Sarawak cuisine is influenced by various cultures from all around ethnicity in Sarawak.Sarawak populations consists more than fourty ethnic group.As a result of historical and Sarawak geographical advantage, Sarawak culinary style is a mixture of Malay,Iban,Chinese,Melanau and Indian - to name a few. This result in a symphony of flavors, making Sarawak cuisine highly exotic.A popular ingredients and dish based on Sarawak is rice,noodles,bread,poultry,beef,mutton,seafood,fish and tropical fruit.Sarawakians tend to have a distinct cuisine from their Peninsula counterparts. Some of them are part of the traditional cuisine of the natives, while some are influenced by either Chinese or Indian cuisine. Among the cuisine unique to Sarawak are:
Laksa Sarawak, Sarawak Kolo Mee, Manok Pansuh, Umai, Kek lapis Sarawak, Linut, Tebes or Ti'ong, Selorot, Midin, Nasik Aruk, Tomato noodles, Foochow bagel, Bubur Pedas, Tuak, Manok Kacangma, Kelupis, Pulut pangang, Murtabak corned beef, terubuk Masin, Cerodet Kuih Jala And Suman.
Sarawak is Malaysia largest state. It lies in East malaysia and shares the island of Borneo with the eastern state of Sabah, the separate country of Brunei and the Indonesian provinces of Kalimantan.
Being a largest State in Malaysia, Sarawak have over the years adapted each other's dishes to suit the taste buds of their own culture. For instance, Sarawakians of Chinese descent have adapted the Indiancurry, and made it more dilute and less spicy to suit their taste.
Chinese noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born.
