I guess this post will be an eye opener for Peninsular residents to know what' the East has to offer in term of food. Now, you don’t need to fly there as Hilton PJ took the effort to invite special guest Chef Jamilah all the way from Sarawak to showcase her vast knowledge and skill here. Sarawak is famed for its multi-ethnic population of Malay, Chinese, Indian, Iban, Penan, Kayan and other indigenous people, hence the culinary palate has slight influences from each culture.
#1: Steamed Red Bario Rice
Bario Rice is regarded by the natives as the best and finest rice from the highlands of Sarawak. According to the natives, the rice is only eaten by the longhouse chief on special occasion.
Above: Steamed Red Bario Rice
#2: Pansoh Nasi Ayam / Chicken Rice in Bamboo
Ayam Pansoh is a famous cooking method of the Sarawakians, where the chicken is cooked in bamboo and stuffed with water, seasonings, ginger, lemongrass and bay leaves. The bamboo is said to impart a distinctive and delicate taste to the food while sealing in the flavours and producing tender pieces of chicken meat. The fragrant of lemongrass and ginger were essential in making the chicken different from the rest, and it is best to be eaten with rice cooked with Bamboo as well. This is a dish apparently originating from the Ibans.
Above: Pansoh Nasi Ayam / Chicken Rice in Bamboo
Above: Pansoh Manok / Chicken in Bamboo
#3: Udang Galah Rebus Berserai / Lemongrass Prawns
Due to the geographical nature of Sarawak surrounded by the South China Sea, seafood is abundant and widely popular. Couple that with the easily available lemongrass and we were presented with a dish of aromatic Lemongrass Prawns, huge and succulent with a tinge of sweetness due to the freshness.
Above: Udang Galah Rebus Berserai / Lemongrass Prawns
#4: Daging Masak Lada Hitam Sarawak / Sarawak Black Pepper Beef
Above: Daging Masak Lada Hitam Sarawak / Sarawak Black Pepper Beef
#5: Rendang Daging Ala Sarawak / Sarawak Style Beef Rendang
Above: Rendang Daging Ala Sarawak / Sarawak Style Beef Rendang
#6: Sarawak Laksa
Above: Ingredients of Sarawak Laksa
Above: Sarawak Laksa
#7: Umai Udang
Above: Ingredients for Umai
Above: Umai Udang / Prawn Salad
#8: Kek Lapis / Sarawak Layer Cake
Last but not least, for something with a sweet twist, Kek Lapis is a local favourite – an elaborately baked cake with multiple and colourful layers that is not only a feast to the eyes but to the palate. The Sarawak Layer cake is often baked during the cultural or religious occasions, birthdays and weddings. This cake has a firm texture with perfectly-spaced layers and a lightly sweet taste.
Above: Kuih Lapis / Layer cake
There you have it – the Best of Sarawak Cuisine tastefully prepared by the special Guest Chef Jamilah.
Above: The Best of Sarawak Cuisine
Special thanks to Chef Jamilah, the lady behind the curtain who makes all this happens !
Above: Guest Chef Jamilah from Sarawak
It is definitely a great experience to taste what the East has to offer, simply different I would say ! The buffet spread is available for lunch and dinner (from 7th to 28th of February 2011 only) with the following details, so hurry up !
Lunch (12noon till 3pm, Monday – Friday)
Child below 12 years old: RM45++
Dinner (7pm till 10.30pm, Monday – Sunday)
Child below 12 years old: RM45++
Paya Serai Restaurant
Hilton Petaling Jaya,
No 2, Jalan Barat,
46200 Petaling Jaya,
Tel No: +603 7955 9122 extn 4060