Sarawak Food

Sorry guys, couldn't find any decent Sarawak Laksa like the legendary ones in Kuching. So you will have to make do with these. (BTW, definitely nothing local at the Jazz Festival and everyone was just flat out boozing.)

The first dish on the menu was Midlin (pronounced BID-lin), which is only found on Sarawakian cuisine, it is wild jungle fern and my dinner-mates commented that you won't find it growing on the penisular. must have been Darwin's handiwork, go figure.
Anyway, this thing is almost as crunchy as kangkung but taste much better and richer, sort of like tasting cooking oil vs butter.


Mee Krokop is basically stir-fried noodles in a tomato-catsup-py sauce with the usual seafood ingredients throw in. The only problem is that the noodles this time were the wrong one since one should normally be using something like Kueh Teow is soak up the sauce, but then again, I still don't understand Sarawakian food yet.




Pork Leg, now what the photo doesn't show you is how big the blasted thing is. We just order one portion (and I mean ONE), and we get slammed with ONE leg. Most of the skin is crispy sticking to the fat with lean meat hanging from the 3 chunks of bones. Needless to say, oily, good, sinful and dry (which is how I generally prefer oily things).





Ikan Bakar, somehow my dinner-mates couldn't tell between flatfish and pomfret. The one redeeming feature of this dish is that the belachan is really grilled with the fish until charred black. So every bite of fish you take with belachan is smoky, smoking and smokeful of flavour. Kudos to Miri for doing this one well enough to my liking.