1. the kompang kids give a rousing welcome

1. the kompang kids give a rousing welcome

Yours truly visited the Federal Territory of Labuan at the end of April for a week, at the invitation of Gaya Travel Magazine. The small delegation was hosted by Labuan Corporation and Labuan Tourism.

2. emcee for the evening

2. emcee for the evening

3. Piasau, or fresh coconut, to welcome the delegation

3. Piasau, or fresh coconut, to welcome the delegation

Our first stop upon landing at Labuan International Airport (LBU) was Kampung Layang-Layangan. Located on the North-West coast of Labuan Island, Kampung Layang-Layangan is an award-winning model village in the Federal Territory. The village, with only slightly more than 4,000 residents, is named after a bird of the Layang-Layangan species.

4. Ketua Kampung En. Faizal Bin Hj. Lakat

4. Ketua Kampung En. Faizal Bin Hj. Lakat

5. scoop kuih jala mixture into coconut shell

5. scoop kuih jala mixture into coconut shell

Our delegation was given a warm welcome by the village folk with a rousing beating of the traditional kompang, followed by a welcome drink of Piasau, or fresh coconut.

6. swirl the kuih jala mixture into a wok of hot oil

6. swirl the kuih jala mixture into a wok of hot oil

7. leave it to fry till golden in colour

7. leave it to fry till golden in colour

We were then given a short briefing on the village to enable us to know it better. Like most villages, the gotong-royong spirit is very strong here. Everything is community-based. Precisely, the statement “You’ll never walk alone” stands true.

8. kuih jala ready to be served

8. kuih jala ready to be served

 9. spread kuih sapit batter onto the mould

9. spread kuih sapit batter onto the mould

During our evening there, we were introduced to three traditional snacks: Kuih Jala, Kuih Sapit and Ambuyat.

10. heat the mould over a lighted stove

10. heat the mould over a lighted stove

11. kuih sapit is cooked

11. kuih sapit is cooked

Kuih Jala and Kuih Sapit need no introduction. Those of us from West Malaysia know these as well. The third item was Ambuyat. If you have visited Sabah, Sarawak and even Brunei, you will know this.

12. roll it to serve

12. roll it to serve

 13. ambuyat

13. ambuyat

Made from sago palm, this gluey-like starch is bland by itself but its taste is derived from the many side sauces and condiments. To eat the snack, roll the starch around a skewer, then dip it into a sauce of your preference.

 14. ambuyat and its condiments

14. ambuyat and its condiments

 15. silat demonstration

15. silat demonstration

There was a silat demonstration by school children before the event proceeded with stage entertainment of busking and dancing, and finally wrapped up with a joget (dance) by all delegates.

16. joget

16. joget

17. Ketua Kampung Layang-Layangan En. Faizal Bin Hj. Lakat (2nd from L) receives an appreciation plaque from Gaya Travel Magazine, represented by Nuar Md. Diah (2nd from R) and Ed Junaidi (R), as Director of Tourism, Cultural and Arts Department of Labuan Corporation, En. Mahathir Hamid (L) looks on

17. Ketua Kampung Layang-Layangan En. Faizal Bin Hj. Lakat (2nd from L) receives an appreciation plaque from Gaya Travel Magazine, represented by Nuar Md. Diah (2nd from R) and Ed Junaidi (R), as Director of Tourism, Cultural and Arts Department of Labuan Corporation, En. Mahathir Hamid (L) looks on

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With love

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