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The Bidayuh are an indigenous people who live on the western side of Sarawak. Bidayuh means people of the land, which “Bi” means “people” while “Dayuh” means “land.  Besides, they also live in a longhouse that has been their tradition for many decades until now. They have their own dialect or slang that is different from any other cultures in Malaysia.

(Story - | Sarawak Tourism Board. (n.d.). https://www.sarawaktourism.com/web/stories/story-view/our-people-bidayuh)

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1. INTRODUCTION

2. BIDAYUH

Culture background

What is manok pansuh?

Ingredients

Steps

Way to cook manok pansuh

Tiboduk

Ingredients and steps

3. KRISTANG

Culture background

What is devil's curry?

Ingredients

Paste ingredients

Steps

How to make devil's curry?

Bolo sugee

How to make sugee cake?

Ingredients

Steps

4. ORANG ULU

Culture background

What is nuba laya?

How to make nuba laya?

Ingredients

Steps

Let's make dinuh!

Ingredients

Steps

5. KADAZANDUSUN

Culture background

What is hinava?

Ingredients

Steps

How to make hinava?

Ingredients

Steps

6. BAJAU

Culture background

Sagol

Ingredients

Steps

Pinjaram

Ingredients

Steps

How to make pinjaram?

7. REFLECTION

8. REFERENCES

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Assalamualaikum and hi to all! My name is Imran Zuhairi bin Mohd Zaki and I am currently studying in Bachelor of Degree in Applied Language Studies (Hons) English for Intercultural Communication.

This is my padlet for us to dive into the diversity of traditional cuisines for some ethnic groups in Malaysia. Bajau, Kadazandusun, Iban, Kristang and Orang Ulu are my focus on this assessment and I will focus solely on the traditional cuisine for each ethnic.

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NAME : IMRAN ZUHAIRI BIN MOHD ZAKI

GROUP : LG2431A

STUDENT ID : 2025244998

LECTURER'S NAME : DR MAIZURA MOHD NOR

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The Bajau people mostly live in the West Coast and East Coast of Sabah. Usually, these people work as farmers, fishermen, divers and also as horsemen. Those on the East Coast are commonly known as “Sea Gypsies”, resembling their seafaring tradition, while the West Coast are known as “Cowboys on the East”.

(People & History | Sabah Government Official website. (n.d.). https://sabah.gov.my/en/content/people-history)

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The Kristang, Portuguese-Eurasians or Serani are Creole indigenous people who can usually be found in Melaka. The Kristang community started when Portuguese soldiers and Malay residents in Melaka got into coercive intermarriage or the direct word, we can say as forced marriage in 1511. Today, this community is becoming bigger with almost 37,000 people worldwide.

About the Kristang people and language. (n.d.). https://kodrah.kristang.com/about-kristang/.

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Orang Ulu refers to several indigenous groups such as the Kelabit, Lun Bawang, Berawan, and the Penan. They are known for their shy and semi-nomadic lifestyle. They are also Orang Ulu in the north Kapit and Pelagus Rapids include the Kayan, Kenyah, and Lahanan groups, with the Kayan being the largest among them. Penan are distinguished by a semi-nomadic lifestyle in the forest that makes them can barely preserve their habitat and they are fighting to protect their forest against massive deforestation. (Terra-Cultura, 2025)

Story - | Sarawak Tourism Board. (n.d.-c). https://www.sarawaktourism.com/web/stories/story-view/our-people-orang-ulu

Terra-Cultura. (2025, August 28). The Bidayuh of Borneo: History and Traditions of the Longhouses. Terra Cultura. https://terra-cultura.com/en/the-bidayuh-of-borneo-history-and-traditions-of-the-longhouses/

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The Kadazandusun is one of the largest communities in Sabah. Traditionally, they have been a farmer for a long time which makes them have one festival called the Harvest Festival on the 30th and 31st May annually to honour the Rice Spirit and be grateful for a plentiful harvest.

People and history. (n.d.). https://sabah.gov.my/en/content/people-history.

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Hinava is a popular dish among the community. It is an appetizer salad that has a tangy and refreshing flavour. It is made from fresh mackerel fillet.(MySabah.com, 2025) This dish is served when there are festivals or ceremonies and even on a daily basis as an extra dish. Some people also use squid or prawn however, it needs to be fresh. (Musa, 2022)

Musa, A. (2022, November 11). Kenali Hinava, sajian tradisional popular masyarakat Kadazan dusun di Sabah. I Love Borneo. https://www.iloveborneo.my/kenali-hinava-sajian-tradisional-popular-masyarakat-kadazan-dusun-di-sabah/

MySabah.com. (2025, June 6). Hinava: Heritage Salad of Sabah. https://www.mysabah.com/wordpress/hinava/

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Fish fillet

Calamansi juice

Red chilli

Bitter gourd

Salt

Ginger

Onion

Wild mango or mangifera pajang

Hinava. (2020, August 8). Cookpad. https://cookpad.com/my/recipes/13367373

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1. Chop the mackerel or shred it with your fingers and remove the bones.

2. Mix in the lime juice, shallots, ginger, salt, bitter gourd, chili and grated mangifera pajang, then mix well.

3. Store it in the refrigerator overnight or eat it after 1 hour.

Hinava. (2020, August 8). Cookpad. https://cookpad.com/my/recipes/13367373

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everydaygourmettv. (2023, September 29). Fresh Fish Salad Hinava | EG13 EP65 [Video]. YouTube. https://www.youtube.com/watch?v=Z_npJNDkvQg

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Kwan, K. (2025, April 1). Devil’s curry – how to make authentic curry debal. Taste of Asian Food. https://tasteasianfood.com/devils-curry/

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Devil’s Curry also known as Kari Debal in Kristang is one of their traditional foods. This dish is an example of Portuguese cultural influence that has blended with local elements in Malay and Indian cuisine. Debal, which means “beef” or “meat”, refers to the beef that is used in the curry but it can also be made with chicken or mutton. This dish is often cooked for celebration especially on Christmas Day but it can also be found at a restaurant that serves Kristang cuisine. (Maklumat Seni Budaya, n.d.)

Maklumat Seni budaya. (n.d.). https://pemetaanbudaya.jkkn.gov.my/senibudaya/detail/964

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Chicken

Potatoes

Oil

Mustard seeds

Water

Salt and sugar

Distilled white vinegar or tamarind juice

Cilantro

PASTE INGREDIENTS

Dried red chilies

Shallots

Garlic

Lemongrass

Ginger

Galangal

Ground turmeric

Malaysia, R. (2025, April 18). Devil’s Curry. Rasa Malaysia. https://rasamalaysia.com/devils-curry/

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1. Mix all the ingredients for the paste in a blender and blend them until smooth.

2. Grind the mustard seeds and then cook them in a pot with hot oil until they start to pop.

3. Add the paste and cook it until aromatic and the oil starts to separate from the paste.

4. Throw the chicken in and stir them together to let the chicken coat with the paste.

5. Before adding the water, put in the potatoes and then fill the water until the chicken can barely be seen at the top.

6. Reduce the heat and let it simmer for about 20 to 30 minutes before adding salt and sugar.

7. Lastly, add the white vinegar or tamarind juice and mix it well. Done!

Malaysia, R. (2025, April 18). Devil’s Curry. Rasa Malaysia. https://rasamalaysia.com/devils-curry/

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Taste of Asian Food. (2021, September 17). Devil’s curry - how to make authentic curry debal (Eurasian Kristang cuisine) [Video]. YouTube. https://www.youtube.com/watch?v=r-4iESL4R7I

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Devil's curry - how to make authentic curry debal (Eurasian Kristang cuisine)

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Usually made from semolina, eggs and cream, this is a classic dessert cake traditionally from Kristang and it has a moist and crumbly texture that boasts its sweet almond and vanilla flavour.

Bloor, A. (2025, July 30). Eurasian sugee cake (a semolina and almond cake). Singaporean and Malaysian Recipes. https://www.singaporeanmalaysianrecipes.com/eurasian-sugee-cake/

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INGREDIENTS

450g butter (room temperature)

450g castor sugar

225g sugee (semolina)

12 egg yolks

225 ml cream

5 egg whites

170g almonds, chopped and toasted

1 ½ tsp vanilla essence

½ tsp almond essence

½ tsp rose essence

2 tbsp brandy (optional)

225g self-raising flour (sifted)

STEPS

1. Using a stand mixer, beat butter and sugar until light and fluffy. Scrape the sides and paddle every few minutes.

2. Mix in the sugee evenly and chill for at least 4 hours or overnight in the fridge.

3. Take out the batter from the fridge and let it chill at room temperature while preheating the oven to 160 degrees.

4. Beat in egg yolks one at a time with the sugee batter.

5. Beat egg white in another bowl until stiff peaks.

6. Mix in almonds, vanilla essence, almond essence, rose essence, and brandy (optional).

7. Add in flour until just combined and followed by the beaten white eggs by using folding method.

8. Pour the batter into a mould, then lower the oven temperature to 130 degrees and bake the cake for about an hour. Done!

Sugee cake: A rich cake for a crowd | Periuk.my. (n.d.). https://periuk.my/recipes/sugee-cake/

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Syok Tanok Darum Buuruk or Ayam Panok is a traditional food that came from the Dayak ethnic which includes the Bidayuh ethnic. This food is cooked in bamboo over a slow wood fire. This food is generally be served during festivals in Sarawak but now you can find it in any common restaurant that serves Sarawak food. Local people said that it would be better if you used “ayam kampung” for the marination can be absorbed more by the chicken and the meat will be a lot tender. One of the tips to cook this dish is not to put the bamboo way too close to the burning wood. (Mail, 1970)

Mail, M. (1970, January 1). Ayam pansuh A Sarawak exotic delicacy loved by many (VIDEO). Malay Mail. https://www.malaymail.com/news/eat/drink/2015/06/28/ayam-pansuh-a-sarawak-exotic-delicacy-loved-by-many-video/923543

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Bamboo

Chicken (already cut into pieces)

Half a cup of water

Garlic

Shallots

Ginger flowers

Ginger

Lemongrass

Large chilies

Salt

Seasoning powder

Cassava shoots

Ismail, M. R. (2024, May 3). Resipi ayam pansuh. Harian Metro. https://www.hmetro.com.my/WM/2024/05/1086519/resipi-ayam-pansuh

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Pound garlic and onions in a mortar until smooth.

Cut ginger, ginger flower, lemongrass and large chili thinly.

Mix the chicken with the earlier ingredients.

Season the chicken and then put it in a bamboo.

Close the end of the bamboo with cassava shoots.

Put the bamboo against the burning wood and cook it slowly.

Always check on the bamboo so that it does not get burned.

If the cassava shoots become golden, it means the chicken is cooked.

Take out the chicken from the bamboo and serves it.

Ismail, M. R. (2024, May 3). Resipi ayam pansuh. Harian Metro. https://www.hmetro.com.my/WM/2024/05/1086519/resipi-ayam-pansuh

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MY AJINOMOTO. (2016, June 1). Manok Pansoh [Video]. YouTube. https://www.youtube.com/watch?v=QPPX7Y8oRCI

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Betong, Sarawak. (2023, October 20). Dayak’s secret recipe: Manuk Pansuh [Video]. YouTube. https://www.youtube.com/watch?v=QlK64gAEhfU

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Tiboduk is a dessert from the Bidayuh ethnic group. It is made from glutinous rice that has been ground finely and sugar cane. Back then, they used to make it from scratch even the glutinous flour, but people use the ready-made flour now. Then, cook it the same way as manok pansuh got cooked but tiboduk must be wrapped in a banana leaf before going into the bamboo. It is also served at festivals such as Gawai Dayak.(An, 2025)

An, N. (2025, May 22). Ketahui Tiboduk, Kuih Tradisional Dari Etnik Bidayuh Dalam Buluh Yang Unik. I Love Borneo. https://www.iloveborneo.my/tiboduk-kuih-tradisional-bidayuh-dalam-buluh/

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Glutinous flour

Fresh coconut milk

Sugar cane

Bamboo

Banana leaf

Pandan water

1. Blend glutinous rice until it becomes flour.

2. Mix pandan water and sugar cane in a bowl and then add glutinous flour until the consistency is not too thick.

3. Pour in the fresh coconut milk into the mixture.

4. Roll the banana leaf and slide it into the bamboo.

5. Pour the batter into the bamboo but not too much, just until the batter enough for three quarter of the bamboo. It cannot be too much, if not the batter will overflow while cooking.

6. Put the bamboo against the ember and let it cook.

miss bid. (2021, January 2). Lemang Tiboduk || Bidayuh Bau, SARAWAK [Video]. YouTube. https://www.youtube.com/watch?v=A86l1VG0He0

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This is a traditional dessert of the Kadazandusun called hinompuka. It is made from glutinous rice flour, coconut milk and brown sugar. Always served on Pesta Kaamatan or even as a compliment for afternoon tea. This dessert is often linked with Pesta Kaamatan as a grateful sign to Bambaazon (rice spirit) for the bountiful harvest every year. The ethnic people often make this dessert together to foster their enthusiasm in the community.(Farisha,2025)

Farisha. (2025, March 15). Hinompuka, kuih tradisional kaum Kadazandusun berasaskan beras pulut dan gula merah. I Love Borneo. https://www.iloveborneo.my/hinompuka-kuih-tradisional-kaum-kadazandusun/

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Glutinous rice flour

Tadong (Sabahan purplish rice flour)

Sugar

Coconut milk

Aji-no-moto

Salt

Banana leaf

Cooking oil

STEPS

1. Mix glutinous rice flour, tadong, sugar, coconut milk, aji-no-moto and salt in a bowl.

2. Brush oil on banana leaves.

3. Put the mixture in the banana leaf and wrap. Do not put too much so that it would not overflow.

4. Steam for 30 minutes in a steamer and done!

Umamilicious. (n.d.). https://umamilicious.my/recipes/hinompuka

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MY AJINOMOTO. (2016a, June 1). Hinompuka [Video]. YouTube. https://www.youtube.com/watch?v=ybCi5ah9910

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Sagol also called Sinagol or Siagol, is one of the traditional delicacies of the Bajau ethnic. The name of this dish comes from the Bajau Laut word “Sagol”, which means “mix” or “mixture,” referring to the combination of fish meat, fish liver, and various spices that create its unique and aromatic flavor. Bajau people often use fish that have large livers, such as stingray, pufferfish or parrotfish.

Jabatan Kebudayaan dan Kesenian Negara (JKKN). (n.d.). Senibudaya detail 1177. Portal Pemetaan Budaya JKKN. https://pemetaanbudaya.jkkn.gov.my/senibudaya/detail/1177

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Fish

Onion

Lemongrass

Chili

Turmeric

Salt

Oil

STEPS

1. Wash the fish and then separate the flesh and liver from the bone. After that, boil the fish.

2. Heat up oil in a pan while slicing the onion, chili and lemongrass.

3. Throw in all the ingredients that have been sliced in the pan and add a little bit of turmeric.

4. Once it gets golden brown, put in the fish liver. Before the liver cooks, add the flesh in.

5. Lastly, season with some salt.

Sagol makanan tradisi Bajau Semporna. (2022, January 28). https://demisabah.com/sagol-makanan-tradisi-bajau-semporna/

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Also known as penyaram, penjaram or cucur jawa.

It is crispy on the edge and chewy in the center.

The Bajau people usually eat it for afternoon tea.

It has three flavours, which include the golden colour is original, the brown colour has palm sugar in it and the green is pandan flavour.

MySabah.com. (2022, April 18). Kuih Pinjaram, The UFO Cake of Sabah. https://www.mysabah.com/wordpress/kuih-pinjaram/

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Rice flour

All-purpose flour

Palm sugar

Sugar

Water

Pandan leaves

Salt

Oil

STEPS

1. Cook the brown sugar and normal sugar with water and pandan leaf (for extra fragrance) until they dissolve. Strain it and let it cool.

2. Mix all-purpose flour, rice flour and salt while gradually pouring in the sugar syrup earlier until well combined.

3. Add water if the batter is too thick. Just until the batter becomes slightly runny and smooth.

4. Strain the batter to prevent clumps when cooking later.

5. Whisk the batter until bubbles form.

6. Rest the batter for at least 4 hours at room temperature or let it ferment overnight and fry it the next morning.

7. Heat up oil in a pan to fry.

8. Pour the batter in slowly. When one side is cooked, flip it over until both sides are done.

9. Excess the oil and enjoy!

Nur. (2022, April 13). Sangat sedap. resipi kuih penjaram guna sukatan cawan. Rasa. https://www.rasa.my/sangat-sedap-resipi-kuih-penjaram-guna-sukatan-cawan/

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rin’s. (2024, September 5). Crispy and Chewy inside! Penyaram or Pinjaram | Traditional Malaysian Dessert | Easy and simple [Video]. YouTube. https://www.youtube.com/watch?v=j1SDBVsE3x8

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Crispy and Chewy inside! Penyaram or Pinjaram | Traditional Malaysian Dessert | Easy and simple

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In the past, the Lun Bawang or Kelabit people brought this food when they went hunting because it lasted long and was easy to carry. Nuba laya is made with Bario rice. After the rice is cooked, it will be pounded while still hot to make the rice smooth and sticky like glutinous rice texture. Then, it will be wrapped in a leaf called Itip. The Lun Bawang people usually eat it with some sides like salted egg and fermented fish or smoked fish.

Na, I. (2025, March 7). Menikmati Nuba' Laya: Hidangan Tradisional Etnik Kelabit dan Lun Bawang di Lawas. I Love Borneo. https://www.iloveborneo.my/nuba-laya-juadah-tradisional-kelabit-lun-bawang/

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INGREDIENTS

Bario rice

Itip leaves

Water

MAKING STEPS

1. Cook the rice with an appropriate amount of water.

2. Once the rice is cooked, slow down the fire and mash it with a ladle or wooden spoon until it becomes smooth and sticky.

3. Prepare the itip leaves, clean the dirt that is on the leaves.

4. Lastly, an appropriate amount of rice according to the sizes of the leaves and then wrap it.

DC Simple Life. (2021, May 13). Making “Nuba Laya” (Lun Bawang tradisional food) [Video]. YouTube. https://www.youtube.com/watch?v=Ea_7GlB5s-o

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Making 'Nuba Laya' (Lun Bawang tradisional food)

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Dinuh is a dessert from the Kayan ethnic group. It has a chewy and crispy texture.

INGREDIENTS

Rice flour

Glutinous flour

Salt

Sugar

Water

STEPS

1. Mix all dry ingredients in a bowl.

2. Pour in water little by little so that the dough does not get too liquid.

3. Once the dough is done, heat up the oil to fry the dough.

4. While waiting for the oil to heat up, make any shape that you want with the dough.

5. Fry the dough with slow fire so that the skin does not get burn.

Sarawak, U. (2022, May 12). Dinuh kuih tradisional kaum Kayan - UTUSAN SARAWAK. UTUSAN SARAWAK. https://utusansarawak.com.my/dinuh-kuih-tradisional-kaum-kayan/

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Ramliza MR. (2021, April 2). Dinuh | Kuih Tradisional Orang Ulu di Sarawak [Video]. YouTube. https://www.youtube.com/watch?v=BOpYmdDaO-8

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Dinuh | Kuih Tradisional Orang Ulu di Sarawak