Posts Tagged ‘sarawak’
“Nasik Aruk (originated from Sarawak). Nasik Aruk is a traditional Sarawakian Malay fried rice. Unlike Nasi Goreng, Nasi Aruk does not use any oil to fry the rice. The ingredients are garlic, onion and anchovies, fried to perfection
On 30-May 2013,
White rice served with:
| 1. | Sarawak Laksa Chicken | 砂朥越辣沙酱鸡 |
| 2. | Pak Choi with Oyster Sauce | 耗油上海青 |
| 3. | Three mushrooms chicken soup | 三菇鸡汤 |
| 4. | Seaweed chickens | 海带鸡片 |
Today, I have tried to use the home cooked Sarawak laksa
On 25-May 2013
Usually, for Saturday and Sunday, if we dine at home, it will be something simpler as both my wife and me are rather lazy to cook. So today, we have noodles, noodles, noodles. We have 3 types
On 24-May-2013
Fried Yellow Noodles with Bean Sprouts (豆芽炒面）
This is a rather unusual type of fried noodles that is extremely economical and nice. It is yellow noodles fried with garlics, bean sprouts and sweet, thick black soya sauce. It
PART III COOKING THE SARAWAK LAKSA
Part I and Part II are rather “theoretical” and this post will show you the practical steps to prepare the Sarawak laksa.
To make a delicious bowl of Sarawak Laksa, besides having some good
INTRODUCTION
Like any other Sarawakians, I am proud of our own version of laksa, Sarawak Laksa. It will not do Sarawak Laksa any justice if I did not do a detail post on Sarawak Laksa. In fact, Sarawak laksa
Popiah (Pe̍h-ōe-jī: pȯh-piáⁿ) is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, Malaysia and Burma/Myanmar, where it is called kawpyan. Popiah is often eaten in the Fujian province of
