Table 1 The Bidayuh Gumbang and Bidayuh Mongkos traditional cuisines

Natural cookware

(1) Bamboo tubes

Natural wrapper

(1) Daun Manah (Phacelophrynium maximum) (Fig. 4B)

(2) Daun Sang (Johannesteijsmannia altifrons) (Fig. 6B)

Natural topper/lid

(1) Pandan or screwpine leaves (Pandanus amaryllifolius)

(2) Tapioca leaves (Manihot esculenta)

Natural flavor enhancer

(1) Daun Sisong (Pycnarrhena cauliflora) (Fig. 3)

(2) Pandan or screwpine leaves (Pandanus amaryllifolius)

Traditional cuisines belonging to the respective village

Cuisines

(a) Siok Tribuh (Chicken cooked in bamboo) (Fig. 2)

Ingredients: chicken cut into pieces, lemongrass, long coriander leaves, ginger, onion, shallot, grounded pepper and salt. Daun Sisong is optional

(a) Pangkang (Glutinous rice cooked in bamboo) (Fig. 7 and Fig. 8)

Ingredients: glutinous rice, salt and coconut milk

(b) Nasi Sum (Traditional chicken rice) (Fig. 4)

Ingredients: rice, chicken fats, chicken and salt

(b) Saam (Twice-cooked chicken rice in bamboo) (Fig. 9)

Ingredients: rice, chicken cutlets, ginger, garlic, shallot, lemongrass, and salt

(c) Kasom I’kien (Fermented River fish/freshwater fish) (Fig. 5)

Ingredients: river fish, salt and rice flour

(c) Gires Ikan (Fermented River fish/freshwater fish) (Fig. 10)

Ingredients: river fish, salt and cooked glutinous rice

(d) Lepok Durian (Durian sweet cake) (Fig. 6)

Ingredients: fresh durian pulp

(d) Nyior (Sago-based sweet cake) (Fig. 11)

Ingredients: sago flour, coconut milk and sugarcane syrup

Usual consumption occasion

(1) Bidayuh Gawai (Harvest Festival)