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ADIRA NELLISA BINTI AZHARUL NAHAR (2022736573) - ASSESSMENT 1_ LIST OF REFERENCES

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- The Tausug, meaning 'people of the sea current', are also known as Suluks in Sabah. The community originated from the Sulu Archipelago in the Philippines and they migrated to Sabah in the 18th century.

- They have now become established Sabahans and the Tausug can be found mainly in coastal area communities in eastern Sabah.

- Most of the food within the community have similarities with the people from the Philippines.

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- The Lun Bawang are mostly found in Limbang Division of Sarawak, Malaysia, especially around Lawas Town.  Long Semadoh, Ba Kelalan and Long Luping are some of the notable and historical villages located up in the highlands.

- The villages are beautiful and are widely claimed by visitors as the most beautiful places on earth. The people in the community are extremely friendly and peaceful.

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- Kadazan Dusun is the largest ethnic group in Sabah, Malaysia. It is situated on the northeastern extremity of the island of Borneo. They are also known as “Mamasok”, which means “indigenous people”.

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ADIRA NELLISA BINTI AZHARUL NAHAR (2022736573) EIC404 ASSESSMENT 1 _ e-PORTFOLIO REFLECTION

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CARA BUAT KELUPIS MUDAH #kelupispapar #kelupissabah #kelupisbrunei

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Wadjit is made of black and white glutinous rice. The dish can be commonly found in the stalls at Sandakan. The usual price of wadjit is RM0.20. Wadjit can also be prepared with or without banana leaves.

Ingredients 1:

300 g glutinous rice (Soaked overnight)

4 tbsp water

Ingredients 2:

30 g caster sugar

45 g gula Melaka

30 g brown sugar

8 pieces pandan leaves

¼ tspn salt

200 ml thick coconut milk

Banana leaves for wrapping

Instructions:
1. Steam ingredients 1 over high heat with three pandan leaves.
2. Sprinkle with 4 tablespoons of water after 15 minutes.
3. Continue steaming until rice is cooked.
4. Cook ingredients 2 in a pot until it turns into syrup.
5. Add in cooked glutinous rice and simmer until  dry.
6. Scoop out and press onto a tray and let it cool.
7. Wrap in prepared banana leaves.

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Tiyula itum or sup daging masak hitam is a dish native to the people in Sabah. The name originated from the Philippines and it is a combination of the word tula' and itum. Tula' means cooking with soup and itum is black because of the burned coconut. This dish is believed to increase libido and high blood pressure.

Ingredients:

1/2 roasted coconut filling

1.5 kg of beef

1-2 inches of pounded ginger

1-2 inches of pounded galangal

1 inch pounded turmeric

5 cloves smashed garlic

1 large sliced onion

5 smashed lemongrass stalks

10 pounded chili seeds (pounded)

Asam keping

Salt and Ajinomoto powder to taste

Instructions:

1. Mix the meat with the pounded ingredients and the roasted coconut filling.

2. Marinate the meat for a while.

3. Heat the oil then sauté the onion and garlic until crisp and fragrant.

4. Add the meat and lemongrass then stir well.

5. Add enough water and boil until the meat is tender. Add water if necessary.

6. Add asam keping, salt and Ajinomoto powder to taste.

7. Cook over medium heat until the aroma rises.

8. Ready to serve!

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Kelupis is a dish commonly make during Hari Raya, Wedding events and other celebration at the Lun Bawang community.

Ingredients:

500ml coconut milk

500ml of water

500gm glutinous rice

Daun Ngirik (special leaves for kelupis)

Pandan leaf

Salt to taste

Instructions:

1. Wash glutinous rice and daun ngirik

2. Cook coconut milk, water, a little salt and pandan leaves over medium heat until the oil breaks

3. Add the washed glutinous rice and stir until the water and coconut milk are dry

4. Wrap glutinous rice with daun ngirik

5. Wrapped kelupis can be steamed or stored in the freezer

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Daun ngirik or also known as daun lerek is a leaf specially used to make Kelupis.

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Nuba laya or soft rice is made of steaming hot mashed rice wrapped in leaves. Nuba laya can be either dry or wet depending on your preference.

Ingredients:

10 cups of rice

Water

leaves

Instructions:

1. Wash the rice in a pot.

2. Add water until it fill up the pot and bring it to a boil.

3. Stir the rice occasionally until it is soften.

4. Mash the rice until it is well combined.

5. Wait until the rice cool down and wipe  leaves until it is clean from dirt and dust.

6. Wrap the rice with the leaf.

7. Serve it with other dishes such as serunding and rendang.

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Making 'Nuba Laya' (Lun Bawang tradisional food)

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Ropuhan Di Tanak Wagu / Bachelor's Kitchen

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Resepi Pinasakan Bosungan / Ikan Basung Masak Ampap

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-  'Jawi' is the word Arabs used to refer to Muslims from Southeast Asia. 'Peranakan' means offspring of people who came to the Malaysian Straits and married locals.

- The term Jawi Peranakan refers to all Muslims born locally, speak the Malay Language and have a mixed Indian-Malay or Arab-Malay lineage.

- The community is known for their usage of lemuni in their cooking. It provides multiple medicinal benefits such as treating common colds, lowering blood pressure and liver issues.

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- The cooking style of the Baba Nyonya community is a hybrid of Chinese and Malay culture. It is a legacy of marriages during the fifteenth and sixteenth centuries between Chinese immigrants and native Malaysians in Melaka.

- Chinese merchants and entrepreneurs flocked to Melaka as they are hoping to escape famine and poverty during Manchu rule. The Chinese settlers, mostly male, intermarried with Malay women, thus, the Baba-Nyonya community was born.

- The Baba-Nyonyas retain Chinese traditions and religious beliefs while simultaneously adopted Malay customs and social practices. Their blend of Chinese and Malay cooking remains the most significant legacy.

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During the days before refrigeration was invented, Kadazan-dusun people would cook dishes like pinasakan to go for days without spoiling. Pinasakan is very suitable to be eaten with white rice and sambal.

Ingredients:

Cleaned sardines

Banana leaves

4 pieces of turmeric Leaves

2 chopped bambangan mango

1 tablespoon cooking oil

4 cloves chopped garlic

1 large chopped onion

4 cm chopped ginger

1 teaspoon turmeric Powder

5 sliced dried chili

50 g tamarind

100 ml Air

3 asam keping

Maggi cukup rasa to taste

Instructions:

1. The fish should be disemboweled and cleaned first. Set it aside.

2. Put the cooking oil in the pan and wait until it is hot. Then sauté the garlic, ginger, turmeric powder and dried chilies until fragrant.

3. Add tamarind, asam keping, Maggi cukup rasa and water with fish into the pan.

4. Then in a pot, arrange a piece of banana leaf with turmeric leaves and bambangan mango. Place the fish and the cooked ingredients on the leaves.

5. Cover the lid of the pot and let it cook over low heat for about 25 minutes.

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Hinava is a raw fish salad that is well-known among the Kadazan Dusun people. The dish is often serve during the Kaamatan Festival (Rice Harvest Festival). Hinava can be an appetizer or served with a bowl of rice.

Ingredients:

600g raw tuna or mackerel. Cut it into strips.

120 ml lime juice or vinegar

3 to 4 small sliced shallots

2 inches young ginger, finely julienned

2 large chilies, cut into fine strips

5 bird’s eye chilies, cut finely

1 small bitter gourd (cut into strips and marinated in salt for few minutes )

Salt & sugar to taste

Instructions:

1. Mix the sliced bitter gourd with salt to reduce

2. bitterness. Rinse it with water.

3. Marinate the fish with lime juice or vinegar for 10 minutes.

4. Mix all ingredients together.

5. Chill it in the fridge until it is ready to eat.

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Kadazan Dusun people believe that rice has soul because the presence of paddy spirits, Bambarayon. Linopot is made of rice and it is packed and wrapped nicely in a big leaf. The word “Linopot” means packing in Dusun language.

Linopot can last for days without getting bad. After unwrapping, the leaf can be used as an eco-friendly plate and it does not have to be washed.

Ingredients:

1 bowl of hot rice

1 bowl of sweet potatoes

1 pinch of salt

1 bowl of water

2 pieces of banana leaves

Instructions:

1. Cook rice as usual.

2. Boil the sweet potatoes with a bowl of water and salt.

3. When the sweet potatoes are soft, you can remove the skin and cut into small pieces.

4. Mash hot rice together with sweet potatoes.

5. Wrap the rice in banana leaves.

6. Linopot rice is ready to eat.

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NASI MINYAK KENDURI KAHWIN | Tips Nasi Berderai Sebiji Sebiji

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Ayam Buah Keluak (Chicken with "Black Nuts")

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Ayam Buah Keluak (Chicken with "Black Nuts")

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- Ayam Buah Keluak is made using the seeds of the kepayang, a tall tree that can be found in the mangrove swamps of Malaysia and Indonesia.

- The nuts must be cooked properly as it is poisonous and can be deadly. They’re soaked in cold water for at least two days, after which the flesh is scraped out and pounded into a paste with salt and sugar. The paste will be stuffed back into the shell.

- The chicken and kepayang seeds are simmered for hours and coated with sautéed spice paste and tamarind puree.

Ingredients:

1 kg chicken, cut into chunky pieces

15 buah keluak

4 stalks bruised lemon grass

4 tbsp oil

4 tbsp tamarind paste

1 litre water

1½ tbsp sugar

1 tsp salt

15 shallots

2 cloves garlic

2cm piece galangal

3 candlenuts

8 fresh seeded red chillies

4 dried chilies, soaked

1 tbsp belacan stock granules

Instructions:

1. Soak buah keluak in water for two days. Scrub well with a brush and wash clean.

2. Heat oil in a wok, fry ground spices and lemon grass until fragrant. Add in chicken and stir it constantly.

3. Add tamarind juice and buah keluak. Simmer until the liquid thickens and chicken is tender. Add seasoning to taste, then dish out to serve hot.

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Ayam Pongteh or also known as Nyonya Stewed Chicken is a dish made with chicken, potato, taucheo (fermented soy bean sauce) and gula Melaka (palm sugar). Ayam Pongteh is often served with steamed rice.

Ingredients:

2 shallots, peeled and roughly chopped

5 cloves garlic, peeled and roughly chopped

4 small boiling Yukon or Red potatoes, peeled and cut into large pieces

1/4 cup oil

1/4 cup taucheo

Salt to taste

3 cups water

1 tablespoon dark soy sauce

1 tablespoon soy sauce

2 tablespoons palm sugar, chopped

0.4 kg-1.3 kg chicken, cut into bite-sized pieces

Instructions:

1. Pound shallots and garlic into a coarse paste.

2. Heat oil over medium heat and add the paste and fry for about 2 minutes.

3. Add taucheo, dark soy sauce, and palm sugar. Stir until palm sugar has dissolved and liquid has thickened.

4. Add chicken, potatoes and the 3 cups of water. Bring it to a boil.

5. When the water boils, reduce heat and simmer, stir the dish occasionally until the chicken is tender.

6. Season with salt and soy sauce to taste. Serve hot with steamed rice.

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Laksa Nyonya (Curry Noodles with Coconut Milk)

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Laksa Nyonya (Curry Noodles with Coconut Milk)

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Each state in Malaysia has their own version of Laksa. For the Baba Nyonya community, it is traditionally made with fish-based gravy of prawns and served with thick rice noodles or thin vermicelli.

Ingredients for the paste:

1 cup onion puree

1tbsp of minced galangal

4tbsp minced garlic

200ml vegetable oil

3tsp belacan (shrimp paste)

2tsp grated turmeric

4tbsp minced dried shrimp

150ml chilli paste

25g minced lemongrass

3tbsp sugar

4 1/2tbsp chicken stock granules

Ingredients for the soup:

600ml coconut cream

1.4litre water

1/2cup laksa leaves

300g seafood (prawns, sliced fishcake etc. – poached)

500g dried rice sticks, soaked in warm water until soft and strain it.

250g Hokkien noodles

2 Lebanese cucumbers and cut it into thin strips

200g beansprouts

10 halved tofu puffs

4 boiled peeled eggs

Instructions:

1. Combine all paste ingredients except oil and mix well. Fry paste in the oil until browned and aromatic.

2. Combine 1 cup fried paste with water and coconut cream. Put in all the halved tofu puffs and simmer for 3 minutes.

3. Boil a saucepan of water and blanch ingredients separately. Noodles and beansprouts for 10 seconds each and seafood about 20 seconds.

4. Divide noodles, beansprouts, seafood and chicken into bowls. Pour over soup and tofu puffs, top with eggs.

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Nasi kenduri also known as Ghee Rice, is a popular Jawi Peranakan dish and it is a take on biryani. Biryani was introduced to India by the Mughals. Indian Muslim merchants brought it to Penang more than 600 years ago.

Ingredients:

Shallots

Garlic

Ginger

Clarified butter

Cloves

Cardamom

Cinnamon quills

4 cups of Basmati Rice

Instructions:

1. Fry shallots, garlic and ginger in clarified butter.

2. Add in cloves, cardamom and cinnamon quills.

3. Basmati and water are then added to the mixture.

4. The rice cooked until it is cooked.

5. Serve it with other dishes.

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Nasi Lemak Warna HITAM? Nasi Lemuni, Hidangan Warisan Penuh Khasiat  | Resepi Tok

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Nasi lemuni is a dish flavoured with the leaves of the simpleleaf chastetree (Vitex trifolia). The herb is believed to restore vitality to women in confinement.

Ingredients:

1 kg of basmathi rice is washed and tossed

6 cups water

1 cup lemuni leaf extract

200 grams coconut cream

Minced onion

Minced garlic

Sliced ginger

4 herbs spice

Pandan leaf

Lemongrass

Salt to taste

Sugar to taste

Olive oil

Instructions:

1. Heat up the pot and add olive oil.

2. Sauté onion, garlic and sliced ​​ginger until it is aromatic.

3. Add pandan leaf, lemon grass and spices.

4. Add water and lemuni leaf extract.

5. Add in salt and sugar to taste and stir.

6. After boiling, add coconut cream and rice.

7. Stir until well combined, cover the pan until the rice is cook.

8. Once cooked, serve it with other dishes.

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1. Introduction
2. Table of Contents
3. Baba Nyonya
4. Jawi Peranakan
5. Kadazan Dusun
6. Lun Bawang
7. Tausug
8. Reflection
9. References

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Assalamualaikum and I hope you will have a pleasant day ahead of you! I am Adira Nellisa Binti Azharul Nahar, the author of this Padlet. I am 20 years old and  my occupation is a student. Currently, I am pursuing my studies in Bachelor of Degree in Applied Language Studies (Hons) English for Intercultural Communication at UiTM Shah Alam.

For my assignment, I am tasked to choose one of the cultural elements and 5 of the ethnic groups within Malaysia. I choose Food as the cultural element and the ethnic groups are Baba Nyonya, Jawi Peranakan, Kadazan Dusun, Lun Bawang and Tausug.

Within this portfolio, I would like to exhibit my findings and knowledge that I have gained throughout my intensive research of my chosen ethnic groups in Malaysia.

Without further ado, I would like to present to you my assignment.