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Our columnist took a trip to Miri in Sarawak, and was smitten by its beauty.
Borneo in Bangsar highlights little-known ingredients like midin, janggut duyung (a seaweed high in collagen), terung Dayak (round eggplant grown by the Dayak people) and dabai (wild black tropical olives).
Now, when travellers fly on selected AirAsia airplanes, they will have the opportunity to preview the “best of Sarawak”.
This Raya holiday, how about going on a Malaysian food trip with your nose (and stomach!) as your guide? We’ve tracked down some signature dishes from the many states in the country to start you off.
Long Napir Kitchen highlights some of Sarawak’s best gastronomic fare, like ikan terubuk masin, umai, mee belacan, Sarawak laksa, linut and luba laya.
We go through a huge number of nasi lemak bungkus, roti canai, kaya toast and soft-boiled eggs every morning. Here are a few other favourite fuyoh breakfasts around the country.
Malaysian celebrity chefs Sherson Lian and Anis Nabilah, grub guru KF Seetoh, food writer Helen Ong and Chef Wan, among others, pay tribute to Anthony Bourdain.
Three travel specialists – Adventoro, Lokalocal and Tourism Malaysia – prepare customised itineraries that seek to highlight the various aspects that make Sabah and Sarawak truly unique holiday destinations.
This month's Cooking The Books column offers tempting mixed rice recipes from Indonesia, 100 spicy dishes from Thailand, and legendary cuisine from Persia.