After months of hard work, harvesting, Dayaks or Iban will have now sold their newly harvested goods, obtaining the much needed cash for daily living. After that, Hari Gawai is celebrated on the 1st of June by the Dayaks or Ibans of Sarawak for a week marking the end of the paddy harvesting season and the beginning of the new planting season. During Hari Gawai, Dayaks or Iban will have an offering ceremony. This ceremony is to thank God for giving them a good weather so that their plantation can be harvest. After the offering ceremony, they will start dancing which is “Ngajak”, wearing the traditional clothing. Besides “Ngajak”, there is a lot of others dances, such as:
1. The Gantar Dance
This dance is telling about people who move the plant rice. Stick telling wood whereas bamboo and seeds in depth telling seed rice and it basin. This dance famous enough and often also known by Dayak Benua, This dance can dined in 3 kinds which are Gantar Regain, Gantar Busai, Gandtar Senak and Gantar Kusak,
2. The Perang Dance
This dances telling about Dayak Kenyah heroes warring to oppose enemy. This dance movement very lively, handy, full spirit and sometimes followed by scream dancer. In dance Kancet Pepatay, dancer use traditional clothes Dayak Kenyah to complete with war Utensils such as mandau, perisai and war clothes. This dance toconvoy with songSak Paku and just used instrument called Sampe.
Mama Mia – all home cooked.
The tekuyong or snails- shockingly delicious and the pulut panggang.
The juicy barbecue meat which were cut.
The cook usually taxes one chicken wing per dish before sending the cooked ones to the kitchen.
Ikan Salai or Smoked fish with Terung Iban (Iban Cucumber/Veggie). It goes down well down your throat with whatever form of alcohol, especially after you throw up.
Kasam Ikan or preserved salted fish with veggies.
Ikan pegong or Pond fish.
The mainly drink that serve by the Dayak or Iban is “Tuak”. “Tuak” is an alcoholic drinks. It is made out of fermented rice, yeast and sugar.The preparation of “Tuak” is cooked where glutinous rice is spread thin and left to cool on flat surfaces, usually metallic utensils. An equivalent weight of yeast (ragi) is added, which will produce bitter “Tuak”. For sweet “Tuak”, sliced ragi is added instead. The yeast is pounded into powder and mixed with the rice after it has cooled and the mixture left to ferment in jars for 10 days. Sugar is added to boiling water (typically 1kg of sugar to every 2 liters of water ,but the mix can be varied depending on the preference for the level of sweetness), cooled syrup is added to the fermented mixture. Cool, boiled water plus sugar (syrup) is added to this mixture. The “Tuak” ready to be served or as with the locals, it is preferably left to stand for another 10 days for the taste to mature. The longer the “Tuak” is kept, the more concentrated it would become.
For more information please click History.