The History of Bidayuh

Bidayuh is the collective name for several indigenous groups found in southern Sarawak. These groups are categorized as one because their language and culture is similar. The Bidayuh itself means ‘inhabitants of land’. Over time this group has been known by many names. During the White Rajah’s time, they were known as Land Dayaks, but were officially named Bidayuh by the Sarawakian government in 2002.

Some Bidayuh community lives in small villages close to Kuching, while the others close to the border of Indonesia such as Serikin and Tebedu. They include six main dialectical subgroups: Bau-Bidayuh, Biatah-Penrissen, Bukar-Sadung, Padawan-Sembaan, Rara and Salako. They mostly lives in mountainous areas, from one hillside to another, living solely on plantation. Before the Britsh era, they were all believe in Animist, but today, many of them were Christian and some becoming a Muslim.

Foods and Beverage for stomach- The Bidayuh Food

Asam Siok

Asam Siok, or chicken with rice and bamboo  is one of Bidayuhs famous foods, although this food is rarely known to the Sarawakians. This food is the Bidayuh’s own version of Manok Pansoh, which is originally came from the Ibans.

Kersem (fermented pork)

Kersem, or fermented pork is also another Bidayuh’s special food. This food is a very salty and strong smelling food, but what i’m amazed by this food is that this food can be kept for months if the dishes prepare in the right way. Inside kersem, a pork meat is mixed with salt and cooked rice and left fermented in a pot called urn for a few months.

Tepui

Another interesting dishes from the Bidayuh community is their very own alcoholic drink known as Tepui. Normally, they drink tepui right after the dinner. Because it is made out of sugarcane juice, this alcoholic drink is both smooth and soothing drink, compared to tuak and langkau.