Sarawak Street Food

5 dishes in Malaysia

5 street foods from Sarawak, Malaysia: Sarawak Laksa, Kolo Mee, Umai, Manok Pansoh and Kek Lapis Sarawak. Each one has its own page with the story behind it and what to look for.

Street foods of Sarawak

Kuching Breakfast Bowl · Coconut-Sambal Broth Sarawak Laksa The late chef Anthony Bourdain called it the 'breakfast of the gods' on his TV travels, and Kuching's laksa stalls have drawn food pilgrims ever… Rice vermicelli is submerged in a broth built from a dense spice paste of dried shrimp, galangal, and lemongrass simmered with coconut milk and tamarind, then topped with shredded chicken… Kuching Signature · Dry-Tossed Noodles Kolo Mee Its name is usually traced to the Cantonese 'gon lo' (dry-tossed), describing noodles mixed with seasoning rather than served in soup. Springy egg noodles are blanched and tossed dry in lard and light seasoning rather than served in broth, then topped with minced pork, char siu, and pickled green chillies. Kuching coffee… Melanau Fisherman's Dish · Citrus-Cured Raw Fish Umai No stove is involved at all — the fish never touches heat, only lime juice, which turns the flesh opaque and firm exactly the way cooking would. Thin slices of raw mackerel or other fresh sea fish are tossed with calamansi or lime juice, shallots, chilli, and salt, which 'cooks' the fish through acidity alone, much like a ceviche… Iban Festival Dish · Bamboo-Cooked Chicken Manok Pansoh (Ayam Pansuh) The chicken is cooked inside a length of bamboo sealed with tapioca leaves and rotated over an open fire — no pot, pan, or added oil ever touches… Chicken pieces are packed into a hollow bamboo stalk with lemongrass, ginger, and chillies, sealed with leaves, and roasted over a wood fire until the bamboo scorches, infusing the meat… Festive Market Treat · Rainbow Layer Cake Kek Lapis Sarawak Some versions are baked and stacked layer by careful layer into geometric patterns rather than flat stripes — a single cake can take hours of… A rich, dense butter cake batter is divided, colored, and baked in thin layers one at a time, then stacked and pressed into a loaf that reveals a striped or geometric pattern when cut…

More of Malaysia

• Penang4
• Melaka4
• Sabah5
• Kelantan & Terengganu (East Coast)4
• Johor3