LIST OF ARTS AND CULTURE
Entire list of cultural arts includes all categories and states
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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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NASI AMBENG
<p>Nasi Ambeng is a traditional Javanese dish consisting of steamed white rice served in a large, circular tray (tampah) lined with banana leaves, surrounded by an assortment of side dishes. These side dishes include pegedil (potato patties), fried salted fish, rempeyek (thin crackers with peanuts), sambal goreng, boiled eggs, fried tempeh, urap (vegetables with spiced grated coconut), fried noodles or vermicelli, opor ayam (chicken cooked in coconut milk), toasted grated coconut, and occasionally local sweets and fruits.</p><p>The rice is often moulded into a compact form before serving, ensuring it remains intact when distributed. Popular among the Javanese community in Malaysia, particularly in Selangor and Johor, Nasi Ambeng is traditionally served during feasts, tahlil ceremonies, and communal gatherings. Its unique preparation and presentation highlight the values of togetherness, cooperation, and community spirit deeply embedded in Javanese culture.</p><div><br></div> ...
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TARIAN REJANG BE'UH
<p>Rejang Be'uh is a traditional dance of the Bidayuh ethnic group, typically performed after the harvest season as an expression of joy, celebration, and communal entertainment for guests of the longhouse. This dance narrates the story of a Bidayuh hero named Madu Ujong, who was tasked by Raja Bintang to battle a legendary celestial bird known as Tingkilang Raman. His victory over this mythical bird would grant him the honour of marrying the king's daughter, Dara Buda.</p> ...
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KUIH PENERAM
<p>Kuih Peneram has its origins in Tamil Nadu, India, where it is known as adhirasam. In Indian culture, adhirasam holds great significance, particularly during the Deepavali festival, where it is celebrated as the "king of sweets." Villagers traditionally prepare adhirasam as a gift for their married daughters, fostering a meaningful family tradition. It is also widely used as an offering to the gods in homes and temples, underscoring its cultural and spiritual importance.</p><p><br></p><p>Although adhirasam and Kuih Peneram share similar roots, their recipes differ slightly. The Indian version incorporates ingredients such as dried ginger powder and cardamom, along with rice flour and brown sugar, while Kuih Peneram adopts a simpler approach using rice flour and palm sugar.</p><p><br></p><p>Kuih Peneram, inspired by adhirasam, became popular among the Malays in northern Malaysia and has since become a part of their culinary traditions. Known by names such as denderam and peniaram, it is also called kuih cuping telinga in the eastern coastal regions of Malaysia due to its distinct shape and flavor.</p><p><br></p><p>During the Melaka Sultanate, this snack was referred to as kuih telinga keling. The term "keling" is derived from Kalinga, a region on the East Coast of India, now known as Odisha. It is also associated with the sound of temple bells during prayers, a connection seen in historical landmarks like Tanjung Keling in Melaka and the Kapitan Keling Mosque in Penang.</p><p><br></p><p>The simple yet delectable taste of Kuih Peneram has ensured its enduring popularity across generations, cementing its status as a treasured traditional delicacy in Malaysian culture.</p><div><br></div> ...
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ALAT MUZIK TONGKUNGON
<p>The Tongkungon is an idiocord tube zither popular among the Kadazan-Dusun ethnic community, particularly in the Tambunan, Penampang, and Tuaran regions. It belongs to the chordophone category and is made from "Poring" bamboo, a giant bamboo measuring 40 and 50 centimetres long, with strings crafted from the bamboo's skin.</p> ...
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ADAT RESAM DAN BUDAYA SEBELUM PERKAHWINAN MASYARAKAT CINA: UPACARA MEMINANG
<p>In Chinese society, marriage is considered an important starting point in a person's life. It is one of the main aspects in strengthening and maintaining the family institution. This clearly shows that lineage can be passed down from one generation to the next. The word for marriage in Chinese is 婚姻 (pinyin: hūn yīn). Originally, traditional Chinese marriages were often arranged by families interested in combining relationships.</p><p><br></p><p><br></p><p>In Confucian thought, marriage is considered a very important matter because it involves the union of two families and has an impact on society. According to Chinese cultural tradition, marriage between two individuals with the same surname is considered incest. From the point of view of Confucian families, marriage connects families with different surnames and ensures the continuity of the paternal clan. Therefore, the benefits and drawbacks of a marriage affect the entire family, not just the couple involved. From a social perspective, husband and wife are seen as the basic unit of Chinese society.</p><p><br></p><p>The structure of customs before marriage in Chinese society: </p><p>Surveying Custom</p><p>Proposing Ceremony</p><p>Engagement Custom</p><div><br></div> ...
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MUZIK PERGENDANGAN GORDANG SAMBILAN
<p>Sambilan means nine, which is the number of drums in a performance of Gordang Sambilan. This drumming is a traditional art originating in Mandailing, Sumatera, Indonesia. In these days and age, gordang sambilan has become a part of Malaysian culture, performed by gordang sambilan enthusiasts in Selangor. </p><p><br></p><p>To play, one needs nine large, elongated drums to be played by ten people. The drums differ from one another when lined up closely. Accompanied by other instruments like gong, cak lempong, sesayak and flutes, the beating of the nine drums turn into is a delightful piece of music, resonating vivid rhythmic beats.</p><div><br></div> ...
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ADAT RESAM DAN BUDAYA MASYARAKAT INDIA: KEMATIAN: MENGURUS MAYAT
<p>Indian society believes in the concept of rebirth, where death is treated as sleep, and the soul will "wake up" afterwards. According to Indian scholars, death is the separation between spirit and body. The body will be destroyed, but the spirit will return to the barzakh realm. In practice, the bodies of Indian people are either cremated or buried.</p><div><br></div> ...
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MUZIK TUMBUK KALANG
<p>Tumbuk Kalang is an extraordinary heritage music of Negeri Sembilan. It used to be a popular folk game in Tampin, Inas, Gunung Pasir and Rembau, Negeri Sembilan. </p><p><br></p><p>Tumbuk means pound (or thump), thus the name of the music. In particular, the music uniquely comes from the rhythmic sound when the farmers pound the paddy grain to get rice. During the harvest season, after working hard in the day, the farmers gather on the moonlit night to pound the paddy grain. The pounding of the grain in wooden mortars produce enjoyable rhythmic thumps. The thumping sounds, resonating far in the night, tranquillizingly, helps the hard work of farming turn into a fun game with unusual music. Along, their favourite songs such as Tumbuk Emping, Kuda Berontak, Petang-petang and Gogar Babang are rhymed.</p><div><br></div> ...
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KUIH APAM JOHOL
<p>Apam Johol is said to have originated in Johol, Negeri Sembilan as its entrepreneurs and makers are from here. This time-honored cake is also known as Apam Daun Rambai since it is wrapped in the ‘rambai’ (Baccaurea motleyana) leaves for stronger aroma.</p><p><br></p><p>The principal ingredients of apam Johol are rice flour, yeast (sour bread), coconut milk and brown sugar. The brown sugar makes it fluffy, soft and not too sweet, which makes it a healthy eating. Very often this apam is eaten with sambal, rendang, bean porridge, beef curry, and durian sauce.</p><div><br></div> ...
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DODOL PAHANG
<p>Dodol is a type of traditional confectionery that requires hours of cooking, using ingredients commonly found in tropical regions, such as coconut milk and palm sugar. This delicacy symbolizes prosperity and abundance due to the time and effort required for its preparation. As a result, dodol has become a special dish for major events and important celebrations in local communities.</p><p><br></p><p>Dodol remains popular among the Malay community in Malaysia, particularly in states like Pahang. It is a highly favored traditional dish often served during festive occasions such as Hari Raya, weddings, and communal feasts.</p><div><br></div><div><br></div><div><div>Characteristics of Pahang Dodol</div><div>Unique Taste and Texture: Pahang dodol is known for its softer and chewier texture. Its sweetness, enriched by palm sugar, gives it a richer and more complex flavor.</div><div>Use of Coconut Milk: Like other traditional dodol varieties, coconut milk is a key ingredient in Pahang dodol, providing a creamy texture and rich taste. This makes the dodol creamier and denser, unlike lighter varieties from other regions.</div><div>Use of Palm Sugar: Palm sugar is an essential ingredient in Pahang dodol, giving it a dark brown color and a more natural sweetness compared to white sugar. This also imparts a more aromatic and richer flavor to the dodol.</div><div>Traditional Cooking Process: Similar to dodol from other places, Pahang dodol requires a lengthy and meticulous cooking process. It is usually cooked in a large wok (known as a kawah) over a low flame for several hours while being constantly stirred to prevent sticking and burning. This process results in the chewy texture that is a hallmark of dodol.</div></div><div><br></div> ...
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ADAT ISTIADAT KERJA ATAU MENABAL
<p>The custom of working, also known as Menabal, is one of the important traditions in Malaysian society, especially in the context of reign and government. This ceremony is usually performed as an official ceremony in the Malaysian royal system to mark the recognition of someone as a ruler, king or state official. It symbolizes the transfer of power that is legitimate and approved by the people and the nobility. </p><p><br></p><p>The Menabal ceremony usually includes a special ceremony chaired by a religious figure or traditional leader, attended by state dignitaries, royalty, and commoners. This ceremonial process includes several important elements such as reading a prayer, placing a sign of service, as well as reciting the oath of the appointed person. The history of this custom was inherited from the time of the traditional Malay Kingdom, where Menabal was considered a tool for asserting leadership in terms of custom and religion. In addition to certifying the right to rule, this ceremony also plays an important role in maintaining the stability and social structure of the community through honoring the customs of the ancestors.</p><div><br></div> ...
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