BUE 20013

ENGLISH FOR ACADEMIC WRITING

MAGAZINE ESSAY

COMPARE & CONTRAST

ETHNIC: BIDAYUH AND IBAN CUISINE

GROUP 9
PREPARED BY:
NO. NAME MATRIX NO
1. MUHAMMAD SAFWAN BIN MAT SALEH 09BTH21F3018
2. NUR AINAA AFIFAH BINTI MAHADI 09BTH21F3005
3. MUHAMMAD ZARIQ ZAKWAN BIN ROSLI 09BTH21F3010
 Malaysia is a unique country that has multiple ethnic, religions, and cultures. Do you
know there are more than 27 ethnic groups in Sarawak? (Attila, 2007). Iban is the main ethnicity
in Sarawak with more than 40% of the total population and this is followed by Bidayuh around
10%. Let us compare the differences and similarities in cooking methods, cooking utensils, and
ingredients in making Tuak.

Both ethnics practice the same style of cooking method which is fermentation. To
illustrate that, food fermentation can be defined as those foods that have been subjected to
the action of micro-organisms or enzymes so that desirable biochemical changes cause
significant modification in the food. (Campbell-Platt, 2019) The most popular meats being used
among the Bidayuh ethnic are fish and wild boar meat pickles. While a common dish in Iban
ethnic is a pickled mustard leaf, also known as Ensabi Dayak. The food that is fermented
depends on their resources where Bidayuhs usually live near river areas and Ibans live in the
jungle and mountains. The fermentation process is being used from generation to generation to
ensure that their food can last longer.

Similarly, Bidayuh and Iban ethnics use bamboos as the main cooking utensils. Bamboos
have been used to replace a pot as their main item to cook their dish to ensure that the special
flavors and taste are retained. Cooking with bamboos is a great way to prepare food without
compromising its nutrients (Sara Haas, 2013). Besides that, it also seals the flavors and can be
cooked over an open fire while the food is continuously rotated to avoid it from being burnt.
Clearly, bamboos have been used a long time ago in their community as Bidayuhs and Ibans use
materials from nature for their cooking and survival.

Furthermore, both ethnics use the same ingredients in making Tuak and in order to
make Tuak you need three or four basic ingredients (John Lim, 2017). First, glutinous rice which
must be cooked and left to cool, the second compulsory ingredient known as ‘ragi’ contains the
enzymes and yeast that need to convert the starch in the rice into sugar to form alcohol during
the fermentation process. It will be left to ferment for a couple of weeks in a cool dark place,
while a mixture of sugar and water will be added to the rice and ‘ragi’ before it is left to
ferment. The fermentation process of Tuak will take place for a few months depending on how
much sugar and the fermentation process is left. Although the younger generations have
created Tuak infused with fruity flavours such as apple, roselle, grape, and pineapple, the older
generations still prefer the original Tuak flavor. Tuak is one of the unique local drinks in Sarawak
that should be introduced to younger generations and they should retain the authentic taste
and flavors.

As we can see that both ethnicities use the same method and utensils but with some
different ingredients in preparing the dishes. They also use natural and healthy ingredients that
can be found in their surroundings of the rainforest. In summary, Bidayuh and Iban ethnic have
more similarities in their daily lives to preserve and remain the delicacy of Sarawak cuisines. At
the same time, Chef Associations or education institutions should organize as well as promote
Sarawak ethnic food through demonstrations or food fairs to create awareness among the
younger generation.
REFERENCES:

1. Attila, E. (2007). Discovering North Borneo. A travelogue on Sarawak & Sabah by the
author-graphic design publisher. National Library of Australia, Canberra, record ID:
4272798.

2. Campbell-Platt. (2019). Charles W. Bamforth, David J. Cook. Food, fermentation, and

Micro-organisms. WILEY Blackwell.

3. Haas, S.

Haas, S. (2013). Bamboo Steamers: Steamed Food Made Fabulously - Food & Nutrition
Magazine. Retrieved 2 June 2022, from https://foodandnutrition.org/september-october-
2013/bamboo-steamers-steamed-food-made-fabulous/

4. John Lim. (2017). Guide to tuak

Guide to tuak. (2017). Retrieved 2 June 2022, from https://www.timeout.com/kuala-

lumpur/bars-and-pubs/guide-to-tuak