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Bidayuh is the second largest indigenous ethnic group in Sarawak after the Iban. The Bidayuh people are also known as the Land Dayak. In fact, the name Bidayuh itself means 'the people of the land'.

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The term Baba is an honorific term for a Peranakan male. Strictly speaking a Peranakan-Chinese Baba is a descendant of a Chinese who has had long residence in the Straits, as opposed to the local-born children of nineteenth century Chinese immigrants. Nyonya is term given to a Peranakan female.

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The Banjar of Malaysia lives in the region of Sabah, where it is in the northernmost part of the island of Borneo. Origin of the Banjar resulted from the mixing Javanese and Malay cultures. Originally located in Kalimantan, the Banjar gradually expanded to Borneo, presumably the result their trading and maritime way of life.

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Banjar traditional food also known for its use of aromatic herbs and spices. The cuisine contemplate the region’s cultural diversity.

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Hello everyone! Welcome to my padlet. I’m Liyana and I hope that my padlet project here could help you to gain some informations about the food of the cultures in Malaysia.

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- Banjar
- Bidayuh
- Cina Peranakan / Baba Nyonya
- India Peranakan / Mamak
- Orang Asli

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This padlet will shows around the different traditional’s food in Malaysia which including specifically from the Banjar, Bidayuh, Cina Peranakan / Baba Nyonya, India Peranakan / Mamak, Orang Asli.

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This dish used to be served after finished planting rice or thanksgiving ceremony. In the Banjarese language, 'wadai' translates to 'sweet snack,' while 'kipeng/kepeng' refers to the pressed or pinched pieces that form the discs.

How to prepare the dish is to knead the flour until it becomes the dough. Then take the dough in small quantity, and shape it into a round shape and then squeeze it a little so that it becomes flat. Afterwards, the kneaded flat dough are inserted into the boiling geavy that are made out of water, white sugar, palm sugar and salt.

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Kuih Balongan Ahyam is a traditional food that has been inherited from the ancestors of the Banjar community. The kuih are only prepared for family meals in the month of Ramadan but have been marketed to increase the family's income.

This cake is not too difficult to make because it only uses ingredients such as coconut, brown sugar, white sugar, banana leaves and is steamed for 15 minutes. It also tastes sweet like dodol.

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It is one of the famous traditional food in Banjar community which is known as Kuih Balatakar. This cake is almost the same as bengkang but the way to make it is to use young coconut filling and young coconut water. It is best to consume while it is still hot.

The way to make this kuih is considered to be crunchy so it is difficult to make it and there are still many Banjar people who are not good at making this kuih.

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Asam Siok is chicken and rice dish cooked in bamboo by the Bidayuh community.

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Frequently, 'asam siok' is always compared to and Iban dish, which is 'manok pansoh' (chicken cooked in bamboo) due to its similar appearance and approach of cooking. The ingredients used to make 'asam siok' is different as one of the ingredients for this Bidayuh version of a dish includes rice.

To prepare this dish, the chicken is marinated with salt, ginger and lemongrass which sliced into smaller pieces. The chicken and rice then mixed together before being stuffed into a bamboo until it is about three quarter full. The top of the bamboo is then stuffed with tapioca leaves. The bamboo is then left to cook under open fire.

Once it is cooked, the bamboo for 'asam siok' is peeled off to reveal stuff rice and chicken.

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This dish is Tilamuak or in some part of the Bidayuh's, it is called as 'tramuak'.

It is rice steamed in pitcher plant. To prepare 'tilamuak', the glutinous rice mixed with coconut milk and then steamed for an hour until it is fully cooked. Some prefer to add meat such as minced pork or chicken to their 'tilamuak'. Others may prefer to add peanuts instead.

Commonly, 'tilamuak' is served during special occasion such as Gawai, weddings or even during huge family gatherings.

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The dish is called as Samal Sorai or better known as Sambal Serai. The Bidayuh community is very fond of farming, therefore when in the area the Bidayuh people's village, you can find a lot of lemongrass around their house. So, their stock of lemongrass is always plentiful and the idea to produce the samal sorai was born.

How to make it you only need to grind lemongrass, red onion, garlic, chili, belacan, and a little salt until it is smooth but still looks a little rough. The anchovies need to be ground separately because the anchovies need to be fried until crisp before adding the other ingredients.

The aroma resulting from this samal sorai makes you drool and it is enjoyable to eat it with white rice and even used as a taste enhancer.

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The hybrid cuisine of Malaysia’s Baba-Nyonya cuisine is probably one of Southeast Asia’s finest. As most of the Baba-Nyonyas at the time were rooted in towns of Melaka and Penang, the cooking soon evolved to include Indian and Middle Eastern spices.

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Sweet, sour and spicy Asam Laksa is arguably Penang’s most famous dish. A bowl of Asam Laksa comes with white rice noodles, steeped within as asam (tamarind) flavoured soup. Its toppings include generous amounts of shredded fish, sliced pineapples, cucumber, onions, red chillies, lettuce, mint leaves and a dollop of thick prawn paste.

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The meat rolls, frequently known as the five spice roll, are traditionally prepared with pork. Therefore, as with most things in Malaysia, it can be susbstituted with chicken meat. Marinated with Chinese five-spice powder and mixed with various ingredients such as water chestnuts, jicama, carrot and onions, rolled up with a thin sheet of bean curd, the rolls are fried until its crispy on the outside.

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Popular in Melaka, Mee Siam is a vermicelli dish served in a splash of prawn stock-based broth. Typically, topped with shredded omelette and calamansi lime halves, the dish is tangy and a just a bit of spicy. It is often served as breakfast but also can be enjoyed widely throughout the day as well.

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The word "Mamak" is said to be derived from the Tamil word that refers to uncle, named as "Maa-ma". In Malaysia generally, it is used by young people as a call to older people. The Mamak people, is an ethnic group in Malaysia, known for their unique blend of Indian and Malay cultures. Mamak people are primarily descendants of South Indian Muslims, mainly from Tamil Nadu and Kerala.

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Orang Asli are the indigenous minority of Peninsular Malaysia.

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Pucuk Rebung is a bamboo shoot that is often fried with some chili and has a pleasant cabbage-like taste. For tribes closer to towns and cities, these dishes are often prepared with anchovies and onions.

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Some tribes like a Semai tribe in Pahang, they plant their own variety of rice with heirloom seeds passed down by their ancestors. The tribe refers to this as padi bukit (hill paddy). The rice has a very different taste and texture. The grains then are cooked in daun bembun which it will gives it a nice aroma to the rice.

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Ayam masak buluh or fowl cooked in bamboo is one of the most popular preparations. The Semai and Temuan tribes marinate the jungle fowl with thinly sliced daun semomok, salt, chilli and turmeric. Then it will be stuffed into bamboo and roasted over fire.

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Nasi Kandar is a popular northern Malaysia dish, and originates from Penang. It is a steamed rice dish that can be plain or lightly flavored, and is served with a variety of curries and side dishes. Nasi Kandar can be seen in most Tamil Muslim restaurants or "Mamak Malaysia" and Indian Muslim stalls.

This dishes are complemented by meas such as fried chicken, curry spleen, beef, fish roe, shrimp or fried squid. The vegetable dish is usually like eggplant, okra or sweet potato. A mixture of curry sauce is poured over the rice. This is called as "banjir" and imparts of variety of flavor to the rice.

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Roti Canai or round flat bread is a common favorite dishes in Malaysia. It is usually eaten as breakfast, but some people will enjoy it during lunch, evening and dinner together. Often eaten with teh tarik, or iced tea. This dish usually will be served with daal or parpu gravy or curry with anchovy sauce.

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Tosai is also known as dosa, dosay, dhosha, thosai or chakuli. Tosai also consists of various types such as egg tosai, chili tosai, onion tosai and Rava tosai. Tosai is indeed a good food for health and it is suitable for everyone to eat it. Tosai is very rich in carbohydrates and proteins and suitable for people who are on diet. Tosai is eaten as breakfast or dinner.

Tosai can be eaten with variety of side dishes such as sambal, Indian pickles, chicken or mutton curry. Inside the tosai also filled with potatoes and onions that have been fried until crispy.