LINUT OR AMBUYAT

Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is a local delicacy in Brunei, as well as the Malaysian states of Sabah and Sarawak where it is sometimes known as linut

Ambuyat is eaten with a bamboo fork called a chandas, by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties.

There is a similar dish in eastern Indonesia called papeda.

KUCHING LAYER CAKES

Kuching Layer Cakes

One of the first things that people notice while walking along the Main Bazaar in Chinatown are the tables of colourful cakes sold in plastic boxes. Known locally as kek lapis, the layer cakes are edible art and come in a huge variety of flavours including coffee, sweet-and-sour, cheese, and assorted bizarre flavours you would not normally associate with a dessert.


If a whole cake – usually sold for about $3.50 – seems daunting, try buying just a piece for 50 cents in either the Sunday Market or from a bakery, the vendors selling cakes from tables will not cut them.


During the festive season in Malaysia, Layer cakes are the most wanted food or one of the cakes will be present during the day celebration. So, when visit Sarawak layer cakes can be the souvenir for related family and friends, they must love it!

LAKSA SARAWAK

LAKSA SARAWAK


One of the famous food in Sarawak is the local Sarawak laksa is a creamy, spicy, local variation of Malaysia’s ubiquitous soup-noodle bowl. Jumbo prawns, fresh lime, and coriander lend a unique flavor to the broth which is thicker than that found in most noodle bowls heavy but delicious. The noodles are usually made from thin vermicelli. Here a little bit Introduction for One of Southeast Asia’s Favorite Noodle Dishes


Laksa is one of those unique dishes, possibly hard to find at home, that people crave long after their Southeast Asia suntan fades to a fond memory. The taste of sour, spicy, slightly sweet with a hint of fish – laksa is a mouth-watering noodle soup dish found all over Southeast Asia. Though the epicentre may be Malaysia,laksa’s fame has spread throughout Singapore, Cambodia, Indonesia, and the West.


Laksa typically consists of rice noodles in a thick, gritty gravy made from either coconut milk and curry paste or tamarind fruit and fish, depending on the locale. Lemongrass, garlic, shallots, chili, fish or shrimp, and a long list of other seasonings blend flawlessly for a complex taste. Optional lime helps to counter. The fishy taste and adds a citrus zing. Laksa also known as the quintessential fusion of Chinese and Malay cuisine.