|Laksa is a spicy noodle soup popular in the Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam (tamarind or gelugur)|
|Kolo mee or Mee Kolo Kolo is a type of Sarawak noodles dish and is characteristically light and tossed in a transparent sauce. Kolo Mee is Sarawakian Chinese favourite. It is served any time of the day - for breakfast, lunch or even supper.|
|A popular dish in Sarawak, midin A popular dish in Sarawak, midin is a type of wild plant which grow in low land in secondary forest and open spaces such as rubber plantation. Scientifically known as stenochlaena palustris, the plant lives in the same season as rizomataus and epiphytic. Midin is one type of jungle ferns that can be found in the tropical South East Asia countries. In Sarawak, these can be found in abundance, and it has become a very familiar vegetable dish especially in restaurants.
Locally it is also being called milin or bilin. Before the commercialization of midin, the Dayak has been consuming midin for a very long time. However, they normally consumed the more leafy portion of midin which is also known as Paku Merah. It is identified by its red color, and it'll turn to green when it is fully mature and become inedible. Since only the leaves are used and it produced less bulk when it wilted, they normally will add-in a bit more water to this stir-fried dish, or added into simple 'one-dish' soup which consist of few types of protein and vegetables.
|Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant (later can be eaten together with the cooked chicken). The origin of ayam pansuh is unknown, but the Ibans and the Bidayuhs from western Borneo always prepare this dish during festivals, especially during the Gawai Dayak (a thanksgiving festival marking a bountiful harvest). Ayam Pansuh is typical among the people in Sarawak, Malaysia and also popular in West Kalimantan, Indonesia. There is a plan to introduce the dish into the international market.|
|Terubuk fish are famously known among the people of Sarawak as their food delicacies with exceptional taste and originality.|
|Umai is a traditional native dish of the Melanau people in Sarawak, Malaysia, which is usually eaten by fishermen. Umai is a dish of sliced raw fish with a mixture of onions, chillies , salt and lime juice.|
|Ambuyat Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is the national dish of Brunei, and a local delicacy in the Malaysian states of Sarawak, Sabah, and the federal territory of Labuan, where it is sometimes known as linut. Ambuyat is eaten with a bamboo fork called a chandas, by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties.|