https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F79%2FenTranslations:Malaysian cuisine/79/en - Revision history2026-09-12T00:41:40ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/79/en&diff=158285&oldid=prevFuzzyBot: Importing a new version from external source2025-06-25T04:57:01Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>During Dayak festivals or [[Gawai Dayak|Gawai]], the Iban would slaughter locally reared pigs. The pig would be cleaned thoroughly after the slaughter, have its head and stomach removed, and the rest of the pig would be cut into smaller pieces in preparation for barbecuing. The head and stomach of a pig are usually put aside and prepared separately as they are considered the choicest parts of the animal; hence pig's heads are a common edible gift brought by visitors to an Iban longhouse, and dishes such as pork stomach cooked with pineapples are a must for Gawai.</div>FuzzyBot