Sarawakian cuisine “kek lapis Sarawak” (Sarawak layer cake) , the Bidayuh with “asam siok” (chicken rice that cooked in bamboo) and “sup ponas Bidayuh” (soup dish made of tapioca), the Melanau with “tebaloi” (Sago palm crackers), “sagu” (extracted from Sago palm) and “umai” (raw fish mixed with lime juice) and Orang Ulu well known with “garam barrio” (Highlands salt), “kikid” (broth), “tengayen” (local young leaves), and “urum giruq” (pudding). Sarawak cuisine uses rice as staples. It is most often steamed and always served with meat, fish and vegetable dishes. Rice is often enjoyed with the sauce or broth from the main dishes.
Simultaneously extracted metals and Acid-volatile sulfide initially unbound to AVS (due to insufficient AVS in the sediment to "mop up" all the metal ions). The concentrations of metals in the acid solution can be measured by a number of analytical chemistry methods, including atomic emission spectrometry, atomic absorption spectrometry (AAS), or mass spectrometry. These are known as "simultaneously extracted metals" because they are the metals liberated from the sediment "while the volatilization of sulfide is occurring". Metals extracted from sediment by digestion, or with a different acid than HCl are "not" simultaneously extracted metals. By correcting appropriately for dilution, the SEM concentration in the sediment can