Headmaster's tuak
tuak on the eve of Gawai

1. Cook 2 kg of sticky rice with two volumes of water (i.e., twice as much water as rice), then allow it to cool to room temperature (in lowland Sarawak!).
2. Mix in 1 kg of yeast (special yeast cake found in shops in Sarawak).
3. Wait one week.
4. Bring 2-3 kg of sugar (depending on taste) to boil in 20-30 L of water, cool to room temp, then add to the rice mash.
5. Add 0.5 kg yeast (same special yeast cake as before), mix and let ferment for at least one week.
6. Serve in small glasses at room temperature, apparently in prodigious amounts.