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FRIDAY, DECEMBER 14, 2012

Sarawak Kek Lapis or better known as Kek Lapis Sarawak

Sarawak Kek Lapis

 

 

Congratulations to a winner from Ipoh Perak for winning the 20 rolls of Sarawak Kek Lapis which co

 

mes in different colours and flavours. The winner was Cikgu Muhammad Izuddrin or also known as Nematodenz on Facebook.

The competition which lasted for a few weeks, gave him the opportunity to do something creative and funny. The competition theme was Kek Lapis Funniest Videos.  His video was a few minutes length featuring a few number of teachers did the chicken line dancing to humour his students. His video was voted to be the funniest among all.

 

The Sarawak Kek Lapis is a well-known traditional recipe. Most of the time, tourist would not hesitate to buy a pack bag. Kek Lapis got its name from its multiple layered taste and presentation.

 

History:

The Kek lapis was first introduced back in year 1988 from Indonesia. It was said during the Ducth Colonial Era, the secret recipe for Kek Lapis was revealed. Until today the Indonesian most iconic Kek Lapis is Lapis Legit and Lapis Surabaya.

From time to time, the well-known Kek Lapis tend to change recipe in Sarawak. New recipes and flavours are always in the market today. There are several flavours such as Horlick, Milo, Strawberry, Vanilla, Nestum, Chocolate, and so on.

In year 2011, a new innovation of Kek Lapis was introduced. It is known as the Kek Lapis Qalas which combines a mixture of modern techniques and traditional recipes from their ancestors.

The popular Kek Lapis Qalas is another modern taste and flavour touch created by Sarawak. Hence Sarawak Kek Lapis is to be categorized as the modern day Kek Lapis.

 

Preparation:

The recipe for Kek Lapis is never an easy one. It can be divided into two categories. First one is with motifs, shapes and colour while the second one is just plain and simple with two colours.

The requirement to make one is the chef must have a very strong hand or an electric mixer to batter the ingredients. Ingredients consist of eggs, vegetable oil, butter, and other flavours will be mixed together.

When it comes to baking it patience is needed. The strong texture of Kek Lapis is then stuck on together with jam so that it will not come off easily when serving. The battered flavour is then poured bit by bit to make one thin layer each. Once it is done, it will be then baked inside the electrical oven rather than using the gas oven. But of course the best result still comes from using traditional charcoal oven just as how the Dutch did.

The price of the cake depends on the size as well. In Sarawak, a standards size Kek Lapis is 8 inches by 3 inches. Price range is from RM 15 to RM 30/- for a roll.

 

All Occasion Kek  Lapis.

 Sarawak Kek Lapis alone is a perfect gift item for all occasion and celebration such as Chinese New Year, Hari Raya, Gawai, Deepavali, and Christmas. It is also a perfect gift for birthdays, anniversaries, and weddings.

The best of all, Sarawak Kek Lapis tastes better with the perfect aroma blend of a cup of tea or coffee when you shared with your love ones.

So come one down to Kuching or Sibu, Miri, Bintulu, and have a stroll around town for a slice of our delicious Sarawak Kek Lapis.

Check out our Sarawak Tour Packages at Sarawak Borneo Tour or join us at http://www.facebook.com/sarawakborneotour

Tags: Sarawak Kek Lapis Winner | Funniest Video Contest by SarawakBorneoTour.com | KuchingTour | Dayang Salhah Kek Lapis Sarawak | |

Exotic Fruits Buah Dabai

What is Buah DABAI?

Have you ever wonder what is that mysterious, shining looking seeds packed up in the boxes that come in red or yellow colour? The answer to your question is Buah Dabai also known as Canarium. In Sarawakian Hokkien Chinese it is called Or Kanna.

Many tend to get confused by the appearance of Dabai. Some call it as a type of vegetation and some will look at it as a fruit and wondering if it is edible. Some even think that it is a type of avocado. Then again it is none of the above.

Buah Dabai is a type of exotic fruits that grows in certain part of the region and consists of 75 types of species.

The fruit tree itself is so large and grows on thick green trees up to 40-50 meters height, with alternate, pinnate leaves.

Its furry leaves are thin and twigs covered with golden brown.

How do I prepare?

Now that you know what Buah Dabai is, so how are you going to eat it and how edible is it?

The Buah Dabai is very edible. No worry as it is safe for eating.

To eat it is simple. Even making it is just like making tea using ready-made tea sachets. Preparation will take a minute or two. Then you are good to go to eat it.

All what you need to do is just fill your Dabai inside a container mix it with hot water. Add a little bit of soy sauce and add either sugar or salt! Close the lid and go do other things while waiting.

Then again, the very fragrant of Dabai depends on your preparation, either sweet or salty.

Cooking is magical. You can even melt a man’s heart with it. As people said, the heart of a man is through his stomach. In Malaysia, the experience of cooking varieties of food is a walk to remember. Here is how you can do it!

As you know, Malaysia is a very well-known mix of culture. As a result we have the Traditional Nasi-Goreng (Fried Rice). Be it Tribal, Malay, Chinese, Indian and even the Free Style! The dish is so simple and flexible that it has no specific methods of preparing it.

As usual, dunk the Dabai inside the hot warm water and close the lid. Except that this it is just plain tasteless Dabai. Once it is ready, peel off everything and leaving only the seed. Both the seed and flesh are actually edible. Once your fried rice is already inside, you can mix it with your ready peeled off Dabai. Stir your fried rice well along with the Dabai inside it to get that perfect blend of taste and aroma.

In Sarawak, if you can find the right place, you will see, Nasi Goreng Dabai on the menu.

The seed is edible. You will have to cut it into half and dig out the flesh inside it using tooth pick. The Dabai inner seed flesh contains lots of calcium which is good for health!

Where to buy?

Dabais are like Durians and it is not your everyday fruit. You will only get it once a year. The price of Dabai ranges differently in kilograms and depends on the seller. But once it is towards the end of the fruit peak season, it gets cheaper as the exotic fruits cannot last for more than a week.

Normally, the best quality Dabai comes from places in Sarawak such as Kapit, Betong, Oya, Sibu, Sarikei, and Kanowit. The freshness of Dabai depends on how the packaging is doneand the soil quality. If you are a far traveller, and you want to try out the Dabai by bringing it back home, you need to pack it properly and make sure it is not exposed to heat. If you do, the Dabai will eventually cook even for a little.

It is a very sensitive fruit even with very little heat exposure; the fruits will be cook with direct sunlight! So do pack and wrap it well.

Why there is a yellow and red flesh Dabai?

The colour is not something for you to worry on. If it is yellow, the flesh is usually thicker than the red ones.

What are you waiting for?! Book your tickets now and come over to Sarawak and have a taste of it.

 

For more inquiries and information, do visit us at:

Tags: dabai sarawak | best kuching hotels | Buah Dabai | Fruit Sarawak | pinnate leaves | |

FRIDAY, JUNE 08, 2012

Find the best meals at Kubah Ria Baru

 

I would like to bring you guys to see what’s new at the Kubah Ria Baru, which is located not far from Satok area. It is just besides Satok Bridge within the Petra Jaya area. If we take the bridge from Satok we could see the place on our left.
 
As the name suggests, Kubah Ria Baru is considered new in which it was publicly opened in mid-2010. Kubah Ria Baru was built to replace the old Kubah Ria which is quite well known among the local townsfolk. Seeing that it was my first time here what I can say is the place looks beautiful from the outside.
 
The environment is clean and neat, maybe because the place is still new and well maintained by the cleaning staff. Parking lots are available for visitors but with a price of RM1.00 per hour. I you wish to avoid paying for parking fees you can park your car farther a bit and walk in.
 
 
Most of the current stalls are mostly from the previous Kubah Ria stall owner but there are some new ones as well. Pizza Ria is available for those who loves pizza but most of the stalls serve local delicacies such as satay, the infamous mee kolok, chicken rice and laksa Sarawak. There is even a stall that serves 'ayam panggang' or roasted chicken, which reminded me of Kenny Rogers seeing that the chicken was roasted on hot charcoal.
 
For those who would like to have something foreign there are also western and Japanese food available. There are a total of 45 stalls here in Kubah Ria Baru.
 
In terms of price, it is reasonable and quite worth it but you need to pick the right stall. You can choose to order your meal from any stall and sit anywhere you like. The best part of eating here is the view. Located just beside the Sarawak River, the outlook of the whole place is just gorgeous especially during dawn.
 
Be amongst the first to experience the totally new eating environment! If you would like to visit Kuching, Sarawak to see what the city of cats has to offer, you can check us out www.SarawakBorneoTour.com for the best deals or you can email us your inquiries to Ask@SarawakBorneoTour.com. 
Tags: Kubah Ria Baru | Sarawak Borneo Food | Kuching Food court | Best kuching hotels | Kubah Ria Food Court |

TUESDAY, APRIL 17, 2012

The Delightful Cincalok

 

Cincalok dish in Sarawak is the most delightful, most mouth-watering dish that comes from the sea and the source for such delicacy is the bubuk, or small shrimp.

 
The bubuk season usually starts from Sabah then the exodus will come downwards to Miri, Bintulu, Sibu then Kuching. When the bubuk starts in Sabah it is usually much redder and by the time it reaches Kuching, the bubuk will be very pale in colour. February is when bubuk will start appearing in the waters near the shoreline of Miri – a time much anticipated by both fishermen and bubuk lovers alike. As the season draws near, they will set out with their nets in keen eagerness of a plentiful harvest.
 
After several weeks of waiting, the bubuk season is upon Miri and the catchers are kept busy scouring the waters for the smallish shellfish.
 
As usual, during this time of the year, the seashores of Miri are sprinkled with shrimp-catchers who wade into the water with their nets and containers, looking for the shellfishs no bigger than a grain of rice. According to experienced shrimp-catchers, it’s very hard to estimate where and when the bubuk will appear. One hour, they may be at a certain area but the next hour, they can be somewhere else.
 
The catchers will always have to check the water at random before plunging in for the catch. Many claim the further out to the sea, the thicker the volume of shrimps.
This is what prompts some catchers to use boats but some don't as they supposed it might scare away the shrimps or deter them from moving inshore, hence depriving others of their share of the harvest. Sometimes this sort of situation will often lead to some argument between the boat-users and the ‘waders’.
 
It is said that the best catching times are from 8am to 11am and 4pm to 7pm and generally, during the peak season, a shrimp-catcher can harvest more than 12kgs in a few hours but the fortunate ones can net as much as 30kgs within an hour.
 
There are two types of shrimps – red and white – and they can fetch a good price in the market. When still fresh, the red type sells for RM4 or RM10 for three kgs while the white type, RM10 for four kgs. Miri seashores at Mile 1 and Sri Bima along Lutong-Kuala Baram Road are the ‘hotspots’ for shrimp-catchers and other locations are the Esplanade, Bakam and Kuala Baram.
 
 
For shrimp-cathcer they are able to earn about RM3,000 from bubuk sales and is said that their daily profit is between RM400 and RM450, depending on the catch. The buyers are mostly locals with a few from Brunei. The end of the bubuk season was unpredictable but the month of March is the peak season.
Tags: Cincalok | Bubuk | Shrimp | Sarawak |

MONDAY, FEBRUARY06, 2012

Sarawak Laksa, Most Popular Food in Kuching City

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?

 

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.

Tags: laksa Sarawak | laksa recipe | curry laksa | laksa soup | laksa Kuching | laksa Sarawak recipe | Sarawak food |