Sarawak laksa (Malay: Laksa Sarawak) comes from the town of Kuching in the Malaysian state Sarawak, on the island of Borneo. It is actually very different from the curry laksa as the soup contains no curry at all. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.
Midin
Pronounced "mee deen", midin is a green jungle fern that grows in Sarawak. Unlike other greens that get soft when cooked, midin remains crunchy giving it an enjoyable texture. The thin, curly shoots are a delicious and healthy alternative to noodles and rice. Midin is usually fried with belacan chilli or sambal belacan. The other favourite way of cooking it is fried with just garlic or add a bit of red wine.
Kolo Mee
Consisting of boiled egg noodles, kolo mee is the favorite noodle dish of many locals. The broth is usually made of vinegar, pork or peanut oil, and is flavored with garlic or shallots. Minced pork or beef is often added, although you can request the dish without it. Char siew is thinly-sliced BBQ pork added in strips on top of the noodles.
-----------------------------------------------------------------
Content source (edited by author):
Food in Kuching
Pride & Joy of Sarawak: The Midin
Laksa - Wikipedia
No comments:
Post a Comment