Come and try out this authentic Borneo food located in Cheras.
What is Borneo Food meaning?
Practically every dish offers fresh insight into the history and culture of this colourful region. Forget potatoes – rice (nasa) and noodles (mee) rule in this region. Rice is either steamed or fried, and noodles can be made from wheat, wheat and egg, rice or mung beans, and are used in a bewildering number of dishes either fried or boiled.
Malays generally prefer their fish fried (ikan) whole and stuffed with spices, or chopped into chunks or steaks and served with a spicy (tamarind) sauce. In Malaysian Borneo in particular hinava (raw fish marinated with lime juice and herbs) is very popular. Chinese prefer to cook larger fish either steamed (when the fish is extremely fresh), fried or braised. Fish is also served in a variety of other ways, such as otak (rectangles of fish wrapped in banana leaf and grilled over charcoal), or with noodles in a spicy soup. Shellfish (karang) and crustaceans (unam) are also highly popular.
It is impossible to conceive of a Malaysian dish without chilli. Blended and ground with other spices, it adds depth to a curry. Chillies blended on their own form the base for many a sambal (relish) and chilli sauce.Considered the heart and soul of Malay curries and sauces, rempah is a mix of spices created by pounding a combination of wet (including shallots, lemongrass, garlic, chilli and ginger) and dry (items such as candlenuts, cinnamon, coriander, seeds, cumin, cloves and peppercorns) ingredients to form a paste. These pastes are then used to form the basis of many Malay dishes.
7/10 Starss
Price : Expensive
Services : Average
Environment : Warm
Food Type : Borneo/Sarawak/Western
Status : NON-Halal
Address: Taman Orkid, 43200 Cheras 9 Miles, Selangor, Malaysia
Hours:
Phone: +60 19-266 7178
Interior Photos
Food Photos
Sarawak Laksa RM 7.00
Sarawak laksa is undoubtedly the most popular dish in Kuching. Laksa is famous not only in the state of Sarawak, but in all of Borneo. This tasty, filling, belly-warming soup consists of prawn sambal (chilli) paste, coconut milk, thin vermicelli noodles (mee hoon), egg and chicken strips, prawns, coriander and lime juice. In more-touristy places, tofu, bean sprouts or other seafood might be added to your laksa.
Sarawak KOLO MEE Beef RM 6.50 if Sarawak KOLO MEE Chicken is RM 6.00
This dry-tossed noodle dish can hardly be called healthy, but is one of the locals’ favourites. Kolo mee is sold nearly on every corner. Lard, yellow egg noodles, minced pork or beef, and BBQ strips of pork dominate this speciality. Vegetables, black vinegar, shallots, garlic and chillies give a great twist to kolo mee.
Cangkuk Fried Rice RM 7.50
Cangkuk is a very popular vegetables use to cook in Sarawak and Sabah , Basically is just a normal fried but after added the cangkuk into it . OMG it totally tasted different and super delicious. Served with spicy prawn paste sambal , chicken stock soup and freid egg .
What is Cangkuk ?
Cangkuk manis a.k.a Cekor manis which means sweet shrub is the most palatable and therefore by right is the most popular leafy vegetable in Malaysia.Its botanical name is Sauropus androgynus.What has been eaten by us Malaysians is actually a cultivar meaning it was once a small shrub found growing wild in the rainforest.In Chinese it is called Shu Cai (树菜，树仔菜）which means ‘ tree vegetable’.In English it is called Star gooseberry and Malay Cheera in Indian.
Beverage
3 Layer Tea Iced RM 3.50 each
Pandan Layer Tea Iced RM 3.50
More Food Photos
Rumag Asap Borneo Menu
