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Malay Recipies
ESTD. 1922
Malay Dress, Cuisine, Handicrafts, Music and Drama  (Excerpt from “The Malays of Sri Lanka” by Fazeer Raden – Terang Comm. Issue 1987-1996 pp. 56-57)   The word ‘sarong’ is a Malay word and is the national dress of the Malays. It is cheap and ideally suited for the climate.  The ‘ja-hetta’ and the ‘kambaya’ worn by the Sinhalese women were introduced by the Malays. ‘Kambaya’ is s a corrupt  form of ‘kayen-bayen’ meaning in Malay a novel piece of cloth.’ The early Malay men wore their hair long, well-oiled and  groomed with a knot (konde) fastened behind with a semi-circular comb made out of tortoise shell. The Sinhalese followed  this style. In 1817, Sir Stamford Raffles wrote o the Javanese:”Neither the men nor the women cut their hair but allow it to  grow to its natural length. The men except on particular occasions gathered it upon the crown of the head, twisted it round  and fastened it by means o a semi-circular tortoise shell comb fixed in the front.” (History of Java 2nd edition 1830, London,  p 99) There was also the style of wearing a cloth over the trousers which was called by the Sinhalese as  ‘Redda Asse Mahathaya’, meaning ‘Gentleman inside thee cloth.’ This type of dress was worn by  the kings, royalty and nobles of Indonesia and Malaysia. In addition, a Batik scarf was used to cover  the head, knotted on a side. Later on, the Batik scarf was contrived into a headgear – ‘Setangan  Kepala.’ The Batik material has been now replaced by black velvet and the headgear is now called a  ‘Songko.’ Malaya ladies have an ensemble of Batik cloth which comprises the Malay costume of  which the Baju Koorung and Batik sarong with a scarf or Selendang to match is a fashion very  much in vogue.  In the field of cuisine, Malays are famous for preparing various types of delicacies and the  traditional dessert is the Malay pudding ‘Siri-Kaya’ (rich-food), known as ‘Watalappan.’ The  popular rice-puller ‘achchar’ is also of Malay origin and popularly known as the Malay pickle.  Dishes are also prepared out of different varieties of rice – Nasi K’mbooli (ghee Rice), Nasi  Goreng (Fried Rice) and Nasi Kooning (Yellow Rice). Among the curries, there is the richly  spiced ‘Sathay Daging’ also served roasted in bamboo skewers.  Babath-Puruth’ and Daging Chuka’ – beef marinated in vinegar, spiced and cooked with sliced onions. Pasthol (Malay  Patties), Bibikkan (cake), Dodol and Cheena Kuey are some of the desserts served with afternoon tea.