Breakfast culture in Malaysia: dining experience in a… (Malaysia)
Nomination: Representative List 2024
EN: Informal transmission of skill and knowledge within two generations involving a father, and his youngest son. The father showed and taught directly the skill of making Roti Canai, one of the Malaysian Breakfast Culture staple food.
EN: Morning sight of social harmony in Malaysia, which communities from different ethnic groups came, sit together while enjoying Malaysian breakfast culture staple food. It shows that food can bring people together.
EN: Formal transmission of knowledge and skill – A lecturer from University Putra Malaysia demonstrated the skill of making and wrapping Nasi Lemak with banana leaf to the students. This is an example of experiential hands-on learning method at an educational institution.
EN: The making of Roti Canai, Malaysian breakfast culture favourite meal that need a knowledge and skill to make a perfect shape, taste and texture. Roti Canai can come with original taste, or adding some flavour such as egg or sardine.
EN: The knowledge of Malaysian food culture was strategically inculcated and transmitted through classroom learning involving a lecturer and student. The subject has become a part of cuisine courses that is offered in the curriculum of local culinary programmes.
EN: The dining scene at a food stall. The local communities who involved in the practice of Malaysian breakfast culture from various ethnicities were queuing up in early morning to eat their favorite dishes include Nasi Lemak and Teh Tarik.
EN: A Malay practitioner demonstrated the skill of making Teh Tarik to the public at Malaysia Deepavali Open House Celebration in Melaka. The tea was skilfully poured from one jug to another repeatedly to create the magical froth on the top.
EN: Youth communities from different ethnics and genders mingled and sit together, to enjoy Malaysian breakfast staple food particularly Nasi Lemak, Roti Canai, Teh Tarik at food premise. This conveyed that the food culture is well accepted and shared by all.
EN: The preparation and skill of making Roti Canai, although originally practiced by Indian ethnic groups, now has eventually become common for being practiced by all communities regardless of ethnic background, including Malay practitioners.
EN: A Malay food seller who was involved directly in the practice of Malaysian breakfast culture entertained customers from different ethnicity including Chinese, Indian, and Malay, who came and ordered the Malaysian breakfast food at the counter.
