Okay....here are some informative tips...errr....actually a traditional recipe on how to make@brew tuak. Last night, Olivia (my room-mate) texting me and asking me to bring tuak to KL. Hmmm....there's no more tuak here, so I'm thinking of making my own tuak. Just now I asked dad where to get the yeast a.k.a 'ragi', or maybe he can deliver it to me in KL by month end. But mom told me to ask dad to buy the yeast from our neighbour. Wah....a very sporting parents. Even allowing me to make my own tuak. ^^
Let me tell you what is that mean by tuak. Tuak is a traditional drink an very popular among the Ibans (from Sarawak) and is drank during the Gawai festivals, weddings, hosting of guests and other special occasions. It is an alcoholic beverage made of fermented rice, yeast and sugar.
This morning i asked dad on the recipe. So he told me:-
First step : Cooked 2kg of glutinous rice (beras pulut) like cooking a normal rice. But let the water boiled first before putting the rice inside the rice cooker. Keep stirring the water, but if the water too much, we still can scoop the water and throw it away.
Second step : Smash the yeast into a powder (not too powdery tho') and then spread thin the yeast on flat surfaces of a big container (something like the black rubbish bin with the cover). After that spread the cooked glutinous rice on top of the yeast, and after that covered it with another layer of yeast on top. Covered the container and left it for 4 days.
Note : Make sure when you make tuak, stay away from sour foods and also don't talk much.
Third step : Boiled the water (the amount of a small pail of water). Add and stir sugar (3 kg) with the water. Left it cold before you pour the sugar water inside the big container.
Fourth step : Left the mixture for another 10 - 14 days before served.
Tadaaa.....it's done! Very easy right? I've made it before, and everybody said it tasted nice. Well, actually it depends on the yeast that you used. Good luck in making your own tuak. ^^
