Latest news with #BazaarGawaiDayak2025
Borneo Post
19-05-2025
- Business
- Borneo Post
Coffee-infused and sugarcane tuak draw crowds at Bazaar Gawai Dayak 2025
Melissa Manis Pongka showcases her unique blends of tuak at the Bazaar Gawai Dayak 2025 in MJC Batu Kawa. Also displayed is a piece of 'kayu koong' the traditional tree bark used in fermenting her sugarcane tuak. – Photo by Desiree David KUCHING (May 19): Visitors to the Bazaar Gawai Dayak 2025 at MJC Batu Kawa are getting a taste of tradition with a twist, as one brewer's unique blends of tuak are drawing steady interest. Melissa Manis Pongka, a tuak maker from Kampung Jugan in Bau, is offering a coffee-infused tuak made from Liberica beans grown on her own farm. The beans are harvested, processed, and brewed into rice wine, which is then left to ferment for five months. 'When you drink it at first, it tastes like stout. The coffee taste and aroma only come through at the end,' she said when met by The Borneo Post. Her special coffee tuak has become the top-selling item at her stall since the opening day of the bazaar. Melissa is also showcasing a more complex variety, sugarcane tuak, which she brews without yeast. Instead, she uses what the Bidayuh Bau called 'kayu koong', a type of tree bark traditionally used by the Bidayuh community in Bau and found only in old forests. Melissa speaks to her customers, explaining her tuak flavours. – Photo by Chimon Upon 'The pieces of wood are cooked with sugarcane juice for four to five hours using firewood. 'After it cools, the tuak will be fermented in the 'tajau' or fermentation jar, or a glass bottle,' she explained. The sugarcane tuak takes more than six months to ferment and unlike other types, grows darker with time. 'For example, glutinous rice tuak becomes clearer as it ages, but sugarcane tuak becomes darker,' she said. The Bazaar Gawai Dayak 2025 which runs from May 15 to 25, features a wide array of stalls offering traditional Dayak food, handmade crafts, cultural performances, and festive outfits, a vibrant celebration of Sarawak's rich indigenous heritage. Bazaar Gawai Dayak lead local delicacies Melissa Manis Pongka tuak
Borneo Post
16-05-2025
- Entertainment
- Borneo Post
MJC Batu Kawa's Bazaar Gawai Dayak 2025 draws crowds with culture, crafts and cuisine
KUCHING (May 16): The Bazaar Gawai Dayak 2025 at MJC Batu Kawa has drawn large crowds as it enters its second day, offering a vibrant fusion of culture, crafts, and cuisine. Visitors are greeted by rows of stalls showcasing Dayak-themed items, including traditional accessories, handwoven crafts, intricate beadwork, and cultural attire. The atmosphere is festive, with upbeat music playing in the background as people wander from booth to booth, soaking in the vibrant displays and diverse offerings. From intricately beaded jewelry to handmade garments and artisanal goods, the bazaar highlights the rich cultural heritage of Sarawak's indigenous communities. Food has become a major draw, with an abundance of stalls offering traditional delights such as pansuh (meat cooked in bamboo), authentic Bidayuh dishes, and other Dayak specialties. Aromas of smoky grilled meats, hearty stews, rice wrapped in leaves, and sweet local treats fill the air, tantalising the senses. Refreshing drinks, including locally brewed tuak (rice wine), are also available to complement the meals and enhance the festive mood. Adding to the excitement, tonight's programme features the Gawai Country Night, complete with live music and cultural performances. One of the evening's highlights is the Tuak Nyamai competition, where homemade rice wine is judged based on flavour and quality. Running until May 25, the Gawai Bazaar 2025 features 180 stalls and a variety of nightly activities to keep the celebratory spirit alive throughout the 11-day event.
