Sarawak laksa: Its taste like the combination of Penang style Hokkien mee with Ipoh style curry mee. Lime juice can be added to increase its sour taste and able to stimulate our appetite as well.
Fried bilin: My friend did mention that bilin actually is available in west Malaysia but it seldom makes it as dishes. Bilin is a kind of cheap vegetables that able to be found alongside. Its cooking style is just like kangkung cooking style in west Malaysia.
Fried oyster: It’s my first time that I ate fried oyster in this style. It fried alike ‘shrimp cakes’, as compared to what I ate it before, in which the oyster is covered with eggs and fried the all together. Overall the taste is not bad and I like it too.
Tomato mee: This one is quite unique that I couldn’t find it at west Malaysia. Tomato sauce is added into fried mee and it taste sweet and sour. I tried many stalls and I found that the portion of sweet and sour is different with each other.
Fish head meehoon: Milky style fish head meehoon is nice for me. Compared to that meehoon that I tried in KL, the fish here is fresh enough and the taste of milk is in correct portion that wouldn’t hide the other ingredient’s taste.
Sarawak kolok mee: Its taste like west Malaysia style wonton mee. However, wonton is not added in kolok mee. Minced meat like the toppings of Hakka mee is replacing wonton. It has 2 styles, whether you choose to add red char siew sauce (char siew sauce mee) or let it original (kampua). I prefer to add red char siew sauce because it able to make the taste sweety.
Red wine meeshua: This one taste sour and very delicious instead of able to stimulate your appetite too. My junior’s mum is adding two types of wine (normal cooking wine with grapes wine) into soup; I can taste the strong smell of wine by just eating meeshua. This one is nice! This one I like it much! Thanks of my junior’s mum that purposely cook this for us.
Zaocai meehoon: Another meehoon style that tastes sour due to vinegar is added into soup. That meehoon is quite different as compared to normal meehoon, its appearance is thicker than normal one. Compared to red wine meeshua, I still prefer red wine meeshua.
Sibu kong piah: This one is different compared to Sitiawan style kong piah. Sitiawan style more crispy, this may due to its thin crust. Another difference is the ingredient inside kong piah. Minced meat is added into Sibu style kong piah only, while for Sitiawan style kong piah, you can choose whether you want minced meat inside or with the combination of minced onion. Both styles have their own taste and I like both too.
Sugarbun chicken rice: It only available in Sarawak. It used the same concept as KFC, with some modifications, asian delights is added into its menu! The food available is suite for asian people and more options provided to us instead of chicken. The chicken rice is not bad, and its rice is cooked with raisins. Nice!
Fish head curry: This one is totally different on what I tried in Ipoh. Miri fish head curry is mainly on spicy like Chinese style curry, while Ipoh style fish head curry is mainly on sour spicy like Siam style curry. Both also have their own taste and uniqueness. I like both too.
‘black-white fish’: its first time I heard the presence of this fish. One side is black in colour (grilled), another side is white in colour (steamed). Its cooking style is alike normal Malay style that grilled with sambal sauce.
Marudi koay teow: The koay teow is unlike Penang style or even Ipoh style koay teow. The shape is uneven and the appearance is much thicker. The cooking style is actually the same; just u can feel the different in the taste of koay teow.
The purpose of commenting foods in Sarawak is as the guideline to my friends, so that they won’t miss out any of these special foods that are available in Sarawak.
