MUST TRY FOODS IN KUCHING
The Sarawak Laksa is a famous traditional spicy dish for many locals and tourists alike. This culinary dish is believed to have emerged after the war. The dish gained international recognition following a food review by the late Anthony Bourdain when it was first aired on his show ‘No reservations’ in 2005.
The laksa's broth is made of a paste of shallots, lemongrass, dried chilies, herbs, spices, galangal, lemongrass, dried chillies, herbs and spices, as well as chicken stock and coconut milk. A bowl of laksa comes with rice vermicelli (beehoon), bean sprouts, shredded chicken, omelette strips, prawns, coriander or parsley and lime.
Sarawak Kolo Mee
Another favourite dish of both local and tourists is the Kolo Mee. A dry springy Chinese noodle dish which is tossed in a savoury pork and shallot mixture with fragrant fried onions topped with BBQ pork slices and with a little leafy vegetable, it is eaten during breakfast, lunch or dinner. For taste, a dash of lard is used. There is a chicken version of the Kolo Mee as well.
Pansuh is a native traditional dish whereby chicken, pork or fish is seasoned and cooked in a bamboo stalk filled with water and covered with tapioca leaves. The water will become soup and the tapioca leaves will be eaten as a vegetable. Pansuh is often prepared during festivals and gatherings. It is not practical for a modern restaurant kitchen to be cooking pansuh in a bamboo over an open fire. You will only likely find it in places serving traditional dishes.
This is a popular vegetable dish amongst Sarawakians. The young fronds of the fern, often found growing in the wilds are stir fried with garlic or belacan (shrimp paste).
Roughly translated, Changkuk Manis means sweet shrub. Another palatable dish, this leafy vegetable is cooked stir fried with garlic and eggs. Another dish that is popular is noodles or pumpkin stir fried with Changkuk Manis.