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.
Sago monitor "V. indicus" group, but is also frequently encountered in riparian habitats and rainforests. It can reach lengths of 0.8 to 1.5 m in length and weigh between 0.5 and 1.5 kg. The lizard was named "obor" (meaning "torch" in Indonesian) due to its unique coloration. The sago monitor was first seen in the wild by Valter Weijola, who in March and April 2009 visited Sanana. One preserved specimen (the holotype), apparently collected between 1860 and 1866, is housed in Naturalis (formerly Rijksmuseum van Natuurlijke Historie, later Nationaal Natuurhistorisch Museum), Leiden, the Netherlands. Sago monitor The sago monitor or torch monitor,