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Assalamualaikum and a very good day! Before I proceed with my sharings, I would like to introduce myself as the author of this padlet. I am Nurislyana binti Mohd Yussoff, or usually called Nuris by my friends. I am a student of Bachelor of Degree in Applied Language Studies (Hons) English for Intercultural Communication in UiTM Shah Alam.

Specifically for this assignment, I had chosen to talk about the traditional foods that are present in the selected ethnicities in Malaysia. I am grateful to be living in Malaysia where cultural diversity is not a question and choosing five ethnicities for this assignment is not a problem. After a quick research, I decided to write about the traditional foods of Murut, Telugu, Bajau, Orang Asli, and Bidayuh. I hope through this padlet, I can share new knowledge with everyone reading it!

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1. Introduction
2. Table of Content
3. Telugu
4. Murut
5. Bajau
6. Bidayuh
7. Orang Asli
8. Reflection
9. References

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Telugu people are the third largest group of Indians in Malaysia which consists of partial and fully Indian. Most of their ancestors came and migrated to Malaysia during the colonisation era. The current Telugu people are the 5th and 6th generation from when their ancestors migrated here in Malaysia.

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Telugu people are known for their love over hot and spicy foods. The most popular dish among the community is tamarind rice with green chilies which is called Pulihora. In the South Indian language, Puli brings the meaning of spicy and sour. This dish is a combination of tanginess which comes from the varieties of spices, and sourness which comes from the souring ingredient such as lemon or green mango.

Pulihora is made with tamarind, kokum, lemon or green mango, a variety of spices, lentils, peanuts, jaggery, and fried curry leaves. Pulihora is the common dish served during the Andhra festival and is used during their ritual in which they will make offerings with their God. The ritual is called Prasadam. Pulihora will be presented to their God and the worshipper will queue to get the dish after Darsana which is a promising sight given by a deity or holy person. This dish contains turmeric powder which they believe is a symbol of auspiciousness. It explains why this dish is chosen to be served during festivals or any auspicious events. This dish is also known as the poor man’s dish as it is inexpensive and can be served anytime during the day, or night.

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1. Firstly, fry mustard seeds, cumin seeds, dry red chilis, green chilies, and curry leaves together. After the seeds start to crackle, add peanut and chana dal. Fry the ingredients until it turns golden brown.

2. Add turmeric powder, asafoetida powder, jaggery, tamarind pulp, and some salt. The tamarind pulp needs to be cooked over medium heat for 4 to 5 minutes until the pulp has thickened up and the raw taste is gone.

3. Then, add the cooked rice and stir them together. After it is well-stirred, cover the pan and let it absorb the flavors.

4. Once you are done, drizzle some sesame oil and check the salt and spices according to your preference.

5. Your Pulihora is ready to be served.

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Murut is one of the ethnic communities that mainly occupant in the southwest Sabah, East Malaysia. They can be found particularly in districts such as Keningau, Tenom, Nabawan, and Beaufort. The Muruts also can be found in Lawas, and Limbang in Sarawak where they are called Tagal people. Apart from that, Murut people are part of the seven indigenous groups in Brunei.

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One of the very famous Murut traditional foods is Jaruk Dish. This salty and sour dish is made out of fresh fish or boar flesh compressed into a bamboo tube together with salt and rice. Jaruk Dish does not go through heat however, it has to be fermented for weeks or sometimes months before it could be served to eat.

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The Bajau people reside in the west coast of Sabah. They are widely known as the sea-nomads and are popular for their sea-based activities such as fishing, trading, and boat tenancy. Though some of them have moved on with modern times, there are still a number of them who still preserve their livelihood from the sea.

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As Bajau is popular for their diving skill, of course, their dish has to be related to the sea. Sagol is one of their traditional foods which is made with fish. Sagol is a direct translation of “mixed” or “mixture” in the Bajau language. There are 3 types of fish that are often used to make this dish which is the stingray, shark, and pufferfish. However, sharks are less used nowadays as they are prohibited from catching the fish due to the risk of extinction. As for pufferfish, it needs to be handled by a skilled or professional chef, as they will have to be careful with the thorns and to get rid of the poisons from the fish.

There are two types of Sagol which are dried Sagol and gravy Sagol. Different from other traditional foods, it is rather hard to find Sagol in any Sabahan restaurants or events due to the complexity of making the dish. The uniqueness of this dish is that it does not use regular cooking oil, but it uses fish liver oil, whether stingray liver oil or shark liver oil.

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1. Boil your selected fish with lemongrass until it is cooked and leave it to cool down after draining the water. If you wish to cook gravy Sagol, keep the drained water in a bowl.

2. After the fish has cooled down, separate the flesh of the first from its bone by shredding it.

3. Put some fish liver oil in a pan, and saute the onion well. Add the shredded fish and some turmeric powder afterward.

4. Add only a little of the fish broth if you wish to have dried Sagol, or you can add more if you want to have gravy Sagol. However, be careful as you do not want your Sagol to be too watery.

5. Finally, add some chilli peppers and salt according to your preference.

6. Your scrumptious Sagol is ready to be served!

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Bidayuh is one of the ethnicities that exist mainly in southern Sarawak. They are considered as indigenous groups and the name Bidayuh itself brings the meaning of ‘inhabitants of the land’. Bidayuh is part of the Dayak-ethnic group and it is appointed as the second largest tribe in the group in Sarawak.

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The Bidayuh people surely have a lot of traditional dishes such as Kersem, Tepui, Kasam Ikan, Samal Sorai, Asam Siok, and many more. In this writing, I will be introducing one dish called Asam Siok. It is a dish where rice and chicken are cooked together in a bamboo log. To add flavourful taste to it, lemongrass, garlic, ginger, and chilies. All of the ingredients will be stuffed into a bamboo log, and secured with turmeric leaves. As for the cooking, the bamboo filled with chicken, rice, and spices will be put near an open fire. Therefore, the flavourful aroma of the bamboo and turmeric leaves will marinate into the dish.

This dish is normally served during special occasions such as the Gawai festival, gatherings, and is chosen as the dish to welcome the VIPs.

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1. Cook your rice.

2. Cut the chicken into bite sized, and clean it well.

3. Prepare ingredients such as sliced ginger, lemongrass, shallot, garlic, salt, a little water, and cooked rice to marinate them together with the chicken for a few minutes.

4. After it is well-marinated, stuff all the ingredients into a cleaned bamboo stick for about ¾ full and secure the end with turmeric leaves.

5. Let the ingredients cook by putting the bamboo stick near an open fire. Remember to turn it around after a few minutes to ensure the ingredient is cooked evenly.

6. After about 30 minutes, when the chicken is well-cooked, the burnt outer layer of the bamboo will peel off. Split the bamboo and you can serve the dish with soup.

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Orang Asli which means “native” in Malay is an indigenous and minority group of people, who are also considered as one of the longest residents in the Peninsular of Malaysia. As of 2010, there are only 0.6% of the Orang Asli population left in Malaysia. Their rights as one of the most prominent in Malaysia, similarly as the Malay, Chinese, and Indians are well-preserved by the law.

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Ayam Pansuh is a famous Orang Asli traditional dish. It is chicken, cooked in a bamboo log together with some water which will be the soup, and some natural seasoning ingredients. Uniquely, this dish does not require any salt or sugar as the bamboo will produce a sweet and savory taste once it is grilled by the fire. The preparation for this dish usually takes about 3 to 4 hours in which the adult members of the family will look for bamboo logs while the children will look for other ingredients such as lemongrass, torch ginger, Vietnamese coriander, cassava leaves, ginger, and turmeric in the jungle. It is their way of teaching their children to learn about the dish and to preserve it.

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1. Cut the chicken into bite sizes and slice all of the other ingredients.

2. Mix the chicken and the other ingredients together.

3. Stuff them into the bamboo log, and add some water. Seal the end of the bamboo log with cassava leaves, and let it sit by the fire.

4. Once it is cooked, split the bamboo into half and it is ready to be served!