LIST OF ARTS AND CULTURE
Entire list of cultural arts includes all categories and states
Search Filters : 430
AYAM NASI INGKUNG
<p>Ingkung Rice is a traditional Javanese dish that is also popular among the Malay-Javanese community in Selangor, Malaysia. For the Javanese diaspora, this dish is not just a dish but also a symbol of tradition and cultural heritage passed down from generation to generation. Ingkung Rice is often served during important events such as feasts, weddings and religious festivals such as Maulidur Rasul and Hari Raya Aidilfitri. This dish symbolizes unity, gratitude and submission to God, and has become a symbol of their cultural identity.</p><div><br></div> ...
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MUZIK ASLI
<p>Muzik Asli is melancholic, melodious or sad music. Having a slow tempo; its melody is equally slow and soft. Their lyrics are usually historic events rhymes such as Seri Mersing, Siti Payung and Laksamana Mati Dibunuh. There are also about love and passion such as Selasihku Sayang and Gurindam Jiwa.</p><p><br></p><p>Singing them, a violin is the most important, followed by a rebana as background music. Lagu asli are not easy to sing as they require strong voice control, singing and breathing techniques. Their lyrics are in prose and verses to convey the message and gist of the song.</p><div><br></div> ...
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BANGSAWAN (KEDAH)
<p>Bangsawan theatre is one of the traditional performing arts originating in Southeast Asia and plays a significant role in Malaysia's cultural history. Bangsawan was initially influenced by Persian theatre known as Wayang Parsi, brought to Penang by traders and travelers from India in the late 19th century. Over time, this theatre style was adapted with local Malay cultural elements, making it a unique form of entertainment. A Bangsawan performance typically incorporates acting, singing, music, and dancing, blended into a dramatic theatrical production. Its stories often draw inspiration from Indian epics, Malay folklore, history, and fables rich in moral lessons.</p><p><br></p><p>The early history of Bangsawan theatre is linked to the establishment of theatre troupes such as Wayang Parsi by the Nawab family from India, which later evolved into the first Bangsawan troupe in Penang. Initially, Bangsawan gained immense popularity among urban communities due to its lively and opulent entertainment value. These performances featured elegant costumes, creative stage settings, and orchestral music combining traditional and Western instruments.</p><p><br></p><p>However, Bangsawan's popularity began to decline in the mid-20th century due to competition from modern media like radio, film, and television. Despite this, preservation efforts have been carried out by various parties, including the government, artists, and cultural institutions. Today, Bangsawan is still performed at certain cultural events and continues to be appreciated as a valuable part of Malaysia's cultural heritage.</p><p><br></p><p>The term Bangsawan was first used by Mamak Pushi. Rahmah Bujang was the first to identify Bangsawan as a traditional theatre, while Samat Salleh defined it as popular theatre. According to the Kamus Dewan Bahasa dan Pustaka, Bangsawan also refers to the aristocratic class or royalty.</p><div><br></div> ...
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CEMPULING
<p>Cempuling is a form of traditional musical art inherited from the Javanese community and was first introduced to the Malay Peninsula in the 19th century. The term “Cempuling” is derived from a combination of Javanese words: “Com-Com” (variety), “Pul-Pul” (gathering), and “Eling-Eling” (remembrance). Collectively, the term conveys the idea of "a group of individuals gathering to remind one another," reflecting the original function of this art form as a medium for disseminating Islamic teachings and moral guidance.</p><p><br></p><p>In its early days, Cempuling functioned as a medium for religious outreach, conveying spiritual messages and ethical values through song, music, and oral performance. It was not merely a form of entertainment but also a vehicle for spiritual and social education, accessible to and embraced by the wider public.</p><p><br></p><p>In Selangor, particularly among Javanese communities in Banting and Kampung Sungai Pelek, Sepang, Cempuling continues to be preserved as both a marker of cultural identity and an ethnic symbol. It is frequently performed during cultural events such as weddings, communal feasts, and arts festivals, playing a significant role in reinforcing social cohesion and communal unity.</p><p><br></p><p>One of the most active groups preserving this tradition isteh group of Cempuling Damar Wulan from Kampung Sungai Pelek, Sepang. The group has achieved notable recognition, securing second place in the Cempuling Festival organized by the Selangor Malay Customs and Heritage Corporation and the State Government of Selangor. They have also been featured on the TV3 program Sembang Nasi Lemak Kopi O and released a widely appreciated advisory-themed single titled Piye Kepriye in the Javanese language.</p><div><br></div><div><br></div> ...
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BIJI SAGU
<p>The Melanau ethnic group is closely associated with consuming sago. Not only are they heavily involved in the production of sago and its use as a staple food, but they are also among the main cultivators of sago palm (rumbia) in Sarawak. For the Melanau community, the traditional food shaped like small balls the size of peanuts is called Sago or Bulu. During the Japanese occupation in the early 1940s, sago became part of the staple diet for the Malay and Melanau populations in Sarawak. Mukah, in particular, is known as the largest sago or rumbia palm cultivation area in Sarawak, where sago flour, or lemantak, is produced. Besides Mukah, sago is also easily found in the Matu Daro, Dalat, and Oya regions.</p><p><br></p><p>Traditional foods made from sago palm are highly popular among the Melanau people in Sarawak. Sago flour, known locally as lemantak by the Melanau, is a staple for the community. Lemantak flour is processed into linut, which is mixed with hot water and stirred until it becomes a thick, glue-like consistency, delicious when eaten with sambal belacan and various side dishes as a substitute for rice.</p><p><br></p><p>Another food synonymous with the Melanau community is sago beads or balls, suitable as snacks and enjoyed with umai or grilled fish. This traditional sago food is especially popular in Mukah, the largest sago cultivation area in the state. The process of making sago balls is complex, involving several stages of work and taking a considerable amount of time. Even today, many Melanau people continue to use traditional methods to produce sago balls as a special part of their cuisine.</p><div><br></div> ...
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KUIH BUTIR NANGKA
<p>Butir Nangka is one of the popular traditional kuih (desserts) in Malaysia, especially in the East Coast states such as Kelantan and Terengganu. It derives its name from its small, oval shape that resembles jackfruit seeds. In some sources, it is also known as "Bubur Nangka" or "Kuih Nangka."</p><p><br></p><p>This kuih is part of the Malay culinary heritage that has existed since ancient times. It is often prepared for weddings, feasts, or celebrations such as Hari Raya. Butir Nangka is believed to have originated from Malaysia's East Coast, particularly in Kelantan and Terengganu, but is now known throughout the country. This kuih is also considered a traditional dessert served at casual gatherings and is a sweet dish ideal as a dessert after a heavy meal.</p><div><br></div><div><div>Characteristics of Butir Nangka</div><div>Shape and Color</div><div>This kuih is small and oval-shaped, with a green color resembling jackfruit seeds. However, the colors of Butir Nangka have now been diversified.</div><div>Taste</div><div>Sweet and soft, with a rich coconut milk flavor. Its sweetness is balanced with a slight saltiness from the coconut milk.</div><div>Texture</div><div>Chewy and soft on the inside.</div></div><div><br></div> ...
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NOBAT DALAM ADAT ISTIADAT DIRAJA KEDAH
<p>Nobat is a branch of Malaysia's traditional musical arts. The states that possess ensembles of these instruments include Kedah, Perak, Terengganu, and Selangor. The Nobat of Kedah is believed to be one of the oldest in the Malay Sultanate. According to Al-Tarikh Salasilah Negeri Kedah, Nobat originated from Persia and was brought to Kedah along with the arrival of Maharaja Derbar Raja.</p><div><br></div> ...
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ADAT MANDI TIAN
<p>According to Malay customs, when a wife reaches her seventh month of pregnancy, a traditional ceremonial bath known as mandi tian or kirim perut is performed by the Tok Bidan (traditional midwife). This ritual, which is not obligatory in Islam, is believed to protect a woman experiencing her first pregnancy.</p><div><br></div> ...
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NASI AMBENG
<p>Nasi Ambeng (ambeng rice) is an unusual rice dish of Javanese community in Malaysia. It is atypical as the white rice is placed in the middle of a large tray, a talam, lined with banana leaves. Nasi ambeng is served with many side dishes: salted fish, serunding kelapa, fried nuts, fried sambal Jawa, fried mee, chicken cooked in soy sauce (ungkep). There are some who serve it with rempeyek, boiled eggs and opor chicken (chicken cooked in coconut milk). These rich side dishes are an assembly of colours, lavishly placed around the rice, also in the tray, making it more mouth-watering.</p><p><br></p><p>Ambeng rice is a favorite at Javanese weddings, tahlil ceremonies and events in Selangor and Johor. One and tourists can also find nasi ambeng at various restauraunts.</p><div><br></div> ...
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CENDOL
<p>Cendol is a famous dessert in the state of Penang. In the past, cendol was sold by traders riding tricycles around residential areas and playgrounds. Some also sold it on motorcycles in specific areas, as they already had regular customers. Cendol is a heritage food that is not only popular among the Malay, Peranakan, or Indian Muslim communities but was also documented by colonialists in their records as a unique delicacy of the Malay Peninsula, especially in Penang. Evidence of this can be seen in the word "cendol" (pre-1972 Za'aba spelling: chendol, van Ophuijsen: tjendol), which appears in many 19th-century dictionaries and books in the Dutch East Indies. One of the earliest records of the term "tjendol" is found in the Oost-Indisch kookboek (1866, "East Indies Cookbook"). Cendol also has other variations in spelling, such as "chendul," and Penang locals often refer to it as "cendoi."</p><div><br></div><div><br></div><div><div>The basic ingredients for making cendol are rice flour, green coloring, coconut milk, slaked lime water, palm sugar, and ice. These ingredients are sufficient to make classic-flavored cendol. However, cendol enthusiasts sometimes add other ingredients to the dish, such as glutinous rice, durian, corn, red beans, black jelly, fruits, or even sweetened condensed milk. Some also include grass jelly as an additional ingredient in the cendol. </div><div><br></div><div>One of the vendors who has successfully maintained their cendol business for a long time is the family of Mr. Tan Teik Fuang, who has been selling cendol on Penang Road since 1936. Today, their cendol business is available in major supermarkets under the name Penang Chendul. In 1984, this brand became known as Penang Road Famous TeoChew Chendul. Additionally, some other famous cendol outlets in Penang include Cendol Maklom, Cendol Balik Pulau, and Haji Chendul & Coconut Shake.</div></div><div><br></div> ...
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IKAN SINGGANG
<p>Ikan Singgang is a traditional Malay dish originating from the East Coast of Malaysia, particularly in Terengganu and Kelantan. It is a type of fish soup cooked with simple yet flavorful ingredients, known for its spicy and sour taste. This dish is renowned for its deliciousness and is often served during festive occasions or as an everyday meal.</p><p><br></p><p>Origins of Ikan Singgang</p><p>Connection to Fishermen's Lives</p><p>Ikan Singgang is believed to have originated from the lives of fishermen along the East Coast of Malaysia, especially in Terengganu and Kelantan, where seafood is the primary food source. The dish combines simple and fresh ingredients from the sea, such as fish, ginger, turmeric, and lime. It became popular due to its accessible ingredients, making it ideal for coastal communities who rely on seafood for their livelihood.</p><p>Influence of Malay Culture</p><p>The dish is influenced by traditional Malay cuisine, which emphasizes the use of natural ingredients such as spices and herbs. Ikan Singgang is a prime example of a dish that uses traditional Malay spices to create a rich and refreshing flavor, with a tangy twist from ingredients like tamarind slices or lime.</p><p>Light and Nutritious Dish</p><p>Typically, Ikan Singgang is made with fresh fish such as mackerel, scad, or tuna, boiled with water, ginger, turmeric, lime leaves, and tamarind slices for flavor. It is known as a light and nutritious dish because it is high in protein from the fish and rich in antioxidants from spices like turmeric and ginger.</p><p>Daily Meal and Festive Dish</p><p>Although Ikan Singgang is often enjoyed as a daily meal, it is also popular during festive occasions or gatherings, especially on the East Coast. Its quick and simple preparation makes it a perfect choice for family meals. The dish is also favored for its fresh taste and high nutritional value.</p><p>Use of Local Spices and Herbs</p><p>Ikan Singgang utilizes ingredients easily found in the local environment, such as ginger, turmeric, lime, and kesum leaves (also known as basil leaves). These spices not only provide a unique flavor but also offer health benefits, such as anti-inflammatory properties, improved digestion, and body detoxification.</p><p><br></p><p>Characteristics Of Ikan Singgang</p><p>The unique elements of Ikan Singgang define its identity as one of the traditional Malay dishes from the East Coast of Malaysia. Below are its main characteristics:</p><p>Key Ingredient – Fresh Fish</p><p>Fish is the main ingredient of Ikan Singgang. Commonly used types include mackerel, scad, tuna, or other sea fish readily available along the coast. The fish is usually cooked fresh without the need for frying or grilling beforehand.</p><p>Spicy and Sour Taste</p><p>Ikan Singgang is known for its spiciness, derived from chili padi (bird’s eye chili) or sometimes chili powder, and its sourness from ingredients such as tamarind slices or lime. This combination creates a unique, refreshing taste that is very appetizing.</p><p>Use of Traditional Spices</p><p>Spices such as ginger, turmeric, and galangal are essential in making Ikan Singgang. These spices impart a rich and distinctive flavor to the fish soup. Turmeric adds the yellow color that sets Ikan Singgang apart from other fish soups.</p><p>Clear and Light Broth</p><p>Ikan Singgang is cooked in a clear broth, unlike other soups that may be thicker. The broth is made from boiling fish and spices, resulting in a light, non-greasy, and easily digestible soup. The clear broth is a signature feature of Ikan Singgang, distinguishing it from richer or heavier fish soups.</p><p>Non-Oily Dish</p><p>The preparation of Ikan Singgang typically does not involve the use of oil. Its broth is lighter and less greasy, making it a fresh and healthy option for those seeking a nutritious yet light dish.</p><p>Nutritious and Healthy Meal</p><p>Ikan Singgang is rich in protein from the fish and antioxidants from spices like turmeric and ginger. These spices also have anti-inflammatory properties and promote good digestion, making it a very nutritious choice. It is also suitable for weight management due to its low calorie and fat content.</p><p>Served with White Rice</p><p>Ikan Singgang is often served with white rice as the main dish. The soft and slightly sticky rice pairs perfectly with the spicy and sour fish broth. It is also commonly enjoyed with sambal belacan (spicy chili paste) or fresh vegetables, a practice typical in Malay dining.</p><div><br></div><div><br></div> ...
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ASAM ROM
<p>Asam Rom is a unique traditional dish from Pahang, where rubber seeds are used as one of the main ingredients in its preparation.</p><p><br></p><p>The uniqueness of Asam Rom lies in the use of rubber seeds, which are collected from under rubber trees and then processed into a base ingredient known as "asam rom." In the context of traditional cuisine, the term asam refers to a method of food preservation involving fermentation over a certain period, while rom refers to the inner part of the fruit, also known as the rom core.</p><p><br></p><p>Asam Rom curry is best cooked with freshwater fish such as patin fish, kenerak fish, and baung fish, but it can also be adapted with other ingredients such as meat or vegetables, including pumpkin and fiddlehead ferns (pucuk paku). Additionally, Asam Rom can be made into a sambal by mixing it with chilies, anchovies, and serving it alongside fresh herbs (ulam-ulaman) or salted fish. This uniqueness makes Asam Rom a traditional culinary heritage that holds significant cultural and historical value.</p><div><br></div> ...
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