Suman Pais from Kabong

Suman Pais is usually made by the Malays of the Coastal Regions of former Sri Aman Division. Kabong is one of such village; a traditional Malay Fishing Village in the Betong Division.

Suman Pais is cooked over a slow burning fire, usually by means of firewood. Bakau is the more preferred wood.


Suman Pais is basically seafood mixed with sago flour and wrapped in Nipah leaf and cooked over a slow burning fire. Sounds so easy but actually not so.......

Sago flour or Lemantak as it called locally has to be mixed in the right potions of water, salt and seafood. The choice of seafood will be something like fish,cuttle fish,prawn and even liver of sting ray..........its your choice.

Suman Pais is best eaten when hot. Maybe you should know that Lemantak is very starchy and thus gets harden or tough when cold.