Write an article about Grated coconut, sago flour and a little bit of salt are all you need to whip up a batch of delicious tumpik, a traditional pancake from Sarawak. (Bernama pic)
KUALA LUMPUR: Despite its delicious crispy exterior and chewy interior, “tumpik” – a traditional pancake from Sarawak – rarely features in the mainstream culinary scene.
According to Sarawak-born chef Laura Bara Sim, this ethnic dish from the Melanau community carries deep cultural and historical value, despite appearing simple in terms of ingredients and appearance.
Tumpik is made from sago flour and grated coconut, with a bit of salt to enhance the flavour. “It has the slightly salty and creamy taste of coconut, with a chewy inside and a crispy outer layer – simple but delicious,” she told Bernama recently.
“In addition to its great taste, one of its strengths is that the ingredients are easily available and preparation process is simple, making it a suitable choice for breakfast or afternoon tea, or as a light snack at home.”
She was speaking after a cooking demonstration held in conjunction with the announcement of “Serumpun Sarawak”, a cultural and gastronomy exhibition aimed at spotlighting the state’s indigenous food heritage, organised by the Sarawak tourism, creative industry and performing arts ministry and the Sarawak Tourism Board.
Sim, who is of mixed Iban and Bidayuh descent, noted that another unique aspect of tumpik is that no oil is used in its preparation; instead, it is cooked on a non-stick pan.
“The sago and coconut mixture just needs to be lightly pressed onto the pan and left to cook slowly. Once the bottom turns crispy, it is ready to be served,” she said.
Sarawak tourism, creative industry and performing arts minister Abdul Karim Rahman Hamzah (second left) trying his hand at making tumpik, while chef Laura Bara Sim (second right) looks on. (Bernama pic)
Once a staple food especially during the British colonial era in Sarawak, tumpik can be eaten on its own, with added fillings such as palm sugar, or even with savoury options such as prawns or fish.
“In peninsular Malaysia, the dishes most people are familiar with might be Sarawak laksa or ayam pansuh. Tumpik remains relatively unknown, possibly because it is rarely sold commercially,” Sim said.
She believes it could become one of Sarawak’s iconic dishes – much like Sarawak layer cake and laksa – if promoted more widely at food festivals, cafés or hotels.
Tumpik will be one of over 160 dishes to be showcased at Serumpun Sarawak, which will be held in Osaka, Japan from Aug 5-8.
Sim said the initiative not only introduces Borneo’s gastronomic culture to the world, but also opens up opportunities for local entrepreneurs to explore the commercial potential of the region’s underrepresented ethnic heritage.
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Grated coconut, sago flour and a little bit of salt are all you need to whip up a batch of delicious tumpik, a traditional pancake from Sarawak. (Bernama pic)
KUALA LUMPUR: Despite its delicious crispy exterior and chewy interior, “tumpik” – a traditional pancake from Sarawak – rarely features in the mainstream culinary scene.
According to Sarawak-born chef Laura Bara Sim, this ethnic dish from the Melanau community carries deep cultural and historical value, despite appearing simple in terms of ingredients and appearance.
Tumpik is made from sago flour and grated coconut, with a bit of salt to enhance the flavour. “It has the slightly salty and creamy taste of coconut, with a chewy inside and a crispy outer layer – simple but delicious,” she told Bernama recently.
“In addition to its great taste, one of its strengths is that the ingredients are easily available and preparation process is simple, making it a suitable choice for breakfast or afternoon tea, or as a light snack at home.”
She was speaking after a cooking demonstration held in conjunction with the announcement of “Serumpun Sarawak”, a cultural and gastronomy exhibition aimed at spotlighting the state’s indigenous food heritage, organised by the Sarawak tourism, creative industry and performing arts ministry and the Sarawak Tourism Board.
Sim, who is of mixed Iban and Bidayuh descent, noted that another unique aspect of tumpik is that no oil is used in its preparation; instead, it is cooked on a non-stick pan.
“The sago and coconut mixture just needs to be lightly pressed onto the pan and left to cook slowly. Once the bottom turns crispy, it is ready to be served,” she said.
Sarawak tourism, creative industry and performing arts minister Abdul Karim Rahman Hamzah (second left) trying his hand at making tumpik, while chef Laura Bara Sim (second right) looks on. (Bernama pic)
Once a staple food especially during the British colonial era in Sarawak, tumpik can be eaten on its own, with added fillings such as palm sugar, or even with savoury options such as prawns or fish.
“In peninsular Malaysia, the dishes most people are familiar with might be Sarawak laksa or ayam pansuh. Tumpik remains relatively unknown, possibly because it is rarely sold commercially,” Sim said.
She believes it could become one of Sarawak’s iconic dishes – much like Sarawak layer cake and laksa – if promoted more widely at food festivals, cafés or hotels.
Tumpik will be one of over 160 dishes to be showcased at Serumpun Sarawak, which will be held in Osaka, Japan from Aug 5-8.
Sim said the initiative not only introduces Borneo’s gastronomic culture to the world, but also opens up opportunities for local entrepreneurs to explore the commercial potential of the region’s underrepresented ethnic heritage.
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