LIST OF ARTS AND CULTURE
Entire list of cultural arts includes all categories and states
Search Filters : 423
WAJIK
<p>Wajik is one of the famous traditional dishes in Malaysian society. This dish has been passed down from generation to generation and has become an important part of Malay culture and customs. Wajik is believed to originate from the Malay Archipelago which now includes countries such as Malaysia, Indonesia and Brunei. This dish is made from basic ingredients that are easily available: glutinous rice, gula melaka (coconut sugar) and coconut milk. Wajik is said to have been created by ancient farmers who used local and natural ingredients that were cheap and easily available. In Malaysia, wajik is often served during festivals and celebrations especially during weddings, head shaving ceremonies and important days such as Hari Raya Aidilfitri and Aidiladha. Wajik is also often considered a traditional dish that should be served on special occasions. In the Malay community, serving wajik is a sign of respect for guests and a symbol of joy and appreciation for the event or event being organized.</p><div><br></div> ...
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TARIAN RAMBONG
<p>The Rambong Dance is a popular traditional dance among the Siamese community residing in Kedah, often performed during festive occasions. This dance is particularly well-known in Thailand, where it is performed during the Loy Krathong festival, a celebration observed by Siamese Buddhists during the full moon of the 12th month in the Thai lunar calendar. The festival, known as Loy Krathong, derives its name from the words loy (to float) and krathong (a lotus-shaped container made of banana leaves). In Kedah, the Siamese ethnic community has popularized this dance, making it a common feature at celebrations and community events.</p><p><br></p><p>The history of the Rambong Dance in Kedah is closely tied to the influence of Malay and Hindu cultures, as well as religious elements brought by Arab and Indian traders in the 15th century. Over time, the dance underwent adaptations but retained the traditional elements that define its unique character.</p><div><br></div> ...
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PEKASAM PUYU
<p>Pekasam made from ikan puyu (climbing perch) is one of the traditional heritage foods closely associated with the Malay community, particularly in the northern states of Peninsular Malaysia, such as Perlis, Kedah, and Perak. It is not merely a side dish but a reflection of the ancestral wisdom in preserving food naturally, long before the invention of modern refrigeration.</p><p><br></p><p>In the state of Perlis, especially, pekasam made from ikan puyu is highly popular due to the abundance of this freshwater species (Anabas testudineus), which is commonly caught or farmed by the local community. This availability makes Perlis one of the most active states in both the traditional and commercial production of pekasam.</p><p><br></p><p>The term pekasam is derived from the Malay word asam, referring to the fermentation process that imparts a distinctive sour flavor. This method has been practiced for centuries as a natural means of preserving surplus fish, particularly during harvest or flood seasons. Ikan puyu is especially preferred for this purpose due to its resilience, firm flesh, and suitability for fermentation.</p><p><br></p><p>Typically, pekasam ikan puyu is deep-fried until crispy and served with hot rice and sambal belacan. The unique combination of salty and sour flavors makes it a popular appetite stimulant. Furthermore, the fermentation process produces natural probiotics that contribute to digestive health.</p><p><br></p><p>Today, pekasam ikan puyu is valued not only as a traditional delicacy but also as a commercially viable product in high demand. It is now commonly packaged in vacuum-sealed packs to extend its shelf life and meet the expectations of modern consumers, including growing demand from international markets. This development demonstrates that traditional foods such as pekasam remain relevant and possess significant potential to thrive in today’s evolving culinary landscape.</p> ...
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MUZIK CAKLEMPONG
<p>Caklempong is folk music of the Minangkabau community. It was brought to Malaya by the Minangkabaus of the West Sumatra, Indonesia, who settled in Negeri Sembilan in the 14th century. </p><p><br></p><p>In the Minangkabau dialect, caklempong is taklempong, a traditional musical instrument from the idiophone family that uses a diatonic scale. 'Cak' is the sound of the drumbeats while 'lempong' is the sound of the bonang (gong) beats.</p><p><br></p><p>In the past, caklempong was so important that apart from entertaining, it captured the audience so profoundly that they became united, benefitting the community at large.</p><p><br></p><p> </p><p><br></p><p><br></p><p>To begin with, there were five caklempong tones: do, re, mi, so and la. However, in 1970, the caklempong was developed into six tones: do, re, mi, fa, so, la, ti, and do.</p><div><br></div> ...
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TARIAN KELUNDANG
<p>Kelundang means wood. The main item of Tarian Sewang Kelundang is the kelundang wood, hence the name. Initially, this dance was a tribe’s medicinal ritual and there were no dancers. But over time, the dance was introduced to the ritual as more people liked to watch the healing ceremony. This healing is not only practiced by Jakun people but also Semai and Temiar. The Jakuns will use the kelundang wood, but the Semai and Temiar use bamboo. However, the songs are sung in one’s respective dialect. </p><p><br></p><p>Kelundang ritual knowledge is obtained through acquiring and inheritance. Renown shamans inherited the knowledge of this shamanism or passed down their previous generations. </p><p><br></p><p>While healing, the panjang wood is tapped by all dancers for the sounds and rhythms. Two sticks are held by each dancer, using it to tap the wood. The healing takes quite a long time, which sometimes lasts all night. The wood for healing must be of batang peruan. </p><p><br></p><p><br></p><p>There are five male and female dancers, and a shaman, standing alternately. They wear headgears of palas (Licuala sp.) leaves, woven neatly like a centipede. The lyrics of the song are subject to the length of healing. </p><p><br></p><p><br></p><p><br></p><p><br></p><p>As times change, tarian kelundang is now commercialized, functioning as performance arts to welcome visitors to Jakun Orang Asli settlement, Gumum, Tasik Chini, Pahang. </p><p><br></p><p>The stem of a kelundang tree, cut into two feet, is hung on a handle like a gong leg. Knocking the trunk will produce music-like rhythmic thumps as a background of the dance. Fifteen dancers, musicians and singers do their moves following the basic steps of the sewang dance since both dances are akin to each other. The dance floor pattern is simple, circular and elongated. When dancing, the singers will sing poems in Jakun accent, celebrating their visitors and the beauty of Tasik Chini.</p><p><br></p><p><br></p><p><br></p><p><br></p><p><br></p><p><br></p><p><br></p><p>Title of Song - Welcome </p><p><br></p><p>This is not just of any bee </p><p>The bees nesting in the tualang </p><p>This is not any kind of welcome </p><p>Welcoming you the revered lords </p><p><br></p><p>The stick is not just of any stick </p><p>It branches far into the forest </p><p>We do come from afar </p><p>For ye dancing the kelundang </p><p><br></p><p>The lake is not just of any </p><p>Chini is a given name</p><p>It is not just of any lake </p><p>There lives a mystique dragon </p><p><br></p><p>How high is the Mount Tahan? </p><p>They row to Kuala Bera </p><p>Let's observe it through and through </p><p>Politeness is the value</p><p><br></p><p>The Temakang Hill the Gelugor Hill </p><p>Seen from Tasik Chini </p><p>We welcome the good you</p><p>When shall we meet again? </p><p><br></p><p>The bees are not just any bee </p><p>They nest in the bamboo trees </p><p>The reverence is not of any kind </p><p>We do so with two hands.</p><div><br></div> ...
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TEATER TRADISONAL MENORA (KELANTAN)
Menora is a cultural heritage art originating from the Narathiwat province, Southern Thailand, and has long been a part of Kelantan culture. This art, also known as “Manora” in Thai, is a type of folk dance theatre that combines elements of ritual, dance movements, instrumental music, singing, and storytelling. Although originating from Thailand, Menora is now also performed in Kelantan and several other areas in Peninsular Malaysia, making it a unique cross-border cultural symbol. ...
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KETUPAT PALAS
<div>Ketupat Palas is a traditional delicacy of the Malay community closely associated with the celebrations of Hari Raya Aidilfitri and Hari Raya Aidiladha, especially in the northern states of Peninsular Malaysia, particularly in Perlis. It is made from glutinous rice cooked with coconut milk and salt, then wrapped in palas leaves (Licuala spinosa) into a unique and compact triangular shape. This ketupat is commonly served with rendang, beef or chicken floss (serunding), and other festive dishes.</div><div><br></div><div>The origins of Ketupat Palas are closely linked to agrarian culture and the traditional Malay way of life, which emphasizes the use of natural resources. Although there is no exact date for its creation, the broader concept of ketupat is believed to have existed since the early spread of Islam in the Malay Archipelago. In old Malay manuscripts and historical records, ketupat is often mentioned in relation to feasts, religious ceremonies, and celebrations, symbolizing gratitude and communal unity.</div><div><br></div><div><div>Ketupat Palas evolved as a regional variation when the Malays in the northern parts of the peninsula began using palas leaves, which were more readily available in swampy areas, instead of coconut leaves. The triangular wrapping technique is thought to be inspired by practical geometric forms, allowing the glutinous rice to remain compact and easy to store during steaming or cooling.</div><div><br></div><div>Unlike the more common square-shaped ketupat made with coconut leaves, Ketupat Palas showcases local identity through the use of palas leaves, which grow abundantly in wetlands and humid areas. Its fragrant aroma and soft, rich texture make it a nostalgic dish loved not only in rural areas but also by urban communities today.</div><div><br></div><div>Culturally, the preparation of Ketupat Palas is more than just a cooking process; it reflects values of cooperation, togetherness, and familial bonds. The skill of wrapping palas leaves is often passed down through generations and becomes a communal activity, especially during the festive seasons of Hari Raya Aidilfitri and Aidiladha.</div></div> ...
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KUIH PENERAM
<p>Kuih Peneram, also known as Kuih Denderam in several states, is one of the traditional Malay delicacies that has retained its popularity to this day. This delicacy is strongly associated with the state of Kedah and is even regarded as a heritage food that symbolises the state’s culinary identity. Its popularity in Kedah has made kuih peneram the main choice among the local community, not only as a daily treat but also as an essential dish during festive seasons, wedding feasts, and communal gatherings.</p><p><br></p><p>Interestingly, kuih peneram is known by various other names depending on the region and local dialect, including Peniaram, Genderam, Derang, Benderang, and Genderang, and is even referred to as “Telinga Keling” in the east coast states of Peninsular Malaysia. Despite the different names, the basic recipe and method of preparation remain the same, primarily using rice flour and palm sugar as the key ingredients.</p><p><br></p><p>In terms of appearance, kuih peneram is round with a hole in the centre, resembling a doughnut, but its taste and texture are quite different. It is made from a mixture of rice flour, a small amount of wheat flour, and palm sugar that is cooked until well blended, then deep-fried in hot oil. This process creates a unique texture, crispy on the outside yet soft, chewy, and richly sweet with the aroma of palm sugar on the inside.</p><p><br></p><p>Historically, kuih peneram is believed to have originated from the culinary influence of South Indian communities, who have a very similar sweet known as Adhirasam. When introduced to the Malay Peninsula, the recipe was adapted using local ingredients such as palm sugar and simpler frying techniques. This adaptation gave birth to kuih peneram with its own distinct identity within the Malay community, particularly in Kedah.</p><p><br></p><p>Although it is most famous in Kedah, kuih peneram is also widely enjoyed in other states such as Perlis, Perak, and Kelantan, and has spread to Sabah and Sarawak with some variations in taste and preparation methods. This historical journey and cultural adaptation demonstrate that kuih peneram has undergone a long process of cultural assimilation before becoming an integral part of Malay culinary heritage, passed down from one generation to the next.</p> ...
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JOGET KAIN BATIK
<p>The Joget Kain Batik dance and song were created during the Japanese occupation. The song was composed by the Joget Asli group from Kuala Perlis, led by Mat Diah and sung by Cik Hamiah. Joget Kain Batik is performed along with pantun (traditional Malay rhymes) about batik fabric, which is why it is called Joget Kain Batik.</p><p><br></p><p>Typically, during this dance, female dancers or puteri wear long batik sarongs. This dance is a type of joget performed by puteri joget dancers. In the performance, male and female dancers exchange pantun while dancing. During the reign of Tuanku Raja Syed Alwi, when the joget was performed at the palace, this dance was deemed so captivating that it was performed repeatedly before the ruler.</p><div><br></div> ...
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REBANA KERAS
<p>Rebana Keras is one of the traditional arts of Malacca, brought by Persian Arab traders who traded in the Malay peninsula during the Malacca Malay Sultanate. They conducted business at daytime and entertained at night, drumming the rabbana. The rabbana is a little flat drum struck with a thin cane drum stick. </p><p><br></p><p><br></p><p>Rabbana drumming is also believed to have been played in Sultan Mahmud's wedding ceremony. An Arab merchant, upon receiving news about the Sultan Mahmud’s marriage to a Princess from China, planned to liven up the event with rabbana. Having the palace approval, the merchant and his friends held a celebration of the bridal procession, drumming the rabbana, which attracted the locals’ interest. As a result, the rabbana gained popularity (Rahmat Arshat, 2012). </p><p><br></p><p>The locals eventually changed the term rabbana to rebana keras, as the sung song and the rabbana beats are of harsh tones (Rahmat Arshat, 2012). </p><p><br></p><p>For the unversed, rebana is a traditional Malay membranophone drumming instrument. Looking like a tambourine, its round frame is made of wood, and one side of the face is covered with cow or goat hide. Being heavy and requiring thumping with the palm of the hand for loud sounds, rebana keras is therefore drummed only by men rather than women. Usually played by 12 to 15 drummers, it contains dikir puji-pujian (praising rhymes) of which some modified to the needs of the occasion.</p><div><br></div> ...
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TARIAN SAYAU BELANDAIH
<p>Sayau Belandaih is one of the traditional dances of the Kadazan-Dusun ethnic community, specifically from the Dusun Tatana sub-ethnic group. This dance is practiced in several villages, including Kayul, Gorowot, Menunggang, and Melampai, within the Kuala Penyu district.</p> ...
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CENDOL SAGU RUMBIA
<p>Cendol sagu rumbia is a traditional Nusantara dish that uses sago from the rumbia tree as the main ingredient, different from normal cendol that uses rice flour. This dish originates from Sumatra and Kalimantan, where sago is a staple food. The manufacturing process involves the extract of the rumbia stalk starch mixed with coconut milk and brown sugar, resulting in a chewy texture and a unique sweet, fatty taste. Usually served in traditional ceremonies, now Cendol sagu rumbia is becoming more popular and prepared in modern variations while still maintaining the rich local cultural heritage.</p><div><br></div> ...
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