Laksa Sarawak made from vermicelli rice noodles and 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. you also can add little lime juice.
Kolo mee are available halal at Malay stall. A hot mee that serve with slice of chicken. It eat with a slice of vineger chille. It also serve with a bowl of hot soup.
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.
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.
Sarawakian modern layered cakes can be divided into two categories: cakes with ordinary layers and cakes with patterns, motifs, or shapes. All must have at least two colors. The cake can be baked in an oven or microwave. The batter uses butter or vegetable oil, milk and eggs, and requires a strong arm or electric mixer to be properly prepared. The baked cake has a high, firm texture and the layers are fastened together with jam or a similarly sticky sweet substance. More detailed cakes often require special moulds to maintain the perfect layer thickness.
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