Sarawak is the largest state in Malaysia and is located about 2 hours flight from Kuala Lumpur. As we explored more of Kuching Sarawak (read in previous posts), we had the opportunity to try authentic Sarawak traditional food. Traditional food in Sarawak comes from the local ethnic people which are the Iban, Bidayuh, Melanau, Orang Ulu, Kedayan, Malay, Chinese and other minor ethnic people. When we enquired around, many locals pointed us to a modest and humble restaurant in the heart of Kuching city.
[Photo below] - We came to Lepau Restaurant (https://g.page/lepau?share ) which is located near the heart of Kuching city in Sarawak. From the outside, the restaurant looks humble and welcoming.
[Photo below] - The inner seating area of Lepau is beautifully decorated, with even a small chandelier, and warm yellow lights. Many art carvings are hung from the walls showing the cultural richness of Sarawak and the food here.
[Photo below] - The main staple of Sarawak is rice, and one of the most popular is the red Bario mountain rice. It’s semi glutinous, so it’s nice and chewy, and has a rich earthy flavor.
[Photo below] - One of the favorite local dishes is the fried Cangkuk manis (or known as sayur manis for us in Peninsular Malaysia). There is a slight sweetness in the leaves when cooked. Very high in fiber and vitamins. Really good with rice.
[Photo below] - Then we tried the Melanau Fish Umai, which is the native fresh water “sashimi” fish, which is cured with local sauces and onions and some seasoning. Very fresh, but a bit strong for myself. The rest of us did enjoy this.
[Photo below] - We also had the chili prawns with tepus (the white stems you see below), which is the inner stalk of the gingerwort stems. This tasted really good, especially the tepus. (refer to picture way towards the bottom)
[Photo below] - The local sambal squid is fresh, tender, very flavorful and nicely spiced. Great with rice.
[Photo below] - This is another local favorite, which is called Chicken Pansoh. Chicken pieces cooked inside a bamboo trunk, flavored with tapioca leaves and more tepus. Very tender and satisfying.
[Photo below] - And another local favorite, fried ferns. This is called Midiin in local language. Very tender and crunchy and delicious. See the photo of the ferns way below.
[Photo below] - And finally the Terung Asam Dayak. Which is a special native sourish yellow eggplant cooked with smoked fish. Quite unique and delicious.
[Photo below] - It was really an eye opening and mouth watering experience for all of us.
[Photo below] - This is a photo of the red Bario mountain rice, which I took in the market some days later.
[Photo below] - This is a photo of the of the Midin or young shoots of ferns which I took at the market.
[Photo below] - This is a photo of the of Tepus which are the stems of the gingerwort plant which I took at the market. This was used in the Chili Prawns and Ayam Pansoh above.
[Photo below] - This is a photo smoked fish which I took at the market. Fish like this is used in the Terung Asam Dayak.
[Photo below] - And some photo of the local sourish yellow eggplant or Terung asam, which was used in the Terung Asam Dayak above.
[Photo below] - A picture of local squid which was used in the sambal squid above.
This meal experience really introduced us to some of the many local food in Sarawak. We hope to explore more and try even more new experiences.
@AdrianLunsong How many of these have you tried before?
Check out some of my recent posts during my visit to Kuching Sarawak below (work in progress)
Link to all recent posts on Sarawak (opens in a new window)
#SarawakMoreToDiscover
