Sarawak Laksa
The Sarawak Laksa is essentially vermicelli rice noodles (bee hoon), cooked in a shrimp-based broth that is made to thicken with coconut milk. This dish is served with generous amounts of crunchy bean sprouts, a few boiled prawns and garnished with shredded chicken and slivers of egg omelette. For added spice, there's the thick sambal paste that is usually served on the side. For some extra pizzazz you can squeeze some lime juice (limau kasturi) into your dish as well.
Ayam Pansuh
The Iban dish of Manok Pansoh (ayam Pansuh) or chicken in bamboo is a must try. Cut chicken pieces, mushrooms, lemongrass and tapioca leaves are stuffed into bamboos and cooked over an open fire.
This seals in the flavour and the result is succulent and juicy tender chicken, with gravy hinting of lemongrass and bamboo.
Ikan Terubuk Masin
The numerous waterways provide the people with an abundance of fresh water fish like the Tilapia, which incidentally is the most widely cultivated.
It's no surprise then that some of the popular Sarawakian dishes also include these 'gifts' from the sea. The salted ikan terubok is sold in markets around Sarawak.
Umai
This is a dish for the brave. The umai is traditionally a standard lunch meal for the Melanau fisherman. Thin slivers of raw fresh fish, usually iced but not frozen, combined with thinly scliced onions, chili, salt and juice from sour fruits like lime or assam go into preparing this dish.
The dish is usually accompanied by a bowl of toasted sago pearls and is so simple that fishermen prepare it easily on their boats.
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