BINTULU FOOD

Belachan (SBelachan (Shrimp Paste) Belachan (Shrimp Paste)

Belachan in Bintulu is the most popular food ingredients in Sarawak. Most Sarawakians, especially Malay, cook their traditional cuisines using Bintulu Belachan. It is made from sun-dried shrimp, mixed with salt solution. It is a main ingredient for Midin Belachan, Mee Hoon Belachan, Laksa Sarawak and Nasi Goreng Belachan.

[edit]Cincaluk (Fermented Shrimp Paste)

This salty shrimpy 'juice' is not to be consumed by a people who hate stinky food. It was made from fermented shrimp (dipped in vinegar and salt) with some other additives. Cincaluk in Bintulu is considered to be 'pure' and original due to the fact that there was no added colouring or preservatives in the making of this cincaluk.

[edit]Terendak (Melanauh Headgear)

If you notice in Bintulu, there are a lot of recreational parks (or even the Pasar Tamu and Wisma Bintulu roof) are in the shape of terendak, or Melanau headgear. It is normally used to protect oneself under the sun. Head on to local handicrafts store in Bintulu to get your very own Terendak.

[edit]Tutop (food cover)

Tutop, or "tudung saji" in Malay, is also in a shape of Terendak. The difference is just its purpose and the size of it. You can get your own Tutop at local market or handicrafts/souvenir shop.

[edit]Sagu products

Sagu is an extract of a trunk of Sagu tree. Traditionally, it was made by hard-pressing the trunk to extract its juice and the juice will be sun-dried to make a sagu flour. The sagu flour then can be made into different type of local delicacies like Tebaloi, Biji Sagu, Linut and Sagu biscuits. Most of sagu products are a 'dry product', so don't be afraid to take one if you are in the long journey to go home