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"Teh C special"

Teh C Peng Special or Three Layer Tea is the local favourite drink that you can find throughout Sarawak, land of the Hornbill which some still call Borneo. Other known names for this unique drink are Teh Si Ping Special  For the record, Teh is the local work for Tea and pronounced as Tey.

Teh C Peng is a unique combination of brown sugar, evaporated milk and red tea which is a local specialty at cafes and coffee shops throughout the largest state in Malaysia. It is now becoming a common drink served throughout Sarawak and recently hitting the other states in Malaysia. Especially in Kuala Lumpur and PetalingJaya where it is commonly known as Three Layer Tea (Teh Tiga Lapis in Malay).

Nasi Lemak

Nasi lemak is a fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, where it is considered the national dish;^[1] Brunei;Singapore;^[2] Riau Islands; and Southern Thailand. It is not to be confused with nasi dagang sold in the Malaysian east coast states of Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of the nasi lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.
This traditional favourite offers sambal,ikan bilis (anchovies), peanuts and boiled egg. This is the most traditional version. You can find Nasi Lemak stalls serving them with fried egg, sambal kerang (cockles) - local favourite, sambal squids, sambal fish, chicken or chicken/beef rendang, squid fritters or even fried chicken or fish. An absolute all rounder, you can have it for breakfast, brunch, lunch, tea, dinner and even supper. (In Malaysia this is a meal that takes place after diner, from around 10 pm to 4am.).

'Donuts!"

A doughnut or donut fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usuallydeep-fried from a flour dough, and typically either ring-shaped or without a hole and often filled. Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. In addition to flour, doughnuts may also include such ingredients as water, leavening, eggs, milk, sugar, oil/shortening, natural flavors and/or artificial flavors.^[1][2]

The two most common types are the toroidal ring doughnut and the filled doughnut—which is injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Other shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Doughnut varieties are also divided into cake and risen type doughnuts.

'Kasam Ikan Iban'

Pekasam was the food made using preserved fish..This food was very popular among malay,iban and bidayuh people in Sarawak..the other name of this food is kasam ikan (iban) and also called gires( serian bidayuh) .. Different race make their different  recipe of the pekasam. For bidayuh, they prefer to mix their pekasam or gires with old rice to make some specific taste for their pekasam..for iban, some will daun bungkang (a type of spice leaf found in Sarawak) to add extra flavor for their pekasam..

To make a perfect pekasam is not an easy job.. eventhough it only involve a simple yet minimal steps but accuracy in the mixture of salt even the style of the hand mixing also played its own role in producing a just perfect tast and texture of the pekasam itself..only certain fish can be used and choosing some sometime become a crutial role in making the pekasam.. the most common fish used was the sultan fish, talaipia and small fish from the river witch called enseluai by local iban .

Hakka food "Lei Cha"

Lei cha  or ground tea is a traditional Hakka tea-based beverage or gruel. Lei cha is very traditional among Hakkas in Mainland China, especially Southern China. It is also popular in Taiwan, Malaysia, and any locales with a substantial Hakka diaspora population. The custom began in the Three Kingdoms period.

It is not the same as Chinese tea because there are always other ingredients. Pounded tea consists of a mix of tea leaves and herbs that are ground or pounded together with various roasted nuts, seeds, grains, and flavoring

s.

Satay "Daging"

Satay or sate, is a dish of seasoned, skewered and grilledmeat, served with a sauce.^[1] Satay may consist of diced or sliced chicken, goat,mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay originated in Java, Indonesia.^[2] Satay is available almost anywhere in Indonesia, where it has become a national dish.^[3] It is also popular in many other Southeast Asiancountries, including Malaysia, Singapore, Brunei, the Philippines, and Thailand, as well as in Suriname and the Netherlands, as Indonesia is a former Dutch colony.