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Heritage Foods To Be Nominated For UNESCO Recognition

By Siti Fauziah Hasan

This is the first of a two-part article on the National Heritage Department’s effort to preserve the local traditional foods.

 

KUALA LUMPUR (Bernama) – Malaysians are a fortunate lot as the country is home to hundreds of delicious traditional foods.

Ondeh-ondeh, sata, putu piring, lemang, pajeri, gulai tempoyak, otak-otak, pekasam and nasi kerabu are only a few of the delicious traditional foods that Malaysians get enjoy, each originating from the different states and cultures that make up Malaysia.

Some of these foods are still served during festive seasons and special ceremonies. Some are even produced commercially.

A lot of it, however, are slowly disappearing from the local menu due to changing times and evolving palates. It is no surprise that many from the younger generation have not even heard of these foods that were once a favourite of their great grandparents’.

The National Heritage Department (JWN) has, to date, declared 213 foods to be traditional foods under Act 645 of the National Heritage Act 2005 to ensure that these foods remain a part of Malaysian culture and continue to be enjoyed by the current and future generations.

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To understand our current political climate, it is important to look back at our history. Kusut di hujung, balik ke pangkal.

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