Page 686 - Proceedings Collega2023

FROM HOUSEHOLD'S SURROUNDINGS TO KITCHEN: TRADITIONAL MALAYSIAN AND SOUTHERN THAI
DESSERTS BASED ON NATURAL RESOURCES

ABSTRACT

One of the intriguing aspects to explore about Malay gastronomy is the source of ingredients used
in preparing traditional desserts. Local wisdom in this regard is often manifested through the utilization of
whatever is available in the household's surroundings to create dishes that are not only filling but also
nutritious, even if they are just dessert offerings. Therefore, this paper aims to identify the sources of
ingredients from the surroundings that play a crucial role in the preparation of traditional Malay desserts
found in both Malaysia and Southern Thailand. Through the application of qualitative ethnographic field
analysis, a total of 30 respondents were selected, with 15 respondents from each country through
snowball sampling. The research findings, gathered through interviews with respondents from both
countries as well as additional insights from previous studies, have demonstrated that the preparation of
traditional Malay desserts in both countries largely relies on similar sources of ingredients, commonly
found in the surroundings of Malay households. Banana, sweet potato, coconut, and glutinous rice are the
four primary ingredients that are typically 'mandatory' in the preparation of traditional Malay desserts in
Malaysia and Southern Thailand. This discovery serves as evidence that local wisdom can reflect the nature
and behavior of Malays in utilizing the wealth of natural resources. Consequently, these results should be
documented as an effort to preserve the global heritage of Malay cultural traditions.

Keywords: gastronomy; local wisdom; natural resources; traditional desserts
Pengenalan

Gastronomi sebagai suatu bidang yang mengkaji hubungan antara budaya dan makanan dengan
kepelbagaian komponen budaya sesuatu masyarakat ialah suatu bidang yang menarik untuk dikaji. Dalam
membicarakan hal ini, Gibson (2020) mengatakan, pengkajian mendalam mengenai gastronomi dan
hubungannya dengan budaya sesuatu masyarakat akan menemukan kita dengan akal budi serta nilai dan
pemikiran masyarakat tersebut. Oleh hal yang demikian, telah ramai sarjana budaya Melayu seperti
Mohamed dan Bidin (2010), Nopiah, Jalaluddin, dan Kasdan (2018) serta Noor dan Musa (2021)
menyelidiki hal ini untuk mencari pelbagai jawapan daripada persoalan yang timbul hasil penelitian
analisis kritis. Namun, ruang penyelidikan gastronomi Melayu masih terbuka luas untuk digali dan
diteroka.

Berdasarkan penelitian yang dilakukan, didapati bahawa kebanyakan kajian tercenderung kepada
perbincangan isu berkaitan penyenaraian jenis makanan tradisional berdasarkan sumber, kandungan
bahan terutamanya bahan tambahan tiruan, pemasaran produk makanan, kefahaman generasi muda
terhadap makanan tradisional, serta kajian penerimaan remaja urban dan luar bandar terhadap makanan
tradisional (Khan, M.N. et. al. 2014; Mohamed, S. & Md Radzi, S.B., 2015; Nahar, N. et. al. 2018; Rahman,
S.A.G. et. al. 2018).
Terdapat pula kajian yang mengarah kepada perbincangan berkaitan berkaitan faktor dalaman dan
luaran yang mempengaruhi kejayaan seseorang dalam keusahawanan kuih tradisional, senarai kandungan
dari aspek sains pemakanan, kecenderungan dan penerimaan makanan sejuk beku jenis kuih tradisional,
kandungan nutrisi dalam kuih tradisional, potensi pasaran kuih tradisional, dan kajian mengenai

International Conference on Local Wisdom of the Malay Archipelago (COLLEGA 2023) Page - 673 -