Sarawak Laksa comes to mind immediately when we think about famous Sarawak cuisine. Kolo Mee, on the other hand, is a well-known Sarawakian meal.
Kolo mee is commonly served with minced beef and char siew (barbecued meat), but vegan choices such as Kompia, a sort of bagel popular in Sibu, can be substituted. Kompia is typically served with a variety of spreads or fillings, which can be discovered by modifying the vegan Kolo Mee recipe to make a tasty mince filling.
Chef-in-training Elias Morad of Masters of Malaysian Cuisine shows how to create a vegan version of Roti Canai (flaky Malaysian flat bread) as well as a quick and easy lentil dip to serve with it.
Finally, Mark O'Dea shows us some highlights from one of his previous excursions to Sarawak, Malaysia's largest and most exotic state, in my opinion.
Watch the replay of Sarawak – Street Food Journeys: Malaysia (Plant-Based Edition) here >> https://youtu.be/Sd25FKW6sFE
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