KUCHING: Traditional Kenyah dishes such as kerumet and licing are more than just food for Macghrina Sheenan Ajang, as they carry memories of her childhood and represent the cultural heritage passed down from her ancestors.
The 35-year-old showcased several Orang Ulu traditional dishes including kerumet, licing, chicken porridge, payang and Tun Upa at the 5th Food & Handicraft Kenyah Bazaar 2026 held at Telang Usan Hotel here yesterday.
In an interview with Sarawak Tribune, Macghrina expressed that traditional food remains an important part of preserving the identity of the Kenyah community.
She shared that kerumet and licing were among the traditional foods that were commonly prepared by elders and ancestors during her childhood, particularly when rice was not easily available.
“Kerumet and licing were very famous during my childhood, when our elders and ancestors prepared these foods as substitutes for rice because rice was not easily available in the past,” she said.
She explained that kerumet is made from cassava that is pounded or mashed and mixed with pork fat, while licing is made from fresh durian that is prepared through grilling or smoking.
For kerumet, she said the dish does not require many ingredients, with cassava and pork fat being the main components. The mixture is then wrapped using tarit leaves, which she said was difficult to find as it only grew in interior and mountainous areas.
Meanwhile, she said licing is prepared by removing the seeds from fresh durian before wrapping it with tarit leaves before it goes for grilling or smoking.
Macghrina said licing was one of the most popular traditional foods during her childhood and remains an important dish among the Orang Ulu (Kenyah) community today, despite changes in lifestyle and fewer people living in villages.
“During our time, licing was one of our staple traditional foods. I am not sure about today as times have changed and many people no longer live in villages, but among the Orang Ulu (Kenyah) community, licing remains an important traditional food,” she said.
She added that the knowledge of preparing these traditional dishes was passed down to her through her grandparents and ancestors.
For Macghrina, continuing to prepare traditional food is not only about maintaining old recipes but also ensuring that the stories and heritage behind the dishes are not forgotten.
She hoped younger generations would continue to appreciate and preserve traditional Kenyah food despite many community members now living in urban areas, towns and cities.
“As an Orang Ulu myself, I hope these traditional foods will not be forgotten by future generations as it carries the memories and knowledge passed down through generations.
“Kerumet and licing represent the tradition and gastronomy of the Kenyah community,” she said.
