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Sikh Ancestry

Languange(s) spoken: Punjabi

Religion(s): Sikhism

The Sikh culture in Malaysia has develop significantly since the arrival of Sikh migrants in the mid-19th century. As a opposition community, Sikhs have developed a unique identity that blends their religious etiquette with regional influences. This identity is characterized by the faithfulness to the principles of Sikhism, particularly the amrit sanskar ablution ceremony, which distinguishes Khalsa members from non-Khalsa individuals. The Sikh community in Malaysia faces objection in maintaining their cultural identity amidst the tension of ingestion and local cultural influences (Zain, 2018).

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Photo retrieved from         https://selangorkini.my/wp-content/uploads/2019/03/FW851880_SB01_300319_ETNIK-lpr.jpg

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Murut Ancestry

Languange(s) spoken: Sabah and Malay

Dialects- Tagol, Timugon and Paluan

Religion(s): The majority of the Murut population practices Christianity, with about 82% identifying as Christians. A smaller percentage follows Islam (16%), while some still adhere to animistic beliefs (2%)

The Murut people, indigenous to the island of Borneo, primarily inhabit the northeast of Sarawak and the southwest of Sabah, Malaysia. Historically, they have been semi-nomadic, with some groups settling in lowland areas to cultivate crops like swamp-padi, maize, and tapioca. Traditionally, Muruts lived in longhouses on ridges above rivers for protection, but now they often reside in valleys near rivers (Ahmad & Holdsworth, 1994).

The Murut community is diverse, with tribes such as the Nabaai and Gana in the Keningau district, who maintain traditional knowledge, particularly in plant utilization for food, medicine, and fuel(Muhammed & Muthu, 2015).

The Murut customary and judicial systems underwent significant transformation during British colonial rule, evolving from traditional practices to more modernized systems with codified laws. This transformation was facilitated by both British officials and Murut leaders (A.Julius & Ken, 2024).

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Baba-Nyonya Ancestry

Languange(s) spoken: Baba Malay

Religion(s): Taoism, Confucianism, and Mahayana Buddhism

The Baba-Nyonya emerged from the mingling of Chinese traders and local Malay women, resulting in a unique cultural identity that combines elements from both heritages. The Baba-Nyonya community is primarily found in urban areas, particularly in Penang and Malacca, where they have historically acted as intermediaries in trade (Gin, 2017).

The community has roots tracing back to the Melaka Sultanate in the 15th century, with significant contributions to trade and commerce. Their ancestry reflects a blend of various ethnic influences, which has shaped their distinct identity and cultural practices (Moorthy, 2020).

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Sea Gypsies Ancestry

Language(s) spoken: Sabah and Malay

Religion(s): Sunni Islam and some also hold animistic beliefs, worshipping sea spirits and dities like Omboh Dilaut, the God of the sea

The Sea Bajau, particularly the Sama-Bajau community in Malaysia, have a rich maritime heritage and a complex ancestry that reflects their adaptation to coastal and marine environments. With an approximate population of 347,000 in Sabah, Malaysia, they are part of a larger group of about 1.1 million spread across Southeast Asia, including the Philippines and Indonesia. They are recognized as one of the most distinctive "sea peoples," with a history of migration and settlement across the Sulu Archipelago and beyond (Nagatsu, 2017).

Their ancestry is marked by a blend of primeval and maritime influences, leading to a unique cultural identity that includes various sub-groups, such as the Bajau Laut, who maintain a nomadic lifestyle on the sea(Ali, 2007).

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Orang Asli Ancestry

Language(s): Aslian languages and Aboriginal Malay languages

Religion(s): Traditionally, the Orang Asli practiced animism, which involves a deep spiritual connection to nature and the belief in spirits inhabiting natural elements. Over time, some Orang Asli have converted to Islam or Christianity, influenced by external interactions and government policies. Today, about 70% still adhere to animistic beliefs, while 10% are Christians and 15–20% are Muslims

The Orang Asli exhibit significant genetic drift, with the Semang showing deep roots in the Malay Peninsula, while the Senoi's ancestry is a mix of Semang and Indochinese origins, dating back approximately 4,000 years(Hill et al., 2006).

The Aboriginal Malays display a diverse genetic makeup, with connections to both island Southeast Asia and unique haplogroups(Hill et al., 2006).

Many Orang Asli face geographic and economic marginalization, lacking land titles and access to education and healthcare, despite government efforts for resettlement and developmentWhile the Orang Asli's rich heritage and ancestry are significant, their ongoing struggles with marginalization and adaptation to modern society present a contrasting narrative that underscores the need for continued support and understanding of their unique cultural identity.While the Orang Asli's rich heritage and ancestry are significant, their ongoing struggles with marginalization and adaptation to modern society present a contrasting narrative that underscores the need for continued support and understanding of their unique cultural identity (Abdullah et al., 2018)

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The Culinary Guides

SIKH

Sikh Ancestry

Sikh Traditional Cuisines

Research Article

References

SEA GYPSIES

Sea Gypsies Ancestry

Sea Gypsies Traditional Cuisines

Research Article

References

MURUT

Murut Ancestry

Murut Traditional Cuisines

Research Article

References

ORANG ASLI

Orang Asli Ancestry

Orang Asli Traditional Cuisines

Research Article

References

BABA-NYONYA

Baba Nyonya Ancestry

Baba Nyonya Traditional Cuisines

Research Article

References

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Assalammualaikum and Hello! My name is Hanniadrianna from LG2431A. I'm currently doing my degree in English Intercultural Communication at UiTM Shah Alam. For this subject i have chosen traditional foods as a cultural elements for 5 cultures which is Sikh, Sea Bajau, Murut, Orang Asli and Baba-Nyonya. I chose traditional food as this element piqued my interest the most and i would love to differentiate between one tradition from another to prevent from offending any cultures.

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Sikh traditional foods are deeply intertwined with cultural and religious practices, particularly exemplified through the communal meal known as langar. Langar is a free meal served in Gurdwaras, emphasizing equality among all participants, regardless of background.

Langar serves as a communal meal that fosters unity among participants, transcending social and economic barriers. Langat typically includes vegetarian dishes such as dal (lentils), roti (bread), and sabji (vegetable curry), (Desjardins & Desjardins, 2009).

Langar integrates extensive ritualistic and ethical dimensions, reflecting Sikhism's anti-caste ideology and promoting egalitarianism. The contemporary practice of langar is evolving, with debates surrounding its traditional forms, such as the use of chairs and tables, and concerns over commodification. While langar serves as a vital aspect of Sikh identity and community, some argue that modernization and commercialization may dilute its traditional values, leading to debates about the authenticity of contemporary practices (ўғли, 2023).

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Traditional Orang Asli main course dishes are deeply rooted in the cultural heritage of Malaysia's indigenous communities, characterized by unique ingredients and cooking techniques. These dishes often reflect the natural resources available in their environment and are prepared using methods passed down through generations. The preservation of these culinary practices is crucial for maintaining cultural identity amidst modernization pressures. Below are key ingredients and cooking techniques found in traditional Orang Asli dishes.

Key Ingredients

Local Herbs and Spices: Traditional dishes often incorporate local herbs and spices, which are integral to the flavor profile. For instance, pandan leaves are used in Bubur Anak Lebah for their aromatic qualities(Apriyanto & Idrus, 2024).

Rice and Tapioca Flour: These are staple ingredients in many traditional dishes, such as Bubur Anak Lebah, which uses rice and tapioca flour to create a chewy texture(Apriyanto & Idrus, 2024).

Fresh Meats and Vegetables: Dishes like Manuk Pansuh, a chicken dish that utilises fresh chicken and vegetables, cooked in bamboo to infuse natural flavors(Bernadine & Abdullah, 2024).

Cooking Techniques

Bamboo Cooking: This method is used in preparing Manuk Pansuh, where ingredients are cooked inside bamboo tubes over an open flame, imparting a unique smoky flavor(Bernadine & Abdullah, 2024).

Boiling and Pressing: In the preparation of Bubur Anak Lebah, ingredients are mixed, boiled, and then pressed to achieve the desired texture(Apriyanto & Idrus, 2024).

While traditional cooking methods and ingredients are cherished, there is a growing trend towards convenience foods among younger generations, which poses a threat to the preservation of these culinary traditions. Efforts to document and teach these practices, as seen in the Bidayuh and Malay communities, are essential to ensure their survival in modern times(Sharif et al., 2017)

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Based on the video provided:

Ingredients:

*for masala paste:

1.Cumin seeds - 1 tablespoon

2.Black pepper powder - 1 tablespoon

3.Cinnamon - 1

4.Cloves - 2

5.Green cardmom- 1

6.Onion - 1 (chopped)

7.Almond - 8 (soak & pilled)

8.Water malon seeds - 2 tablespoon

*for make sabji:

1.Oil - 2 tablespoon

2.Asafoetida - 1/2 tablespoon

3.Masala paste

4.Tomato puree - 1 cup

5.Red chilli powder - 1 tablespoon

6.Turmeric powder - 1/2 tbsp

7.Salt to tast

8.Green chilli - 2 (chopped)

9.Carrots - 1/2 cup (chopped & boil)

10.Grean peas - 1/2 cup (chopped & boil)

11.Potatoes - 2(chopped & boil)

12.Green beans - 1/2 cup (chopped & boil)

13.Cauliflowers - 1/2 cup (chopped & boil)

14.Capsicums - 1/2 cup

15.Punjabi masala - 1 tablespoon

16.Fresh creame as u like

17.Cilantro for garnish

Recipe:

-Firsly chopped & boil all sabji for 4-5 miniutes.

-Don't boil to capsicums.

-Now mix the all ingredients in mixing jar & grainding to make masala paste.

-Make a tomato puree also.

-Now heat oil in a pan. Adding asafoetida & masala paste.

-Sauted well than adding tomato puree.

-Also add turmeric powder,red chilli powder, green chilli & salt to tast.

-Mix and sauted 2 mints.

-After adding all boil mix vegetables & capsicums.

-You can use any kind of vegetables which you like it.

-Mix well and water as required.

-Cover it and cook 5 mints.

-Becouse vegetables are already cook.

-After 5 mints turn off the flame.

-Add punjabi masala & fresh creame.

-Garnish with cilantro.

-Enjoy the mix veg sabji with paratha, roti or rice.

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Mix Veg Sabji #Punjabi Style Mix Vegetables Curry#How to Make |Restaurant Style Mix Veg Sabzi

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Ever wondered what a meal at an Orang Asli home would look like? 🤔 Here's a look at just a few of the traditional dishes that have been prepared using... | By Native Discovery | Facebook

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Ever wondered what a meal at an Orang Asli home would look like? 🤔 Here's a look at just a few of the traditional dishes that have been prepared using...

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Types of Food:

•Traditional dishes include chapati, paratha, roti, and dal.

•Vegetables and legumes are common staples, with rice and bread forming the base of most meals.

•Dairy products like ghee and yoghurt are also used frequently in cooking.

Preparation and Cooking:

•Food preparation is often done at home using traditional methods, including the use of clay ovens (tandoors) and iron pans (tawas).

•Meals are typically cooked fresh daily, using a variety of spices such as cumin, coriander, turmeric, and garam masala to enhance flavor.

•Women traditionally take charge of food preparation, with cooking viewed as a communal and family-oriented activity.

Cultural Significance:

•Food plays a central role in Sikh religious and cultural events, including langar (community meals), where vegetarian meals are prepared and served to all, regardless of background.

•During religious festivals and gurdwara gatherings, food is prepared collectively and shared as part of the community bonding experience .

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Murut traditional cuisines reflect the rich cultural heritage and culinary practices of the Murut people, primarily found in Malaysia.

Traditional preparations methods of the Murut people utilises indigenous techniques for food preparation, often involving natural ingredients and methods passed down through generations. For instance, the Deori community prepares fermented fish products using sun-dried fish and local spices(Sarmah et al., 2014).

The preparation of these dishes often includes specific rituals and is tied to community events, emphasizing the social and cultural dimensions of food in Murut traditions(Tugang & Anne, 2022)

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Based on the highlight parts in the article:

Murut Traditional Cuisine and Preparation

Ingredients:

-They use locally available plants from their homesteads and surrounding forests.

-Common ingredients include:

•Wild vegetables like tuhau (Malaysian ginger), lady’s finger (okra), cucumber, ginger lily.

•Fruits like mango, longan, rambutan, tarap (wild breadfruit), guava, starfruit.

•Tubers like cassava and sweet potato.

•Herbs like lemongrass, turmeric, and ginger.

Preparation Methods:

-Cooking with basic methods:

•Vegetables and herbs are boiled and combined with simple ingredients.

•Fruits are eaten fresh without heavy processing.

•Some plants like tuhau are also made into pickles.

-Traditional drinks and remedies:

•Plant parts (e.g., young shoots, leaves) are boiled to make herbal drinks to treat fevers, gastric issues, and infections.

•Example: Boiling young papaya shoots for high blood pressure.

-Outdoor cooking:

•Firewood is commonly used, especially when preparing traditional drinks or liquor (like Montoku, a local rice wine).

Cultural Practices Related to Food:

•Preservation through pickling (e.g., tuhau pickles).

•Heavy reliance on wild and cultivated edible plants.

•Traditional food preparation and plant knowledge are more preserved among lower-income groups, who depend on natural resources for daily life.

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Ahmad, F. B., & Holdsworth, D. K. (1994). Medicinal Plants of Sabah, Malaysia, Part II. The Muruts. 32(4), 378–383. https://doi.org/10.3109/13880209409083019

Julius, E. A., & Wong, D. T. K. (2024). TRANSFORMASI SISTEM ADAT DAN KEHAKIMAN MURUT SEWAKTU PEMERINTAHAN SYARIKAT BORNEO UTARA BRITISH Transformation of the Murut Customary and Judicial System during the Governance of the British North Borneo Company. Sejarah, 33(2). https://doi.org/10.22452/sejarah.vol33no2.5

Muhammed, N., & Muthu, T. A. (2015). Indigenous People and Their Traditional Knowledge on Tropical Plant Cultivation and Utilization: A Case Study of Murut Communities of Sabah, Borneo. 3(1), 117–128. https://doi.org/10.47253/JTRSS.V3I1.503

Sarmah, A., Bora, S., Deori, D. J., Abujam, S. K., & Biswas, S. P. (2014). Indigenous technique for preparation of dry fish and products by Deori community. Journal of Experimental Biology and Agricultural Sciences, 2(6), 618–622. https://www.cabdirect.org/cabdirect/abstract/20153142015

Tugang, N. A., & Anne, B. (2022). Penganan: makanan warisan tidak ketara masyarakat iban di sarawak (satu penelitian awal). 8(1), 104–112. https://doi.org/10.51200/jobsts.v8i1.4166

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Based on the highlight parts in the article:

Ingredients:

-Sourced directly from surrounding forests, rivers, and small farms.

-Main ingredients include:

•Carbs/Starch: Cassava tubers, upland rice (huma rice), millet, corn, bananas, yams.

•Proteins: Jungle fowl, freshwater fish, frogs, squirrels, wild boars, lizards, and sago worms.

•Vegetables/Fruits: Pumpkins, long beans, cucumbers, bamboo shoots, okra, caladium, fruits (wild fruits and bananas).

Preparation Methods:

-Bamboo Cooking:

•Cassava tubers and meats are placed in bamboo and cooked by burning the bamboo over fire.

-Roasting:

•Jungle fowl and fish (Ikan Pais) are marinated with spices and wrapped in banana leaves, then roasted over open fire.

-Steaming:

•Traditional glutinous rice (Pulut Kukus Periuk Kera) is steamed inside Periuk Kera (a wild plant).

-Fermentation:

•Cassava tubers are sometimes fermented, sun-dried, and then roasted (Ubi Kikir).

-Simple Stir-Frying:

•Tender bamboo shoots and other vegetables are stir-fried with chili and spices.

Cultural Practices:

•Meals are often prepared using natural materials like bamboo and banana leaves.

•Food presentation is important for example , kneeling to arrange food politely during feasts.

•Food traditions are tied to events like weddings (special chicken dishes) and circumcision feasts (special glutinous rice dishes).

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Baba-Nyonya cuisine, also known as Peranakan cuisine, is a unique blend of Chinese and Malay culinary traditions. Their cuisine is characterized by the use of local spices and herbs such as lemongrass, turmeric, and pandan leaves, combined with Chinese cooking techniques. Common ingredients include coconut milk, tamarind, and belacan (fermented shrimp paste), which are used to create complex flavors and aromas (Albattat et al., 2017).

Popular traditional dishes include Ayam Buah Keluak, a chicken dish cooked with the unique buah keluak nut, and Laksa, a spicy noodle soup with coconut milk and seafood or chicken. Preparation often involves labor-intensive processes such as pounding spices with a mortar and pestle and slow-cooking to enhance flavors. Efforts to preserve Baba-Nyonya cuisine include documenting recipes and culinary practices, as seen in heritage cookbooks that provide historical context and step-by-step instructions (Chia, 2011).

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Based on the video provided:

Part one:

The spice paste

-A big bowl of dried chili, boiled and dessed

-6 candlenuts

-1 chunk galangal

-2 stalks lemongrass

-1 knob tumeric

-use two portions of this

-onions

-put everything into a blender

Part two:

The laksa gravy

-Fry the paste in oil until fragrant

-4 coconuts milk

-Add it to the spices paste

-Add the same amount of prawn stock

-Add more coconut milk if necessary

Part three:

Mrs Gan’s secret

-Minced prawn balls

-Season the paste then drop it into the gravy

-One spoonful at a time

-Wait for the prawn balls to float to the surface

Part 4:

-Serve it up with white bee hoon, bean sprouts, fish cakes, cockles

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Based on the highlight parts in the article:

Baba-Nyonya Cuisine in Malaysia
Baba-Nyonya food is a rich blend of Chinese and Malay cultures, dating back to the 1400s during the spice trade era. Settled mainly in Melaka and Penang, the cuisine also absorbed Indian and Middle Eastern spices. The result is a bold flavor profile that's sweet, sour, salty, and spicy.
Each region (Penang vs. Melaka) has its own variation of Nyonya cuisine.

Highlighted Dishes:

Asam Laksa: A famous Penang dish with tamarind-flavored soup, shredded fish, pineapple, cucumber, mint, and prawn paste.

Mee Siam: A Melaka favorite — tangy vermicelli noodles in prawn stock, topped with shredded omelette and calamansi lime.

Loh Bak: Five-spice meat rolls (originally pork, but often replaced with chicken) wrapped in bean curd sheets and deep-fried.

Belacan Lady Fingers: Steamed lady’s fingers served with spicy sambal belacan.

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Albattat, A. R., Asmara, L., Bakri, N. A., & Norzaman, N. S. (2017). The Awareness of Baba Nyonya Food amongst Culinary Arts Students in Management and Science University. Almatourism: Journal of Tourism, Culture and Territorial Development, 8(15), 117–135. https://doi.org/10.6092/ISSN.2036-5195/6784

Chia, P. (2011). Peranakan Heritage Cooking. https://www.amazon.com/Peranakan-Heritage-Cooking-Singapore/dp/9814346470

Moorthy, R. (2020). The Evolution of The Chitty Community of Melaka. 36. https://ejournals.ukm.my/jebat/article/download/42235/10979

Ooi, K. G. (2017). Eclectic Sociocultural Traditions of the Baba Nyonya of George Town, Penang, Malaysia. 9(2), 51–89. https://doi.org/10.22801/SVN.2017.9.2.51

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The Sea Bajau primarily utilizes the abundant marine resources available to them such as fish, shellfish, and other marine organisms, which are central to their diet and culinary practices. Their reliance on marine resources is a reflection of their lifestyle as a sea-dwelling community, often referred to as "sea nomads" (Boni et al., 2024).

The Sea Bajau practices traditional cooking techniques that include grilling, boiling, and fermenting, which are adapted to their sea-based lifestyle. Fermentation is a common method, similar to the preparation of Indonesian fermented foods like terasi and tempoyak, which involves the use of salt and natural fermentation processes to preserve and enhance flavors(Surya et al., 2024).

The preparation and consumption of these traditional dishes are deeply embedded in the Sea Bajau's cultural practices and are often associated with community gatherings and ceremonies. The Bajau's culinary practices are not only about diet but also about maintaining cultural identity and passing down traditional knowledge through generations (Boni et al., 2024).

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Based on the provided:

[9:45-12:54] Traditional process of making tapioca cakes

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Living Off The (Prickly) Sea, Kampung Kesuapan, Kota Kinabalu | Slumfood Millionaire | Malaysia

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Based on the highlight parts in the article:

Ingredients:

•Fresh, locally grown plants, vegetables, and seafood.

•Wild edible leaves, roots (yam, tuber), fruits (pumpkin, cucumber).

Cooking Methods:

•Slow cooking over wood fire or gasoline stove.

•Example dish: Ikan Ampap (braised fish, cooked until gravy dries).

Cooking Utensils:

•Clay pots used for cooking; careful low-heat cooking required.

•Large clay jars (tajau) used to store preserved food.

Use of Spices:

•Limited daily use; mostly fresh turmeric and ginger.

•Ground spices (cinnamon, cloves, etc.) used only for special occasions (e.g., weddings).

Use of Coconut Milk:

•Rarely used, mainly for desserts like Lamban (glutinous rice with coconut milk).

Food Preservation:

•Pickling common to preserve seasonal foods.

•Items pickled include bambangan (wild mango), samu (jackfruit or tarap skin), and salted fish.

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Desjardins, M., & Desjardins, E. (2009). Food that Builds Community: The Sikh Langar in Canada. Cuizine : The Journal of Canadian Food Cultures, 1(2), 0. https://doi.org/10.7202/037851AR

Мансуров, О. О. ўғли. (2023). Looking for Langar (pp. 135–153). Routledge eBooks. https://doi.org/10.4324/9781003281849-9

Zain, A. D. Md., & Ismail, M. S. (2018). Sikhism’s Identity and Challenges in Malaysia: A Literature Review. The International Journal of Academic Research in Business and Social Sciences, 8(7), 986–998. https://doi.org/10.6007/IJARBSS/V8-I7/4525

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Ali, I. (2007). Bogoo: warisan perahu komuniti bajau laut di sabah, malaysia (bogoo: the boat heritage of the bajau laut in sabah, malaysia). 25(1), 61–70. https://doaj.org/article/d9ded14c9bfe4435b0bb873623901b62

Boni, Y., Afiat, N., Suyuti, N., Jumaidin, L. O., & Melati, M. (2024). Preserving Coastal and Marine Resources:The Existence of Local Wisdom among the Bajau Tribe. Journal of Global Innovations in Agricultural Sciences, 663–671. https://doi.org/10.22194/jgias/24.1336

Surya, R., Nugroho, D., Kamal, N., & Petsong, K. (2024). Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy. Journal of Ethnic Foods, 11, 1–13. https://doi.org/10.1186/s42779-023-00218-y

Nagatsu, K. (2017). Maritime Diaspora and Creolization : Genealogy of the Sama-Bajau in Insular Southeast Asia. Senri Ethnological Studies, 95(95), 35–64. https://minpaku.repo.nii.ac.jp/?action=pages_view_main&active_action=repository_view_main_item_detail&item_id=7449&item_no=1&page_id=13&block_id=21

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Apriyanto, Y., & Idrus, M. (2024). The Malay’s Traditional Delicacy: The Practice of Bubur Anak Lebah in Perak. Journal of Mandalika Review, 3(1), 11–20. https://doi.org/10.55701/mandalika.v3i1.14

Hill, C., Soares, P., Mormina, M., Macaulay, V., Meehan, W., Blackburn, J., Clarke, D., Raja, J. M., Ismail, P., Bulbeck, D., Oppenheimer, S., & Richards, M. (2006). Phylogeography and ethnogenesis of aboriginal Southeast Asians. Molecular Biology and Evolution, 23(12), 2480–2491. https://doi.org/10.1093/molbev/msl124

Md. Sharif, M. S., Abdul Rahman, A. E., Mohd Zahari, M. S., & Mohamad Abdullah, K. (2018). Malay Traditional Food Knowledge Transfer. 3(10), 79–88. https://doi.org/10.21834/AJQOL.V3I10.103

Sharif, M. S. Md., Nor, N. M., Zahari, S. M., & Jeinie, M. H. (2017). The Malay Traditional Food Preparation. 2(7), 39–47. https://doi.org/10.21834/AJQOL.V2I7.63

Uping Bernadine, E. A. A., & Liew Abdullah, N. H. (2024). The Iban Community’s Perception:TheTaste, Ingredients, and Cooking Methods of Ibanese Traditional Chicken Dish. Online Journal for TVET Practitioners. https://doi.org/10.30880/ojtp.2024.09.02.014