while we had the privilege to try the famous Sarawak Asam Laksa! The soup base is different compare to KL, Penang and so on. Its more rich in herbal taste and aroma.
During the afternoon tour around the SCV after our lunch, I came to know that Sago is not in small round balls like we’ve seen as those are processed sago! Real sago comes from this tree which is known as The Sago Tree and are in milky form before it’s turned into power and then through another process become the Sago in mini balls.
they used this method to make those sago power become little mini balls. Just by flipping the ratan basket (flip it left and right and soon as the powder rubs in between eachother it becomes and forms shapes in round circles. Well I didn’t know that but sure this was an amazing experience to witness it.
raw Tebaloi to be BBQ
in the process of making it under hot stove. Its a huge platform yet the temperature as you stand beside it feels like your on fire. It’s Hot!
another plate of ingredients for the Bamboo Chicken!
here’s the fish wrap in leaves.
while here’s the bamboo chicken! Actual bamboo with chicken and ingredients of onions, ginger and some vegetables all stuffed into the bamboo and get’s cooked.