a meal for the Lun Bawang and Kelabit people. Accompaniments may include a small bowl of porridge (kikid), shredded beef cooked with wild ginger and dried chilli (labo senutuq), deboned shredded fish (a'beng), wild jungle vegetables prepared in various ways, and so on. Sinamu Baka is a Lun Bawang/Lundayeh traditional food. This is a tangy fermented food same like Bosuo but the differences is Sinamu Baka only suitable for wild bear meat. Sup Terung Dayak is a popular soup dish made with a native cultivar of wild eggplant, which is spherical in shape and slightly larger than a navel orange. Also called terung asam due to its natural tart flavour, this eggplant species comes in bright hues ranging from yellow to orange. Other ingredients for the soup may include fish, prawns, or fish products (dried, salted or smoked fish). Tebaloi is a sago biscuit snack which is traditionally associated with the Melanau people of Sarawak. Three layer tea or Teh C Peng Special is an iced concoction of brewed tea, evaporated milk and gula apong (nirah palm sugar) syrup, carefully presented un-stirred in three or more layers. Originally from Kuching, its popularity has spread to other areas of Sarawak as well as neighbouring Sabah. Tuak is a type of liquor traditional to Sarawak's Dayak communities. It is most commonly made from fermented normal or glutinous rice, but there is no accepted convention or definition on what constitutes tuak. Tuak is essentially an alcoholic drink produced by fermenting anything that contains carbohydrates, as long as it is made in Sarawak by Sarawakians. with The Bidayuh in particular are known for their skill and expertise in brewing tuak: ingredients for tuak variants include sugarcane (tepui), tampoi (a wild fruit with a sweet and tart flavour), pineapples and apples. Tuak is normally served as a welcoming drink to guests, and as an important component for ritual events and festive occasions like Gawai and Christmas. Tuak may also be distilled to make a spirit called langkau. Umai is a traditional Melanau food, accompanied with a bowl of baked or toasted sago pearls. There are two different versions of umai – the traditional sambal campur and a more contemporary variation called sambal cecah jeb. The former is a raw seafood salad which consists of raw sliced seafood (anything from freshwater and seawater fish, prawns and even jellyfish) cured in calamansi lime juice, tossed with ground