Malaysia Food

Nasi Lemak - a rice cooked with coconut milk and served with anchovies, nuts, cucumbers, a chili paste knowan as sambal and a choice of curries.








Kangkung belacan' is kangkung wok-fried in a pungent sauce of shrimp paste (belacan) and hot chilli peppers. Various other items are cooked this way, including petai (which is quite bitter when eaten raw; some older generation Malays still eat it as is) and yardlong beans.






Nasi Goreng Kampung a type of fried rice, traditionally flavored with pounded fried fish (normally mackerel), though recently fried anchovies are used in place of it.






Keropok lekor, a specialty of the state of Terengganu and other states on the east coast of Peninsula Malaysia, is a savoury cake made from a combination of batter and shredded fish. Sliced and fried just before serving,it is eaten with hot sauce.






Pulut- Glutinous rice serve with either rendang or coconut and brown sugar





Laksa Sarawak, is a beehoon with curry aroma gravy (although it doesn't taste like one) topped with shredded chicken, egg and chilli paste.




Sarawak Kolo Mee, is a slightly sweet and the char siew, devoid of cholesterol-inducing lard at the sides, compliments the dish. Halal-type Kolo mee normally replaces pork slices with beef. Beef stock is used to replace lard.



Manok Pansoh, is a traditional Iban cuisine. Chicken is briefly cooked in a bamboo until astonishingly tender and complimented with lemongrass, ginger and tapioca leaves. Another similar to Manok Pansoh but with added rice, is a traditional Bidayuh cuisine named Assam Siok. While Manok Pansoh turns out to be a chicken dish, Assam Siok is simply a chicken rice. It can be hardly found in any restaurants in Sarawak as it is normally home cooked. 




Umai, is a traditional Melanau cuisine. It is a raw seafood salad consists of raw sliced seafood (either 'terubok' fish, prawn or jellyfish), sliced onions and served with ketchup and chillies. 'Umai Jeb' is a type of umai with no other ingredients than the seafood itself. Normally fresh 'terubok' fish is used. It is similar to Japanese sashimi.

Kek Lapis Sarawak, or Sarawak layer cakes are famous among not only Sarawakian, but Peninsular Malaysian, especially during festive seasons. It is a must have for festive occasions like Hari Raya, Chinese New Year, Gawai and Christmas. There are varieties of layer cakes with some unique though awkward name like Dangdut cake, 1Malaysia cake etc. However, the most popular ones are Sabok Tun Razak layer cakes, Evergreen layer cakes and Hati Pari cakes. Although some cakes are not layer cakes like Hati Pari, Batu Delima and Proton Saga, they are also considered as layer cakes.

Linut, is a sticky broiled sagu flour, normally complimented with 'sambal belacan' (shrimp paste) or curry gravy. It is popular among Melanau and Kedayan people in Sarawak. The same cuisine can be observed in Sabah and Brunei with different name, which is 'ambuyat'. 


 
Selorot, is a traditional Sarawakian Malay 'kuih'. It is made from palm sugar and rice flour, cooked in a spiraled coconut leaves. It is normally eaten during a tea break, normally between lunch and dinner.



Midin, is a jungle fern (quite similar to 'pucuk paku' that is popular in the Peninsular, but crispier). Midin is much sought after for its crisp texture and great taste. Midin is usually served in two equally delicious ways - fried with either garlic or belacan (shrimp paste). It is normally eaten with rice. 


Nasik Aruk is a traditional Sarawakian Malay fried rice. Unlike Nasi Goreng, Nasik Aruk does not use any oil to fry the rice. The ingredients are garlic, onion and anchovies, fried to perfection with very little oil and then rice. The rice must be fried for longer time (compared to frying rice for Nasi Goreng) for the smokey/slightly-burnt taste to absorb into the rice. It is a common to see Nasik Aruk in the food menu list at Malay and Mamak coffee shops and stalls throughout Sarawak. 

 
Foochow bagel is a traditional Foochow Chinese food. It is normally addressed as kompia. This pastry can only be found in Sibu, Bintangor or Sarikei where ethnic Chinese of Foochow clan formed a majority.



 
Tuak is a type of liquor, unique to Iban and Bidayuh communities in Sarawak. It is made from either fermented rice or sugarcane although the former is more popular. It is normally served as a welcoming drink to guests, or during festive occasions like Gawai or Christmas. 


 
Manok kacangma is a type of traditional Chinese-influenced dish, consists of a tender chicken parts cooked with lots of garlics and 'kacangma' herbs. Non-Muslims normally cook 'manok kacangma' with some Chinese wine or 'tuak' of their choice. 

 
Kelupis is similar to 'ketupat', but wrapped in spiraled pandan leaves. The rice used is glutinous rice, unlike ketupat which normally use plain rice. 

 



Murtabak corned beef is a type of traditional Indian-influenced dish. It is similar to murtabak in Peninsular Malaysia, but with corned beef filling. It is unique to Sarawak and Brunei Malays. 




 
Terubok Masin is a salted 'terubok' fish (or American shad fish), a type of oily fish with lots of scales and Y-shaped bones. The fish can be either freshwater or seawater, local or imported, but local seawater 'terubok' fish costs more than other types.


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