https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F77%2FenTranslations:Malaysian cuisine/77/en - Revision history2026-09-11T15:40:04ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/77/en&diff=158283&oldid=prevFuzzyBot: Importing a new version from external source2025-06-25T04:57:01Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>===Sarawakian food===<br />
{{main|Sarawakian cuisine}}<br />
Sarawakian is quite distinct from the regional cuisines of the Peninsular. It is considered less spicy, lightly prepared and with more emphasis on subtle flavours. The most important spice in Sarawakian cuisine is pepper. Pepper is commercially produced on an industrial scale as a cash crop, and the preferred choice by local cooks when heat is wanted in a dish. Granted GI status by MyIPO, Sarawak black pepper is highly regarded by international culinary figures such as [[Alain Ducasse]].</div>FuzzyBot