LIST OF ARTS AND CULTURE
Entire list of cultural arts includes all categories and states
Search Filters : 423
ALAT MUZIK TOGUNGGAK
<p>Togunggak or Togunggu' is a type of traditional bamboo-based musical instrument that is popular among the Momogun ethnic group in Sabah, such as the Dusun, Kadazan, Kadazan-Dusun, and Rungus. For the Murut ethnic group, it is known as Tagunggak. This musical instrument belongs to the idiophone category, like the Angklung musical instrument, which produces sound through the vibration of its entire body when tapped. It is made of bamboo rods that are cut to a certain size and designed to produce various sounds depending on the thickness, length, and diameter of the bamboo.</p><p><br></p><p>As an idiophone musical instrument, the Togunggak sound is produced when the surface of the bamboo is struck with a mallet, triggering vibrations that produce a specific tone. The number of rods in a set varies depending on ethnic tradition and performance context. Here, small sets usually consist of 6 to 12 rods (Togunggak), while large sets, such as the Murut Togunggak, can reach up to 30 rods (Peter, 2017). The Togunggak uses at least two or three large porings (Gigantochloa Levis) bamboo segments that act as bass to produce a large sound when struck. Each rod has a specific melodic and rhythmic function, allowing it to be played harmoniously in large ensembles to produce complex musical patterns.</p><p><br></p> ...
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SAMBAL TEMPOYAK DAUN KAYU
<p>Tempoyak comes from a traditional preservation method used by the Malay community to preserve durian, especially during the durian season. Tempoyak is a popular ingredient among people in Negeri Sembilan, Pahang, and Perak because it can be stored longer and gives a unique flavor to cooking. Sambal Tempoyak Daun Kayu is a traditional food among the community in Kuala Pilah, Negeri Sembilan. This dish is eaten with white rice, omelette and fried fish.</p> ...
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CEREMONY HAIR-CUTTING
<p>Adat Potong Jambul is a Malay tradition in Johor that signifies a significant milestone in a baby's life. This ceremony is typically held on the 40th day after birth, coinciding with the end of the mother's confinement period, or on the seventh day, depending on local customs.</p><p>During the event, relatives and neighbours gather to recite doa selamat and perform collective berzanji. After the recitations, the baby is brought into the main hall to undergo the ceremonial hair-cutting, known as potong jambul.</p><p>This tradition embodies cultural and spiritual practices, reflecting values of familial bonding, community ties, and blessings for the newborn's future.</p><div><br></div> ...
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ALAT MUZIK ENGKERURAI
<p>The Engkerurai is an iconic musical instrument in the traditional music of the Iban community. It belongs to the aerophone category, which means its sound is produced by blowing or vibrating air within its cavity. In other words, the engkerurai is a wind instrument that must be blown to produce sound. This Iban musical instrument is made from a gourd and bamboo and is typically played solo.</p><p><br></p><p>A complete engkerurai is constructed using a tangkong gourd combined with seven bamboo tubes of varying sizes and lengths. To create the engkerurai, the root of a ripe gourd is separated from the fruit, and the inner contents are removed to form a hollow cavity inside. The hollowed gourd is then carefully dried until it becomes completely dry and hard. After this, the interior of the gourd is cleaned thoroughly until it is entirely empty. Once the gourd is completely dry and hardened, a hole is made at the top to allow the base of all seven bamboo tubes to be attached and inserted into the gourd. The neck of the gourd is then cut to serve as the mouthpiece.</p><p><br></p><p>The preparation and tuning of the ruding, or reed, are crucial for shaping the sound that the engkerurai will produce. For this purpose, a tumpa made from a mixture of silver and copper is used to create the ruding. Only six of the seven bamboo ends of the engkerurai are fitted with a ruding to produce different sound notes, while the seventh bamboo serves as a support and stabilizer for the other tubes tied around it. All seven bamboo tubes are inserted together in a strong bundle into the gourd. However, the ruding must not touch the bottom base inside the gourd. The perimeter of the gourd's hole where the bamboo is inserted is coated and sealed with engkelulut, a type of natural adhesive or resin obtained from the kelulut bee's nest. This ensures that the air pressure inside the gourd, blown through the bamboo, does not leak or escape through the gaps around the hole.</p><p><br></p><p>After the crafting and assembly process is complete, the musician will blow the engkerurai to test and tune its sound. The engkerurai is generally played by the musician while sitting, blowing or inhaling air through the hole at the end of the gourd's neck to produce sound. Simultaneously, the musician's fingers touch the holes on the bamboo tubes to create the desired musical notes.</p><div><br></div> ...
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PAKAIAN TRADISIONAL LELAKI BIDAYUH DAN WANITA SELAKO
<p>Basically, Bidayuh men wear leather top and loincloth (cawat) to symbolize warriorship and long-sleeved black shirts and long pants at ritual ceremonies. </p><p><br></p><p>Bidayuh wear differs according to where they live. The colours they usually wear is red, yellow and black.</p><p><br></p><p>While Bidayuh Salako women in Lundu and Sematan wear white. They wear two types of traditional dresses, short-sleeved or half-sleeved blouses, which are also worn by other Bidayuh ethnic groups. They match with black knee-length sarongs, decorated with lace. Coins, copper bells and white, yellow and red beads are delicately embroidered on the sarungs.</p><p><br></p><p>The Bidayuh clothing differs following their areas of origin.</p><p><br></p><p>To note, the Bidayuh people are divided into four sub-racial groups who speak different dialects and practise different customs. These four groups live in four areas. The Bukar-Sadong people live in Serian and Samarahan, the Biatah in Siburan, Padawan and Kuching, the Jagoi-Singai in Bau and lastly, the Salako-Rara in Lundu.</p><div><br></div> ...
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ADAT RESAM DAN BUDAYA MASYARAKAT INDIA: KEMATIAN: SELEPAS KEMATIAN
<p>Indian society believes in the concept of rebirth, where death is likened to sleep, and the soul will "wake up" afterwards. Indian scholars also explain that death is the separation between spirit and body. The body will be destroyed, while the spirit returns to the realm of barzakh. Dead bodies in Indian society are usually cremated or buried.</p><div><br></div> ...
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ETAK SALAI
<p>Etak, locally referred to as "etok," is recognized as a heritage food in Kelantan with a rich and unique history tied to the state. For centuries, Kelantanese people from all walks of life, regardless of education, social, or economic background, have enjoyed smoked etak. Today, roadside stalls selling etak are commonly found across the floodplain areas of Kelantan, particularly in Kota Bharu, Pasir Mas, Tumpat, and Bachok.</p><p><br></p><p>Scientifically known as Corbicula fluminea, this species of Asian clam, illustrated in Figure 1, is typically harvested from sandy and muddy riverbeds. It thrives in brackish water, where rivers meet the sea, in Malaysia and other parts of Asia.</p><div><br></div><div><div>Culinarily, Etak Salai, or smoked etak—named after its preparation method—is celebrated for its distinctive umami flavor, combining salty and sweet tastes. This gives it a unique profile that is difficult to replicate with other types of shellfish. In Malaysia, it is primarily consumed in Kelantan, where its popularity has driven a thriving local business, establishing etak as a unique heritage food of the state.</div><div>Etak Salai is a favoured street snack that can be enjoyed on its own. Its preparation involves marinating the clams with ingredients such as lemongrass, onion, salt, and MSG for one to two hours. The marinated clams are then arranged on a bamboo platform, 2 to 3 feet wide, and smoked over a wood fire for about an hour. This method uses low to medium heat to ensure the etak retains its freshness and juiciness after cooking, making it a truly special delicacy.</div></div><div><br></div> ...
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KUIH LOMPAT TIKAM
<p>Kuih Lompat Tikam is one of Malaysia's most popular traditional desserts, especially among the Malay community. This kuih is well-known for its soft texture, creamy sweetness, and vibrant colors like green, white, and pink. The name "Lompat Tikam" originates from Malay oral traditions. According to folklore, some believe the name was inspired by the unique taste of the kuih, which excites the eater, making them feel like "jumping" out of joy while enjoying it. Others suggest that the name contains a humorous element, symbolizing the cheerful and close bond shared during communal meals. Kuih Lompat Tikam is believed to have its roots in traditional Malay culinary practices, using basic ingredients like rice flour, coconut milk, palm sugar, and natural coloring from pandan leaves. Historically, this kuih was prepared as a dish for traditional ceremonies such as feasts, harvest festivals, or celebrations like Hari Raya.</p><div><br></div> ...
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TARIAN JOGET TRILA LILA BABA NYONYA
<p>Joget Trila Lila is a Baba Nyonya signature dance in Malacca. The Baba Nyonya are the descendants of the Chinese immigrant traders in Malaya, who later assimilated with the locals through marriage. They are called Baba Nyonya or the Peranakan, living the way of life and culture of the Malays: speaking the language, wearing the baju kebaya and dancing the various dances (Sohaimi et. al, 2017). </p><p><br></p><p>Hence, trila lila dance is adapted from Malay dances and called the Baba Nyonya culture, shown by the dialect and props. It is only danced by women (the Nyonya), backed-up by lively songs. Despite the liveliness and gaiety, the dance maintains the decency of the lady dancers. Joget Trila Lila is a community entertainment and widely danced at public events and celebrations, displaying the Baba Nyonya Melaka culture to the world. </p><div><br></div> ...
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GENDANG 24 MUSIM
<p>The 24-Season Drums, also known as Chinese drums or shigu among traditional music players in Malaysia, is an ensemble that features 24 drums, each representing one season in the 24 solar terms of the Chinese calendar. This calendar, created by the ancient Chinese people, is based on various natural phenomena, particularly climate changes. The name of each season is written on each drum using Chinese calligraphy.</p><p><br></p><p>In general, this ensemble combines three elements of Chinese traditional culture and belief: the 24 solar terms or seasons, the art of calligraphy, and the drumming art form. This unique fusion has led to the creation of a new cultural art form and a reinterpretation of drum performance, which previously did not exist in Chinese communities, particularly among Malaysian Chinese.</p><p>The 24-Season Drums became popular due to their large number and have been taught in Chinese schools across Malaysia since the 1990s. The first 24-Season Drum ensemble in Malaysia was established by a music teacher from Johor Bahru, Mr. Chen Wei Chong, on 12 June 1988.</p><p><br></p><p>The first performance of this ensemble featured only nine drums and was performed by a Chinese organization in Johor Bahru. Due to the positive reception and growing interest, the organization successfully raised funds to purchase an additional 15 drums to complete the ensemble.</p><div><br></div> ...
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CENCALOK
<p>Cencaluk is a type of traditional seasoning originating from Malaysia and Sumatra. It is popular among the Malay community and is often used as a flavor enhancer in various dishes. Cencaluk is made from shrimp fermented with salt and sugar. This fermentation process gives cencaluk its distinctive taste, which is slightly sour, sweet, salty, and bitter.</p><p><br></p><p>Cencaluk is believed to have originated in Sumatra, Indonesia, and later brought to Malaysia through trade influences between the two regions. It has become one of the staple ingredients in traditional Malay cuisine, particularly in states like Melaka, Johor, and Pahang.</p><div><br></div><div><div>Characteristics of Cencaluk</div><div><br></div><div>•<span style="white-space:pre"> </span>Taste: Salty, slightly sour, and umami, depending on the ingredients and preparation process.</div><div><br></div><div>•<span style="white-space:pre"> </span>Texture: Soft and liquidy, depending on the fermentation duration.</div><div><br></div><div>•<span style="white-space:pre"> </span>Color: Cencaluk is usually pink or light orange, depending on the type of shrimp used and the mixture of other ingredients.</div></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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