Special Compilation of Sarawakian Cuisines

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Since I started my blog about a year ago, I have blogged quite a number of Sarawak cuisines and I will add as and when I have blogged about new Sarawak cuisines. Some of these cuisines are uniquely Sarawak cuisines. Take a look and see what are these cuisines and remember, if you travel to Sarawak, do try these cuisines locally. For those who are interested to read more about Sarawak,

“Sarawak  is one of two Malaysian states on the island of Borneo. Known as Bumi Kenyalang (“Land of the Hornbills“), Sarawak is situated on the northwest of the island, bordering the Malaysian state of Sabah to the northeast, Indonesia to the south, and surrounding Brunei. It is the largest Malaysian state. The administrative capital is Kuching, which has a population of 700,000.Major cities and towns include Miri (pop. 350,000),Sibu (pop. 257,000) and Bintulu (pop. 200,000)”. As of the last census (2010), the state population was 2,420,009.“  (http://en.wikipedia.org/wiki/Sarawak)

As per Sarawak Tourism’s “top 10 iconic food” in 2012 are:

  • Sarawak Laksa (included in this post)
  • Kolo Mee (included in this post)
  • Ayam Pansuh – Chicken cooked in bamboo tube
  • Midin Belacan – Jungle fern fried with shrimp paste
  • Ikan Terubok Masin – A hard to get river estuary fish
  • Umai – Shashimi alike but Sarawak version with different seasonings and condiments
  • Kompia – A traditional Foochow bread that is bagel look alike
  • Terong Dayak Soup – A special breed of yellow brinjal commonly found in Sarawak
  • Dabai – A black colour fruit that local Chinese called is olive and can be preserved to be used as side dish for porridges or rice
  • Kampua Noodle – A type of Foochow noodle which was rather similar to kolo mee as mentioned above but mostly served in plate with slightly different type of noodles and condiments.

Being in Singapore, I have difficulty to blog a lot of the cuisines from my home town due to the lack of raw material. However, the effort continues. If you are keen to learn more about Sarawak Cuisines, you can visit my humble page of Authentic Sarawak Food and History. However, I have to apologize the page had not been updated for quite a while due to time constraints. I also wanted to take this opportunity to invite interested Sarawakian readers who had a passion in Sarawak Cuisines to take over this Facebook Page.

Please click on the pictures or blue colour links to go to the respective recipes.

Noodles Dishes

Sarawak Laksa – Cooking Illustration – A unique laksa that Most Sarawakian will be proud of. You can refer to here where I have written some concise history for ICNN travel report. In this post, I have written a very detail method of preparation for this special laksa dish.


Sarawak Laksa – Recipe – Most of the Sarawak household have cooked the laksa by using the ready pre-mix laksa paste. Being in Singapore, I have decided to try preparing my own. Overseas readers, if you are keen to prepare your own Sarawak laksa paste, you can read this post and start your own adventures.


Sarawak Laksa – History . Why Most Sarawakian are very proud of this special laksa dish, but there is a lack of literature write up on the history and evolution of this laksa dish and why is it unique to Sarawak. If you want to go a bit further to understand the history of commercially sold Sarawak Laksa paste, you can read this short history of Sarawak Laksa paste.


Sarawak Kolo Noodles or Dry Noodles – Sarawak Kolo noodles is rather special type of dry noodles (干捞面)that most if not all Sarawakian will be proud of. A light colour dry noodles and comfortably sits after Sarawak Laksa in the food ranking. As far as my circle of friends are concerned, none have ever rejected this noodles and Sarawakian can have this for breakfast until supper.


Kolo Beehoon – What if you can’t the special noodles? My wife used to prepare this simplified version of kolo beehoon for our breakfast. Of course the ingredients will depends on what we have in the fridge..


Tomato Yimin Noodles (茄汁伊面) – This noodle is rather special as it is cooked with tomato ketchup. The original noodles are deep fried noodles. In this illustration, I have used the commercially sold yimin instead. I have always called Sarawak style spaghettis and see if you concur with me.


Meat Dishes

Motherworts Chicken (益母草姜酒鸡) This is a traditional confinement dish for ladies who just gave birth. Motherwort have been used by midwives for centuries in Europe to assist in delivery, How this special herb become a confinement dish in Sarawak remained unclear, possibly because of the influenced of British during previous colonisation of Sarawak.. Though it is a confinement dish, but it is well liked by all age groups and sexes.


Pastry, Cakes and Snacks

Chinese Style Citrus Zested Pancake (风吹饼,风筝饼, 烘吹饼) – A rather unique type of snack in Sarawak and lots of Sarawakian Chinese love this snack. As constrasted to this illustration, it is usually round and without sesame seeds . For some Sarwakian Chinese dialect group, this is also another type of moon cake they are having.


Sarawak Midnight Cake a cake which is full of breakfast beverages ingredients, a rich dense and dark coloured cake usually served during festivals such as Chinese New Year, Hari Raya Aidilfitri and Gawai Dayak etc. It is so dark that I have decided to call it a midnight cake and taste is awesome and rich.


Horlicks Lapis (好力克千层蛋糕)– Sarawak is famous for it layered cake after introduction from Indonesian in late 1980’s. The lapis or layered cake are many with its special design and flavouring. This is one of the classic household lapis.


Coffee Peppermint Lapis (咖啡薄荷千层蛋糕)– Another type of lapis for your consideration though the more common type is the chocolate peppermint lapis. This is the healthier version of lapis.


Sarawak Style Butter Buns – The uniqueness of Sarawak style butter buns is its buttery fillings. Its filling is made from mixing the butter with some flour. Sarawakian craved for this and there are no close substitute of these buns found elsewhere. Any mystery as to why this bun is common in Sarawak but not elsewhere.


Popiah  – Sarawak Style – Though it may be a generalization, Sarawak style popiah is generally came with dry type of fillings. Unlike West Malaysia or Singapore version, jicama were not simmer until soft. With these drier filling, popiah can be found in stalls selling kuih and other snacks. One can just pick up one and have it on its way to office.


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Two Types of Asian Soft Buns For Your Breakfast–Roast Pork Buns and Kimchee Buns



This is a post on breakfast soft buns making. In Asia, it is rather common that breakfasts were served with soft, fluffy light buns. They can either be plain or with fillings. Since my wife have prepared some Kimchee two day’s ago, I have decided to prepare some Kimchee buns. You can know how to make the Kimchee HERE. The sour and spicy kimchee blends relatively well with the plain buns. However, realizing that some readers may not be able to get Kimchee or may not fancy Kimchee buns, this post also introduce another common type of common filling, the sweet roast pork fillings. Roast pork can easily be substituted with Chinese Barbecue pork if desired. As I do not have any have any bread machine at home, however, therefore, I have prepared this using a cake mixer. If you have a bread machine, you can use the bread machine to make the dough.




  • 250 grams bread flour
  • 50 grams cake flour
  • 5 grams of instant dry yeast
  • 50 grams of castor sugar
  • 1/2 tablespoon of salt
  • 100 ml of lukewarm water
  • 50 ml of lukewarm milk
  • 40 grams of butter, soften at room temperature
  • 1 egg yolk for egg wash




  • Mix all ingredients except softened butter and beat at slow speed for about 5 minutes.
  • Add the softened butter and continue kneading at medium high-speed for about 20-30 minutes or when the dough did not stick to the wall of your mixing bowl and do not break when you pull the dough. If the dough is too sticky, it is okay to add one to two tablespoons of flour gradually until it is not overly sticky before the machine kneading starts.


  • In the flat surface dusted with normal or bread flour, take out the dough from the mixing bowl and slightly knead it using hand for 1-2 minutes and shape it into a ball.

  • Lightly oil you mixing bowl and place the ball in the bowl. Cover with damp cloth or cling wrap (to prevent moisture loss).

  • Leave it to proof until almost double in size. This should be about 30-45 minutes depending on the day’s temperature.

  • Take the dough out, punch into the dough to let any trapped air escaped. Knead for one minute and divide into 8-10 equal size round ball.



Kimchee Fillings

  • 400 grams of kimchee cut into small pieces
  • Some sesame seeds for decoration.


  • Cut the kimchee into small chunks .Take one portion of the dough, use the roller pin or hand to flatten the dough. Put 1-2 tablespoons of kimchee on top of the dough.


  • Wrap the dough around the kimchee filling ball as even as possible.


  • Another way is to prepare some bread rolls. Use 2-3 portions of dough, knead until it become a ball. use a rolling pin to flatten it into a flat rectangular piece of dough of about 1 cm thick. Put some kimchee (or this illustration, I have put in some sausage as my kids love sausages) on top of flat doll, Roll the dough and sprinkle some sesame seeds on top of the dough.
  • Put it in a baking tray and cover with the same damp cloth. Let it proof for another 30 minutes or when balls were almost double in size. Sprinkle with some sesame seeds if desired.


  • Set the oven to temperature 190 degree Celsius.
  • Put  in the oven and bake at 10-15 minutes. After 10 minutes of baking, egg wash (please see below) the buns quickly and continue baking for about 5 minutes or when the top start to turn slightly golden brown. Alternatively, you can egg wash first before you send into the oven. I prefer to egg wash at the latter stage as I can control the colour better.
  • Egg wash – Crack one egg yolk and mixed with 3 teaspoons of water and 2 drops of oil, slightly beat and sift into a small box, use the brush to brush on top of the surface. The purpose is to let the buns looks shinny and golden brown.



Roast pork and Barbecue Pork Fillings

  • 1 big onion chopped finely (about I cup)
  • Abut 500 grams of roast pork/barbecue pork cut into cubes
  • 2 tablespoons of oyster sauce
  • 3 tablespoons of white sugar
  • 2 tablespoons of corn starch
  • 2 tablespoons of cooking oils
  • Other seasonings to taste

Note that this filling can be used either for roast pork (烧肉) or barbecue pork (蜜汁叉烧) 。


  • On a big frying pan, put cooking oil and fried the big onion until the fragrance starts to permeate the house。 Add roast pork or barbecue pork, stir fry for 1-2 minutes.  Add oyster sauce, sugar, and other seasonings (such as salt, light soya sauce, dark soya sauce etc.) and follow by corn starch. Stir fry until well mix and resemble a sticky meat paste. Let it cool and set aside for later use.


  • Take one portion of the dough, use the roller pin or hand to flatten the dough. Put 1-2 tablespoons of fillings on top of the dough.,wrap it and ensure that there are no holes that allow the fillings to leak out.


  • If you have extra dough, you can just wrap some dough around the sausage and become sausage buns. Let it proof for another 30 minutes or when balls were almost double in size. Sprinkle with some sesame seeds if desired.


  • Bake in the oven at 190 degree Celsius for 10-15 minutes. Egg wash in between (please refer Kimchee buns above.)



If you are not fancy of Kimchee buns, you can try to make the roast pork or barbecue pork buns. Kimchee buns are sour and spicy yet roast pork buns are both sweet and savoury. Depending on your taste buds, I am sure you can find one that is suits your family’s taste buds. If Kimchee buns and roast pork buns are  not your cups of tea, you can try some butter buns, polo buns or Mexican coffee buns by clicking on the links.

Hope you like the post today, cheers.


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