Sarawak Laksa vs Curry Laksa

November 1, 2013 by  
Filed under Best Kuching Eateries

There are various types of laksa here in Malaysia and they are mostly different depending from which state they are made from. By the name, Sarawak laksa comes from the state of Sarawak whereas the Curry Laksa is more common in Kuala Lumpur.  If you are from Singapore and you have never tasted Sarawak Laksa before, the moment you taste Sarawak Laksa, you would say that it tastes similar to Curry Laksa to the chagrin of your Sarawakian friends who up hold this dish like a patriotic Sarawakian. So we decided to list here below the differences between both laksas that originated from different states.

Sarawak Laksa

Sarawak Laksa

Curry Laksa

Curry Laksa

Difference between Sarawak Laksa and Curry Laksa

Sarawak Laksa


Curry Laksa



Kuala Lumpur

· Shredded chicken

· Shredded omelet

· Prawns

· Bean sprouts


· Fishball

· Tofu puffs

· Shrimps

· Bean sprouts

Curry like soup but no curry is used

Gravy/ Soup

Curry soup

Chicken and Prawn Stock with coconut milk

Gravy/Soup type

Curry with coconut milk


Noodles used

Yellow mee

Fresh coriander

Extra garnish

Fresh coriander




Not so spicy



Suitable for those who can and cannot eat spicy food


For those who loves spicy food

In conclusion, having listed out above the differences between Sarawak Laksa and Curry Laksa, we leave it to you to decide which is your favourite laksa dish. As for my Singaporean friends, I hope they will come back to Sarawak again for this irresistable dish called Sarawak Laksa.

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Best Sarawak Tribal Food at Absolute Tribal Restaurant Kuching

March 19, 2012 by  
Filed under Best Kuching Eateries

Bitter Gourd with Prawn

Bitter Gourd with Prawn

Are you planning to have lunch with your colleagues at some fancy restaurant without putting out too much dough? Well there is such a place, located on the Upper Ground Floor of Hills Shopping Mall. The restaurant offers local and Thai fusion cuisines; one of the best Kuching has to offer while not leaving a tear to your wallet. With RM15, you get to experience 5-star buffet-lunch here.
The restaurant offers a wide range of food for their buffet lunch. First on the menu to try out is the Thai Mungbean Salad, which is a mix of mung beans, onions and fresh shrimp that is sure to whet your appetite with its combination of sweet and sour flavour.

Second in line is the White Tom Yam Chicken, with fresh bite sized chicken with nice hot tom yam, using fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers that is sour and spicy, will surely keep your appetite going.
Thai Pineapple Fried Rice

Thai Pineapple Fried Rice

If you like veges, there is also stir fried vege with prawn. Green broccoli, carrots fried together with medium sized prawns will be a rare treat. Tagging along is the fried nam bean curd, which taste delightful along its thick and tasty gravy.

Next is the native inspired Pansoh Chicken, cooked in bamboo to impart the distinct, delicate flavor to the chicken and is best served with rice. If you love fish, Fish Fillet Thai Soya Sauce would be a real treat, a simple recipe of fresh fish fillet cooked in Thai soya sauce that will give you delicious yet elegant feel.

To go along with the main dishes are the Tribal Style Fried Rice and Thai Fried Kueh Teow to go along with the main dishes.

Last but not least are the deserts, mainly consist of sago dessert, wide range of assorted fruits and Lemon Mint Drink. The buffet lunch is available from12 to 2.30pm.
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Annah Rais Hot Spring in Sarawak Kept Secret for 250 Years

October 25, 2011 by  
Filed under Road Less Travelled

THERAPEUTIC: Dip in hot (pool) and cold water (river) in turn.

KUCHING: A hot spring kept secret for 250 years by early settlers in Annah Rais longhouse is open to the public.

The early settlers regarded it as a holy place to seek blessings and cures for sickness.

Annah Rais Hot Spring is a natural feature caused by underground water being heated by geothermal forces and brought to the surface, where it empties its hot water into Sungai Semadang, more commonly known as Sungai Sarawak Kiri.

Both hot spring and cool river can be enjoyed at an entrance fee of RM5 per head.

I turned up at this site one bright Sunday afternoon around 3pm.

While I was descending the steps, a scenic river with lush bamboo groves growing on both banks came into view.

Small fishes swam in the pristine clear water, and tiny bubbles of gas were intermittently released from the pebbly riverbed.

Two pools – one bigger than the other – are located on the other side of the river. The poolside is fashioned from cement made to look like granite slabs.

The pools collecting hot water diffusing from underground were constructed on Jan 12 this year, according to the inscription on one of them.

Visitors were seen sitting around the bigger pool, dangling their legs in Nature’s hot tub.

They were mostly locals though a few foreign tourists from Kampung Annah Rais homestay had found their way here.

The proximity of the hot spring to the river allows visitors to gravitate between soaking in hot and cold water.

Alternate dunking in hot and cold water is believed to dilate and constrict blood vessels in turn, stimulating an otherwise sluggish circulation.

For instance, a swollen injured ankle alternately dipped in bearably hot and icy cold water, as per doctor’s recommendation, has been known to be efficacious in reducing the swelling if all else has failed.

Since ancient times, soaking in a hot mineral spring has been a form of hydrotherapy to treat disease, injuries and improve health.

Doctors acknowledge the therapeutic benefits of moist heat. Soaking in hot water can speed up healing and relieve pain caused by some types of arthritis and short-term injuries.

A warm soak relaxes muscles, soothing the body and reduces stress. It’s good for arthritis, psoriasis and insomnia.

A regular visitor at Annah Rais hot spring said the hot water had softened the hardened fat located below the back of his neck.

A woman claimed it was effective in relieving her muscle spasms and a young man said it helped him de-stress.

According to health experts, pregnant women and people with diabetes, high blood pressure or cardiovascular disease should not soak in hot water in case it provokes health problems for them. And to avoid infection by protozoa that inhabit some hot springs, avoid being submerged so the water does not go up the nose.

Temperatures can be as high as 70C in hot springs and some may reach boiling point. Immersion in extremely hot water can prove fatal very quickly. Therefore, a little dilution with cooler surface water may be needed.

The water in the Annah Rais hot tub felt too hot that day so the channels were cleared of debris by one of the visitors while another poured cold water from the river into the bigger pool to bring down its temperature. This enabled all of us to soak in the still steaming water.

To cool off, we sat on the pebbly riverbed, and felt the warm sand heated by the hot spring below. We could feel tiny jets of hot water moving upwards  before having their heat dispersed by cold currents in the river.

A few outdoor showers and changing rooms complete the basic facilities at the site.

To get there, drive from the 10th Mile Old Penrissen Road – also known as Jalan Puncak Borneo – to Annah Rais longhouse where you cross a Bailey bridge, then a one-km stretch of gravel road before coming to another Bailey bridge.

Cross it and look out on the right for a wooden building with a signboard saying, ‘Welcome to Annah Rais Hot Spring’.

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Sarawak Laksa, Most Popular Food in Kuching City

April 9, 2009 by  
Filed under Best Kuching Eateries

If you love hot and spicy food, then on your next trip to Sarawak, especially to the capital city of Kuching, you must not miss the famous Sarawak Laksa. what food is it actually?

Famous Sarawak Laksa

Famous Sarawak Laksa

Well, it is actually rice vermicelli mixed with prawn or shrimp paste, topped with fried eggs that are cut into thin slices, blanched bean sprouts, steamed soft chicken slices and juicy tender prawns. Once all the ingredients are mixed together with thick Laksa gravy poured over it and ready to be served, you may want to squeeze a little lime over it and garnished with coriander leaves. You may also want to add in some “belachan” (spicy shrimp paste) before you consume it.

Belachan is a popular ingredient in South East Asia. It is commonly used in South East Asia and Southern Chinese cuisines as a shrimp paste or shrimp sauce. In Indonesia, belachan is known as terasi, ngapi in Burma, kapi in Thailand and mam tom in Vietnam.

A bowl of Sarawak laksa depending on whether it is a large bowl or a small bowl costs around rm4 to rm6 . (rm3.6=usd1). This Laksa is so delicious that after eating it, it may even send you licking the bowl too. You may even order a second bowl thereafter. This dish will definitely warms up your stomach for the whole day.

When you are in Kuching, you can easily find Laksa being sold in many coffee shops. However, the well known coffee shops that sent people waiting and queuing up for hours are the coffee shops at Tabuan Laru, another stall at Bormill third mile and in the city centre located beside Grand Continental hotel. My favourite Sarawak Laksa stall is at Foody Goody coffee shop at Tabuan Laru vicinity. I would patiently wait for at least half an hour on Sundays as there were just too many customers waiting for their bowl of Laksa.

The Sarawak Laksa is available only on mornings as they would be sold out by lunch time. The best and most delicious Sarawak Laksa in the whole region of Sarawak is still in Kuching city.

You should go check it out if you are in Kuching for work, business or leisure.

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Popular Local Delights

April 8, 2009 by  
Filed under Best Kuching Eateries



Some of the best varieties of local cuisine can be found in Kuching. . On your visit to Kuching if you did not try the Sarawak Laksa, you would have lost an opportunity to have some authentic Kuching dish. It is prepared of rice vermicelli and mixed with prawn paste, topped with fried eggs cut into thin slices, bean sprouts, soft chicken slices and juicy prawns.

You will do a great disservice to yourself if you leave Sarawak without tasting the Kolok Mee. Prepared of dried yellow egg noodle with barbequed slices of pork and minced meat, it is mixed with vinegar and meat sauce to give it a salty taste. Moreover it is topped with chicken slices or prawns depending on your choice. This dish is available for breakfast, lunch or dinner as it is a very common dish in Kuching. So simple to prepare and so delicious that you will not want to miss this one.

Next, you are bound to see people savouring Mee Sua Chicken with red wine. This foochow dish originated from Sibu. That’s because it does not let your stomach grumble for a long time. The dish is prepared by wine residue that has already been fermented and then mixed with chicken pieces and ginger stewed to blanced thread-thin rice noodles.

Another popular dish among the Iban people is the Manok Pansoh, a well known Iban dish. Pieces of chicken, mushrooms, tapioca leaves and lemongrass are stuffed into bamboo and then heated over open fire. It is a natural way of preparing chicken which becomes surprisingly tender and the bamboo seals in the natural flavor. Moreover the gravy produced gives a sweet scent of bamboo and lemongrass.

Umai is a traditional delicacy prepared out of raw fish and consumed in the form of salad. Several different types of raw fishes are used for preparing Umai. Umai preparation can be of two types- one where you can have plain sliced fish with spicy chili sauce and the other where small pieces of raw fish are mixed with lime juice, sliced onions, chilies, sugar and salt. This dish is common among Melanau fishermen who tend to eat it in their boat.

There is also another dish called bilin, milin or midin. This dish can only be found in Sarawak. You can eat it stir fried with shrimp paste or with anchovices, wine or garlic.

A locally produced biscuits made of desiccated coconut, sugar and sago is the Tabaloi. There are various flavors of this biscuit which includes vanilla and cocoa. You can buy it in most supermarkets or at departure hall at the airport.

Also try out the bamboo clam dish, a unique Sarawakian dish. It looks like worm hidden in a bamboo shell. It is cooked in curries, black pepper or steamed in Chinese wine.

Another popular dish among the local folks is the salted Terubok fish.
People here are dam crazy about salted Terubok Fish and its craze cannot be compared to any other preparation. Lot of visitors takes these salted fishes for their family and friends to various places of the world. The dish is prepared by roasting Terubok, a kind of fish very popular among the local population and having it with salt.

If you are a buff of Chinese food you must try out the yummy Kueh Chap which means mixed cake. It is prepared out of rice flour and mixed with pork parts. It is cut into rectangular or square parts and is served with herbal soup. Another local favorite is the Tomato Kuey Teow only found in Sarawak. Rice noodles called Kuey Teow here are fried and tomato sauce is mixed with it so as to give the gravy the flavor of tomato. It is served with sliced charsiu, vegetables or prawns.

Belacan Bee Hoon is another popular dish but not as easily found as compared to Sarawak Laksa or Kolok Mee. It is prepared out of Bee Hoon and served with cucumber, cuttlefish and belacan sauce. If you want to taste authentic dish of Sibu try out the Sibu’s king prawn noodles prepared out of noodles, Asam tom yam soup and prawns. The asam tom yam soup is prepared of lemon grass, fish sauce, chili peppers and tamarind.

On your visit you may hear about Mee Jawa, and you may wonder what it is all about. It is an Indonesian dish prepared out of sambal cuttlefish, vegetables, eggs, tofu and crackers.

If you wish to have some barbecue or grilled chicken, pork, beef, mutton, fish or goat why not try out the Satay, popular during celebrations or events.

Kacang Ma, popular among the Chinese population in Kuching is a chicken preparation fried in sesame oil mixed with ginger juice and rice wine.

Other local favorite delicacies include Kuching Orh Chien cooked with pizza and crispy ommelet with toppings of oyster with coriander leaves and served with soy sauce. Roasted Sago Worms made in a spit which tastes like meat or bacon and are cooked along with sago flour is another preferred dish especially among the western tourists. Moreover, you should not miss out the Bubur Pedas, a favorite local meat dish prepared of the paste of bambu burbur, meat/prawns, baby corn, long bean, bean thread vermicelli, coconut milk and bamboo shoot.

Additionally, you can also try out a traditional dessert prepared from shaved ice, palm sugar, food colors, starch noodle, grass jelly, glutinous rice, red beans and coconut milk. Don’t forget to take some Pearl Sago which you can either bake to make some bread or pancake or make delicious plum pudding. If you want to have some bread with your morning tea or coffee, try out the Kom Pia. Its taste is similar to French bread but sesame seeds are added at the top. It is made of wheat and is mixed with water and then baked over charcoal.

On your way back don’t forget to take some Dabai, the native fruit of Sibu and can only be found in Sarawak. Soak the Dabai in hot water for some time till the flesh becomes soft after which you can have it with salt, sugar or soy sauce. Moreover, pineapples in Sarawak are famous due to its high sugar and low acid content.

Thus Sarawak in general and Kuching in particular is a great place to have some excellent food and enjoy your time out. Once you have one of the favorite delicacies of Kuching you are bound to keep asking for more.

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