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 Mine disaster Sago mine at 6:26:36 a.m. This strike carried a particularly high positive current of . (A typical strike is and relatively rare positive strikes tend to be especially destructive.) Dr. Martin Chapman, PhD, a Virginia Tech research assistant professor, found that two independent sensors recorded a minor seismic event, possibly from the explosion, 2 seconds later at 6:26:38 a.m. In his January 13, 2006, story in the "Charleston Gazette", "Sago blast area was recently sealed" Ken Ward, Jr., reported that state officials approved the use of “Omega blocks,” a dense foam product, to seal the mine, rather than the required