Reference:

Britannica Editors (2024, October 20), Bugis, Encyclopedia Britannica. Retrieved October 25, 2025 from https://www.britannica.com/topic/Bugis

☆ The Bugis community offers myriad range of traditional foods, ranging from main dishes to desserts that shows the uniqueness of their culture. One clear instance of this is the well-known 'Burasa' that could easily be found everywhere during Eid celebration, especially in Sabah and Johor.

☆ Furthermore, Bugis delicacies also features several traditional desserts including 'Pisang Ijo', 'Bandang-Bandang' and 'Berongko', each highlighting the versatile use of banana in their preparation.

Reference:

Misran N. N., Sharif M. S. M., Akbarruddin M. N. A., Saad M., & Yusoff A. M. (2022). Cultural Identity of Malay Bugis: A Reflection in Traditional Food Practices. Journal of Tourism, Hospitality & Culinary Arts, 14(1), 140-163. Retrieved October 25, 2025 from https://ir.uitm.edu.my/id/eprint/68109/1/68109.pdf

☆ Besides Hari Raya, Burasa also traditionally served during weddings and other celebration such as family gatherings and so on.

Reference:

Online, T.S. (2023) Interactive: A bugis tradition, The Star. Retrieved October 25, 2025 from https://www.thestar.com.my/news/nation/2023/04/16/interactive-a-bugis-tradition#close

This cultural Padlet has been prepared as part of the EIC404 ePortfolio assignment under the guidance of Sir Pavithran Ravinthra Nath. It aims to explore and highlight the diversity of traditional delicacies across Malaysia's various ethnics communities. The ethnic groups that I have chosen are Bugis, Suluk, Kadazan-Dusun, Iban and Bajau.

Student ID : 2025224074

Group : LG2431D

Lecturer's Name : Pavithran Ravinthra Nath

Reference :

Dino, N. (2022) (PDF) exploring the origin of the Suluk identity to Brew Peace, Exploring the Origin of the Suluk Identity to Brew Peace. Retrieved October 26, 2025 from https://www.researchgate.net/publication/379954878_Exploring_the_Origin_of_the_Suluk_Identity_to_Brew_Peace

☆ Suluk traditional cuisine is known for its use of aromatic spices, coconut milk as well as local ingredients which give each dish its distinctive flavor.

☆ One of the most well-known traditional dishes among the Suluk people is Tiyula Itum, a beef soup with a unique appearance due to the black colour of the soup that comes from the burnt coconut filling. According to Hallerimsical (2018), Tiyula refers to soup or stew while Itum means dark.

Reference:

Amir, I. (2022) Tiyula Itum: An unknown Suluk Traditional Dish, TIYULA ITUM: AN UNKNOWN SULUK TRADITIONAL DISH. Retrieved October 26, 2025 from ://sites.google.com/view/beritadimensi/urban/tiyula-itum-an-unknown-suluk-traditional-dish

☆ According to Halleramsical (2018), Tiyula Itum is known to be one of the dishes served to Royalties and also usually served during special occasion like Muslim weddings.

Reference:

Mulok, R., Biscante, R.C. and Juanillas, H.M. (2025) (PDF) exploration of food knowledge transmission of ethnic dishes of Muslim-migrated ethnic groups, Exploration of Food Knowledge Transmission of Ethnic Dishes of Muslim-Migrated Ethnic Groups. Retrieved October 26, 2025 from https://www.researchgate.net/publication/391451040_Exploration_of_Food_Knowledge_Transmission_of_Ethnic_Dishes_of_Muslim-Migrated_Ethnic_Groups

Reference:

Superadmin (2020) Facts about the unique Kadazan-Dusun people of Borneo, OLUMES. Retrieved October 26, 2025 from https://olumes.com/facts-about-the-unique-kadazan-dusun-people-of-borneo/?srsltid=AfmBOor0ZwFO-jJeQp1YGxWrwm56yPxMobDgB8EENVKBdNLqJlvI42jp

☆ Tuhau is a traditional cuisine made from the shoots of wild ginger. The shoots are thinly diced and mixed with a medley of chilli and scallions. Over the generation, Tuhau is modified and become into several new products such as dried Tuhau floss and Sambal Tuhau.

☆ Another well-known traditional cuisine among the Kadazan-Dusun people is Hinava, a traditional raw fish dish made from mackerel fish that was thinly sliced mixed with lime juice, sliced shallots and grated ginger. Malaysia's Department of National Heritage has recognized Hinava as a national heritage in 2009

Reference:

Yakin, H.S.Mohd. et al. (1970) Traditional food among the Kadazan-Dusun of East Malaysia: Cultural Identity Preservation, commercialization and nutrient information, UMS INSTITUTIONAL REPOSITORY. Retrieved October 26, 2025 from https://eprints.ums.edu.my/id/eprint/35197/

☆ Moreover, dishes such as Tuhau, Bambangan, Hinava and Linopot are considered as everyday meals. Up until today, these traditional cuisines remain an essential part of their identity, which often served during festivals and family gatherings.

Reference:

MySabah.com (2024) Hinava: Heritage Salad of Sabah. Retrieved October 27, 2025 from https://www.mysabah.com/wordpress/hinava/

Reference:

Simonson, T. et al. (2011) (PDF) ancestry of the Iban is predominantly Southeast Asian: Genetic evidence from autosomal, mitochondrial, and Y chromosomes, Ancestry of the Iban Is Predominantly Southeast Asian: Genetic Evidence from Autosomal, Mitochondrial, and Y Chromosomes. Retrieved October 27, 2025 from https://www.researchgate.net/publication/49821040_Ancestry_of_the_Iban_Is_Predominantly_Southeast_Asian_Genetic_Evidence_from_Autosomal_Mitochondrial_and_Y_Chromosomes

☆ 'Manok Pansoh' is basically chicken cooked in a bamboo together with ginger, tapioca leaves and lemongrass over an open fire. 'Manok' basically means chicken while 'Pansoh' refers to cooking in bamboo over an open fire. The technique of preparing this dish is quite similar to that of 'Lemang', as both are traditional cooked over an open fire.

☆ 'Tuak' is a rice wine made out of fermented rice with yeast and sugar. Based on a blog written by Donoe (2010), guests who visited the longhouse usually will be welcomed with a glass of 'Tuak'.

Reference:

Bernadine, E.A.A.U. and Abdullah, N.H.L. (2024) The Iban community’s perception: The taste, ingredients, and cooking methods of Ibanese traditional chicken dish, Online Journal for TVET Practitioners. Retrieved October 30, 2025 from https://publisher.uthm.edu.my/ojs/index.php/oj-tp/article/view/17054

Donoe (2010) Traditional iban food, Donoe's Blog. Retrieved October 30, 2025 from https://donoe.wordpress.com/iban/traditional-iban-food/

☆ Similar to 'Manok Pansoh', locals in Sarawak usually served 'Tuak' during Gawai celebrations. It is also normally served as a welcoming drink to the guests.

Reference:

Bernadine, E.A.A.U. and Abdullah, N.H.L. (2024) The Iban community’s perception: The taste, ingredients, and cooking methods of Ibanese traditional chicken dish, Online Journal for TVET Practitioners. Retrieved October 30, 2025 from https://publisher.uthm.edu.my/ojs/index.php/oj-tp/article/view/17054

Editor (2024) The cultural delicacy of Manok Pansah: A culinary gem in Malaysian cuisine, Munch Malaysia. Retrieved October 30, 2025 from https://munchmalaysia.com/malaysian-food/the-cultural-delicacy-of-manok-pansah-a-culinary-gem-in-malaysian-cuisine/

Reference:

Jeon, K. (2019) (PDF) the life and culture of the Bajau, Sea Gypsies, The Life and Culture of the Bajau, Sea Gypsies. Retrieved October 31, 2025 from https://www.researchgate.net/publication/338579212_The_Life_and_Culture_of_the_Bajau_Sea_Gypsies

☆ 'Sagol' also known as 'Senagol', is one of the famous traditional cuisines among the Bajau community. 'Sagol' came from the word in Bajau language which means mixed or mixture. Its either made up of intestines of stingrays, guitarfish or pufferfish, which are fish that has an enormous livers.

☆ 'Latok' is also one of the most famous Bajau traditional cuisine amongst the local in Sabah. 'Latok' is basically a type of seaweed that has a soft texture and form clusters. It can be consumed raw and usually served as a salad-like dish.

☆ 'Putu' also known as 'Piutu', is Bajau traditional cuisines that used to replace rice. 'Cassava' is the main ingredient used to make this food. The water is squeezed and cooked in steam. It is slightly thick and sticky, usually served alongside with 'Sagol', 'Latok', and other seafood side dishes.

Reference:

Jiahui (2023), Explore the flavors of traditional cuisine in Sabah - culinary delights, The Asia Press. Retrieved October 31, 2025 from https://www.theasiapress.com/explore-the-flavors-of-traditional-cuisine-in-sabah/?utm_source.com

☆ The Bajau community is also infamous for its death rituals called 'Ngeduang', where they believed that by feeding the dead will help them proceed to the new life in the nether world. During this rituals, some of the Bajau traditional food such as 'Kuih Wajid', 'Kuih Penyaram', 'Kuih Jala', 'Saging Randang', rice and some other dishes are being served as each dishes will represent something.

Reference:

Mohd Yakin, H.S. and Hj. Mahali, S.N. (2008) The semiotic interpretation and perception of the bajau- ..., Duang: The Semiotic Interpretation and Perception of the Bajau-Sama Community in Sabah. Retrieved October 31, 2025 from http://journalarticle.ukm.my/1116/1/The_Semiotic_Interpretation_and_Perception_of_The_Bajau.pdf