page_title: Sarawakian cuisine
section_title: Common Dishes
hierarchical_section_title: Sarawakian cuisine / Common Dishes
caption_attribution_description: English: Sarawak Kolo Mee Kuching
context_page_description: Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice but there is 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. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for natives group in Sarawak with each ethnic has their own delicacies.
context_section_description: Sarawak is notable for its rice; currently three varieties grown in Sarawak has been granted GI status by MyIPO.
  Among the foods and beverages particular to Sarawak are:
  Acar timun Sarawak or Sarawak Acar Timun or pickled cucumber is one of popular Malay dish in Sarawak. It very different from West Malaysia's Acar.  It was preserved in vinegar and sugar for days, weeks or even months before it was served. As such, the pickles are sweet and sour and full of turmeric and other spices flavour. The julienning of the cucumber is much thinner and longer than Nonya Acar and they usually do not have cabbages. The julienned carrot is usually used for purposes of adding colour to the Acar. Another distinction of Sarawak Acar is that it was eaten with keropok ikan or fish cracker.
  Asam siok also pronounced: a-sum see-yolk in Bidayuh language is a Bidayuh chicken rice that cooked in bamboo. Asam siok is an authentic Bidayuh delicacy served normally during special occasions such as Gawai and gatherings. This delightful combination of whole chicken, steam rice, salt, ginger, lemon grass, tapioca leaves and small amount of water to boil.
  Bee Pang  is a Chinese traditional type of crispy rice cake that popular in Sarawak.
  Belacan bihun is rice vermicelli dressed in a gravy made from ground chillies, belacan, tamarind, and dried shrimp. It is garnished with cured cuttlefish, julienned cucumber, bean sprouts and century egg wedges.
  Bubur kapu is an Iban rice flour dessert or chendol.
  Bubur pedas is a type of rice congee cooked with a specially prepared spice paste, or rempah made from turmeric, lemon grass, galangal, chillies, ginger, coconut and shallots. A fairly complex and spicy dish compared to most typical congee preparations, Bubur Pedas is often prepared during the month of Ramadan and served during the breaking of fast.
  Stir-Fried Cangkuk manis is sayur manis or sweet leaf stir-fried with red peppers, shallots, garlic, oyster sauce and egg.
  Daun ubi tumbuk or pucuk ubi tumbuk is a preparation of cassava leaves (known as empasak by the Iban) which has the consistency of pesto, and is widely eaten among Sarawak's native communities. The pounded leaves may be sauteed with seasonings like anchovies and chilli, stuffed into a bamboo tube and roasted over an open fire, or simply boiled with shallot, fat and salt.
  Gula mitai is Sarawak's candy floss. It's made by melting sugar and then pulling and folding it as the sugar cools – like hand-pulled noodles.
  Ikan terubuk masin is salt-preserved toli shad, which is endemic to the coastal waters of Sarawak, stretching from Sematan to Lawas. It is considered an iconic delicacy in Sarawak, and thus a prized edible gift.
  Kasam ensabi is a fermented vegetable pickle made from an indigenous cultivar of mustard greens (ensabi) and is traditional to the Iban community.
  Kolo mee or mee kolok is a dish of springy egg noodles tossed in a sweet and savoury shallot, lard and vinegar dressing, and topped with seasoned minced pork and char siu. It is similar to Peninsular-style Hakka mee or wonton mee in concept, but differs significantly in taste profile. A popular variant uses rendered oil from cooking char siu to flavour kolo mee instead of plain lard, which gives the noodles a reddish hue. Halal versions of kolo mee replace the pork components with beef (earning the moniker of mee sapi) or chicken, and lard with peanut or vegetable oil. Additional toppings can include mushrooms, chicken and crab meat. Kampua mee  is a similar dish from Sibu of Fuzhou origin.
  Kompia  is Chinese bread made with meat, onions, salt and flour. A ball of flour is stuffed with a filling of other desired ingredients and flattened with a rolling pin. It is then slapped onto the sides of a traditional home-made Chinese oven and takes approximately 15 minutes to bake.
  Kuching Siew pau is a Chinese baked bun with meat filling.
  Laksa Sarawak or Kuching Laksa  is noodles (usually rice vermicelli) served in an aromatic spiced coconut milk soup, topped with shredded chicken, shredded omelette, bean sprouts, prawns, and garnished with 
caption: Kolo mee
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