Special Cuisines

Food of Sarawak is one of the highlight of the state. The state is not only famous for its natural wonders and rich cultural heritage, but it is also a gourmet’s paradise. Today, let’s explore the Bidayuhs’ special cuisines which are delicious and tasty!!!

Special Cuisines	Description
Bamboo Chicken Rice	Asam siok or bamboo chicken is an authentic Bidayuh delicacy served normally during special occasions such as Gawai, gatherings or welcoming of special guests or VIPs.
Fermented Pork (Kasam Babi)	Kasam can be kept for months if prepared right. Cleaned meat is mixed with salt and cooked rice and left fermented in an urn for months.
Rice Wine (Tuak)	Bidauyhs are reputed to be the best makers of “tuak” or rice wine. It is a drink for all occasions, be it Gawai, weddings or entertaining visitors. It is generally served during any sort of entertainment or festivities.
Fermented Durian (Tempoyak)	Fermented durian is used as an additional flavor in Malaysian cooking such as Pucuk Ubi Masak Tempoyak, soup base, bread jam or it can be eaten on its own whether fried or raw. It could last up to a year if refrigerated.
Fermented Fish (Ikan Pekasam)	This food is one of the most ancient food, and yet still can be found in many Bidayuh households in Borneo Sarawak nowadays.The freshwater fishes used are normally caught during monsoon season, and preserved to last for a long time.
Tapioca Shoots Bidayuh (Pucuk Ubi Bidayuh)	Pucuk ubi Bidayuh-style, which is also known as Daun Bandung, is stir-fried pounded tapioca shoots and leaves in which red onions are used to enhance the flavor.
Tapioca Leaves with Pork	This is bidayuh style to cook tapioca leaves with pork. Lemongrass, fermented durian, shallot, garlic, tapioca young shoot and turmeric’s leaf are needed in this dish. They will squeeze tapioca shoot roughly before start cooking. Then pork will be cooked with those ingredients. This food is best served while it is hot.