Post by twoton on Aug 26, 2007 20:35:47 GMT 7
For any lover of Asian food, Sarawak is sheer paradise. The population consists of Malays, Chinese, Indians, and a myriad of indigenous tribes, plus tons of immigrants from other South-East Asian countries, and the cuisine certainly reflects it. Tired of Chinese? Check out the Tandoori place next door. Tongue needs a breather after too many Sri Lankan curries? There's a nice Iban/Kayan/Orang Ulu/whathaveyou indigenous place two streets over, serving tender chicken cooked in bamboo...
This is the famous Sarawak laksa (not to be mixed up with all the other laksa types) Not for the faint of cholesterol, but who cares?
Kolo Mee, another very Kuchingese dish; based on South China-style noodles, but with a distinct Bornean tint. They certainly value the old Dixie adage "If it ain't fried (or at least excessively rich in all sorts of lipids), it ain't food". Sounds good to me!
Cantonese fried noodles? Same, same, but different. The Chinese are arguably the first foreign immigrants in Sarawak and have localized their taste since they arrived half a millenium ago. Jungle veggies, ferns, wild boar and a plethora of spices unknown in the motherland abound in their dishes.
There's LOTS of very nice seafood, such as these currychiliprawns.
Braised stingray with chili sauce and lemon juice. Oh. Yeah.
No, that's not Kentucky Fried Hornbill, just quail.
Hate anchovies? Steer clear of Kuching's wet markets.
A riverside market. I've certainly been around the block in Asia, but the amount of fruits and vegetables I'd never seen before visiting Sarawak was indeed quite staggering.
Still room for dessert? This is a bowl of good old Taiwanese-style shaved ice with the usual jellybeans and pickled fruit sauces.....but in Sarawak, the jellybeans are made from jungle plants, and the whole thing is drenched in coconut milk!
Oh yes, and everything's dirt cheap.
This is the famous Sarawak laksa (not to be mixed up with all the other laksa types) Not for the faint of cholesterol, but who cares?
Kolo Mee, another very Kuchingese dish; based on South China-style noodles, but with a distinct Bornean tint. They certainly value the old Dixie adage "If it ain't fried (or at least excessively rich in all sorts of lipids), it ain't food". Sounds good to me!
Cantonese fried noodles? Same, same, but different. The Chinese are arguably the first foreign immigrants in Sarawak and have localized their taste since they arrived half a millenium ago. Jungle veggies, ferns, wild boar and a plethora of spices unknown in the motherland abound in their dishes.
There's LOTS of very nice seafood, such as these currychiliprawns.
Braised stingray with chili sauce and lemon juice. Oh. Yeah.
No, that's not Kentucky Fried Hornbill, just quail.
Hate anchovies? Steer clear of Kuching's wet markets.
A riverside market. I've certainly been around the block in Asia, but the amount of fruits and vegetables I'd never seen before visiting Sarawak was indeed quite staggering.
Still room for dessert? This is a bowl of good old Taiwanese-style shaved ice with the usual jellybeans and pickled fruit sauces.....but in Sarawak, the jellybeans are made from jungle plants, and the whole thing is drenched in coconut milk!
Oh yes, and everything's dirt cheap.
