Many people may know and have tasted umai, pansuh, kelupis and panyaram but not everyone has heard of selukung. Like ketupat made from glutinous rice, it is called selukung among the Kayan community and is a local food that can be highlighted especially for traditional food lovers.
Selukung is a traditional food of the Orang Ulu, Kenyah or Kayan people in the interior of Sarawak. It is made from glutinous rice. Glutinous rice is put in ‘sang’ leaves and woven like a ketupat. Then, it will be boiled until cooked. The triangular shaped envelope is like a rhombus and is made when welcoming the crowd. Traditionally, this food is used as a supply for the Kenyahs when they go to the garden. The Kenyah community serves selukung along with tung ubi. Tung ubi is food in the form of potato leaves that are pounded and fried. It is very suitable to be eaten together (Syakir, 2017).
Preparing Selukung
According to Paya Deng from Kampung Uma Beluvuh, Long Panai in Baram, to cook selukung, the glutinous rice needs to be soaked overnight.
“There are three types of weaving — triangular, rectangular and conical. The triangular shape is the most common because it is easier and faster. While for a better taste, we usually choose mature leaves.
“In addition, selukung cooked using firewood is tastier than using the stove. Since coconut milk is not used when cooking, it usually lasts for a week if stored in a dry place,” he said.
Regarding the skills of making this traditional food, Paya said it should be continued by the younger generation because it is a traditional food that has been passed down from generation to generation.
“In the past, in addition to being good at cooking, women also had to be good at making veils. Since childhood, we have been taught to cook and if he is not good at it, he is not ready to get married,” said the 74-year-old woman.
Meanwhile, Lohong Jok said, this food used to be only made by the nobles, especially when gathering.
“Now, it can be made by anyone. Therefore, I hope the younger generation will continue to make this traditional Kayan cuisine and introduce it to other communities.”
Like some other traditional foods that go through several modification processes for commercial purposes, selukung can also go through the same process to attract the attention of traditional food lovers such as by diversifying the taste and appearance.
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Article written by Nurul Humaira’ Hasan.
