Sarawakian cuisine “kek lapis Sarawak” (Sarawak layer cake) , the Bidayuh with “asam siok” (chicken rice that cooked in bamboo) and “sup ponas Bidayuh” (soup dish made of tapioca), the Melanau with “tebaloi” (Sago palm crackers), “sagu” (extracted from Sago palm) and “umai” (raw fish mixed with lime juice) and Orang Ulu well known with “garam barrio” (Highlands salt), “kikid” (broth), “tengayen” (local young leaves), and “urum giruq” (pudding). Sarawak cuisine uses rice as staples. It is most often steamed and always served with meat, fish and vegetable dishes. Rice is often enjoyed with the sauce or broth from the main dishes.
Mango pomelo sago of cake'. All the ingredients it needs are diced mango, sliced pomelo, sago, coconut milk, evaporated milk and milk. First, boil the sago while blending mango, coconut milk, evaporated milk and milk in the blender. When the sago begins to float and turns transparent, rinse it for later use. Then, pour the mixture into a bowl together with the cooked sago and mix well. Lastly, the pomelo is put on top of the mixture for decoration. All these ingredients can be chilled beforehand to improve the taste of this dessert. In order to suit different tastes of people and attract