KUCHING: One of Margaret Dobin Rasa’s most prized possessions in her home is a crock kept in the living room.
These days, Margaret, who is from Kampung Serasot in Bau, still makes tuak but uses two big plastic containers for the fermentation process. After Margaret suffered a minor stroke in March this year, Chia, 22, decided that she wanted to learn the art of making tuak to keep the tradition alive.Tuak is deeply rooted in the Dayak community for traditional ceremonies, celebrations, and festive seasons such as Gawai.
“We have to make sure it is not sour. If it is, that means the fermentation process didn’t go right. There could have been too much yeast or too little rice. The fermentation process is the most crucial part,” she said. “I don’t really question her methods anymore but follow her way. The whole process is thorough and is a huge learning curve. I wouldn’t want to take any shortcuts and would like to preserve the way my family originally did it,” said Chia, who has also attempted to make tuak on her own.They are able to produce about 40 bottles of tuak a month.Margaret was the eldest among six siblings and the only one in the family who did not have the privilege of going to school.