DAYAK FOOD

PANSUH

This is how the ‘pansuh’ is cooked.

Fresh out of the aromatic bamboo

Meat(of any kind) is seasoned with tapioca leaves(also with salts, ginger and etc) in bamboo and cooked over fire.

SAGO / LINUT

Wet sago/linut

Dry sago/linut

The sago flour is first mixed with a little cold water in a small basin then piping hot water is added until the sago rise into a slimy jelly form. The ‘sambal belacan’ is then made by pounding dried anchovies with shrimp paste, salt, lime juice and lots of chillies. For some culture, they prefer the ‘sago’ or ‘linut’ to be served with a savoury soup. It is then ready to be served!

DAYAK’S KUIH

Kuih Jala

Kueh Chap

Penyaram

These ‘kuihs’ are often served with COFFEE in the evenings!