About: Sarawakian cuisine

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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, g

Attributes	Values
rdfs:label	Sarawakian cuisine (en)
rdfs:comment	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, g (en)
foaf:depiction
dcterms:subject	Sarawak Malaysian cuisine
Wikipage page ID	55251588 (xsd:integer)
Wikipage revision ID	1081898038 (xsd:integer)
Link from a Wikipage to another Wikipage	Sarawak Sarawak Bidayuh List of Malaysian dishes Penang cuisine Peninsular Malaysia Culinary tourism Melanau people Sarawak layer cake Christmas Miri Orang Ulu Anthony Bourdain Lun Bawang Malays (ethnic group) Malaysia Cake Shumai Sibu Chinese alcoholic beverages Baccaurea macrocarpa Century egg Daun ubi tumbuk Galangal Laksa Layer cake Alain Ducasse Kompyang TasteAtlas Malaysian cuisine Char siu Kapit Kelabit people Ayam pansuh Burseraceae Kolo mee Kuching Bubur pedas Nasi goreng Canarium Canarium odontophyllum Malay cuisine Malaysian cuisine Sago Samarahan Division Toli shad Umai (food) Manok pansoh Manok pansuh Sabahan cuisine Umai Stenochlaena palustris Motherwort Tuak Melanau Eid ul-Fitr
sameAs	Sarawakian cuisine Sarawakian cuisine Sarawakian cuisine Sarawakian cuisine
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thumbnail	wiki-commons:Special:FilePath/Laksa_Sarawak.jpg?width=300
has abstract	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 identities for native groups in Sarawak with each ethnic group having their own delicacies. Among the Iban, popular foods include tubu (stems), tuak (alcoholic beverage made from rice wine) and pansuh (dish cooked with bamboo). The Malay have bubur pedas (porridge) and kek lapis Sarawak (Sarawak layer cake); the Bidayuh have asam siok (chicken rice cooked in bamboo) and sup ponas Bidayuh (soup dish made of tapioca). The Melanau make tebaloi (Sago palm crackers), sagu (extracted from Sago palm) and umai (raw fish mixed with lime juice) and the Orang Ulu are known for garam barrio (Highlands salt), kikid (broth), tengayen (local young leaves), and urum giruq (pudding). (en)
prov:wasDerivedFrom	wikipedia-en:Sarawakian_cuisine?oldid=1081898038&ns=0
page length (characters) of wiki page	35409 (xsd:nonNegativeInteger)
foaf:isPrimaryTopicOf	wikipedia-en:Sarawakian_cuisine
is Link from a Wikipage to another Wikipage of	List of cuisines Eastern culture

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