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Dear readers, picture above belongs to the author, Farhanah Binti Mohsin from Academy of Language Studies (APB), UiTM Shah Alam, Selangor.

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The Mamak ethnic (also-known-as Indian Muslim) is categorised as India Peranakan in Malaysia. The Indian ethnic came from India to Tanah Melayu before the independence day which is the 31st August, 1957. The Indian ethnic population increased during the 15th century in Tanah Melayu during the Kesultanan Melayu Melaka era. They married Malay Muslims and converted to Islam, thus they were called the Indian Muslim. However, there is an interesting story of how Malaysians address Indian Muslims as Mamak.

The word ‘mamak’ means ‘uncle’ in Tamil which is often used to show respect to those who are older than us. Back in the old days, children were referring “kedai mamak” as “the uncle’s restaurant” to indicate that (as they wanted to describe that) the restaurant belongs to an Indian Muslim uncle. Therefore, the norm of addressing Indian Muslims as Mamak was being practiced until this day.

Mamak has their own traditional food and believe it or not, most Malaysians eat their traditional food almost everyday without realising it! One of the most famous Mamak cuisine in Malaysia are Nasi Kandar, Roti Canai and Teh Tarik.

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Assalamualaikum and a very good day to my lecturer, Mr. Zachariah Aidin Druckman, my beloved family, my fellow classmates and the readers. Before we dive into the topic Traditional Food, I would like to introduce myself. My name is Farhanah Binti Mohsin and currently, I am a student of Bachelor of Degree in Applied Language Studies (Hons) English for Intercultural Communication in UiTM Shah Alam, Selangor. I am from Kepong, Kuala Lumpur and I am only 21 years old. I love to explore new cultures and I am eager to learn new knowledge from other cultures.

In this amazing padlet, I wish to present one of my assignments this semester regarding the Cultural Element in Malaysia. The chosen Cultural Element is Traditional Food and the study of five different ethnic groups in Malaysia namely Mamak, Banjar, Bugis, Mandailing and Chetty.

In conclusion, I hope that readers will obtain new knowledge and new experience when reading this e-Portfolio! Thank you, take care and stay safe!

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Before we dive into the traditional food of Mamak, I would like to share an interesting video of a well-known Mamak restaurant in Malaysia, Nasi Kandar Pelita.

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Traditional Food is not the same as other foods?

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Traditional Food is not the same as other foods?

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“Makanan warisan juga melambangkan identiti dan keunikan yang terdapat dalam sesebuah kelompok etnik.”

(Saleh et al., 2021, p. 9)

Based on the excerpt above, we can agree that Traditional Food defines our identity and our uniqueness in any ethnic.

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Nasi Kandar is undoubtedly the traditional food of ethnic Mamak. During the old days, the Mamaks would carry large pots (periuk) of Nasi Kandar on their shoulders by using the bamboo pole and selling it in the neighbourhood. The act of carrying the dish on the shoulder is called ‘kandar’ which automatically named the dish as Nasi Kandar.

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Hameediyah Restaurant in Penang was certified by the Malaysia Book of Record (MBR) for being the oldest Mamak restaurant that serves Nasi Kandar for over 114 years. Every restaurant differs from one another because each restaurant has their own recipe of Nasi Kandar. For example, some Mamak restaurants cook the rice differently by adding other ingredients which change the colour of the white rice becoming greenish-yellow rice (nasi hijau kuning) however, some Mamak restaurants serve white rice but alter the recipes of the dishes (lauk).

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To cook Nasi Kandar is somewhat challenging when it comes to preparing the 'lauk'. However, one can just simply eat Nasi Kandar with a fried chicken without needing to add more dishes like curry or vegetables.

Below is the recipe to prepare Nasi Kandar;

Ingredients:

1/2 chicken cut into 8 pieces

1 tablespoon turmeric powder

2 teaspoon salt

2 tomatoes cut into four

1 Pandan leave quartered

3 string curry leaves

2 string coriander leaves cut into 4 pieces

1 cinnamon stick

3 anise star

5 cardamom

2 large onion slice thinly

1/2 cup dark soy sauce

1/4 cup tomato sauce

cups water

1 teaspoon chicken bouillon

2 tablespoon palm sugar

1/2 cup oil

2 packets beef curry powder

3 cloves garlic

1 onion

2 inches of ginger

Instruction:

1. Clean chicken and coat the chicken with turmeric and salts. Marinade and leave aside for 30 minutes.

2. Deep fry the chicken until cooked and golden brown. Remove, drain and leave aside.

3. Heat up oil and saute the sliced onions until brown. Add in Pandan leaves, curry leaves, cinnamon, anise star and cardamon. Stir fry until fragrant.

4. Add in the curry paste and constantly stir until mixture well blended and fragrant. Add in water. Simmer for a while at least 15 minutes. Add in thick soy sauce, tomato sauce, sugar, bouillon and salt to taste.

5. Let it thicken for a while and add in the fried chicken. Simmer until gravy thickens and finally add in fresh tomato and coriander leaf.

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Resepi Nasi Kandar Yang Padu dan Buat Ketagih | Nasi Kandar Ala Deen Maju #NasiKandar #ResepiMamak

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When we talk about ‘roti’ in Malaysia, it means anything that is similar to bread. It can be biscuits (roti kering), loaf (roti bantal/roti bengali) and flatbread, also-known-as Roti Canai! Roti Canai is an adaptation of Indian Paratha Bread. In history, Indians migrate to Tanah Melayu and introduces their traditional food which then is adopted and adapted based on the Malay culture. The word ‘canai’ is derived from the act of kneading the dough of the ‘roti’.

Typically, Mamak restaurants offer us more than five types of Roti Canai and in some restaurants, we can customise our own Roti Canai! The variety of Roti Canai includes Roti Tampal, Roti Kawin, Roti Bom, Roti Tisu, Roti Jantan, Roti Telur and many more! This traditional food is best served with special curries such as dhal, curry and sambal. Some people prefer it to be served as Roti Canai Banjir where the Mamak will shred the bread and pour our requested curry on the bread until it is flooded!

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Have a look on how Mamak canai the bread! It looks amazing right!

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Cooking Roti Canai needs a lot of skills because it requires one to flip and knead the dough until the texture can be considered as the Roti Canai dough.  If one does not knead the dough properly, the bread will not become a perfect Roti Canai.

Below is the recipe to prepare Roti Canai;

Ingredients:

4 cups of bread flour

1 egg (room temperature)

40 gr unsalted butter (melted)

1 tbs condensed milk

1 1/4 cup of water

Instructions:
1. Add bread flour, egg, unsalted butter and condensed milk in a bowl. Whisk the mixture.
2. Add water
3. Start kneading the dough for 10 minutes, rest for 10 minutes and knead for another 5 minutes.
4. Cut the kneaded dough into 10 equal pieces.
5. Each pieces were rolled into balls.
6. Coat each ball with unsalted butter.
7. Place the balls in a buttered container and leave it for a night.
8. Spread unsalted butter on a platform that you wish to knead the dough.
9. Press the balls to flatten it.
10. Stretch the dough until you can see through.
11. Scrape and push the upper and lower end to the middle.
12. Roll the dough from one end to another. Leave it for 10 minutes
13. Press the dough into a 10-15 cm disk and fry it on pan.

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Besides Nasi Kandar and Roti Canai, Teh Tarik is also considered as the traditional food of ethnic Mamak. Teh Tarik is actually milk tea that undergoes an exciting pulling act before it is served. Teh Tarik was created after World War II because tea leaves that are of good quality were sold to the British. As a result, the ethnic Mamak does not have a choice but to purchase the leftover discarded tea leaves and construct a recipe to make Teh Tarik out of it.

The specialty of this traditional beverage is its unique way of preparing it and the way it is served. Back in the old days, ethnic Mamak would boil the discarded tea leaves for no more than three hours to make sure that the flavours had been extracted. With the influence of the Malay in cooking, the Mamak decided to add condensed milk or evaporated milk in the tea. To ensure the ingredients are carefully mixed, Mamak will pour the tea from one cup to another at a high distance by using their hands. Slowly, a fluffy foam will begin to form on top of the tea to indicate that the flavours are well mixed.

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Have a look on how far can the Mamak pull the tea! Other cultures such as Malays also learned how to make Teh Tarik. That is not all, in Malaysia, we have a Teh Tarik competition! It is an art, not just a regular traditional food.

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Below is the recipe to make this delicious water, Teh Tarik;

Ingredients:

Boiled water

3 tea bags (uncang teh)

1 1/2 tsp Condensed milk

A pinch of salt (optional)

Instruction:
1. Add tea bags in a cup and add 3/4 boiled water.
2. Add condensed milk and stir the drink.
3. Pull the tea from one cup to another. However, if you are not confident, just stir the tea.

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Cara Buat Teh Tarik Mamak | Mamak Pulled Tea

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The Banjar ethnic is one of the significant ethnicities in Malaysia as they are included in the ethnic Malay, Bumiputera. The history of Banjar ethnic migrating from the region of south Basin Barito, Kalimantan, Indonesia to Tanah Melayu. Banjar ethnic groups migrated to Tanah Melayu in the early 19th century. In Indonesia, they also live in other regions such as Alumtai, Alai and Margas. Those regions share the same similarity which describes the Banjar ethnic. Banjar ethnic commonly build their community in regions that are suitable for paddy field plantations. Therefore, the Banjar ethnic immigrate to Tanah Melayu are farmers that have expertise in the paddy field plantation.

According to a researcher, the first region that the Banjar ethnic came to Tanah Melayu is at Batu Pahat, Johor. During that time, they were selling desiccated coconut through Siak, Bentan, Inderagiri and straight to Batu Pahat and Singapore. After establishing a Banjarese community in Johor, they started to scatter around Tanah Melayu and the first region for them to scatter is Bagan Datuk, Perak. Now, in the 21st century, not everyone is aware that Perak has the most Banjar ethnic population. We may encounter people that descend from the Banjarese blood but we did not realise it. A well-known Malaysian that descends Banjar ethnic is Biduanita Negara, Puan Sri Datin Amar Salmah binti Ismail, or her stage name is Saloma.

Banjar ethnic brought their traditional food to Tanah Melayu and shared them with the Malays. The traditional food of Banjar ethnic that I will cover is Pais Anak Kiwak, Nasi Kuning Banjar and Wadai Kipeng.

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Nasi Kuning Banjar is a special traditional Banjarese dish. The rice used to cook this dish is not typical rice where one needs to use specific rice in order to successfully cook the best Nasi Kuning Banjar. Pera rice or Siamese rice is the selected rice to cook this dish and was mixed with turmeric powder. Nasi Kuning Banjar is best served with fried chicken or fried fish, hard-boiled egg and curry that has secret ingredients from their ancestors.

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Cooking Nasi Kuning Banjar is a piece of cake however, one needs to ensure the ingredients are correct. If the ingredients are not enough, the taste of the rice would be not as tasty as it should!

Below is the recipe to prepare Nasi Kuning Banjar;

Ingredients:

1 1/2 kg of Siamese rice

1500 ml of coconut milk

2 leaves of pandan leaf

1 tsp of garam

1/2 tsp of turmeric powder

Egg

Instructions:
1. Wash the rice thoroughly.
2. Add coconut milk, turmeric powder, pandan leaves and salt in a pan and boil them. After finish boiling it, pour it in a pot of washed rice.
3. Cook the rice for 25 minutes.
4. Boil the eggs until it is hard-boiled. Cut it in half and serve it with the rice.

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Wadai Kipeng is a traditional dessert from the Banjar ethnic and is very popular among the Banjarese community. In the Banjar language, the word ‘wadai’ means ‘kuih’ in Bahasa Melayu or 'dessert' in English. The word ‘Kipeng’ on the other hand means ‘keping’ in Bahasa Melayu or ‘pieces’ in English.

This mouthwatering dessert is often being served during festive seasons and religious ceremonies (majlis keramaian and doa selamat). The gravy of Wadai Kipeng plays an important role because it determines the level of sweetness of this dessert! Some people may see Wadai Kipeng as not attractive at all because of its colour but trust me, the taste is incredible!

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Below is the recipe to prepare Wadai Kipeng;

Ingredients:

2 cups of glutinous rice flour

Water

Salt

1 cup of caramelised palm sugar (gula melaka)

2 cups of coconut milk

Pandan leaves

Instruction:
1. Add water gradually into the flour until the dough is not too thick and not too soggy.
2. Make a small-ball-sized of the dough and press your thumb in the middle of the ball. Wadai Kipeng is prepared. Next step is preparing the sweet gravy.
3. Melt the caramelised palm sugar with plain water. Let it blend and melt then turn off the stove. Filter the sugar while pouring it in a container.
4. In another pot, add coconut milk, pandan leaves, a pinch of salt and the sugar.
5. Keep on stirring for about five minutes and add Wadai Kipeng in it. Continue to stir.
6. If you think the Wadai Kipeng is cooked, turn off the stove.

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The Bugis ethnic possess a lot of identities based on their historical journey and most importantly, they achieved their goals in Tanah Melayu. During the previous era, they were known as royalties with high ambitions, honest traders and amazing warriors.

After the year 1722, the hierarchy status in Johor consist of three positions which were Sultan, Yam Tuan Muda and Raja Tua. Surprisingly, a representative from the Bugis ethnic holds one of the positions, Raja Tua.

In 1134 Hijri, the King of Bugis received a letter from Raja Sulaiman to help him eliminate Raja Kechil in Riau, Indonesia. The King of Bugis succeeded in the mission when Raja Kechil escaped to Lingga to save himself. Due to the success, the King of Bugis requested for a favor where he wants other Kings of Bugis to be elected as Yam Tuan Besar or Yang Di-Pertuan Muda to conquer Johor. That is how the Bugis ethnic came to Tanah Melayu.

The delicious traditional foods that are from the Bugis ethnic are Buras and Lepat Lui.

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Whenever we visit the Malay ethnic houses during Eidul Fitri, the main dish that they will serve is ketupat or lemang. Unlike the Bugis ethnic, Buras or Burasak is the main dish when they celebrate Eidul Fitri. Now we can see that Buras are as important as ketupat during Eidul Fitri, right?

Buras might look simple to people who are not in the Bugis culture where they will only see glutinous rice with likku (somewhat it is like chicken floss or 'serunding ayam' in Malay culture) where actually, one needs skills in preparing Burasa. The specialty of this dish is that the glutinous rice is needed to be steamed with coconut milk (santan) in a banana leaf for about two to 10 hours. The culture also used traditional stoves (wooden kitchen) to cook this food. They believe that by cooking on the wooden kitchen, it will produce the best taste and will taste the same as their ancestors’ Burasa. The most amazing fact about this dish is that it can stay unrefrigerated for two days despite having coconut milk as its ingredient!

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Below is the recipe to prepare Burasa;

Ingredients:

1 kg rice

250 ml coconut milk

200 ml water

Salt

A4 size banana shoot leaves – for wrapping

Old banana leaves – about 20 inches long

Instructions:
1. Coconut milk, rice and salt are cooked first just like making nasi lemak.
2. Then, this hot rice is wrapped like a ‘Lepat’ using banana shoot leaves.
3. Take 5-6 packets of wrapped rice and stacked and re-wrapped with old banana leaves. Then it is tied with string and steamed for 5-6 hours before serving.
4. Plate your Burasak and serve right away with other Hari Raya side dishes.

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BURAS BUGIS PULEN & ANTI GAGAL UNTUK DISAJIKAN DIHARI LEBARAN BERSAMA OPOR

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People who are not familiar with Buginese traditional food often have confusion between Lepat Lui and Burasa. I must admit, I had difficulties in differentiating these two dishes too! After in-depth research, both Lepat Lui and Burasa are the same except for the ingredient. The main ingredient for Lepat Lui is glutinous rice (beras pulut) while the ingredient for Burasa is normal rice (beras nasi).

Same as Burasa, Lepat Lui is often served during the Eidul Fitri in any Buginese house during Eidul Fitri. It is common for Bugis ethnic to celebrate Eidul Fitri without ketupat, nasi impit or lemang because they have their own traditional food! This delicious traditional food of Bugis ethnic is best served with any additional dish (lauk) such as ayam masak kicap, serunding ayam, serunding daging and fried prawn to make it much more flavorful.

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Below is the recipe to cook Lepat Lui;

Ingredients:

15 pcs of young banana leaves, cut to 8 inch x 8 inch

3 pcs banana leaves, cut to 18 inch x 12 inch

280 ml of coconut milk

300 ml of water

1/2 tsp of salt

330 g of glutinous rice

Instructions:

1. Singe banana leaf over fire.

2. Combine coconut milk and water, bring to boil.

3. Season with AJI-NO-MOTO® and salt.

4. Put in glutinous rice and stir mixture constantly until dry.

5. Put 2 ½ tablespoon glutinous rice over young banana leaf. Wrap into a rectangular shape.

6. Place 5 lepat on banana leaf, bundle them together and tie with a string.

7. Boil for at least 2 hours. Add water if need to.

8. Ready to serve with side dish.

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The Mandailing ethnic is an interesting ethnic to discover. They were known as Kaum Pejuang which means that they are willing to sacrifice anything in order to gain success in life. During the year 1800, the Maindailing ethnic migrated to Tanah Melayu from North Sumatra, Indonesia. The name of Mandailing gives a message about the ethnic.

‘Mandailing’ came from the phrase ‘Mande Hiliang’ from the Minangkabau language. ‘Mande’ means ‘mother’ while ‘hiliang’ means ‘gone’. The phrase simply emphasises the difference between the Mandailing ethnic and the Minangkabau ethnic where the Minangkabau ethnic practices the principle of matrilineal. The Mandailing ethnic on the other hand, practices the principle of patrilineal.

The Mandailing ethnic shared their traditional food in Tanah Melayu. The traditional food of the Mandailing ethnic that I will cover is Pucuk Ubi Tumbuk and Kuih Jongkong.

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Before we dive in, let us learn more about the history of Mandailing ethnic in Tanah Melayu, also-known-as Malaysia.

The speech was given by Tan Sri Alimuddin Mohd Dom, Bekas Ketua Pengarah Pelajaran Malaysia during a meeting of the Mandailing ethnic at solar Gading Kencana Bidor, Perak.

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Pucuk Ubi Tumbuk (daun ubi tumbuk) is such a popular traditional food of the Mandailing ethnic. Pucuk Ubi Tumbuk is basically tapioca shoots that are being smashed and cooked with coconut milk and turmeric to make it taste mouthwatering. People often eat this dish, especially Malays and we can get it at nearly any Malay stalls during lunch breaks but we are not aware that this dish is actually the Mandailing ethnic’s traditional food.

Pucuk Ubi Tumbuk undoubtedly has tons of nutrition and one of them is it can help to overcome diseases such as stroke.

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Below is the recipe to make Pucuk Ubi Tumbuk;

Ingredients:

Cassava leaves

Turkey berry (terung pipit)

Etlingera elatior (daun kantan)

Onion

Lemongrass

Ginger

Anchovies

Instructions:
1. Roughly chop the leaves and then put in a food processor and chop into small pieces. Put the turkey berries in the food processor and chop into fine pieces. Alternatively, you can do it the traditional way by using a pestle to pound the leaves and pea eggplants into fine pieces. Squeeze out the liquid and discard.
2. Put all the ingredients to grind in a food processor and process into a paste. Add a bit of water to help it goes as needed.
3. Preheat a skillet or pot. Add cooking oil. Saute the ground spices until aromatic, about 3 minutes. Add the lemongrass, chopped torch ginger buds, and anchovies and continue to saute for another 2 minutes. Add water and bring to a boil.
4. Add cassava leaves and pea eggplant, and seasoning and cook until they are soft. Stir in coconut milk and bring to a gentle simmer. Don’t bring to a hard boil or the coconut milk will “break”. Have a taste and adjust to your preference.

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In Bahasa Melayu, the word ‘jongkong’ means ‘bar’ therefore, you can already imagine that this dish looks like a gold bar! Exciting, right? Kuih Jongkong is a really sweet dessert and is mostly served during Ramadhan. Just like other common Malay desserts, the main ingredient besides glutinous rice (beras pulut) to make Kuih Jongkong is coconut milk. However, Kuih Jongkong has an additional secret ingredient in it which is caramelised palm sugar (gula Melaka). By adding all these ingredients, the taste of this dessert is perfect!

Unfortunately, Kuih Jongkong can only be found in Hulu Langat, Selangor. Not many people have the knowledge to make this mouthwatering dessert because it requires one to have skills in order to make the perfect dessert.

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Below is the recipe to prepare Kuih Jongkong;

Ingredients:

1 cup rice flour

½ tsp. air kapur (limewater)

1 tsp. tapioca flour

2 cups water

6 pandan leaves

½ tsp. salt

Green food colouring, optional

500ml coconut milk

1 cup sugar

15 pieces of banana leaves

Instructions:
1. Clean and run banana leaves over flames to soften it. Cut into 8’’ x 6’’ rectangles.

2. Make pandan extract by blending pandan leaves and water. Strain and discard fibres.

3. Mix rice flour, air kapur, tapioca flour, pandan extract, pinch of salt and a few drops of green food colouring into a pot and whisk to combine. Cook it over medium heat and keep stirring until it thickens.
4. When it starts to thicken, it will look a bit lumpy. Keep stirring it with a bit of hot water until it becomes smooth again. The custard is ready when it gets glossy and starts popping up.

5.Take a piece of banana leaf and scoop a big spoonful of custard onto it and sprinkle 1 tablespoon of sugar on top.
6. Pick up leaf and fold one side to form a pouch. Tilt it one side and put in about 3 tablespoons of coconut milk into the pouch.

7. Seal pouch on both sides and secure with a toothpick.

8. Repeat process until you have used up all of the custard.
9. Steam for 10 minutes and let it cool down for a bit. Serve it warm or chilled.

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The Chetty ethnic is a very unique ethnic on its own because even though they are India Peranakan, they have their own language. The Chetty ethnic does not communicate using the Tamil language but they use the Chetty language and Bahasa Melayu to communicate. In the history of Tanah Melayu, during the Kesultanan Melayu Melaka, traders from Tamil Nadu, India came to Melaka to sell their spices in Tanah Melayu. Unfortunately, right after the fall of Kesultanan Melayu Melaka in the year 1511, the Chetty ethnic that came to Tanah Melayu to promote their spices began to worry as they started to lose contact with the family in India. Because of this event, the majority of the Chetty ethnic married Malays. They practiced Malay culture and are comfortable with it.

Even though the Chetty ethnic are basically descendants of the Indian ethnic, they do not look like Indians at all! Most of the Chettys have fair skin colour, which means that their skin is not too dark compared to the Indians. In fact, people from other cultures might see them as Malays because their looks are like the Southeast Asian which have fairer skin tone.

Like I mentioned before, Chetty ethnic share the same culture as Malays thus, their traditional foods are also quite similar with the Malays’ traditional food. The traditional food of the Chetty ethnic that I will cover is Haram Jadah.

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Chetty ethnic has a super healthy traditional food namely Haram Jadah. Haram Jadah is officially considered as one of the traditional foods of the Chetty ethnic by Jabatan Warisan Negara. Haram Jadah is basically a dish with a variety of vegetables being mixed together such as radish (lobak putih), aubergine (terung), bitter gourd (peria), and yardlong beans (kacang panjang).

I understand that readers may be curious about how this dish was given a name as Haram Jadah, right? The story of this dish’s name is amusing! Back in the old days, the ethnic’s ancestors did not have any specific recipe when cooking dishes. Besides that, they commonly will use any ingredients that are easily found. When their family asks them what they are cooking, they do not have an answer, so they would just casually say that they are cooking Haram Jadah.

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Below is the recipe in making Haram Jadah;

Ingredients:

Aubergine

Bitter gourd

Radish

Yardlong beans

Chilies

Chili paste

Cucumber

Turmeric

Shallot (bawang besar)

Coconut milk

Lemongrass

Instructions:
1.  Chop aubergine, radish, bitter gourd, yardlong beans, cucumber and shallot not too small and not too big.
2. Cut the chilies in half and take out all of its seeds.
3. Saute the chilies, chilie paste, turmeric, lemongrass and shallot in a pot.
4. Add aubergine in the pot and mix well with the paste.
5. Add plain water.
6. Leave the aubergine to fully cooked and can start adding other vegetables (bitter gourg, etc)
7. Add a little bit of salt.
8. Serve the dish in hot or warm.

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1. Introduction

2. Mamak

3. Banjar

4. Bugis

5. Mandailing

6. Chetty

7. Reflection on Cultural Mindfulness

8. References

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ASSIGNMENT 1_ “E-PORTFOLIO”  (cover page)

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REFLECTION ON EIC404 E-PORTFOLIO: CULTURAL MINDFULNESS

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REFLECTION ON EIC404 E-PORTFOLIO_ CULTURAL MINDFULNESS