LIST OF ARTS AND CULTURE
Entire list of cultural arts includes all categories and states
Search Filters : 423
KETUPAT SOTONG
<p>Tuppak sutong or sutong sumbak or sotong bersumbat pulut (glutinous rice stuffed squid) is a Terengganu delicacy of squids stuffed with glutinous rice, boiled in coconut milk. The Terengganu locals call it tuppak sutong or tuppak sumbak’ in their dialect. It is an original dish of the Malay community of Terengganu and Kelantan in the East Coast of Malaysia, which is not found in the West Coast. The Terengganu and Kelantan ttupak sutong are of two variations but equally palatable and appetizing.</p><p><br></p><p>Its main ingredients are large squid and glutinous rice. The rice is to be cooked earlier being stuffed into the squids. Therefore, it needs large squid for good ttupak sutung for the rice stuffing. So smaller squids are not much favoured or befitting as they will shrink and become extremely small for stuffing. </p><p><br></p><p>Initially, tuppak sutong was eaten by the residents of fishing villages of Terengganu. In the squid season, they can be found in abundance in the Terengganu coastal sea waters. In the olden days, where there were no refrigerators, having too many squids, the fishermen had to resort to dumping their catch. To save the squids, their women created this dish. </p><p><br></p><p>Another specialty of ttupak sutong is its unique sauce. The sauce is made from just coconut milk seasoned with a little salt, sugar, onion, fenugreek and ginger, which exudes distinctive aroma and flavour. </p><p><br></p><p>Thanks to the refrigerators, now this cuisine is a hit with the young and old as it can be savoured any season, especially at Aidilfitri festivals in Terengganu.</p><div><br></div> ...
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TARIAN TINGKAH TALU
<p>Tingkah Talu, or its full name, Jepin Tingkah Talu Ulun Pagun, is a traditional dance passed down by the Tidung ethnic from the Tawau district, encompassing areas such as Kalabakan, Merotai, Bum Balai, Sebatik, and several regions around Sandakan and Beluran (Sugut). Tingkah Talu means "Three Steps" and originates in Kampung Mentadak, Sebatik Island. It is a dance rooted in the zapin tradition. Historically, this dance originates from the influence of Arab-Persian culture, introduced through intermarriages between Arabs and the Tidung ethnic during the global spread of Islam. Consequently, the style of this performance closely resembles the traditional form of zapin dances. The basic structure of this dance typically begins with Taqsim, accompanied by a solo gambus performance, and concludes with Wainab.</p> ...
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MI UDANG
<p>Mi udang is served in many places in Malaysia. Mi is noodles and udang is prawn or shrimp. Thus mi udang is noodles with prawns, in this case, in thick soup. Since the 1970s and 1980s, this flavoury dish of mi udang has become popular in Perak, especially in the northern and coastal areas of Bagan Serai and Taiping. The Chinese cuisines brought to Malaya by the workers from China formed the basis of mi udang. </p><p><br></p><p>Mi udang is not only cooked for parties and celebrations, but also served in restaurants and eateries. The noodles are made from wheat flour, while the shrimp, the main ingredient, supplied by fishermen. The meal, a much-loved-by-all, is due to the fresh river and sea prawns.</p><div><br></div> ...
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TARIAN BHARATANATYAM (PULAU PINANG)
<p>Tarian Bharatanatyam is a distinguished Tamil traditional dance that originates in Tamil Nadu, India. Meanwhile, the term ‘bharatanatyam’ is a combination of four syllables: ‘bha’ (bhava for expression), ‘ra’ (raga, music), ‘ta’ (tala, rhythm) and ‘natyam’ (dramatic dance art), created by an Indian dance teacher, E. Krishna Iyer, in the mid-1930s. And it was improved by another dance teacher, Rukminidevi Arundale.</p><p><br></p><p><br></p><p>Their dance techniques adhere to those mentioned in the text of Natyashastra, the official manual of traditional arts (drama, dance and music) in India, written by Bharata Muni about 2500 years ago. </p><p><br></p><p>Historically, bharatanatyam was danced only by temples girls, the devadasi. These girls’ vow was to abstain from marriage for the rest of their lives, and they danced the bharatanatyam in the temple to show their devotion to God.</p><div><br></div> ...
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ASAM PEDAS
<p>Asam Pedas is a characteristic cuisine of Malacca. It is not only relished in Malacca but also enjoyed by the Malays in Peninsular Malaysia. Due to cooking and ingredients regionality, there are differences between the taste and texture of the Malacca asam pedas and those in the other states (Hidayatul Akmal Ahmad, 2018). </p><p><br></p><p>This dish is named so due to its bold flavours, sour and spicy, inherited over a large expanse of time. Relishing the piquancy of the spicy asam pedas will perfect one’s visit to Melaka. Loved by all, the asam pedas adds to the thrill of eating, the joy of excursion. </p><div><br></div> ...
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KUIH CELOROT
<p>The traditional dessert known as Kuih Celorot or Selorot, also called Kuih Segurut, is very popular among the Malay Melanau community. This kuih has a unique taste because it is made from special ingredients such as rice flour, coconut milk, gula apong or nipa palm sugar, pandan leaves, water, and a pinch of salt. The wrapping, made from young nipa palm leaves, also contributes to its appetizing aroma. The cooking technique, which involves steaming the Kuih Selorot, further enhances its uniqueness.</p> ...
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ADAT RESAM DAN BUDAYA MASYARAKAT MAH MERI KELAHIRAN: SEMASA MENGANDUNG
<p>The Mah Meri tribe, one of the Orang Asli groups in Malaysia, has rich and unique customs in every aspect of their lives, including birth ceremonies and baby naming. The naming process in the Mah Meri culture involves important customs that aim to safeguard the baby's well-being and protect it from the interference of evil spirits.</p><p><br></p><p>Since there are various tribes in the Mah Meri community, there are many differences in terms of way of life and language. Their culture and customs are also different and unique. The following customs show what is practiced among the Mah Meri community as a whole.</p><div><br></div> ...
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MANOK PANSUH
<p>Manok Pansuh is an Iban traditional dish in Sarawak. Manok means chicken, and pansuh means cooked in bamboo. Thus, manok pansuh is chicken cooked in bamboo, a dish that is worth the flight.</p><p><br></p><p>Manok pansuh is best eaten with white rice, sweet glutinous rice cooked in bamboo or as it is. Unfortunately, those residing in towns now rarely use bamboos to cook it. But certain chefs or housewives in some parts of Sarawak still prepare their manok pansuh traditionally. </p><div><br></div> ...
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ADAT RESAM DAN BUDAYA KAUM RUNGUS: ADAT PERSIAPAN PENANAMAN BENIH PADI
<p>The ethnic Rungus, the majority of whom live in the districts of Kudat, Kota Marudu and Paitan in the state of Sabah, are a traditional farming community that depends on agricultural activities as the main source of their livelihood. This agricultural activity is known as 'Mutagad Om Motungo', which is farming or gardening activities following a certain seasonal cycle that starts in July and ends in April of the following year. The process begins with the clearing or clearing of land in July, followed by the felling of trees in August. The felled trees are then left to dry for a month before being burned in October. This Burning Process marks the beginning of the proper rice planting season.</p><p><br></p><p>As an agrarian ethnic group with high customs and cultural values, the 'Mutagad Om Motungo' activity has specific taboo practices especially when starting agricultural activities. This is a symbol of gratitude and an offering to 'Bambazon' which is the spirit of rice to bless and preserve their rice crops from being damaged or not bearing fruit. Therefore, a ritual custom known as 'Mangatod' or 'Patod' will be carried out before the activity of opening the land by farmers is done.</p><div><br></div> ...
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PERMAINAN TRADISIONAL HENCANG BUAH KERAS
<p>Hencang Buah Keras has been played for hundreds of years. ‘Hencang’ means crushing, and buah Keras, a candlenut. The players need to crush the candlenuts, the main item of the game. </p><p><br></p><p>Initially hencang buah keras was only to the pleasure of palace courtiers, played exclusively by them. But later, they invited the common folks to play on the palace grounds, thus the game popularity spread to all social strata. Adding to the merriment, it is also played along with dances. The dances can be Gamelan, Labi-Labi, Inai and Piring. It is also performed along with the martial art silat and drums.</p><p><br></p><p>Playing the game, the courtiers do not crush the candlenuts. Instead, the crushers were the warriors (the common people working for the sultan). The good crushers would be respected by the folks in the region and their names revered. </p><p><br></p><p>Historically, hencang buah keras was brought to Pahang by Kraeng Agang Jene Muhammad Naziruddin, more known as Keraing Aji (Tok Tuan), a Bugis nobleman and warrior from Makassar, Sulawesi, Indonesia. The Bugis migrated to Pahang after the Dutch capture of Makassar in 1669. Keraing Aji strongly opposed the Dutch and fought to drive them out of Makassar. Hence, he and his followers were arrested by the Dutch and sentenced to exile in Capetown, South Africa.</p><p><br></p><p>On the voyage to Capetown, Keraing Aji escaped to Muar, Johor and then moved to settle in Kota Tinggi, Johor. After a while, he sailed to Endau and stopped there to collect water. He then continued his journey to Telok Kandang, Kampung Pulau Jawa, Pekan, Pahang. Feeling safe there, he stayed for ten years at Telok Kandang. In 1722, Keraing Aji moved to a new settlement in Pekan, naming it Kampung Mengkasar, after the name of its founder who was from Makassar, Sulawesi, Indonesia.</p><div><br></div><div><div>The Bugis migration brought the influence of culture and art to the people of Pahang. Having been introduced by Keraing Aji, they started to play hencang buah keras, and eventually, it became the Pahang game.</div><div><br></div><div><br></div><div><br></div><div>Types of Nuts </div><div><br></div><div>There are two types of nuts required in the game: the candlenut and the Gendong.</div><div><br></div><div>a)<span style="white-space:pre"> </span>The Candlenut</div><div>The candlenuts used is a hard type, which are called male and female.</div><div>a)<span style="white-space:pre"> </span>The male nut is almost round, light and fragile, thus, rarely used in the hencang as it can be easily crushed (thus losing the game).</div><div>b)<span style="white-space:pre"> </span>The female nut – has a flat surface that it becomes the main choice since the surface is good for pairing. </div><div>c)<span style="white-space:pre"> </span>c) Buah Gendong - shaped like a chicken egg. However, it is rarely used in the game unless there are no other nuts to be used.</div></div><div><br></div><div><br></div> ...
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KUIH SOPANG REBUS
<p>Kuih Sopang Rebus is a traditional Negeri Sembilan cake. The name comes from its shape, a flattened ball dough making it appear ‘half’ a ball or ‘separuh’ in Bahasa Melayu but pronounced ‘sopaghoh’ in the Negeri Sembilan dialect. Thus came the term ’sopang’. </p><p><br></p><p>This delicacy is made of glutinous rice flour, coconut milk, sugar, and salt, with a filling of grated young coconut. The dough is balled then flattened, filled with fillet, then delicately folded to resemble a curry puff. They are placed orderly in a container. The container then is put on the wooden sticks lining the pot with boiling water for steaming. The term sopang rebus is rather a misnomer because ’rebus’ means boiled. But the cake is just steamed, not boiled. </p><p><br></p><p>Kueh sopang is a favourite at breakfast, afternoon tea or breaking fast (as dessert) in the fasting month of Ramadhan. </p><div><br></div> ...
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MASAKAN TRADISIONAL ‘AMBUYAT’
<p>Ambuyat is a traditional food, a favourite of the Bruneians and Bisayas. This special dish is enjoyed by many and has been passed down for generations by the Kadazandusun, Murut, Bajau and Dusun Tatana in Sabah. </p><p><br></p><p>Starchy food, transparent and sticky glue-like texture, it is made from sago flour, which is processed from sago palm wood, the ampulung. </p><p><br></p><p>In the old days, ambuyat was eaten daily, and always served at weddings, festivals and other celebrations. </p><div><br></div> ...
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