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.

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Presentation transcript:

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 Journal of Ethnic Foods Volume 4, Issue 4, Pages 221-231 (December 2017) DOI: 10.1016/j.jef.2017.11.001 Copyright © 2017 Korea Food Research Institute Terms and Conditions

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. Journal of Ethnic Foods 2017 4, 221-231DOI: (10.1016/j.jef.2017.11.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 2 Batu giling is used to grind spices. This is a traditional grinder used by grandmas in the past. Spices ground using this tool produce a different taste and flavor, which cannot be achieved by other methods. Journal of Ethnic Foods 2017 4, 221-231DOI: (10.1016/j.jef.2017.11.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 3 Nasi lemak wrapped in banana leaves. It is the most popular heritage food in Malaysia and a complete meal by itself, consisting of rice, chili sambal, hard-boiled egg, fried anchovies, and sliced cucumbers. Journal of Ethnic Foods 2017 4, 221-231DOI: (10.1016/j.jef.2017.11.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 4 Turi leaves cooked in water with carrot and sweet corn, a water-based vegetable dish. Chopped onions are sautéed in oil; some pounded anchovies and water are added and brought to a boil; carrot and sweet corn are added and simmered for a while before adding the green leaves, season to taste. Journal of Ethnic Foods 2017 4, 221-231DOI: (10.1016/j.jef.2017.11.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 5 Galangal or blue ginger rhizome provides unique aroma and flavor to Malay food. It is one of the essential ingredients in the rendang recipe. It gives additional flavor to various dishes. Journal of Ethnic Foods 2017 4, 221-231DOI: (10.1016/j.jef.2017.11.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

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 to be enterprising. Journal of Ethnic Foods 2017 4, 221-231DOI: (10.1016/j.jef.2017.11.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 7 Kuih lapis pelangi. Normally, it is prepared with seven layers. It is a fusion between the Malay and Nyonya cuisines and one of the favorite kuih of Malaysians. Journal of Ethnic Foods 2017 4, 221-231DOI: (10.1016/j.jef.2017.11.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 8 Kuih abuk-abuk sagu. It is a traditional Malay kuih made from sago pearl, gula melaka (palm sugar), and grated young coconut. Journal of Ethnic Foods 2017 4, 221-231DOI: (10.1016/j.jef.2017.11.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 9 Majlis bersanding. The bride and groom wearing traditional Malay costume for their reception (majlis bersanding). Typically, the reception is held from 11:30 am to 4 pm; guests will be there within the stated time and will be served buffet-style lunch consisting of pilaf rice, beef rendang, acar (vegetable pickles), curry fried chicken, and a selection of desserts. The menu would depend on how much budget that the host wants to spend on food. Journal of Ethnic Foods 2017 4, 221-231DOI: (10.1016/j.jef.2017.11.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

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 casing with rice, it is boiled for 2–3 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). Journal of Ethnic Foods 2017 4, 221-231DOI: (10.1016/j.jef.2017.11.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions