The Bidayuh’s were known as "Land Dayak”. However, today they prefer to be known as “Bidayuh”. In their dialect, “Bi” means ”People” and “Dayuh” means ”Land”. The Bidayuhs are also known for their warrior audacity. In a war, a Bidayuh man’s status is judged by the numbers of skulls hung on the ceiling just before entering their houses. The more skulls you have, the higher your warrior rank. 

 

 

Asam Siok (pronounced: a-sum see-yolk)

Chicken with rice and bamboo is one of Bidayuh’s famous foods, although this food is rarely known to the Sarawakians. This food is the Bidayuh’s own version of Manok Pansoh, which is originally, came from the Ibans. The preparation of the meal is very simple indeed. Nevertheless, the cooking part requires extra care and attention to avoid from overburning of the bamboo. The use of bamboo is a natural way of cooking that seals in the flavours and produces astonishingly tender chicken, perfumed with lemongrass and bamboo. 

 

 

 

Ingredients:

Whole Chicken

Lemongrass

Bamboo

Ginger

Salt

Steam rice

Tapioca leaves

 

Methods of cooking

1. Stuff rice and chicken (already marinated with salt, ginger and lemon grass) into the bamboo until about three-quarter full.

2. Fill the rest with tapioca leaves. The leaves seal the mouth of the bamboo to contain the steam from escaping hence leaving an additional aroma and taste.

3. The stuffed bamboo is then cooked in open fire.

4. Remember to turn the bamboo to keep the content evenly cooked

 

 

 

 

Ingredient:

2 cloves of garlic

2 stalk of lemongrass

Sambal belacan

Salt

Grated tapioca/cassava

Fermented Durian (Tempoyak) (optional)

 

Methods of cooking

1. Saute garlic until fragrant.

2. Add in water. Don't forget to lower down your temperature since the pot is very hot, before pouring in the water. Then raise the gas into high to boil the water.

3. Add in lemongrass and sambal belacan. Add in salt.

4. Then add in the grated tapioca bit by bit until the tapioca turn transparent and to required consistency.

5. Last but not least put fermented durian (tempoyak)