a Vegan in Sarawak – island of Borneo

Sarawak‘s food is just amazing, and the only problem you will have being a vegan is not to gain 10kg 🙂


?Sin Wei Tong cafe – has a vegetarian stall, great food around 5RM per dish. some dishes have an egg but can request without.

?Shun son yen – vegetarian restaurant by the kilo, with delicious food and fresh juices I paid around 15RM for my meal. Make sure you go early to have all the options still available because the food goes quickly. You can try a bit of everything.


water front –  there are food stalls and restaurants that have great vegan options.

?Zhen Xiang Zhai, delicious food and a good place to try the Sarawak laksa, they close at 3pm. A meal with drinks will cost around 15RM  you can choose from the buffet or order off their menu.

?open marker – a lovely local place to explore.

?Food fair, at the time you are visiting Kuching check if they have a food fair, they have all kinds of food, but be prepared for a crowded place.


?Bau food court– One of the food stalls serves exclusively great vegan food but other stalls still have a few options, have a look and ask around.

Other food in the region

? Seri Muka – Malaysian sweet with rice with pandas leaves


? Steamed Buns –  easily find any food markets and street stalls. They have vegetarian fillings like – sweet been past,  Kaya, Pandan or black sesame paste.

? Kendal, a dessert made with coconut milk, green jelly noodles (rice flour)

?ABC, made out of shaved ice and a variety of ingredients such as red beans, fruit, sweet corn, grass jelly, etc..

? Ondeh-Ondeh, glutinous rice flour dumplings filled with ‘gula Melaka’

? Sticky coconut rice with palm sugar and mango


? Fruit and Vegetables, don’t miss it …

? Other treats

photography – all rights reserved – Ana Rocha

How to Cook Sago Pearls (como cozinhar Pérolas de tapioca)

IMG_0049 (1).jpgWent recently to Malaysia and bought a couple of Biji Sagu bags (Malaysian name to Sago Pearls), and I have been busy doing different recipes with them.

If you never heard about them – Sago is essentially extracted starch witch means gluten free. It has a nice jelly-like and refreshing texture, when just boiled  is tasteless but gives life to many desserts, juices or even teas.

In this post I will let you know the best way to cook them. It is a very simple and straightforward process.

  • 100g Sago
  • 1000g Water

Bring the water to boil and add-in the sago. Cover and boil in medium-low heat for 25  – 30 minutes. Occasionally stir to prevent sticking. When the sago had turned partially translucent, but you can still see some white dots, remove from heat.

Cover the pan and let it continue cooking by itself.When translucent rinse the cooked sago through a sieve and running water to remove the excess starch.

You are now ready to add your Sago to any recipe that you like, a dessert,  a shake, or a tea Enjoy! 😉

TIPS: Cooked sago can be kept in water or syrup to prolong shelf life (simple Syrup: 2 cups brown sugar + 2 cups water)

You can use tapioca pearls as well (they are similar, tapioca is made from the starchy root of the cassava tree, whereas sago is made from the inner part, or pith, of the stem of the sago palm tree.)


Estive recentemente na Malásia e comprei vários sacos de Biji Sagu (nome malaio para Pérolas de tapioca), por isso tenho estado ocupada a fazer várias experiências 🙂 

Neste post vou explicar qual é a melhor maneira de cozinhá-los. 

  • 100g Pérolas de tapioca
  • 1000g de água

Levar a água para ferver e adicionar as Pérolas de tapioca. Cobrir e deixe ferver em lume médio/baixo por 25 – 30 minutos. Mexer ocasionalmente para evitar que cole.

Quando as pérolas estiveram transparentes com apenas um pontinho branco no meio retirar do lume. Deixar tapado para que continue a cozer. Quando estiverem completamente transparentes lavar em agua corrente para remover o excesso de viscosidade. 

Um vez pronto, é ser criativo e adicionar as pérolas a para qualquer receita, sobremesa, sumo ou  chá! Divirtam-se! 😉

Dicas: uma vez cozido podem ser conservado por uma semana em água com açúcar  (2 canecas de açúcar mascavo + 2 canecas de água)

Sago tapioca circle round(before being cooked / antes de cozidas)