Food

1. 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.

2. 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.

3. 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.

4. DABAI

      Dabai is a seasonal fruit. The skin of the fruit is black while the flesh is yellow in colour. The seed is also yellow and diamond shaped and is also edible if you can crack it open. The Dabai is a hard fruit but when you soaked for 10-15 minutes in semi hot water with a bit of salt, it becomes soft and edible and the texture becomes like dates.