widely practiced by the Ibans ingeniously seals moisture within the dish while infusing it with the fragrant whiff of bamboo. If the durian’s notorious stench doesn’t bother you, sample one of the.Dyak’s many dishes cooked with tempoyak or fermented durian paste. Fermentation is a life-saver among hunter-gatherer tribes, as it saves them the trouble of constantly seeking out fresh produce. One of the. Dyak’s strongest points is its use of hasil hutan, or jungle ungle produce. From fiddlehead ferns to tapioca leaves, the vegetables here are as wild as they get.
Sarawak produces stagger-ggering quantities of black pepper – more thanthan 25 million kilograms per year, to be exactxact – and exports 90% of its produce. Thiss highly coveted spice makes its way to kitchens all over the globe, and is heralded by some of the world’s best chefsefs including multi-Michelin-starred restau-rateur Alain Ducasse. Sarawak black pepper can easily be found anywhere in town, but we recommend picking up fresh pods from