Past and present practices of the Malay food heritage and culture in Malaysia

Accepted Manuscript Past and Present Practices of the Malay Food Heritage and Culture in Malaysia Mohd Nazri Abdul Raji, Shahrim Ab Karim, Farah Adibah Che Ishak, Mohd Mursyid Arshad PII:

S2352-6181(17)30173-7

DOI:

10.1016/j.jef.2017.11.001

Reference:

JEF 134

To appear in:

Journal of Ethnic Foods

Received Date: 27 September 2017 Revised Date:

31 October 2017

Accepted Date: 1 November 2017

Please cite this article as: Raji MNA, Karim SA, Ishak FAC, Arshad MM, Past and Present Practices of the Malay Food Heritage and Culture in Malaysia, Journal of Ethnic Foods (2017), doi: 10.1016/ j.jef.2017.11.001. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Past and Present Practices of the Malay Food Heritage and Culture in Malaysia

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Mohd Nazri Abdul Raji , Shahrim Ab Karim , Farah Adibah Che Ishak , Mohd Mursyid Arshad 1

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Family and Consumer Science Department, Faculty of Technical and Vocational, Universiti Pendidikan Sultan Idris, 35900 Tanjong Malim, Perak 1,2

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Department of Professional Development and Continuing Education, Faculty of Food Educational Studies, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor

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Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor

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Past and Present Practices of the Malay Food Heritage and Culture in Malaysia

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Malay heritage is varied from north to south; however that are various similarities and differences. Essentially, Malay heritage food is influenced of a myriad of cultures such as Arabs, Indian, Chinese, Siamese, Javanese, Minangkabau and others. Different regions in Malaysia are known for their unique or signature dishes such beef rendang, laksa, nasi lemak and tapai. Indeed, it is noted that Malay food is identical in terms of its spiciness. This can be seen from the pre-preparation, methods of cooking, availability and uses of prominent ingredients such as local aromatic herbs and spices. This paper highlights the regional Malay food, past and present of Malay food culture and characteristic of Malay food. Additionally this paper also discusses the different types of occasions as well as table etiquette practices among Malay communities. The reported findings are expected to contribute to the literatures in food culture specifically in Malay heritage food.

Keywords: Malay heritage food; regional Malay food; Malay cuisine; Malay food culture; characteristic of Malay food.

1.0 Introduction

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Being a multi racial country, Malaysia has been well positioned as a food paradise. The label is by no means a mere accident, however due to the synergistic effect brought by the intermingling of the various ethnic groups. Additionally, it is further enriched by culinary-shared-heritage with neighboring countries

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as well as the regions. Amidst rapid modernization, the country still manages to hold on to her proud heritage. As a result, Malaysia is one of a few places where one could find an amalgamation of flavors

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and varieties of heritage food which connote to a living proof to the famous motto of Malaysia Truly

In 2016, Malaysia consists of 31.7 million members and Bumiputera make up the majority of the

population at 68.8% followed by Chinese at 23.4%, Indians at 7% and others at 1% (1). The Bumiputeras in Peninsular Malaysia are essentially the Malays. Moreover, in the East Malaysian of Sarawak, Sabah and Labuan the Bumiputera include all the indigenous groups as listed in Article 161A Federal

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Constitution to name a few such as Malay, Melanau, Dayak (including Iban, Bidayuh and Orang Ulu), Kadazan Dusun, Bajau and other native ethnic groups (2). Malay is the dominant ethnic group in this country, representing more than half of the nation’s

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population. Typically, Malay is a Muslim, speaks Malay language and observes and practices the tradition of Malay culture (3). Traditional Malay culture practices in the Malay communities can be observed through their food consumption. Traditionally, Malay food can be defined as variety of food that is being

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produced in the local areas that have a local identity and associated with the Malay community. This

2.0 A Culinary History of Malaysia

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present study is concentrated mainly on the Malay food as the main theme of this paper.

Malaysia is a country separated by the South China Sea into two regions, Peninsular Malaysia, which also known as West Malaysia, and East Malaysia which is located in Borneo Island. It shares land border with Thailand, Indonesia, and Singapore which is linked to it south by a causeway. Malaysia is situated right

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above the equator.

In the early 15th century, a small fishing village of Melaka on the west coast of the Malay Peninsula began to grow into significant port (4). Melaka was strategically positioned as harbor and

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boomed as a multicultural center. The local cooking was influenced by the arrival of new food from abroad, spices such as cardamom, pepper and clove and exotic vegetables. Arab traders who arrived in

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Malacca around this period brought with them the practices of Islam. In the middle of 15th century, Sultan of Melaka converted to Islam (5) ; there was increased trade with other Muslim communities like Indonesia and the Middle East, which had a lasting effect on Malay cuisine. In the 15th century too, European started to venture to Southeast Asia in search for spices as well as to expand their kingdom. The Portuguese were the first to arrive, and they were later followed by the Dutch and English. The European not only sought spices but also introduced many new ingredients like peanut, pineapple, avocado, tomato, squash and pumpkin to this region. The cultural landscapes of the country were changed in the 19th

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century; Malaya and Singapore which later were under the British colonial. The British brought in huge numbers of Indians to work in the rubber estates and Chinese to work in the tin mines. The influx of Indians and Chinese workers had a strong influenced on Malaysian culture, language and food.

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In 1963, the Federation of Malaysia was formed with states of peninsular combining with Sabah and Sarawak. Malaysia cuisines are varied as its people. The growth of Malaysia into a central cultural melting pot is marked in the multi-racial groups contributing to the great Malaysia culinary heritage (6).

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Historically traditional Malaysian cuisine has been greatly influenced by traders from the neighboring countries such as Indonesia, India, the Middle East, China, Thailand and others. These Malaysian

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gastronomy products that are a mixed of the various race particularly Malay, Chinese, Indian and other ethnic groups. Acculturation and assimilation among these ethnics in the early 1970s have added to the potpourri of local food and beverages and created a Malaysian cultural and gastronomical heritage (6). 3.0 The Regional Malay Food

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The Malay cuisines especially in Malaysia, Indonesia, Malaysia, Singapore and Brunei are similar because they came from the same root. Malay cuisine is usually halal. Malay cooking is very unique, however it has been assimilated with other influence such Arabs, Indonesian, Thais, Portuguese, Chinese

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and Indian as well. (5) defined Malay food into five characteristics, namely (a) rich in herbs and spices, (b) coconut milk is one of the main ingredients, (c) usually spicy, (d) meat usually stewed with thick

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gravy and (d) fried fish and seafood are usually seasoned with turmeric powder. According to (7), the formation of Malay food had occurred since 13th century and continuously

developed during the trading years where it received a great influence from Thailand and Indonesia. It can be categorized based on the regions (8). Given the history of Malaysia, it is understandable that the northern states of Penang, Perlis and Kedah (which are closer to Thailand) the likeness to fiery hot spicy and sour flavor (9) are quite strong. In Penang, a tangy fragrant and fragrant sourness is often added by the used of tamarind, sour carambola and limes, while fiery hot of fresh bird’s eye chilies so often present 3

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in Thai food is also popular in northern states (10). Further east, the cuisine of the state of Kelantan which border on Thailand, and Terengganu, which rubs shoulder with Kelantan, also show distinct Thai influence in their cuisine (9). The use of kaffir lime leaves, torch ginger and mint leaves in rice dishes like

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nasi kerabu, a popular Kelantan dish which burst with green confetti of wild pepper leaves, basil and daun kesum (Vietnamese coriander), is another Thai influenced dish (10). Traditionally, nasi kerabu will be served with ayam percik (a grilled chicken dish served with spicy coconut sauce). (11) stated that

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Kelantan and Terengganu are having some similarities in their traditional food however Kelantan’s food is sweeter than Terengganu. Scholar remarked that both states traditional curries are using coconut

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milk creates rich thick creamy products while their traditional desserts are sweet and savories are

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slightly spicy (6).

Fig. 1. Ayam Percik. Traditional Malay grilled chicken served with percik sauce originated from the East Coast state of Kelantan. Its main ingredients are chicken, shallot, garlic, lemongrass, asam keping, coconut milk, turmeric powder and shrimp paste. 4

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Indonesian cuisines have influenced the kitchen throughout the Malaysian hinterland through migration especially in the south and central region of Malaysia. In the south, a large number of Javanese

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who settled there over the centuries influenced the Malay cuisine in the state of Johor. The Javanese cuisines which are sour, sweet and spicy can clearly be seen owing to migrated of Javanese (9). The influence by Minangkabau people from West Sumatera in Negeri Sembilan, has reflects it history of food (8). The popular food such as rendang minang and masak lemak cili padi features heavy used of thick

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coconut milk and rich with spices (7). Melaka offers variety of dishes, especially the Malay cuisine in Melaka and the Malay influenced Nyonya cuisine- a blend of Malay and Chinese cuisine. Besides that,

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Melaka is also popular with its fusion east-west cooking adapted from the combination of Malay and Portuguese (6). A mixed cuisine of the Malay and Indian, created the Chitti food in Melaka which is savored the Chitti community. In Perak and Pahang, (12) acknowledged gulai tempoyak and rendang are a few of signature traditional dishes commonly served either for daily meals or during festival celebration.

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4.0 Past and Present of Malay Food Culture

The secret behind the uniqueness of authentic Malay food is through the use of herbs and spices with special traditional equipment and cooking methods. In the past, ingredients were mainly harvested from

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the backyard and in the woods, which made the Malay cooking such an interesting culinary experience. Forty years ago or around 1970s to 1980s, the Malay community lived predominantly in rural area and

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involved with agricultural activities, with only a small portion involved in the modern economic sector (13). This is in line with study conducted by (14) argues the majority of Malay were based in kampung (village) and engaged in agriculture before they migrated to other places. All the related activities, employment and culture started in the kampung that has been shared with the family and the rest of the Malay communities. In the modern era (from the time of its independence in 1957), a large percentage of middle class Malay are being employed in the government sectors, mostly as teachers and civil servant, mixing together with other ethnic group (14).

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In the past, findings by (15) stated the development of Malay rural cultural garden reveals its important intrinsic and cognitive value through its functional characteristics such as provision of food, medicine, cosmetics and shades. The foundation of traditional Malay garden in the village is basically to

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sustain the community. Plants and fruits trees are essential in Malay society to support the economical values by providing food for family consumption and to be shared with the community. The Malay ancestors produced dishes and recipes from natural resources that grow in abundance around their houses.

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This is in accordance with (16) explained in his book title “The Language of East and Southeast Asia”, traditionally, the Malay is village people, relying on fishing, gardening, and rice cultivation. The

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availability of local sources in this country allows the formation of flavorful, delicious, unique and authentic recipes (17).

A study by (18) on the traditional food belief and life events, which focused on the practice of Malay villagers in a few state in Peninsular Malaysia mentioned Malay folks in the kampung still maintained the traditional beliefs and knowledge. This study support by (19) who studied Malay

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foodways in Malaysia can be observed through the kenduri kahwin (matrimonial ceremonies) which involved the preparation, cooking, serving and the consumption of food and it is considered as a communal affair in the village or kampung when the individuals of community contributes their time and

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energy in helping the wedding host. However, the traditional foodways practice which has long been synonymous with Malay society is hardly seen due to the penetration of catering service especially in

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urban area. Currently, it is hard to see table-served style in the Malay wedding, which is replaced with buffet service style (19). In this modern era many have forgotten the uniqueness of cooking technique and practices in Malay food that our ancestors have passed on us. According to (20) the young generations has ignored the practice of Malay traditional food, which is being replaced with convenience food products. The same study states that transition and unlimited information technology are believed to influence the changes of food intake and practices. Even though the modernization takes place in the foodways the

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values associated with other Malay custom activities that had been practiced with family and the rest of Malay community remains until today. In the traditional Malay practices, the man is the head of the family, as well as the household.

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While the woman is a housewife who concentrates on daily chores like cooking, washing and taking care of children. The responsibilities of women are more likely to hold strong attachment to the common beliefs, knowledge and practices in the Malay society. Previous literature described that the

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characteristics of a Malay family context regarding household responsibilities of women and their families. (20) revealed that women have very strong adherence to beliefs and experiences with regard to

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transmission of food knowledge practices. Findings from (20) stated the mother are believed to transmit Malay cooking knowledge which involved the ingredients, preparation, method of cooking and cooking equipment to their daughter. The same study claimed that in modern days, some daughters admitted that transmission of cooking knowledge still occurs through telephone calls especially in the early years of their marriage and this knowledge were further strengthened when the daughters prepared food with their

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mothers during festive, family gathering or the mother visiting them (20). This study emphasize the role of mother significantly contributed to the preservation of family and cultural tradition in preparing Malay traditional food which had to be continuous in order to encourage their children’s participant.

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4.1 Traditional Cooking Equipment and Tools

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In the past, a typical Malay kitchen is equipped with lesung batu (mortar and pestle) and batu giling (stone hand grinder) for preparing food (10). A big lesung batu made of stone, composed of two things namely mortar and pestle is particular value, as it is used not for only grinding spices, chilies and shallots, but also for pounding all the condiments and pastes, as well as of making kerisik (pounded or grounded fried grated coconut). Whereas, the big stone slab of batu giling where food is placed and grounded is called the ‘mother’ or ibu giling, the rolling pin is called the ‘child’ or anak batu giling which is used to crush the ingredients (21). The used of lesung batu and batu giling are believed to release the food’s

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unique taste compared to the use of modern equipment like blender and food processor. The blender for example, is said to only grind the ingredients into smooth texture, but they don’t release the oils and flavors of the ingredients. Unlike the traditional stone mortar which pound the ingredients uniformly. In

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Malaysia, many people still prefer to use the stone mortar and pestle to pound the wet and fresh ingredients like shallot, onion, garlic, ginger and chilies because the ingredients would be more delicious when mixed together yet it still requires effort and more preparation time. The famous sambal belacan or

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shrimp paste sambal is claimed to taste better when made using the mortar and pestle instead of using electric blender (5). It all depends on how the individual perceives the originality Malay traditional

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dishes.

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Fig. 2. Batu giling is used to grinding spices. This is a traditional grinder used by grandmas in the past.

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Spices grounded using this tool, will produce a different taste and flavor that cannot be achieved with other methods.

Santan or coconut milk is used extensively in Malay cooking. The classic way of obtaining

coconut milk is by grating a mature coconut flesh. Little amount of water is added and it is then squeezed to extract the milk. Kukur kelapa or coconut grater is a hand grater with a metal looking spike fixed at the end of a low wooden stool (22). To grate the coconut, one have to sit on the stool and hold the half of coconut shell, grating the white coconut flesh against the metal spike up and down motion (5). Kukur 9

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kelapa is seldom found in the Malaysian home nowadays. However, the electric coconut grater can be found in most provision shop or the wet market. The head of an electric coconut grater is a round metal with sharp pine heads. It grates when machine is on. To grate a coconut, remove the husk and break the

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hard shell into half. Holding one half at a time, place the pulp of coconut against the meal head and grate the coconut. A basin is place around the metal head to collect the grated coconut.

Another important element in traditional Malay kitchen design is dapur kongkong which acts as a

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stove (23). Dapur kongkong or the charcoal burning stove is similar to a desk and made from a mixture of clay and salt. It consists of two parts, a sabak (furnace) and two tungku (riser stone with double horizontal

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rod iron). Usually this type of Malay kitchen would have the smell of firewood and the daily haze of burning charcoal mingled with the aroma of pungent belacan, red chili and garlic being fused together in a massive heated woks. The kitchen area will be cleaned and tidy up once the cooking is done and tikar mengkuang or pandanus mat will be laid while eating (23). Leftover dishes were kept in the para or wooden cabinets with wire-mesh doors. Small tools will be cleaned and have to be kept in the para while

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large equipment such as pan, pot or kettle is kept in a store room where they are mounted on the pemidang dinding (wall stud) and alang (truss) with nails. Ideally, the kitchen served as a place where all family members, especially the mother and daughters have a talk, grind spices, stir pots and observe

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cooking methods. However, nowadays in Malaysia, dapur kongkong or the charcoal burning stove are no longer used in the kitchens of most households and had replaced by modern technologies like gas stove

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and electric stove. The traditional equipment and tools is hard to be found in urban area and may only be used in rural area or village, especially during Malay occasion like matrimonial ceremonies and Hari Raya Aidilfitri (celebration day for Muslim) . Nevertheless, fire woods are still being used in traditional cooking in parts of the country, especially in village. The aroma of the food cooked using wood fire is still in great demand and it is very unique cooking methods that are still being appreciated by certain age groups within the Malay community.

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4.2 Cooking Methods and Technique Traditionally cooking methods and technique of Malay dishes require few culinary tools and most of the authentic dishes are prepared from scratch. (24) argues that different cultures tend to have their own

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unique methods of cooking and technique, each of them has different terminologies which often come from historical necessities. According to (12) and (5) various methods of cooking terminologies are used in Malay cooking which are divided into dry heat and moist heat method. Beside those two, there is also

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the combination method which involves both dry and moist heat. Examples of Malay cooking method terminologies for dry heat methods are menumis (cooking paste, chili, or spices using oil or fat in the wok

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over relatively high heat before adding to the main ingredients such as vegetable, fish or meat items), menyangai (dry fried spices, peanut or grated coconut- frying without using oil or fat in the small pan or wok over lower heat) menyalai (drying process of meat, fish or banana -smoked or grilled food on the fire) and melayur (pass something over the fire- to use banana leaves as food wrapper, run the banana leaves over fire until dark green to soften them and it will not break when folded) (25). In same study (25)

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also explained the Malay cooking method terminologies for moist heat methods to name a few such as menanak (cooking rice inside pot), menjerang (boiling-put a kettle on to boil), mencelur (blanching or dipping foods such as vegetables for a short period of time into the hot water) and mereneh (simmering

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food). Meanwhile, meracik and memayang are categorized as methods of cutting which simply means thinly sliced (26). The Malay society is having numerous, vast and valuable food cooking methods

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terminologies which represent one of the language aspect that was created and used since olden days (11). The used of terminologies should be shaped by cultural transmission over many generations.

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5.0 Characteristic of the Malay Food 5.1 Main Dishes

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Almost every Malay main meal is served with rice, which is also the staple food in many other Asian countries such as Indonesia, Thailand, Brunei and Filipina. The state of Kedah is considered the rice bowl or jelapang padi of the country, accounting for about half of Malaysia’s total production of rice. The

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staple food is non-glutinous rice, which has amylopectin content. In contrast, in the Malay culture, glutinous rice is used almost exclusively for making sweets. The rice is cooked simply by adding equal

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amount of water (or more) to the rice (also depends on the type of rice used-long grain, short grain, Jasmine or Basmathi) and cooked using an electric rice cooker at home or on a gas stove. Plain steamed white rice normally is served with various side dishes of protein and vegetables. For a typical lunch, it would include one chicken or fish dish cooked in coconut or tamarind, fried fish, stir fried vegetables and sambal belacan. The most popular dish based on rice in Malay culture is nasi lemak (steamed rice with

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coconut milk and screwpine leaf). Nasi lemak is considered as one of the national dish and usually served

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during breakfast, but also can be served all day. It becomes a daily food for many Malaysians.

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Fig. 3. Nasi lemak wrapped in banana leaves. It is the most popular heritage food in Malaysia and a complete meal by itself, consisted of rice, chili sambal, hard-boiled egg, fried anchovies and slice cucumbers.

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Traditionally, nasi lemak is accompanied with anchovy sambal, boiled eggs, fried peanut and a sliced of cucumber. In the past, this dish was a staple of the Malay community when they went out to work in the paddy fields or estates. The rice is cooked in coconut milk and the accompaniments offered

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the calories that they need as they used lots of physical strength in their work (27). Nasi lemak is often wrapped in banana leaves. When wrapping nasi lemak, add a scoop or small bowl of rice in the center of the banana leaf. Then, place a slice or two slices of cucumber, half-boiled egg, fried anchovies and

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anchovies sambal on topped of rice before wrapping. This method is practical as the parcel looks neat and is not messy. Apart from being environmentally-friendly, the banana leaf wrapping exudes a fragrant

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aroma that enhance the appetite. Today, Nasi lemak is also served with many other dishes such as beef or chicken rendang, squid sambal, stir fried morning glory, fried eggs, and fried chicken to name a few. During special occasions such as Eid Mubarak (in Arabic) or Hari Raya Aidilfitri the rice is prepared by sautéing onion, garlic, ginger and other spices and then cooked with water to make nasi minyak or ghee rice. Beside nasi minyak, other popular rice based such as nasi beriani (rice cooked with

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chicken/meat stock incorporate with special spices), nasi kunyit (glutinous rice soaked in turmeric and steamed with coconut milk), ketupat (rice or glutinous rice cooked in woven coconut leaves), lemang (glutinous rice with coconut milk cooked in bamboo tubes) are served during this festival.

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5.2 Protein

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Rice will be served with variety of side-dishes or lauk. These consist of protein based food such as meat, fish and eggs including process food. The Malay being Muslim, the types of meats eaten are beef, buffalo, goat, lamb and also include poultry and fishes/seafood. Muslim consider that what they eat will form their flesh and blood from food that they consumed, consequently, careful consideration is given to the food chosen for consumption (28). Halal food is permitted and other than the exception of pork and its byproducts most meat and vegetables are deemed as acceptable. Sometime halal foods appear the same as other food; they are differentiating by the nature, processing, ingredients, handling and slaughtering technique (29). Various meats could be made into gulai or curries, a type of curry dish with variations of 14

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spices mixtures incorporated with coconut milk. This cooking method is influenced by the Indians and was adopted by Malay people since ancient times; it shows the assimilation of culture in the Malay

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cuisine. Generally, Malay curries are not very thick and less pungent than Indian curries. Another meat based and equally spicy dish is rendang (it is like a stew but relatively dry, cooked in coconut milk with spices for several hours and capable for a long term storage), it was an Indonesian influenced in the Malay food culture, however, we have made it to our own taste and flavor. Rendang is

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served during special occasions such as weddings and Hari Raya Aidilfitri. Every state and village in Malaysia has its own version of rendang and it is difficult to claim any particular right for the rendang.

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Rendang is made from various types of meat, but also it can be prepared from seafood and various vegetables shoots as well. Two types of rendang that are most popular; rendang minang (it is usually very spicy with the use of bird’s eye chilies) and rendang tok (it is dark and sweet due to the use more coconut milk besides the roasted coconut, and usually cooked together with sliced coconut flesh) are popular

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among Malay communities.

Sambal (hot sauce) is one of popular side-dishes among the Malay typically made from dried chilies as main ingredient and combined with secondary ingredients such as onion, garlic, and other meat

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or seafood items, such as beef, chicken, shrimp and squid. Traditionally, sambal is freshly made using traditional tools such as pestle and mortar. Sambal can be served either raw or cooked. Basically, this

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food is influenced by Indonesian of Javanese and some alternation was made to suite the local taste. The popular raw sambal among Malay communities such as sambal belacan (fresh chilies are pounded together with toasted shrimp paste) and sambal tempoyak (fresh chili pounded are combine with fermented durian flesh) can be easily found in most Malay warung (hawker food stall) and restaurants. In contrast, cooked sambal is prepared by sautéing pounded ingredients (dry chili, shallot and garlic) with oil until fragrant and tamarind juice, sugar and salt are used to reduce the spicy taste. Then, meat, seafood, eggs can be added and act as the main ingredient of the sambal.

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5.3 Vegetables

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Fig. 4. Turi leaves cooked in water with carrot and sweet corn, a water based vegetables dish. Chopped onions is sautéed in oil, add some pounded anchovies, add water, bring to a boil, add carrot and sweet corn, let it simmer for a while before adding the green leaves, season to taste.

Malaysia is a country rich with flora and fauna, which forms a perfect food chain for the local people

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since ancient times. In the Malay culture, natural sources are fully utilized in the preparation of healthy and well-balanced food. The creativity of the Malay community in diversifying the natural sources are evident in the assortment of interesting recipes, some of which are still passed down from one generation to another generations. Ulam is one of the famous traditional vegetables among the Malay in Malaysia. Traditionally, ulam is from young tender shoot or called pucuk and immature leaves of wild plants and usually found growing wild in the countryside. According to (30) there are more than 120 ulam species can be found in Malaysia representing various families, from shrubs to large trees. The leaves, shoots or rhizomes of the vegetables are eaten as fresh as salad or cooked. 16

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Ulam are consumed because of their taste, which adds variety and flavors to the diet, as well as for their nutritional benefits (31). The taste of ulam is based on the type and variety and some has bitter sweet taste. Nutritional studies have indicated that many of these vegetables are rich in carbohydrates,

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protein, minerals and vitamins (32). Some of the ulam are also claimed and traditionally believe to have medical properties, such as blood cleansing, induction of uterine cleansing, induction of uterine contractions and prevention or cure of ailments such as diabetes, high blood pressure, cardiovascular

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disease, arthritis, fever and coughs. On top of that, according to (31) argue, it is also believed that ulam an important role in reducing the incidence of cancer, as well as the control of ageing and age-related

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diseases. The most common ulam are consumed by Malay communities includes daun pegaga, daun selom, ulam raja, pucuk gajus, pucuk ubi kayu, daun kaduk, daun putat and pucuk gajus. The Malay also creatively incorporates fruits and vegetables into their dishes such as jantung pisang (banana blossom), nangka muda (young/green jackfruit), nenas muda (unripe pineapple), betik muda (unripe papaya) and pisang muda (young banana). Kerabu jantung pisang (types of salad or

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appetizer) is prepared by blanching jantung pisang (the best variety is from pisang awak) into boiling water for a few minutes then mixed with coconut milk, chili shrimp paste, shallot, dried prawn and bird eye chili. While unripe fruits cooked as vegetables in curries to enhance the flavors. Other famous

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traditional vegetables among Malay are petai (twisted cluster bean or stinky bean) and jering (black pods, including seed) which are cut up or snapped off into one-seeded portion and eaten raw with shrimp paste

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sambal. While, in many rural area or kampung, authentic vegetables such as rebung and umbut are commonly prepared as specialty food in kenduri kahwin (matrimonial ceremonies). Rebung is a young tender shoots of some species of bamboo whereas umbut is the massive but sweet and tender tissue of the growing tip or the heart removed from a palm after it was cut, and used as foods. The common one is the umbut kelapa, derived from coconut palm. Rebung and umbut are normally cooked in coconut milk or called as masak lemak among the Malay communities.

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5.4 Special Ingredients The uniqueness of Malay heritage food is based on the ingredients, flavors and aromas. Many aromatic

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materials are used, including spices, which are understood to be dried product. However, in Malay traditional food, several of the ingredients are freshly gathered leaves, flowers and fruits of local plants from the backyard or local market. All the special ingredients contribute in large part of distinctive piquancy and delightful flavor of Malay heritage food. A prominent ingredient in Malay cuisine is chili

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and locally called cili or cabai, which can be used in both fresh and dried form (5). There are three type of chili commonly used in Malay culture which is fresh chili, dried chili and bird’s eye chili. This is the way

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Malay food is identical in terms of the characteristic of the food itself such as hot and spicy by adding

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more chili in their dishes. They also act as a food enhancer, flavoring and a food garnish as well.

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Fig. 5. Galangal or blue ginger rhizome provides unique aroma and flavor to Malay cuisine. It is one of the essentials ingredients in rendang recipe. It gives additional flavor to various dishes. In addition, asam jawa (tamarind) is commonly used in curries by soaking and squeezing it with

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water to produce the sour extract. (20) highlighted the wide use of different rhizome namely halia (ginger), kunyit (turmeric), lengkuas (galangal), kecur (lesser galangal) and aromatic leaves such as daun kesum (Vietnamese coriander), daun limau purut (kaffir lime leaves), daun ketumbar (coriander leaves),

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daun pandan (screwpine leaves), daun kari (curry leaves), daun kunyit (turmeric leaves), daun kaduk (wild pepper leaves) in preparation of Malay dishes. Fragrant plant stems such as serai (lemongrass),

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flower buds such as bunga kantan (torch ginger buds/wild ginger bud), as well as fruits, nuts and seeds, specifically asam keping (a thinly sliced dried sour fruit) buah belimbing buluh (sour finger carambola), limau nipis (limes), buah keras (candlenut) and biji ketumbar (coriander seed) are commonly used. Malay cuisine also utilized dried spices such as bunga cengkih (cloves), kulit kayu manis (cinnamon sticks), bunga lawang (star anise), buah pelaga (cardamom), jintan putih (cumin), jintan manis (fennel) and buah pala (nutmeg). In Malay cultures, rempah (a thick wet or dry paste) made from finely ground herb and spice is commonly used in preparation of curries and rendang. The types of curry or rendang (chicken,

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mutton, beef, fish or vegetables) will determines which spices make up the mixture. Traditionally the mixture of rempah is grinded and crushed using mortar and pestle. The special ingredients for Malay

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dishes can easily found at local wet market or pasar malam (night market).

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Fig. 6. Pasar Siti Khadijah, Kota Bharu, Kelantan. It is one of the most popular wet markets in Malaysia selling items such as fresh and dry herbs, spices, vegetables, fish crackers, kitchen utensils and textiles (silk and batik). Most of the traders in this market are Malay women. Most women in this state are known for their enterprising skills. 5.5 Traditional Malay Desserts The definition of traditional food varies according to the locality and the individual’s perception towards food. Traditional food has long been an identity to all races because of uniqueness and specialty. Starts from dishes, appetizers to desserts, it was across cultures and races in this country. There are many types of traditional food in Malaysia such as dishes and desserts. Malay traditional desserts originated from two distinct places, West Malaysia and East Malaysia. They are many varieties of desserts which can be found 20

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in all states in Malaysia. One of the famous Malay traditional desserts comes from Kelantan and Terengganu. Traditionally, Malay cake and desserts are usually consumed outside of mealtime and special

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preparation which are different from everyday fare and indented for festive and other special occasions. However, in the modern days, Malay desserts can be eaten at any time of the day, as light breakfast, afternoon snack, or dessert. Diversity is the attractiveness of Malay traditional desserts and this is evident

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in all kinds of cakes and snacks or known as kuih are handed down from one generation to the next generation among the Malay community. This Malay delicacies which are usually fried but sometimes

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steamed, grilled or baked, can be found at hawker stalls, night market or pasar malam and restaurants. Malay kuih is divided into two categories; sweet and savory. The basic ingredients used to produce sweet kuih are made from sugar, coconut milk, brown sugar and gula melaka (palm sugar). Gula melaka is extracted from the flower sap of a coconut palm and processed and sold in hard cakes wrapped in dried brown coconut leaves (5). Similar to normal sugar, they melt when boiled and taste bitter when burnt.

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Gula melaka is more natural and healthier and has long been used to make traditional Malay kuih. Examples of traditional sweet kuih are kuih baulu, tapai, dodol, kuih tepung talam, kuih seri muka, kuih lapis pelangi, kuih abuk-abuk sagu, kuih bingka, kuih cek mek molek, kuih lompang, kuih tepung pelita,

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kuih koci, kuih serikaya, kuih bakar and onde-onde. Sometimes, this sweet Malay local kuih served with other accompaniment such as kuih lopes eaten with caramelized palm sugar and kuih apam beras eaten

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with kelapa parut muda (grated young coconut).

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Fig. 8. Kuih abuk-abuk sagu. It is a Malay traditional kuih made from sago pearl, gula melaka (palm sugar) and grated young coconut.

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Fig. 7. Kuih lapis pelangi. Normally it is prepared with 7 layers. It is a fusion between the Malay and Nyonya cuisine and one of favorite kuih among Malaysian.

Meanwhile, other than sweet kuih, Malay is found to consume something that’s hot and spicy.

Therefore, local kuih recipes have been reworked from time to time to diversify the types of savory kuih. Normally, in savory kuih preparation, the filling will be incorporated with herb and spicy ingredients. The basic ingredients used to prepare savory kuih are curry powder, cinnamon, cloves, star anises, mustard, coriander, cumin, black pepper and chili. The combination of the ingredients will produce spicy flavor in

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the savory kuih. Some example of popular of savory kuih are kuih karipap, kuih cara berlauk, kuih cucur badak, kuih pulut panggang, kuih popia sambal and many more.

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In Malaysia, tapai is popular delicacy among the Malay, normally consumed as dessert. There are two main types of tapai, namely tapai pulut (glutinous rice) and tapai ubi (tapioca) (33). Tapai made from three ingredients, steamed glutinous rice or tapioca, sugar and ragi (yeast). All the ingredients are mixed together and individually portioned and wrapped in banana leaves or daun getah (rubber leaves). In

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the modern era, tapai is wrapped using plastic, paper or small plastic container. It usually found in Peninsular Malaysia among the Malay community, it is served during special functions such as Hari Raya

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Aidilifitri and Malay wedding. Tapai taste sweet yet slightly alcoholic, with a pleasant aroma. The glutinous rice is soft and juicy, and there are is also some liquid produced as a result of the fermentation. According to (33) tapai is very perishable product because the fermentation continues even after the optimum stage of fermentation has been reached. Over fermentation results in a sour and more alcoholic taste which are not acceptable to consumed. Generally, in the north Peninsular Malaysia, tapai ubi

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(tapioca tapai) is more popular and it is also used to prepare other sweet delicacies. Another popular delicacy among local Malay communities is kuih baulu. It is one of the many

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traditional Malay delicacies that is still popularly eaten and served as a snack food amongst locals especially during festive seasons like Hari Raya Aidilfitri. But today, it can be found everyday and it

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typically consumed as afternoon tea. The ingredients used in making baulu are eggs, sugar, and flour. In traditional recipe, the flour is being sun dried in order to make the flour lighter and airy. Another important step to produce soft texture of kuih baulu is the way of beating eggs and sugar. Traditionally beaten kuih baulu is by using hand whisk that will produce a better quality kuih baulu than the commercially prepared ones. Beating eggs and sugar with hand will incorporate more air inside the mixture. The traditional way of baking the kuih baulu is through the use of charcoal fire where hot coals are placed on top of and under the kuih baulu mould. As such, it takes quite a while to cook it the traditional way, but it produces a wonderful aroma. Thus, many kuih baulu makers today have resort to 23

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modern way example using the hot oven. Kuih baulu comes in several different shapes from different

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baulu mold and the famous ones are baulu cermai (button) and baulu ikan emas (goldfish) (34).

6.0 Malay Occasions 6.1 Aqiqah and Cukur/potong Jambul

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The definition of aqiqah in Islamic terminology is “slaughtering an animal on the occasion of child birth” (35). It usually performed on the seventh day of the baby’s birth, after naming the baby. However, some

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scholars have said that this can be carried on till the child has become mature and aqiqah can be performed then. It is highly encouraged to perform aqiqah among the Muslim people to show thanksgiving for the birth of a newborn child. Apart from great blessing from the Creator, it is part of tradition which includes family members, neighbors and friends to celebrate the blessed occasion. Not to

this occasion.

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forget, the poor families are also invited in the celebration by offering them food and uncooked meat on

In the Islamic practice for this event, in order to provide a community meal, the family will

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slaughter one or two lambs (36). Two equal lambs for a baby boy and one for baby girl. Other than lamb, it also can be substituted with sheep, cows or camels. For camels it must be older than 6 years, for cow

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the age must be older than 3 years and for sheep, it must older than 2 years. The selection of the animal is very important which they must be free from any handicap such blind, unhealthy, and undernourished. After slaughtering, one third of uncooked meat is given away to the poor family as charity and the rest will be cooked and served in large community meal. Typically, the guest will be served with food and drinks. In these occasion, it is common to see traditional Malay dishes such as pulut kuning (yellow glutinous rice) with beef rendang, nasi briyani, nasi minyak, lamb soup, kurma daging and ayam masak merah served alongside with local fruits and assorted Malay kuih.

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Aqiqah is usually performed on the same day as the cukur jambul. The meaning of cukur jambul or potong jambul from Islamic perspective is the baby’s very first haircut of the newborn child (37). It is usually practiced in accordance to the Islamic traditions. The closes family members are always invited to

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witness the event. Usually, prayers are recited and together with a religious song also known as marhaban or berzanji. Everything in-between depends largely on family tradition and regional customs. Another important element in the cukur jambul is the dulang or ceremonial tray which holds the scissors, young

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coconut and bunga rampai (fragrant bouquet which usually includes screwpine leaves, jasmine, rose and frangipani flowers).

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The newborn baby’s hair should be preferably shaved on the seventh day of the baby’s birth. The new father or mother then carries the baby to each person who will snip off a lock – usually grandparents, family or village elders, members of the marhaban or berzanji group, and religious leaders. It is customary (though not compulsory) for those who do the honors to present the baby with a little gift in cash or in kind. Then the baby’s shaved hair will be weighed. The amount of equivalent value of the

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hair’s weight in silver or gold or is calculated. This amount is then donated to the needy. Apart from shaving hair, at this same occasion in Malay custom, belah mulut is also performed by chewing dates and putting a little of the chewed date on the fingertips and then inserting and rubbing it

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into the baby’s mouth (21). The final part of cukur jambul, all the invited guests are presented with quintessentially traditional bunga telur (a hardboiled egg attached with a flower on bamboo stick) as an

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appreciation mark attended the ceremony. Aqiqah and cukur jambul is an important rite of passage for a Malay baby and some families argues it is very much an event for extended family to come together, renew bonds and welcome the new baby into the clan. 6.2 Khatam Al-Quran and Majlis Berkhatan/ Bersunat The Khatam Al- Quran can be defined as he or she has completed his course in the reciting of the Holy Al-Quran (38). Muslims believe that, “the moment we are able to read, it is compulsory for us to begin 25

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with Al-Quran” (21). The Malay community views Al-Quran as a guideline in life that rules all dimensions of human life whether at an individual or collective level. Therefore, reciting Al-Quran and its essence is an obligation of the parents. Back to early Malay histories, all parents entrusted religious

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teachers or known as Ustaz (male) or Ustazah (female) to teach their children both reciting of Al-Quran and Islamic knowledge and practices. But now the condition has changed, the parents neither send their children to Islamic schools in the afternoon after attending the normal school hours or they prefer to teach

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their children by themselves.

There are 30 juzuk (chapters) in the Al-Quran (all in Arabic) and it takes quite some months to

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complete reciting it depending on the frequency of reading. The moment completed reciting the whole AlQuran is called Khatam Al-Quran. This occasion is a highly encouraged thanksgiving event. The final verse of the Al-Quran, thirtieth section, is being read during this ceremony. After which, doa (prayer) is being recite. Upon completion of the reciting he or she kisses first the hand of the Quran teacher, then those parents and finally the hands of each of the guest. Next, the entire guest descending for the feast and

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the guest receive a traditional bunga telur. Malay traditional food such as laksa johor, yellow glutinous rice accompanied with beef rendang, roti jala with chicken curry, and Malay desserts are usually served during this occasion. It is also customary to the Malay society to organize a Khatam Al-Quran ceremony

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prior to a wedding and traditionally hosted by the bride’s family. A very important ceremony in Malay boy’s life is berkhatan or circumcision and it is usually

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performed when he is between six and thirteen years old (21). Although it could be done at birth, Malaysians prefer to have their boys be circumcised before attaining adolescence or puberty. Circumcision is a process that every Muslim male has to undergo in their journey to manhood. Living in town certainly takes out the fun of this exciting event. In the village usually during school holidays, boys at the age of puberty, prepare to circumcise in groups to take out the fear factor. They dress up in baju melayu and kain pelikat (traditional costumes) and have a feast (21). A shower then follows in preparation of berkhatan then a wait of the arrival of Tok Mudin- the expert to perform the circumcision (39). 26

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However, today the practice is conducted in a clinic by a professional doctor. Then all the kids’ line up to take turns to be circumcised. In addition, majlis berkhatan has become a traditional ceremony with bunga manggar (traditional Malay decorative item carried to accompany of important guests), music from the

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kompang (traditional Malay musical instrument), a show of the silat (Malay art of self defense) and a kenduri (Malay feast) for the visitors. Normally the kenduri is conducted for lunch or after the midday prayer.

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6.3 Malay Wedding Ceremonies

Malay wedding are truly spectacular and elaborate. It is generally celebrated for a minimum of three days.

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It starts with akad nikah (solemnization) which the bride and groom is considered officially married (19). This occasion is normally small, attended primarily among family members and close friends. The most planned-for event is called majlis bersanding or the wedding reception, where everyone from the bride’s families and friends will be invited to introduce the new husband and wife. This is when the bride and

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groom will wear the most beautiful matching attire while sitting in the dais while the guests watch in awe. The final occasion is similar to the second event, called majlis bertandang. This is also an introduction to the bride and groom’s ceremony, hosted by groom’s side at their home or choice of location. During this entire event, there will be a main table where the bride and groom will have their lunch or dinner with

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selected guests. On this table, the food will be different and specially prepared and presented for the bride

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and groom, they are after all King and Queen for the day.

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Fig. 9. Majlis bersanding. Bride and groom wearing traditional Malay costume for their reception (majlis bersanding). Typically, the reception is done from 11.30 am to 4.00 pm, guests will be there within the stated time and will be served buffet style lunch consisted of pilaf rice, beef rendang, acar ( vegetable pickles), curry fried chicken, and selections of desserts. The menu would depend on how much budget that the host wants to spend on food. All Malay weddings must be accompanied by hantaran (gifts) at the time the vows are

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exchanged. These gifs are placed on a tray and beautifully decorated, showing of respect. The number of tray is normally of odd number, determined by the bride. The groom has to follow suit with a lesser odd numbered trays. The hantaran trays normally are token of gifs to each other, traditionally consisting of clothing, shoes, watches, a set of jewellery, local fresh potpourri and a few traditional sweet dessert such as halwa maskat, kek lapis, wajik pulut, kuih kacau labu, wajik ubi kayu, halwa lobak merah and dodol.

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The Malay wedding is another testimony community’s collective identity. Marriages are often is celebrated in an elaborate fashion, involving a large number of guests. The feasting is on a huge scale, with at least 1000 or more of guests that will be served with a selection of Malay traditional rice and

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curries. Preparations of for the wedding are usually undertaken by family members and close friends within the community, in spirit of gotong-royong (cooperation).

It is also acceptable to bring a gift or cash for the newlyweds. Typically the cash is placed in an

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envelope and hand it to either parents of the bride or groom upon leaving. The envelope is slipped discretely into their hands when you shake them to congratulate them on their son's or daughter's

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marriage. As they depart, each guest is presented with a token of various gifs from chocolate to hardboiled eggs to ensure fertility for the newlyweds. 6.4 Hari Raya Aidilfitri

Hari Raya literally means ‘celebration day’, and Hari Raya Aidilfitri is the day that marks the end of the

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fasting month of Ramadan. For Muslim community, Hari Raya Aidilfitri is one of the two most important celebrations and another one is Hari Raya Aidiladha. Hari Raya Aidilfitri is one of the biggest holidays in Malaysia, and most of the Muslims and even non-Muslim take this opportunity return to their hometown

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(balik kampung) to enjoy the celebration day together with their family.

Traditional clothes such as baju melayu, songkok and samping for the men, and the baju kurung

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or kebaya for the women will be worn during this festival. Most families will choose cloth for similar color themes to show family bonds and ties. Another important part during this festive period is to prepare traditional Hari Raya Aidilfitri special menus to name a few such as ketupat, lemang, rendang, nasi minyak and many more. Traditional equipment and utensil such as pestle and mortar, wood fire, pots and pans will be used in order to maintain the aroma and unique taste of these special foods. All the dishes are prepared from scratch and the ingredients normally can be outsource from wet market or

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harvested from backyard or in the woods. Family members will contribute their time and energy together to prepared this Hari Raya Aidilfitri menus.

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The first day after tho holy month of Ramadan is a busy one. A visit to the mosque and the recitation of special prayers is a practice that Muslims observe on the morning of Hari Raya Aidilfitri to celebrate the end of the fasting month. Other practices include asking forgiveness from the seniors and visiting relatives and friends. Visitations usually begin with the parents' home as the first destination. It is

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a custom among many Muslims to ask forgiveness from their parents for the wrong doing they have committed in the past year. Although it is not required for Muslims to visit the cemetery during Hari

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Raya Aidilfitri, many do so as a remembrance of those who have passed away. In Malaysia, children are

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given token sums of money or called as duit raya from their parents or elders.

Fig. 10. Ketupat nasi – compressed rice wrapped in coconut leaves An authentic Malay traditional dish made from rice. For the ketupat casing, only young coconut leaves are used. After filling up the ketupat 30

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casing with rice, it will be boiled for 2 to 3 hours. It is usually eaten during festive seasons such as Hari Raya Aidilfitri and Hari Raya Haji and served with beef rendang or chicken floss (serunding).

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7.0 Table Etiquette Traditionally Malay dinner is laid on a pandanus mat, however in the modern day most Malay homes use dining table. Kain seperah (a piece of cloth) will be used and laid on the mat and then food will be presented. Usually, female diners and children will be served on a separate kain seperah than from the

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men. In Malay traditional custom, there are distinct differences in the manner of seating on the mat between men and women. Men should crisscross their feet in front of them- duduk bersila and women

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should fold both their feet on one side - duduk bersimpuh (normally on their right side) (40). All dishes including the rice are served at the same time and not in form of courses. Diners scoop the warm rice onto their plates and then help themselves to the dishes. Dishes with kuah (gravy) will have a spoon to scoop the sauce, soup or gravy but for dry dishes, one’s simply tearing a piece of the food by

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using their fingers. Dessert is the only course that is served on its own towards the end of the meal. Before starting the meal, doa makan (prayer before meals) are recited to demonstrate thankfulness for the food to Allah and it is polite for diners to invite the more senior ones at the table start eating first by saying

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jemput makan (please eat). In an occasion when two diners reach out for the same dish, it is also polite to allow the more senior person to help himself first.

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Traditionally, the Malay eats using their right hand. Left hands should never be used to handle

food at any circumstances. Only the fingers are used and the palm is kept clean. Diners wash the hands prior to eating as maintaining good hygiene is of utmost importance. In Malay social gatherings or restaurants, it is thus common to provide bowls with warm water or the kendi (jug containing cleaning water accompanied with big bowl) for rinsing the hands. While eating; one should only touch the food on one’s plate and not the common dishes. It is considered impolite to overload one’s plate with food at the

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first serving. It is also rude to leave uneaten and even more so to return half-eaten food to the common serving dishes. Even with the modernization, food etiquette for the Malay continues to provide parameters for

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social behavior. For this community especially, meal times are opportunities for socializing, be it as families or as larger social networks. Food etiquette at the dining table thus not only promotes the community’s culture heritage and value, but also strengthens the community’s identity through the

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propagation of accepted behavior (41).

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8.0 Conclusion

Malaysia is multi-cultural country with many religions, ethnicities and languages. The Malay usually refers to the people who speak Malay, originally the native language of the people from Riau, Sumatera, Indonesia and are generally Muslim. This language is currently spoken in Indonesia, Malaysia, Southern Thailand, Southern Philippine and Brunei. Due to historical background, however, it is difficult

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to claim it is truly Malay because the cooking methods as well as the ingredients have been influenced by many cultures. However, the Malay has improvised the recipes to suit the local tastes. The Malay cuisine especially of Indonesia, Malaysia, Singapore and Brunei are varies but still they share some similarities

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with one another. Every cooking technique and ingredient employed in the Malay culinary have a unique aroma, taste and flavor based on settlement area and the assimilation process that originated from the

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influence of colonialism. The availability of local ingredients also made Malay food a huge difference with others races. Sustaining the Malay cuisine is very crucial in order to impart this knowledge to future generations. Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or notfor-profit sectors. Conflicts of interest 32

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All authors have no conflicts of interest to declare.

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[36] Huda. Aqiqah : welcoming celebration for new baby [Internet]. 2016[cited 2017 January 8]. Available from: https://www.thoughtco.com/aqiqah-welcoming-celebration-for-new-baby-2004498 [37] Cukur jambul: a Malay baby’s rite of passage[Internet]. Baby Center 2017[cited 2017 January 8]. Available from: http://www.babycenter.com.my/a1026575/baby-traditions-cukur-jambu [38] Berkhatam Al-Quran Ceremony [Internet]. Melayu Online.com 2017 [cited 2017 January 8]. Available from: http://melayuonline.com/eng/culture/dig/647/berkhatam-al-quran-ceremony

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[39] Malay traditional ceremony [Internet]. Malay Culture and Lifestyle 2012 [cited 2017 January 8]. Available from: http://www.malayculture.com.my/malay-traditional-ceremonies [40] Hussin N. Malay Table Manners[Internet].2014 [cited 2017 January 9]. Available from: http://www.pickles-and-spices.com/malay-table-manners.htm

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[41] Zahara R.Singapore Heritage Cookbooks : Malay Heritage Cooking. Singapore. Marshall Cavendish Cuisine; 2012.

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Figure Legends

Fig. 1. Ayam Percik. Traditional Malay grilled chicken served with percik sauce originated from the East Coast state of Kelantan. Its main ingredients are chicken, shallot, garlic, lemongrass, asam keping, coconut milk, turmeric powder and shrimp paste.

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Fig. 2. Batu giling is used to grinding spices

Fig. 3. Nasi lemak wrapped in banana leaves. The icon dish of Malaysia.

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Fig. 4. Turi leaves cooked in water with carrot and sweet corn, a water based vegetables dish. Chopped onions is sautéed in oil, add some pounded anchovies, add water, bring to a boil, add carrot and sweet corn, let it simmer for a while before adding the green leaves, season to taste. Fig. 5. Galangal or blue ginger rhizome provides unique aroma and flavor to Malay cuisine. It is one of the essentials ingredients in rendang recipe

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Fig. 6. Pasar Siti Khadijah, Kota Bharu, Kelantan. It is local wet market selling items like fresh and dry herbs, spices, vegetables, fish crackers, kitchen utensils and textiles (silk and batik). Most of the traders in this market are Malay women. Fig. 7. Kuih lapis pelangi. Normally it is prepared with 7 layers. It is a fusion between the Malay and Nyonya cuisine and one of favorite kuih among Malaysian.

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Fig. 8. Kuih abuk-abuk sagu. It is a Malay traditional kuih made from pearl sago, gula melaka (palm sugar) and grated young coconut.

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Fig. 9 (1) & Fig. 9 (2). Majlis bersanding. Bride and groom wearing traditional Malay costume for their majlis bersanding Fig.10 (1) & Fig. 10 (2). Ketupat nasi. A Malay traditional dish made from white rice. For ketupat casing it used only young coconut leaves. After filling up the ketupat casing with raw rice it will be boiled for several hours-2 to 4 hours. It is usually eat during festive like Hari Raya Aidilfitri and served with rendang or serunding.

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