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Sarawakian Cuisine
Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identiti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laksa Sarawak
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour (tamarind or ). Originating from Peranakan cuisine, laksa recipes are commonly served in Indonesia, Malaysia, and Singapore. Origin Laksa is one of the most popular dishes of Peranakan origin, with a diverse variety of ingredients and preparation processes that vary greatly by region. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of Penang, Medan, Malacca, Singapore, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables ex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canarium Odontophyllum
''Canarium odontophyllum'' is a fruit-bearing tree of the genus Canarium in the family Burseraceae. It is a native of Borneo, where it is locally known as dabai in Sarawak and kembayau in Sabah and Brunei. Its fruit is a prized seasonal delicacy in Sarawak, which earned the fruit a dedicated festival - ''Pesta Dabai'' - which is held annually since 2018 in Song, Sarawak. Description The tree grows up to a height of 40 to 50 meters. The fruit outer skin is glossy black colour while the flesh is yellow with an elongated seed. Being in the same genus as the Pili nut (Canarium ovatum) the seeds are also edible, and similar to almonds or pistachios.Lim T. K., ''Edible Medicinal and Non-Medicinal Plants: Volume 1, Fruits,'' Springer Science & Business, p. 629; Hoe, V.B. and Siong, K.H., "The Nutritional Value of Indigenous Fruits and Vegetables in Sarawak,"Asia-Pacific Journal of Clinical Nutrition, Vol. 8, no. 1, 1998, pp 24-31 Cultivation The tree is dioecious – the seedlings can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Borneo Post
''The Borneo Post'', established in 1978, is the largest and widest read English-language daily newspaper in East Malaysia. In June 2018, Reuters Institute's Digital News Report 2018 ranked The Borneo Post third in terms of brand trust of users of the brand behind first placed Astro Awani and international news website Yahoo! News. Overview The Borneo Post was established in 1978. In 2007, the news portal website was launched to capture a larger pool of younger readers. The newspaper has five printing plants located throughout Sarawak and Sabah. The newspaper is printed daily in Kuching, Sibu, Miri, Kota Kinabalu and Lahad Datu. Circulation Audited circulation figures by Audit Bureau of Circulations Malaysia for January-June 2015, the newspaper is the highest circulated English newspaper in Sarawak, with a circulation of 65,990 (daily) and 70,073 (the Sunday Post). For the same period, the Sabah edition of the newspaper reached a circulation of 22,971 copies. Sister Publica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mashable
Mashable is a digital media platform, news website and entertainment company founded by Pete Cashmore in 2005. History Mashable was founded by Pete Cashmore while living in Aberdeen, Scotland, in July 2005. Early iterations of the site were a simple WordPress blog, with Cashmore as sole author. Fame came relatively quickly, with ''Time'' magazine noting Mashable as one of the 25 best blogs of 2009. As of November 2015, it had over 6,000,000 Twitter followers and over 3,200,000 fans on Facebook. In June 2016, it acquired YouTube channel CineFix from Whalerock Industries. In December 2017, Ziff Davis bought Mashable for $50 million, a price described by ''Recode'' as a "fire sale" price. Mashable had not been meeting its advertising targets, accumulating $4.2 million in losses in the quarter ending September 2017. After the sale, Mashable laid off 50 staffers, but preserved top management. Under Ziff Davis, Mashable has grown and expanded to many countries in multiple continents, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
TasteAtlas
TasteAtlas is an experiential travel guide for traditional food that collates authentic recipes, food critic reviews, and research articles about popular ingredients and dishes. Describing itself as "a world atlas of traditional dishes, local ingredients, and authentic restaurants", it features an interactive global food map with dish icons shown in their respective regions and purportedly contains nearly 10,000 dishes, drinks, and ingredients, as well as 9,000 restaurants. History Founded in 2015 by Croatian journalist and entrepreneur Matija Babić, it took more than three years of research and development before the project launched in late 2018. The site was still in the MVP phase in early 2018 with about 5,000 dishes included. It received an honorable mention in 2018 Awwwards. Reportedly, the company does not intend to compete with the likes of Michelin guide or Tripadvisor, as it sees its niche between haute cuisine recommendations of the former and popular tourist pl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Tourism
Culinary tourism or food tourism or gastronomy tourism is the exploration of food as the purpose of tourism. It is considered a vital component of the tourism experience. Dining out is common among tourists and "food is believed to rank alongside climate, accommodation, and scenery" in importance to tourists. Culinary tourism became prominent in 2001 after Erik Wolf, president of the World Food Travel Association, wrote a white paper on the subject. Overview Culinary or food tourism is the pursuit of unique and memorable eating and drinking experiences, both near and far. Culinary tourism differs from agritourism in that culinary tourism is considered a subset of cultural tourism (cuisine is a manifestation of culture) whereas agritourism is considered a subset of rural tourism, but culinary tourism and agritourism are inextricably linked, as the seeds of cuisine can be found in agriculture. Culinary/food tourism is not limited to gourmet food. Food tourism can be considered ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umai (food)
Umai is a popular traditional native dish of the Melanau people in Sarawak, Malaysia, which is usually eaten by fishermen. ''Umai'' is a dish of sliced raw fish with a mixture of onions, chillies, vinegar, salt and lime juice. The Malaysia Book of Records In 2012, a 170.3 meter ''umai'' prepared during 'Masihkah Kau Ingat' carnival in Dalat was certified as the "longest umai" ever prepared. See also * Hinava * Ceviche * Kinilaw * List of raw fish dishes This article is about raw fish or shellfish. It includes marinated raw fish (soaked in a seasoned liquid) and raw fish which is lightly cured such as gravlax, but not fish which is fully cured (fermented, pickled, smoked or otherwise preserve ... References Malaysian cuisine Uncooked fish dishes {{Malaysia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sago
Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called ''saksak'', ''rabia'' and ''sagu''. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste ( papeda), or as a pancake. Sago is often produced commercially in the form of "pearls" (small rounded starch aggregates, partly gelatinized by heating). Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to the pearled starches of other origin, e.g. cassava starch (tapioca) and potato starch. They may be used interchang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayam Pansuh
Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant (later can be eaten together with the cooked chicken). The origin of ayam pansuh is unknown, but the Ibans and the Bidayuhs from western Borneo always prepare this dish during festivals, especially during the Gawai Dayak (a thanksgiving festival marking a bountiful harvest). Ayam pansuh is typical among the people in Sarawak, Malaysia and also in West Kalimantan, Indonesia. There is a plan to introduce the dish into the international market. See also * List of stuffed dishes This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oy ... References Indonesian chicken dishes Malaysi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kolo Mee
Mee kolo or kolok mee (Malay: ''Mi Kolok''; Iban: ''Mi Kering'' or ''Mi Rangkai''; ) is Malaysian dish of dry noodles tossed in a savoury pork and shallot mixture, topped off with fragrant fried onions originated from the state of Sarawak, characteristically light and tossed in a transparent sauce. Mee kolo is a Sarawakian Chinese favourite, and is served any time of the day for breakfast, lunch, and supper. Ingredients Mee kolo is distinguished from other Asian noodle dish recipes. The difference between ''kolo mee'' and ''wonton mee'', the latter being popular in Peninsular Malaysia, is that ''kolo mee'' is not drenched in dark soy sauce and water is not added to the noodles when served. Mee kolo comes in two common flavours: plain or seasoned with red sauce (sauce from ''char siu'' marination). ''Mee kolo'' usually served with soup and soy sauce, to give the dish a darker appearance and enhance its saltiness. Mee kolo noodles are springier than wonton noodles and they come ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laksa
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour (tamarind or ). Originating from Peranakan cuisine, laksa recipes are commonly served in Indonesia, Malaysia, and Singapore. Origin Laksa is one of the most popular dishes of Peranakan origin, with a diverse variety of ingredients and preparation processes that vary greatly by region. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of Penang, Medan, Malacca, Singapore, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables ex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miri
) , subdivision_type = Country , subdivision_name = , subdivision_type1 = State , subdivision_name1 = , subdivision_type2 = Division , subdivision_name2 = Miri Division , subdivision_type3 = District , subdivision_name3 = Miri District , established_title1 = Founded by Royal Dutch Shell , established_date1 = 10 August 1910 , established_title2 = Granted municipality status , established_date2 = 6 November 1981 , established_title3 = Granted city status , established_date3 = 20 May 2005 , government_type = Miri City Council , government_footnotes = , leader_title = Mayor , leader_name = Adam Yii Siew Sang , total_type = Miri City , area_footnotes = , area_magnitud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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