This Culinary Demo & Dialogue is brought to you by Yayasan Perpaduan Sarawak with the support of The Tuyang Initiative, MYY Living Arts, and WAT Academy as our venue and program partners, where the workshop will be held to teach participants how to prepare local Sarawakian delicacies.

The purpose of the project is to promote dialogue, discovery, mastery, and innovation in Sarawakian dishes. In this new segment, we are bringing you; Linut, Tumpik, and Umai, are cuisines from the Melanau community.

One of the dishes will have a unique twist that will make you ponder if our traditional foods can be made modern while retaining their original flavour, presentation, and feel.

Event date(s) and time: 15 July 2023, 2pm-5pm

Type of event: Demo & Dialogue

Format: Face-to-face

Location and Venue: WAT Academy, Lot 1982, 1st & 2nd Floor, Marina Square 2 Marina Parkcity, 98000 Miri, Sarawak

Agenda/Schedule:
2 pm-2:30 pm: INTRODUCTION FROM THE INSTRUCTOR
2:30 pm-2:45 pm: INTRODUCTION OF THE MELANAU DELICACIES
3:00 pm-3:30pm: PRESENTATION OF THE COOKING DEMO BY THE INSTRUCTOR
3:30 pm-4:30 pm: PARTICIPANTS START PREPARING THE DISH WITH THE INSTRUCTOR GUIDING THEM
4:30 pm- 4:50 pm: PLATING AND TASTING
4:50 pm-5:00 pm: QUESTION AND ANSWER SESSION

Umai Kaki Ayam Ingredients:
Chicken Feet
Shallot
Garlic
Ginger
Bird Eye Chili
Salt
Sugar
Lime/Vinegar

Method:

1. Put the sliced chicken legs into the bowl with lemongrass slices and birds-eye chili.
2. Add salt to taste and lemon juice. Mix well and marinate for an hour.
3. Ready to enjoy.

NOTES: Do not overcook the chicken feet, and submerge them in ice water to remove the bones easily.

Tumpik Ingredients:
Sagu Flour
Shredded Coconut
Salt

Method:

1. Blend together the Lemantak or Sago Flour, coconut, and salt until smooth.
2. Warm up a flat pan or pan.
3. Some sources recommend sprinkling water into the pan before cooking the lemantak pancake.
4. Sprinkle and flatten a spoonful of batter like a pancake.
5. Fold two of your lemantak pancakes when they are cooked enough.

Linut Ingredients:
Sagu Flour
Hot Water

Method:

1. You can either use poured boiling water or boiling water in a pot.
2. Hot water: 2 people are required. 1 person to pour hot water, 1 person to stir
3. Add in normal water first to make it watery so it doesn’t turn into starch too soon.
4. Then add hot water and stir constantly until the sago becomes clear and gooey.