Savour ‘kasam babi’ and other Long Panai-inspired Kayan dishes at Busang Jelini Long Panai Kuching

Steaming white rice wrapped in 'daun sip' served with Busang Jelini Long Panai's signature 'kasam babi', tapioca leaves (daun ubi), and rebung (bamboo shoots).

By Wilfred Pilo

KUCHING, Aug 20: For most Kuching City dwellers short on time and resources, making traditional Dayak dishes like ‘kasam babi’ or salted preserved pork is usually not a viable option.

Thankfully, they do not have to go without, as such delicacies are not as rare as they once were due to the growing number of eateries in the city which prepare and serve such fare.

One such eatery where ‘kasam babi’ can be found by those in search of a taste that reminds them of their roots, is Busang Jelini Long Panai Kuching at Jalan Abell, a Kayan eatery in the heart of the city centre.

Kayan dishes cooked in the Long Panai style ready to be served at Busang Jelini Long Panai. Photo courtesy of John Ngau.

John Ngau

Eatery spokesperson, John Ngau, 46, told DayakDaily that they serve Kayan-style fast food inspired by the local cuisine from Long Panai Tutoh Baram.

John said the family-owned business was established in Miri more than ten years ago and decided to share the Kayan’s Long Panai delicacies with Kuching residents.

“It is nice to share our culinary culture and to let people and visitors get a taste of food from the northern interiors of Sarawak,” he said.

John explained that their signature dish which is available daily is ‘kasam babi’.

“‘Kasam babi’ is preserved pork, a local delicacy and a salted dish well-liked by our Dayak community. Local natives like the Kayan preserved meat as they did not have refrigerators, in those days. It is still the way to preserve such meats.

“We (Kayan) still make ‘kasam babi’ because it is one of our favourite local foods and part of our culinary culture.

“Of course, our family has its secret recipe to create a unique taste for ‘kasam babi’ which is different from others. I am sure those who preserve pork have their own unique recipes.

“That was the idea of serving this dish in the eatery, and at the same time we want to share the delicacy with town folks and people looking to get a taste of Kayan dishes,” he elaborated.

Busang Jelini Long Panai Kuching’s signature ‘kasam babi’. Photo courtesy of John Ngau

Aside from ‘kasam babi’, Busang Jelini Long Panai also serves rice wrapped with a leaf called ‘daun sip’ in the Kayan language, or ‘daun sirep’ in local Malay.

“It (the dish) is not easily found here in Kuching, but it is available. Such rice with our dishes and ‘kasam babi’ suits people’s palate. The Dayak customers have a palate for it and that is why my ‘kasam babi’ dishes run out daily,” John said, adding that those who came late ran the risk of missing out on these two popular dishes.

“But we do have other signature dishes like ‘kasam ikan’ (fermented fish), ‘daun ubi’ (tapioca leaves), ‘rebung’ (bamboo shoot), ‘paku’ and ‘midin’ (stir-fried ferns), ‘daun timun’ (stir-fried cucumber shoots), ‘babi kicap’ (pork cooked with soya sauce) and ‘perut babi nanas’ (pork intestine cooked with pineapple).

“Kasam babi” is a well-liked dish by our Dayak community. If you don’t have time to prepare it or are craving it, come to our eatery. We are here to serve it to you.”

Diners patronising Busang Jelini Long Panai Kuching.

John revealed he gets up as early as 4am to prepare between 18 to 20 dishes served at the eatery daily.

“The dishes served at the eatery are designed to be comfort food for the local Dayak community. The Kayan Long Panai culinary style gives the dishes a unique twist,” he added.

“The name ‘Busang Jeleni Long Panai’ means ‘having a picnic with great culinary dishes of Long Panai on a pebble beach by a river’ in the Kayan language,” he said.

Busang Jelini Long Panai is located along Jalan Abell. it operates daily from 11am to 8pm except on Sunday. For more information call, 013-551 2512. — DayakDaily

Busang Jelini Long Panai is located along Jalan Abell in Kuching.