LIST OF ARTS AND CULTURE
Entire list of cultural arts includes all categories and states
Search Filters : 431
KUIH TEPUNG SERUNAI
<p>Kuih Tepung Serunai originates from the traditional culinary practices of the Malay community in Kelantan. The name of this kuih (traditional dessert) is inspired by its resemblance to a serunai, a traditional Malay musical instrument that is long and cylindrical, commonly used in cultural performances such as Wayang Kulit. The name reflects the close connection between art, culture, and food in Malay traditions. This kuih represents the creativity of the Malay community in creating unique traditional desserts, aligning their shapes with local cultural elements. The name "Tepung Serunai" is derived from the main ingredient, rice flour (tepung beras), which is widely used in Kelantanese traditional cuisine.</p><p>Features of Kuih Tepung Serunai</p><p>Shape: The kuih is usually shaped like small rolls or long tubes, resembling the serunai musical instrument.</p><p>Taste: A balanced flavor of sweetness, richness from coconut and palm sugar, and a fragrant pandan aroma.</p><p>Texture: It has a soft, chewy, and slightly rich texture.</p><p>Color: Typically consists of two layers in brown and white.</p><div><br></div> ...
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ADAT RESAM DAN BUDAYA MASYARAKAT INDIA: KELAHIRAN SELEPAS BERSALIN
<p>Malaysian Indians are Malaysian citizens of Indian descent. A large number migrated to Malaysia during the British colonial era in Malaya. However, historical evidence shows that Indians have begun to settle in Malaysia since the heyday of the Chola Dynasty. Nowadays, they are the third largest race in Malaysia after the Malays and Chinese. In addition, they also have their own customs and culture, such as the custom of waiting until the birth of a child for pregnant women.</p><div><br></div> ...
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- 1959
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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TARIAN RAMBAI
<p>Rambai Dance is a traditional dance of the Tidung ethnic community, which mostly inhabits the southeastern part of Sabah and covers the districts of Tawau, Beluran, Sandakan, and Kinabatangan. Rambai refers to the term 'tampi' or 'menampi' with nyiru, which is synonymous with the daily work of farmers, as referred to in the Tidung language, namely Intogos (working in the rice fields), Bekabun (gardening), and Tongoyon (communal work).</p><p><br></p><p>The origin of this dance is rooted in the Tidung community's communal work activities during the rice harvest season. While the community was busy harvesting rice in the rice fields, children imitated various adult movements that featured motifs of agricultural activities in the rice fields, such as pulling gunny sacks, chasing birds, pounding rice, hoeing the rice field boundary, and pulling the bird repellent rope. In general, this dance has eight basic hand steps and two basic footsteps that form a cultural expression in depicting the traditional life and uniqueness of the Tidung community's way of life.</p> ...
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LAGU RAKYAT
<p>Lagu Rakyat is a genre of traditional and contemporary folk songs music. The 20th century saw the rise of lagu rakyat in Terengganu, Malaysia, especially so in her capital city Kuala Terengganu. These traditional songs are the people symbol, oral traditions through poetry and rhymes, narrating stories and life, turning back the hands of time at times. Among the definitions of traditional folk songs are music, which:</p><p>•<span style="white-space:pre"> </span>spreads orally, </p><p>•<span style="white-space:pre"> </span>has no known composers, </p><p>•<span style="white-space:pre"> </span>is played by traditional instruments, </p><p>•<span style="white-space:pre"> </span>is about cultural or national identity, </p><p>•<span style="white-space:pre"> </span>changes between generations, </p><p>•<span style="white-space:pre"> </span>associates with people, folklore, or </p><p>•<span style="white-space:pre"> </span>is performed due to tradition and custom over a long duration. </p><p><br></p><p>These definitions differentiate it from the commercial or classical music. Popular Lagu Rakyat Terengganu are:</p><p>-<span style="white-space:pre"> </span>Dendang Nasihat</p><p>-<span style="white-space:pre"> </span>Tikor Seludang;</p><p>-<span style="white-space:pre"> </span>Chak Chilik</p><p>-<span style="white-space:pre"> </span>Embun Soksek</p><p>-<span style="white-space:pre"> </span>Kolek Berkolek</p><p>-<span style="white-space:pre"> </span>Itik Gembo Gembo</p><p>-<span style="white-space:pre"> </span>Manis Berladung</p><p>-<span style="white-space:pre"> </span>Wa Timang Landok</p><p>-<span style="white-space:pre"> </span>Anok Udang</p><p>-<span style="white-space:pre"> </span>Zapin Darul Iman</p><p>-<span style="white-space:pre"> </span>Joget Teganu Kite</p><p>-<span style="white-space:pre"> </span>Joget Guane Gamok Orang Kiter</p><p>-<span style="white-space:pre"> </span>Ngambak Ikan</p><p>-<span style="white-space:pre"> </span>Peel Orang Ganu</p><p>-<span style="white-space:pre"> </span>Sapa Situ Seme</p><p>-<span style="white-space:pre"> </span>Musim Booh</p><p>-<span style="white-space:pre"> </span>Dunia Lening</p><p>-<span style="white-space:pre"> </span>Si Burung Murai; etc.</p><p><br></p><p> In the past, lagu rakyat Terengganu were sung with the beats of drums, tambourines, or rhythmic hand claps as background. And for generations, their educate the young about culture and values. </p><p><br></p><p><br></p><p><br></p><p>In the old days, the folk-songs singers were called penglipur lara. They brought merriment and fun, drawing the community together in happy moments at weddings and important celebrations.</p><div><br></div> ...
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UBI TELAMPONG/KEBABAN
<p>Ubi Telampong is a traditional heritage dish from the state of Kedah, particularly popular in the districts of Jitra, Kubang Pasu, Jerlun, and Bukit Kayu Hitam. This dish is made from simple local ingredients, primarily cassava and sugarcane juice. Its traditional cooking method makes it unique, requiring the cassava to be slowly simmered in sugarcane juice for five to eight hours over a continuous wood fire.</p><p><br></p><p>Traditional tools used in the preparation include a large cauldron, firewood, a wooden spatula (code), and a kelongsong jut—a kind of casing made from bemoan leaves, young rattan, or bamboo trays (Cymru). If bemban leaves are used, they must be soaked in water beforehand to prevent them from drying out and curling during use.</p><p>Once peeled, the cassava must be immediately soaked in water to avoid going stale (masuk angin), which can affect its taste and texture. The cooking process demands great care and patience—not only because it takes several hours but also because the cook has to endure the stinging smoke from the wood fire.</p><div><div>During the long cooking process, the sugarcane juice reduces into a thick syrup similar to molasses, which seeps into the cassava, creating a naturally sweet and distinctive flavour. To enhance the aroma, the firewood used isn't limited to rubber wood; mangosteen wood is also favoured for the pleasant fragrance it releases when burned. On the other hand, Rambutan wood is often used to maintain a steady, long-lasting ember, ensuring a more consistent cooking process.</div><div><br></div><div>In essence, Ubi Telampong is more than just a traditional delicacy for the people of Kedah—it is a cultural symbol of agrarian life, local wisdom, and the culinary heritage of the Kedahan community that deserves preservation.</div></div><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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RENDANG PUCUK UBI
<p>Rendang Pucuk Ubi (cassava young leaves/shoot) is an important feature of Negeri Sembilan traditional dishes. In general, the main ingredients of rendang dishes in other parts of Malaysia are chicken, beef or duck. But in Negeri Sembilan, the ingredient is the young cassava leaves that accentuates the flavour, making it a very mouthwatering traditional appetizer.</p><p> </p><p>Rendang pucuk ubi is customarily eaten with white rice. It can be stored long if kept in airtight containers in refrigerators.</p><div><br></div> ...
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KUIH KARAS (KEDAH)
<p>Kuih Karas is made from rice flour. It has a fine, net-like texture, similar to vermicelli but crispy and sweet in taste. This traditional snack is made by mixing a thin rice flour batter that is then poured into hot oil using a special mold until golden yellow. It is then lifted and folded. Kuih Karas is very popular among the people in the Kota Setar district of Kedah.</p> ...
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CUSTOMS AND CULTURE OF THE BIDAYUH - SALAKO SUBGROU: THE NGONCONG RITUAL
<p>Sarawak is the largest state in Malaysia, renowned for its diversity of ethnicities, religions, cultures, and customs. One of the ethnic subgroups that has preserved its unique traditional customs is the Bidayuh Salako, who predominantly reside in Lundu, Sematan, and several coastal villages in Sarawak. While the Bidayuh community is generally known as an inland people, the Salako subgroup has been more exposed to maritime and coastal cultural influences due to their geographical location.</p><p><br></p><p>Within the Salako community, there is a particularly significant custom that has been passed down through generations known as Ngoncong. This ritual is deeply connected to spiritual beliefs, particularly concerning health, gratitude, spiritual renewal, and honoring ancestral spirits. It is not merely an ordinary ritual, but reflects the Salako philosophy of life, which emphasizes the balance between humans, nature, and spiritual forces as something highly significant.</p><p><br></p><p>The Ngoncong ritual is believed to have been practiced since the early settlement of the Salako people in Kampung Pueh around the year 1875. Although many Salako people have since embraced Christianity, Ngoncong continues to be preserved as a cultural heritage that reflects the enduring respect for their ancestral spiritual values.</p><p><br></p><p>This ritual cannot be conducted arbitrarily. Only individuals who are highly skilled and experienced, such as the “Panadek Koncong”, are authorized to lead the ceremony to avoid any disturbances from spirits or harm to the participants. It is believed that any errors during the performance of this ritual could lead to spiritual disturbances, such as possession or other undesirable consequences.</p><div><br></div> ...
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HIGH POLE LION DANCE
<p>The lion dance is one of the most iconic cultural traditions of the Chinese community, rich in symbolism, philosophy, and aesthetic value. In Malaysia, it has become a prominent performing art, particularly during Chinese New Year celebrations, business openings, and auspicious ceremonies symbolizing prosperity and well-being. Generally, there are two main styles: the Southern lion <span style="display: inline !important;">dance (Nan Shi) and the Northern lion dance (Bei Shi), each with its distinct movements, lion head designs, and musical accompaniments.</span></p><p><br></p><p>Among the most captivating evolutions of this art form is the High Pole Lion Dance, a modern variant of the Southern lion style that emphasizes acrobatic excellence and technical precision. In this performance, dancers leap and balance on metal poles ranging from six to nine feet high, arranged in challenging formations. The act of jumping between poles, maintaining balance on narrow surfaces, and animating the lion’s facial expressions transforms the performance into more than just a visual spectacle; it becomes a showcase of physical strength, mental focus, and exceptional coordination between the performers controlling the lion’s head and tail.</p><p><br></p><p>The origins of the High Pole Lion Dance can be traced back to the Ming (1368–1644) and Qing (1644–1912) dynasties in China. It evolved as a martial arts-inspired performance often presented by kung fu associations. When Chinese communities began migrating to Southeast Asia in the 19th century, especially from Guangdong and Fujian, who brought this tradition with them, it took root in new cultural contexts. In Malaysia, the art form flourished, particularly in regions with large Chinese populations such as Kuala Lumpur, Penang, and Johor Bahru. Kuala Lumpur, in particular, has risen as a center of excellence, home to many professional troupes that have achieved international championships.</p><p><br></p><p>Beyond its artistic appeal, the High Pole Lion Dance also holds spiritual and cultural significance. In Chinese tradition, the lion symbolises power, bravery, and protection against evil spirits. As such, the performance is believed to dispel misfortune, attract good luck, and purify spaces—making it a meaningful ritual during festivals and business inaugurations.</p><div><br></div> ...
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KUIH CHANG NYONYA
<p>Kuih Chang Nyonya is a traditional delicacy of the Baba Nyonya community, especially popular in Melaka and Penang. This delicacy is also known as Nyonya Chang or Zongzi in Chinese culture. Kuih Chang is a type of glutinous rice dumpling wrapped in bamboo leaves and cooked by steaming or boiling.</p><p><br></p><p>Kuih Chang originates from Chinese traditions, specifically the Duan Wu Jie (Dumpling Festival or Dragon Boat Festival). This festival commemorates a patriotic Chinese figure named Qu Yuan, a poet and minister from ancient times. Kuih Chang was introduced to the Baba Nyonya community when the Chinese migrated to Malaya. Over time, it was adapted to local tastes by the Baba Nyonya community, making it unique with a fusion of Chinese and Malay culinary elements.</p><div><br></div><div><br></div><div><div>Characteristics of Kuih Chang Nyonya</div><div>Kuih Chang Nyonya differs from traditional Chinese Chang due to the unique ingredients and techniques that tailor the dumpling to the taste preferences of the Peranakan community. Some distinctive features of Kuih Chang Nyonya are:</div><div>1.<span style="white-space:pre"> </span>Blue-Colored Glutinous Rice</div><div>o<span style="white-space:pre"> </span>The rice is often dyed with butterfly pea flower (bunga telang), which provides a natural blue color.</div><div>o<span style="white-space:pre"> </span>Typically, only part of the glutinous rice is dyed blue to create an attractive pattern.</div><div>2.<span style="white-space:pre"> </span>Sweet and Spicy Filling</div><div>o<span style="white-space:pre"> </span>The filling of Kuih Chang Nyonya is made from minced pork or chicken, peanuts, and flavoring ingredients such as spices, palm sugar, and grated coconut.</div><div>o<span style="white-space:pre"> </span>Special Baba Nyonya spices like candlenut (buah keluak) or coriander are often added for a distinctive aroma.</div><div>3.<span style="white-space:pre"> </span>Bamboo Leaves as Wrapping</div><div>o<span style="white-space:pre"> </span>Kuih Chang Nyonya is meticulously wrapped in a small pyramid shape using bamboo leaves, similar to traditional Chang.</div></div><div><br></div> ...
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