POPPING PEPPERCORNS IN A WOK BY CHEF SARAWAK: REGIONAL CUISINES OF ONCE A LAND OF HEADHUNTERS

To incorporate a part of my life sojourns from fine arts into culinary arts was never expected by me, it is like after traveled all over four continents but at the end, -----------------

Once upon a time, it was a land where both headhunters (1) and orangutan (2) would roam freely, and where the beautiful rhinoceros hornbills would get hunted down by the headhunters with blowpipes (3) as a feast just like the Americans’ Wild West turkeys!

Picture (4): Americans’ wild west got Turkeys, land of headhunters got Rhinoceros Hornbill, but in old days both birds ended up as a feast for their earlier days’ inhabitants. Rhinoceros Hornbill is a protected bird now in Sarawak.

And its lushly equatorial jungles without any seasonal changes would produce abundance wild fruits, vegetables, game and exotic endemic creatures (5) that could be easily foraged, and its rivers, streams and rapids would jump up some of the most delicious fresh water fish (6) on earth.

With all these available rich natural food resources, no major natural disasters and without much influence from outside world’s secular life, its inhabitants on this paradise kind of land could remain either as foragers or farmers to live a simple, rustic and self-sufficient life.

Picture (7): A kilogram of this fresh water empurau fish would cost more than $250 (8), it is currently rated as the most expensive fish in Malaysia.

However since olden times, obviously time-lapse has always happened to this once the land of headhunters, compared to other international popular tourist destinations, it still remains as an anonymous land with many parts unknown to its outside world, and its existing headhunters’ history and their longhouses were the only parts that could provoke outside world’s curiosity.

The Infamous Sarawak Headhunters and their Cannibalism Past

As a matter of fact, for centuries these infamous Sarawak headhunters (9) would chop enemies’ heads and collect as many skulls as possible. For these cannibals, the “hunted skulls” were considered as heroic tokens and their savage murdering were interpreted as bravery acts.

Picture (10): These days these skull remains hunted by headhunter ancestors are still hanging in many Sarawak longhouses

Hunting heads for them was just like hunters hunting for their games, and the “harvest” was always followed by a celebration and big feast, except cannibals would consider human meat as a delicacies. They would pour their rice wine called Tuak (11) through the mouth of the newly hunted human skulls and savored greedily through the base cavity of the skull as another converted kind exclusive bloody infused Tuak, it is just another converted form of gastronomical expression but in a savage manner.

Their cruelty is beyond a civilized human being’ s understanding, just like nobody could understand why some Chinese like to eat monkey brains (12), yet they would consider monkey brains as a delicacies.

Sarawak headhunters’ savage behavior was rekindled especially during the Japanese occupation era (13), some ill-fated whole Chinese families were all murdered under such situation mainly due to there were not enough male family members in the household or they were staying in remote areas without closely knitted neighbors staying next to each other.

My childhood besides listening Bible stories would be the stories of my mother’s reminiscences and stories of how these headhunters trying to “harvest” their skulls. She was barely a young girl during World War II, she vividly remembered that one day there were a dozen of these headhunters came to her parents’ house, but as my maternal grandparents’ whole family clan was staying together for mutual benefits during war time, and besides that, all my mother’s uncles, brothers and cousins were bigger and taller in size than regular Chinese and they were also outnumbered than these headhunters. These smaller size headhunters were ordered by my uncles to leave their knives outside the house before they could enter the house which they obediently followed. After they inspected the house, they left and never returned to haunt my mother’s family clan ever since. However, on the same day there was another Chinese family nearby their vicinity were murdered with only a baby remained as the sole survivor, all because his/her mother had hidden it inside a big rice pot.

Sarawak’s Demographic, Geographical Position, Vegetation and Other Related Information

Like most countries having their respective internal problems, conflicts and hostilities among their own inhabitants due to different geographical position, e.g. Southern and Northern Italy (Northern Italians would criticize Southern Italians are lazy, then Southern Italians would criticize Northern Italians as not cultivated enough (14)), Southern states and Northern states of United of America (Southern states Americans are mostly Republicans and Northern states Americans are mostly Democrat), North and South Korea (North is Communist, its South is democrat), similarly West Malaysia and East Malaysia also possessed such dilemma, due to Sarawak largely unoccupied land consisted of 124, 450 square kilometers resided with only 2.71 millions’ population (15), it is always considered as an outback still by its counterpart West Malaysia, they would joke that Sarawakiens are the people who sleep on top of trees (16), ironically West Malaysians(17) or even foreigners (18) would get so frustrated that they need permission to enter Sarawak in order to “sleep on top of trees!”

Picture (19): The red square illustrated the geographical position of Borneo Island on world map, and Sarawak is situated at north-west position on Borneo Island, Sarawak’s immediate north-east position is Kingdom of Brunei (A tax free small kingdom, where lives the richest king on earth) and Sarawak’s neighboring state Sabah, and at its south and north-east position is Sumatra, which is a part of Indonesia. In short, there are three countries situated on Borneo Island: Malaysia, Indonesia and Brunei.

Picture (20): This South East Asian map illustrated Malaysia (colored as white and yellow) is formed between two separate lands, east and west (Generally known as East Malaysia and West Malaysia) separated by South China Sea, Sarawak is belonged to East Malaysia situated on Borneo Island, positioned at east of Peninsula Malaysia, Sarawak is the biggest state out of Malaysia’s thirteen states. There is an equator (Blue line) passes through Borneo Island near Sarawak, all lands fallen on the equator or next to equatorial zones on the map will receive equal daily sunlight, thus there is no seasonal change in Sarawak, it is always hot (with daily temperature varied between 72 to 84 degree (Fahrenheit) and humid (with average daily relative humidity about 80%).

Picture (21): This picture illustrated Sarawak regional map. Sarawak is a land full of natural resources, early Chinese came to Sarawak because of its gold mining (22) in Kuching and Mukah got coal (23) that has never been mined and its northern part got Bintulu got natural gas (24) and Miri got oil (25). Sarawak is formed up of 7 divisions, where its coastal area towns are very famous for high grade sea food products like dried anchovies, dried krill, dried prawns and salted picked fish and its internal towns could be famous for agricultural products like sago, white and black pepper corns, rubber, forest products like herbs and aromatic woods (26) and fresh water fish like empurau and Ikan semah (27). The most internal Sarawak zones like Kapit, Belaga and over the Mulu National Park regions (28) are still parts unknown to its own Sarawakiens.

Due to Sarawak is having equatorial climate, its undeveloped lands are mostly covered by dense jungles (29). When there is no four seasons but all year round is green and hot like summer, Sarawak’s terrain actually appeared quite monotonously and boring for its own Sarawakiens yet attracted those westerners who love summer time.

Sarawak’s coastal areas facing towards the South China Seas are much developed than its hinter lands, and thus most towns and populations are concentrated along its coastal areas as well. There are more Chinese Sarawakiens staying in urban and sub urban areas and they play the most important role in Sarawak’s economic and social development.

In major Sarawakien cities and town areas, ones could find majority of Kopitiam, pups, bars, night clubs, karokee, café, bistros and all kinds of restaurants are actually owed by Chinese, and thus Chinese Sarawakien could preserve their own traditional cuisines far better than any overseas Chinese in any other part of the world.

Sarawak History

Historically Sarawak moving along with times was very different in many distinction ways from her thirteen Malaysian states and three federal territories’(30) counterparts. She has an archaeological site, Niah Caves (31) that called for world’s attention; it has the oldest evidence (32) of homo sapiens occupation found in South East Asia dated at 40,000 years ago.

Before Sarawak achieved its independence from British colonization, it was ruled under Royal Brooke (33) for about one hundred and five years, and during the Second World War it fell into Japanese occupation briefly. Anyhow Brooke regained its reign after the war.

Under Brooke’s reign, Brooke smartly would only allow Chinese Christian migrants to enter Sarawak which differed from West Peninsular Malaya where large numbers of Chinese migrants were mainly triad members that had begun to create riots and social problems there. Thus there were many Christian churches and missionary schools (34) set up all over any populated areas operated and ran by different Christian denominations.

After Sarawak gained its independence in 1963 from British colonization, these Churches and missionary schools (35) are still existing but have mostly converted as partially funded government schools, anyhow they are still maintaining their high standard as the most sought after schools (36) in the state.

Brooke’s Influences on Sarawakiens

During Brooke’s ruling era in Sarawak, Sarawakien students began to adopt English as their second language, in certain extreme circumstance, Sarawakiens even chose English as their mother tongue to assimilate the British influence.

Other than banning of headhunting (37) from Dayak tribes, officially control the type of incoming migrants and set-up of Churches and schools to help Sarawakiens to receive better education. Brooke dynasty hardly oppressed the historical indigenous groups and historical migrated ethnic races to change their original unharmed culture, customs and practice.

In addition during the early days due to low population versus the vast land, most indigenous group or ethnic races just stayed within their own vicinity and they would hardly mix with each other thus especially the authenticity of each individual indigenous food and ethnic races’ traditional foods could be preserved very well to the current times.

Sarawak Joined in Malaysia

After Sarawak joined West Malaya Peninsular in 1963 to form Malaysia under the independence 18-point agreement (38) executed between Sarawak and Malaysia, any non-Sarawakien who enters Sarawak state would require a permit.

However after independence, the much domineering Malay political leaders from West Malaysia began to revote such agreement (39) by mandating every Sarawakien students in public schools to adopt Malay language as official language.

Soon food commodities also being segregated very strictly as halal and non halal, thus fusion of Chinese- Malay, Indian-Malay dishes and West Malaysian Nonya food started to slowly emerge in major local Sarawakien kopitiam (40).

And from early millennium onward due to emergence of Malaysian budget airline (41), expansion of telecommunication infrastructure (42) and increased of West Malaysian migrated to Sarawak, Sarawak’s cuisines begin to reflect three major trends from its multi-racial melting pot makeup of its population and foreign tourists, under segregation either by strict halal or non halal ordinance.

Part Two: The Fusion Food

Chefs from Sarawak’s International hotel chains or even local boutique hotels are a group of pioneers in introducing Sarawak fusion cuisines (43) to their guests who visited Sarawak and from time to time they would also introduce Sarawak fusion cuisines in cultural festivals and food expo etc.

Often the fusion Sarawakien cuisines would be adapted by these hotel chefs to less spicy, less hot, less pungent and with modern or western touch of garnishing and plating, so that their foreign guests could try different fusion local Sarawakiens cuisines inside their own hotels, this may also prevent their guests from getting food poisoning from eating street food.

Picture (44): A Sarawakien chef was showing one of the Sarawakiens’ cuisines (45) with fusion touch at a cultural festival in Kuala Lumpur (46), West Malaysia

Sarawak Laksa

How a fusion food could be listed as one of the favorites for Sarawakiens, the rest of the Malaysians and even outreached internationally, especially it has survived for so long and tasted by multi races and foreigner visitors while each individual ethnic and indigenous people still stick to their traditional foods, it could still make people keep coming back to savor it?

Such earliest existing fusion food that created and appeared in Kuching kopitiam since post World War II in Sarawak is no other than the famous Sarawak laksa (47). As the matter of fact, at the moment, Sarawak laksa is the only Sarawak regional food that listed at international food directory and it has been promoted greatly by celebrity chef such like Anthony Bourdain (48).

Sarawak laksa is one of the most popular or favorite breakfast meals for local Kuchingians in Sarawak, it usually begins in the early morning at seven; early birds will get the worms first, as a matter of fact if you wake up late for the most authentic Laksa in town you have to end up queue up for laksa, some days some of these famous laksa stalls in Kopitiam could close at 11 (49) in the morning after they sold off their laksa!

Laksa has become a must-eat- food for other Sarawakiens when they visit Kuching city, and for overseas Sarawakien sojourners, usually laksa was the very first choice to eat upon their first arrival, and it happened to Anthony Bourdain (50) as well when he returned Sarawak after 10 years later as he promised.

Picture (51): Anthony Bourdain eating authentic Sarawak Laksa for his breakfast in Kuching, Sarawak. Sarawak laksa becomes known to the international gastronomical scene due to Anthony Bourdain’s promotion, it is made of more than 20 oriental herbs and spices.

The Best Kept Secret Ingredients

Sarawak laksa’s secret ingredients (52) are still kept confidentially by three Kuchingian families in Sarawak, for local Sarawakiens if they don’t owe the Sarawak laksa’s secret formula, usually they would just pop in one of their favorite kopitiam for authentic laksa as breakfast or just buy one of their favorite ready made laksa paste (53)’s brands (54) to cook laksa at home or even to prepare laksa for their laksa stall in the kopitiam. Due to such secret ingredients and formula was well kept by the three families, thus there is such a myth in Sarawak laksa connoisseurs’ scene that only specific Kuching laksa chefs can prepare the most authentic laksa and they believe that other than that, no other Sarawakien could produce such authentic laksa.

Kuchingians who is laksa connoisseurs could identify two obvious different flavors from their serving soup base: One is heartier, browner and with thicker (55) soup base almost like lobsters bisque consistency and the other one is thinner and whiter (56) like Thai’s Tom Yang (57) soup base consistency.

However due to the growing popularity of blogging, one after another secret ingredients (58) and formula of Sarawak laksa began to reveal (59) partially during recent years.

The Reasons for a Fusion Food to get Popular

From Sarawak laksa’s growing popularity to outreach worldwide, I could draw the following conclusion for its reasons to get popular:

I. It has to be halal to cater to the rising Muslim population in Malaysia, e.g. authentic laksa only use chicken meat but not the non-halal pork;

II. It has to be accepted by local Sarawak ethnic and indigenous people first before they could be introduced to any foreigners, in short. It has to be good enough and being accepted and grew a certain popularity locally before it outreaches to outsider, these days multimedia could make a dish becoming an overnight sensation or failure;

III. It has to be unique enough for a person who first ate it to recall its taste, flavor and uniqueness from his own regular daily meals, and eager to try it again, E.g. the most conservative and least adventurous (in taste buds) Fuzhou Sarawakiens didn’t eat much hot and spicy food or coriander during early 70s, but now their youngsters (60) are the ones who are the promoters of Sarawak laksa;

IV. It requires certain time frame for conservative folks willing to keep come back and trying it, for an example of laksa’s spiciness would take time for many children or old folks to grow such taste buds tolerance to enjoy certain level of chilies’ hotness;

V. Its ingredients and recipe is a secret and hard to obtain, it must be complicated and subtle enough and hard for trained chefs to figure out the secret ingredients just by eating it;

VI. It usually comprises five flavors (61) all-in-one subtly with sweetness, sourness, saltiness and umami and e.g. Sarawak laksa requires more than twenty commodities to prepare it successfully;

VII. The food must be consisted at least one component of ingredients that is applied commonly by the multi ethnic and indigenous people to their daily meals. E.g. Sarawak laksa is using rice vermicelli noodles and mung bean sprouts, which is one of the most common foodstuffs for Chinese, assorted spice applied in Sarawak laksa would be instantly liked by Indians and Malays, and the belacan (62) with umami (63) taste and local calamansi limes (64) would be instantly liked by indigenous people and the laksa’s julienne eggs, blanched prawns and chicken would be accepted by everyone other than vegetarians and vegans;

VIII. The introduction and easy availability of laksa convenience paste (65);

IX. It is cheap and affordable for general population.

Part Three: The Traditional Cuisine from the Ethnic and Indigenous Groups

Sarawak’s Multiracial Inhabitants

Sarawak’s multiracial inhabitants (66) consisted of three major ethnic groups: Chinese (67), Malay and Indians, they migrated to Borneo since long time ago with at least two or three generations of their descendants were born and raised in Sarawak.

And there are more than 40 indigenous groups of natives who have been living there since any foreigners came and began to share or even to rob their lands and resources. The largest native group is the Dayak, whose ancestors were also known as the famous Sarawak headhunters.

Picture (68): These are less than half of the different ethnic and indigenous inhabitants staying in Sarawak with their traditional costumes.

Traditional Chinese Cuisines

Chinese was once the largest ethnic race in Sarawak until the Malay’s population grows sizeable in recent years. Most Sarawakien ethnic Chinese was originated from Southern China, in earlier days Fuzhou (69)was mostly settled along Rajang River (70), which is the longest river in Malaysia, Cantonese would settle in the hinter land and usually closed to Iban long houses (71) as farmers, Hockien (72) and Hakka (73) would mostly stay in the capital city Kuching (74) and Miri (75) in northern region of Sarawak.

In olden days, most Chinese-Sarawakiens formed a very close tie to their own clans and they hardly would mix with other “uncivilized” indigenous people or even other minority races like Malay and Indian, as usual Chinese looked up education as a way to foster their children’s future success, so they would tango with British or westerners, and thus these days there are so many ethnic Chinese-Sarawakien professionals (76) were educated in Britain or other western countries like Australia, New Zealand and United States.

Amongst the Chinese, Hockien and Hakka housewives were known to cook both traditional and fusion foods finely, the main reason was they were city dwellers, but Fuzhou and Cantonese women would only cook during festivals as in normal days they would work in the field as farmers in rural and sub rural areas.

i. Fuzhou Food

The ethnic Fuzhou food like simple kampua mee (77) which is commonly served as breakfast and lunch and sometimes Sarawakiens also eat it as their dinner or supper and it actually has become one of the top ten most iconic foods in Sarawak.

Sibu is the town which is also known as the "New Fuzhou (78)", due to the famine and widespread of bandits in late 19^th century and early 20^th century, thus the influx of immigrants from China Fujian province arrived and settled here.

Ones can find most Fuzhou cuisines in Sibu and of course the best kampua mee in the whole Sarawak state is found in Sibu as well. These days kampua mee is even adapted by other ethnic and indigenous hawkers to sell in their food stall but replaced the pork with beef or chicken for halal reason and they would add additional spices to the noodle to suit their taste buds palettes

Picture (79): Traditional Fuzhou Kampua Mee, ones could find the most authentic Fuzhou kampua mee in Sibu (80), Sarawak. The egg noodle or plain noodle is toasted with sauce made of pork lard, garlic infused red rice wine, vinegar and seasoning, and garnished with char siu (81) pork, deep fried shallot and chiffonade scallion on top. When ones eat kampua Mee in a kampua mee stall, if you don’t want the white regular kampua mee, then you have to inform the waiter or waitress that you want the black kampua mee, which means the soya sauce will be added in to toast the noodle and you can also request for “hot kampua mee”, the chili sauce would be added in to toast the noodle.

Besides the kampua mee, the three most popular Fuzhou traditional cuisine still preserved amongst Sarawakien ethnic Fuchou are eight treasure herbal duck soup (82), Ang Chow (83) or red yeast rice wine sediment duck (84) and long life red wine chicken noodle soup (85) called mee sua (86).

Picture (87): Traditional Fuzhou Eight Treasure Herbal Duck Soup is prepared by using eight Chinese herbs, then simmered with duck meat, dried Shiitake mushroom, goji berries and red jujube. It is usually accompanied by Fuzhou Mee Sua (88) and hard boiled eggs. Eight treasure herbs is one of the most famous commodities from Sarikei (89), Sarawak. It is a small agricultural town, best known for some of the best and highest quality commodities and agricultural products in the state, including the black and white peppers (90) and I am very lucky to be born and raised there, where I was fed with some of the best quality and Sarawak endemic agriculture products (91).

Picture (92): Traditional Fuzhou Ang Chow Chicken (93) is cooked with red yeast rice wine sediment called ang chow stir-fry with ginger, sesame oil and Chinese-cut style chicken pieces.

Picture (94): Traditional Fuzhou Red Wine Chicken Noodle Soup, this soup is prepared by stir-frying lots of smashed ginger with sesame oil and chicken pieces, then deglaze with Fuzhou red yeast rice wine. It is usually accompanied by Shitake mushroom, hard boiled eggs and the very fine and Mee Sua which is also known as the long life noodle for Fuzhou, and Fuzhou love to eat this dish during their birthday.

ii. Cantonese Food

Although there are not as many ethnic Cantonese like Fuzhou, Hakah and Hokien in Sarawak, but they are known for their exquisite traditional food (95) especially Cantonese barbeque pork and skills in preparing special herbal application and cooking methods for particular kind wild game meat or exotic animal meats to get rid or complement their individual’s unpleasant smell or taste, e.g. snake meat (96), monitor lizard meat (97) and even dog meat (98)!

Picture (99): Cantonese style BBQ Suckling Pig. Sarawakien-Cantonese preserved their traditional method of cooking and ingredients very well. During the era when mainland China Chinese was banned from contacting overseas Chinese, Chinese-Sarawakiens could still cook their traditional Chinese food well, and actually general Chinese-Sarawakiens could cook more authentic Chinese dishes due to their traditional foods’ recipes and cooking methods were not banned like Mainland China, but in certain cases when Chinese Sarawakiens couldn’t obtain specific ingredients from China, they would convert and adapt to use local Sarawak products or use local products as accompaniments. Chinese-Sarawakiens who migrated to Sarawakien before Mainland China Iron-curtain fallen were much luckier lot considerably as starvation had hardly happened to them in Sarawak, but for Mainland China Chinese during their Mao’s reign, due to starvation happened, their cooking heritage was actually indirectly disinherited from passing to their next generation in general household.

Picture (100): Signature dish from one of the best Cantonese restaurant in Sarikei, it is a Char Sao BBQ pork skewered and cooked over the charcoal grill, then removed the skewered cut into pieces, thus a hold could be seemed and they called this signature dish as Golden Coins. If a Chinese restaurant could come out a good dish with an auspicious name, usually it would turn into a best sell item!

Picture (101): Cantonese style dog meat is considered as delicacy amongst Chinese, it is cooked by special prescribed Chinese herbs. Normally it is unavailable in a regular restaurant, it usually sells at a specific restaurant where only such “dog meat connoisseurs” could tell you the address.

iii. Hakka Food

The three most popular Hakka food in Sarawak must be the kolo mee, Lei Cha and the Kacangma.

Kolo Mee, it is also rated as one of the 10 most popular food in Sarawak (102). The best kolo mee could be found in Sarawak is from Kuching and Miri. It is so popular that you can also find it in Malay or Indian Kopitiams but they use chicken or beef instead of pork due to halal reason, and sometimes the Malay stall would adapt the recipe with a pinch of lemon grass and turmeric.

Picture (103): Kolo Mee from Kuching or Miri, Sarawak reigned as the best. The cooked noodles is mixed with the kolo mee sauce, then garnish with minced pork, char siau pork slices and chifonaded scallion. Usually a sauce made of chopped chilies and vinegar will come along with the dish. This kolo mee could become so popular due to ones won’t need to wait for a long time, and the noodle always would come to you hot with aroma. It is also reasonably cheap compared to eat as either breakfast or lunch. As it is mainly made of starch, it is highly welcomed by laborers and students. Only in Kuching city, ones could request their kolo mee to toast with char siu sauce, so the kolo mee would taste a bit sweet and appear red.

Lei Cha (104), it only got popular after millenium in Sarawak. I remember vividly in 1993, I got a piano student who is Hakka, there was a Sunday she invited me for breakfast, she told me I probably would like to try it, because it is a special Hakka traditional dish. She informed me that her aunt would cook Lei Cha occasionally in her kopitiam, and she told me whenever her aunt cooked, all Hakka people would float in the kopitiam from the early morning and soon the lei cha would be gone, and she asked me to be there as early as possible and I remember I was there in the kopitiam at 7:30am, mainly due to curiosity.

But from new millennium onward, lei cha is getting popular and it can be available in most Sarawak major cities’ kopitiams. Due to its healthy ingredients mainly made of different herbs and vegetables, other than Hakka, other Chinese Sarawakiens (105) began to like the dish gradually.

Picture (106): Hakka’s Ley Cha (107)tasted slightly bitter due to the bitter herbs, it is highly alkaline dish and is good for detoxification of body (108) especially after ones took too much meat dishes. Hakka likes to prepare lei cha on the last day of Chinese New Year after they ate too much meats during the Chinese New Year.

Another popular Hakka cuisine that usually cooked for confinement mothers is called Kacangma or motherwort chicken. As Miri is a town where most Hakka dwelt, when I started my music establishments in Miri, I began to meet different Hakka, there was another piano student of mine, she was trained in Britain in food and hospitality, she returned her hometown Miri again to run a small motel owed by her cousin, one day she brought a whole pot of Kacangma to me, and she told me that I probably would like to try this Hakka dish, she said that I worked too hard, this would be a good tonic for me.

Picture (109): Kacangma or motherwort chicken is cooked by stir-frying dried motherwort herb with minced ginger, then add Chinese style cutting chicken pieces, finally deglaze with white rice wine (can be either sweet rice wine or mixture of both). However according to my herbal knowledge, this is the dish which underaged children can’t eat, as motherwort contains female hormone.

iv. Hockien Food

The most popular Hockien cuisines in Sarawak (110) must be the Bak Kut Teh (111). It only becomes popular and could be found in most Sarawakien kopitiams towards the new millenium. It is a dish most popular eaten during the lunch.

Picture (112): Hockien Bak Kueh Teh consisted of pork spareribs cooked with special Bah Kueh The herbs. It is usually accompanied by rice, vegetables and you cha kueh (113) pieces (A savory yeast dough knead into chopsticks-like size, the two chopsticks that sticked together will double the size after deep frying.)

Chinese Sarawakiens’ Eating style and Etiquette

Most conservative Chinese Sarawakiens still eat their meals with traditional chopsticks and Chinese style spoon at home, however the western educated or western influenced Chinese Sarawakiens are much more flexible and open minded, they could speak English well and usually they would keep and use both Chinese and western dinning sets.

Just like everywhere in the world, not everyone is taught in eating etiquette, except those people raised from very cultivated family background. Chinese Sarawakiens fine eating etiquette included ones should not make loud noises when taking soup or eating food which is in contrary to Japanese eating etiquette.

Chinese Sarawakiens’ Kitchen and Equipment

When you walk in Chinese Sarawakiens’ modern homes, you will find something interesting, they have two kitchens, one indoor kitchen called dry kitchen which is the western style kitchen with western oven, microwave and stoves and another outdoor open kitchen called wet kitchen which is Chinese kitchen where they could cook greasy and smoky Chinese food with wok and the floor is usually wet.

In the village, from millennium onward, most Chinese Sarawakiens would demolish their traditional Chinese country style stoves that made of clay and used wood as burning fuel, and the wok was very big as well as its ladle used to stir-fry the food and cook the soup, they upgraded their living standard by using Chinese style gas stove, which is faster, hotter and the fire can be easily controlled.

Picture: (From author Siwen Wong’s photos collection): This is a typical Chinese country style stove with large size double woks, using wood or bamboo as fuel to cook food. It was commonly found amongst Chinese Sarawakiens country homes but now is rarely found. One side of the stove is where chefs stood to cook their meals and its opposite side is where fire woods or dried bamboo was placed into the fire place from time to time.

Picture (Author Siwen Wong worked as a volunteer chef for Cornwall Park District School Fair (114) in Auckland on April 10^th, 2016): This was my first time using this kind of portable Chinese style gas stove to cook during Cornwall Park District School fair. All trained Chinese chefs would toss their foods on woks rhythmically, under the high fire, this methods of tossing would rapidly bring aeration to the food to keep the moisture, mix the food well and also won’t burn the food as the food was moving around constantly and thus caused less direct contact to the high heat until it is readily cooked according to what the chefs wanted.

Traditional Malay Cuisines

Picture (115): Nasi Lemak is rice cooked with coconut cream, most commonly eaten together with toasted peanut mixed with sambal belacan (116), cucumber slices. Elaborated version can come along with fried eggs, beef or chicken curry, beef rendang, deep fried chicken or sambal squid.

Picture (117): Black Beef Rendang of Sarawak, it is an adapted version of beef rending for Malay Sarawakiens, it is darker and sweeter than the regular Malay or Indonesian style beef rending due to the different ingredients used. This black beef rending used caramelized dark soy sauce (Influenced by local Chinese Sarawakiens), palm sugar and prune, without added coconut milk, kerisi (Grated coconut confit) like its other Malay and Indonesian style beef rendang.

As a western trained chef, I prefer to incorporate western cookery method into traditional method with the best use of traditional ingredients. About two months ago after New Zealand Level 4 Cookery course (April, 2016), I began to adapt Beef Rendang recipe and filming an upcoming YouTube cooking video. The following recipe and cooking method of Beef Rendang was successfully adapted and trial by me with a group of friends who were interested to learn how to cook it.

Ingredients and Cooking Methods for Beef Rendang

Yield: 5 to 6 portions

Ingredients:

Dried herbs and spices

(1) 1 tsp. chili flakes

(2) 1 tsp. ground coriander seed

(3) 1 tsp. ground turmeric

(4) 1 tsp. ground black pepper corns (plus 1/2 for seasoning beef cubes)

(5) 4 dried Sarawak indigenous bunkang leaves/ daum salam (Alternatively, use bay leaves)

(6) 1 tablespoon of palm sugar (TT)

Wet herbs and spices

(1) 3 large shallots or onions (Chop roughly)

(2) 5 cloves garlic (Chop roughly)

(3) 4 red chilies (TT. Deseed and chop roughly)

(4) 1 tbsp grated ginger

(5) 1 tsp grated galangal

(6) 1 tbsp tamarind concentrate

(7) 2 stalks lemongrass or 2 strips lime zest (shredded)

(8) 3 kaffir lime leaves

(9) 3 tbsp. kirisi/Coconut comfit

Other

(1) 350ml coconut cream

(2) 2 tbsp butter

(3) Salt TT

(4) Flour for dusting

(5) 1kg beef topside, shin, skirt, thick flank, brisket or rump steak

(6) Oil for sealing beef cubes

Methods:

Mise en plus

1. Roughly chop the onions/shallots, garlic, and chili.

2. Cut beef into stew size cubes, season with salt and pepper, and dust very lightly with flour.

3. Shred the lemon grass roughly.

4. Prepare a piece of parchment paper as cartouche.

Step 1

In a blender, add the roughly chopped shallots or onions, garlic, chilies, ginger, galangal, and 100ml of coconut cream, and blend. Sieve to separate liquid and sediment.

Step 2

In a pot, heat the butter; add the shredded lemon grass, kaffir lime leaves and ½ tsp. of salt, and sauté. Add the sieved sediment; continue to sauté until light brown. Then add all the dry ingredients; continue to fry until a fragrance is release. Deglaze the pot using the sieved liquid. Simmer.

Step 3

In a frying pan, heat up the oil until it is smoking, then quickly seal the seasoned and lightly dusted beef cubes until evenly brown. Discard excess oil in the frying pan. You may add palm sugar and kerisi now.

Step 4

Deglaze the frying pan with simmering liquid. Add the rest of the coconut cream, tamarind, kerisi, palm sugar and salt to season it lightly. Add browned beef cubes to the simmering liquid, stir. Give it a quick boil. Transfer everything to a pot. Cover with cartouche and place the pot into an oven, and bake it at 160-180C for an hour. When the stew is done, give it a final season. Discard the lemon grass, kaffir and bay leaves.

Notes:

1. Check the Beef Rendang after 30 minutes as some ovens’ temperatures may vary.

2. If the oven temperature exceeds 200C, some pots will suffer damage.

3. If the accompanying salad is very sweet, it is unnecessary to add brown sugar to the Rendang.

The liquid for braising should be around ¾ to the beef.
If it bubbles too much, lower the temperature.
If it dries too fast, add a bit more coconut cream, mix well lower the temperature, and continue to braise for another 15 minutes, then turn off oven and let the residue heat cooked for another 15 minutes or so. Successful Beef Rendang’s oil would split, and its gravy is not thin and not too much, its color should be dark brown, flavor should be strong and robust and texture of the meat should be juicy.

I still used coconut confit or kerisi to cook beef rending like West Malaysians and Indonesians, I didn’t use soy sauce on my recipe, as the purpose of using thick caramelized soy sauce was to flavor and make the dish looked black and I could tell it was influenced by local Chinese Sarawakiens, and also too much sodium and sugar in a dish is always not a healthy option. If using correct western cooking techniques by sealing the beef to brown and braise it, then the dish can turn out a good dark brown as well and the braising method can produce good consistency, spend less time to keep an eye during cooking than traditional stewing method over a stove. Overall, the beef rending would release better aroma, resulted much juicy and tender texture of meat.

Picture (118): Satay is another popular Malay food. It is either made of chicken or beef meat skewered by a bamboo skewer, then grill over an open-fire charcoal grill. The satay is dipped in satay sauce (119) and accompanied with onion, ketupat (120) (made from rice, cuts into cubes) and cucumber cut in chunks.

Ketupat is always a luxury version of accompaniment to replace plain rice to accompany savory dishes during Malay New Year, parties or weddings. Its cooking method is almost like Japanese’s mochi, except mochi is using Japanese glutinous rice specifically.

Traditionally, ketupat’s cooked rice is mashed and wrapped with beautifully weaved coconut leaves and steam again.

I adapted this modernized simple version of ketupat for busy mothers, and I use rice powder instead of rice to save time and trouble to mash the uncooked or cooked rice.

Ingredients and Cooking Methods for Rice Cake Cubes or Ketupat

Yield: 4 -5 portion

Ingredients:

1. 250g of rice flour, sieve

2. ½ tsp of salt

3. Oil 30 ml

4. 500 ml coconut milk

5. For optional version, coconut leaves, cut to fit into steaming tray

6. For optional version, you can use coconut cream instead of water or mixture of both

Method:

1. Mix the dry ingredients, stir in water and oil until batter formed (may need to adjust water)

2. Transfer to a non-stick pan laid with coconut leaves at the bottom (this will give particular aroma after steaming)

3. Steam the batter until the rice cake is cooked through, about 30 minutes

4. Let the rice cake cools down, cut into one inch cubes

5. These rice cake cubes are suitable to accompany satay, beef rending or even curry dishes.

Malay Sarawakiens’ Eating style, Etiquette and equipment

Malay Sarawakiens in the city with much western influenced are much keen to collect western cutlery sets than most Chinese Sarawakiens for decoration purposes, they prefer western kitchen and use western cutlery set, but in close-door like most villagers, they still prefer to use their right hand to eat (121) the food. About three decades ago, a Malaysian diplomat friend of mine told me something interesting, he said once when he and his family were using hand to eat dinner, suddenly their Polish neighbor rang the door bell, the first thing they rushed to get was forks and spoons, as they didn’t want their Polish neighbor to misunderstand that they were not civilized.

When Malays eat, they won’t drink at the same time, they would only drink after they have finished eating their meal, thus eat and drink at the same time is considered as rude for Malay.

Traditional Indian Cuisines

Due to economical climate change and general Sarawakien’s life style change towards the new millennium, another phenomenon happened in Sarawak’s food industry is although there were not many ethnic Indian Sarawakiens resided in Sarawak compared to other parts of Malaysia, yet more Indian food restaurants (122) or Indian stalls began to emerge over major Sarawakien cities to cater the needs of Muslim clienteles, most of their employed Indian chefs and workers were either coming directly from India or from West Malaysia.

One of the Indian Sarawakiens’ most famous cuisines must be the Indian curry, as a matter of fact, due to the Sarawakiens’ multi-cultural background, actually many Malay Sarawakiens and Chinese Sarawakiens can cook Indian curry as mean as their fellow Indian Sarawakiens.

Picture (123): Indian curry has become so popular in Sarawak that it also becomes one of Malay’s significance cuisines since so long ago. This Indian curry dish in Sarawak indirectly represented one’s friendship extended to other races, thus these days it could also appear on Iban or Chinese’s New Year feast, open house feast or party. In Sarawak, almost every other non Indian or Malay young housewife can cook curry but adapted to their individual spiciness and likeness, but some of them really could cook as good curry as Indians or Malay.

Sarawakien Indians who speak Tamil were originally from Chettinad’s villages or towns, they introduced their style of curries to other Sarawakiens since long time ago and yet everyone in Sarawak just ate, adopted and even adapted such flavorful rich curry during their meals and yet hardly bothered to ask its origin.

Generally Sarawakiens just bought freshly made curry paste directly from the wet market in the early morning. My experience was if I bought a head of fish, as long as I could tell the curry paste stall’s owner (These stalls are almost entirely owed by Indians) what kind of fish I bought (I saw some women just showed them the fish) and its weight, immediately he would know what kind and how much of specific ingredients to collect and weigh, and with this convenience freshly made curry paste, any Sarawakiens’ curry dishes could hardly go wrong unless they burned it.

Curry paste is made up of more than twenty over ingredients to identify itself clearly from other less spicy counterparts e.g. korma or masala dishes.

Ingredients and Cooking Methods of Indian Sarawakien’s Chicken Curry

Yield: 4 portions

Ingredients:

Curry paste ingredients

1. 10 cashew nuts

2. ½ tsp coriander seeds

3. ½ black pepper corn

4. 1 tsp fenugreek

5. ½ tsp fennel seeds

6. ½ cumin seeds

7. 4 green cardamom pods

8. 4 tablespoon grated fresh coconut

9. 4 cloves garlic

10. 30g ginger

11. 15g galangal

12. 30g turmeric roots

13. 1 tbsp. chiffonade turmeric leaves

14. ½ cinnamon stick

15. 1 large shallots

16. 3 red chilies and

17. 1 green chilies

18. 4 Cloves

19. 50ml oil

Marinating ingredients

1. 600g free lance deboned chicken thighs (cut into large even chunks)

2. 2 tbsp yogurt

3. 1 tbsp uncooked curry paste

Sautéing ingredients

1. 2 tbsp of oil

2. 1 teaspoon of salt

3. 8 curry leaves

4. 2 bay leaves

5. 1 large tomatoes (macedoine)

6. 1 tsp palm sugar (chop)

7. 200ml coconut cream

8. Salt and pepper TT

Methods:

Mise en Place

1. Curry paste

· Toast cashew nuts, coriander seeds, black pepper corn, fenugreek, fennel seeds, cumin seeds, green cardamoms and grated fresh coconut respectively until fragrance released. Grind these tossed dry ingredients finely.

· Add 50ml oil, garlic, ginger, galangal, turmeric roots, turmeric leaves, cinnamon stick, cloves, shallots, red chilies and green chilies in a blender, blend until finely.

· Combine both dry and wet ingredient in the blender, mix well

· Add the mixture to a saucepan; keep simmering until light brown paste with oil splits.

2. Marinate

600g free lance deboned chicken thighs, cut into large chunks, then marinate with two tbsp of yogurt, one tablespoon of curry paste and 1 tsp of salt.

3. Seal chicken and potatoes

In a frying pan, quickly seal the chicken with very hot pan and smoking oil, just turn once (don’t cook inside but just seal outside)

4. Sauté

Add 2 tbsp of oil in a pot, add a teaspoon of salt, add curry leaves and bay leaves, saute until the fragrance released, then add finely chopped tomatoes and palm sugar (skinless and deseeded), let it cooks a little while before adding the curry paste, sealed chicken pieces and coconut cream. Turn off fire when it starts to boil.

5. Stew

Place a cartouche on top of the uncooked chicken curry, let it stews in preheat oven at 160-170c for 20 minutes (depend on the size of your pot to determine time), it should be bubbling now, check the final seasoning. Place it back to oven let it bubble for another 10 minutes then turn off fire to let the residue heat cook another 10 minutes. Done curry’s oil should be split and gravy should be thick and not too much.

Note: Don’t serve chicken curry with lots of curry gravy on rice but little meat; it is considered as poor man’s curry meal.

It is also so popular for Chinese or Malay Sarawakiens to frequently visit Indian restaurants (124), kopitiams or Mamak stall (125) and some of these Indian chefs could also speak local Chinese dialects and Malay very well or vice versa.

Among the different Indian flat breads in Sarawak, roti canai (126) is always most saleable item, it is a kind of oily, fluffy and crunchy flat bread that accompany by curry sauce, and ones could get one addicted easily by it.

About 12 years ago from frequent visit to Indian Mamak stall back then in Sarawak, I learned a trick of how these Indian and Malay Muslims trained their young toddlers to eat hot food. My Malay baby sitter would tear a small piece of roti canai, then dipped it into one of the milder lentil curry sauces and let my son savored it, after many weeks later, she then let him try the hotter version of curry sauce. And now my son could tolerate hotter food than general kiwis.

Picture (127): Roti Canai is one of the most popular Indian foods in Sarawak; it is usually served with lentil curry sauce, vegetables or any kind of fish or meat curry sauce. When ones go to Mamak stall in Sarawak, you can order either plain roti canai or egg roti canai, it means an egg would be added to the dough during cooking. There are other variations but most likely that would be prepared at home or by Indian restaurants or hotel’s restaurants. Roti canai is made from copious amount of ghee, flour and water. The dough will be flattened, oiled and folded repeatedly almost like the puff pastry, then rest and repeated the flatten, oil and folding process until it is ready to be cooked over flat iron skillet with lots of oil and after cooking the roti canai, the Indian chef would smashing the roti canai between two palms to fluff it up.

Picture (128): This mutton Briyani rice was sold in one of the most popular Indian cafes in Kuching. This Indian restaurant becomes famous due to its exquisite Briyani and as thus its name is called Nasi Briyani Buhari Café (Briyani Rice of Buhari Café). To cook this mutton Biryani, the stew-size mutton cuts have to be marinated with chili powder, coriander powder, salt, yogurt, tomato, garlic paste and ginger paste. Then in a frying pan heat up ghee to toast spices like cloves, cinnamon, cardamom, bay leaves, green chili, black cumin, set aside. In a pot sauté onion with oil until brown then seal the marinated mutton pieces, drain the excess oil then combine lemon juice, coriander and mint leaves, and this is called yakhni for Indian. Add par boiled basmati rice on top of the yakni but do not stir, and sprinkle two tablespoon of ghee evenly on top of the par boiled basmati rice. Cover the pot tightly, simmer under the low flame or braise it inside the oven for another 20 minutes (depend on amount of rice and size of pot to determine ready cooked time). This dish is usually accompanied by raita and eggplant curry.

Indian Sarawakiens’ Eating style, Etiquette and Equipment

Just like any Chinese or Malay Sarawakiens with western influence, highly educated Sarawakien Indian Christians are known for their excellent English grammar and most of them are British trained lawyers and doctors by profession, they would live very high standard just like any wealthy westerners, in their house you could find Wedgwood dinner wares etc., but amongst minority poor Indians, they would still often use their right hands to eat their food from banana leaves.

Most Indian Muslims would follow the general Malay Muslims by using their right hands to eat their meal. Foreigners may wonder why these Indian or Malay Muslims only use right hands to eat; traditionally these Muslim wouldn’t use toilet paper to clean their feces with their left hand but they would use water and their left hand to clean themselves in the toilet.

Sarawakiens could read from their local newspapers time to time of what happened in certain Indian food stalls when their Indian cooked right after using the toilet but didn’t clean their left hand throughout thus their feces especially inside their wedding ring actually ended up contaminated into the roti that they prepared and the customers could smell the feces.

Local Sarawakiens know very well which their trusted Indian eatery outlets are, however there is still am risk of getting food poisoning due to these self-trained cooks’ hygiene awareness is very low. If any foreigners want to try Indian street food in Sarawak without a local to guide them, then they have to eat on their own risk under hygiene concern outside their accommodated hotel’s restaurants and cafes.

Generally, ones could still find traditional cooking equipment like Indian tandoori to make naan breads and flat iron skillet in Sarawak Indian mamak stalls and restaurants.

Picture (129): Traditional Indian tandoori oven used to make naan bread.

Picture (130): Traditional Indian flat skillet used to make roti canai.

Traditional Indigenous Natives’ Cuisines

i. Dayak Cuisines

Dayak cuisines mostly use freshly harvest rice to accompany and complacent each other, most of their organic agricultural or foraged foods were freshly harvested and animals were either free-range or hunted from the nearby jungles, thus they really taste yummy.

Picture (131): Ayam Pansuh (132)’s cooking method is filled all the ingredients into a big bamboo, then place the bamboo over pit fire-charcoal or log-bamboo stand in an angle about 60 to 80 degree. Pansuh can use with chicken or pork meat, its chief secret ingredient is bungang leaves, actually Sarawak Iban’s bungang leaves is Indonesian’s daun salam (133), which is Indonesia bay leaves chiefly used to cook meat dishes. The taste of pansuh would be an ultimate experience for any connoisseur, as the ingredients were cooked inside the bamboo, the bamboo after burning would release a special fragrant, at the same time the bamboo juice would be released and infused with the meat and thus poached the meat.

Picture (134): Ayam Pansuh’s ingredients only used free-lance chicken pieces and only a specific type of non-toxic cassava leaves can be used. There is a special skill to prepare this pansuh, chicken pieces and bungang leaves should go to the bottom, and the upper part of bamboo must be tightly “sealed” by lemon grass and tapioca leaves.

Picture (135): Kasam Jani is cured pork dish of Iban, then stir-fried with tapioca leaves. Kasam actually was the rotten wild boar meat that used curing method to turn it into a kind of fermented meat. It got a peculiar fermented smell and the acquired taste could become very addictive.

Picture (136): Manok Gulai Upa Kelapa. It is a dish with chicken and coconut palm heart braised with coconut cream and mild spices. The coconut palm heart tastes like bamboo shoot, but much sweeter and tender in texture.

Picture (137): Petai (138) Gulai Enchala, it is a dish with parkia speciosa or bitter bean stir-fry with torch ginger flower (139), onion, chilies and dried anchovies. This dish must be accompanied by rice

Picture (140): Pusu Empikau or tempoyak is a dish that used fermented durian fruit to stir fried with dried anchovies, shallot and chilies. The dish is sweet, salty and a bit hot.

Picture (141): Paku Kubok (142) Gulai Kechala, Nephrolepis acutifolia or creeping sword jungle ferns being blanched then stir fried with torch ginger flower, chili and belacan (143).

ii. Melanau Cuisines

Picture (144): Umai (145) is a Melanau version of ceviche, it is basically prepared by raw fish and local spices like limes, chilies and shallots. It tastes sweet, sour and hot. Most Melanau in Sarawak are staying near the coastal areas and they are fishermen, thus this dish was created using chemically cooked method in the fishing boat.

Sarawakien Natives’ Eating style, Etiquette and Equipment

Sarawakien indigenous natives were originally the foragers or foragers cum farmers that practiced shifting cultivation (146). Highly educated Sarawak natives would eat like westerners with forks and spoons, but those who remained staying in hinterland long houses still would use hands to eat from a piece of banana leaf or any non toxic plant leaf like bamboo leaf as a plate.

Part Four: Sarawak’s Modern Fusion Cuisines and Foreign Cuisines

Sarawak’s Modern Fusion Cuisines

One of the most popular Sarawak modern fusion cuisines must be the Sarawak layered cake. It was adapted from Indonesian’s layered cake and developed into more completed multi-colored and multi-patterned layered cakes like Sarawak Iban’s ceremonial woven clothes, pua kumbu (147).

Picture (148): Sarawak Layered Cake (149), its baking method is an adapted version origin from Indonesia, but the cake mix is adapted from western cake batter. To make Sarawak layered cakes required a lot of patience; the cake batter would be layered and baked one after another and then would stack over each other at different angles with different patterns and colors etc. The design of Sarawak layered cake takes one’s creativity, artistic and brain. Normally a traditional layered cake could use up 30 egg yolks and take up more than eight hours to make it, but these days there are more simple version emerged that could use less egg yolks (150) and less time to make one.

Picture (151): Sarawak layered cake is considered as a modern dessert used by different ethnic and indigenous Sarawakiens during their New Year and festivals, Singaporeans or West Malaysian would always ask their Sarawakien friends to bring along these assorted Sarawak layered cakes with different colors and patterns to them during visiting.

Sarawakiens’ Foreign Cuisines

Due to about a century ruling from the British Royal Brookes, most highly educated Sarawakiens were strongly influenced by the British culture and thus most them would send their children to accept their tertiary education in western countries like United Kingdom, United States of American, Australia and New Zealand and some of their children even pursued hospitality studies in Switzerland and France.

Generally most highly educated Sarawak youngsters are keen travelers, and due to their upbringing was immersed in such a melting pot and thus their taste buds were cultivated to eat different kind of cuisines, they are usually very adventurous in trying new cuisines and thus besides American famous franchised food and beverages outlets like McDonald, Pizza Huts, Starbucks and Kentucky Fried Chicken, there are more and more Bistros, cafes and restaurants that served foreign cuisines like German (152), Belgium (153), Italian (154) or mixture of different western cuisines (155); Korean (156), Vietnamese (157), Japanese (158), Thai (159), authentic Chinese mainland (160), Filipinos (161), Indonesian (162) styles of Asian cuisines and even Middle Eastern (163) cuisines are opened in Sarawak.

Besides all these foreign cuisines could be found in Sarawak, often most of its existing international chain hotels would prepare international cuisines (164) for their buffet style breakfast, lunch and dinner meals.

Picture 1 & ii (165): Western cuisine like pizzas made from wood fired pizza oven also can be found in Sarawak.

Picture (166): Crispy Pata (Deep-Fried Pork Leg) is a very popular Filipinos’ traditional cuisines and it can be found in Filipinos restaurant (167) in Sarawak.

Picture (168): Kebabs (Meat cubes on skewers), the Middle Eastern cuisines is sold in a Lebanese restaurant in Kuching as well.

Part Five: The Future of Sarawak Regional Cuisines

Unforgettable Sarawak Regional Cuisines

There are many high flyers Sarawakiens (169) living and working in western countries have tried different Michelin restaurants and international cuisines in Tokyo, Paris, London or New York city, although they may not return permanently to live and practice their professions in Sarawak, yet deep in their heart, they always miss Sarawak indigenous vegetables and fruits and its regional cuisines.

Sarawak regional cuisines must be unusual or good enough to entice its inhabitants or foreign visitors who have left its land to pursue their better dream in elsewhere but would still keep coming back for its food. Just like celebrity chef Anthony Bourdain, he promised his Sarawakien friends that he would return Sarawak a decade later, true enough he returned to visit again, and the first thing he did was eating Sarawak laksa!

The future of Sarawak regional cuisines mainly laid on its own Sarawak food enthusiasts or Sarawakiens own professionally trained chefs’ hands to introduce its regional cuisines to the outside world instead of just confining their good food unknown to outside world and keeping the secret ingredients to themselves.

The Ways to Promote Sarawak Regional Cuisines to its Outside World

The following suggestions perhaps could help to promote Sarawak regional cuisines effectively:

a. More Sarawakiens should be encouraged to pursue their future professional as chefs (As traditionally chef’s profession has never been highly regarded in its society) and acquire their work experience in western countries to foster its own celebrity chefs and master chefs. Due to Sarawakiens are raised up in such multiracialism melting pot society, this help to foster most Sarawakiens’ taste buds since young to eat multiracial cuisines, and they also grew up with some of the world best grading spices like black and white peppers and also wide varieties of tropical agricultural and seafood products, they should be able to achieve unusual feats in culinary world in exotic spices, herbs and food products application on dishes and sauces to create exciting new recipes and dishes, this will indirectly introduce Sarawakiens’ regional cuisines to the outside world and international culinary scenes.

b. Sarawakiens or Sarawakien chefs should record their own regional cuisines and resources into Wikipedia and international culinary directory to enable chefs from all over the world learned and got interested about its regional cuisines. Especially celebrity chef like Alain Ducasse (170) has already started to use Sarawak pepper to cook his exquisite food.

c. Sarawakiens or Sarawakien chefs should write more cook books, create YouTube cooking programs, compete in international chefs’ competitions and promote their regional cuisines through multimedia, internet and social media.

d. Sarawakien professionally trained chef should incorporate, adapt, develop and perfect their traditional cuisines’ cooking methods into western culinary expectation, explanation and standard, so that western chefs could understand these Sarawakien regional cuisines through western culinary terminology, applications, cooking methods and plating styles.

The End

References

1. Hyperlink for headhunters:

http://thedreamingboot.com/?page_id=766

2. Hyperlink for orangutan:

http://www.sarawakforestry.com/htm/snp-nr-semenggoh.html

3. Hyperlink for blowpipes:

http://www.theborneopost.com/2015/03/15/the-blowpipe-a-legacy-of-art-and-survival/

4. Hyperlink for hornbill Picture:

https://hornbillunleashed.wordpress.com/2015/10/13/striking-a-delicate-balance-in-the-use-of-land-in-sarawak/

5. Hyperlink for endemic creatures:

http://www.wikiwand.com/en/Sarawak

6. Hyperlink for most delicious fresh water fish:

http://www.mysinchew.com/node/36931

7. Hyperlink for empurau Fish Picture:

http://www.theborneopost.com/2011/10/27/rm6000-for-an-empurau/

8. Hyperlink for empurau fish would cost more than $250:

http://www.theborneopost.com/2011/10/27/rm6000-for-an-empurau/

9. Hyperlink for Sarawak headhunters:

https://en.wikipedia.org/wiki/Headhunting

10. Hyperlink for Skulls Picture:

https://s-media-cache-ak0.pinimg.com/736x/be/63/e8/be63e8eee9aa89929e4be095fabe2737.jpg

11. Hyperlink for Tuak:

http://www.theborneopost.com/2013/06/01/the-secret-behind-the-making-of-gawai-dayak-traditional-offering-tuak/

12. Hyperlink for monkey brains:

https://en.wikipedia.org/wiki/Monkey_brains

13. Hyperlink for Japanese occupation era:

https://en.wikipedia.org/wiki/Japanese_occupation_of_British_Borneo

14. Hyperlink for Northern Italians would criticize Southern Italians are lazy, then Southern Italians would criticize Northern Italians as not cultivated enough:

https://survivinginitaly.com/2014/07/30/northern-italians-versus-southern-italians-are-they-really-that-different/

15. Hyperlink for 124, 450 square kilometers resided with only 2.71 millions’ population:

https://www.statistics.gov.my/index.php?r=column/cone&menu_id=clJnWTlTbWFHdmUwbmtSTE1EQStFZz09

16. Hyperlink for sleep on top of trees:

http://home-at-sarawak.blogspot.co.nz/2010/10/this-is-reason-why-peoples-think-that.html

17. Hyperlink for West Malaysians:

https://forum.lowyat.net/topic/2014342/all

18. Hyperlink for foreigners:

http://www.trip-pub.com/forum-75654327/Have-Visa-for-Malaysia-Can-I-travel-to-Sarawak-Kuching.html

19. Hyperlink for Map of Borneo Island Picture:

http://www.e-borneo.com/travel/map.shtml:

20. Hyperlink for Map of Malaysia Picture:

https://globetrotting2013.wordpress.com/2013/05/14/kuching-sarawak/comment-page-1/

21. Hyperlink for Map of Sarawak Picture:

https://mandyandtheworld.wordpress.com/tag/sarawak/

22. Hyperlink for gold mining:

https://en.wikipedia.org/wiki/Bau,_Sarawak

23. Hyperlink for coal:

http://www.gsm.org.my/products/702001-101407-PDF.pdf

24. Hyperlink for natural gas:

https://en.wikipedia.org/wiki/Liquefied_natural_gas

25. Hyperlink for oil:

http://www.miriresortcity.com/grandoldlady

26. Hyperlink for aromatic woods:

http://voices.nationalgeographic.com/2014/04/17/the-penan-hunter-gatherers-of-sarawak/

27. Hyperlink for empurau and Ikan semah:

https://savemoney.my/foodie-finance/top-5-most-expensive-fish-in-malaysia/

28. Hyperlink for Mulu National Park regions:

https://www.adventurealternative.com/mulu-caves/

29. Hyperlink for jungles:

https://en.wikipedia.org/wiki/Jungle

30. Hyperlink for thirteen Malaysian states and three federal territories:

https://simple.wikipedia.org/wiki/States_of_Malaysia

31. Hyperlink for Niah Caves:

http://www.world-archaeology.com/features/niah-cave-sarawak-borneo.htm

32. Hyperlink for oldest evidence:

http://www.abc.net.au/science/articles/2012/08/21/3571657.htm

33. Hyperlink for Brooke:

https://en.wikipedia.org/wiki/White_Rajahs%20ruling%20era

34. Hyperlink for missionary schools:

http://www.theborneopost.com/2011/09/16/tribute-to-christian-pioneers-and-missions-schools/

35. Hyperlink for Churches and missionary schools:

http://www.freemalaysiatoday.com/category/nation/2016/04/26/swak-churches-want-ministry-for-non-muslims/

36. Hyperlink for most sought after schools:

http://www.ucanews.com/news/islamic-influence-creeping-into-malaysias-mission-schools/75176

37. Hyperlink for headhunting:

https://en.wikipedia.org/wiki/Dayak_people

38. Hyperlink for independence 18-point agreement:

https://en.wikipedia.org/wiki/Dayak_people

39. Hyperlink for revote such agreement:

http://www.theborneopost.com/2011/09/16/an-agreement-forged-and-forgotten/#ixzz47kTE5ZFt

40. Hyperlink for kopitiam:

http://moneytaitai.blogspot.co.nz/2009/09/dreaming-to-open-malaysians-cafe.html

41. Hyperlink for Malaysian budget airline:

https://en.wikipedia.org/wiki/AirAsia

42. Hyperlink for expansion of telecommunication infrastructure:

http://www.mpu.sarawak.gov.my/modules/web/pages.php?mod=news&sub=news_view&menu_id=&sub_id=&nid=352

43. Hyperlink for fusion cuisines:

https://en.wikipedia.org/wiki/Fusion_cuisine

44. Hyperlink of Picture that showed Sarawak cuisine in a cultural festival:

http://www.kuali.com/dining-out/traditional-sarawakian-cuisine-at-zende/

45. Hyperlink for Sarawakians’ cuisines:

http://browncookie.com/pages/book-information-the-sarawak-food-cookbook

46. Hyperlink for Kuala Lumpur:

https://en.wikipedia.org/wiki/Kuala_Lumpur

47. Hyperlink for Sarawak laksa:

https://en.wikipedia.org/wiki/Laksa

48. Hyperlink for Anthony Bourdain:

https://en.wikipedia.org/wiki/Anthony_Bourdain

49. Hyperlink for laksa stalls in Kopitiam could close at 11:

https://www.tripadvisor.co.nz/ShowUserReviews-g298309-d1156780-r281363155-Chong_Choon_Cafe-Kuching_Sarawak.html

50. Hyperlink for Anthony Bourdain:

ttp://www.thestar.com.my/news/nation/2015/05/29/anthony-bourdain-again-tastes-sarawak-laksa/

51. Hyperlink of Anthony Bourdain having Sarawak Laksa as breakfast Picture:

http://www.thestar.com.my/news/nation/2015/05/29/anthony-bourdain-again-tastes-sarawak-laksa/

52. Hyperlink for Sarawak laksa’s secret ingredients:

http://www.guaishushu1.com/hey-my-laksa-secret-recipe-was-stolen-an-in-depth-analysis-and-pictorial-procedural-description-of-the-famous-sarawak-laksa-part-i-2/

53. Hyperlink for ready made laksa paste:

http://sambalsatu.com/2010/11/laksa-sarawak-paste-set-to-go-global-2/

54. Hyperlink for brands:

https://kwgls.wordpress.com/2013/05/20/hey-my-laksa-secret-recipe-was-stolen-an-in-depth-analysis-and-pictorial-procedural-description-of-the-famous-sarawak-laksa-part-i-2/

55. Hyperlink for heartier, browner and with thicker:

http://ccwen08.blogspot.co.nz/2011/12/poh-lam-laksa-chang-choon-cafe-kuching.html

56. Hyperlink for thinner and whiter:

http://www.xiangcool.com/kuching-food-sarawak-laksa-at-golden-arch-%E9%87%91%E9%97%A8%E6%A5%BC-3rd-mile-kuching/

57. Hyperlink for Tom Yang:

https://en.wikipedia.org/wiki/Tom_yum

58. Hyperlink for secret ingredients:

http://3hungrytummies.blogspot.co.nz/2011/11/secret-of-sarawak-laksa-paste-revealed.html

59. Hyperlink for Sarawak laksa began to reveal:

https://kwgls.wordpress.com/2013/05/20/hey-my-laksa-recipe-is-missing-an-in-depth-analysis-and-pictorial-procedural-description-of-the-famous-sarawak-laksa-part-ii/

60. Hyperlink for youngsters:

https://stephylicious.wordpress.com/2013/04/25/sarawak-laksa-recipe/

61. Hyperlink for five flavors:

https://en.wikipedia.org/wiki/Taste

62. Hyperlink for belacan:

https://en.wikipedia.org/wiki/Shrimp_paste

63. Hyperlink for umami:

http://www.msginfo.com/about_taste_umami.asp

64. Hyperlink for calamansi limes:

http://rasamalaysia.com/calamansi-calamondin-kalamansi/

65. Hyperlink for laksa convenience paste:

http://www.ayambrand.com.sg/all-curry-paste/426-laksa-paste-185g.html

66. Hyperlink for Sarawak’s multiracial inhabitants:

https://en.wikipedia.org/wiki/Demographics_of_Sarawak

67. Hyperlink for Chinese:

http://www.sino-platonic.org/complete/spp236_china_borneo_santubong.pdf;%20http:/www.museum.sarawak.gov.my/index.php/en/about-the-museums/chinese-history-museum

68. Hyperlink for different Sarawak races Picture:

http://muluview.blogspot.co.nz/2010/12/common-challenge-to-build-new.html

69. Hyperlink for Fuzhou:

http://cj.my/post/10980/book-on-sibus-foochow-legacy-launched/

70. Hyperlink for Rajang River:

https://en.wikipedia.org/wiki/Rajang_River

71. Hyperlink for Iban long houses:

https://en.wikipedia.org/wiki/Longhouse

72. Hyperlink for Hockien:

https://foursquare.com/v/kuching-hockien-association-%E5%8F%A4%E6%99%8B%E7%A6%8F%E5%BB%BA%E5%85%AC%E4%BC%9A/4eeb30888231035d6bfd6ffa

73. Hyperlink for Hakka:

https://www.facebook.com/Sarawak-Hakka-Community-Association-377235765640191/?rf=268556036523441

74. Hyperlink for Kuching:

https://en.wikipedia.org/wiki/Kuching

75. Hyperlink for Miri:

https://en.wikipedia.org/wiki/Miri,_Malaysia

76. Hyperlink for ethnic Chinese-Sarawakien professionals:

https://www.facebook.com/Sarawak-British-Alumni-Association-120707734634623/info?tab=page_info

77. Hyperlink for kampua mee:

http://www.sharesinv.com/articles/2010/11/30/myths-on-mee-debunking-the-myths-on-sarawak%E2%80%99s-kampua-noodles/

78. Hyperlink for New Fuzhou:

https://en.wikipedia.org/wiki/Fuzhou_dialect

79. Hyperlink for Fuzhou Fuzhou Kampua Mee Picture:

http://sarawakianaii.blogspot.co.nz/2010/04/sibu-foochow-breakfast.html

80. Hyperlink for Sibu:

https://en.wikipedia.org/wiki/Sibu

81. Hyperlink for char siu:

https://en.wikipedia.org/wiki/Char_siu

82. Hyperlink for eight treasure herbal duck soup:

http://jamie-qh.blogspot.co.nz/2011/01/eight-treasures-soup.html

83. Hyperlink for Ang Chow:

http://www.goingwithmygut.com/going_with_my_gut/2010/03/grandmas-ang-chow-foochow-red-rice-wine.html

84. Hyperlink for red yeast rice wine sediment duck:

http://sarawakiana.blogspot.co.nz/2007/06/angchow-duck.html

85. Hyperlink for long life red wine chicken noodle soup :

https://kellysiewcooks.com/2013/04/18/ang-jiu-foochow-red-wine-chicken-soup-with-mee-sua/

86. Hyperlink for mee sua:

http://www.houseofannie.com/making-hand-pulled-mee-sua-in-sarikei/

87. Hyperlink for Fuzhou Chinese Eight treasure Herbal Duck Soup Picture:

http://sarikei-time-capsule.blogspot.co.nz/2006/12/food-sarikei-bak-cheng-herbal-soup.html

88. Hyperlink for Fuzhou Mee Sua:

http://www.houseofannie.com/making-hand-pulled-mee-sua-in-sarikei/

89. Hyperlink for Sarikei:

https://en.wikipedia.org/wiki/Sarikei

90. Hyperlink for black and white peppers:

https://parochialsarawakian.wordpress.com/2012/02/22/sarawaks-world-famous-peppercorns/

91. Hyperlink for endemic agriculture products:

http://www.fao.org/docrep/013/i1500e/malaysia.pdf

92. Hyperlink for Fuzhou Ang Chow Chicken Picture:

https://nz.pinterest.com/davidwong99/fuzhou-cuisine/

93. Hyperlink for Fuzhou Ang Chow Chicken:

http://www.pigpigscorner.com/2008/05/fuzhou-red-wine-chicken.html

94. Hyperlink for Fuzhou Red Wine Chicken Noodle Soup Picture:

https://kellysiewcooks.com/2013/04/18/ang-jiu-foochow-red-wine-chicken-soup-with-mee-sua/

95. Hyperlink for exquisite traditional food:

http://sarikei-time-capsule.blogspot.co.nz/2007/08/food-sarikei-hung-kiew-kee-restaurant.html

96. Hyperlink for snake meat:

http://sarawakianaii.blogspot.co.nz/2010/04/snake-meat-and-other-jungle-fare.html

97. Hyperlink for monitor lizard meat:

http://sarawakianaii.blogspot.co.nz/2010/02/night-of-monitor-lizard_3696.html

98. Hyperlink for dog meat:

http://sarawakianaii.blogspot.co.nz/2010/01/eating-dog-meat-and-drinking-wine.html

99. Hyperlink for Cantonese style BBQ Suckling Pig Picture:

http://sarawakianaii.blogspot.co.nz/2011/02/pre-chinese-new-year-feasting-suckling.html

100. Hyperlink for Cantonese skewered style Char Sao BBQ pork Picture:

http://www.houseofannie.com/sarikei-eats-breakfasts-second-breakfasts-and-dinners/

101. Hyperlink for Cantonese Dog Meat Dish Picture:

http://sarawakianaii.blogspot.co.nz/2010/01/eating-dog-meat-and-drinking-wine.html

102. Hyperlink for one of the 10 most popular food in Sarawak:

http://blog.sarawaktourism.com/2012/08/sarawak-top-10-iconic-food.html

103. Hyperlink for Kolo Mee Picture:

http://www.vkeong.com/kolo-mee-sin-lian-shin-kuching/

104. Hyperlink for Lei Cha:

https://en.wikipedia.org/wiki/Hakka_cuisine

105. Hyperlink for other Chinese Sarawakiens:

http://moneytaitai.blogspot.co.nz/2012/01/foo-chow-also-like-rey-chai-tell-you.html

106. Hyperlink for Hakka’s Ley Cha Picture:

http://www.opensnap.com/en/sarawak/p-huo-min-cafe-kuching-chinese-lei-cha-p201939585

107. Hyperlink for Ley Cha:

http://www.malaysiavegetarianfood.com/2013/09/15/lei-cha-cookinganother-truly-hakka-experiencepart-2/

108. Hyperlink for good for detoxification of body :

http://www.vivawoman.net/2011/06/thunder-tea-rice-great-for-slimming-beauty/

109. Hyperlink for Kacangma or motherwort chicken Picture:

http://foodquest-malaysia.blogspot.co.nz/2010/02/sarawak-laksa-kacangma.html

110. Hyperlink for Hockien cuisines in Sarawak:

http://www.newsarawaktribune.com/news/52416/Rediscover-Sarawaks-forgotten-Hokkien-dishes/

111. Hyperlink for Bak Kut Teh:

https://en.wikipedia.org/wiki/Bak_kut_teh

112. Hyperlink for Hockien Bak Kueh Teh Picture:

http://foreignfeasts.com/kuching-sarawak-malaysia/

113. Hyperlink for you cha kueh:

http://www.sarawakian.net/2007/02/11/sze-hua-bak-kut-teh/

114. Hyperlink for Cornwall Park District School Fair:

http://www.cornwallpark.school.nz/index.php?mid=0,cornwall_pub:11184&type=rep

115. Hyperlink of Nasi Lemak Picture:

http://www.theborneopost.com/2014/02/16/whats-for-breakfast-in-sibu/pix100004320/

116. Hyperlink for sambal belacan:

http://rasamalaysia.com/sambal-belacan/

117. Hyperlink for Sarawak style Beef Rendang Picture:

http://www.huntersfood.com/2012/09/daging-masak-hitam-ala-sarawak_24.html

118. Hyperlink for Satay Picture:

http://mirifoodsharing.blogspot.co.nz/2016/02/miri-madli-satay-and-food-corner-food.html

119. Hyperlink for satay sauce:

http://www.soshiok.com/recipe/satay-sauce

120. Hyperlink for ketupat:

https://en.wikipedia.org/wiki/Ketupat

121. Hyperlink for use their right hand to eat:

http://www.ediplomat.com/np/cultural_etiquette/ce_my.htm

122. Hyperlink for Indian food restaurants:

https://www.tripadvisor.co.nz/Restaurants-g298308-c24-Sarawak.html

123. Hyperlink of Indian Curry Picture:

http://niyasworld.blogspot.co.nz/2015/09/delicious-south-indian-north-indian.html

124. Hyperlink for Indian restaurants:

http://niyasworld.blogspot.co.nz/2015/09/delicious-south-indian-north-indian.html

125. Hyperlink for Mamak stall:

https://en.wikipedia.org/wiki/Mamak_stall

126. Hyperlink for roti canai:

https://en.wikipedia.org/wiki/Roti_canai

127. Hyperlink for Roti Canai Picture:

http://niyasworld.blogspot.co.nz/2015/09/delicious-south-indian-north-indian.html

128. Hyperlink for mutton Briyani rice Picture:

https://www.facebook.com/photo.php?fbid=1068740663140250&set=gm.906264949437806&type=3&theater

129. Hyperlink for Indian tandoori oven picture:

http://sarawakianaii.blogspot.co.nz/2011/10/tandoor-oven-along-five-foot-way.html

130. Hyperlink for Indian flat skillet picture:

http://aiskacangmerah.com/top-5-indian-foods-to-eat-in-malaysia/

131. Hyperlink for Ayam Pansuh cooking method Picture:

https://btck123.wordpress.com/hari-gawai/food-2/

132. Hyperlink for Ayam Pansuh:

https://en.wikipedia.org/wiki/Ayam_pansuh

133. Hyperlink for daun salam:

https://en.wikipedia.org/wiki/Bay_leaf

134. Hyperlink for Ayam Pansuh dish Picture:

http://www.huntersfood.com/2009/06/resepi-pansoh-pansuh.html

135. Hyperlink for Kasam Jani Picture:

https://www.facebook.com/the.Dyak/photos/a.304597502883665.86471.276289059047843/787204731289604/?type=3&theater

136. Hyperlink for Manok Gulai Upa Kelapa Picture:

https://www.facebook.com/the.Dyak/photos/a.304597502883665.86471.276289059047843/807364265940317/?type=3&theater

137. Hyperlink for Petai Gulai Enchala Picture:

https://www.facebook.com/the.Dyak/photos/a.304597502883665.86471.276289059047843/787202567956487/?type=3&theater

138. Hyperlink for Petai:

https://en.wikipedia.org/wiki/Parkia_speciosa

139. Hyperlink for torch ginger flower:

https://en.wikipedia.org/wiki/Etlingera_elatior

140. Hyperlink for Pusu Empikau or tempoyak Picture:

https://www.facebook.com/the.Dyak/photos/a.304597502883665.86471.276289059047843/787200311290046/?type=3&theater

141. Hyperlink for Paku Kubok Gulai Kechala Picture:

https://www.facebook.com/the.Dyak/photos/a.304597502883665.86471.276289059047843/787199891290088/?type=3&theater

142. Hyperlink for Paku Kubok:

http://www.huntersfood.com/2013/11/pucuk-paku-kubok-uban.html

143. Hyperlink for belacan:

http://www.seriouseats.com/2010/03/an-intro-to-malaysian-food-the-ingredients-sambal-shrimp-paste-soybeans-soy-sauce-tamarind-palm-sugar.html

144. Hyperlink of Melanau Umai Dish Picture:

http://aiskacangmerah.com/13-insanely-delicious-foods-shouldnt-miss-kuching/

145. Hyperlink for Umai:

http://www.huntersfood.com/2011/06/umai-sarawak.html

146. Hyperlink for shifting cultivation:

https://en.wikipedia.org/wiki/Shifting_cultivation

147. Hyperlink for pua kumbu:

https://en.wikipedia.org/wiki/Pua_Kumbu

148. Hyperlink of Sarawak Layered Cake Picture:

https://en.wikipedia.org/wiki/Sarawak_layer_cake

149. Hyperlink for Sarawak Layered Cake:

https://nz.pinterest.com/pin/304626362264928486/

150. Hyperlink for use less egg yolks:

http://wendyinkk.blogspot.co.nz/2008/12/horlicks-layer-cake.html

151. Hyperlink of Assorted Sarawak Layered Cake Picture:

http://www.houseofannie.com/making-sarawak-layer-cake/

152. Hyperlink for German:

http://members.virtualtourist.com/m/p/m/20313a/

153. Hyperlink for Belgium:

https://www.tripadvisor.co.nz/Restaurant_Review-g303998-d7607058-

154. Hyperlink for Italian:

https://www.facebook.com/pages/Toms/178195622316475

155. Hyperlink for mixture of different western cuisines:

https://www.tripadvisor.co.nz/Restaurant_Review-g298309-d7162248-Reviews-Zinc_Restaurant_and_Bar-Kuching_Sarawak.html

156. Hyperlink for Korean:

https://www.facebook.com/pages/Kimchee-Korean-Bbq/1671964029747953

157. Hyperlink for Vietnamese:

https://www.tripadvisor.co.nz/Restaurant_Review-g298309-d6833848-Reviews-Saigon_Fusion_Vietnamese_Cuisine_Restaurant-Kuching_Sarawak.html

158. Hyperlink for Japanese:

https://www.tripadvisor.co.nz/Restaurants-g298309-c27-Kuching_Sarawak.html

159. Hyperlink for Thai:

https://www.tripadvisor.co.nz/Restaurants-g298308-c39-Sarawak.html

160. Hyperlink for Chinese mainland:

https://foursquare.com/v/%E7%BA%A2%E7%BF%BB%E5%A4%A9%E8%8F%9C%E9%A6%86/4dca0d097d8bc0c0b8756765

161. Hyperlink for Filipinos:

https://foursquare.com/v/pinoy-fiesta-ihawihaw-grill--restaurant/4c8e01edad70a1434199850f

162. Hyperlink for Indonesian:

https://www.tripadvisor.co.nz/ShowUserReviews-g298309-d3535286-r316840421-Riung_Kuring-Kuching_Sarawak.html

163. Hyperlink for Middle Eastern:

https://www.tripadvisor.co.nz/Restaurants-g298309-c30-Kuching_Sarawak.html

164. Hyperlink for international cuisines:

https://nz.hotels.com/ho118510/hilton-kuching-kuching-malaysia/

165. Hyperlink for Wood Fired Pizza Oven Picture I & II:

https://www.facebook.com/osomewoodfiredpizza/?fref=photo&ref=stream

166. Hyperlink for Filipinos Crispy Pata Picture:

https://foursquare.com/v/pinoy-fiesta-ihawihaw-grill--

restaurant/4c8e01edad70a1434199850f?openPhotoId=558aabe1498e9e187796c721

167. Hyperlink for Filipinos restaurant:

http://jseattravelplay.blogspot.co.nz/2012/09/authentic-filipino-cuisine-pinoy-

fiesta.html

168. Hyperlink for Middle Eastern Kebabs Picture:

http://members.virtualtourist.com/m/p/m/202972/

169. Hyperlink for high flyers Sarawakiens:

http://www.companydirectorcheck.com/chien-yaw-wong-2

170. Hyperlink for Alain Ducasse:

https://parochialsarawakian.wordpress.com/2012/02/22/sarawaks-world-famous-

peppercorns/

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Tuesday 8 August 2017

REGIONAL CUISINES OF ONCE A LAND OF HEADHUNTERS

REGIONAL CUISINES OF ONCE A LAND OF HEADHUNTERS

Table of Contents

Part Three: The Traditional Cuisine from the Ethnic and Indigenous Groups

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