Food Habits of the Malay 2 PDF

FoodHabitsoftheMalay2 (Traditional food &cuisine) Dr Maznorila Mohamad Nutrition & Dietetic Division 1  Lesson Outcomes 1. Explain the cultural perspectives of the Malay 2. Describe Malay traditional food in different regions...

FoodHabitsoftheMalay2 (Traditional food &cuisine) Dr Maznorila Mohamad Nutrition & Dietetic Division 1  Lesson Outcomes 1. Explain the cultural perspectives of the Malay 2. Describe Malay traditional food in different regions Explain traditional cooking methods, food & habits Discuss the dining etiquettes of the Malay 3. Discuss influence of culture on food practices during traditional festivals Describe religious festivals & food served during festivals 2  Introduction Malays are an Austronesian ethnic group that predominantly inhabit the Malay Peninsula, eastern Sumatra and coastal Borneo, as well as the smaller islands which lie between these locations Etymology: the epic literature associates the origin of Melayu to Sungai Melayu in Sumatra. Derived from the word melaju (to accelerate") used to describe the accelerating strong current of the river 3  Culture Though absorbed numerous cultures, however the culture is more overtly Islamic Malay were Hindu before Islam. Some Hindu rituals still survive in the culture Some preserved the ancient beliefs in spirits & recourse to bomoh (shamans) for the treatment of ailments Aqīqah: Islamic tradition of the sacrifice of an animal on the occasion of a child's Bersanding: A Hindu birth. Considered sunnah influenced in the ceremony Bomoh performing a ritual to locate flight MH370 at KLIA in March 2014 Pulut kuning (yellow glutinous rice): A very traditional dish, predated Islam Commonly associated with ritual, traditions & customs 1. Associated with special auspicious functions such as kenduri kesyukuran (thanksgiving) 2. Often act as a center piece for engagement, marriage & circumcision ceremonies 3. As a token of appreciation for guests for attending the ceremonies 4. As a appreciation to neighbors & communities for cooperation received 5. When seeing bomoh: as an offering, superstitious activities & traditional medication (olden days) 5 A typical Malay village house, built on stilt with a flight of stairs Most homes have a big earthenware jar called tempayan that holds water to clean one’s feet before entering the house The Malay house's traditional kitchen 6  Traditional Cooking Method Quite similar to life in Malay villages: slow & laidback Most authentic delicacies: cooked on low heat for a long time Numerous cooking methods: Salai (meat) – Dry cooking methods 1. Tumis (saute) 2. Salai (smoked) 3. Sangai (frying without oil) 4. Layur (warm over low heat to dry) – Moist-heat cooking methods Sangai 1. Jerang (boiling) 2. Celur (blanching) 3. Reneh (simmering) 4. Tanak (cooking in a pot especially rice) 5. Rendang (stewed over long period in a wok) Layur  Traditional Cooking Equipment & Utensils – Coconut scraper: 1. Kukur nyior 2. Pemarut (penyagat) kelapa – Grinders for preparing spices & paste 1. Lesung batu (pestle and mortar) 2. Batu giling (stone roller) 3. Batu pengisar (mill) 9  Traditional Food The true Malay traditional food: – Prepare using only local ingredients – Spices & herbs are grounded manually – Food is preserved by fermenting, drying, salting, smoking, pickling – Sometimes food is packed or served in leaves (banana or yam leaves) – Meals are cooked over traditional styled stove (used firewood) 10  The traditional foods are recognized mainly by its region 1. Northern states a. Kedah & Penang: Indian influence – Hot & spicy (curry) b. Perlis, Kedah, Kelantan: Thai influence – Fiery hot, sour and fragrance flavour Kari ikan 2. East coast (Kelantan & Terengganu) – Some similarities, however Kelantan’s foods are sweeter – High usage of coconut milk Ikan singee 3. Central region (Perak & Pahang) – Rich gravy (gulai tempoyak) Gulai tempoyak ikan 4. West Coast – Indonesian Influence (Bugis, Java, Minang) a. Selangor, Melaka, Johor: Java, Bugis influence – Thick, sour & spicy sauces (asam pedas) b. Negeri Sembilan: Minang influence – Spicy & thick coconut milk (rendang, lemak cili api) Tempeh in lontong Rendang lemak cili api Rendang Padang Masak asam pedas 11  Different regions are known for their unique or signature dishes 1. Kelantan: nasi dagang, nasi belauk, nasi kerabu, percik & laksam 2. Terengganu: nasi dagang & keropok lekor Laksam 3. Pahang: ikan patin dishes 4. Johor: laksa Johor, lontong, telor pindang, otak-otak 5. Negeri Sembilan: masak lemak cili api 6. Malacca: spicy asam pedas 7. Selangor: pecal, nasi ambeng Laksa Johor 8. Perak: gulai tempoyak, rendang Tok 9.Penang: nasi kandar, Penang laksa 10.Kedah: kari, asam laksa, gulai nangka 11.Perlis: ikan pekasam Penang laksa 12  Names of the food implies their uniqueness, eg: 1. Nasi dagang: literally means traveler's rice 2. Rendang: means food is stewed over long period Nasi dagang wrap in banana leaf Rendang Daging (beef) Rendang Ayam (chicken) Rendang Belimbing (star fruit1)4  Popular dishes made from fish Otak-otak (Johor): Grill Satar (Terengganu): Grill Keropok lekor (Terengganu): Boiled/Steam/Fry Botok-botok (Johor & Pais ikan: Grill Ikan percik (Kelantan): Grill Singapore): Steam 15  Rice Dishes Nasi Dagang Kelantan Nasi Belauk Nasi Kerabu hitam Nasi Dagang Terengganu Nasi Tumpang Nasi Kerabu kuning 15  Noodle Dishes Laksam Kelantan Laksa Kelantan Laksa Johor Laksa Utara (Penang, Kedah) 18  Dessert Unique names (named after the appearance of the food, the way food is prepared, places, people & by certain event or incident) Buah tanjung Jala mas Tahi itek Cik mek molek Nasi tumpang Putri mandi Lompat tikam Cakar ayam Badak berendam Buah Melaka Puteri or Sri ayu Asam gu1m9 pal  Snacks Kerepek (chips): made from fruits & vegetables, and named based on the ingredient used to make it (tapioca, banana, onion, etc.) Keropok & keropok lekor, a fish cracker originate from Kelantan/Terengganu. Served with chili sauce – Three forms: 1. Lekor (long & chewy - fried) 2. Losong (long & chewy - steamed) 3. Keping (thin & crispy - fried) Lekor Losong Keping 20  Food Habit Staple meal: rice and accompanied dishes (meat, chicken, fish, shellfish, 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 21  Food Habit - Flavour Flavour from aromatic herbs and spices such as: 1. Kunyit (turmeric) 2. Halba (fenugreek) 3. Serai (lemongrass) 4. Lengkuas (galangal) 5. Pandan (screwpine) 6. Kesum (polygonum) 7. Buah pala (nutmeg) Lemongrass Bunga kantan 8. Bunga kantan (wild ginger buds) 9. Kemangi or selasih (type of basil) Selasih Keman22gi  Food Habit: Seasoning 1. Belacan (shrimp paste) – Made from shrimp mixed with salt & fermented – One of the most important & most pungent – Used to enhance depth to the dishes 2. Tamarind paste (fruity & sour taste) – Made from the fruit tamarind tree. The pulp is mixed with water to extract the juice – Used in curries & other dishes. 1. Asam keping (fruity & sour taste) – Made from sun-dried slices of gelugor fruit (Garcinia atroviridus tree) 4. Palm sugar (sweet taste) – Made from boiled sap of palm tree – Sold in cylindrical tubes or rounded disks – Used to sweeten the dishes or in desserts 21  Food Habit: Prepared Condiments 1. Sambal belacan: usually eat with ulam (salad) A true trademark of traditional Malay food Sambal: any kind of chili paste mixed with spices (onion, tomatoes, lime juice). It’s a mixture of hot, sour, salty & sweet Ulam: comprised of young shoots, fruits or leaves of various plants. Most are eaten raw, some are boiled or grilled 22 2. Tempoyak (sour taste) Popular in Perak & Pahang Fermented durian (durian flesh mixed with salt & kept in room temp for 3-5 days) Eaten as condiment (sambal tempoyak) or as ingredient in cooking (cooked with or without coconut milk as gulai tempoyak) 2. Cincalok (salty taste) Popular in Melaka Fermented small shrimps (udang geragau) Served as a condiment together with chilli, shallots & lime juice, to be eaten with ulam Similar to Bagoong alamang (Philippines) & saewujeot (Korea) 23 4. Budu (salty taste) Popular in Kelantan Fermented fish (anchovy) Serve together with chili, lime juice, (grilled fish, boiled egg, durian, tempoyak), to be eaten with ulam. Also use in traditional cooking Quite similar to other fermented fish sauce from: 1. China: Yeesu 2. Burma: Ngapi 3. Korea: Aekjeot 4. Philippines: Patis 5. Vietnam: Nuoc mam 6. Indonesia: Ketjap-ikan 7. Japan: Ishiru or shottsuru 8. India & Pakistan: Colombo-cure 24  Dining Etiquettes Traditionally: meal is laid down on the floor Meals are served at once, not in courses Diners are seated facing a square piece of clothes (saprah, similar to a tablecloth) Female guests & children usually will be served on a separate saprah, except if they are they honoured guests or if it is a small private affair The way men & women sit are different 1. Men: crisscross their feet in front of them (bersila) 2. Women: fold both their feet on one side, normally on their right side (bersimpuh) 25  Hands are thoroughly washed before & after a meal. A small bowl with water (ketor) is used to wash hand Just before a meal, diners usually say a short prayer (doa) Main dish: rice, served with several side dishes – Dishes with kuah (gravy): use a spoon to scoop (sauce, soup, gravy) – Dry dishes: diners simply tear a piece of the food from a communal dish using the right hand The meal will be eaten with right hand. The left hand is used to handle serving spoons 26 Some rules regarding eating (table) manners Scoop enough rice for your own consumption because each grain of rice is sacred, must clean your plate Polite to start with the dishes nearest to you before reaching for those farther away If there were two guests suddenly reaching out for the same dish, the elder would be given the honor to go first Do not place something that you don’t like (after tasted it) back in the communal dish, put it aside on your own plate Place bones, shells and inedible residue on a special platter provided or put on the side of your own plate 27  Take each morsel in small bites and do not swallow in big bites Do not chew & talk at the same time If a sauce is offered, dip once in the communal sauce dish. Do not dip the piece that you have tasted back for more sauce, unless from your own sauce dish It is advisable to drink only after you have finished eating (though the drinks are offered simultaneously) Tissue paper or serviette usually are prepared to wipe mouth & fingers 28  In a private meal setting, it is considered improper to leave immediately after a meal (most likely guess will be directed to be seated in the living room for a chat Nowadays, most homes have normal dining table, but the basic etiquette is still followed. 29  Religious Festival 1. Aidil Fitri (Hari Raya Puasa) Marks the end of Ramadan Activities on the day – Waking up before dawn & praying (pre-sunrise prayer) – Take a shower, put on new clothes & apply perfume – Clothes: usually baju kurung (ladies) and baju Melayu (men) – Eat Breakfast (sunat) before solat Raya – Then gather in mosques to perform solat Raya – Followed by visit to grave of the family members that have passed away – Customary to visit family & friends houses and bring gifts (usually the traditional food 30  The young will ask for forgiveness from their elders for any grievances or sins done upon them. They will usually salam & kiss the hands of the elder person as a sign of respect It is customary for children & sometimes old folks to be given money called duit raya (adapted from Chinese culture) The first few days are held on a grander scale but throughout the entire month (Shawal), Many parties will be held in the form of “open houses” 31 2. Aidil Adha (Hari Raya Korban or Haji) Marks the end of the haj pilgrimage (Raya Haji) Activities on the day – Gather in mosques for prayer – Eat breakfast after prayer (sunat) – Carrying out the korban (a sunnah muakkad – non compulsory but strongly recommended) 32  Traditional foods served during festival Hari Raya (Aidil Fitri & Aidil Adha) are the grand festival for the Malay Among the usual traditional festive food: – Food made of rice or glutinous rice Rice: nasi impit, lontong, ketupat Glutinous rice: ketupat palas, lemang, nasi dagang, tapai – Beef & chicken to accompany the rice dishes Rendang, satay 33  Popular traditional fare during hari raya: 1. Ketupat (nasi) or nasi impit, with: – Rendang (beef or chicken) – Satay/sauce (kuah kacang) 2. Lemang 3. Lontong 4. Nasi dagang 5. Ketupat palas 6. Dodol 7. Tapai (pulut) 8. Bahulu 9. Wajik 34