Embedded Files
Kersem (fermented pork)
Kersem (fermented pork)
Kersem, or fermented pork is also another Bidayuh’s special food. This food is a very salty and strong smelling food, but what i’m amazed by this food is that this food can be kept for months if the dishes prepare in the right way. Inside kersem, a pork meat is mixed with salt and cooked rice and left fermented in a pot called urn for a few months.
Ayam pansuh or manuk pansuh
Ayam pansuh or manuk pansuh
Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant (later can be eaten together with the cooked chicken). The origin of ayam pansuh is unknown, but the Ibans and the Bidayuhs from western Borneo always prepare this dish during festivals, especially during the Gawai Dayak (a thanksgiving festival marking a bountiful harvest). Ayam pansuh is typical among the people in Sarawak, Malaysia and also in West Kalimantan, Indonesia. There is a plan to introduce the dish into the international market.
Laksa Sarawak
Laksa Sarawak
The origin of Sarawak Laksa dates back to the early 1940s'. According to an article written by Edgar Ong in Flavours magazine, the local legend is that a Chinese Teochew immigrant from Guangzhou named Goh Lik Teck first began peddling his noodle dish along Kuching's Carpenter Street in 1945.
The origin of Sarawak Laksa dates back to the early 1940s'. According to an article written by Edgar Ong in Flavours magazine, the local legend is that a Chinese Teochew immigrant from Guangzhou named Goh Lik Teck first began peddling his noodle dish along Kuching's Carpenter Street in 1945.
Page updated
Google Sites
Report abuse