East Malaysia is also a treasure trove of exciting delicacies. These delicacies derive mostly from indigenous cooking traditions. For example, in Sarawak, ayam pansuh is one such delicacy. This dish is chicken marinated in various herbs and spices, and cooked in bamboo over a slow flame. Other Sarawak delicacies include mee kolok and laksa Sarawak.
The signature delicacy of Sabah is the Pinasakan. This is a dish of braised fish mixed with a tangy wild fruit (takob akob) and fresh turmeric. This dish is usually enjoyed over several day without reheating. Other notable delicacies of Sabah are the ambuyat (made from the core of the sago trunk) and hivana (a form of mackerel sashimi). Labuan, on the other hand, is known for its signature dessert of coconut pudding (a variation that cannot be found anywhere else in Malaysia). Another delicacy of Labuan is punjung, a dessert made of rice flour with a green jelly-like filling wrapped in banana leaf to form little cones.