Tuak is a rice wine and is a specialty drink of longhouses, served to guests.
Tomato Kueh Teow (Watanho) is another Sarawakian twist to a South East Asian favorite. Just like its cantonese fried version, the tomato Kueh Teow differs in one aspect - tomato sauce.
Steamed or roasted, chicken rice is everyone's favorite lunch meal - always fulfilling and always appetizing.
Satay, a very popular dish consists of chunks of marinated chicken or beef on bamboo or coconut lead spine skewers grilled over charcoal.
"Kolok Mee" or 'kolo mee' is a popular dish of dried light yellow egg noodle served with barbequed 'char siew' (pork) or chicken .
Sarawak Laksa is essentially vermicelli rice noodles (bee hoon), cooked in a shrimp-based broth that is made to thicken with coconut milk.
Sarawak Pepper is a popular ingredient in sauces, seasonings and condiments. Sarawak pepper is native to Borneo.
Nasi Lalapan comes in various forms, from Nasi Lalapan bawal, Nasi Lalapan empel (beef) to Nasi Lalapan lele (catfish), to Nasi Lalapan ayam.