Miri, Wednesday: Yayasan Perpaduan Sarawak is partnering with The Tuyang Initiative and MYY Living Arts to present the final installment of this year’s Culinary Demo & Dialogue, titled “The Bera Series,” from 2 p.m. to 5 p.m. on November 11, 2023, at the WAT Academy in Miri. The event will feature four rice-based dishes called pitoh, nuba’ laya, keropok bera, and roti benak.
Rice is a staple, most often steamed and always served with other dishes. Its paramount importance is reflected in the indigenous cultures within Borneo, which revolve around the veneration of rice spirits. Indigenous communities have developed techniques for curing, fermenting, and preparing
various types of dishes from rice.
Acknowledging the variety of indigenous rice-based delicacies in Sarawak, this year’s final installment of the Culinary Demo & Dialogue will feature the Bera Series, highlighting four different rice-based delicacies: pitoh, nuba’ laya, ruti benak, and keropok bera.
Pitoh is a traditional delicacy of the Kayan community, made from glutinous rice, commonly wrapped with daun isip, and including added meat or fat, a tad of sugar, and salt to make it savory. Nuba’ laya is a similar type of rice-based delicacy for the Lun Bawang communities, made from the Ba’kelalan Adan rice.
Keropok Bera and Ruti Benak are tidbits made from either glutinous or purple rice from the highlands. These tidbits are the product of the innovative ancestors of the indigenous peoples due to the lack of access to flour and leavening agents to make bread, crackers, and similar items. They
used glutinous rice to devise their own enjoyable treats in the absence of conventional baking ingredients.
The stories behind each of these delicacies are equally important as the knowledge of how to make them. Culinary Demo & Dialogue uses an approach that combines cooking demonstrations with dialogue between participants and culinary instructors to learn more about the background of the
dishes.
“Knowing the background of delicacies is crucial in fostering understanding and interest in the cultures represented by the dishes. Food is not just a source of nourishment but also a collection of heritage, culture, legacy, and history,” says Ms. Juvita Tatan Wan, co-founder of The Tuyang Initiative.
“Understanding the history and significance of these dishes allows us to appreciate and respect the culture and traditions of the people who created them. Moreover, it can also help promote cultural tourism and encourage people to explore and experience the diverse culinary heritage of different
regions,” she added.
It is hoped that programmes like this can bring lesser-known indigenous dishes and recipes under the spotlight, allowing many people to learn how to make them at home.
Registration is free, and seats are limited. For those interested in joining “The Bera Series”, the public can register by scanning the QR code provided in the event poster or by contacting Mr. Nehemiah Nadim at 014-692-5988 or Ms. Rebekah at 013-839-2045. The event will also be live-streamed on the Facebook pages of Yayasan Perpaduan Sarawak and MYY Living Arts.
