A. FOOD
1. INDONESIA
Most native Indonesians eat rice as the main dish, with a wide range of vegetables and meat as side dishes. However, in some parts of the country, such as Irian Jaya and Ambon, the majority of the people eat sago (a type of tapioca) and sweet potato. The cuisine of Indonesia has been influenced by Chinese culture and Indian culture, as well as by Western culture. However in return, Indonesian cuisine has also contributed to the cuisines of neighboring countries, notably Malaysia and Singapore.
Indonesian dishes are usually spicy, using a wide range of chili peppers and spices. The most popular dishes include Nasi Goreng (fried rice), Satay, Nasi Padang (a dish of Minangkabau) and soy-based dishes, such as tofu and tempe. A unique characteristic of some Indonesian food is the application of spicy peanut sauce in their dishes, as a dressing for Gado-gado or Karedok (Indonesian style salad), or for seasoning grilled chicken satay. Another unique aspect of Indonesian cuisine is using terasi or belacan, a pungent shrimp paste in dishes of sambal oelek (hot pungent chili sauce). The sprinkling of fried shallots also gives a unique crisp texture to some Indonesian dishes.
The most important aspect of modern Indonesia cuisine is that food must be halal, conforming to Islamic food laws. Haraam, the opposite of halal, includes pork and alcoholic drinks. However, in some regions where there is significant non-Muslim population, non-halal food are also commonly served.
2. MALAYSIA
Malaysian food can be separated in three different cuisines. The Malay 50.4%, Chinese 23.7%, indigenous 11%, Indian 7.1%, others 7.8% have all each their own styled cuisine. The staple food of the Malays is rice, boiled to a white fluffy texture. It is served with dishes of meat (chicken or beef), fish and vegetables. Meat and fish are usually prepared as sambal (chili paste) or curry dish.
The staple food of the Malays is rice, boiled to a white fluffy texture. It is served with dishes of meat (chicken or beef), fish and vegetables. Meat and fish are usually prepared as sambal (chili paste) or curry dish. In fact, Most of the Malaysian food can not be eaten without some spices.
As most Malays (not all Malaysians are Malay!) are Muslim, pork or any food that comes from a pig is never used in Malay cuisine. Even cutlery and crockery used to serve Muslims must not have been used to serve pork.
They are also prohibited from consuming the flesh of predatory animals and predatory birds (ducks are allowed), rodents, reptiles, worms, amphibians (frogs) and the flesh of dead animals. Muslims can only eat meat that is halal. Halal is a way of slaughtering according to the Islamic rites.
As with other cuisines, Malay food is prepared and enjoyed by all races. A staple breakfast favorite is nasi lemak. It is a simple but very satisfying meal. The rice is cooked in coconut milk with fragrant pandan leaves. Side dishes can be sambal ikan bilis (anchovies with chili), omelets or hard boiled eggs, peanuts, sliced cucumber, prawns and fried fish. If one Malaysia food can be named as the countries national dish, it's probably nasi lemak.
3. BRUNEI
Not only in Malaysia, satay also there is in Brunei. Satay, as previously posted here in my blog, is one of Brunei’s, if not the region’s, cuisines. Its world-wide fame to tourists has been known for a number of years. Nasi Lemak is a Malay cuisine. The main ingredient is of course the coconut milk which replaces water when cooking the rice. The concentrated the milk, the better it will taste. Accompanying the rice are usually fried chicken, sliced cucumber, peanuts and sambal belacan or shrimp paste.
Nasi Lemak in Brunei are being sold from the road-side stalls (usually costing as little as one Brunei dollar) to restaurants, even fine ones. The best one that still hit my taste bud until now is the small and cosy cafe at Jubilee Hotel in Bandar. The nasi lemak there cost Br$5 per dish and you either have a choice of fried chicken or beef rending.
4. SINGAPORE
Singaporean cuisine is indicative of the ethnic diversity of the culture of Singapore, as a product of centuries of cultural interaction owing to Singapore's strategic location. The food is influenced by the native Malay, the predominant Chinese, Indonesian, Indian and Western traditions (particularly English) since the founding of Singapore by the British in the 19th century. Traces of cuisines such as Thai and Middle Eastern exist in local food culture as well. In Singaporean hawker stores, for example, chefs of Chinese ethnic background influenced by Indian culture might experiment with condiments and ingredients such as tamarind, turmeric and ghee, while a Tamil chef might serve a fried noodle dish.
This phenomenon makes the cuisine of Singapore a cultural attraction. Most prepared food bought outside the home is eaten at hawker centres or food courts, examples of which include Lau Pa Sat and Newton Food Centre, rather than at actual restaurants. These hawker centres are abundant and cheap, encouraging a large consumer base.
In Singapore, food is viewed as crucial to national identity and a unifying cultural thread; Singaporean literature declares eating as a national pastime and food, a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. People from different communities often eat together, while being mindful of each other's culture and choose food that is acceptable to all. There are also some halal Chinese restaurants catering to Muslim dietary preference.
Most of the traditional food found in Singapore is reflective of its cultural development and ethnic basis. When Singapore received its independence in 1965 the largest part of its population was comprised of individuals from Chinese, Malay and Indian heritage. And while there are similarities between these background cuisines, new dishes were formed featuring elements of each cultural and created a unique Singaporean flavor.
5. THAILAND
Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter.
Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai-tiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles and soy products.
6. PHILIPINA
Philippine cuisine consists of the foods, preparation methods and eating customs found in the Philippines. The style of cooking and the foods associated with it have evolved over several centuries from its Austronesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate.
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas. Popular dishes include lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), pochero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).
B. COSTUME
1. INDONESIA
Indonesia has a diverse mix of cultures and customs rather than a single one, but the effect of mass education, mass media and a policy of government-orchestrated nationalism have created a sort of Indonesian national culture and custom.
2. MALAYSIA
Malays, the majority population in Malaysia, are a Muslim people indigenous to villages (kampung) in Southeast Asia. Village dress is situational and reflects relationships and contexts. Traditional dress for women is the sarung kebaya. The kebaya (blouse) may be diaphanous to near transparent and is commonly pleated significantly above and below the part of the garment covering the breasts. The sarung, a cotton skirt hemmed into a cylindrical shape, is stepped into, folded right to left, and tucked at the waist. It is commonly of a floral pattern. Although normally worn with a blouse or pullover top, it can also be worn alone; this is commonly done when sleeping or bathing. The final piece of traditional women's dress is a head scarf (selendang); although often serving as a veil, it can be worn in a number of ways.
The male shirt (baju) and small black hat (songkok) are usually reserved for formal occasions, such as Friday prayers or certain feasts. Men often wear sarung, differentiated from women's by the fold (left to right, below the navel) and the pattern (plaid, rather than floral).
In the distant past, both men and women used the sarung as the primary and often sole garment. However, varieties of dress have risen with increased trade and contact with other cultural groups. Even so, women are careful to conform to public forms of dress in the market, the mosque, and village celebrations. The more accepted contemporary form of public village dress is the tudung. Commonly, this consists of a matching long sleeved tunic and floor length skirt (baju kurung), accompanied by a head scarf (anak tudung). It is not uncommon for women to mix and match long skirts and tunics, even substituting short-sleeved blouses or tee-shirts. The baju kurung is often made from very colorful cloth, and may also be patterned. In recent times, the sarung kebaya has fallen into disrepute as a public garment and been replaced by more modest clothing, usually a variation of the baju kurung ensemble. The sarung itself, however, continues to be a staple of the kampung.
Women should not prefer wearing short skirts, sleeveless and tiny tops or very skimpy clothes, but try something modest like t-shirts, knee length skirts, singlets with thick straps. When visiting mosques, it's advisable for women to cover their heads and wear decent clothes. Considering the climatic conditions of Malaysia, wear comfortable clothes like t-shirts, pants, jeans, three-fourths, tunics, long skirts, tank tops, khaki shorts etc.
3. BRUNEI
Brunei costumes reflect the culture of the conservative society of Brunei. Officially Brunei is a Muslim country; hence Islam is practiced largely in Brunei. The Muslims generally follow conservative Brunei attire. Brunei women dress in brightly colored apparels. The dresses usually cover their body from head to toe. The Muslim women in Brunei wear a head scarf in public places and in government offices but scarves not applicable to the Non-Muslim women. According to the firm belief in modesty, Malay women should not expose any part of their bodies except the face and hands. Therefore, casual western clothing can often seem immodest to Muslims, and attire that is revealing should not be worn in religious places. Shorts are appropriate at the swimming pools and beaches but not shopping centre, public places and offices. Muslim men follow the formal dress code in government offices and public places.
There are strict dress codes to be followed in Brunei. The society of this nation does not permit the wearing of high-end western clothes. It is also advisable for tourists to follow the trend as far as the dress code goes. In modern times, people can be seen wearing shorts, jeans, skirts and other western clothes.
C. WEDDING
1. MALAYSIA
A Malay Wedding is usually performed when either one or both spouses are Malay. Malaysian law defines a Malay person as a Muslim. Malay weddings are grand affairs where the couple is treated as royalty.
For example of Malay Wedding from the family of Encik Abu Hashim especially the bride Irenna Abu Hashim; the groom Raja Shaiffulizam and the mother of the bride Puan Maznah.
1. Engagement (bertunang)
Like many other present days young couples, they were friends at first, then lovers courting for a numbers of years. They felt that they cannot part one another, got to get the blessing from parents of both sides. Then it was followed by the engagement or bertunang ceremony.
2. Aqad Nikah
A certain period lapsed for both sides to get settled and ready for the day and date of the actual marriage Nikah ceremony.
3. Mas Kawin
To further complete the ceremony the 'Mas Kahwin' is officially handed over to the bride.
4. Hari Langsung I
Today is the auspicious day for the family of Abu Hashim bin Talib. Most of the close relatives had already gathered since a few days ago. Last night was the 'Majlis Aqad Nikah' and followed by the 'Majlis Berinai.'
5. Hari Langsung II
The bride got through. Here is a road block, they have to pay toll in order to get to the 'pelamin' or the bridal stage.
6. Makan Damai
After the Majlis Bersanding and Berinai, all the guest that came together with the groom were invited to the feast. The Feast Fit For the King. Well as you know, the bride and groom are treated as a king today. Malay says " Raja Sehari" roughly translated as King for the day.
2. SINGAPORE
Under the law, a Muslim can marry at the age of puberty and whereupon the bride is a single unmarried woman (commonly known as a Virgin Bride or 'Anak Dara'), the wali must grant consent to the marriage. The wali in this case will be the natural father, natural blood brother (legitimate), paternal grandfather, uncle (brother of the father) and whereupon a woman is a child out of wedlock, the solemn declaration of the natural mother must be made in the name of Allah, and the like if the father is no longer known to exist, or have gone away and the next of kin is not known.
In this case, a Wali Hakim or Wali Raja is called upon and the 'Wali' or next of kin will be the Administrator of the Region, State or the like, thus the naming of Hakim (judge) or Raja (King/Sultan in the ancient days). The Kadi (Khadhi) can also cite for which whereupon the parties concerned are away by 2 marhalah (approximately 2 days by walking distance ,about 90 km), the terms are being met by using Allah as the Wali Mukminin. This strict conditions must be met for the solemnisation of the Marriage called the Nikah.
If the father is still alive but unknown whereabouts in Singapore, the Registry will take out a petition notice in the local papers for him to be summoned to the Muslim Court for the Marriage to be approved. This takes within 30 days.
No wali is needed if the Bride is a Muslim Convert and is the only convert in the family.
Rules of the Nikah are the existeance of the bride, groom, 2 Male Muslim Witnesses or 4 Female Muslim Witnesses (independent of the family), The existence of the Wali, Kadi and Mahar or Mas Kawin in the region. The Dowry is not mandatory as it's a gift to the brides' family to cater for the wedding expenses. The Mahar,(currently set at least S$200) is the equivalent of the wife's expenses to be given for the upbringing as it's part of the Taklik or terms of the agreement.Think of it as the alimony.
During the registration, the parties must be in attendance (except for the witnesses) to sign the affidavit for the application at the ROMM. The bridegroom will sign the agreement for petition and application to wed and book the solemnisation date.If the interviewing Kadi is not satisfied of the needs of Islamic Knowledge, he can require them to take additional classes prior to allowing them to marry.
Couples should be of the age of 21 but the age of 16 is allowed with consent of the parents present. Marriage of Bride under 16 require special licensing.
The couple must by then attend the Marriage Counselling Course by an approved provider. The certificate issued is only valid for 3 years.
A Decree Nisi Absolute or Divorce certificate is required for the woman if she has existing marriage and must lapse for 90 days before the wedding. If the Groom has existing living wife, normally a requirement is the approval for polygamy is needed to ensure the husband can afford the wives.
Upon satisfying all conditions, the Muslim Marriage will take place which consists of the Khutbah or Sermon of Nikah, the Akad or Agreement of both Parties and the thanksgiving.
The Khutbah is basically the Sunnah of Muhammad stating that his sunnah is of three, of Brushing the Teeth to ensure good hygiene, to wear attar and of Nikah for he wants to see many his followers upon the day of Judgement.
During the Akad, the Kadi will ask the Bride of the consent to the marriage and ask for the signature to be on the certificate and carry on with the agreement in the presence of the witnesses. He will require the wali to ask him to marry his daughter(or ward) off on his behalf as by law, he is required to solemnise the marriage. The Kadi will do a handshake saying that "I be wed thee, Of (the groom name) to (the bride name) with the Mahr or Mas kahwin of (the amount) and in the handshake, he must say he agree to take the bride in wed with the said mahar.
After which , the groom will then say aloud the Taqlik or defaulting terms of the marriage for which it can be dissolved by the wife complaining to the Syariah court, which are of hurting her (or her properties), not giving her nafkah (means of sustainability) by him or the next of kin for 6 months (thus the amount of the Mahar) and leaving her for more than 6 months and in which the court finds true will decree that the marriage is dissolved by One Talak. The divorce will be finalised after 90 days of the talak nikah.
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