One of
the very popular food in the state. The soft fern shoots, leaves or without
leaves open used as a vegetable or salad. Midin delicious cooked with shrimp
paste. Tasty Perghh ... not unspeakable. Really, you do not believe try the
taste. If the visit to the state, do not forget this food tasting. Tasty know,
do not feel lost.
Chicken (the most delicious
chicken) cooked in bamboo is very popular among the Iban and Bidayuh. Bamboo is
used to cook the chicken to give a distinctive taste to the food. In addition
to ingredients such as garlic, onion, chili, sweet potato leaves and other
byproducts delicious add pansuh Manok.
Manok Pansoh very suitable for
consumption at breakfast, lunch, dinner or at any time. It will be more
delicious if eaten with glutinous rice or bamboo cylinder. It is a food that
should be felt if a visit to Sarawak.
THERE is something about Sarawak dishes that is so unique and interesting. To some, Sarawak cuisine is an acquired taste but those familiar with the dishes will make it a point to look for it.And the best time is during the Sarawak Food Promotions at the Crowne Plaza Mutiara Kuala Lumpur this month.The person who will be whipping out the best of Sarawak cuisine is Chef Norhayati Parjan.This bubbly chef is an expert in preparing the dishes after learning the traits from a Sarawakian chef.For her, a certain skill is needed to prepare authentic Sarawak dishes. Even though, she is Javanese, her experience and knowledge on the cuisine is almost like a Sarawakian. In fact, she has picked the dialect and speaks like a native.
Typically the most
popular fish used for fish memais is buris (only available on the Rejang
River). Often the lack of fresh delicious fish made pais especially if
different types of small fish. Small fish such as fish delicious made pais
jamah, small mackerel feathers or fish. Some wraps burn with turmeric leaf,
banana leaves or palm leaves.
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