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-selamat pagi
(Good morning)
-apa Khabar?
(How are you?)
-selamat tengah hari
(Good afternoon)
-selamat petang
(Good evening)
-selamat malam
(Goodnight)
-selamat tinggal
(Bye)

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Malaysia is a federation of 13 states and three federal territories in Southeast Asia.

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Malaysia is a federation of 13 states and three federal territories in Southeast Asia.

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The Pinnacles, Gunung Mulu National Park

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The Pinnacles, Gunung Mulu National Park

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•Where will the display will be located within the school?

•How will the layout of the showcase look like?

Useful Websites

‐https://asean.org/member-states/

-https://www.malaysia.travel

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What to include in the layout? Pictures and caption please!

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What to include in the layout? Pictures and caption please!

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1. Useful information about Malaysia (Lucas, Aaryan, Jia Jun)

2. Unique Places in Malaysia (Jaimee, Hansika, Xin Kai)

3. Interesting Food in Malaysia (Shanice, Fion, Mikerina)

4. Traditional Malaysia Games (Hanie, Eloise, MingWen)

5. Traditional Malaysia Clothes (Sofia, Aless, Aisha, Zahraa)

6. Greetings of Malaysia (Fazaldin, Afrina, Pei Cen)

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Cong kak : Cong Kak  is one of the traditional games in Malaysia 

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Cong kak : Cong Kak  is one of the traditional games in Malaysia 

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bak kut teh is a Chinese traditiona food in malaysia

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The herbs have the effect of warming up the body, and the collagen from the pork and bones is good for the body's natural healing of wounds, beneficial for the skin, as well as keeping the limb joints healthy.

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Roti prata is a traditional Indian food in malaysia 

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Crispy on the outside, soft on the inside, roti prata hits the spot every time. A South-Indian flat bread made by frying stretched dough flavoured with ghee (Indian clarified butter), it is usually served with fish or mutton curry.

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Baju melayu
Kebaya
Batik shorts with trousers
Most of this are used during hari raya

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nasi lemak is a traditional malay food in malaysia 

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Literally meaning “fatty rice” in Malay, nasi lemak's distinctive taste comes from cooking the rice in coconut milk and pandan leaves which gives the dish its rich flavour and fragrant aroma. It is rounded off with spicy sambal – a chilli paste made from dried chilies, garlic, shallots, and belacan (shrimp paste).