Returning to my Roots

Gawai 2008 would be a memorable one for me. Why? Around the season, I managed to throw away the “wall flower” mentality and behaviour during these gatherings. Helping out where I can as ‘co-host’ and relative was fun. More importantly, despite how much I would like to deny it - I’m getting to know more family members closer and getting in touch with my Iban roots. I guess the realisation comes after taking my heritage for granted for all so long.
Miring, or offerings/sacrifices, are usually made and prepared for important functions and celebrations by the Iban community. You can be certain that some sort of miring will be done before the Gawai Dayak, or the Dayak New Year cum Harvest Festival. This ceremony varies in degree of elaboration - the more grand the festivities are organised, the more elaborate and bigger the miring may be. The size of the household or longhouse, too, comes to play. The traditional purpose of the miring is to offer sacrifices and offerings to the Gods and souls of past. Back then, appeasing the various Gods and spirits as well as the departed was necessary to ensure the undertaking flow smoothly. This practice, however, began to loose out on the modern Ibans.
This Gawai, I had the opportunity to learn a bit of the ceremony on two occassions: once in Betong followed by in Kuching. The number and size of offerings differ based on the factors I wrote before engaging in theological debate. When I say size, it means the number of offering per plate. What do I mean by number of offering per plate? It’s indicated by the portion on one plate. The portion comes odd numbers of three, five, seven or nine. Three being the smallest and nine being the greatest. Whether it’s three, five, seven or nine, you need to know what the offerings was intended for and why. The preparations and conditions for each size differ as well. So far, I have tried my hands on the piring 5, or offerings of 5. The number of the offerings, on the other hand, depends on the size of the household or longshouse and the venue. Geographical and historical factors also comes into the picture here. The Dewan Tan Sri Datuk Amar Stephen Kalong Ningkan, or Stephen Kalong Ningkan Hall, in Betong as an example is located in the Tanah Antu Gerasi or the Giant Spirit’s Land. Thus at least one should be made for this spirit.
Preparing the Miring
On May 16 and 30, in Betong where I witness the preparation and in Kuching where I tried it out myself, there were similarities. The preparation was led by an elder or a manang (Iban Shaman) and participated by some people on a mat. A rooster was nearby. The participants of the ceremony sat around the ‘ingredients’ of the miring. This ‘reciepe of success’ (as I’d call it) are:
- Sirih leaves;
- Sliced Pinang beetle nut;
- Kapu or chalk;
- Pengenan or Mexican-hat shaped bun;
- Pulut Mirah or Red rice dumpling;
- Pulut Bura or White rice dumpling;
- Pulut Chelum or Black rice dumpling;
- Pulut Kuning or Yellow rice dupling;
- Asi Tuci or plain rice;
- Beras kuning or yellow uncooked rice;
- Ketupat or rice cooked in coconut leaves;
- Hard-boiled egg;
- Cooking oil;
- Salt;
- Sagun or caramel flour;
- Letup or rice a la popcorn.
On the plate, five slices of pinang preceed all the ingredients. This is followed by five torn sirih leaves with chalk spread over them. Then, tobacco and five rolls of cigerette leaves as I’d like to call it were added before five portions of each pulut were added to the offering. Before five slices of bananas, you add plain rice and half a ketupat. You continue with five slices of hard boiled egg - with the yellow. An uncle joked, “add the yellow, the spirits aren’t afraid of cholesterol”. One spoonful of salt, sagun and some cooking oil were added before we sprinkled some letup. To top it all off were some yellow uncooked rice. Worth mentioning that the yellow rices and uncooked rice were white before kunyit or turmeric were used to colour them. And voila, c’est receipe de le miring!
Before the ingredients were kept on the plate, the elder waived the rooster over the ingredients seven times before chanting the prayer, or called miaw in Iban. Sounds like a cat’s purr? Thought so initially. After the number of offerings were done, the elder then waved the rooster over the final products again. The ceremony indoors was led by my uncle, as shown in the picture below. In the picture, was taken by yours truly before we prepared the offerings.

And there you have it: the miring ceremony of the Sea Dayaks.



Can you imagine conducting a 10-hour interview with one of Malaysia’s most prominent personality? Well, that’s what Dr. Kohei Hashimoto did in order to compose this wonderful tome. I’m still in the process of reading it - at page 113 of 152 that is. Rather insightful. Many issues addressed and discussed by the former premier.
History have always fascinated me. The way it repeat itself over and over again under one’s nose.