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.
Sago Street Street and Trengganu Street were occupied by wet, dry markets and cooked food hawkers. Sago Street Sago Street (Chinese: 硕莪街）is a street located in Chinatown within the Outram Planning Area of Singapore. There is a Trengganu Street that links Sago Street to Smith Street, Temple Street and Pagoda Street. Half of the Sago Street was converted into a pedestrian mall in 2003. It now serves mainly as a tourist attraction that houses food outlets, bars, retail shops and offices, with the streets lined up with pushcarts selling a range of souvenirs and street snacks. It is also Singapore's largest historic