Sarawakian cuisine

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This article is part of the series on
Malaysian cuisine Masakan Malaysia
Regional and cultural cuisines Chinese Eurasian Indian Javanese Malay Peranakan Sabah Sarawak
Ingredients Belacan Budu Gula Melaka Kerisik Kicap Manis Pandan Sambal Santan Tapai Tempoyak
Types of food Foods Dishes Soups Kuih Keropok Kerepek Drinks Alcohol
Holidays and festivals Chinese New Year Hari Raya Puasa Hari Raya Qurban Deepavali Christmas Tadau Kaamatan Gawai
Related cuisines Bruneian Chinese Filipino Indian Indonesian Singaporean Thai
See also History Cookbook: Cuisine of Malaysia Ipoh cuisine
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Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. 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. Sarawak is famous for its multi-ethnic population.^[2] 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 native groups in Sarawak with each ethnic group having their own delicacies. Among the Iban, popular foods include tubu (stems), tuak (alcoholic beverage made from rice wine) and pansuh (dish cooked with bamboo). 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). 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).