KOTA KINABALU: From Gawai in Sarawak to Kaamatan in Sabah, a new generation is stepping into the kitchen, guided by cultural advocates Karen R. Yap and Chef Melvin Gatu, as they work to preserve East Malaysia’s culinary heritage.
For many families, the transition is familiar, with a matriarch who has spent decades perfecting dishes such as Sarawak laksa stepping aside for younger cooks to recreate recipes that were never formally documented.
From preparing bamboo for manok pansoh to handling ingredients like bambangan for pinasakan, the experience is both meaningful and challenging.
Recognising this, Maggi has launched a festive campaign aimed at supporting first-time cooks during the Gawai and Kaamatan celebrations.
“We want every young cook in Sabah and Sarawak to know they are not alone in that kitchen. Cooking these dishes for the first time, however nervously, is exactly how traditions stay alive,” said Ivy Tan Link Cheh, Business Executive Officer of Maggi Malaysia and Singapore.
The campaign features two East Malaysian culinary figures dedicated to preserving traditional food knowledge.
Karen R. Yap, who grew up in an Iban longhouse near Marudi, Sarawak, has spent years documenting recipes from more than 40 ethnic communities through her supper club, Karen’s Ethnic Plate.
Chef Melvin Gatu, a Sabahan from Ranau with international training, focuses on preserving and elevating Kadazan-Dusun cuisine.
“Our ethnic food carries more than taste. It reflects ingredients shaped by the environment and tells the story of a way of life. But we are at risk of losing what is not written down. Every attempt to cook these dishes, even imperfectly, helps keep them alive,” Karen said.
Melvin echoed the sentiment, noting that hesitation often prevents younger cooks from trying.
“There is a lot of nervousness around cooking these dishes for the first time. What Maggi does is reduce that fear enough to let people try. And trying is everything,” he said.
As part of the initiative, both chefs are sharing recipes rooted in their respective cultures.
Karen introduces dishes such as Ayam Kampung Umbut Pisang (Manok Upa Pisang), Sambal Ikan Masin Gonjeng, and Tenggiri Terung Dayak, which feature traditional ingredients that are increasingly rare in urban kitchens.
Melvin contributes Binuburan Manuk Kampung, a century-old porridge recipe passed down from his grandmother, and Linombur Bubuk Om Tulod-Ulod, a traditional Kadazan-Dusun side dish that has nearly disappeared from festive tables.
The campaign aims to make these dishes more accessible to younger cooks, particularly as modern lifestyles and the lack of written recipes have made traditional cooking less approachable.
By simplifying preparation while maintaining authentic flavours, the initiative seeks to ensure these culinary traditions continue to be passed down.
All five recipes are available on Maggi Malaysia’s website throughout the festive season, alongside additional festive dishes inspired by Gawai and Kaamatan.
In conjunction with the campaign, Maggi is also running its “Jom Masak & Menang Bersama Maggi” contest from May 1 to June 30, 2026.
The promotion offers prizes worth over RM150,000, including a grand prize of a Ford Ranger XL, as well as cooking appliances and weekly e-wallet rewards.
Participants can enter by purchasing Maggi products and submitting their receipts through various channels. For every entry received, a donation will be made to community organisations in Sabah and Sarawak, supporting local initiatives tied to the harvest season.
