Gong is one of the instruments in the Pin Peat ensemble. Nowadays, there are only a few people who know how to do it. It is uncommon to see leftovers gong for sale, as each unit requires a considerable amount of capital. So, if a costumer wants to get a gong, he/she has to make a deposit first. The method of making gong described here is the way of the villagers of Trapeang Arak, Ov Lek commune, Ang Snoul district, Kandal province. Nowadays, some modern tools are used to make Gong to save time and labor. For example, in the past people use “Snob Dai, a manual pump” to pump in air to make fire, but now they use an electric fan instead. In addition, for a polishing process, people also use a machine. To produce Gong requires at least three people because during Gong pounding, three people are needed. Gong smith used to buy old metals containing copper and tin from the market. The percentage of copper was 70 to 73 percent, and tin 27 to 30 percent. If the mixture is not mixed properly, the metal will crack. After metals are properly weighed, it will be burned in Kulapheach vessel called "Baw" and then poured into a molded plate. Then the metal is burned again until it soft enough to pound. Gong is made in different sizes and it needed to be arranged in number chronological order. After that, Gong makers re-burn some other metal plates to make Gong’s stand. When that is the case, burn it and pound it on a flat board called “Kda Dos”, so that the middle part of the gong is fatten, called (Dos Gong). Not only that, they immediately burn it again to make it soft enough and make the legs a little smaller than the upper surface (called an umbrella). When all this is done, they burn the fruit and put it in a jar with vinegar. So far, we have seen that the work of each step is to burn the gong several times to get the right shape. But it is still not finished, because you have to take the fruit that comes out in the right shape and polish it. In the past, traditional techniques were required that required the use of a variety of materials, but today it is easier to use a polishing machine. Gong making process is “a real workmanship” that requires special skills and talents. That is why at least on the first day of the lunar month, Vishnu is offered at the head of the pump and the stove. The art of making gongs is an important intangible heritage that can last for a long time as long as those who have the skills can live in this profession properly. Otherwise, it may be lost in the future.

It is said that Mi Kolok was brought in by the Chinese communities who migrated to Sarawak. Thus, this dish is abundantly served in Chinese food outlets. Other references include Mi Kolok in Malay, Kampua in Chinese, and Mi Rangkai/Kering in the Iban language. Basically this dish uses Yee Mee or dried mi served with slices of braised beef or chicken with its soup and sambal (hot chili paste). To prepare the gravy braise the beef or chicken till tender with soup condiments, salt and an adequate amount of water. Then slice the meat when cooked. Put aside the gravy as it can be reheated and water be added in when the amount has reduced. For the sambal grind some chilies with garlic then mix with sweet soy sauce and the juice of musk lime. Braise the noodle with a little salt till soft then drain. Heat a little oil, fry the sliced garlic till crispy then remove. Fry the drained noodle using the garlic’s oil remnant, then enhance with vinegar, fish sauce or soy sauce and salt. Remove and put aside. Fry the sliced meat, add in thick soy sauce, sweet soy sauce, black pepper powder and salt. Blend well then remove. To serve put the noodle into a serving dish and mix with a little of the sambal. Add in the fried sliced meat, fried garlic and garnish with sliced spring onion. Put aside a bowl of the gravy garnished with celery leaves for the soup.

Traditional skills of preparing vinegar from unripe grape.