LIST OF ARTS AND CULTURE
Entire list of cultural arts includes all categories and states
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TARIAN KIPAS CINA
<p>‘Kipas’ is fan, and tarian is dance, thus the name’ tarian kipas. Tarian Kipas Cina is a traditional Peking opera dance depicting a young girl, named Qing Yi, picking flower buds. The dancers carry silk fans through charming moves, set forthing their artistry. Displaying such grace, the moves are a spectacle of beauty, poise and joy, danced whole-heartedly. </p><p><br></p><p>The gracefullness of tarian kipas heightens when the dancers move into a circle, swaying the flowing silk of the fans, up and down, creating undulating visual of a large flower bud blooming.</p><p><br></p><p><br></p><p>To retain the popularity of tarian kipas in Malaysia, Todern Performing Arts Kuala Lumpur, Malaysia, was founded in 1991 by four young dancers. Wong Kit Yaw, its artistic director, has collaborated with traditional and modern dance groups, nationally and internationally. The creativity and originality in their dance have captured the hearts of the audience across Malaysia.</p><p><br></p><p>Todern Performing Arts has worked hard in promoting heritage dances that the tarian kipas has placed itself in the heart of the Malaysian audience and artists. </p><div><br></div> ...
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ALU BUNYI
<p>Alu bunyi is considered the second oldest form of performing arts in Perlis. It was brought by Indo-Chinese travellers who sailed to Malaya. As they settled in Malay villages, they planted paddy and played this alu bunyi music with vigour to entertain themselves. Malay farmers found the music interesting and learned to play it that it grew to be their source of entertainment too. </p><p> </p><p>Alu bunyi is likewise played at harvest festivals. In the olden days, other than a form of entertainment, it was conducted to apease paddy spirits to assist farmers repelling pests, rats and birds from ruining their crops. </p><div><br></div> ...
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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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GHAZAL PARTY
<p>Ghazal Parti is a traditional Malay musical performance that blends singing, instrumental music, dance, and comedy into one lively and entertaining show. According to Kamus Dewan, the term ghazal refers to music played using instruments such as the Gambus (a traditional lute). At the same time, part denotes the celebratory and festive atmosphere that accompanies the performance.</p><p><br></p><p>The roots of Ghazal Parti are believed to be traced back to the Middle East, particularly to the rich musical and poetic traditions of Arab culture. This art form is said to have arrived in the northern region of Peninsular Malaysia around the 1950s, introduced by the renowned religious scholar Haji Abdullah Fahim, grandfather of former Malaysian Prime Minister Tun Abdullah Ahmad Badawi. Having lived for many years in Mecca, he returned with elements of ghazal art, adapting it as a tool for community education and spiritual entertainment.</p><p><br></p><p>In its early days, Ghazal Parti was typically performed at religious gatherings or post-meeting sessions among Islamic scholars. The songs carried advisory <span style="display: inline !important;">messages, moral values, and religious teachings. The melodies, heavily influenced by desert rhythms and sung largely in Arabic, also conveyed patriotic sentiments and themes of communal unity.</span></p><p><br></p><p>Some popular Arabic songs featured in Ghazal Parti include Alabaladi, Anawintal Wahdina, Ahbabinna, Wai Ya, Ya Gamil, Istak Na Ya Albi, and Ma’ai En Telu. Though deeply rooted in traditional melodies, Ghazal Parti has since evolved and can now incorporate modern and contemporary songs, making it more accessible to wider audiences.</p><p><br></p><p>The dance component of Ghazal Parti has also undergone a notable transformation in terms of gender roles. Originally, dances were performed by male dancers, including those with soft or feminine traits. However, over time, these roles have been fully taken over by female performers. Traditional attire such as the Baju Kurung, Kain Batik, and Headscarves are still worn today, preserving the cultural heritage of the performance.</p><p><br></p><p>One of the most distinctive aspects of a Ghazal Parti performance is the inclusion of comedic interludes. These moments provide light-hearted entertainment for the audience while allowing musicians and singers brief periods of rest. The humour is usually spontaneous, witty, and sometimes subtly infused with social commentary, making the performance not only enjoyable but also thought-provoking.</p><div><br></div><div><br></div> ...
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AYAM BUAH KELUAK
<p>Ayam Buah Keluak is a special dish from the culinary traditions of the Peranakan Baba Nyonya, renowned for its rich, unique, and complex flavors. This dish reflects the creativity of Peranakan cuisine, which blends traditional Malay spices with local ingredients such as buah keluak, the "star" ingredient of this dish.</p><p><br></p><p>Ayam Buah Keluak is a dark curry-based dish made with chicken cooked together with buah keluak (Pangium edule). Buah keluak is a tropical seed with a unique flavor—rich, slightly bitter, and aromatic, resembling truffle or dark chocolate. The dish is known for its balanced combination of spicy, salty, sour, and creamy flavors.</p><p><br></p><p>This dish is believed to have originated from the influence of Javanese cuisine in Indonesia, particularly the dish Rawon (a black beef soup that also uses buah keluak). As the Peranakan community flourished in Melaka, they adapted the dish by substituting beef with chicken and incorporating Malay culinary elements such as coconut milk and spices.</p><div><br></div><div><div>Characteristics of Ayam Buah Keluak</div><div><br></div><div>Ayam Buah Keluak is a dish rich in flavor and filled with unique characteristics that make it special in Peranakan cuisine. Below are some key features that distinguish Ayam Buah Keluak from other dishes:</div><div><br></div><div>Complex and Unique Flavor</div><div>Rich and Aromatic: The gravy of Ayam Buah Keluak has a deep, rich flavor, primarily due to the use of buah keluak. Buah keluak adds a slight bitterness along with a truffle-like or dark chocolate aroma.</div><div>Combination of Spicy, Sour, Sweet, and Creamy: The gravy balances various flavor elements such as spiciness (from chilies), sourness (from tamarind or bilimbi), sweetness (from palm sugar), and creaminess (from coconut milk), making it refreshing and harmonious.</div><div><br></div><div>2. Thick and Creamy Gravy Texture</div><div>Soft Coconut Milk: Coconut milk is used to provide a creamy and rich texture to the gravy, making it thick and satisfying. It also gives the dish a heavier, more indulgent feel.</div><div>Buah Keluak Absorbing Gravy: The buah keluak pulp absorbs the gravy, offering a unique texture not commonly found in other dishes. Many enjoy savoring the buah keluak pulp along with the thick gravy.</div><div><br></div><div>3. Dark-Colored Gravy</div><div>Distinctive Dark Color: One of the most noticeable features of Ayam Buah Keluak is its dark or black-colored gravy. This color comes from the buah keluak, imparting both its unique shade and deep flavor to the dish.</div><div>Elegant and Luxurious Appearance: The dark gravy lends a luxurious and exclusive touch to the dish, making it suitable for special occasions and celebrations.</div><div><br></div><div><br></div><div><br></div><div>4. Tender and Succulent Chicken</div><div>Chicken Infused with Spices: The chicken in this dish is cooked until tender, allowing it to absorb the rich spices and gravy flavors. The result is soft, flavorful chicken that easily falls off the bone.</div><div>Perfect Pairing with Thick Gravy: The tender and juicy chicken pairs wonderfully with the rich and thick gravy, offering a delightful dining experience.</div><div><br></div><div>5. Preparation Requiring Patience</div><div>Meticulous Cooking Process: Preparing Ayam Buah Keluak requires careful attention and a long cooking process to achieve the best flavors. This includes soaking the buah keluak overnight to reduce toxins and cooking the spices until they are perfectly aromatic and infused.</div><div>Requiring Proper Technique: Opening and scraping the buah keluak pulp from its shell requires a specific skill, as the fruit’s hard shell and delicate pulp can be challenging to handle.</div><div><br></div><div>6. Combination of Traditional Spices</div><div>Authentic Spices: Ayam Buah Keluak uses traditional spices like galangal, turmeric, ginger, shallots, garlic, and chilies, creating a fragrant and spicy flavor profile.</div><div>Tamarind or Bilimbi: Tamarind or bilimbi is often added to enhance the sourness, balancing the creamy and spicy elements of the gravy.</div><div><br></div><div>7. The Uniqueness of Buah Keluak</div><div>Slightly Bitter Buah Keluak Pulp: The cooked buah keluak pulp provides a distinctive bitter flavor, often described as an "acquired taste." Buah keluak is an exotic ingredient rarely used in other cuisines, making it a highly distinctive element in Ayam Buah Keluak.</div><div>Careful Preparation Process: Before cooking, buah keluak must be soaked and carefully processed to remove the natural toxins found in its seeds.</div></div><div><br></div> ...
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TARIAN MANSAYAU
<p>The Mansayau is a traditional dance of the Murut ethnic group, specifically from the Nabai sub-ethnic group, who predominantly reside in the Keningau district, including villages such as Kampung Tuarid Tauf, Tuarid Liawan, Debulat, Masak, and Patikang Laut. Inspired by the graceful movements of birds soaring above the clouds, the dance was originally performed as part of a healing ritual for the sick. Following the ritual, a traditional Tapai drinking ceremony would typically be held as a symbolic act of closure. During this ceremony, everyone present would join the Mansayau dance, expressing gratitude to their ancestors for protection and seeking blessings to safeguard the community from illness.</p> ...
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ALAT MUZIK KULINTANGAN
<p>Kulintangan is a traditional musical instrument deeply rooted in the culture of ethnic communities in the state of Sabah because this musical instrument is inherited by almost every ethnic group. It consists of small gongs arranged horizontally on a wooden frame and is usually played in groups. Kulintangan usually has 8 to 9 small gongs arranged in a row, and when played, it produces different sounds from each other using two small wooden beaters.</p><p><br></p><p>There are some differences in terms of the number of kulintangan in some districts. For example, in the Telupid and Beluran districts, the Dusun Labuk tribe usually uses 9 kulintangan, while ethnic groups from other districts usually only use 6 to 7 kulintangan. Besides that, the kulintangan played also has differences in terms of traditional musical accompaniment between districts. For example, on the West Coast side, they usually only use kulintangan without any traditional musical accompaniment. In contrast, on the East Coast, such as Telupid and Beluran, the kulintangan musical instrument will be accompanied by the striking 3 types of gongs of different sizes. Similarly, with the Bajau and Suluk ethnic communities around the Semporna, Tawau and Lahad Datu districts, the Kulintangan is usually accompanied by the traditional musical instruments Gong Ibu and Gong Anak, as well as Tambul (drum).</p> ...
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MASAK LEMAK CILI API IKAN KELI SALAI
<p>Negeri Sembilan, also known as Negeri Sembilan Darul Khusus, is a state located on the west coast of Peninsular Malaysia. The people of Negeri Sembilan are originally from the Minangkabau tribe in West Sumatra, Indonesia, who migrated here in the 14th century. This community group then settled in nine areas of Johol, Jelebu, Klang, Sungei Ujong, Naning, Rembau, Jelai, Segamat, and Pasir Besar, which then formed a federation known as Negeri Sembilan.</p><p>In terms of traditional cuisine, Negeri Sembilan is famous for its Gulai Lemak Chili Api, also known as "masak lomak lado api." This dish is a symbol of Negeri Sembilan's traditional Malay cuisine, emerging from the influence of Minangkabau. It is often prepared using ingredients such as fish, snails, chicken, vegetables, and smoked meat. Thus, Masak Lemak Cili Api Ikan Keli Salai is extremely popular because of its rich and spicy taste, making it one of the iconic foods in this state.</p><div><br></div> ...
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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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SIGAR TULAK BALA DANCE
<p>The Sigar Tulak Bala dance is one of the significant cultural heritages among the Bidayuh ethnic community in Sarawak. This dance is usually performed after the harvesting season as part of religious and traditional rituals aimed at expelling disease-bearing spirits believed to have visited the village. According to Bidayuh beliefs, the appearance of supernatural beings known as Mindo Ngolah, along with manifestations of spirits, may bring illness, misfortune, and disaster to the community if not addressed through specific rituals.</p><div><br></div><div><div>During the performance of this ritual, the Tua Gawai, who serves as the chief ritual leader and is believed to possess the ability to perceive and communicate with the umot-mindo (spirits), leads the dance accompanied by a group of dancers. Throughout the performance, the dancers imitate the sounds of the umot-mindo as a way of soothing, persuading, and guiding these spirits to return peacefully to their original habitat in the sea, following Mindo Ngolah.</div><div>The ritual involves the use of various ceremonial objects such as young coconuts, mayang bai (palm blossom), candles made from panyut coconut oil, and woven bamboo baskets known as Taya, along with a miniature boat replica called Ajung. These Taya and Ajung are filled with different types of food offerings known as Sadis, intended as sustenance for the spirits. In addition to its role in warding off illnesses that affect humans, the dance is also practiced as a ritual to repel crop diseases and pests that threaten rice cultivation.</div></div><div><br></div> ...
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TARIAN INANG GHENEK
<p>The Inang Ghenek dance evolved from the Mak Inang Kesot dance, performed by crouching (ghenek) until both thighs nearly touch the floor. Inang Ghenek incorporates influences from Arab and Indian cultures, brought through trade connections between South Asia and Southeast Asia. Initially, this dance was predominantly a solo performance; however, over time, it evolved into a group dance performed by women.</p><div><br></div> ...
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