By Wilfred Pilo
KUCHING, Sept 23: Food vendor Norhayati Aput, 55, believes showcasing traditional Melanau dishes such as ‘linut’ and ‘umai’ and the way they are prepared can help cultivate public interest in and taste for the unique cuisine.
When met at ‘Karnival Para Sukma XXI Sarawak 2024’ recently, she told DayakDaily that these types of dishes are easy to prepare daily to be eaten, like fried noodles or other meat and fish dishes people eat regularly.
She pointed out that if a dish is simple to prepare, people would consume it more often.
Norhayati revealed that she had picked up the culinary trade from her mother when she was 18 after leaving school and had been in it for 37 years.
She also learned to prepare ‘linut’ and ‘umai’ from her mother and continued to develop other culinary skills with her when she operated stalls in the vicinity of Jalan Astana.
She acknowledged that some poeple may find it difficult to prepare ‘linut’ and ‘umai’ as one needs sago flour for the former, and fresh raw fish for the latter.
She also pointed out that some people are not used to eating sago starch or raw fish.
“It makes people a little wary because they probably think it is not easy to make,” she said, adding that it could take years to create wider public awareness about preparing the dishes and also developing people’s palates for these dishes.
However, Norhayati also revealed these dishes are welcomed on her family’s dining table as they are a multiracial family.
“My mother was Melanau, my father was Chinese, and I am married to an Iban. So being in a multiracial family could make it easier to accept these dishes.
“So, for Sarawakians, I believed if people could make it themselves, then the dishes or any other dishes have a higher chance of being acceptable to their palate.”
Norhayati further opined that Melanau dishes stand a better chance of being known if efforts are made to continue to showcase them to the public.
“Then it would be one they could have on their dining table or go to an eatery serving them.”
Norhayati said she enjoyed the chance to demonstrate how to make these dishes, promote Melanau cuisine and let people taste it.
As a registered vendor with the Ministry for Women, Early Childhood, and Community Well-being Development, she is glad to work with the ministry and earn a livelihood through the culinary trade.
“The ministry gave us in the culinary cottage industry the opportunity to thrive and helped many women earn reasonable incomes.”
During the carnival, Norhayati had the opportunity to demonstrate how to make ‘linut’ and ‘umai’ with minister Dato Sri Fatimah Abdullah.
“I’m happy with the positive response we received. I’m grateful to the ministry for inviting us to participate in this event and be part of Para Sukma (Para Malaysia Games) 2024—me personally through my Melanau cuisine, “she said. — DayakDaily
