Special Cuisine for Malay Cookbook

SPECIAL CUISINE
FOR MALAY

Occasion

THE AUTHENTIC MALAYSIAN DELICACIES COOKBOOK | 16 RECIPES TO TRY

SPECIAL CUISINE
FOR MALAY

Occasiioonn

THE AUTHENTIC MALAYSIAN DELICACIES COOKBOOK | 16 RECIPES TO TRY

MS SHUFIAH BINTI MUSTAPA
MUHAMMAD AZRUL AIZAD BIN NORIZAM

NOR MARSHA SHAFINA BINTI MAZLAN
MUHAMMAD FIRDAUS BIN MOHD SHUKOR

SPECIAL CUISINE FOR MALAY OCCASION

THE AUTHENTIC MALAYSIAN
DELICACIES COOKBOOK

First Edition

All rights reserved. No part of this publication may be reproduced,distributed, or trans
mitted in any form or by any means, including photocopying, recording, or electronic
or mechanical methods, without the prior written permission of the publisher, except
in the case of brief quotations embodied in critical reviews and certain other
noncommercial uses permitted by copyright law for permission requests, write to the
publisher.

Perpustakaan Negara Malaysia

Special Cuisine for Malay Occasion, The Authentic Malaysian Delicacies Cookbook
Published in Malaysia by :
Politeknik Sultan Idris Shah
Sungai Lang, 45100
Sungai Air Tawar
Tel: 03-32806200

Printed in Malaysia by :
Print Expert Puncak Bestari
No. 22 & 24 Puncak Bestari, Jalan Niaga Bestari 8, Puncak Alam,
42300 Bandar Puncak Alam, Selangor

Writer :
Nor Marsha Shafina Binti Mazlan, Shufiah Binti Mustapa, Suriani Binti Saad
Editors :
Muhammad Azrul Aizad Bin Norizam & Muhammad Firdaus Bin Mohd Shukor
Graphic : Azim Bin Shahbudin

ISBN 978-967-2096-67-2

FO ELBAT CONTENTS

1 PREFACE
2
3 "Sekapur Sirih"
4
5 ABSTRACT
14
What this book about?
31
INTRODUCTION

Cherish our culture and traditions

REGIONAL MALAY FOOD

Malay Cuisine

A EID AL-FITR

"Festival of Breaking the Fast"

A MALAY WEDDING

Wedding traditions

A KHATAM AL-QURAN

The Completion of Reciting the Holy Al- Quran

36 CUKUR JAMBUL

Islamic traditions

41 REFERENCES

A guidance

Sekapur

PREFACE

Sirih

First of all, thank to Allah SWT for the gift of Finally, we would like to express our regret for any
grace bestowed upon us. This cookbook deficiencies and imperfections in this cookbook. We hope
has successfully been prepared. The this cookbook will help the readers to increase their
cookbook entitled “Special Cuisine for knowledge in discovering the traditional Malay food.
Malay Occasion Cookbook” and the book Thank you.
consists of various recipes about dishes
served in any occasions and festivals in the 1
Malay culture. There are four occasions in
the cookbook which is Hari Raya Aidilfitri,
Cukur Jambul, Malay wedding, Khatam Al-
Quran. We also include various
special dishes in many more festivities.

This cookbook is suitable for anyone who
has interest to learn how to cook the
recipe even though they have no
experience in cooking. This cookbook also
shared the information on the occasion in
Malay culture to help the young
generations to find out more about the
heritage. There are a lot of challenges and
boundaries in preparing this book. This
cookbook is not mainly about recipes and
ingredients but we also review on the
history of the occasions in Malay culture.

A special thanks to Ms. Shufiah Binti
Mustapa as our inspiring supervisor for
giving so much guidance. She helped us
by encouraging and giving brilliant
suggestions and ideas in producing this
cookbook. The cookbook is also the final
year project for the
course which is Diploma in Foodservice
(Halal Practice).

Abstract

Mealtimes, special occasions, and holidays
will be extra memorable with these 16

delicious, inspiring, family-friendly and
easy-to-prepare recipes of Malay cuisine.
Visually exciting and deliciously enticing,

The Special Cuisine for Malay Occasion,
The Authentic Malaysian Delicacies

Cookbook comprises of easy-to-find fresh
and prepared foods, with some useful tips,

history and the very popular cuisine that
served in Malay festivals. The variety of
foods on each regional of Malay are great
for a group whether it is big or small and
surely will bring people together through

silaturahim (bond), while introducing
youths to food they might not normally
try. Plus, you can make the occassions
ahead of time, so you can actually sit down
and spend time with your loved ones. In

this book, you will find recipes for
anytime, entertaining and special

occasions, seasons and holidays,breakfast
and brunch, meals, and desserts.

2

Being a multiracial country, Malaysia The Bumiputera in Peninsular Malaysia
has been well positioned as a food is essentially the Malays. Moreover, in
paradise. The label is by no means a the East Malaysian states of Sarawak,
mere accident; however, it is due to the Sabah, and Labuan, the Bumiputera
synergistic effect brought by the includes all the indigenous groups
intermingling of the various ethnic such as Malay, Melanau, Dayak
groups. In addition, the country is (including Iban, Bidayuh, and Orang
further enriched by culinary heritage Ulu), Kadazan Dusun, Bajau, and other
shares with neighbouring countries and native ethnic groups as listed in
regions. Amid rapid modernisation, the Article 161A Federal Constitution.
country still manages to hold on to her Malay is the dominant ethnic group in
proud heritage. As a result, Malaysia is this country, representing more than
one of the few places where one could half of the nation's population.
find an amalgamation of flavours and Typically, Malays are Muslims, speak
varieties of heritage food, which stands the Malay language, observe and
a living proof of the famous motto practice the tradition of Malay culture.
Malaysia, Truly Asia. The population in Traditional cultural practices in the
Malaysia in 2019 is estimated 32.6 Malay communities can be observed
million and Bumiputera made up the through their food consumption.
majority of the population with 68.8%, Traditionally, Malay food can be
followed by Chinese, 23.4%, Indians, 7%, defined as varieties of food produced
and others at 1%. locally with a unique local identity
within the Malay community. The
present study concentrates mainly on
the Malay food.

Introduction

fresh, green,
natural

3

Regional
Malay
Food spicy,
taste.
The secret behind the uniqueness of authentic Malay
food is the use of herbs and spices with special Currently, it is hard to see the table service
traditional equipment and cooking methods. In the style in the Malay weddings, which is
past, ingredients were mainly harvested from the replaced by the buffet service style. In this
backyard and the woods, which made the Malay modern era, many have forgotten the
cooking such an interesting culinary experience. Forty uniqueness of cooking techniques and
years ago or around 1970s until 1980s, the Malay practices in Malay cuisine that our
community lived predominantly in rural area and ancestors have passed on to us. According
involved in agricultural activities, with only a small to Nor et. al, the young generations have
portion involved in the modern economic sector. This is ignored the practices of Malay traditional
in line with the study conducted by Yoshino, who food, which is being replaced by
argues that the majority of Malay people were based in convenience food products. The study also
kampung (village) and engaged in agriculture before mentions that transition and unlimited
they migrated to other places. All the related activities, information technology are believed to
employment, and culture started in the kampung and influence the changes in food intake and
was shared by the family and the rest of the Malay practices. Although modernisation takes
communities. place in the food ways, the values
associated with other Malay customs that
A study by Manderson on the traditional food beliefs have been practiced by the family and the
and life events, which focused on the practices of Malay rest of the Malay community remain until
villagers in a few states in Peninsular Malaysia, found today.
that the Malay folks in the kampung still maintained the
traditional beliefs and ideology. This study was
supported by Mohd Zahari who studied Malay food in
Malaysia. The traditional practices can be observed
through the kenduri kahwin (matrimonial ceremonies),
which involves preparation, cooking, serving, and the
consumption of food and is considered as a communal
affair in the village or kampung when the individuals of
the community contributes their time and energy in
helping the wedding host. However, the traditional food
ways practice that has long been associated with the
Malay society is hardly seen because of the spread of
catering services, especially in urban areas.

4

I seek forgiveness AHRidialayfirtarii
from you
AFTER 30 DAYS FASTING
physically and
spiritually Hari Raya Aidilfitri, the festival of the
breaking the fast, a religious holiday
celebrated by Muslims in Malaysia.
Hari Raya means ‘celebration day’, and
Hari Raya Aidilfitri is the day that
marks the end of Ramadan, the Islamic
holy month of dawn-to-sunset fasting.

Muslims wake up early to visit the
mosque to thank God for the blessings
they have in life. They will seek for
forgiveness and receive ‘green’ packets
of money from their elders. While
dressed in their new best clothes, they
will pay a visit to their relatives, family
and friends to dig into traditional
delicious food; Ketupat (Rice cake),
Lontong,Chicken Rendang and many
other traditional foods.

5

Lontong PORTION: 2 PAX

INGREDIENTS DIRECTIONS

75 gram Rice 1) Wash rice and toss.
2 pcs Fresh banana leaf 2) Clean the banana leaves.
4 pcs Bamboo skewer 3) Put rice ¼ in the banana leaf and
prick end with the bamboo skewer.
4) Boil for at least 2 hours.

6

EAT Rice is rolled inside a
WHAT banana leaf and boiled,
IS then cut into small cakes
GIVEN as a staple food
replacement of steamed
rice. The texture is similar
to those of ketupat, with
the difference being that
the ketupat container is
made from weaved janur
(young coconut leaf)
fronds, while lontong
uses banana leaf instead.

7

Kuah PORTION: 2 PAX
Lodeh

INGREDIENTS DIRECTIONS

6 tbsp Oil 1) Combine coconut milk with warm
150 ml Coconut milk water.
250 ml Warm water 2) Blend the, ingredients and mix
30gram Fresh turmeric together with dried chilli paste.
100gram Dried chilli - Soaked, 3) Heat oil in wok till hot. Stir-fry the
boiled and blended paste mix, dried shrimp, turmeric and
20gram Dried shrimp - Grounded candlenuts till fragrant.
finely 4) Pour in coconut milk and bring to
30gram Long beans - Cut into 5cm boil over moderate heat.
in length 5) Add long beans, cabbage, lemongrass
30gram Cabbage - Cut into pieces and galangal. Cook till vegetables are
30gram Carrot - Cut into chunks 2 softened.
nos Lemongrass - Crushed 6) Stir then add deep-fried bean curd
40gram Galangal - Crushed and tempeh.
2 pcs Tempeh - Cut into cube and 7) Season with salt.
deep-fried
1 nos Hard-boiled eggs - Shelled,
halved
SPICE PASTE
20gram Red onion - Blend
30gram Turmeric - Blend
20gram Ginger - Blend
200gram Garlic - Blend

8

FOODNOTES

“Lodeh basically is a vegetarian
dish, it is popularly consumed

with tempe and others fresh
vegetables. In Malaysia, when

sayur lodeh is served with

lontong (Nasi Himpit), it is
known as lontong. Dried squid

Good Food sambal, boiled egg and
coconut(serunding) are often

added to lontong.”

Good Mood

9

Ketupat PORTION: 2 PAX
Palas

INGREDIENTS DIRECTIONS

260gram Glutinous rice 1) Soaked the glutinous rice for 1-2 hours.
115gram Coconut milk 2) Cook rice, coconut milk and salt in the
1 tbsp Salt pot until half cooked.
As needed, Palas leaves (Licuala 3) Fill in half cooked rice into ketupat
leaves) pouch and wrap accordingly.
4) Steamed ketupat in hot water over low
*Tips heat for 40 minutes until 1 hour.
5) Drain and let it cool down for several
hours before servings.

1) Wrap the glutinous rice when
it still warm.
2) You can wet your hand with
water to prevent lump when
put the rice into ketupat pouch.
3) You also can use boiling
method to cook the ketupat.

10

"The Symbol of
Hari Raya"

Ketupat palas is one of several traditional delicacies
that are readily available during Ramadan and
Syawal, especially in North of Malaysia. The
dumpling is made from glutinous rice packed inside
a diamond-shaped pouch, woven using the woven
young palm leaves (janur).

11

Chicken PORTION: 2 PAX

Kuzi DIRECTIONS

INGREDIENTS

3 nos Chicken 1) Marinate chicken with ¼ blends
5 nos Wild onion - Cut, blend ingredients. Put aside. 
4 clove Garlic - Blend 2)  Put oil into the pot, and saute the
1cm Ginger - Blend blend ingredient until it gives fragrant
To taste, Salt smell, add Kuzi spices and stir it in the
1kg Bombay Onion - Cut, Blend medium heat.
2 tbsp Condensed Milk 3)  When oil separated, lower the heat to
125 ml Evaporated Milk the lower and add tomato sauce,
500gram Kuzi Spice condensed milk, evaporated milk, sugar,
10gram Raisins salt to taste, water and  stir it. 
10gram Almond 4)  Next, add the marinated chicken into
4 tbsp Sugar the pot, stir it gently and simmer for 10
¾ bottle Tomato sauce minutes.
Half pot Water 5) Lastly, add almond and raisins into the
pot and continue stir it.
*Tips

1) It is depend on you either
you want the texture of the
kuzi to be dry or like curry.
2) Can eat with bread or rice
depend on your taste.

12

KUZI OR Kuzi is a soften derivation of the
KURZI ? Indian word Kurzi. But, the Kurzi
Murgh of India is not the same as the
Served with rice and side Malay Kuzi Curry. Kurzi Murgh
dishes will be perfects! (Chicken Kurzi) is roasted, stuffed
whole bird marinated in Garam
Masala, while Malay Chicken Kuzi is a
curry variation of the Indian Butter
Chicken.

Chillies are optional for Kuzi and
depending on the style and recipe,
Kuzi Curry can be dark as well as
light coloured but in all cases, it is
rich and heavy. As it is the common
Kelantanese Cuisine, this dish is
sweet and uses Nuts and Raisins.

13

A MALAY
WEDDING

Malay-Muslim wedding
receptions seem to go by a
"the more the merrier"
concept, where literally
every relative,
acquaintance, colleague
etc. is invited. So you are
free to bring along some
company if you wish... within
reason.

IIt's amazing that when my Malay In a Malay wedding, the guests are free to
neighbour organized a wedding, the help themselves with the feast first before
whole neighbourhood got invited. An the groom's arrival but it is more proper to
impression of a true meaning of ‘muhibah’ stop eating and give your attention to the
(unity and harmony), the wedding couple during the procession. What is a

reception or kenduri usually takes place in celebration without food? Malay wedding
front of the house where a marquee is set food, spicy and yummy!
up to provide cover for the important
occasion. Other options are to have the "A match made
wedding reception in a restaurant, hotel or in heaven"
hall. Generally, the wedding ceremony
begins with the procession of the groom
accompanied by his entourage of family

and friends to meet the bride.

14

Nasi PORTION: 2 PAX
Minyak

INGREDIENTS DIRECTIONS

200gram Basmathi rice 1) Rinse rice and discard excess water.
280gram Water Put aside.
1 tbsp Water 2) Heat the butter in the rice pot over
100gram Fresh milk medium heat. Add onion, garlic and
40gram Butter ginger. Saute until soft.
40gram Onion (Holland) - Sliced 3) Then, stir in star anise, cinnamon
2gram Garlic - Sliced stick, cardamom pods, clove and pandan
3 gram Ginger - Crushed leaf for 15 minutes or until fragrant.
2 nos Star anise 4) Add fresh milk, 280 gm of water and
2 nos Cinnamon stick salt into the pot. Mix well and once
3 nos Cardamom pods liquids begins boiling, reduce heat to
3 nos Clove medium and cover the pot.
1 nos Pandan leaf - Knotted 5) Add in rice and mix well. Then, cook
2 tsp Salt for 15 minutes.
½ tsp Tumeric powder 6) Mix 1 tbsp of water and tumeric
30gram Raisin powder evenly.
7) Pour tumeric water and raisins onto
cooked rice. Cover it and let the rice sit
for 10 minutes before serving.

15

the happiest ceremonies

Famous dishes on wedding day!

Rice is always served in a Malay wedding Out of these, ‘Nasi Minyak’ is the popular
and the kind of rice is served up to the choice, and you will more often than not
preference of the host. The different hear your friends hinting when they say ‘I’ll
varieties of rice that are usually served for be waiting for your Nasi Minyak’. It is a
festive Malay wedding can range from simple yet fragrant rice that is cooked with
butter rice (Nasi Minyak), biryani rice (Nasi spices and a generous dose of ghee or
Briyani), and tomato rice (Nasi Tomato). butter.

16

Ayam PORTION: 2 PAX

Masak Merah

INGREDIENTS DIRECTIONS

3 pieces Chicken 1)  Wash and clean the chicken. 
¼ tsp Salt 2) Mix chicken with salt and turmeric
To taste, Turmeric powder powder. 
1cm Ginger 3)  Fry chicken on the pan in the medium
2 clove Garlic heat until it is half cook. Put aside. 
1 clove Bombay Onion -Blend 4) Blend 1cm ginger, 2 clove of garlic, 1 clove
2 Tomato - dice of bombay onion, 1 tomato and add 20 ml of
4 ½  tbsp Tomato sauce water. 
15 gram Palm Sugar 5) Next, put the blend ingredient into the pot,
4 tbsp Chili paste chili paste and stir it gently with medium
heat. 
6)  When fragrant, add palm sugar and
tomato sauce into the pot.
7)  Put the fire to low and add the chicken
into the pot and cover it until the chicken
cook.

17

The dish starts with making crispy fried chicken
which is finished in a curry tomato sauce. The
complex flavors of this dish are perfectly
balanced and not overwhelmed by heat, making
it a crowd favorite and a great introduction to
the famous dishes of Malaysia.

Delicious!

18

Dalca PORTION: 2 PAX
Sayur

INGREDIENTS DIRECTIONS

¼ cup Dhal 1) Rinse the dhal and boiled until soft.

½ tsp Turmeric powder 2) Heat oil and saute’ the onion and

2 cups Water  cardamom,cloves, cumin.
6 cloves Garlic - Blend 3) Add in chili powder, curry powder
1 inch Ginger - Blend and blended ingredient and saute’ for
1 nos Onion - Rough cut, blend about 10 minutes.
5gram Cardamom 4) Add in dhal and vegetables. Simmer
5gram Cloves until vegetables cook.
5gram Cumin 5) Season with salt.
2 stalk Green chillies - Chopped

2 pcs Sprigs curry leaves

1 nos Tomato - Rough cut

2 tsp Red chili powder

2 tbsp Tamarind paste

1 tsp Salt

1 tbsp Curry powder

19

FINDINGS THE
RIGHT
INGREDIENTS

Dalca is a stewed vegetable curry with lentils (Dalca Sayur in Malay) which is
famously served with Briyani Rice,Tomato Rice or Nasi Minyak; normaly cooked
during special occasions and it is also a staple dish for a Malay wedding lunch
menu. Dalca is cooked in curry lentils, tamarind (asam) fruit juice and mixed
vegetables. Everyone has their own interpretation for Dalca. Mutton bones or
beef is sometimes added to enhance the flavour for this dish

20

Acar PORTION: 2 PAX
Jelatah

INGREDIENTS DIRECTIONS

½ nos Cucumber - Slice 1) In a large bowl, mix the slice fruits and
200gram Pineapple - Slice vegetables, onion.
1 nos Red chilli - Slice 2) Season with sugar, salt and vinegar.
1 nos Onion - Slice 3) Stir well the ingredient and serve.
1 tbsp Sugar
3 tsp Salt
½ tbsp Vinegar

21

FRUITS & VEGETABLES

Great combinations!

"It's great season in the
right amount; fruitious,
but it's tangy "

Acar is a must-have condiment to be served at Malay
weddings, and it’s a pickled vegetables cooked for quite a
while. Acar normally tastes tangy and is really rich in vinegar.
It’s a nice substitute dish for those who are vegetarian.

22

Tapai PORTION: 2 PAX
Pulut

INGREDIENTS DIRECTIONS

100 gm Glutinous Rice 1) Wash and soak glutinous rice for 4-5
1 tsp Ragi - Crushed hours.
⅔ tsp Sugar 2)  Steam for 20 - 30 minutes until it
As needed Banana leaf soft. Let it cool in a tray.
3) Sprinkle the glutinous rice with
*Tips sugar & ragi for the both side, top and
bottom.
1)1) Make sure to mix the ragi 4) Then, place in container for 1 days.
and glutinous rice well, to 5) Take out from container, shape into
reduce the risk of spoilage and small balls and wrap individually in
improve the amount of time banana leaf.
needed for fermentation.
2) Make sure the glutinous rice
completely cool before mix
with ragi. 

23

FESTIVECELEBRATION

Tapai Pulut is a traditional Malay food in Malaysia consisting fermented glutinous rice
usually served as dessert during Malay wedding ceremonies and festive

celebrations. Tapai, is a fermented food made from inoculating a carbohydrate with a
ragi. The resulting paste has a sour and sweet taste and is often eaten directly as food

or used in traditional East and Southeast Asian recipes.

24

Jala PORTION: 2 PAX
Mas

INGREDIENTS DIRECTIONS

5 nos Egg 1) Boil water, sugar and pandan leaves
250gram Sugar until dissolved. Remove pandan leaves. 
250 ml Water 2) Break the eggs and separate the eggs
1 nos Pandan Leaf yolk. 
3) Stir the egg yolk and put the egg yolk
into the piping bag and squeeze into the
pot. 
4) Lift the Jala Mas and tos it.

25

Famous dishes
in Kelantan

JALA MAS
cake is a traditional Malay sweet dish, act as a dessert
prepared with egg yolk and sugar broken down into bubbling
water. After some time, the mixture will be raised in the
small unacceptable or can also be parked unattended in
containers. Jala Mas cakes from that dangle like fine
noodles. It is mainly reserved for special celebrations such
as engagement or wedding.
26

PORTION: 2 PAX

Jeruk Kulit
Cempedak

INGREDIENTS DIRECTIONS

150gram Jackfruits skin - Slice PREPARATION
20gram Red onion - Slice thinly 1) Cut the jackfruit skin into cubes and
20gram Garlic - Slice thinly wash well.
5 nos Red chilli - Slice 2) Mix well jackfruit skin and salt.
500 liter Water 3) Put the water until the jackfruit skin
3 tbsp Salt drown.
4) Keep the jackfruit in the jar for
fermentation 1-2 days.

HOW TO SERVE
1) Fried the jackfruit until crispy.
2) Fry the anchovy until crispy.
3) Stir-fry onion and garlic.
4) Add slices of red chilies and fried
anchovies in the jackfruit skin dishes.

27

Mandai

For the people of Borneo, especially the Banjar people, Jeruk
Kulit Cempedak /Mandai sounds familiar and even very
famous. Mandai is the name for jackfruit skin that has been
through the process of fermentation. Refined cuisine is the
main jackfruit skin can be used as a side dish to accompany
main dishes such as rice, it was very nice with a fibrous
texture and soft, soothing, depending on how long jackfruit
skin soak.

28

Sambal PORTION: 2 PAX
Ta'un

INGREDIENTS DIRECTIONS

400gram Anchovies - Blend 1) Heat the oil and saute the blend
10gram Red Onion - Blend ingredients with galangal.
6gram Ginger - Blend 2) Add in the red chili bird.
6gram Galangal - Slice 3) Next add the taucu, shrimp paste
800gram Red Chili Bird and tamarind juice.
1 packet Taucu 4) Add coconut milk and simmer for 2
50gram Shrimp Paste minutes.
100 ml Tamarind juice 5) Season with salt and sugar.
150 ml Coconut milk
2 tsp Salt
3 tsp Sugar

29

You never eat
Sambal Ta'un ?

Sambal taonor the Javanese call a

Historically, these dishes lasted a long
time, as they would heat up each day
and add anything less. If there are less
clams the next day, they will add more
clams, if less galangal, then it will be
added. The more it been heated, it
becomes smooth and silky. The
combination of coconut milk and
galangal is a very delicious
combination, so we didn't notice that
we are going to get more rice.
It is delicious!

30

A KHATAM
AL-QU'RAN

AL-QU'RAN AL -KAREEM

"ONE CHARACTER IN THE
VERSE OF AL-QU'RAN IS
EQUIVALENT TO TEN DEEDS
OF REWARDS"

The Khatam Al-Quran can be defined as the moment
one has completed his/her course in the reciting of
the Holy Al-Quran Muslims believe that “the moment
we are able to read, it is compulsory for us to begin
with Al-Quran”. The moment when one completes
reciting the whole Al-Quran is called Khatam Al-
Quran. This occasion is a highly encouraged
thanksgiving event. The guests take part in the feast,
and the guests receive a traditional bunga telur.
Malay traditional foods such as laksa johor, yellow
glutinous rice accompanied by beef rendang, roti
jala with chicken curry, and Malay desserts are
usually served during this occasion.

31

Pulut PORTION: 2 PAX
Kuning

INGREDIENTS DIRECTIONS

200gram Glutinous rice - Soak 1) Wash the glutinous rice, soak it in with
1 tsp Turmeric powder a slice of acidic pieces and turmeric
1 pcs Acidic pieces powder for 2 hours.
100 ml Coconut milk 2)  After 2 hours, drain it and prepare to
½ tbsp Salt steam. Remove the acidic pieces before
steam until half cook.
3)  Then bring out the glutinous  rice and
put into the bowl and mix well it with the
coconut milk and salt.
4) After mixing, continue to steam for
another minute until the glutinous rice is
cook.

32

HOMEGROWN FLAVOUR

savoury
food

“It’s made from glutinous rice soaked in water with a
little turmeric as a coloring agent. It is then cooked using
the steaming method for hours and seasoned with salt ,
coconut milk , Pandan leaves & few more added
ingredients for that extra flavor. Once it’s ready it will be
consumed with Beef, Chicken or Mutton Rendang. Some
preferred to eat it with other Malay cultural delicacy.”

33

Rendang PORTION: 2 PAX
Ayam

INGREDIENTS DIRECTIONS

270gram Chicken 1) The Spice Paste need to be blend well.
1/3 cup Cooking Oil 2) Heat the oil in a skillet, add the Spice
5 nos Kaffir lime leaf Paste and stir-fry until aromatic.
1 nos Tumeric leaf - Sliced 3) Add the chicken, stir to combine well
thinly with the spices.
2 tbsp Toasted grated coconut, 4) Add the coconut milk, water, and
(Kerisik) simmer on medium heat, stirring
200 ml Coconut milk frequently until the chicken is almost
As needed Water cooked.
As needed Salt 5) Add the kaffir lime leaves, toasted
As needed Sugar coconut and tumeric leaf, stir to blend
well with the chicken.
SPICE PASTE 6) Lower the heat, cover the lid and
1 inch Galangal - Blend slowly simmer for 30 minutes or until the
1 inch Ginger - Blend chicken is tender and the liquid has dried
2 nos Onion - Blend up.
3 nos Garlic - Blend 7) Season with sugar and salt to taste.
1 nos Lemongrass - Blend Serve immediately.
3 tbsp Chili paste

34

“Chicken rendang and Pulut Kuning goes synonymously together. Made
with simmering chicken drowned in santan or coconut milk, and a range of
aromatic spices until the liquid evaporates, this is also a popular
every occasion dish.”

MOM'S
ASIAN
RECIPES

35 A D A I L Y R E C I P E S

Cukur Apart from shaving hair, at this same occasion in
Malay custom, belah mulut is also performed by
Jambul chewing dates and putting a little of the chewed
date on the fingertips and then inserting and
The meaning of cukur jambul or potong jambul from rubbing it into the baby's mouth. As the final part of
an Islamic perspective is the very first haircut of a cukur jambul, all the invited guests are presented
newborn child. It is usually practiced in accordance with quintessentially traditional bunga telur (a hard-
with the Islamic traditions. The closest family boiled egg attached to a flower on a bamboo stick)
members are always invited to witness the event. as a mark of appreciation for attending the
Usually, prayers are recited, followed by a religious ceremony. In Malay tradition, they also serve bubur
song known as marhaban or berzanji. Everything in- manis as a gift for the guests and beliefs that
between these two depends largely on family sweetness of bubur manis as a symbolic of good
tradition and regional customs. Another important things that happened in their life.
element in the cukur jambul is the dulang or the
ceremonial tray that holds the scissors, young "A MALAY BABY'S RITE OF
coconut, and bunga rampai (a fragrant bouquet PASSAGE"
that usually includes screw pine leaves, jasmine,
rose, and frangipani flowers).

36

PORTION: 2 PAX

Bubur Anak
Lebah

INGREDIENTS DIRECTIONS

DOUGH MIXTURE 1)  Take in pandan  leaf and blend together
250 gram Rice flour with water (Pandan water). Then, strain.
2 nos Pandan leaf - Knotted 2)  In a container, combine rice flour with
½ cup Water salt.
⅓ tsp Salt 3)  Add in pandan  water into the rice flour
and mix together.
4)  Then roll the dough into several pieces
and set aside.

GRAVY MIXTURE 1) In a pan add the sugar, palm sugar, water,
3 tbsp Sugar and pandan  leaf. Cook until sugar is
20 gram Palm sugar dissolved. Filter to remove impurities in
180 ml Coconut milk palm sugar, then put back in the pan and
1 nos Pandan leaf - Knotted cook over medium heat.
As needed Salt 2)  Add coconut milk and season with salt.
As needed Water 3)  Reduce the heat and grind the dough
using a hollowed-out mold.
*Tips 4) When the dough start to float means that
our Bubur anak lebah is cooked.

1) Don't pour all that pandan water. Pour a
little and knead it so that the dough can be
round.
2) Add a little more water in the broth
because the grated dough will thicken the
texture of broth.

37

"Bubur
Manis"

The pulp produced from flour and small longitude as if the bees were more
popular in the central Perak region especially Bota by means of a unique
provision requiring proficiency and somewhat talkative. This Bubur Anak
lebah is served when the Kenduri berendoi or after the woman is discharged
from childbirth.

38

Bubur PORTION: 2 PAX
Merah

INGREDIENTS DIRECTIONS

250gram Rice 1)  Cook the rice with water until
280gram Palm Sugar - Crushed cooked. Stir the rice by using wire
500gram Coconut milk whisk.
2 nos Pandan leaf - Knotted 2)  Then, add 250 gm coconut milk,
As needed Salt pandan leaf and salt into the rice. Mix
As needed Water well for 15 minutes in medium heat.
3)  Seperate 1 cup of bubur, mix with
250 gm coconut milk and  season with
salt. Put aside.
4)  Excessive bubur, add in palm sugar
and mix until the palm sugar melt.
5)  Serve red bubur  in a bowl and top
with a generous amount of white
bubur.

39

"THE PERFECT In every feast of traditional
SWEETS FOR Javanese serves a two-colored rice
CELEBRATIONS" pudding. We called it 'bubur
merah putih'. It is plate up on
special occasions such as ritual
ceremonies and birthdays and is
made with coconut milk. A part is
white and salted; the other part is
sweetened with palm sugar. The
meaning of this is to have a good
future, despite all the danger and
misfortune.

40

REFERENCES

RECIPE BOOK

Anon, E. (1995). Malaysia festive cuisine. Kuala Lumpur: Berita Publishing Sdn. Bhd

Berkhatam Al-Quran Ceremony [Internet]. Melayu Online.com 2017 [cited2017 Jan 8].
Available from: http://melayuonline.com/eng/culture/dig/647/berkhatam-al-quran-
ceremony. Mad, S. (2016). Keistimewaan Ayam Ungkep pada perayaan Hari raya. [online]
Bharian.com.my. Available at: https://www.bharian.com.my/node/49598 [Accessed 25
Feb. 2016].

Malay traditional ceremony [Internet]. Malay culture and lifestyle 2012 [cited2017 Jan 8].
Available from: http://www.malayculture.com.my/malay-traditional-ceremonies.

Mohd Zahari MS, Kamaruddin MSY, Muhammad R and Kutut MZ. Moderni-zation, Malay
matrimonial foodways and the community social bonding. Int JHum Soc Sci 2011;5(8)

Mustafa M. Memorable recipes for Malay occasions. Singapore. 2009 (Jurnal Sejarah.
Vol. 2(1), 2018: 43 – 63 © Pengurus Pusat Masyarakat Sejarawan Indonesia
https://doi.org/10.26639/js.v%vi%i.118 )

Munan, H. (1990). Cultures of the World Malaysia. Singapore: Times Books International

Sharif, M. S. M., Nor, N. M., & Zahari, M. S. M. (2013). The effects of transmission of Malay
daily food knowledge on the generation practices.
Procedia - Social and Behavioral Sciences, 85, 227-235. doi:
http://dx.doi.org/10.1016/j.sbspro.2013.08.354.

Sharif, M. S. M., Zahari, M. S. M., Nor, N. M., & Muhammad, R. (2013). How could the
transfer of food knowledge be passed down? Procedia -
Social and Behavioral Sciences, 105, 429-437. doi:
http://dx.doi.org/10.1016/j.sbspro.2013.11.045

41

SPECIAL CUISINE
FOR MALAY

Occasion

THE
AUTHENTIC
MALAYSIAN
DELICACIES
COOKBOOK

    Special Cuisine For Malay
Occasion, The Authentic

Malaysian Delicacies Cookbook
offers recipe from signature

dish, festive dish, common dish
and dessert for particular

occasion with an easy-to-follow
directions.