Bintulu.

This is the Batang Kemena view. The photo taken from the hotel room where I spent my night.

Batang Kemena

The process of making cincalok requires several steps to create a product of high quality with a pleasing texture when consumed. Fresh small prawns are added with salt and rice in equal proportions. After the ingredients are thoroughly mixed, it will be sealed in a jar and allowed to ferment for three days. There are also cincalok makers who increase the proportion of rice in the mixture believing it to enhance the taste of the finished product.

Belacan Bintulu

In fact, Belacan Bintulu is known for its ‘excellent dissimilarity’ to shrimp pastes found in other parts of Malaysia, so much so that its value in terms preserving the originality of a traditional food has been incorporated into the catalogue of Sarawak cuisine.

Banana

Upcoming event in Bintulu, Keep 30th September to 3rd October, 2010 in your diary as the time when you must be in Bintulu, Sarawak to see some of the most colourful, intriguing and strange looking kites from around the world. This annual event that started in 2005 has ranked as the most spectacular event of its kind in the state and together with the cultural and artiste performances, it showcases the rich combination of local and international flavours for all to experience and enjoy.
Come and see the national kite competition .