kadazandusun & Bugis food Indian & Banjar food Chinese & Javanese food Iban & Bidayuh food Malay & Minang food TRADITI O NAL F O O D J A N 2 0 2 3 I N M A L A Y S I A
EDITORIAL TEAM FIKRI AIRYL Hi, my name is Muhammad Airyl Riezman Bin Zaharudin and my ID number is BGN222510663. I live in Bandar Baru Bangi. I have 2 siblings and I am the second one. My hobby is talking about life. I don't have any favourite food but I love to eat spicy food. That's all from me. Bubye! Hi, my name is Iffah Anisah Binti Mohd Azmanul Mohsi and my ID number is BGN222510685. I live in Ijok, Selangor and I have 4 siblings. Currently, I further my study in KPTM Bangi. My hobby is playing badminton and also watching movie when I get bored. I also love to eat because eating can make me happy. That's all from me. BYE! IFFAH Hi ! my name is Muhammad bin Zahirun and my id is BGN222510671 . I was born at Teluk Intan, Perak . i have 8 siblings and i am the fifth one . Literally someone who doesn't know me will call me arrogant but i'm not . Im such an introvert person in public. That's all goodbye !
ABIDAH Hi!, My name is Nursafika Binti Zainal Abidin, my ID no is BGN222510679. Besides, I live in Johor Bahru, Johor and I have 3 siblings and I am also the third child of 3 siblings. Next, I also, have hobby is cooking. I also like to eat spicy food such as asam pedas which is from Johor. That's my biodata related to me. Bye! NURSAFIKA Hi my name is Nur Abidah Binti Nur Asis and my id is BGN222510680. I was born at Kmpung Pandan Kuala Lumpur and live at Rawang Selangor .I don't have siblings i'm the one and only introvert daughter in my family. I think thats all from my . Thnkyou !
W KADAZAN - DUSUN TRADITIONAL FOOD H I N A V A Hinava is a traditional dish for the KadazanDusun tribe in Sabah. It's a dish that cooked without using fire . It made from unique array of ingredients consisting of fresh fish, lime juice, bird's eye chilli and bitter gourd. Although , the standard fish that is used in making this dish would be mackerel , and other types of seafood such as shark , squid and shrimp. The important thing are , all the ingredients for this dish have to be fresh to have the authentic taste to it . Last but not least, hinava served during the Kaamatan Festival, also often call as the Rice Harvest Festival. -A recipe has no soul. You as the cook, must bring the soul to recipeamb u y a t Ambuyat is extremely sticky made with sago palm tree starch that gets cooked till similar to glue . Usually it will be eaten with bamboo chopstick known as chandas. The best way to eat Ambuyat is by twirling around the stick and dipping into a sauce. It is typically eaten for lunch with fermented sour sauce and variety of vegetables on the side . It also can be served with meat. Ambuyat traditionally prepared for special occasions where it serves as substitute for rice . This iconic dish with unique texture is a must try delicacy and not to be missed
BUGIS TRADITIONAL FOOD COTO MAKASSAR Coto Makassar is an Bugis traditional soup. This thick and tasty soup is usually made with beef and a variety of innards, such as tripe , brain, lungs or intestines with seasoned broth made from ground peanut and spices . The process or preparing coto Makassar is time consuming. The meat is left to simmer in the spice for many hours . All kind of coto usually must to be sort of sambal , they loves to eat their coto with sambal tauco . The dish is typically served with rice or rice cakes packed in woven palm or coconut leaves. Buras or also known as burasak is a traditional dish of the Bugis tribe. Burasa is made by steaming the rice until half cooked, then cooking in coconut milk mixed and salt . Then , it will wrapped in banana nipah leaves. BB UU RR AA SS AA KK Bugis people often consumed burasa as replacement to steamed rice or ketupat. Burasa such a main meal of the Bugis community during Eid al-Fitr and Eid al-Adha. Usually it will server with red cooked , serundeng , spicy acid of machete fish and else . The shape of this burasak either cylindrical or pillow shapes and will be secured by rope so that does not open while steaming . Two cylinder of burasa are usually tied together as one
INDIAN TRADITIONAL FOOD Chicken Tandoori, a dish of roasted chicken marinated in yogurt and generously spiced, giving the meat its trademark red colour. Tandoori chicken is originated from India but quickly became popular throughout South Asia i and the Middle East as well as in Western countries. Tandoori chicken can be eaten as a starter or appetizer, or as a main course, often served with naan flatbread o naan cheese. It is also used as the base of numerous creambased curries, such as butter chicken. The key to make a good tandoori chicken is to use bone-in thighs and legs because they have enough fat to stay moist under the heat of the grill. You can also use chicken breast but they’ll dry easily. If you don't have a grill, you can broil the chicken for a few minutes on each side to get some browning, then finish in a 325°F oven until done. CHICKEN TANDOORI BUTTER CHICKEN Butter chicken is one of the most popular dish in the world. Butter chicken or traditionally known as murgh makhani. its an Indian dish originating in New Delhi. Buttermilk or butter chicken is a type of curry made from chicken with a spiced tomato and butter sauce. Butter chicken will be served with rice, naan bread, samosa, or papadum . Indian people will cooked the butter chicken in tandoor which is a traditional clay oven. It also can be cooked in a grilled, oven or pan fried. What made people love so much about this dishes is because the butter sauce. The butter is made of an onion, a can of crushed tomatoes, garlic and ginger, and some added spices. Not to forget, this dishes also perfect for chicken lover.
KUE BINGKA TRADITIONAL BANJAR FOOD SOTO BANJAR Soto is one of the famous savory that you can found in Malaysia. Almost every people in this country knows about Soto but not many people knows about Soto Banjar. Soto Banjar is an Indonesian food originated from Kalimantan. It is a popular chicken noodle soup that is made with aromatic herbs and spices, usually served with shredded chicken meat, potato pancakes, rice cakes and half-boiled eggs. Soto banjar is perfect to be eaten while it's raining. Ingredients to make this dish is rice noodles or bean thread noodles chicken breast, potato, lontong or ketupat, bay leaves, and kaffir lime leaves. Kue bingka is a sweet cake originated from Indonesia kue bingka is an Indonesia traditional cake that can also be found in Malaysia. Kue bingka has a very sweet taste. This dessert is very easy to find in a place like pasar tani or night market. Even though it has a sweet taste like other dessert, kue bingka has a special place in banjar people hearts. When there is a wedding, banjar people will serve their guest with kue bingka. Usually they will eat kue bingka during ramadhan because it is consider suitable during iftar. Ingredient's that you need to make kue bingka is flouir, coconut milk, sugar and salt.
CHINESE TRADITIONAL FOOD YEE SANG/ YUSHENG DUMPLING The taste of this Chinese dumpling is salty but fresh and delicious. Dumpling can be prepared with soup or without soup. They are enjoyed with a seasoning soup and seasoning sauce which help to increase the taste. The skin is made of wheat flour and filling with ingredients such as meat, fresh prawn, beef and even fruit. For vegetable like chili, ginger, mushrooms, herbs, cabbage, carrot and celery. Besides boiled, it can also cook in other ways such as fried or steamed with low temperature. The shape can be different either meniscus, angular or ingot shapes, even it can make into flower, fish and more like arts. Yee sang also known as yusheng is a food that contains various salad or fish. This dish is particularly served for Chinese New Year celebration as a symbol of luxury, property and wealth. Yusheng is often served as a multi-dish dinner. This dish made from the pieces of fresh fish, salmon, peanuts, chili, white radish, carrot, ginger slices, onion, pepper, parsley, oil, sesame seeds, fried dried shrimps and more. This sweet and sour sauce makes this dish even more delicious. Before enjoying the dishes, everyone should gather together around the table. Yee sang will be mixed with plum sauce and lifted high using a chopstick while chanting ‘Lo Hei’ together. A mixture of all ingredients makes this dish colorful and interesting. Known as a Jiozi is the most famous traditional Chinese food and nutritious food. This food also means ‘money comes’ because it looks like money made of gold or silver in the previous era. It can be used for medicine where those infected with various diseases will be given dumplings and very effective for healing because the essence contains nutritious herbs.
JAVANESE TRADISIONAL FOOD Nasi ambeng is originated from Indonesia but has spread to Malay land. This dish is a compulsory food for Javanese people especially during a feast or special day. This food consists of white rice that is served and placed on a tray with the side dishes. Among the side dishes served together are sambal goreng, bergedil, mee, fried tempeh, serunding, fried chicken and mixed vegetables such as soybeans, carrot tauhu and also long beans. Typically, this dish eaten using a tray it called nasi ambeng but when its wrapping for taken home by guests, it will be called ‘berkat.' To enjoy this dish, rice is eaten with hands only without using a spoon or fork. Pecal is known as popular food in Yogyakarta, East Java but it has also become a favorite food of the people in Malaysia. Pecal is a dish that containing vegetables and healthy proteins. Typically, pecal is made by the villager's hands which is prepared from various boiled vegetables such as kale, bean sprout, long beans, cassava leaves, cucumber and many others. All the ingredients will be mixed and accompanied with the peanut sauce that has been mixed well. This healthy and filling dish will leave the satisfied inside and out. NASI AMBANG PECAL
IBAN TRADISIONAL FOOD Manok The traditional dish of the Iban tribe, who are the indigenous of Sarawak, Borneo, is pansoh, where "manok" is the term for chicken and "pansoh" is the word for bamboo in Dayak languages. The food itself is growing in popularity among Sarawakians as well as the Iban. They typically provide this type of dish at numerous special events, particularly during festival periods. Manukpansuh The ingredients (beef, poultry, fish, veggies, and occasionally even rice) are all combined in the bamboo stem before being cooked over an open flame. Cooking using a bamboo stem is exceptional because it gives meals a distinctive flavour and texture that can't be achieved with other techniques. The Iban community considers tuak to be a staple food and frequently serves it to visitors at the Gawai Dayak celebration. Typically, glutinous rice, yeast balls called "ragi," and sugar are used to make tuak. These components are combined and allowed to ferment for a few days up to several months. Tuak is created when the fermentation process is finished. AIRTUAK Local pubs frequently provide tuak to their patrons in Sarawak. Tuak is an alcoholic beverage, but its significance in terms of history and culture goes beyond this. Typically, the Iban people will prepare it for the Gawai Dayak celebration.
Tilamuak is a well-known rice-based cuisine from Bidayuh. It also goes by the name tramuak in some Bidayuh communities. Rice is essentially steamed in a pitcher plant to make tilamuak. The glutinous rice is combined with coconut milk and steamed for about an hour to properly cook it before being used to make tilamuak. While the dish is flavorful enough on its own without any additional ingredients, some people prefer to add meat to their tilamuak, such as minced pork or chicken. Others might like the substitution of peanuts. Tilamuak is typically offered during big events like Gawai, weddings, or even sizable family gatherings. B I D A Y U H TILAMUAK FOOD FOOD TRADITIONAL Indonesian for "pounded cassava leaves," daun ubi tumbuk is a popular vegetable dish made from pounded cassava leaves. In Indonesian, the words daun (leaf) and ubi (cassava) both mean to be pounded. The cassava leaves are traditionally pounded with a wooden mortar and pestle, however a blender or food processor can instead be used to chop or purée them. The dish is widely consumed across the Indonesian archipelago, from Sumatra's Padang food and Batak cuisine to Borneo's Dayak cuisine, Manado, and Sulawesi's Bugis cuisine, where practically all Dayaks consume it. The leaves are cooked in a fried spice paste that typically includes some or all of ginger, galangal, candlenut, garlic, lemongrass, and other spices in addition to coconut milk and ikan teri, or anchovies, with a minimum of chillis and shallots. Cempokak, a little bitter aubergine, is widely used in the preparation of daun ubi tumbuk.
MELAYU TRADITIONAL FOOD Wajik is one of the traditional Malay sweets that have been around for hundreds of years. Kuih wajik is a type of cake made from glutinous rice cooked with sweets.Wajik is a type of sweet glutinous rice which is basically cooked with coconut stones.the way to make wajik is the glutinous rice used is to cook jelatah (half cooked). It will produce a twitchy taste when eaten. In addition, wajik can also be mixed with durian if it is produced during the durian season. It is very popular, especially fromthe east coast. For those whodon't know kuih wajik, wajik is a dessert made from glutinous rice flour, coconut milk, and sweetened with sugar. Wajik is always served during the festive season because many people also like to eat sweets.Wajik is usually made during festivals only because the way to make it and prepare this cake is quite long and difficult. If you get the steps wrong or don't get the measurements and timing right, it won't work and will break quickly. When durian season arrives, many will make and sell wajikdurian. Nasi lemak is a traditional food of the Malay community which is made by cooking rice with coconut milk and pandan leaves and served with anchovies, sambal, peanuts, cucumber and hard-boiled eggs, it can also be eaten with side dishes such as fried chicken and so on. Usually , nasi lemak is eaten in the morning and is often eaten with teh tarik water which is also a traditional Malay drink. Nasi lemak has become a favorite in all corners of the country. You can find nasi lemak in neighboring countries such as Pattani Thailand and Natuna Indonesia. Nasi lemak is loved by many people because it has a spicy taste and a fragrant aroma because it is cooked with pandan leaves that suit the tastes of the Malay community. Nasi lemak is also often served when there are open house parties and celebrations.
A Minangkabau specialty food Sate Padang has a kind of combination of both types.cuisine, made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. In Medan, many Sate Padang use not only beef but also chicken, goat and lamb.Also in Medan, fried shallot is served on top of sate padang, and lontong as the side.Sate Padang that is already familiar and widely sold in various regions is Padang satay. It should be known that Padang satay itself is a term for three types of variants in West Sumatra, namely Padang satay, Padang Panjang satay and Pariaman satay.The Padang Panjang satay itself can be distinguished from its yellow sauce, while the Pariaman satay sauce tends to be red. The taste of these two types of satay is certainly different. MI N A N G K A B A U TR A D I T I O N A L F O O D SATAY PADANG Dendeng refers to thinly sliced dried meat in Indonesian cuisine. It is preserved through a mixture of sugar and spices and dried via a frying process. It is similar to jerky. The creation of dendeng is commonly credited to the Minangkabau people, and their earliest dendeng was made from beef, dried so it would be preserved for days and could be taken along with them when they traveled.The Padang cuisine version probably the most popular dendeng dish in Indonesia is called dendeng balado or dendeng batokok, and is a speciality from Padang, West Sumatra, made from beef which is thinly cut then dried and fried before adding chillies and other ingredients. DENDENG BALADO