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 Lane lined the streets of Sago lane. As Chinese funerals were extended affairs that took place for many days, the wet market stalls would convert to food stalls in the evening to cater to mourners and visitors of the dead. Death houses The common patrons of the houses were the lower classes of the society, often the samsui women. The houses were dark, smelly and creepy. In the death houses, bodies were laid on wooden planks supported by some stools with candles and joss sticks scattered on the floor. It was only the poor or the very superstitious died in this