Antique Longhouse 1983-2009INTRO
The Ibans or Sea Dayaks in the rural areas live in longhouses scattered all over the interiors of the State of Sarawak, Malaysia. They prefer such kind of life because they have good rapport among each other during any social function or activity. Each longhouse is headed by a village chief (Tuai Rumah). During the Dayak feastival, the Ibans prefer to have local pork for their barbecue and consume it with local rice wine called tuak.
BACKGROUND
The Iban or Sea Dayak in the rural areas live in longhouses that are scattered all over the interiors of the State of Sarawak that is located on the northern part of the Island of Borneo but is still part of the country, Malaysia. The longhouse is usually located along the river bank and may be accessible by feeder road. A typical Iban longhouse looks antique compared to the modern longhouse or terrace house. The longhouse is similar to the terrace house that can be found in the towns and cities. Each longhouse may consist of a few families in separate rooms (bilik) up to 90 families sharing the same veranda (ruai) for common gathering or social place for the entire community during any celebration or function. Each longhouse is headed by a village chief (Tuai Rumah) elected by the community and endorsed by the government. The iban community in the longhouse show better coperation and rapport than in the terrace house in the town area. They know each other from end to end of the house. Any social function or gathering can be very well accepted and joyful. During a Dayak feastival (Gawai Dayak) that falls on 1st of June every year, it is a tradition that a group of families slaughter pigs for various kinds of dishes. The Ibans love to barbecue pork and eat it openly among the community while enjoying the food with local rice wine called tuak.
The Ibans or Sea Dayaks in the rural areas live in longhouses scattered all over the interiors of the State of Sarawak, Malaysia. They prefer such kind of life because they have good rapport among each other during any social function or activity. Each longhouse is headed by a village chief (Tuai Rumah). During the Dayak feastival, the Ibans prefer to have local pork for their barbecue and consume it with local rice wine called tuak.
BACKGROUND
The Iban or Sea Dayak in the rural areas live in longhouses that are scattered all over the interiors of the State of Sarawak that is located on the northern part of the Island of Borneo but is still part of the country, Malaysia. The longhouse is usually located along the river bank and may be accessible by feeder road. A typical Iban longhouse looks antique compared to the modern longhouse or terrace house. The longhouse is similar to the terrace house that can be found in the towns and cities. Each longhouse may consist of a few families in separate rooms (bilik) up to 90 families sharing the same veranda (ruai) for common gathering or social place for the entire community during any celebration or function. Each longhouse is headed by a village chief (Tuai Rumah) elected by the community and endorsed by the government. The iban community in the longhouse show better coperation and rapport than in the terrace house in the town area. They know each other from end to end of the house. Any social function or gathering can be very well accepted and joyful. During a Dayak feastival (Gawai Dayak) that falls on 1st of June every year, it is a tradition that a group of families slaughter pigs for various kinds of dishes. The Ibans love to barbecue pork and eat it openly among the community while enjoying the food with local rice wine called tuak.
My Longhouse
ACTIVITIES
Slaughtering the pig at the outer part of the longhouse called tanju (platform for drying clothes, pepper, rice). The pig is put in the nylon sack before being slaughtered. There are several families who still rear local pigs reserved for themselves or for sale during the Dayak Fastival Day. A kilogramme of live pig is usually sold at 8 Ringgit Malaysia, the price is already fixed by the community. This price may be reviewed depending on the economic situation.
Slaughter in progress
A pig's head almost severedAfter being slaughtered, the pig undergoes normal preparation like chopping the head, removal of stomach parts and cutting into small part for easy handling on the fire.
Abdomen operation in progressProcess of removal the shits from the stomach and intestines. The job is meticulously done and cleansed with lime or salt to remove the remaining shit and smell. To the Ibans, the stomach and the head are the preferred parts that taste better than any other parts of the pig.
Operating stomach and intestine The hairy parts are put on the fire to remove the hairs and then shaved or scrubbed with knives until clean. Then, the pork chop is sliced before putting some salt and traditional flavours of lemon grass and onions or barbecue flavours available in the markets. The pork chops are placed on the barbecue flame until the chops are ready to eat.
Barbecuing
The pork is cut into small pieces and distributed to the audiences who are present. The male community usually consumed the barbecue with local rice wine, tuak. The environment is rather very socialized with lots of discussion (berandau) over many issues of interests. Not the least, there are also some funny conversation just to pour laughters among the crowd. Many faces turn red after much of the tuak. The local pork is much tender and taste better than the commercialized pork.
Relaxing after boosting with tuak and barbecue
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