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.
Luwu Regency and East Lamasi with a total population of 91,885 in 2010. The most known culinary in Luwu is "kepurung" ("kapurung", "pugalu", "bugalu", "kapeda") which is made from sago plant ("Metroxylon sagu"). There is "dange" which is made from sago too. The other culinary is "pacco" and "bagea". Luwu is known as a fruit producer, such as durian, "langsat" ("Lansium parasiticum"), rambutan, and many others. Luwu is the origin of the longest epic in the world, La Galigo that created before Mahabharata. Some manuscript of I La Galigo is saved in European Museums, like in Leiden University Library. I La Galigo