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Sinar Daily
5 days ago
- Sinar Daily
'Tumpik', traditional Melanau pancake that delights the palate
Tumpik is made from sago flour and grated coconut, with a bit of salt added to enhance the flavour. 20 Jul 2025 11:00am Tumpik, a traditional Sarawak delicacy, once served as a staple during the British colonial era. More than just a snack, it can be enjoyed with various fillings such as shrimp, fish, and gula apong (palm sugar), as showcased during the launch of Serumpun Sarawak. Photo by Bernama BEHIND its crispy exterior and chewy interior, tumpik - a traditional pancake from Sarawak made from sago and coconut - is rarely featured in the mainstream culinary scene. According to Sarawak-born chef Laura Bara Sim, this ethnic dish from the Melanau community may appear simple in terms of ingredients and appearance but it carries deep cultural and historical value. Sim, who actively promotes Sarawak's culinary heritage, said tumpik is made from sago flour and grated coconut, with a bit of salt added to enhance the flavour. "It has a slightly salty and creamy taste of coconut, with a chewy inside and a crispy outer layer. Simple but delicious,' she told Bernama recently after a cooking demonstration held in conjunction with a press conference on 'Serumpun Sarawak', a cultural and gastronomy exhibition to spotlight Sarawak's indigenous food heritage and organised by the Ministry of Tourism, Creative Industry and Performing Arts Sarawak and the Sarawak Tourism Board. Sarawak Minister of Tourism, Creative Industry and Performing Arts Datuk Seri Abdul Karim Rahman Hamzah (second from left) prepares a traditional Sarawak dish called Tumpik, guided by Chef Laura Bara Sim during the launch of Serumpun Sarawak at a hotel recently. Photo by Bernama The chef, who is of mixed Iban and Bidayuh descent, also noted that one of the unique aspects of tumpik is that no oil is used in its preparation; instead, it is cooked on a non-stick pan. "The sago and coconut mixture just needs to be lightly pressed onto the pan and left to cook slowly. Once the bottom turns crispy, that's the sign that the tumpik is ready to be served,' she said. Once a staple food, especially during the British colonial era in Sarawak, tumpik can be eaten as it is or with added fillings such as shrimp or fish, or palm sugar. "Sago trees are abundant in Sarawak, so the people there produce flour from the trunks and turn it into various foods. "In Peninsular Malaysia, the Sarawak dishes people often hear about are usually Sarawak laksa or ayam pansuh. But tumpik remains relatively unknown, possibly because it is rarely sold commercially,' she said. She believes that tumpik could become one of Sarawak's iconic dishes, much like Sarawak layer cake and laksa, if given wider promotion at food festivals, cafes or hotels. Tumpik, a traditional Sarawak delicacy, once served as a staple during the British colonial era. More than just a snack, it can be enjoyed with various fillings such as shrimp, fish, and gula apong (palm sugar), as showcased during the launch of Serumpun Sarawak. Photo by Bernama "In addition to its great taste, one of the strengths of tumpik is its easily available ingredients and simple preparation process, making it a suitable choice for breakfast or afternoon tea or as a light snack at home,' she said. She also said that as one of over 160 Sarawak dishes to be showcased at 'Serumpun Sarawak' in Osaka, Japan, from Aug 5 to 8, tumpik reflects the unique identity of the Melanau people and their adaptation to natural resources, especially the sago tree, which thrives in coastal areas. She added that the initiative to bring Sarawak food to the international stage not only introduces Borneo's gastronomic culture to the world but also opens up opportunities for local entrepreneurs to explore the commercial potential of this underrepresented ethnic heritage. - BERNAMA More Like This
Borneo Post
6 days ago
- Borneo Post
STB's ecoGreenPlanet hits 62 pct of tree planting target at PNR Miri
(Holding banner, from second right) Dennis, Yii, and participants commemorate the programme with a group photo. MIRI (July 19): Over 6,000 trees have now been planted across Sarawak under the Sarawak Tourism Board (STB) ecoGreenPlanet initiative. Following the planting of 2,500 seedlings at Piasau Nature Reserve (PNR) here, the initiative has reached 62 per cent of its target to plant 10,000 trees by 2027. Speaking at the tree planting event at PNR yesterday, STB chairman Dato Dennis Ngau said the effort reflects a deeper commitment to sustainability beyond mere rhetoric. 'Today is not only about planting trees. It is about planting hope, partnerships, and accountability. 'It is about showing the world that Sarawak doesn't just talk about sustainability – we act on it,' he said. He added that Piasau Nature Reserve, with its natural beauty and rich biodiversity, serves as a fitting location to reaffirm Sarawak's pledge to environmental responsibility. The ecoGreenPlanet initiative was launched in 2023 in collaboration with the Sarawak Forestry Corporation (SFC), as part of the state's broader environmental goals under the Post COVID-19 Development Strategy (PCDS) 2030. Previous planting activities were also carried out at Samunsam Wildlife Sanctuary and Bukit Lima Nature Reserve, where the trees planted are estimated to offset more than 1,000 tonnes of carbon dioxide over the next 10 years. 'Every seedling represents our belief that tourism can, and must, be a force for good,' Dennis emphasised. This year's planting also forms part of the Rainforest World Music Festival (RWMF) 2025 sustainability programme, which includes initiatives such as a shuttle bus system to reduce emissions and solar-powered charging stations and lighting supported by Sarawak Energy Berhad. 'Through the Rainforest World Music Festival, we are leading by example and showing what sustainable tourism can look like in action,' he concluded. Also present was Miri Mayor Adam Yii. ecoGreenPlanet Piasau Nature Reserve Sarawak Tourism Board tree planting
Daily Express
12-07-2025
- Entertainment
- Daily Express
Serumpun Sarawak Ignites A Cultural Gastronomy Journey from Borneo to the World
Published on: Saturday, July 12, 2025 Published on: Sat, Jul 12, 2025 Text Size: PETALING JAYA: Sarawak is stepping boldly onto the global culinary stage with the launch of Serumpun Sarawak, a landmark journey that redefines indigenous heritage, food traditions, and cultural creativity as powerful tools for global influence and sustainable economic growth. Building momentum toward its international debut, Serumpun Sarawak is set to headline two major showcases: Osaka, Japan and Mulu, Sarawak. These global stages will feature curated tasting experiences, storytelling installations, and collaborative performances that present Sarawak's cultural identity in a vibrant, modern context. Hosted by the Ministry of Tourism, Creative Industry and Performing Arts Sarawak (MTCP) and the Sarawak Tourism Board (STB), Serumpun Sarawak marks a bold new chapter for the state's tourism and cultural economy. The initiative is led by world-renowned chef and indigenous gastronomy advocate, Chef James Won, in collaboration with Atlas Collective. More than a gastronomic experience, Serumpun Sarawak is a global invitation to engage with Sarawak as a living ecosystem of biodiversity, creativity, and ancestral knowledge, where indigenous wisdom meets contemporary innovation, and where food becomes a vessel for storytelling, identity, and connection. 'When Kuching earned its designation as a UNESCO Creative City of Gastronomy, it wasn't simply a feather in our cap, it was a call to action. A signal to the world that Sarawak's culinary roots run deep — and our ambitions reach far,' said YB Dato' Sri Abdul Karim Rahman Hamzah, Minister for Tourism, Creative Industry and Performing Arts Sarawak. 'Serumpun Sarawak is our answer to that call. It is where ancestral knowledge meets cutting-edge creativity. Where native ingredients become narrative. Where stories from the lands are translated into unforgettable multisensory experiences.'' The journey's first confirmed activation will take place from 5 to 8 August 2025 in Osaka, Japan, as part of an exclusive cultural gastronomy showcase in conjunction with the World Expo 2025. Hosted at Seaside Studio Caso, this immersive event will introduce Japanese and global audiences to the depth and diversity of Sarawak's indigenous cuisines, ingredients, and creative expressions. Through curated dining experiences, visual storytelling, and cultural showcases, Osaka will offer a window into Sarawak's soul, a vibrant confluence of land, people, and culinary heritage. Following its international debut, Serumpun Sarawak will return to its roots with a powerful community-based activation deep in Sarawak's own natural crown jewel, the UNESCO World Heritage-listed Mulu National Park. In October 2025, the journey will host a site-specific experience within the park itself, blending indigenous culinary traditions, ecological appreciation, and cultural storytelling in one of the world's most awe-inspiring environments. The Mulu activation reflects Serumpun Sarawak's commitment to ensuring that global recognition is always grounded in respect for local communities, biodiversity, and indigenous knowledge systems. Collaboration sits at the heart of Serumpun Sarawak, with leading Sarawakian organisations such as Earthlings Coffee Workshop, Tanoti Crafts, The Tuyang Initiative, and the Culinary Heritage & Arts Society Sarawak (CHASS) working together to champion indigenous ingredients, craftsmanship, and cultural preservation. Their shared vision ensures that the journey remains rooted in authenticity, empowering local communities while amplifying Sarawak's position as a world-class destination for cultural and culinary exploration. Guests at today's press conference were offered an early taste of what lies ahead, with a captivating ethnic cooking showcase and an exclusive preview of The Serumpun Story, a short film encapsulating the essence of the journey. A curated coffee experience by Earthlings Coffee Workshop also highlighted Sarawak's emerging status as a terroir for exceptional coffee cultivation, blending tradition, sustainability, and global potential. Serumpun Sarawak represents the next evolution of Sarawak's tourism and cultural landscape, where heritage is not frozen in time but continually reimagined, shared, and celebrated. It is an invitation to the world to experience Sarawak not just through its landscapes but through its flavours, its stories, and its people. As the journey prepares to take Sarawak's cultural gastronomy to Mulu, Osaka, and beyond, one message rings clear: Sarawak is ready to lead, to inspire, and to redefine how the world experiences Borneo. * Follow us on our official WhatsApp channel and Telegram for breaking news alerts and key updates! * Do you have access to the Daily Express e-paper and online exclusive news? Check out subscription plans available. Stay up-to-date by following Daily Express's Telegram channel. Daily Express Malaysia
Borneo Post
11-07-2025
- Entertainment
- Borneo Post
‘Serumpun Sarawak' launched to take indigenous flavours global
Abdul Karim (centre) and others give their thumbs-up at the launch of Serumpun Sarawak in Kuala Lumpur on July 10, 2025. KUCHING (July 11): Sarawak is stepping boldly onto the global culinary stage with the launch of 'Serumpun Sarawak' – a visionary initiative that redefines indigenous heritage, food traditions, and cultural creativity as powerful tools for global influence and sustainable economic growth. Spearheaded by the State Ministry of Tourism, Creative Industry and Performing Arts and Sarawak Tourism Board (STB), Serumpun Sarawak will headline two major showcases in Osaka in Japan and Mulu, offering curated tasting experiences, storytelling installations, and collaborative performances that represent Sarawak's cultural identity in a modern context. 'When Kuching earned its designation as a Unesco Creative City of Gastronomy, it wasn't simply a feather in our cap. It was a call to action – a signal to the world that Sarawak's culinary roots run deep,' said State Tourism, Creative Industry and Performing Arts Minister, Dato Sri Abdul Karim Rahman Hamzah, during the official launch in Kuala Lumpur on July 10. Led by internationally acclaimed indigenous chef James Won, in collaboration with Atlas Collective, Serumpun Sarawak merges ancestral knowledge with cutting-edge innovation. 'Serumpun Sarawak is where ancestral knowledge meets cutting-edge creativity and where native ingredients become narrative tools and are translated into multisensory cultural experiences,' Abdul Karim added. According to a statement from the ministry, the project's first major showcase will take place from August 5 to 8 in Osaka as part of the World Expo 2025, offering a window into Sarawak's rich soul through dining, storytelling, and artistic performances. Following its debut, Serumpun Sarawak will return home to Unesco World Heritage-listed Mulu National Park in October this year, where it will host a site-specific experience celebrating indigenous culinary traditions, ecological appreciation, and cultural storytelling. The Mulu activation underscores the initiative's commitment to respecting local communities, biodiversity, and indigenous knowledge. Partnerships with Earthlings Coffee Workshop, Tanoti Crafts, The Tuyang Initiative, and Culinary Heritage & Arts Society Sarawak (CHASS) reflect a shared mission to preserve and amplify Sarawak's unique identity. At the launch event, guests were given a preview of what lies ahead, including a captivating ethnic cooking showcase and a short film titled 'The Serumpun Story', which encapsulates the spirit of the journey. Earthlings Coffee Workshop also showcased Sarawak's emerging global status as a terroir for sustainable, high-quality coffee. Serumpun Sarawak represents the next evolution of Sarawak's tourism and cultural landscape, where heritage is not frozen in time but continually reimagined, shared and celebrated. 'It is an invitation to the world to experience Sarawak not just through its landscapes but through its flavours, its stories and its people. 'As the journey prepares to take Sarawak's cultural expression across borders – from Mulu to Osaka and beyond – one message rings clear: Sarawak is ready to lead, inspire, and redefine how the world experiences Borneo,' the ministry said. Abdul Karim Rahman Hamzah culinary Serumpun Sarawak
Borneo Post
09-07-2025
- Entertainment
- Borneo Post
RWMF 2025 diverts over 1.5 tonnes of waste in push for sustainable festival management
One of the green warriors of RWMF pick up rubbish on the festival ground. – Photo from STB KUCHING (July 9): The recently-concluded Rainforest World Music Festival (RWMF) 2025 generated a total of 3,543.3 kilograms of waste, with 1,550.0 kilograms or 31.3 per cent successfully diverted thanks to robust waste management systems and the collective effort of eco-conscious attendees and partners. Sarawak Tourism Board (STB) chief executive officer Sharzede Salleh Askor in a statement today highly commended the festival-goers for their increased environmental consciousness this year. 'The festival's success in maintaining a pristine environment over the three days wouldn't have been possible without the incredible support from our attendees. 'Your commitment to properly disposing of waste in the designated bins was exemplary and greatly appreciated,' she said. She also extended STB's gratitude to Trienekens Sarawak for providing the crucial waste segregation bins, which were instrumental in diverting waste from landfills. 'It was a fantastic demonstration of community and collaboration for a greener festival,' she said, adding this effort synced with RWMF 2025's theme 'Connections: One Earth, One Love which not only celebrated diverse music and cultures but also reinforced a deeper appreciation for environmental stewardship. Sharzede also said the RWMF looks forward to building on this year's achievements, continuing to set a benchmark for sustainable event management in the region According to the statement, among the diverted waste this year and recycled were 215.7 kilograms of old corrugated containers (OCC) and paper, 410.8 kilograms of plastic, 271.0 kilograms of metal, and 225.0 kilograms of glass. In addition, 21.9 kilograms of used cooking oil were responsibly recycled, and a commendable 413.6 kilograms of food waste were turned into compost. General waste stood at 1,976.3 kg. In comparison, STB said the RWMF 2024 edition recorded 4,581.72 kilograms of waste, with 1,712.7 kilograms – over 37 per cent – diverted. STB said while the figures vary year to year, the RWMF successfully maintained a waste diversion rate above 30 per cent, underscoring consistent efforts toward environmental sustainability regardless of scale. RWMF 2025 Sarawak Tourism Board Sharzede Salleh Askor STB waste management
