This is my padlet for us to dive into the diversity of traditional cuisines for some ethnic groups in Malaysia. Bajau, Kadazandusun, Iban, Kristang and Orang Ulu are my focus on this assessment and I will focus solely on the traditional cuisine for each ethnic.

GROUP : LG2431A

STUDENT ID : 2025244998

LECTURER'S NAME : DR MAIZURA MOHD NOR

(People & History | Sabah Government Official website. (n.d.). https://sabah.gov.my/en/content/people-history)

(Story - | Sarawak Tourism Board. (n.d.). https://www.sarawaktourism.com/web/stories/story-view/our-people-bidayuh)

About the Kristang people and language. (n.d.). https://kodrah.kristang.com/about-kristang/.

Story - | Sarawak Tourism Board. (n.d.-c). https://www.sarawaktourism.com/web/stories/story-view/our-people-orang-ulu

Terra-Cultura. (2025, August 28). The Bidayuh of Borneo: History and Traditions of the Longhouses. Terra Cultura. https://terra-cultura.com/en/the-bidayuh-of-borneo-history-and-traditions-of-the-longhouses/

People and history. (n.d.). https://sabah.gov.my/en/content/people-history.

Musa, A. (2022, November 11). Kenali Hinava, sajian tradisional popular masyarakat Kadazan dusun di Sabah. I Love Borneo. https://www.iloveborneo.my/kenali-hinava-sajian-tradisional-popular-masyarakat-kadazan-dusun-di-sabah/

MySabah.com. (2025, June 6). Hinava: Heritage Salad of Sabah. https://www.mysabah.com/wordpress/hinava/

Hinava. (2020, August 8). Cookpad. https://cookpad.com/my/recipes/13367373

Hinava. (2020, August 8). Cookpad. https://cookpad.com/my/recipes/13367373

Maklumat Seni budaya. (n.d.). https://pemetaanbudaya.jkkn.gov.my/senibudaya/detail/964

PASTE INGREDIENTS

• Dried red chilies

• Shallots

• Garlic

• Lemongrass

• Ginger

• Galangal

• Ground turmeric

Malaysia, R. (2025, April 18). Devil’s Curry. Rasa Malaysia. https://rasamalaysia.com/devils-curry/

Malaysia, R. (2025, April 18). Devil’s Curry. Rasa Malaysia. https://rasamalaysia.com/devils-curry/

Bloor, A. (2025, July 30). Eurasian sugee cake (a semolina and almond cake). Singaporean and Malaysian Recipes. https://www.singaporeanmalaysianrecipes.com/eurasian-sugee-cake/

450g butter (room temperature)

450g castor sugar

225g sugee (semolina)

12 egg yolks

225 ml cream

5 egg whites

170g almonds, chopped and toasted

1 ½ tsp vanilla essence

½ tsp almond essence

½ tsp rose essence

2 tbsp brandy (optional)

225g self-raising flour (sifted)

STEPS

1. Using a stand mixer, beat butter and sugar until light and fluffy. Scrape the sides and paddle every few minutes.

2. Mix in the sugee evenly and chill for at least 4 hours or overnight in the fridge.

3. Take out the batter from the fridge and let it chill at room temperature while preheating the oven to 160 degrees.

4. Beat in egg yolks one at a time with the sugee batter.

5. Beat egg white in another bowl until stiff peaks.

6. Mix in almonds, vanilla essence, almond essence, rose essence, and brandy (optional).

7. Add in flour until just combined and followed by the beaten white eggs by using folding method.

8. Pour the batter into a mould, then lower the oven temperature to 130 degrees and bake the cake for about an hour. Done!

Sugee cake: A rich cake for a crowd | Periuk.my. (n.d.). https://periuk.my/recipes/sugee-cake/

Mail, M. (1970, January 1). Ayam pansuh A Sarawak exotic delicacy loved by many (VIDEO). Malay Mail. https://www.malaymail.com/news/eat/drink/2015/06/28/ayam-pansuh-a-sarawak-exotic-delicacy-loved-by-many-video/923543

Ismail, M. R. (2024, May 3). Resipi ayam pansuh. Harian Metro. https://www.hmetro.com.my/WM/2024/05/1086519/resipi-ayam-pansuh

Ismail, M. R. (2024, May 3). Resipi ayam pansuh. Harian Metro. https://www.hmetro.com.my/WM/2024/05/1086519/resipi-ayam-pansuh

An, N. (2025, May 22). Ketahui Tiboduk, Kuih Tradisional Dari Etnik Bidayuh Dalam Buluh Yang Unik. I Love Borneo. https://www.iloveborneo.my/tiboduk-kuih-tradisional-bidayuh-dalam-buluh/

1. Blend glutinous rice until it becomes flour.

2. Mix pandan water and sugar cane in a bowl and then add glutinous flour until the consistency is not too thick.

3. Pour in the fresh coconut milk into the mixture.

4. Roll the banana leaf and slide it into the bamboo.

5. Pour the batter into the bamboo but not too much, just until the batter enough for three quarter of the bamboo. It cannot be too much, if not the batter will overflow while cooking.

6. Put the bamboo against the ember and let it cook.

miss bid. (2021, January 2). Lemang Tiboduk || Bidayuh Bau, SARAWAK [Video]. YouTube. https://www.youtube.com/watch?v=A86l1VG0He0

Farisha. (2025, March 15). Hinompuka, kuih tradisional kaum Kadazandusun berasaskan beras pulut dan gula merah. I Love Borneo. https://www.iloveborneo.my/hinompuka-kuih-tradisional-kaum-kadazandusun/

STEPS

1. Mix glutinous rice flour, tadong, sugar, coconut milk, aji-no-moto and salt in a bowl.

2. Brush oil on banana leaves.

3. Put the mixture in the banana leaf and wrap. Do not put too much so that it would not overflow.

4. Steam for 30 minutes in a steamer and done!

Umamilicious. (n.d.). https://umamilicious.my/recipes/hinompuka

Jabatan Kebudayaan dan Kesenian Negara (JKKN). (n.d.). Senibudaya detail 1177. Portal Pemetaan Budaya JKKN. https://pemetaanbudaya.jkkn.gov.my/senibudaya/detail/1177

STEPS

1. Wash the fish and then separate the flesh and liver from the bone. After that, boil the fish.

2. Heat up oil in a pan while slicing the onion, chili and lemongrass.

3. Throw in all the ingredients that have been sliced in the pan and add a little bit of turmeric.

4. Once it gets golden brown, put in the fish liver. Before the liver cooks, add the flesh in.

5. Lastly, season with some salt.

Sagol makanan tradisi Bajau Semporna. (2022, January 28). https://demisabah.com/sagol-makanan-tradisi-bajau-semporna/

MySabah.com. (2022, April 18). Kuih Pinjaram, The UFO Cake of Sabah. https://www.mysabah.com/wordpress/kuih-pinjaram/

STEPS

1. Cook the brown sugar and normal sugar with water and pandan leaf (for extra fragrance) until they dissolve. Strain it and let it cool.

2. Mix all-purpose flour, rice flour and salt while gradually pouring in the sugar syrup earlier until well combined.

3. Add water if the batter is too thick. Just until the batter becomes slightly runny and smooth.

4. Strain the batter to prevent clumps when cooking later.

5. Whisk the batter until bubbles form.

6. Rest the batter for at least 4 hours at room temperature or let it ferment overnight and fry it the next morning.

7. Heat up oil in a pan to fry.

8. Pour the batter in slowly. When one side is cooked, flip it over until both sides are done.

9. Excess the oil and enjoy!

Nur. (2022, April 13). Sangat sedap. resipi kuih penjaram guna sukatan cawan. Rasa. https://www.rasa.my/sangat-sedap-resipi-kuih-penjaram-guna-sukatan-cawan/

Na, I. (2025, March 7). Menikmati Nuba' Laya: Hidangan Tradisional Etnik Kelabit dan Lun Bawang di Lawas. I Love Borneo. https://www.iloveborneo.my/nuba-laya-juadah-tradisional-kelabit-lun-bawang/

• Bario rice

• Itip leaves

• Water

MAKING STEPS

1. Cook the rice with an appropriate amount of water.

2. Once the rice is cooked, slow down the fire and mash it with a ladle or wooden spoon until it becomes smooth and sticky.

3. Prepare the itip leaves, clean the dirt that is on the leaves.

4. Lastly, an appropriate amount of rice according to the sizes of the leaves and then wrap it.

DC Simple Life. (2021, May 13). Making “Nuba Laya” (Lun Bawang tradisional food) [Video]. YouTube. https://www.youtube.com/watch?v=Ea_7GlB5s-o

INGREDIENTS

• Rice flour

• Glutinous flour

• Salt

• Sugar

• Water

STEPS

1. Mix all dry ingredients in a bowl.

2. Pour in water little by little so that the dough does not get too liquid.

3. Once the dough is done, heat up the oil to fry the dough.

4. While waiting for the oil to heat up, make any shape that you want with the dough.

5. Fry the dough with slow fire so that the skin does not get burn.

Sarawak, U. (2022, May 12). Dinuh kuih tradisional kaum Kayan - UTUSAN SARAWAK. UTUSAN SARAWAK. https://utusansarawak.com.my/dinuh-kuih-tradisional-kaum-kayan/