the coastal waters of Sarawak, stretching from Sematan to Lawas. It is considered an iconic delicacy in Sarawak, and thus a prized edible gift. Kasam ensabi is a fermented vegetable pickle made from an indigenous cultivar of mustard greens (ensabi) and is traditional to the Iban community. Kolo mee or mee kolok (Chinese: 干捞面) is a dish of springy egg noodles tossed in a sweet and savoury shallot, lard and vinegar dressing, and topped with seasoned minced pork and char siu. It is similar to Peninsular-style Hakka mee or wonton mee in concept, but differs significantly in taste profile. A popular variant uses rendered oil from cooking char siu to flavour kolo mee instead of plain lard, which gives the noodles a reddish hue. Halal versions of kolo mee replace the pork components with beef (earning the moniker of mee sapi) or chicken, and lard with peanut or vegetable oil. Additional toppings can include mushrooms, chicken and crab meat. Kampua mee (Chinese: 干盘面) is a similar dish from Sibu of Fuzhou origin. Laksa Sarawak or Kuching Laksa (Chinese : 古晉叻沙) is noodles (usually rice vermicelli) served in an aromatic spiced coconut milk soup, topped with shredded chicken, shredded omelette, bean sprouts, prawns, and garnished with coriander. Manok kacangma is a Chinese-influenced dish, traditionally taken by local women for confinement after giving birth. It consists of chicken pieces cooked with ginger and kacangma (Chinese: 益母草), often seasoned with some Chinese wine or tuak by non-Muslim cooks. Manok pansoh is the most typical Iban pansoh preparation of chicken seasoned with bungkang leaves, lemongrass, ginger, and tapioca leaves, then stuffed into a bamboo tube and roasted in the Uma Avok (traditional fireplace). A related Bidayuh dish is Asam Siok, with the addition of rice to the chicken mixture. These dishes are not commonly found in urban eateries and restaurants due to the practicality of roasting a bamboo tube over an open fire within a typical commercial kitchen. Nasi goreng dabai is rice stir-fried with dabai (canarium odontophyllum), an indigenous fruit found only in Sarawak. It is often compared to an olive, due to their similarity in appearance as well as taste. As dabai is highly perishable and seasonal in nature, this dish is also prepared with preserved dabai paste. Nuba laya is cooked Bario rice which is mashed and wrapped in leaves of the phacelophrynium maximum plant. It is considered the centerpiece of