Umai-This is a dish for the brave. The umai is traditionally a standard lunch meal for the Melanau fisherman. Thin slivers of raw fresh fish, usually iced but not frozen, combined with thinly scliced onions, chili, salt and juice from sour fruits like lime or assam go into preparing this dish. The dish is usually accompanied by a bowl of toasted sago pearls and is so simple that fishermen prepare it easily on their boats.
Linut is an originated from Brunei, but widely consumed in Sabah and Sarawak. Linut is a sticky porridge-like type of food, made from sagu flour. It can be eaten raw, or dipped into spicy sambal belacan. Normally, linut is eaten during high tea or night supper. Linut is best when served hot, and that is why the accompaniment and side dishes must be prepared before hand so that the linut can served right away while it is still hot. The traditional way to scoop the sticky linut from the bowl is to use a special clipper made from the vein of the sago palm frond. Just poke the clipper into the linut and twist it around a few times and scoop the linut which sticks to the clipper. Linut is normally served during a family reunion or a gathering of friends and visitors. This starchy stuff has a myth attached to it and one is not allowed to laugh or speak loosely about things that should not be heard while eating.
Ayam Pansuh - The Iban dish of Manok Pansoh (ayam Pansuh) or chicken in bamboo is a must try. Cut chicken pieces, mushrooms, lemongrass and tapioca leaves are stuffed into bamboos and cooked over an open fire. This seals in the flavour and the result is succulent and juicy tender chicken, with gravy hinting of lemongrass and bamboo.
