Sarawak is one of two states that lies on Borneo island.If we look at history and how people lived then, they had to make do with what was available especially when times are tough. The cuisines reflect those times.

This dish has a similarity to the Peninsular Malaysia version of cooking Asam Pedas, but with a difference  sourish taste which produced by the Terung Dayak or Terung Asam, minus the fresh herbs such as daun kesum or daun kantan.

KEK LAPIS SARAWAK

Among Sarawak’s delights include delicious desserts are kek lapis – a local layer cake. Almost always very colourful and coming in various flavours, this sweet treat uses up to 30 eggs for one loaf! 

  

DAUN SABONG

This leafy plant is called daun Sabong (Iban), daun Dodah (Bidayuh) or daun Melinjo with scientific name Gnetum gnemon. This wild plant can normally be found at a secondary jungle in Sabah and Sarawak. 

It can become a nice vegetable dish especially cook stir-fried with shrimp paste. The leaf is slightly slimy in texture when cooked, with subtle and unique flavor. 

 

PAKU KUBOK 

Until recent years, with the exception of the Ibans, not many knows that this wild sword fern are edible and organic vegetable and equally delightful as pucuk paku, or miding, although slightly bitter uncooked. 

A simple cooking for this sword fern shall be stir-frying with belacan (shrimp paste). Sliced torch ginger can be added to add additional flavor to this dish. This vegetable are great as it is not easily overcooked, and it is crunchy too.