Gawai Dayak celebration is coming soon but i will able to go back to kampung (village) due to no holidays. So, seems i will celebrate Gawai alone with friends that don't even know what is Gawai.. huhuuhu..
Not celebrating Gawai means no tuak drinking this year. Tuak is a kind of wine rice that must be served during Gawai (and other occasions too such as wedding and any occasions that Ibans need to entertain visitors). It is usually served on Gawai Day to symbolize long living. Tuak is known as ai pengayu (water that can lenghten life).
Just made tuak (after 2 weeks)Making of Tuak:
For every 5 Kg of glutinous rice you will need 5 kg of round 'ragi'(yeast) and 5 pieces of thin slice ragi. (round ragi for bitterness, slice ragi for sweetness). Glutinous rice is cooked and left to cool in a 'tapan' or any flat utensils. The yeast are pounded into powder and mixed with the rice after it has cool. This mixture is then left to ferment in any clean container (jar) for a week or so.
Cool, boiled water plus sugar(syrup) is added to this mixture. (10 kg sugar for 20 liters of water)
p/s: miss the taste of tuak and its palau (drunk) effect
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