Food Habits of Different Ethnicities

Islam and Food Habits

Introduction to Islam

• Islam means "submission" or "peace"
• Muslim: a person who submits themselves to the will of God
• Believe in one God, Allah, and that the purpose of existence is to worship Allah and serve as stewards of His creation
• Founded by Prophet Muhammad (pbuh) in Mecca in 610 CE

Concepts of Faith (Iman)

• Believe in:
  • God (Allah)
  • Angels
  • Prophets
  • Revelations (holy books)
  • Resurrection and Judgment
  • Predestination (al-qadā wa'l-qadar)

Concepts of Worship

• The Five Pillars of Islam:
  • Shahadah (Testimony): believing in one God, Allah
  • Solat (Prayer): praying five times a day, facing the Kaaba
  • Sawm (Fasting): abstaining from food, drink, and other things from dawn to dusk in Ramadan
  • Zakat (Alms-giving): giving to the needy
  • Hajj (Pilgrimage): making a pilgrimage to Mecca at least once in a lifetime

Islamic Religious Celebrations

• Celebrations are a form of thanking Allah and a way to purify oneself physically and spiritually
• Celebrations include:
  • Ashura (10th day of Muharram)
  • Ramadan (month of fasting)
  • Eid Al-Fitr (Aidil Fitri)
  • Eid Al-Adha (Festival of Sacrifice)
  • Yawm Al-Jumuah (Friday, the day of congregation)

Fasting

• Mandatory fasting during Ramadan
• Fasting is a way to:
  • Earn approval of Allah
  • Clean previous sins
  • Understand the suffering of the poor
  • Train patience and selflessness
• Alternatives to fasting during Ramadan:
  • Fasting on Mondays and Thursdays
  • Fasting on any six days during the month of Shawal
  • Fasting on the 10th day of Muharram
  • Fasting on the 9th day of Dzul Hijjah

Dietary Law and Food Practices

• Eating is a matter of faith
• Islamic dietary law specifies:
  • Halal (lawful) foods
  • Haram (unlawful) foods
• Forbidden food and ingredients:
  • Animals living in both water and land
  • Any human substance or part
  • Pork and porcine substances
  • Carnivorous animals and birds of prey
  • Blood and solidified blood
  • Meat not slaughtered in the prescribed Islamic way
  • Non-halal food additives
  • Any food or drink with alcohol or intoxicants

Etiquette of Eating and Drinking

• The Prophet's teachings on eating habits:
  • Praise and thank Allah for food and drink
  • Wash hands before and after eating
  • Eat with the right hand
  • Eat until satisfied, but not excessively
  • Remember the hungry when eating
  • Divide the stomach into three parts: one for food, one for fluid, and one for respiration

Islam and Food Habits

Introduction to Islam

• Islam means "submission" or "peace"
• Muslim: a person who submits themselves to the will of God
• Believe in one God, Allah, and that the purpose of existence is to worship Allah and serve as stewards of His creation
• Founded by Prophet Muhammad (pbuh) in Mecca in 610 CE

Concepts of Faith (Iman)

• Believe in:
  • God (Allah)
  • Angels
  • Prophets
  • Revelations (holy books)
  • Resurrection and Judgment
  • Predestination (al-qadā wa'l-qadar)

Concepts of Worship

• The Five Pillars of Islam:
  • Shahadah (Testimony): believing in one God, Allah
  • Solat (Prayer): praying five times a day, facing the Kaaba
  • Sawm (Fasting): abstaining from food, drink, and other things from dawn to dusk in Ramadan
  • Zakat (Alms-giving): giving to the needy
  • Hajj (Pilgrimage): making a pilgrimage to Mecca at least once in a lifetime

Islamic Religious Celebrations

• Celebrations are a form of thanking Allah and a way to purify oneself physically and spiritually
• Celebrations include:
  • Ashura (10th day of Muharram)
  • Ramadan (month of fasting)
  • Eid Al-Fitr (Aidil Fitri)
  • Eid Al-Adha (Festival of Sacrifice)
  • Yawm Al-Jumuah (Friday, the day of congregation)

Fasting

• Mandatory fasting during Ramadan
• Fasting is a way to:
  • Earn approval of Allah
  • Clean previous sins
  • Understand the suffering of the poor
  • Train patience and selflessness
• Alternatives to fasting during Ramadan:
  • Fasting on Mondays and Thursdays
  • Fasting on any six days during the month of Shawal
  • Fasting on the 10th day of Muharram
  • Fasting on the 9th day of Dzul Hijjah

Dietary Law and Food Practices

• Eating is a matter of faith
• Islamic dietary law specifies:
  • Halal (lawful) foods
  • Haram (unlawful) foods
• Forbidden food and ingredients:
  • Animals living in both water and land
  • Any human substance or part
  • Pork and porcine substances
  • Carnivorous animals and birds of prey
  • Blood and solidified blood
  • Meat not slaughtered in the prescribed Islamic way
  • Non-halal food additives
  • Any food or drink with alcohol or intoxicants

Etiquette of Eating and Drinking

• The Prophet's teachings on eating habits:
  • Praise and thank Allah for food and drink
  • Wash hands before and after eating
  • Eat with the right hand
  • Eat until satisfied, but not excessively
  • Remember the hungry when eating
  • Divide the stomach into three parts: one for food, one for fluid, and one for respiration

Traditional Food and Cuisine of the Malay

• The Malay are an Austronesian ethnic group that inhabit the Malay Peninsula, eastern Sumatra, and coastal Borneo.
• The culture of the Malay is more overtly Islamic, although they have absorbed numerous other cultures and still retain some Hindu rituals and beliefs in spirits.

Pulut Kuning (Yellow Glutinous Rice)

• A traditional dish that predated Islam and is associated with ritual, traditions, and customs.
• It is commonly served during special occasions such as:
  • Kenduri kesyukuran (thanksgiving)
  • Engagement, marriage, and circumcision ceremonies
  • As a token of appreciation for guests
  • As an offering to bomoh (shamans)

Malay Village House

• Typically built on stilts with a flight of stairs
• Features a big earthenware jar called tempayan that holds water for cleaning one's feet before entering the house
• The traditional kitchen is an essential part of the house

Traditional Cooking Methods

• Cooking methods are slow and laidback, similar to life in Malay villages
• Most authentic delicacies are cooked on low heat for a long time
• Various cooking methods include:
  • Dry cooking methods: tumis (saute), salai (smoked), sangai (frying without oil), and layur (warm over low heat to dry)
  • Moist-heat cooking methods: jerang (boiling), celur (blanching), reneh (simmering), tanak (cooking in a pot), and rendang (stewed over a long period)

Traditional Cooking Equipment and Utensils

• Coconut scraper: kukur nyior or pemarut (penyagat) kelapa
• Grinders for preparing spices and paste: lesung batu (pestle and mortar), batu giling (stone roller), and batu pengisar (mill)

Traditional Food

• Prepared using only local ingredients
• Spices and herbs are grounded manually
• Food is preserved by fermenting, drying, salting, smoking, and pickling
• Sometimes food is packed or served in leaves (banana or yam leaves)
• Meals are cooked over traditional stoves using firewood

Regional Cuisines

• Northern states: influenced by Indian and Thai cuisine, with dishes like kari ikan and ikan singee
• East coast: influenced by Thai cuisine, with dishes like gulai tempoyak ikan
• Central region: rich gravy dishes like gulai tempoyak
• West coast: influenced by Indonesian cuisine, with dishes like rendang lemak cili api and tempeh in lontong

Traditional Dishes

• Nasi dagang, nasi belauk, nasi kerabu, percik, and laksam from Kelantan
• Nasi dagang and keropok lekor from Terengganu
• Ikan patin dishes from Pahang
• Laksa Johor, lontong, telor pindang, and otak-otak from Johor
• Masak lemak cili api from Negeri Sembilan

Food Habit

• Staple meal: rice and accompanied dishes (meat, chicken, fish, shellfish, and vegetables) with condiments (sambal belacan, budu)
• Main characteristic: use of coconut milk (nasi lemak, nasi dagang, lemang, ketupat, curry, rendang, gulai)
• Dried and fresh ingredients are commonly used for spice paste
• Flavor profiles feature aromatic herbs and spices like kunyit, halba, serai, lengkuas, pandan, and buah pala

Dining Etiquettes

• Traditionally, meals are laid down on the floor, and diners are seated facing a square piece of clothes (saprah)
• Meals are served at once, not in courses
• Diners are expected to wash their hands before and after a meal
• The way men and women sit are different, with men crisscrossing their feet and women folding their feet to one side
• Just before a meal, diners usually say a short prayer (doa)
• Main dish: rice, served with several side dishes
• Hands are used to eat, with the right hand used to handle serving spoons

Religious Festivals

• Aidil Fitri (Hari Raya Puasa): marks the end of Ramadan, with activities like waking up before dawn, praying, taking a shower, and eating breakfast
• Aidil Adha (Hari Raya Korban or Haji): marks the end of the haj pilgrimage, with activities like gathering in mosques for prayer, eating breakfast, and carrying out the korban (a sunnah muakkad)

Traditional Foods Served During Festivals

• Hari Raya (Aidil Fitri and Aidil Adha) are the grand festivals for the Malay
• Traditional foods served during festivals include:
  • Rice or glutinous rice dishes like nasi impit, lontong, ketupat, and lemang
  • Beef and chicken to accompany the rice dishes
  • Rendang and satay
  • Popular traditional fare like dodol, tapai, bahulu, and wajik

Food Habits of Indians in Malaysia

• Malaysia's population consists of Bumiputera (61.8%), Chinese (21.4%), Indians (6.4%), Others (0.9%), and Non-Malaysian Residents (9.6%) as of 2016.

Influence of Religion on Food Habits

• Hinduism:
  • Traditional vegetarianism is widespread in India due to respect for all living creatures.
  • Milk and milk products are considered holy foods.
  • Proteins are consumed through beans and lentils.
  • Generous use of spices.
  • Some avoid garlic and onions.
• Islam:
  • Meat-based dishes are common.
  • Grilling meat is a common cooking method.
  • Nuts and dates are used in dessert preparation.
  • Halal food is emphasized.
  • Common dishes include capati/roti, rogan josh, briyani, kebab, and tandoori.
• Christianity:
  • Influenced the cuisine of Kerala, Calcutta, and Goa.
  • Introduced baking as a cooking method.
  • European traditions, such as baking rum cake on Christmas, have been incorporated.
• Jainism:
  • Concept of Ahimsa (non-violence) influences food choices.
  • Diet consists of wheat, rice, lentils/pulses, and oil seeds.
  • Eating is restricted to between sunrise and sunset.
  • Root vegetables and liquor are avoided.

Indian Food Culture

• Food culture differs based on region, caste, and language.
• Characteristic features:
  • Rice and wheat-based.
  • Rich use of spices.
  • Use of coconut milk and dairy products.
  • Use of lentils and beans.
  • Influenced by Hindu and Jain beliefs.
• Regional differences:
  • North Indian cuisine: popular in Malaysia.
  • South Indian cuisine: popular in Malaysia.
  • North Indian dishes: chapati, paratha, rice, dhal, fried vegetables, and curries.
  • South Indian dishes: idli, dosa/thosai, rice, dhal, sambhar, rasam, and vegetables.

Caste and Language

• Caste system influences food selection, with different castes practicing different food intake.
• Language influences food culture, with different regions having distinct food practices.

Influence of Ayurveda

• Ayurveda categorizes food into 3 categories: Satvic, Rajasic, and Tamasic.
• Ayurveda perceives food in 6 tastes: sweet, salty, sour, bitter, pungent, and astringent.
• Each taste has a balancing ability: complete nutrition, balance appetite, and digestion, and minimize cravings.

Eating Habits and Table Mannerism

• Eating with hands is a traditional practice in India.
• Eating with the right hand is considered important, as it allows the person to know the exact temperature of the food.
• Left hand is allowed to be used when using a serving spoon.
• Eating on a banana leaf is a common practice, especially during festivals.
• Banana leaves are used for hygiene purposes, as they contain antimicrobial properties and are biodegradable.

Food Avoidance

• Food avoidance depends on religion.
• Hindus avoid beef, Muslims avoid non-halal food, Christians' restrictions vary depending on denomination, and Jains avoid root vegetables, meat, and poultry.

Traditional Festivals and Food Practices

• Deepavali (Festival of Light):
  • Traditional vegetarian food is served.
  • Snacks and sweets are an important part of Deepavali food traditions.
  • Ladoo is a special significance, as it is considered auspicious to offer it to Lord Ganesha.
• Vaisakhi:
  • Celebrated by Sikhs, Buddhists, and Hindus for different reasons.
  • A communal vegetarian meal is served at the gurudwara.
  • Common dishes include sarsoon ka saag, makki di roti, pindi chana, wheat flour laddus, and dry fruit kheer.
• Navarathri:
  • Vegetarian food is served for 9 days.
  • Similar to the Festival of the Nine Emperor Gods, which falls on the 9th day of the 9th moon in the Chinese lunar calendar.
• Thaiponggol (Pongal):
  • A thanksgiving celebration at the end of the harvest festival.
  • Pongal (sweet rice) is served.

Nutritional Significance

• Indians have the highest prevalence of diabetes and coronary heart disease (CHD) in Malaysia.
• Indians are 4 times more likely to have diabetes and CHD.
• Indian males with the highest prevalence of diabetes have the lowest life expectancy.
• The mean intake of iron among Malaysian adults is about 10.7mg, with Orang Asli having the least iron intake (5.5mg) followed by Indians.
• Indians show the lowest intake of vitamin C (45mg) among ethnic groups.

Food Habits of Indians in Malaysia

• Malaysia's population consists of Bumiputera (61.8%), Chinese (21.4%), Indians (6.4%), Others (0.9%), and Non-Malaysian Residents (9.6%) as of 2016.

Influence of Religion on Food Habits

• Hinduism:
  • Traditional vegetarianism is widespread in India due to respect for all living creatures.
  • Milk and milk products are considered holy foods.
  • Proteins are consumed through beans and lentils.
  • Generous use of spices.
  • Some avoid garlic and onions.
• Islam:
  • Meat-based dishes are common.
  • Grilling meat is a common cooking method.
  • Nuts and dates are used in dessert preparation.
  • Halal food is emphasized.
  • Common dishes include capati/roti, rogan josh, briyani, kebab, and tandoori.
• Christianity:
  • Influenced the cuisine of Kerala, Calcutta, and Goa.
  • Introduced baking as a cooking method.
  • European traditions, such as baking rum cake on Christmas, have been incorporated.
• Jainism:
  • Concept of Ahimsa (non-violence) influences food choices.
  • Diet consists of wheat, rice, lentils/pulses, and oil seeds.
  • Eating is restricted to between sunrise and sunset.
  • Root vegetables and liquor are avoided.

Indian Food Culture

• Food culture differs based on region, caste, and language.
• Characteristic features:
  • Rice and wheat-based.
  • Rich use of spices.
  • Use of coconut milk and dairy products.
  • Use of lentils and beans.
  • Influenced by Hindu and Jain beliefs.
• Regional differences:
  • North Indian cuisine: popular in Malaysia.
  • South Indian cuisine: popular in Malaysia.
  • North Indian dishes: chapati, paratha, rice, dhal, fried vegetables, and curries.
  • South Indian dishes: idli, dosa/thosai, rice, dhal, sambhar, rasam, and vegetables.

Caste and Language

• Caste system influences food selection, with different castes practicing different food intake.
• Language influences food culture, with different regions having distinct food practices.

Influence of Ayurveda

• Ayurveda categorizes food into 3 categories: Satvic, Rajasic, and Tamasic.
• Ayurveda perceives food in 6 tastes: sweet, salty, sour, bitter, pungent, and astringent.
• Each taste has a balancing ability: complete nutrition, balance appetite, and digestion, and minimize cravings.

Eating Habits and Table Mannerism

• Eating with hands is a traditional practice in India.
• Eating with the right hand is considered important, as it allows the person to know the exact temperature of the food.
• Left hand is allowed to be used when using a serving spoon.
• Eating on a banana leaf is a common practice, especially during festivals.
• Banana leaves are used for hygiene purposes, as they contain antimicrobial properties and are biodegradable.

Food Avoidance

• Food avoidance depends on religion.
• Hindus avoid beef, Muslims avoid non-halal food, Christians' restrictions vary depending on denomination, and Jains avoid root vegetables, meat, and poultry.

Traditional Festivals and Food Practices

• Deepavali (Festival of Light):
  • Traditional vegetarian food is served.
  • Snacks and sweets are an important part of Deepavali food traditions.
  • Ladoo is a special significance, as it is considered auspicious to offer it to Lord Ganesha.
• Vaisakhi:
  • Celebrated by Sikhs, Buddhists, and Hindus for different reasons.
  • A communal vegetarian meal is served at the gurudwara.
  • Common dishes include sarsoon ka saag, makki di roti, pindi chana, wheat flour laddus, and dry fruit kheer.
• Navarathri:
  • Vegetarian food is served for 9 days.
  • Similar to the Festival of the Nine Emperor Gods, which falls on the 9th day of the 9th moon in the Chinese lunar calendar.
• Thaiponggol (Pongal):
  • A thanksgiving celebration at the end of the harvest festival.
  • Pongal (sweet rice) is served.

Nutritional Significance

• Indians have the highest prevalence of diabetes and coronary heart disease (CHD) in Malaysia.
• Indians are 4 times more likely to have diabetes and CHD.
• Indian males with the highest prevalence of diabetes have the lowest life expectancy.
• The mean intake of iron among Malaysian adults is about 10.7mg, with Orang Asli having the least iron intake (5.5mg) followed by Indians.
• Indians show the lowest intake of vitamin C (45mg) among ethnic groups.

Food Habits of the Chinese

Philosophical Influences on Chinese Cuisine and Dietary Habits

• Confucianism: emphasizes the importance of eating, social sharing of food, presentation, and blending of tastes and textures.
• Taoism: focuses on health, longevity, and immortality, influencing the development of hygienic aspects of food and cooking.
• Buddhism: emphasizes moderation, no extreme starvation or hunger, and no attachment to vegetarianism.

Characteristics of Chinese Food

• Appealing color, aroma, and taste
• Balanced yin-yang principle
• Versatile cooking methods
• Nutritional and medicinal function

The 5 Flavors

• Salty: coastal areas and northern China, e.g. Beijing cuisine, emphasis on preservation and rich flavor.
• Sweet: eastern regions, e.g. Cantonese cuisine, emphasis on freshness and natural flavor.
• Sour: southwestern regions, e.g. Miao ethnic people's cuisine, emphasis on pickling and preservation.
• Bitter: used in Chinese medicinal food, clears "heat" and strengthens the stomach.
• Spicy: central China, e.g. Sichuan cuisine, emphasis on bold flavors and numbing spiciness.

Food Preparation and Eating

• 25+ Chinese cooking methods, including stir-fry, deep-fry, steam, roast, braise, and stew.
• Communal service, with each individual diner given their own bowl of rice and shared dishes.
• Chopsticks are used, reflecting gentleness and benevolence.

Chinese Banquet

• A special occasion meal, usually with 10-12 dishes, in a noisy and upbeat atmosphere.
• Emphasis on toasts, with the host welcoming guests and encouraging socialization.
• Two main types of alcohol consumed: Baijiu (strong spirits) and Pijiu (beer).

Dining Etiquette and Table Manners

• Guest of honor or most senior member is seated first, and others wait until they are seated.
• Never begin to eat or drink before the host does.
• Refill your neighbor's glass, and they will refill yours.
• Receive drinks with two hands.

Symbolic Food in Chinese Cuisine

• Fish: symbolizes surplus and prosperity.
• Niángāo (Glutinous Rice Cake): symbolizes progress and prosperity.
• Tāngyuán (Sweet Rice Balls): symbolizes reunion and togetherness.
• Good Fortune Fruit (e.g. tangerines, oranges, and pomeloes): symbolizes good luck and fortune.
• Yusheng (Prosperity Toss): symbolizes abundance, prosperity, and vigor.### Chinese New Year Traditions
• Tossing during Chinese New Year is practiced in Malaysia and Singapore to wish for abundant luck and happiness.

Changes in Chinese Food Habits

• There is a shift towards imbalance in Chinese food consumption, with overindulgence in certain foods and drinks.
• Globalization has led to the abandonment of traditional food practices, such as tea drinking, in favor of Western-style soft drinks.
• Home cooking is being replaced by eating out, resulting in the loss of traditional cuisine.
• There is a narrowing of staple foods, with a decline in the variety of traditional dishes.
• New foods are being introduced, but this has also led to the abandonment of traditional practices.

Peranakan Ancestry

• Peranakan Chinese, also known as Straits-born Chinese, Kiau-Seng, or Baba Nyonya, are descendants of Chinese immigrants who came to the Malay archipelago.
• The majority are of Hokkien ancestry, with some of Teochew, Hakka, and Cantonese descent.
• They retained their ethnic and religious origins but assimilated the language and culture of the Malays.

Peranakan Culture

• Language: Baba Malay (Bahasa Melayu Baba), a creole language that contains many Hokkien words, such as "lu" and "gua".
• Religion: Most Peranakans subscribe to Chinese beliefs systems, such as Taoism, Confucianism, and Chinese Buddhism. In Indonesia, many have embraced Christianity and some are Muslim.
• Clothing: Nyonya's clothing includes the Kebaya Nyonya, Baju Panjang, and Kebaya Encim, worn with Batik Sarong and Kasot Manek. Baba's clothing includes the Baju Lokchuan.

Malacca Portuguese Ancestry

• Malacca Portuguese, also known as Portuguese-Eurasians or Kristang, are descendants of Portuguese men and local native women in Malacca.
• The community has strong Portuguese, Dutch, British, Chinese, and Indian heritage due to intermarriages.
• Low intermarriages with Malays occurred due to endogamous religious laws.

Malacca Portuguese Culture

• Language: Some descendants speak a creole based on Portuguese, known as Kristang or Malacca-Malay Portuguese.
• Religion: The Malacca Portuguese community practices Roman Catholicism and celebrates Christmas, Easter, and other major Saints' days.
• Fishing: Fishing is an important part of the Malacca Portuguese culture, with many men supplementing their income or engaging in it as a hobby.
• Music and dance: The community is known for its Branyo music and dance, which originated from the southern Portuguese folk dance Corridinho.

Festivals

• Festivals are events that celebrate a characteristic aspect of a community, religion, or tradition.
• Peranakan festivals include:
  • Baba weddings, which traditionally last for 12 days and feature a combination of Chinese and Malay elements.
  • The celebration of birth, which involves a full lunar month muar-guay ceremony and the distribution of food to relatives and close friends.
  • Religion-based festivals, such as Chinese New Year, Moon Cake Festival, Dumpling Festival, and Hungry Ghost Festival, as well as Christian and Islamic festivals.
• Kristang festivals include:
  • Traditional Christian festivals, such as Lent, Easter Sunday, and Christmas.
  • Other festivals, such as Intrudu, a Christmas celebration, and St. Peter's Day.

Food and Nutrition

• Typical Peranakan dishes include:
  • Enche Kabin, a deep-fried chicken dish.
  • Chicken Kapitan, a curry dish made with tamarind juice, candlenut, and other ingredients.
  • Asam Laksa, a thick rice noodle dish served in a tangy fish soup.
  • Laksa Lemak, a Chinese-Malay or Nyonya-style laksa made with coconut milk.
  • Ayam Pongteh, a chicken dish cooked with preserved soy beans, dark soy sauce, and sugar.
  • Mee Siam, a noodle dish influenced by Thai cuisine.
• Typical Kristang dishes include:
  • Curry Debal, a spicy curry dish.
  • Beef Smore, a beef dish.
  • Sugee Cake, a traditional Portuguese-influenced cake.
  • Other dishes inspired by Portuguese, Sri Lankan, Goan, Macanese, and Filipino cuisine.
• When evaluating the healthiness of a dish, consider factors such as fat content, carbohydrate content, protein content, sugar content, and salt content.

Peranakan Ancestry

• Peranakan Chinese, also known as Straits-born Chinese, Kiau-Seng, or Baba Nyonya, are descendants of Chinese immigrants who came to the Malay archipelago.
• The majority are of Hokkien ancestry, with some of Teochew, Hakka, and Cantonese descent.
• They retained their ethnic and religious origins but assimilated the language and culture of the Malays.

Peranakan Culture

• Language: Baba Malay (Bahasa Melayu Baba), a creole language that contains many Hokkien words, such as "lu" and "gua".
• Religion: Most Peranakans subscribe to Chinese beliefs systems, such as Taoism, Confucianism, and Chinese Buddhism. In Indonesia, many have embraced Christianity and some are Muslim.
• Clothing: Nyonya's clothing includes the Kebaya Nyonya, Baju Panjang, and Kebaya Encim, worn with Batik Sarong and Kasot Manek. Baba's clothing includes the Baju Lokchuan.

Malacca Portuguese Ancestry

• Malacca Portuguese, also known as Portuguese-Eurasians or Kristang, are descendants of Portuguese men and local native women in Malacca.
• The community has strong Portuguese, Dutch, British, Chinese, and Indian heritage due to intermarriages.
• Low intermarriages with Malays occurred due to endogamous religious laws.

Malacca Portuguese Culture

• Language: Some descendants speak a creole based on Portuguese, known as Kristang or Malacca-Malay Portuguese.
• Religion: The Malacca Portuguese community practices Roman Catholicism and celebrates Christmas, Easter, and other major Saints' days.
• Fishing: Fishing is an important part of the Malacca Portuguese culture, with many men supplementing their income or engaging in it as a hobby.
• Music and dance: The community is known for its Branyo music and dance, which originated from the southern Portuguese folk dance Corridinho.

Festivals

• Festivals are events that celebrate a characteristic aspect of a community, religion, or tradition.
• Peranakan festivals include:
  • Baba weddings, which traditionally last for 12 days and feature a combination of Chinese and Malay elements.
  • The celebration of birth, which involves a full lunar month muar-guay ceremony and the distribution of food to relatives and close friends.
  • Religion-based festivals, such as Chinese New Year, Moon Cake Festival, Dumpling Festival, and Hungry Ghost Festival, as well as Christian and Islamic festivals.
• Kristang festivals include:
  • Traditional Christian festivals, such as Lent, Easter Sunday, and Christmas.
  • Other festivals, such as Intrudu, a Christmas celebration, and St. Peter's Day.

Food and Nutrition

• Typical Peranakan dishes include:
  • Enche Kabin, a deep-fried chicken dish.
  • Chicken Kapitan, a curry dish made with tamarind juice, candlenut, and other ingredients.
  • Asam Laksa, a thick rice noodle dish served in a tangy fish soup.
  • Laksa Lemak, a Chinese-Malay or Nyonya-style laksa made with coconut milk.
  • Ayam Pongteh, a chicken dish cooked with preserved soy beans, dark soy sauce, and sugar.
  • Mee Siam, a noodle dish influenced by Thai cuisine.
• Typical Kristang dishes include:
  • Curry Debal, a spicy curry dish.
  • Beef Smore, a beef dish.
  • Sugee Cake, a traditional Portuguese-influenced cake.
  • Other dishes inspired by Portuguese, Sri Lankan, Goan, Macanese, and Filipino cuisine.
• When evaluating the healthiness of a dish, consider factors such as fat content, carbohydrate content, protein content, sugar content, and salt content.

Peranakan Ancestry

• Peranakan Chinese, also known as Straits-born Chinese, Kiau-Seng, or Baba Nyonya, are descendants of Chinese immigrants who came to the Malay archipelago.
• The majority are of Hokkien ancestry, with some of Teochew, Hakka, and Cantonese descent.
• They retained their ethnic and religious origins but assimilated the language and culture of the Malays.

Peranakan Culture

• Language: Baba Malay (Bahasa Melayu Baba), a creole language that contains many Hokkien words, such as "lu" and "gua".
• Religion: Most Peranakans subscribe to Chinese beliefs systems, such as Taoism, Confucianism, and Chinese Buddhism. In Indonesia, many have embraced Christianity and some are Muslim.
• Clothing: Nyonya's clothing includes the Kebaya Nyonya, Baju Panjang, and Kebaya Encim, worn with Batik Sarong and Kasot Manek. Baba's clothing includes the Baju Lokchuan.

Malacca Portuguese Ancestry

• Malacca Portuguese, also known as Portuguese-Eurasians or Kristang, are descendants of Portuguese men and local native women in Malacca.
• The community has strong Portuguese, Dutch, British, Chinese, and Indian heritage due to intermarriages.
• Low intermarriages with Malays occurred due to endogamous religious laws.

Malacca Portuguese Culture

• Language: Some descendants speak a creole based on Portuguese, known as Kristang or Malacca-Malay Portuguese.
• Religion: The Malacca Portuguese community practices Roman Catholicism and celebrates Christmas, Easter, and other major Saints' days.
• Fishing: Fishing is an important part of the Malacca Portuguese culture, with many men supplementing their income or engaging in it as a hobby.
• Music and dance: The community is known for its Branyo music and dance, which originated from the southern Portuguese folk dance Corridinho.

Festivals

• Festivals are events that celebrate a characteristic aspect of a community, religion, or tradition.
• Peranakan festivals include:
  • Baba weddings, which traditionally last for 12 days and feature a combination of Chinese and Malay elements.
  • The celebration of birth, which involves a full lunar month muar-guay ceremony and the distribution of food to relatives and close friends.
  • Religion-based festivals, such as Chinese New Year, Moon Cake Festival, Dumpling Festival, and Hungry Ghost Festival, as well as Christian and Islamic festivals.
• Kristang festivals include:
  • Traditional Christian festivals, such as Lent, Easter Sunday, and Christmas.
  • Other festivals, such as Intrudu, a Christmas celebration, and St. Peter's Day.

Food and Nutrition

• Typical Peranakan dishes include:
  • Enche Kabin, a deep-fried chicken dish.
  • Chicken Kapitan, a curry dish made with tamarind juice, candlenut, and other ingredients.
  • Asam Laksa, a thick rice noodle dish served in a tangy fish soup.
  • Laksa Lemak, a Chinese-Malay or Nyonya-style laksa made with coconut milk.
  • Ayam Pongteh, a chicken dish cooked with preserved soy beans, dark soy sauce, and sugar.
  • Mee Siam, a noodle dish influenced by Thai cuisine.
• Typical Kristang dishes include:
  • Curry Debal, a spicy curry dish.
  • Beef Smore, a beef dish.
  • Sugee Cake, a traditional Portuguese-influenced cake.
  • Other dishes inspired by Portuguese, Sri Lankan, Goan, Macanese, and Filipino cuisine.
• When evaluating the healthiness of a dish, consider factors such as fat content, carbohydrate content, protein content, sugar content, and salt content.

Food Culture in East Malaysia

Ethnicities in Sabah and Sarawak

• Sabah: Bajau, Kadazandusun, Murut, Suluk, Kedayan, Bajau Laut, Inokang, Kimaragang, Lotud, Kagayan, Minokok, etc.
• Sarawak: Bidayuh, Melanau, Kayan, Kenyah, Penan, Kelabit, Murut, Kadazandusun, Punan, Ukit, Kedayan, Iban, etc.

Kadazandusun

• Largest ethnic category in Sabah
• Predominantly wet rice and hill rice cultivators
• Beliefs:
  • Everything has life (rocks, trees, rivers)
  • Rice embodies Bambaazon, which must be protected from harm
  • Homecoming of Babaazon is part of the Harvest Festival
  • Almighty God or Creator sacrificed his daughter, Huminodun, for food

Murut

• One of the largest indigenous groups
• "Murut" means "hill people"
• Shifting cultivators and hunters with some riverine fishing
• Speak 15 languages and 21 dialects
• Customs and beliefs:
  • Collecting heads of enemies served a precise function in Murut society
  • A man can only get married after presenting at least one head to the family of the desired girl
  • Head: spiritual belief

Bajau

• "Sea gypsies" - nomadic seafaring people
• Second-largest indigenous people in Sabah
• Worship the God of the sea, Omboh Dilaut
• Customs and beliefs:
  • Collecting heads of enemies served a precise function in Bajau society
  • A man can only get married after presenting at least one head to the family of the desired girl
  • Head: spiritual belief

Penans

• Few remaining nomadic peoples of the rain forest
• Survive by hunting
• Enjoy an egalitarian society

Kelabit

• Tight-knit community
• Practise agriculture methods used for generations
• Famous for their rice-farming

Kenyah

• Typical Kenyah village consists of one longhouse
• Inhabitants are farmers, planting rice in burnt jungle clearings
• Work in timber camps due to rapid economic development

Staple Foods

• Rice is the staple food for the majority of people in Sabah and Sarawak
• Tapioca tuber is important for the Bajau people of Sabah
• Sago starch is the staple food for the Melanau and Penan peoples of Sarawak

Traditional Liquor

• Plays an important cultural role for non-Muslim peoples of East Malaysia
• Examples: tuak and lihing

Food in Sabah

• Seafood is famous for its freshness, quality, and good value for money
• Unique dishes:
  • Amplang (cracker made from Spanish mackerel, tapioca starch, and other seasonings)
  • Nasi kombos (rice dish from the Lotud community)
  • Nonsoom bambangan (pickle made from half-ripe bambangan fruit)
  • Hinava (traditional Kadazandusun dish of raw fish cured in lime juice)
  • Tuaran mee (wok-fried fresh handmade noodles)

Lihing

• Rice wine made exclusively from glutinous rice and natural yeast (sasad)
• Bittersweet in taste profile
• Commonly brewed at home
• Used to make chicken soup, marinades, or stir-fried dishes

Gawai Dayak Festival

• Annual festival celebrated by the Dayak
• Recognized since 1957
• Preparation:
  • General tidying up
  • Grave visiting
  • Paddy drying and milling
  • Collecting and preparing food
  • Final house decoration
• Food and drinks:
  • Traditional liquor (tuak)
  • Tuak is brewed at least one month before the festival
  • Traditional cake delicacies will be prepared with rice flour as the base

Iban Cuisine

• Foods are less spicy, with subtle flavors
• Pepper is the most important spice
• Examples:
  • Pansoh Manok (ayam pansoh - chicken and lemongrass cooked in a bamboo log over an open fire)
  • Belacan bihun (rice vermicelli dressed with gravy made from ground chillies, belacan, tamarind, and dried shrimp)

Other Dishes

• Laksa Sarawak/Kuching Laksa (noodles served in an aromatic spiced coconut milk soup)
• Kolo mee/mee kolok (springy egg noodles tossed in a sweet and savory shallot, lard, and vinegar dressing)
• Umai (traditional Melanau food, accompanied by a bowl of baked or toasted sago pearls)
• White Lady (chilled drink made with milk, mango juice, longan, and pineapple)

Health Culture

• Interrelationship between health and disease in a community should be studied besides direct indicators of health
• Various aspects of health culture should be examined

Food Habits in East Malaysia

• Food habits in East Malaysia are influenced by the diverse ethnicities in Sabah and Sarawak, including Bajau, Kadazandusun, Murut, Suluk, Kedayan, Bajau Laut, Inokang, Kimaragang, Lotud, Kagayan, Minokok, Bidayuh, Melanau, Kayan, Kenyah, Penan, Kelabit, Murut, Kadazandusun, Punan, Ukit, Kedayan, and Iban.

Kadazandusun

• Kadazandusun is the largest ethnic category in Sabah, with a population of predominantly wet rice and hill rice cultivators.
• They believe in the concept of "Bambaazon" - the spirit that embodies rice, and that rice must be protected from harm.
• The homecoming of Bambaazon is an integral part of the Harvest Festival.
• The Kadazandusun people believe in the Almighty God or Creator, who sacrificed his only beloved daughter, Huminodun, so that his people would have food.
• They have a tradition of "Bobohizan", which involves searching and salvaging the lost Bambaazon who are hurt or separated from the main mystical body.

Harvest Festival (Pesta Ka'amatan)

• The Harvest Festival marks the end of the planting cycle and is closely associated with religion, culture, and social order.
• During the festival, people gather in villages to thank God and the spirits for a good harvest and pray for blessings for an even better harvest the following year.
• The festival includes traditional sports such as buffalo racing, arm wrestling, knuckle and finger wrestling, and blowpipe shooting.
• Other activities include a best tapai (Rice wine) competition, gong beating competition, traditional dance competition, singing contest, and "Unduk Ngadau" or Ka'amatan Queen Selection.

Murut

• Murut is one of the largest indigenous groups in Sabah.
• The Murut people are shifting cultivators and hunters with some riverine fishing, and they speak 15 languages and 21 dialects.
• They have a tradition of headhunting, where a man must present at least one head that he has hunted to the family of the desired girl to be married.

Bajau

• Bajau people are also known as "sea gypsies" and are nomadic seafarers.
• They are the second-largest indigenous people in Sabah and worship the God of the sea, Omboh Dilaut.
• They come ashore only to bury the deceased.

Penan

• Penan people are one of the few remaining nomadic peoples of the rainforest.
• They survive by hunting and gathering, and enjoy an egalitarian society.

Other Ethnic Groups

• Melanau people traditionally lived in tall houses and are fishermen.
• Kelabit people form a tight-knit community and practice agriculture methods used for generations.
• Kenyah people live in longhouses and are farmers, planting rice in burnt jungle clearings.

Food in East Malaysia

• Rice is the staple food for the majority of the people in Sabah and Sarawak.
• Tapioca tuber is also an important food source for the Bajau people of Sabah, while the Dayak people of Sarawak use both the tuber and leaves of the tapioca plant in their cooking.
• Sago starch is derived from the pith extracted from the sago palm and is the staple food for the Melanau and Penan people of Sarawak.
• Traditional liquor, such as tuak and lihing, plays an important cultural role for the non-Muslim peoples of East Malaysia.

Traditional Dishes

• Amplang is a type of cracker made from Spanish mackerel, tapioca starch, and other seasonings.
• Nasi kombos is a rice dish from the Lotud community, made with glutinous rice, young coconut water, and the grated tender flesh of a young coconut.
• Nonsoom bambangan is a pickle made from half-ripe bambangan fruit mixed with grated dried bambangan seed and salt.
• Hinava is a traditional Kadazandusun dish of raw fish cured in lime juice.
• Tuaran mee is a dish of wok-fried fresh handmade noodles.
• Lihing is a rice wine made exclusively from glutinous rice and natural yeast called sasad.
• Ambuyat is a traditional dish commonly eaten during special events as a substitute for rice.
• Gawai Dayak is an annual festival celebrated by the Dayak people, which is both a religious and social occasion.

Gawai Dayak

• The festival is recognized since 1957 and preparations begin early.
• Food and drinks are an important part of the festival, including traditional liquor, rice wine, and tuak.
• Traditional cake delicacies are prepared with rice flour as the base, such as sarang semut, cuwan, kui sepit, and penganan iri.
• Iban people would slaughter locally reared pigs for barbecuing, and the head and stomach of a pig are usually put aside and prepared separately.

Other Traditional Dishes

• Pansoh manok is a dish of chicken and lemongrass cooked in a bamboo log over an open fire.
• Belacan bihun is a rice vermicelli dressed with gravy made from ground chillies, belacan, tamarind, and dried shrimp.
• Laksa Sarawak is a dish of noodles served in an aromatic spiced coconut milk soup, topped with shredded chicken, shredded omelette, bean sprouts, and prawns.
• Kolo mee is a dish of springy egg noodles tossed in a sweet and savory shallot, lard, and vinegar dressing, and topped with seasoned minced pork and char siu.

Health and Food Culture

• The interrelationship between health and disease in a community is influenced by various aspects of health culture, including food beliefs and practices.

Dietary Patterns of Vegetarians

• A vegetarian is a person who does not eat meat, fish, and fowl or products containing these foods, and beliefs and practices eating exclusively vegetable foods, abstaining from any form of animal foods.

Reasons for Vegetarianism

• Ethical: feelings about killing animals
• Religious: Buddhism, Hinduism, 7th Day Adventists
• Drugs/Pesticides: including hormones
• World Hunger: costs less, so can feed more people
• Environmental: resources, water, land, rainforest
• Personal: fat loss, athletic performance
• Health: reduce cancer, heart disease, diabetes, stroke, obesity, allergies

Types of Vegetarian Diets

• Lacto-vegetarian: includes grains, vegetables, fruits, legumes, seeds, nuts, dairy products, excludes eggs, meat, fish, and fowl
• Lacto-ovo-vegetarian: includes grains, vegetables, fruits, legumes, seeds, nuts, dairy products, eggs, excludes meat, fish, and fowl
• Vegan or Total Vegetarian: similar to lacto-vegetarian, excludes dairy and other animal products
• Pesco-vegetarian: vegetarian who also consumes fish
• Self-described / Semi-vegetarian/ Flexitarian: occasional meat eaters who predominantly practice a vegetarian diet or those who eat fish and poultry but less than 1 time per week
• Pseudo-Vegetarian
• Fruitarian: a vegan who only eats food that doesn't kill the plant when harvested
• Macrobiotic diet: unpolished rice, pulses, and vegetables with small additions of fermented foods, nuts, seeds, and fruit, no animal products are consumed

Nutritional Considerations

• Protein: easily obtained from plant-based foods, complementary value of proteins is important
• Iron: plant foods contain only non-heme iron, absorption inhibitors (phytate, calcium, etc.) and enhancers (Vitamin C) should be considered
• Zinc: phytate binds zinc, total zinc bioavailability appears to be lower on vegetarian diets, food preparation techniques can help
• Calcium: need less calcium with a low protein diet, sources include low-oxalate greens, broccoli, fortified fruit juices, and calcium-set tofu
• Riboflavin: vegans have lower intakes, sources include cereal, cow milk, yoghurt, and soymilk
• Vitamin B12: no plant food contains significant amounts, sources include nutritional yeast, fortified cereals, and fortified soy milks and soy products
• Vitamin D: low levels observed in some vegan populations, sources include cow's milk, fortified cereal, and soymilk
• Vitamin A / Beta-carotene: high serum carotenoid levels reported in vegetarians, sources include yellow or orange vegetables, leafy green vegetables, or fruits
• Iodine: easily corrected by adding iodized salt into food preparation
• Dietary Fat Intakes: vegetarians consume fewer sources of animal fats and more vegetable fats, resulting in higher intakes of polyunsaturates and lower intakes of saturates
• N-3 fatty acids: imbalance can inhibit production of active long chain n-3 fatty acids, sources include flaxseed and flaxseed oil, canola oil, and walnut and walnut oil

Health Benefits of Vegetarian Diet

• Obesity: lower BMI observed in vegetarians due to avoidance of meat containing saturated fatty acids and higher caloric density
• Hypertension: lower blood pressure and lower rates of hypertension observed in vegetarians
• Heart Disease: incidence of heart disease much lower in vegetarians due to higher intakes of fiber, antioxidants, vitamins, phytochemicals, and fats
• Cancer: significantly lower rates of cancer observed in vegetarians, ratio of vegetables to meat may be most relevant dietary factor in prevention

Counselling Points

• Support clients who choose this style of eating
• Gather information on clients and individualize advice depending on type of vegetarian diet, age, food preparation skills, and physical activity

Dietary Patterns of Vegetarians

• A vegetarian is a person who does not eat meat, fish, and fowl or products containing these foods, and beliefs and practices eating exclusively vegetable foods, abstaining from any form of animal foods.

Reasons for Vegetarianism

• Ethical: feelings about killing animals
• Religious: Buddhism, Hinduism, 7th Day Adventists
• Drugs/Pesticides: including hormones
• World Hunger: costs less, so can feed more people
• Environmental: resources, water, land, rainforest
• Personal: fat loss, athletic performance
• Health: reduce cancer, heart disease, diabetes, stroke, obesity, allergies

Types of Vegetarian Diets

• Lacto-vegetarian: includes grains, vegetables, fruits, legumes, seeds, nuts, dairy products, excludes eggs, meat, fish, and fowl
• Lacto-ovo-vegetarian: includes grains, vegetables, fruits, legumes, seeds, nuts, dairy products, eggs, excludes meat, fish, and fowl
• Vegan or Total Vegetarian: similar to lacto-vegetarian, excludes dairy and other animal products
• Pesco-vegetarian: vegetarian who also consumes fish
• Self-described / Semi-vegetarian/ Flexitarian: occasional meat eaters who predominantly practice a vegetarian diet or those who eat fish and poultry but less than 1 time per week
• Pseudo-Vegetarian
• Fruitarian: a vegan who only eats food that doesn't kill the plant when harvested
• Macrobiotic diet: unpolished rice, pulses, and vegetables with small additions of fermented foods, nuts, seeds, and fruit, no animal products are consumed

Nutritional Considerations

• Protein: easily obtained from plant-based foods, complementary value of proteins is important
• Iron: plant foods contain only non-heme iron, absorption inhibitors (phytate, calcium, etc.) and enhancers (Vitamin C) should be considered
• Zinc: phytate binds zinc, total zinc bioavailability appears to be lower on vegetarian diets, food preparation techniques can help
• Calcium: need less calcium with a low protein diet, sources include low-oxalate greens, broccoli, fortified fruit juices, and calcium-set tofu
• Riboflavin: vegans have lower intakes, sources include cereal, cow milk, yoghurt, and soymilk
• Vitamin B12: no plant food contains significant amounts, sources include nutritional yeast, fortified cereals, and fortified soy milks and soy products
• Vitamin D: low levels observed in some vegan populations, sources include cow's milk, fortified cereal, and soymilk
• Vitamin A / Beta-carotene: high serum carotenoid levels reported in vegetarians, sources include yellow or orange vegetables, leafy green vegetables, or fruits
• Iodine: easily corrected by adding iodized salt into food preparation
• Dietary Fat Intakes: vegetarians consume fewer sources of animal fats and more vegetable fats, resulting in higher intakes of polyunsaturates and lower intakes of saturates
• N-3 fatty acids: imbalance can inhibit production of active long chain n-3 fatty acids, sources include flaxseed and flaxseed oil, canola oil, and walnut and walnut oil

Health Benefits of Vegetarian Diet

• Obesity: lower BMI observed in vegetarians due to avoidance of meat containing saturated fatty acids and higher caloric density
• Hypertension: lower blood pressure and lower rates of hypertension observed in vegetarians
• Heart Disease: incidence of heart disease much lower in vegetarians due to higher intakes of fiber, antioxidants, vitamins, phytochemicals, and fats
• Cancer: significantly lower rates of cancer observed in vegetarians, ratio of vegetables to meat may be most relevant dietary factor in prevention

Counselling Points

• Support clients who choose this style of eating
• Gather information on clients and individualize advice depending on type of vegetarian diet, age, food preparation skills, and physical activity