1. Consumption intention toward ethnic food: determinants of Dayak food choice by Malaysians 
Hiram Ting, Sharon Rebecca Tan, Alexandra Nastassia John 
Journal of Ethnic Foods 
Volume 4, Issue 1, Pages (March 2017)
DOI: /j.jef
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2. Fig. 1
Sarawak, located at the top-left region on Borneo [7], is the largest state by land area in Malaysia. Sarawak is in northwest Borneo, bordering another state of Malaysia, Sabah, to the northeast, Kalimantan, the Indonesian part of Borneo, to the south, and Brunei in the northwest. Borneo is the largest island in Asia.
Journal of Ethnic Foods 2017 4, 21-27DOI: ( /j.jef )
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3. Fig. 2
Paku kubok (Neophrolepis acutifolia), giant jungle ferns stir-fried with wild ginger flowers, anchovies, and chilies [11]. It is believed to have benefits to health, especially for women during confinement period. It can increase the production of breast milk. Hence, this dish is served greatly for women. When stir-fried, the texture of the fern remains crunchy.
Journal of Ethnic Foods 2017 4, 21-27DOI: ( /j.jef )
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4. Fig. 3
Tuak or rice wine is brewed from glutinous rice [17]. This drink uses yeast which is often readily available in local markets, or some prefer to ferment it with ginger and galangal and rice powder. Tuak is usually served during special occasions, such as weddings, and as a main celebratory drink during the harvest festival, called Gawai Dayak by the native Dayaks in Sarawak. It can be stored for a very long time and is said to taste better with age.
Journal of Ethnic Foods 2017 4, 21-27DOI: ( /j.jef )
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5. Fig. 4
Ayam pansuh, chicken stewed in bamboo with tapioca leaves and seasonings [10]. This is one of the famous traditional dishes of Dayak in Sarawak. It is made of chicken and tapioca leaves. All marinated meat is filled into the bamboo and capped with tapioca leaves. Then, the bamboo is placed over the wood fire. This dish is commonly served during every festival celebration in Sarawak.
Journal of Ethnic Foods 2017 4, 21-27DOI: ( /j.jef )
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6. Fig. 5
Known as daun sabong by the Iban ethnicity, daun dodah by the Bidayuh ethnicity, and daun melinjo with scientific name Gnetum gnemon, sometimes eaten raw or stir-fried [12]. It is especially stir-fried with shrimp paste. The taste is subtle and unique. It is often served in their meals in Sarawak. Cultvated Melinjau trees have light green leaves throughout, whereas the wild Melinjau trees have red and pink leaves with the older green leaves.
Journal of Ethnic Foods 2017 4, 21-27DOI: ( /j.jef )
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7. Fig. 6
(A) Midin, the jungle fern, Stenochlaena palustris, is one of the most well-known dishes among tourists and visitors when cooked. It has become an indispensable dish in local food courts and restaurants [13]. This fern is distributed widely over the jungles of Sarawak. It is commonly cooked with shrimp paste or alcohol. It has also been served as a green salad with vinegar. (B) Pekasam ensabi, pickled local cabbage, with a sour and slightly salty taste [14]. It is also known as kimchi of the Iban even though it is not spicy. It can be mixed with lime when served. This is one of the well-known cuisines in Dayak society. (C) Daun bandung tutok, Manihot esculanta or pounded tapioca leaves sautéed with garlic. It can be found among Iban and Bidayuh cuisines [15]. It is commonly cooked with onion, chili, and garlic. This is a common dish that may appear in daily meals. Traditionally, the tapioca leaves are pounded with a lesung batu, also known as the pestle and mortar.
Journal of Ethnic Foods 2017 4, 21-27DOI: ( /j.jef )
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8. Fig. 7
Terung dayak, also known as terung assam, Solanum ferox [16]. It is commonly made into soup. It tastes pleasantly sour. However, it can also be made into jam. In Sarawak, most Sarawakians cook it with seafood. It is regularly served in daily meals.
Journal of Ethnic Foods 2017 4, 21-27DOI: ( /j.jef )
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9. Fig. 8 Research model of the study.
Journal of Ethnic Foods 2017 4, 21-27DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions