Eating in Mukah - Lunch
This is "umai", raw slices of fish served with a spicy sweet-and-sour dipping sauce. It's the local version of shashimi. The fish is really fresh and not fishy at all. Very nice.
Deepfried squid in batter with a mayonaise sauce. The batter is crunchy, the squid still tender, but the sauce was a bit too sweet and lacked depth of flavour. The sauce was most likely store-bought. It would have been great with a freshly made honey-mustard mayonaise !
Midin stir-fried with garlic. Midin is a local fern native to Sarawak. It has a crunchy texture but not much taste of it's own, so it takes on the taste of whatever sauce it's cooked with. This is a very popular dish which is ordered at almost every meal at a seafood restaurant.
Fishhead curry. A popular way of using the normally undervalued part of the fish. The texture of the meat is interesting. The curry sauce is great with rice.
Egg omelet with prawns. A simple dish, elevated by the very fresh prawns.
Stir-fried venison with black pepper sauce. The meat was gamy and tender. The pepper sauce gives it a nice heat and flavour.