MIRI: The Miri Kitchen programme, held in conjunction with the Sarawakku Sayang (SKS) 2026 celebration at Miri Stadium, has become a platform showcasing a wide array of Sarawak’s traditional dishes while attracting visitors from all walks of life.
The programme, which began today, features a diverse selection of unique menus reflecting the state’s rich cultural heritage.
Among the highlights are kuih serabai, cucur bubuk, turmeric-cooked ikan baong, and nubak layak – rice wrapped in leaves.
Dishes such as cucur bubuk not only serve as traditional delicacies but also carry cultural identity, closely linked to local communities known for catching bubuk (tiny shrimp) to make belacan (shrimp paste).
Participant Mirza Hasan said his involvement provided an opportunity to introduce kuih serabai to the public, particularly younger generations who are becoming less familiar with traditional foods.
“The delicacy has its own uniqueness in terms of preparation and ingredients, such as young coconut, which is increasingly difficult to source,” he said as reported by Sarawak Public Communication Unit (UKAS).
At the same time, Mirza expressed appreciation for the state government’s initiative in organising such programmes to promote traditional cuisine while helping small entrepreneurs expand their market reach.
Meanwhile, cucur bubuk vendor, Mohamad Bakhtiar Rohani, described Miri Kitchen as an ideal platform to introduce dishes that are rarely found elsewhere, while also enabling interaction with visitors.
“This programme allows participants to share knowledge and experiences on the diversity of Sarawak’s traditional food,” he said.
For Demaris Abai from Long Semadoh, Lawas, her participation served as an avenue to introduce Lun Bawang traditional dishes such as nubak layak to a wider audience.
She said being part of the programme instilled a sense of pride as it allowed her to showcase ethnic culinary heritage to the public.
Also drawing attention was a stall offering turmeric-cooked ikan baong, prepared using fresh ingredients and a traditional recipe from Marudi.
Its owner, Zubir Alwi, said the dish preserves the authenticity of ancestral cooking through the use of special spices unique to the area.
He also conducted a cooking demonstration for State Secretary, Datuk Amar Mohamad Abu Bakar Marzuki, and other dignitaries who visited his stall.
Zubir expressed hope for greater participation in future editions, particularly from Marudi, to further elevate and promote Sarawak’s traditional cuisine on a broader stage.
