CULTURAL MAPPING PORTAL

No. 3B Kampong Bukit Perah 71500 Tanjong Ipoh...

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KUIH SOPANG REBUS

Kuih Sopang Rebus is a traditional Negeri Sembilan cake. The name comes from its shape, a flattened ball dough making it appear ‘half’ a ball or ‘separuh’ in Bahasa Melayu but pronounced ‘sopaghoh’ in the Negeri Sembilan dialect.  Thus came the term ’sopang’.   This delicacy is made of glutinous rice flour, coconut milk, sugar, and salt, with a filling of grated young coconut.  The dough is balled then flattened, filled with fillet, then delicately folded to resemble a curry puff.  They are placed orderly in a container.  The container then is put on the wooden sticks lining the pot with boiling water for steaming.  The term sopang rebus is rather a misnomer because ’rebus’ means boiled. But the cake is just steamed, not boiled.   Kueh sopang is a favourite at breakfast, afternoon tea or breaking fast (as dessert) in the fasting month of Ramadhan. <div> </div> ...

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825

Jabatan Seni Persembahan, Fakulti Muzik dan Sen...

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CERACAP INAI DANCE

The Ceracap Inai dance is one of the traditional performance arts of the Malay community, originating from the state of Johor, particularly from Kampung Baru Batu 28 in Lenga, Muar. This dance falls under the category of folk dances rich in customs and decorum, playing a vital role in the cultural heritage of Johor. Its uniqueness lies in the fusion of royal court and folk dance elements, symbolizing a continuity of tradition between the aristocracy and the common people.The origins of the Ceracap Inai dance are directly linked to the history of the Melaka Sultanate, particularly when Sultan Mahmud Shah fled upstream along the Muar River after the city of Melaka was besieged and attacked by the Portuguese for ten days in the year 1511. During this retreat, the Sultan and his entourage brought with them not only essential belongings but also court performances, including dance, music, and royal regalia. Among the performances preserved from that period was the Ceracap Inai dance, which continues to be practiced in certain regions of Johor to this day.According to Tuan Haji Sukor bin Basir, a prominent figure and master artist (Adiguru) who actively promotes the continuity of this tradition, Ceracap Inai originated from palace traditions and was typically performed before the Sultan and his dignitaries as a gesture of respect. As such, the dance movements reflect elements of ‘Menyembah Dul’i (paying homage), including gestures such as bowing, salutation, and symbolic supplication, all of which embody humility, refined manners, and the high decorum of Malay etiquette. These features further strengthen the spiritual and moral values embedded within every performance of Ceracap Inai.In its early practice, the dance was exclusively performed by female dancers, in line with its role in royal Malay ceremonies within palace settings, where it was typically danced by ladies-in-waiting. The movements conveyed grace, elegance, and modesty, symbolizing the gentleness and refined character of Malay women. However, in contemporary practice, Ceracap Inai is now also performed by mixed groups of male and female dancers or in male-female pairs, depending on the nature of the event and the creative direction of local performers. Although changes have occurred in performance format and dancer composition, the authenticity of movement, core values of politeness, and Malay cultural decorum are still preserved. These changes are regarded as a progressive effort to ensure that the legacy of Ceracap Inai remains relevant and sustainable among the younger generation, while continuing to strengthen Johor’s cultural identity.<div> </div><div> </div> ...

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ZAPIN ARAB DANCE

Arab Zapin, also referred to as zaffin, is the original form of the zapin dance brought to the Malay Archipelago by Arab traders and missionaries from Hadramaut, Yemen, during the 15th and 16th centuries. Initially, this dance was performed as court entertainment and served as a medium for Islamic proselytisation (dakwah). Arab Zapin is characterised by swift and simple footwork, strongly influenced by Arab culture. It is an integral part of the gambus (lute) traditions of Arab communities in Malaysia. This gambus-centred tradition includes zaffin, sarah, and samrah, typically beginning with a melodic improvisation known as Taqsim or Taqasim, performed on the gambus.<div> </div> ...

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856

B-G, Selayang centre point, 3, Jalan 19a, Selay...

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PUTU MAYAM

Putu Mayam is believed to originate from the Indian culinary tradition and is now enjoyed by all races in Malaysia. The word "Putu" is taken from the Sanskrit language meaning "steam". This dish also has similarities with similar foods in other countries, such as in India which has a dish called "puttu".In its history, Putu Mayam has gone through various variations and adaptations according to local culture. In Malaysia, it is usually served as a snack or dessert. This food is usually in the form of long rolls filled with brown sugar, resulting in a balanced combination of sweetness with fatty grated coconut.<div> </div> ...

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Pertubuhan Kesenian Tradisional Dabus Tanjung B...

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TARIAN BELOTAH

Tarian Belotah is a folk dance of Perak paddy farmers, their melodious way of turning farming toil into a joyous awaited occasion. This dance is to separate paddy grains from the stalks, and they do it with rhymes.   Lotah means rhyme, hence ‘belotah’ is rhyming.   Gemal padi (bunches of paddy stalks tied together) are placed on a platform, made from pinang tree planks.  The planks are tied with rattan and secured to the floor. Then a group of ten to fifteen step on the paddy stalks on the floor in a circle in an effort to separate the grains from the stalks.  While stepping, they exchange poems and songs, the melotah.   Sweetly, while laboring, separating paddy gains, the young men turn their drudgery into pleasure by teasing and courting the girls.  Melotah eventually becomes an anticipated event for the young to socialise since in those days, society was extremely strict about boys meeting girls.  Belotah is akin to a sewang dance where the dancers rhyme while stepping on the paddy stalk bulks (gemal padi).  They will also shout while jerking the platform, moving the planks rhythmically.  As the planks move, they rub each other, producing squeaky sounds.  These squeaky sounds are the ‘background music’ of the dance.  So, the dancers move to the rhythm of the sound, swinging their legs twice forward and twice back, singing along the jerks of the planks.   Lyrics of Short Lotah  When it's cut, such a waste being cutGracious goes the root of the treePlease, let it be, let it be sirHa ha hiHa ha hiHa ha hiLotah de lang leGracious the roots of the wood Lotah de lang leWishing to tie the yam Lotah de lang leSoft are the planksWishing to harvest the riceThe spirit of the riceLotah de lang leLotah de lang leThe of stump of the mountain a sacred mountainHai ya ya yeCan be seen from a high cliffLotah de lang leWe are here to welcomeHai ya ya yeOur revered sirWho just arrivedLotah de lang leLotah de lang le<div> </div> ...

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WEK JONGAN DANCE

The wek jonggan song and dance originated from the life story of a Salako ethnic family who once lived in the interior region. The family consisted of three members: the father named Ambujakng, the mother named wek jonggan, and their child named Si Aching. They were farmers who worked on cultivating paddy fields.The story begins with a tragedy when the father passed away, followed shortly after by the death of the mother. Si Aching was left alone as an orphan. In his sorrow and grief, Si Aching frequently visited his parents’ graves. At the gravesite, he would express his feelings of sadness and loneliness while continuing his work as a paddy farmer. His struggles, hardships, and emotions were poured out in heartfelt words at his parents' graves.The emotional words and the steps of Si Aching as he circled his parents' graves were later transformed into the lyrics of the wek jonggan song, while the dance movements performed by Si Aching’s friends were intended to comfort him in facing his sorrow and grief. Over time, in keeping with the changing era, the wek jonggan song and dance were adapted into a cultural performance of the Salako ethnic group, primarily for entertainment during rice-related festivities or for welcoming guests at special ceremonies as a symbol of joy. To this day, the Salako people continue to preserve the wek jonggan dance, incorporating movements that reflect the rice planting process as a representation of their ancestral culture and traditions. ...

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ALAT MUZIK SULING (SERULING)

The flute, in the context of the Kadazan-Dusun ethnic community, is a traditional musical instrument in the category of aerophones, a mouth flute type that is shorter in size than the length of a regular flute. It is made of Sumbiling bamboo, which has five or six finger holes known as 'Pongombitan'. The thumb hole is known as 'Molohing Tunturu'. Both ends of the flute are pierced for the flow of blowing from the mouth and the flow of the sound tone produced. The hole for blowing is known as 'Pogunian', and the end of the flute hole (back) is known as 'Pongirusan'. This flute musical instrument is easier to make compared to other bamboo musical instruments. However, precision is required in its production to ensure that the flute maintains the authenticity of its sound and the manufacturing tradition that has been passed down from generation to generation. ...

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1597

Kumpulan Tarian India Kalaikaali Nadana Alaya ...

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BHARATA NATYAM DANCE (GROUP) - PENANG

Tarian Bharatanatyam is a distinguished Tamil traditional dance that originates in Tamil Nadu, India. Meanwhile, the term ‘bharatanatyam’ is a combination of four syllables: ‘bha’ (bhava for expression), ‘ra’ (raga, music), ‘ta’ (tala, rhythm) and ‘natyam’ (dramatic dance art), created by an Indian dance teacher, E. Krishna Iyer, in the mid-1930s.  And it was improved by another dance teacher, Rukminidevi Arundale. Their dance techniques adhere to those mentioned in the text of Natyashastra, the official manual of traditional arts (drama, dance and music) in India, written by Bharata Muni about 2500 years ago.  Historically, bharatanatyam was danced only by temples girls, the devadasi. These girls’ vow was to abstain from marriage for the rest of their lives, and they danced the bharatanatyam in the temple to show their devotion to God.<div> </div> ...

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PT.11486 Taman Melor, Jalan Tanjong Kg. Kubang ...

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KETUPAT SOTONG

Tuppak sutong or sutong sumbak or sotong bersumbat pulut (glutinous rice stuffed squid) is a Terengganu delicacy of squids stuffed with glutinous rice, boiled in coconut milk.  The Terengganu locals call it tuppak sutong or tuppak sumbak’ in their dialect. It is an original dish of the Malay community of Terengganu and Kelantan in the East Coast of Malaysia, which is not found in the West Coast.  The Terengganu and Kelantan ttupak sutong are of two variations but equally palatable and appetizing. Its main ingredients are large squid and glutinous rice.  The rice is to be cooked earlier being stuffed into the squids.   Therefore, it needs large squid for good ttupak sutung for the rice stuffing. So smaller squids are not much favoured or befitting as they will shrink and become extremely small for stuffing.    Initially, tuppak sutong was eaten by the residents of fishing villages of Terengganu. In the squid season, they can be found in abundance in the Terengganu coastal sea waters.   In the olden days, where there were no refrigerators, having too many squids, the fishermen had to resort to dumping their catch.  To save the squids, their women created this dish.  Another specialty of ttupak sutong is its unique sauce.  The sauce is made from just coconut milk seasoned with a little salt, sugar, onion, fenugreek and ginger, which exudes distinctive aroma and flavour.  Thanks to the refrigerators, now this cuisine is a hit with the young and old as it can be savoured any season, especially at Aidilfitri festivals in Terengganu.<div> </div> ...

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Kedai Makan Long Zizah Kampung, Kuala Sat Ulu...

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SAMBAL HITAM BELIMBING BULUH

Sambal Hitam Belimbing Buluh is traditional black paste which has been eaten for generations particularly in Jerantut, Kuala Lipis and Raub districts of Pahang.  Sambal is paste and hitam is black.  While belimbing buluh is a kind of very sour starfruit, its main ingredient, along with anchovies.   Sambal hitam belimbing buluh has a distinctive taste due to the starfruit (averrhoa bilimbi), its main ingredients. Also known as sour starfruit, this Malaysian native fruit, is small, cylindrical or almost oblong, looking like a very small cucumber.  It is light green when young and slightly yellowish when ripe. We can find the fruits sprouting abundantly on the stem of its tree.  Generally, the belimbing buluh is not eaten on its own as it is extremely sour.  Hence it is only suitable for cooking, especially to make dip, thick sauce or paste.  It also can be processed into other products. Sambal hitam belimbing buluh is popular due to its unique cooking.  The young and green starfruits, mixed with only coarse salt, are boiled for a day for it to turn black.  Hence the name hitam (black).  In ancient times, it was considered a complex dish as it was time consuming and required precision to cook so that it could be kept long.    Then, the fruits were boiled in an oil can on firewood.  Very flavoring and healthy eating, sambal hitam belimbing buluh is appetizing when eaten with white rice, raw fresh young leaves or salads, glutinous rice, pancakes and the like.  As such, this full of flavour cuisine has made Pahang a place of interest to visit.  <div> </div> ...

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No 26, Jalan Ros, Felda Bukit Batu, 81020, Kula...

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TARIAN JOGET SAUK

This dance differs from other joget dances in that the foot movements are swung in tandem with the hand movements in the same direction, creating an almost reverse-like motion. The uniqueness of this dance lies in its two-step backward foot movement and one-step forward using the heels, while the hands mimic a scooping motion. The Joget Sauk dance is a variation of the traditional Malay joget dance that is particularly renowned in Kedah. It was popularized in the district of Sauk, an area in Perak bordering Kedah, and later flourished in Kedah itself. Joget Sauk combines elements of dynamic traditional Malay dance with influences from local and foreign cultures, making it distinctive and captivating. ...

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KUIH KERIA

Kuih Keria is one of the traditional Malay delicacies that is very popular in Malaysia, Indonesia, and Brunei. This snack is shaped like a donut but made from sweet potatoes and coated with palm sugar (gula melaka) or regular sugar. The name "Kuih Keria" is believed to originate from the word "keria," which refers to the circular shape of this kuih with a hole in the middle, resembling a wheel or a ring. In the Malay dialect, this shape is often associated with the word "keria," meaning round or a small wheel. Kuih Keria is thought to have originated from the traditional diet of the Malay community in the past when sweet potatoes were widely used as a staple food. Sweet potatoes were often used in cooking and desserts due to their availability, affordability, and nutritional value. The recipe for Kuih Keria is said to have started as an alternative snack made with basic local ingredients, such as sweet potatoes, wheat flour, and sugar. Although its exact origins are not clearly documented, Kuih Keria has become an important part of the culinary culture of the Nusantara region. Traditional Kuih Keria uses melted sugar as a coating to create a shiny, sweet glaze. This older version is commonly found in traditional markets. Later, a variation using melted palm sugar (gula melaka) was introduced, giving it a unique caramel flavor. This version is particularly famous in Melaka, especially in areas like Limbongan. The "Kuih Keria Antarabangsa Limbongan" became well-known for its special recipe, which offers a soft texture and a rich palm sugar coating.<div> </div><div><div>Uniqueness of Kuih Keria Gula Melaka</div><div>• Uses authentic palm sugar: This provides a distinctive caramel flavor compared to regular sugar.</div><div>• Fragrant and rich in traditional aroma: It has become a favorite among many.</div><div>Interesting Facts About Kuih Keria</div><div>• Kuih Keria Antarabangsa Melaka: This stall is very popular and has become a culinary icon of Melaka.</div><div>• Symbol of Malaysian Street Food: Kuih Keria is often sold at night markets and street stalls, making it a crowd favorite.</div></div><div> </div> ...

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