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Sarawal Laksa
- vermicelli in a thick soup made of
spices, lots of seafood, chicken and
sliced omelette
Seafood
Tomato KuehTeow
- made out of rice noodles served with
vegetables, chicken and seafood
together with a generous amount of
tomato based sauce
- saucy served with an array of
vegetables and meat
- A bit sweet
Kompia
- delicacy made from flour, baked in
an oven
- eaten either with or without meat
and a special gravy
- it can be either in a crisp or soft
version.
Umai
- unique to Sarawak and the Melanau
people who live on the coast.
- the limes used here are tiny
calamansi limes, which are lightly
sweeter than regular lime
- served with roasted sago pearls
sago starch that has been mixed with
coconut milk, rolled into balls and
cooked.
Sago worm
- delicacy among the indigenous Melanau
people of Sarawak.
- The worms thrive on the fell trunks of the
Sago palm.
- The worms are eaten live, or just fried.
- To eat live ones, hold one by its head, pop
its wriggling body, tail first, into ones
mouth, then bit at the tip of its head, jerk
off its head, and throw away. Chew away!
- Its innards is creamy and tastes like rich
creamy toffee; no eerie taste or smell as
one would have imagined but full of protein.
Festivals
Kaul festival
- Melanau annual "cleansing" when
traditionally, uninvited spirits and
other bad influences were escorted
out of the village by a flotilla of
boats,
- ceremonial offerings of food,
cigarettes and betel nut were set on
the Seraheng (decorated pole) at the
river mouth.
- is held to mark the beginning of the
fishing season in April
Gawai Festival
- falls on the 1st and 2nd of June each
year
- celebrated by theIbansandBidayuhs
- both a religious and social occasion as
this festival marks the end of the
harvesting season
- it is a festival filled with much singing
and dancing as they start a new farming
season.
- It is one of the major festivals
theDayakscelebrate
Holidays