LIST OF ARTS AND CULTURE
Entire list of cultural arts includes all categories and states
Search Filters : 423
TEMPE
<p>Tempe is a traditional food originating from Indonesia, particularly among the Javanese community. It is made through the fermentation of soybeans using the fungus Rhizopus oligosporus. In Malaysia, tempe has gained popularity, especially within the Javanese community in Johor, where it has become an essential part of their daily diet. The fermentation process gives tempe a unique nutritional profile, distinct taste, and texture compared to tofu.</p><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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WAYANG KULIT JAWA
<p>Wayang Kulit Jawa in Malaysia was introduced by the people of Jawa descent who migrated to Malaya, especially in Johor and Selangor, in the late 19th and early 20th centuries. They bring the art of wayang kulit as part of their cultural tradition.</p><p>In Malaysia, Wayang Kulit Jawa has undergone adaptation to local elements, such as the use of the Malay language and Islamic elements, making it more relevant to the local community. These performances often feature epic stories such as Ramayana and Mahabharata, as well as folk tales adapted according to local culture.</p><p>In the beginning, wayang kulit was played in religious events, feasts, and celebrations, serving as entertainment as well as a medium for conveying moral values. However, with the changing times and modern influences, its popularity is declining despite efforts from art and cultural groups to preserve this heritage. Today, Wayang Kulit Jawa is still valued as an important cultural heritage in Malaysia, reflecting the cultural unity between the Jawa and local communities.</p><div><br></div> ...
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ADAT TEBUS PELAMIN
<p>Adat Tebus Pelamin, colloquially referred to as "duit tol" (toll money) among the Malay community in Johor, is a long-standing wedding tradition. This custom involves a symbolic act of preventing the groom from ascending the bridal dais (pelamin) until he pays a designated amount of "toll money" to the bride's family.</p><p>Historically, this tradition has been seen as a playful and meaningful way to enhance the celebratory atmosphere while symbolising the groom's effort and determination in marrying his bride. The amount of toll money, often starting from as little as RM0.50 to RM1.00 per toll, is agreed upon by both families. In some cases, a higher amount may be offered as a gesture of respect or humour.</p><p>Adat Tebus Pelamin remains an integral aspect of Malay wedding culture in Johor, reflecting communal values of togetherness and cheerfulness.</p><div><br></div> ...
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LAKSA JOHOR
<p>Laksa Johor is a traditional dish from the state of Johor, Malaysia, distinctively prepared using spaghetti instead of the rice noodles typically found in other laksa variants. The origin of spaghetti in Laksa Johor is attributed to Sultan Abu Bakar of Johor during the late 19th century. After his visit to Europe, particularly Italy, in 1885, he was captivated by spaghetti dishes and instructed his chefs to incorporate this Western element into a local dish. The result was the creation of Laksa Johor as it is known today, embodying a fusion of cultural influences.</p><div><br></div> ...
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TARIAN MENGARANG MENYAK
<p>Mengarang Menyak is a traditional dance of the Melanau ethnic group. This dance reflects the lives of the Melanau people who reside along the coastal areas of Sarawak and symbolizes the process of menyak, one of the methods used to produce sago flour, known locally as sei.</p><p><br></p><p>The dance movements encompass all the activities involved in sago processing, including cutting, scraping, and trampling or pressing the sago palm to extract its pulp, known as tepung lemantak, which is then processed into sago. The dance also portrays the spirit of cooperation between men and women, working together harmoniously and joyfully as they perform their daily tasks.</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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DANGKUNG DANCE
<p>Joget Dangkung is a type of dance that earns its name from the combination of two sounds: "dang" from the beats of the drum and "kung" from the beats of the gong. The drum and gong are the main instruments of the dance.</p><p><br></p><p><br></p><p><br></p><p>This dance is a fusion of Kuala Orang Asli and Malays dances, danced along a tune of drums, violin, gong, and singing. Three musicians, a singer, and four to eight are to dance, depicting the Orang Laut or Kuala Orang Asli (Proto-Malay) sea-fishing way of life.</p><div><br></div> ...
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AKOK
<p>Kuih Akok is one of the most popular traditional desserts in the East Coast states of Malaysia, particularly in Kelantan and Terengganu. This kuih (dessert) is renowned for its rich sweetness, coconut aroma, and golden-yellow color. Akok is a symbol of cultural and heritage pride for the Malay community, with its preparation emphasizing the use of local ingredients.</p><p><br></p><p>Origin of Kuih Akok</p><p>Name and Origin</p><p>Kuih Akok is believed to have originated in Kelantan and Terengganu, with various stories about its beginnings. The name "Akok" might derive from the Malay word "Akok," which refers to its shape resembling a "rock" or "supporting structure."</p><p>Traditionally, this kuih is prepared in small cup-like shapes using molds, giving it its unique appearance.</p><p>History of Kuih Akok</p><p>Kuih Akok is believed to have existed since the era of the Malay Sultanates on the East Coast. Initially, it was prepared as a special dish for celebrations and feasts.</p><p>Over time, it became a staple at various occasions such as Eid celebrations, communal feasts (kenduri), and large family gatherings.</p><p>Cultural Influence</p><p>This kuih reflects the rich culinary heritage of the East Coast Malay culture, which is renowned for its use of natural ingredients like eggs, coconut milk, palm sugar, and rice flour. It embodies the diversity of traditional Malay cuisine, emphasizing the use of local resources.</p><div><br></div><div><div>Characteristics of Kuih Akok</div><div>Shape:</div><div>Kuih Akok is usually small and oval-shaped.</div><div>Taste:</div><div>This kuih has a rich sweetness from palm sugar, complemented by the creamy richness of coconut milk. The combination of sweet and creamy flavors makes it highly favored.</div><div>Texture:</div><div>The texture of Kuih Akok is soft, chewy, and creamy, owing to the use of coconut milk and eggs in its preparation.</div></div><div><br></div> ...
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PULUT HARUMANIS
<span id="docs-internal-guid-6619a48a-7fff-4c52-e2ae-059553f0c962"><div style=""></div><div style=""><span style="display: inline !important;">Pulut Harumanis is a delightful dessert that elevates the combination of soft, glutinous rice with the rich aroma and sweetness of Harumanis mango. This premium mango variety grows exclusively in the northern Malaysian state of Perlis. This dish stands as a symbol of tropical indulgence, blending traditional flavours with modern culinary presentation. It has become a seasonal favourite, especially during the Harumanis harvest, which typically peaks between April and June each year.</span></div><div style=""><div><br></div><div>The Harumanis mango, scientifically known as Mangifera indica Linn, thrives best in Perlis due to its unique microclimate, soil composition, and specific cultivation techniques. This fruit is renowned for its naturally fragrant aroma, thick golden-yellow flesh, and creamy, sweet taste. Its limited availability and short harvest season make it a highly sought-after and exclusive delicacy.</div><div><br></div><div>Pulut Harumanis is prepared using steamed glutinous rice cooked with coconut milk and pandan leaves, resulting in a chewy texture and a subtly rich flavour. The dish is served with chilled slices of Harumanis mango and topped with a generous drizzle of thick, sweetened coconut cream. Some variations also include a sprinkle of toasted sesame seeds or ground peanuts to enhance the texture and presentation.</div><div><br></div><div>Although similar to the popular Thai dessert Khao Niew Mamuang (ข้าวเหนียวมะม่วง), Pulut Harumanis distinguishes itself through the use of Harumanis mangoes, which are significantly more aromatic, sweeter, and more luxurious in flavour. This gives the Malaysian version a more refined and indulgent sensory experience compared to its Thai counterpart.</div></div><div style=""><br></div></span> ...
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