Midin is usually served in two ways – fried with either garlic or belacan (shrimp paste). Common habitats are disturbed forests, secondary forests, rubber gardens, oil palm plantations, river banks and roadsides. It is a sun-loving plant that thrives in open areas, usually on swampy land. Midin, also called Stenochlaena palustris, paku midin, or lemidin, is a popular vegetable in Sarawak. ![]() It is a traditional Melanau food made from sago starch.Ī variety of fruits and vegetables is often used in cooking. ![]() Tebaloi is a Sarawak sweet cracker made from sago starch, egg, coconut and sugar, flattened until thin and roasted until crisp. The texture is very gooey and sticky and mostly eaten with a wooden fork. Normally linut will be served together with the sambal belacan and other side dishes. Linut or sago porridge is made by pouring boiling water into a bowl of sago starch. The bud is sliced or cut up and often stewed with coconut milk and dried anchovies with spices. The bud of the sago palm is cooked as a traditional dish in Sarawak. Sago or sagu is the traditional staple food of the Melanau people in Sarawak. The rice must be fried for longer (compared to frying rice for nasi goreng) for the smokey/slightly burnt taste to absorb into the rice. Unlike common nasi goreng, nasi aruk does not use any oil to fry the rice. Nasi aruk is a traditional Sarawakian Malay nasi goring or fried rice. The rice, as per the natives, is known to be eaten only by the longhouse chief on special occasions although it is now available in Sarawak restaurants. It is regarded by the natives as the best and finest rice from the highlands of Sarawak. Bario rice is a famous rice in Sarawak, which is named after the Sarawakian highlands where it is cultivated. Rice is often enjoyed with the sauce or broth from the main dishes. It is most often steamed and always served with meat, fish and vegetable dishes. The Melanau make tebaloi (Sago palm crackers), sagu (extracted from Sago palm) and umai (raw fish mixed with lime juice) and the Orang Ulu are known for garam barrio (Highlands salt), kikid (broth), tengayen (local young leaves), and urum giruq (pudding). The Malay have bubur pedas (porridge) and kek lapis Sarawak (Sarawak layer cake) the Bidayuh have asam siok (chicken rice cooked in bamboo) and sup ponas Bidayuh (soup dish made of tapioca). ![]() Among the Iban, popular foods include tubu (stems), tuak (alcoholic beverage made from rice wine) and pansuh (dish cooked with bamboo). Food is one of the most cultural identities for native groups in Sarawak with each ethnic group having their own delicacies. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. Sarawak cuisine is less spicy and has a subtle in taste. ![]() Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. The uniqueness of Sarawak well depends on its ethnic groups. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. Sarawak is famous for its multi-ethnic population. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. Sarawakian cuisine is a regional cuisine of Malaysia.
0 Comments
Leave a Reply. |