Perubek
Perubek, a dish that I grew up with as a descendant of Chinese and Kayan heritage, is a dish I can never get tired of. It is also known as ‘nasi pulut’ or ‘Dayak glutinous rice’ in our Kayan language and is sometimes called ‘kelupis’ and ‘pitoh’ as well.
This dish holds a special place in my heart and is deeply embedded in my cultural identity.
The reason I love a good perubek is that I grew up surrounded by this dish as our main meal whenever my family and I were back in Ulu Baram, where my mother’s side of the family is from. The aroma of perubek evokes memories of family gatherings and the warmth of home.
My grandmother, whom I call ‘puidoh’ in Kayan, is the master of making perubek. The aroma when the perubek is unwrapped from the fresh phacelophrynium maximum leaf (daun nyirik), the delightful taste that hits my taste buds, and the subtle sweetness that lingers in my throat all make this perubek truly special.
Her expertise and the love she put into making this dish are what make it extraordinary.
Perubek can be paired with a variety of dishes; some enjoy it with curry, while others prefer it with sambal. Personally, I like to pair it with either salt or sweet soy sauce. This simple combination allows the freshly made perubek taste to shine, especially when consumed while it’s still hot.
In Kayan and Dayak communities, perubek is more than just food; it’s a symbol of our heritage. It is often prepared during festivals and special occasions, symbolising unity and tradition.
The preparation and sharing of perubek foster a sense of community and belonging. Nowadays, it is also made for regular family dinners.
Growing up, perubek was always a highlight during our visits to Ulu Baram when I was young. These moments, surrounded by family and the delicious taste of perubek, have shaped my understanding of my cultural roots.
The dish is a bridge connecting me to my ancestors and their way of life. Although everyone has grown up and the recipe has been passed down to my puidoh’s children and grandchildren, my puidoh’s personal touch still makes her perubek the best I have ever tasted.
Perubek is not just a dish; it’s a part of who I am. The traditions, the flavours, and the memories associated with it make perubek an irreplaceable part of my life.
As I continue to cherish and share this dish, I keep alive the rich heritage of my Kayan ancestry. I thank God for introducing me my puidoh in my life, and I will cherish her and all her handmade food as long as I live. —DayakDaily
Kimberly Wong from Miri is recognised as a top ten writer (Adult Category) in the ‘Gastronomy and I: My Favourite Dish’ writing competition organised by DayakDaily and supported by the Sarawak Ministry of Tourism, Creative Industry and Performing Arts, and Imperial Hotel Kuching.
