The plate I've highlighted here is a sampling of some of the dishes you might be able to try at the Sarawak Cultural Village in Kuching, Malaysia. As barbeque is a fairly common meat preparation method in Sarawak, I was so happy to see the emphasis on local cuisine here--and the flavors are phenomenal. There's no tomato-based barbeque sauce for picky tourists here--in Sarawak, they do things with wild ginger, tapioca leaves, and turmeric.
Here's what's on the plate:
Bamboo Chicken--chicken breasts, wild ginger, and tapioca leaves
Ginger Beef--beef with lemongrass
Tapioca Leaves--wilted leaves with wild ginger
BBQ Chicken Wings--chicken wings, lemongrass, and turmeric powder
Sweet Potato--grilled with lemon butter
(Next to the plate? Sweet tuak, Sarawak's rice wine)
When you go, definitely visit at night and do the dinner/theater combination. Barbeque this delicious is only the first of many belly-filling specialties in Malaysia--and learning how to boogie with the Ibans is a fun (albeit awkward) way to dance off those calories and learn something new. I totally loved it.
Come visit me at www.kristinmock.com!