Travel Reference
In-Depth Information
SARAWAK LAKSA
Tangy, chewy, spicy, crunchy and thoroughly lip smacking, Sarawak laksa is a supremely satisfying way to begin
the day. It's the dish Sarawakians most often crave when they're away from Borneo
Sarawak laksa brings a hot, tangy broth - made with a paste of chilli, garlic, shallots, peanuts, galangal (a relat-
ive of ginger), candlenuts and lemon grass - together with
bee hoon
(vermicelli noodles) and an array of tasty top-
pings with toothsome textures: bean sprouts, omelette strips, chicken slices, shrimp and chopped cilantro (corian-
der). Diners squeeze calamansi lime on top and decide how much fiery
sambal belacan
they can handle.
Most purveyors of Sarawak laksa are, like
bee hoon
, of Chinese origin, but in the finest Malaysian tradition,
this pungent dish brings together a variety of culinary influences, including classic Nonya (Peranakan) ingredients
such as
sambal belacan
and coconut milk. Sarawak laksa, which does not contain curry, shares little more than its
name with the 'laksa' dishes popular in Peninsular Malaysia and Singapore.
Malay Cuisine
Thanks to the spice trade, Malay cooking has absorbed ingredients and cooking methods
from a variety of culinary traditions, including those of India, China and mainland South-
east Asia. Malay dishes are often made with hot chillies, ginger, galangal (a relative of
ginger), lemon grass, garlic, shallots, turmeric leaves and, to add a rich, creamy feel,
coconut milk.
Some of the Malay dishes and condiments widely available in Borneo:
Belacan
Fermented shrimp paste
Bubur
Rice porridge; often eaten for breakfast
Ikan bilis
Tiny dried anchovies
Kangkung belacan
Water spinach quick fried in a wok with
belacan
Kari ayam
Chicken curry; one of many Malay
kari
(curry) dishes
Mee goreng
Malay-style fried noodles; usually made with wheat-and-egg noodles
Mee sapi
Noodles with beef, either served in a hearty broth or with a light gravy
Nasi campur
Rice served with a selection of side dishes, sometimes buffet-style (pricing
is by weight); known as
nasi padang
in Indonesia
