DRINKS

Rice Wine of Sarawak: Tuak Iban, the Taste of Tradition

Tuak Iban is a symbol of celebration, unity, and heritage among the Iban people in Sarawak. Every sip of Tuak tells a story. Whether you're exploring local flavors or seeking an authentic Sarawakian experience, Tuak Iban is a must-try that connects you to the heart of Borneo.

Tuak Iban

For your information, Tuak is a light alcoholic beverage. Made from fermented glutinous rice and natural yeast. This sweet rice wine is traditionally served during Gawai Dayak and special ceremonies.

A step-by-step guide on how to make homemade Tuak

Cook the glutinous rice first. Once it is fully cooked, let it cool completely.

2. Sun-dry the ragi (fermentation yeast or Chiping) under the direct sunlight.

3. Pound the ragi using a mortar and pestle until it becomes a fine powder.

4. Prepare additional ingredients like ginger and galangal. Pound them as well and use the mixture to coat inside and outside of the fermentation container (usually a large jar of plastic barrel)

5. Make sure the container has also been sun-dried beforehand. After all the preparations, mix the cooled glutinous rice with the finely pounded ragi inside the container.

7. Let the mixture rest inside the container for 3 days.

8. In the meantime, prepare sugar water by boiling sugar and mixing it with lukewarm water. let it cool completely.

9. After 3 days, pour the cooled sugar water into the container with the rice and yeast mixture

10. seal the container tighly and let it ferment for about one month.

Now you can enjoy and try by yourself to make the homemade tuak

when preparing Iban people believe there some superstitions in making Tuak to ensure the fermentation proses goes smoothlty some of them is avoid to touching anything sour such as limes or tamarind and watch your words. It is believe that one must speak politely and avoid negative or harsh language while making Tuak.

Now you have heard about Tuak. Tuak is a non-halal traditional rice wine enjoyed by the Iban community during festivals and special occasions. While not for everyone due to its alcohol content, foreign visitors can experience these unique drinks by visiting longhouses especially during Gawai.

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Langkau Iban: The Strong Sprit of The Iban People

Langkau is a non-halal drink with high alcohol content. It is not commonly found in shops but can sometimes be experienced in Iban Longhouses, especially during Gawai Dayak. It is a strong drink meant to be enjoyed with care and cultural respect

Langkau

Langkau is a traditional distilled liquor made by the Iban community in Sarawak. It starts as a Tuak (rice wine), but then goes through a distillation process to become a much stronger alcoholic drink. Note that sometimes langkau can contain up to 40% or more alcohol

The word Langkau comes from the Iban word for distill or refers to the process of collecting the alcohol vapour. It is typically homemade in longhouses using traditional methods with bamboo pipes, clay pots and fire.

Nowadays, Langkau is made by a Metal drum, Copper Tubing, a collection jar, and a firewood Stove.

When is Langkau is consumed?

langkau is usually served during festivals, ceremonies or as gift of respect to honored the guest. Langkau isnt just a drink it is powerful sysmbol of Iban tradition, crafted with care and passed down through generations

Langkau offers a rare glimpse into the Sarawak local product. Curious to try? This non-halal drink is best experienced at Iban longhouses during festivals like Gawai. Just one sip, and you are tasting a bold piece of Borneo's living heritage.

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