THE CULINARY BACKGROUND OF MALAY HERITAGE FOOD IN MALAYSIA THE INFLUENCE IN FOOD RECIPES
Abstract
Heritage food is one of the valuable assets that need to be preserved and passed down from generation to generation. In addition to being inherited, this food can also be commercialized and popularized to the tourists. Therefore, the knowledge of how heritage food is formed in terms of history, recipes, methods, tips and others need to be understood and practiced so that this heritage becomes immortal. One of the main foods in Malaysia is Malay food which is famous for its variety of choices in terms of color, taste, and texture. Basically, the food canvas of Malay heritage in Malaysia is influenced by various cultures including Arab, Indian, Chinese, Siamese, Javanese, Bugis, Minangkabau, and
others. The influence of this culture can be seen in terms of cooking equipment, cooking methods, and the choice of ingredients such as herbs and spices. Moreover, the surrounding natural resources are used by the local people to develop various recipes. This natural resource is then planted around the dwelling for culinary purposes and it becomes a part of the landscape. Therefore, this paper will discuss the background of Malay heritage food that focuses on the formation of Malay heritage food recipes. This study uses a qualitative research method by referring to several literature references that are selected and related to the purpose of the study. The reported findings are expected to contribute to the study of Malay heritage food culture in Malaysia.
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