There is just so much to try – however, much of the cuisine of Eastern Malaysia blends into one with Western Malaysia, with popular dishes such as Laksa being a mainstay. However, some popular Sarawak cuisine includes Kolo Mee, which is eaten throughout the day and is made up of barbecued pork sauce, egg noodles and black vinegar, Ayam Pansuh – which is an Iban dish whose main ingredients are chicken, bamboo, mushrooms, lemongrass and tapioca and Umai, which is a traditional fisherman’s dish made up of thin strips of raw fish with onions, chilli and juices from fruits such as assam and lime. Sabahan too has plenty of unique dishes to choose from including Hinava – raw mackerel, red onions, Bambangan (a variety of mango) seed and limejuice and Pinasakan sada – braised fish mixed with local fruits, turmeric and slices of Bambangan.
