Malaysia My Destination : Info about Tourist Attraction and Destination Guide
 
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Kuala Lumpur : Malaysia Capital - Tourist Attraction and Destination Guide
Putrajaya : Federal Territory - Malaysia
Selangor : Central Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
 
Terengganu : East Coast Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
Kelantan : East Coast Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
Pahang : East Coast Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
 
Johor / Johore : Southern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
Malacca / Melaka : Southern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
Negeri Sembilan / The Nine State : Southern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
 
Kedah (Langkawi) : Northern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
Penang / Pulau Pinang : Northern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
Perak : Northern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
Perlis : Northern Region Of Peninsular Malaysia - Tourist Attraction and Destination Guide
 
Sabah : East Malaysia / Malaysian Borneo - Tourist Attraction and Destination Guide
Labuan (Federal Territory) : East Malaysia / Malaysian Borneo - Tourist Attraction and Destination Guide
Sarawak : East Malaysia / Malaysian Borneo - Tourist Attraction and Destination Guide
 
 
 
 
LOCAL CUISINE / DELICACY

| Overview | Tropical Fruits | Vegetarian Delights | Malay Delicacy | Chinese Delicacy |

| Indian Delicacy | Nyonya Delicacy | Portuguese Delicacy | Ethnic Delicacy (Sabah & Sarawak) |

 
 

SABAH

Sabah and Sarawak are splendid destinations to enjoy majestic natural attractions, unique cultures as well as rare flora and fauna. With a population that is diverse and colourful, the various ethnic communities of Sabah and Sarawak bring to the table an endless buffet of exotic culinary delights.

 

Located on the northeastern tip of Borneo, Sabah is home to more than 30 ethnic communities speaking 80 different dialects. Visitors to Sabah can also enjoy an intriguing spectrum of culture, customs and cuisine.   The largest ethnic group here is Kadazandusun. Every year, Tadau Kaamatan or the harvest festival is celebrated throughout Sabah on a grand scale. It is a delightful showcase of local music, food, costumes and cultures. Sabah offers a variety of culinary delights that will tempt the taste buds of adventurous visitors.   Delicacies include a sticky sago paste called nantung or ambuyat and kelupis made of glutinous rice. Besides rice, sago is also a staple food for the Kadazandusun people and no part of the sago tree is spared, even the fat, wriggly, protein-rich grubs living in them. The sago grubs are called butod or siat, and are considered a highly-prized delicacy amongst the natives.

 

The Monosopiad Cultural Village, located just 13km from Kota Kinabalu provides visitors with a glimpse of the history, traditions and culture of the Kadazandusun people. Cooking demonstrations are also held here, giving visitors an opportunity to savour exotic dishes and learn about indigenous specialties. Places such as the Heritage Village and Sabah State Museum exhibit replicas of traditional houses found throughout Sabah, complete with their kitchenware and herb gardens.   Don?t miss a trip to the Rungus Longhouse where visitors will be introduced to the lifestyle and interesting cuisine of the Rungus people.

 

Wild fruits and ferns from the jungle play an important role in the local fare. The wild mango found abundant in Sabah is called bambangan and it is the essential souring ingredient in hinava, a local raw fish salad.   Other must-try items include the unique red-fleshed durian, which is said to be found only in Sabah, as well as Sabah Veggie. Most of these fresh produce can be found in a tamu or open-air market. Other local favourites include amplang or fish crackers, kuih cincin, a local ring-like biscuit with palm sugar filling, as well as the aromatic local coffee, Tenom Coffee.

 
  Mee Tuaran

Mee Tuaran is a popular hawker dish in Sabah. What?s special about this dish is that its noodles are made from egg yolk and flour which, when fried, produces a certain aroma and texture.   This simple noodle meal is usually topped with a hearty garnishing of roasted pork or chicken and local greens such as sawi (mustard green).

 
  Hinava

Similar to the Chinese yee sang, hinava is a specialty of the Kadazandusun community in Sabah.   It is made of slivers of mackerel (tenggiri), chillies, shredded ginger and slices of shallots, sprinkled with lime juice and a special ingredient - grated seeds of wild mango that is indigenous to Sabah - called bambangan.   It is the citric acid from the lime that actually helps to ?cook? the fish.

 
  Ambuyat

Ambuyat, sometimes also called nantung, is a thick gluey porridge made of sago, tapioca or rice.   The sticky mass is rolled or twirled around a chopstick, and dipped in a tasty sauce.   It is a favourite among the Kadazan and Murut people of Sabah and the Bisaya of Sarawak.

 
  Kelupis

Kelupis is a delicious traditional dish of the Kedayan community in Sabah. It is made of glutinous rice, wrapped in fragrant leaves called daun nyirik and cooked in coconut milk. Said to taste like lemang, kelupis goes well with rendang and curry.

 
 

SARAWAK

The largest state in Malaysia, Sarawak is an excellent destination to enjoy nature, adventure and culture. Sarawak is endowed with a vast expanse of tropical rainforest within which abides an abundant and unique ecosystem. Visitors who are keen to explore the culinary delights will find an assortment of irresistible dishes, offering delightful surprises and unique tastes.

 

Tuck into a steaming bowl of noodle dishes such as laksa Sarawak, mee sua and mee kolok at the city restaurants. Beyond the bustling cities, a range of exotic dishes that are not commonly found in restaurants whet the appetite. Take your pick from bamboo clams called ambal, manok pansoh (chicken cooked in bamboo) or umai (a raw fish salad).   For a taste of special homemade entr?s, a homestay programme is strongly recommended. A specialty in Sarawak is the fragrant highland rice called beras Bario. It has long been regarded as one of the finest in the world. The rice is so special and expensive that it is only eaten by the long house chief during special occasions.

 

Another specialty is tuak, a rice wine that is popular during the Gawai Dayak Harvest Festival. Sarawak is famous for tabaloi, a sweet biscuit made of desiccated coconut, sago and sugar. It can be found at almost any shop or bazaar. Visitors should not miss an opportunity to try the famous Sarawak layer cake or kek lapis. It is regarded as edible works of art for its colourful, intricate pattern and the patience required to make it.   Although expensive, (a cake can easily fetch up to RM150.00 depending on the layers and design) they are a common feature in a Malay household during Hari Raya Aidilfitri. Bubur pedas, a spicy porridge and Midin, a local fern, are among other local favourites.

 
  Laksa Sarawak

Sarawak?s signature dish, laksa Sarawak, is a very popular fare and is easily available in most eateries. It is unlike any laksa or noodle dish found anywhere else in Malaysia. Its thick gravy is not made of fish or prawns, but offers an interesting combination of coconut milk, candlenut, chilli, garlic, tamarind, belacan and ground coriander. The tasty gravy is generously poured over a bowl of beehoon (rice vermicelli) and topped with prawns, shredded chicken, sliced omelette, bean sprouts, and chopped Chinese celery. It is usually served with roasted chilli sambal. This dish is affordably priced, but definitely rich in flavour.

 
  Manok Pansoh

The Ibanese manok pansoh or bamboo chicken is a dish made from pieces of chicken stuffed into a hallowed bamboo together with other ingredients such as mushrooms, lemongrass and tapioca leaves.   It is cooked with rice wine (optional) over an open fire.   This healthy and natural way of cooking helps to retain all the flavours and natural goodness of the meat, while infusing the gravy with the delicate aroma of lemongrass and bamboo.

 
  Mee Kolok

Most of the noodle dishes in Sarawak such as laksa and mee kolok were first introduced by the Chinese.   Resembling the popular dry wantan noodle, mee kolok features blanched dry egg noodles which look like ramen.   It is tossed in lard and light soy sauce and topped with shredded meat, par ticularly pork, or chicken for a halal fare.   It can be savoured at any time of the day.

 
  Umai

Umai is a traditional Melanau dish. This tangy, savoury salad consists of raw fish, finely sliced onions and chilli, sprinkled with black pepper, salt and lime or tamarind juice.   It is usually eaten with sago pearls or toasted sago. Traditionally, the Melanau fishermen of Sarawak take umai out to sea as their lunch.   But nowadays, one can easily find this dish in local restaurants or hotels in Sarawak.

 
 
 

| Overview | Tropical Fruits | Vegetarian Delights | Malay Delicacy | Chinese Delicacy |

| Indian Delicacy | Nyonya Delicacy | Portuguese Delicacy | Ethnic Delicacy (Sabah & Sarawak) |

LOCAL CUISINE / DELICACY