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Tuesday, May 20, 2008

Wau in Malaysia

Wau in Malaysia


Wau Kuching ( Cat kite )

It is called a cat kite , another popular shape in Malaysia and decorated in the same way as the wau bulan. It has a hummer attached at the top of the kite. This hummer is used to lul the kite flier to sleep, to frighten away evil spirits, and to forcast the following days weather.





Wau Merak ( Peacock kite )

Wau Merak has completly different leaf and flower designe from other wau kites. It is more Indonesian than Malaysian, and reflects the supposed origin of the design. It also has head an tail. The tail is usually heavy colored yarn , and the head is wire or bam wrapped with the same.



Wau Bulan ( Moon kite )

Wau Bulan is the most famous in Malaysia. It is called Wau Bulan because of the crescent -shaped tailpiece. Wau bulan usually have 2.5 metres wing span and height measuring up to 3.5 metres. It is richly decorated with colourful pattern of flower and leaves. In a windy day, wau bulan can reach a height of more than 450 metres. Malaysian Airline System has chosen it as its logo, to symbolize control
led flight.



Wau Jalabudi ( Women kite )

The shape of Wau Jala Budi or woman kite is the same as the other wau. The difference lies at its tail. It is called the woman kite because the shape of the kite looks like a woman.





Monday, May 19, 2008

Malaysian Food

Malaysian Food

Malaysian food can be separated in three different cuisines. About 70% of the Malaysian population is Malay, about 25% is Chinese and the rest is mainly Indian. These 3 cultural groups have each their own styled cuisine. We will explore these cuisines here.

  • Malay food
  • Indian food
  • Chinese foood

Malay Food

Nasi Lemak : Coconut-flavored Rice Meal - is rice cooked in coconut milk made aromatic with pandan leaves [screwpine leaves]. It is typically served with Sambal Ikan Bilis - fried dried anchovies cooked in a dry sambal sauce, and garnished with cucumber slices, hard boiled egg and roasted peanuts. Traditionally packaged in a banana leaf, it is usually eaten as hearty breakfast fare.

Satay : BBQ Sticks - This famous meat-on-a-stick appears on menus from New York to Amsterdam. The secret of tender, succulent satay is, of course, in the rich, spicy-sweet marinade. The marinated meat; chicken or beef, are skewered onto bamboo sticks and grilled over hot charcoals. Some satay stalls also serve venison and rabbit satay. A fresh salad of cucumbers & onions are served together with a spicy-sweet peanut sauce for dipping. Ketupat, a Malay rice cake similar to Lontong, is also an accompaniment to satay, great for dipping in satay sauce. Dee'lish!!

Beef Rendang: Malay Spiced Coconut Beef - This hot, dry spiced dish of tenderly simmered meat offers the typical Malaysian taste of coconut, balanced with robust, tangy spices. Rendang is a must-have on special occasions such as weddings, ideally served with nasi kunyit [turmeric rice]. During Ramadan & Eid, the Malay New Year, Rendang is sure to take center stage on bountiful tables of feast in homes everywhere. During this festive season, a special rice cake called Lemang is made to eat with Rendang. Lemang is made from glutinous rice and santan coconut milk, carefully packed into bamboo poles lined with banana leaves and cooked in the traditionally way over low open fires.

Sambal Udang : Spicy Prawns - whole prawns or shrimp are cooked in a classic Malay sauce; a spicy robust sauce made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan also spelt belachan or belacan, a dried shrimp paste paste. Sambal Udang is the perfect accompaniment to the country's un-official national dish - Nasi Lemak.

Ayam Masak Merah: Red-Cooked Chicken - is similar to the Italian famous dish Chicken Cacciatore except for it spicy hotness. Pieces of chicken are first pan-fried to a golden brown then slowly simmered in a spicy tomato sauce. This popular Malay dish is especially scrumptious with nasi tomato [tomato rice].

Laksa: Noodles in Tangy Fish Soup - Thick rice noodles are served in a tangy fish soup/gravy. Not at all fishy, the soupy gravy is made with mackerel and lots of aromatic herbs. Fresh garnishing of shredded cucumber, lettuce, pineapple, onion and fragrant mint leaves finishes the dish. In general the term Laksa refers to Malay style laksa, sometimes called Malay Laksa. There are slight variations in different parts of the country. The key ingredient is tamarind, used as a souring agent, giving it a tart tangy taste. This version of laksa from the 'hawker food capital' - Penang, is especially famous and well known as Penang Laksa or Penang Assam Laksa.

Ikan Bakar: BBQ Fish - or Ikan Panggang is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong [chubb mackerel, also called Indian mackerel]. The fish, kept whole is marinated in spices, coconut milk, and sometimes stuffed with sambal, then wrapped in fresh banana leaves and grilled over hot charcoals.

Otak Otak : Malay Fish Mousse - fresh fish fillets are blended with light spices, coconut milk, kaffir lime leaves and other aromatic herbs, into a sort of fish mousse. The fish mousse is wrapped in banana leaves and steamed or grilled. It makes an exotic appetizer or cocktail party bite!

Roti Canai : Indian Pastry Pancake - Indian in origin, this rich and flaky pastry pancake has now come to be known as a favorite Malaysian 'appetizer' in Malaysian eateries all over the globe. Roti Canai [also called Roti Prata] is served with a side of curry for dipping, usually a Malaysian Chicken curry.

Get the best games now! Indian Food Nasi Biryani: Indian style Rice Dish - Basmati rice is first saute'ed in ghee [clarified butter] and cooked with the world's most expensive spice, saffron. The dish is assembled by layering the flavorful rice with tender pieces of spiced-cooked lamb, mutton or chicken, with a garnishing of slivered almonds and raisins. This 'delicacy' dish is served as a main course on special occasions, such as weddings and celebrations. In Nasi Kandar restaurants [local Indian-Muslim restaurants], nasi biryani refers to the rice only cooked without the meat, and is a choice of rice [instead of plain steamed rice], to eat with your selection of curries and side dishes. Nasi Biryani is also sometimes spelt Nasi Beriani.

Mutton Korma : Korma, usually spelt Kurma in Malaysia, is a comparatively mild [not hot] curry. Usually mutton [goat] or lamb is slow cooked in a medley of spices and coconut milk. Kurma is popular as an alternative to hot or fiery curries, especially at special occasions such as weddings - to please the palates of all guests especially those who are not accustomed to hot foods. This flavorful curry can be served with plain steamed rice, biryani rice, nasi minyak [ghee rice] or roti [bread]. It is also delicious with the famous Malay 'lacy' crepes called Roti Jala.

Tandoori Chicken: Indian Clay-oven Chicken - an all-time favorite, tandoori chicken is served 24 hr at 24 hr Mamak eateries [local Indian restaurants]. Great for those late-night munchies! Mildly-spiced spring chicken quarters are baked to tender succulence in a tandoor - a traditional Indian clay oven. A spicy mint sauce is usually served on the side with plain or garlic Naan bread.

Fish Head Curry : a fish head, usually from large sized groupers, cods, salmons or red snappers, is cooked in fish curry powder, spices, chilies, tamarind and coconut milk. This weird and wonderful dish has gained popularity especially with fish aficionados, who know that the sweetest meat of the fish is from the head and cheeks!

Chinese Food

Hainan Chicken Rice: originating from Hainan in China, this dish is ubiquitous, one of the most popular everyday meal. Chicken is slow poached whole, allowed to cool to room temperature and cut up into bite-sized pieces. Rice is then cooked with the flavorful chicken broth. Cucumbers, scallions and cilantro garnishes the chicken. A small side of the chicken broth is usually served as well. And always - a must-have dipping sauce made of red chilies, garlic, ginger and lime juice completes the meal.

Bak Kut Teh : Pork Rib Tea - A very popular Hokkien herbal soup [also spelt Bakuteh] which in English is translated as 'Pork Rib [Pork Bone] Tea', traditionally served for breakfast as an invigorating tonic to start the day with Ewe Char Koay [Chinese crullers]. Pork ribs are long simmered in a 'tea' of Chinese medicinal herbs and whole bulbs of garlic, often with dried shitake mushrooms added for earthiness. A chicken version Chi Kut Teh [also spelt Chikuteh] is also popular.

Fish & Chicken Clay pot: Fish, usually Garoupa is simmered with chicken in a clay pot - a hearty & delicious dish to eat with plain steamed rice and a side of hot sauce or fresh sliced chilies in soy sauce.

Yong Tau Foo: Tofu stuffed with Fish Mousse - Tau Foo means tofu or soy bean cakes in Chinese dialect. Deep fried tofu cakes and vegetables - bitter gourd, whole red chilies, zucchini - are stuffed with a fish mousse or pate, then steamed or boiled and served with a dipping sauce.

Malaysia's Batik




Malaysia's Batik







Batik found in both countries of Indonesia and Malaysia have a shared tradition, and is much associated traditionally with the island of Java. On the contemporary scene, however, Batik Malaysia is fast attaining its share in the international fashion limelight. While the states of Terengganu and Kelantan are traditionally famous and well-regarded for the production of batik in Malaysia today, the city of Kuala Lumpur and places such as Penang and Langkawi which are popular among tourists for their tropical sun-kissed beaches are also important sources of batik Malaysia.


While it shared a common origin with Indonesian batik, Batik Malaysia dares to be different and some of the excellent contemporary pieces can attest to batik's vibrancy and splendour that transcends cultural aesthethics and borders. In the past decade or so, there has been a revival and rejunevation of the arts and crafts of Malaysia. Under the patronage of the late Y.A.B Datin Paduka Seri Endon Mahmood, for instance, the nyonya kebaya and batik gained international recognition. Her passion for Malaysia's cultural heritage and arts and crafts are reflected in many undertakings and projects then. Her legacy in promoting and doing more for batik and other Malaysian arts and crafts is still kept alive by passionate parties, both governmental bodies and private insititutions and batik enthusiasts and designers.


Global exhibitions, various books, workshops, textile conferences, fashion shows, tourism, competitions, classes all contribute to batik's popularity and attracting new admirers of this ancient art which is given a new life. The book, "Batik Inspirations" is one such endeavour. One distinct feature of Malaysian batik is the modern, unrestrained motifs which often draw from local cultural expressions. Colours too, in many instances tend to be bold and varied. While floral themes abound, more abstract forms are taking forms on the canvas of the batik fabric. This unique combination of features makes batik appealing beyond the Malaysian borders. This batik book focus on batik Malaysia/ Malaysian batik - with batik techniques, motifs and designs that are close to the country. It combines batik Malaysia with fashion, by Malaysian batik designers.

Tuesday, May 6, 2008

Dikir Barat






Dikir Barat is a modified and secularized version of zikir, which is a form of incantation praising Allah and Prophet Muhammad (S.A.W). Like most folk performances, the Dikir Barat, in its traditional practice, is an avenue for social commentary.

A Dikir Barat ensemble consists of two opposing groups who sing in a call-and-respond pattern. Each team is lead by a tukang karut or lyricist whose performance is judged by his ability to versify, his skill and his ingenuity for improvisation.

While singing, the group members will do certain actions, especially the hands to brighten and enliven the performance.

Handclapping and the striking of a gong accompany the entire performance.















Monday, May 5, 2008

Music and Dance

Music and dance are almost inseparable in the Malaysian culture. Where there is one, the other is not far behind. True to Malaysia's heritage, dances vary widely and are, if not imports direct from the source nation, heavily influenced by one or more of Malaysia's cultural components. Much of Malaysian music and dance has evolved from more basic needs into the mesmerizing, complex art forms they are today.


Traditional music is centered around the gamelan, a stringed instrument from Indonesia with an otherworldly, muffled sound. The lilting, hypnotic beats of Malaysian drums accompany the song of the gamelan; these are often the background for court dances. Malaysia's earliest rhythms were born of necessity. In an age before phone and fax, the rebana ubi, or giant drums, were used to communicate from hill to hill across vast distances. Wedding announcements, danger warnings, and other newsworthy items were drummed out using different beats. The rebana ubi are now used primarily as ceremonial instruments. The Giant Drum Festival is held in kelantan either in May or June.


Similarly, silat, an elegant Malaysian dance form, originated as a deadly martial art. The weaponless form of self-defense stripped fighting to a bare minimum. Silat displays are common at weddings and other festivals; the dancer will perform sparring and beautiful routines to accompanying drums and other musical instruments.


The candle dance is one of Malaysia's most breathtakingly beautiful performance arts. Candles on small plates are held in each hand as the dancer performs. As the performer's body describes graceful curves and arcs, the delicate candle flames become hypnotic traces.

The Joget, Malaysia's most popular traditional dance, is a lively dance with an upbeat tempo. Performed by couples who combine fast, graceful movements with rollicking good humor, the Joget has its origins in the Portuguese folk dance, which was introduced to Malacca during the era of the spice trade.


Among the many different traditional theatres of the Malays, which combine dance, drama, and music, no other dance drama has a more captivating appeal than Mak Yong. This ancient classic court entertainment combines romantic stories, operatic singing and humor.


The Datun Julud is a popular dance of Sarawak, and illustrates the age-old tradition of storytelling in dance. The Datun Jalud tells of the happiness of a prince when blessed with a grandson. It was from this divine blessing that the dance became widespread among the Kenyah tribe of Sarawak. The Sape, a musical instrument, renders the dance beats, which are often helped along by singing and clapping of hands.


Although Malaysia's cultural heritage is rich and varied almost beyond belief, it would be a mistake to assume that heritage to be wholly traditional. Malaysia has joined the recent world music trend by updating many of its beautiful traditional sounds. Modern synthesizers accompany the gamelan and the drums for a danceable, hypnotic sound you won't soon forget.

Seni Silat Gayung






In a world where nature provided for many of humankind's needs, leisure was honed to an art form. Much of Malaysian leisure time is occupied by elaborate competitions. Kite-flying is a favorite among participants and spectators alike. Kites, called waus, are painstakingly designed and crafted in vibrant colors and patterns. Intricate floral cutouts are pasted on, building up the design until the kite is ready for the bright paper tassels that complete its decoration. Kite construction is an ancient art passed down from the nobles of the Melakan court. Over the dried padi fields, a wau bulan, or moon kite, catches an upcurrent of air. Its wing span is larger than that of an albatross. What used to be a post-harvest diversion among padi farmers has become an international event. Wau festivals are organized each year and draw participants from as far away as the Netherlands, Japan, Germany, Belgium, and Singapore.

The pre-harvest counterpart to the post-harvest wau-flying is top-spinning, a game requiring great strength, excellent timing, and dexterity. These are not childrens' toys. A gasing, or spinning top, can weigh up to ten pounds and can sometimes be as large as a dinner plate. Gasing competitions are judged by the length of time each top spins. The tops are set spinning by unfurling a rope that has been wound about the top. A gasing expert can set one spinning for over an hour.

Silat is at once a fascinating, weaponless Malay art of self defense and also a dance form that has existed in the Malay Archipelago for hundreds of years. Like the best martial arts, silat is often more about the spirit than the body. The silat practitioner also develops spiritual strength, according to the tenets of Islam.

In an age when many of the martial arts are dying out, young people are especially drawn to this art there are countless silat groups in Malaysia, each with their own style. Silat demonstrations are held during weddings, national celebrations, and of course during silat competitions.

Sepak Takraw is one of Malaysia's most popular sports. In a game reminiscent of hackey-sack (or perhaps the source for it), players use heels, soles, in-steps, thighs, shoulders and heads everything but hands to keep the small rattan ball aloft.












Theatre(Wayang Kulit)



Perhaps the best known Malaysian theater event is the wayang kulit. Before the encroachment of television, the wayang kulit, or shadow puppet play, was the favorite after-dark entertainment. The enang, as the puppeteer was called, directed the puppets' intricate movements while singing dozens of parts in a performance which often lasted several hours. The wayang kulit draws its inspiration from the Ramayana, the Hindi epic comprised of a potpourri of immortal tales. The wayang kulit throws in a handful of Javanese and Malay characters for good measure and then pits good against evil in a classic plot. Warrior animals, giants, ghouls, princes, and priests battle it out to the finish in this rousing epic.



Friday, May 2, 2008

Thursday, May 1, 2008

Rampaian Dance

Ethnic Groups in Malaysia


Nationwide

Banjarese • Malay • Chinese • Indian • Bugis • Eurasian • Javanese

Peninsular Malaysia

Baba Nyonya • Malaccan Portuguese • Chitty • Malaysian Siam • Minangkabau • Orang Asli

Sarawak

Bidayuh • Bisaya • Bukitan • Iban • Lun Bawang • Kayan • Kedayan • Kelabit • Kenyah • Melanau • Penan • Punan • Selako • Ukit

Sabah

Bajau • Brunei • Dusun • Ida'an • Kadazan • Lotud • Murut• Orang Sungai • Rungus • Suluk

sabah's ethnics

Kadazan

The Kadazans are an ethnic group indigenous to the state of Sabah in Malaysia. They are found mainly on the west coast of Sabah, the surrounding locales, and various locations in the interior. Due to similarities in culture and language with the Dusun ethnic group, and also because of other political initiatives, a new unified term called “Kadazan-Dusun”was created. Collectively, they form largest ethnic group Sabah. The Kadazans are also conside red a subgroup of the Dayak people.


Etymology

While Kadazan was an official designation for this ethnic group, it is widely believed that the term itself was a political derivative that came into existence in the late 1950s to early 1960s. No proper historical record exists pertaining to the origins of the term or its originator. However, an article written by Richard Tunggolou on this matter may shed some light. According to Mr. Tunggolou, most of the explanations of the meanings and origins of the word ‘Kadazan’ assumed that the word was of recent origin, specifically in the late 1950’s and early 1960’s. He says that some people have theorized that the term originates from the word ‘kakadazan’ (towns) or ‘kedai’ (shops), and from the claim that Kadazan politicians such as the late Datuk Peter J. Mojuntin coined the term. In fact, the word ‘Kadazan’ is not of recent origin. There was evidence that the term has been used long before the 1950s. Owen Rutter, in his book, “The Pagans Of North Borneo”, published in 1929, wrote: “The Dusun usually describes himself generically as a tulun tindal (landsman) or, on the West Coast, particularly at Papar, as a Kadazan.” Owen Rutter worked in Sabah for five years as District Officer in all five residencies and left Sabah with the onset of the First World War.

Culture

Kadazan culture is heavily influenced by the farming of rice, culminating in various delicacies and alcoholic drinks prepared through differing home-brewed fermentation processes. Tapai and lihing are the main rice wine variants served and consumed in Kadazan populated areas, and are a staple of Kadazan social gatherings and ceremonies.


The most important festival of the Kadazans is the Kaamatan or harvest festival, where the spirit of the paddy is honoured after a year's harvest. This takes place in May, and the two last days of the month are public holidays throughout Sabah. During the celebration, the most celebrated event is the crowning of the 'unduk ngadau' or harvest queen, where native Kadazandusuns girls throughout the state compete for the coveted crown. The beauty pageant is held to commemorate the spirit of 'Huminodon', a mythological character of unparalleled beauty said to have given her life in exchange for a bountiful harvest for her community.


In marriages, dowries are paid to the bride's family and an elaborate negotiation is arranged between the groom and bride's families. As a traditional gesture of politeness and civility, the dowry is metaphorically laid out with match sticks on a flat surface, with a representative from each side pushing and pulling the sticks across a boundary to denote the bargaining of the dowry. Dowries traditionally consisted of water buffaloes, pigs, sacks of rice and even urns of tapai. Modern dowry negotiations also include cash and land ownership deeds. Kadazan women from the Tambunan, Penampang and Tuaran areas are widely regarded to have the most expensive dowries.


While it is traditionally customary for Kadazans to marry within a village or a neighbouring village, a change of xenophobic attitudes over the past few decades has eased the difficulty once associated with inter-racial marriage. The Kadazans have a particularly good affinity with the local Chinese and this has resulted in the coinage of the term Sino-Kadazan, which is a phrase used to describe the half Kadazan, half Chinese offspring of such unions. Due to the overwhelming Christian influence, marriage to Muslim spouses, which results in a mandatory conversion to Islam, still induces outrage and rejection, and is known to divide fiercely traditional Kadazans. Of late, Islam has been embraced by a growing minority as a means to political ends considering the fact that the local Malay minority has gained political ascendance in recent years. Ruling Malay political parties have also openly been giving political and economical privileges to Kadazans who agree to convert to Islam as well as to Kadazans with other religions such as Buddhist and Pagan.

Religion

The majority of the Kadazans are Christians, mainly Roman Catholics and some Protestants. Islam is also practiced by a growing minority.
Before the influence of the British missionaries in the mid 19th century that resulted in Christianity rising to prominence amongst Kadazans, animism was the predominant religion. The Kadazan belief system centers around the spirit or entity called Kinoingan. It revolved around the belief that spirits ruled over the planting and harvesting of rice, a profession that had been practiced for generations. Special rituals would be performed before and after each harvest by a tribal priestess known as a bobohizan.

Music and dance

The Kadazans have also developed their own unique dance and music. Sumazau is the name of the dance between a male and female, performed by couples as well as groups of couples, which is usually accompanied by a symphony of handcrafted bronze gongs that are individually called 'tagung'. The sompoton is another musical instrument. A ceremonial ring of cloth sash is worn by both male and female. The Sumazau and gong accompaniment is typically performed during joyous ceremonies and occasions, the most common of which being wedding feasts.
The Kadazan have a musical heritage consisting of various types of tagung ensembles - ensembles composed of large hanging, suspended or held, bossed/knobbed gongs which act as drone without any accompanying melodic instrument. They also use kulintangan ensembles - ensembles with an horizontal-type melodic instrument.

Cuisine

Contemporary Kadazan food is influenced by Chinese and native cuisine, with unique modifications and nuances as well as particular usage of locally available foodstuffs, particularly bamboo shoots, sago and fresh water fish. The 'pinasakan' is one of the most popular kadazan dish, which is basically a form of pickled freshwater fish. Another popular dish is 'hinava', which is a form of salad with pieces of raw fish, bitter gourd, as well as other ingredients. Hinava is similar to ceviche ie fish marinated in citrus fruit. The 'bambangan' fruit is normally eaten with meals as an appetiser. Another popular appetiser commonly eaten is the unripe mango, normally mixed with soy sauce and chili.