FOR some living in peninsular Malaysia, dishes such as Pansoh Manok, Ikan Ampap Bajau and Sayur Midin Belacan Sarawak might sound unfamiliar.
Those who fancy trying out these authentic dishes from Sabah and Sarawak, which are prepared by a local chef, can head to Nipah at EQ Kuala Lumpur to enjoy its “Negaraku” food promotion.
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Rice served with some specialities from Sabah and Sarawak, namely (clockwise, from top) Pansoh Manok, Tiyula Itum, Ikan Ampap Bajau, Udang Masak Tumis Kulit Tembikai Sarawak and Sayur Midin Belacan Sarawak.
Sup Ikan Sabah with chunks of red snapper fish.
Sarawak laksa from the noodle station. On other days, dishes such as asam laksa, mee rebus or laksam are served.
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