Search results
Results from the WOW.Com Content Network
The Iban are an indigenous ethnic group native to Borneo, primarily found in the Malaysian state of Sarawak, Brunei and parts of West Kalimantan, Indonesia.They are one of the largest groups among the broader Dayak peoples, a term historically used to describe the indigenous communities of Borneo. [5]
The Iban's staple food is rice from paddy planted on hill or swamp with hill rice having better taste and more valuable. A second staple food used to be "mulong" (sago powder) and the third one is tapioca. The Iban's famous cuisine is called "lulun" or "pansoh" which is wild meat, fish or vegetable cooked in wild bamboo containers over fire.
Jala is a traditional kuih from Sabah and Sarawak in Malaysia and Brunei. [1] [2] [3] In Sarawak, it is known as the traditional snack called the "sarang semut" (ant nest) for the Iban people. [4] It is very different from the roti jala in Peninsular Malaysia.
Sarawakian cuisine is a regional cuisine of Malaysia.Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice.There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia.
The sum of many delicious parts, Malaysian cuisine’s influences include Chinese, Indian and Malay. Ready to give it a try? We’ve compiled a list of 40 of Malaysia’s top foods.
Before the guests are offered foods, a special speech (muka kujuk in Iban) to open the traditional cloth covering over food containers is recited. After eating, the families of the longhouse are visited by guests. A short longhouse may have ten to thirty family rooms while moderately long may have thirty to fifty family rooms.
Umai is a popular traditional native dish of the Melanau people in Sarawak, Malaysia, which is usually eaten by fishermen. Umai is a dish of sliced raw fish with a mixture of onions, chillies, vinegar, salt and lime juice. [1]
However, modern technology has altered the way of cooking for native dishes. Examples of ethnic foods are the Iban tuak (rice wine), Melanau tebaloi (sago palm crackers) and umai (raw fish mixed with lime juice), and Orang Ulu urum giruq (pudding). [61] The traditional food of Sarawak has been marketed as a culinary tourism product. [62]