LIST OF ARTS AND CULTURE
Entire list of cultural arts includes all categories and states
Search Filters : 423
UPACARA ADAT ‘SOGIT’ KAUM DUSUN
<p>Sogit is a law which requires compensations when a person is guilty of committing an offence in the culture of the Sabah Dusun. It is the Dusun traditional rules to preserve culture, discipline and harmony of the community, adhered to since the olden days.</p><p><br></p><p>The compensations are often in the form of livestock, such as pigs, buffalos, cows, goats or chicken. For instance, if a man harasses a woman, the penalty is to give some stipulated number of livestok.</p><p><br></p><p>Judging Process</p><p><br></p><p>If a woman is assaulted and impregnated by a man before marrying her, the latter needs to bring his family to meet with the head of the village. But if the man refuses to marry, he has to pay for the damage according to the wishes of the woman’s family.</p><p><br></p><p>On the other hand, if the woman wishes to marry the man, he must abide by the woman’s decision. The sogit is over one thousand Malaysian Ringgit (RM1,000), along with a list of traditional items that have been requested. If they decide not marrying, the wedding items must also be prepared by both sides.</p><p><br></p><p>Aim</p><p><br></p><p>Sogit is practised to judge and penalise the wrongdoers who commit unacceptable acts by the villagers. It is also to remind others to respect the laws and customs of the people. Some of the offences are:</p><p>-<span style="white-space:pre"> </span>Stealing crops or livestock</p><p>-<span style="white-space:pre"> </span>Damaging crops</p><p>-<span style="white-space:pre"> </span>Killing livestock</p><p>-<span style="white-space:pre"> </span>Proven guilty of rape</p><p>-<span style="white-space:pre"> </span>Hassling and kidnapping girls</p><div><br></div> ...
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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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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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MAKYONG (KELANTAN)
<p>Makyong is one of the traditional Malay performing arts that is highly unique and refined in nature. It integrates elements of dance, music, drama, singing, ritual, and comedy into a circular theatrical form that is both dramatic and narrative. Originally, its performers were composed entirely of young and beautiful women who played both male and female roles, except for the comedic characters known as peran. The exclusive selection of female performers was closely tied to its function as entertainment within the royal courts, specifically for queens, princesses, and female nobility. This practice arose out of concern that the presence of male performers, particularly during the absence of kings or noblemen attending to state matters, might lead to romantic entanglements.</p><p>The origins of Makyong can be traced back at least 200 years, based on records in the Hikayat Patani, which state that it first developed at the Yala palace of the Pattani Kingdom before spreading to Kelantan. From there, it expanded to Kedah, Singapore, the Riau Archipelago, and the Johor-Riau-Lingga Sultanate. Initially, Makyong was performed exclusively at royal courts, particularly among the aristocracy. Documentation of Makyong performances can also be found in Syair Perkawinan Anak Kapitan Cina written by Encik Abdullah in 1277 Hijrah (1860 AD), which describes the wedding of Engku Puteri Raja Hamidah and the son of a Chinese Kapitan.</p><p>However, with the arrival of the British in Kelantan in the early 20th century, the economic and political power of the royal elite declined, which led to Makyong spreading to the villages, no longer under royal patronage. This development resulted in changes to the form of Makyong performances during its second generation (following the great Bah Air Merah flood of 1926 until the 1950s).</p><p>In 2005, UNESCO recognized Makyong as a Masterpiece of the Oral and Intangible Heritage of Humanity, an acknowledgment that elevated the importance of this art form in the context of global cultural heritage. This recognition further reinforced Makyong's significance in preserving Malay cultural identity and heritage. Today, various parties are actively involved in documentation, training of successors, and preservation efforts to ensure that the original form of Makyong continues to be passed down to future generations.</p><div><br></div> ...
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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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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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PULUT HARUMANIS
<span id="docs-internal-guid-6619a48a-7fff-4c52-e2ae-059553f0c962"><div style=""></div><div style=""><span style="display: inline !important;">Pulut Harumanis is a delightful dessert that elevates the combination of soft, glutinous rice with the rich aroma and sweetness of Harumanis mango. This premium mango variety grows exclusively in the northern Malaysian state of Perlis. This dish stands as a symbol of tropical indulgence, blending traditional flavours with modern culinary presentation. It has become a seasonal favourite, especially during the Harumanis harvest, which typically peaks between April and June each year.</span></div><div style=""><div><br></div><div>The Harumanis mango, scientifically known as Mangifera indica Linn, thrives best in Perlis due to its unique microclimate, soil composition, and specific cultivation techniques. This fruit is renowned for its naturally fragrant aroma, thick golden-yellow flesh, and creamy, sweet taste. Its limited availability and short harvest season make it a highly sought-after and exclusive delicacy.</div><div><br></div><div>Pulut Harumanis is prepared using steamed glutinous rice cooked with coconut milk and pandan leaves, resulting in a chewy texture and a subtly rich flavour. The dish is served with chilled slices of Harumanis mango and topped with a generous drizzle of thick, sweetened coconut cream. Some variations also include a sprinkle of toasted sesame seeds or ground peanuts to enhance the texture and presentation.</div><div><br></div><div>Although similar to the popular Thai dessert Khao Niew Mamuang (ข้าวเหนียวมะม่วง), Pulut Harumanis distinguishes itself through the use of Harumanis mangoes, which are significantly more aromatic, sweeter, and more luxurious in flavour. This gives the Malaysian version a more refined and indulgent sensory experience compared to its Thai counterpart.</div></div><div style=""><br></div></span> ...
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TARIAN DOH BERLADONG LANANG
<p>Doh Berladoh Lanang tells the story of young men and women journeying together to the coastline in search of ambal (razor clams) by paddling a sampan along a small river. To alleviate the fatigue of rowing, they sing joyfully, reciting poetic verses in the form of pantun while playfully teasing one another. The beauty of the poetic language exchanged in the pantun, combined with the cheerful and light hearted atmosphere during the search for ambal, forms the core and essence of this dance.</p> ...
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ADAT RESAM DAN BUDAYA KAUM KADAZANDUSUN SUKU DUSUN KIMARAGANG: ADAT PERKAHWINAN
<p>The Dusun Kimaragang is one of the largest tribes within the Kadazan Dusun community, residing in the northern part of Sabah, Malaysia. This community predominantly lives in the Kota Marudu, Pitas, Beluran, Paitan, and Sandakan. The Dusun Kimaragang are renowned for their strong agrarian culture, particularly in rice cultivation, which forms the foundation of their economic and social life. In addition to their agricultural prowess, their customs and cultural practices are deeply rooted and reflect the philosophy of communal living. One of the cultural traditions they continue to uphold today is the traditional marriage custom, which follows the processes and structures inherited from their ancestors.</p> ...
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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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AWANG BATIL
<p>Awang Batil is a Perlis art of musical storytelling. This art is performed by a narrator, the penglipur lara, known as Awang Batil. He narrates stories while tapping a bronze pot (made to store water). The tapping is the background music of the narration.</p><p><br></p><p>Initially, Awang Batil was known as Awang Belanga because instead of tapping a pot, he did a belanga. However, the belanga was filled with coal, thus later it was replaced with a batil, a copper container. Back in the day, Awang Batil travelled through villages especially those having weddings to tell his stories. </p><div><br></div> ...
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