Celebrating Gawai Dayak: Sarawak’s Traditional Flavours and Foods

June 1st marks the beginning of Gawai Dayak, one of Sarawak’s most vibrant cultural celebrations. This annual harvest festival is a profound celebration of gratitude, expressed through soulful culinary traditions and the heartwarming practice of Ngabang—the custom of visiting open houses. As you step onto the Ruai (the communal longhouse verandah), you are invited to join a feast that represents the very essence of Bornean hospitality.

The Stars of the Gawai Feast

Pansoh Manok (Bamboo Chicken)

Pansoh is a traditional bamboo-cooking method where meat or fish is cooked inside a bamboo tube over an open fire. The most common version, Pansoh Manok, uses chicken mixed with tapioca leaves, lemongrass, ginger, salt, and sometimes aromatic local herbs. Sealed with water inside the bamboo, the dish is slowly cooked until tender, creating a light, fragrant broth infused with a subtle earthy sweetness from the bamboo.

Tubik Korong

A festive rice dish from the Bidayuh community where simple rice is elevated into something special. It is wrapped in fragrant daun kelupak leaves, imparting a subtle aroma and unique flavor, served piping hot.

The Orang Ulu community has a similar dish called Nuba Laya, made with mashed Bario rice wrapped in isip leaves.

Midin

No Sarawakian feast is complete without Midin, a crisp, wild jungle fern unique to the region. Foraged fresh for the festival, it is typically stir-fried with garlic or shrimp paste (Belacan). Its refreshing, crunchy texture makes it a fast favorite for expatriates and locals alike.

Traditional Festive Sweets And Drink

Kuih Jala (Net Cakes)

Kuih Jala (Net Cakes) are a Gawai staple made from rice flour and local gula apong (nipa palm sugar). Making Kuih Jala takes patience and skill. The bamboo handle must move steadily in circles for an even batter flow. Each net is folded in hot oil and removed when golden brown. Only one Kuih Jala can be made at a time, making the process very time-consuming.

Penyaram

Penyaram is a fermented sweet snack made from rice flour, wheat flour, and gula apong. A deep-fried sweet snack that puffs into a soft, chewy dome with crispy edges, creating a delicious contrast of textures.

Both Kuih Jala and Penyaram are a perfect snack to enjoy with coffee and good conversation during Gawai.

Tuak

The spirit of Gawai is best captured in a glass of Tuak, Sarawak’s traditional rice wine. Tuak is made from glutinous rice fermented with special ragi (yeast). The drink’s character changes with fermentation time. Young tuak is sweet and lightly fizzy, while aged tuak is stronger, clearer, and more wine-like.

Tuak is offered as a gesture of respect and friendship the moment you are welcomed by the Tuai Rumah (longhouse chief).

Traditional Gawai festive snacks and tuak served inside a beautifully decorated Sarawak longhouse, welcoming guests with warm Dayak hospitality.

A Meaningful Welcome Home

For SMM2H residents, sharing Gawai Dayak Food in a longhouse during Gawai is more than just tasting new food; it is about building connections and feeling at home in Sarawak.

 It is an opportunity to experience authentic Bornean culture through the warmth of its people and the unforgettable taste of its traditional cuisine.