The culture of Malaysia draws on the varied cultures of the different people of Malaysia. The first people to live in the area were indigenous tribes that still remain; they were followed by the Malays, who moved there from mainland Asia in ancient times. Chinese and Indian cultural influences made their mark when trade began with those countries, and increased with immigration to Malaysia. Other cultures that heavily influenced that of Malaysia include Persian, Arabic, and British. The many different ethnicities that currently exist in Malaysia have their own unique and distinctive cultural identities, with some crossover.

Malay

WAU:There are many types of Wau and the most widely known is Wau Kikik which is Malay kites. It is the simple tailless kite that was shape as the diamond. Besides, there are many other widely known Wau that was available such as Wau Bulan (Moon Kite), Wau Kucing Kite), and Wau Jalabudi (Women Kite). These types of Wau are considered as the National Kites and it was made as the main item in the national kite competitions. While Wau Daun (Leaf Kite) was made as an optional in the competitions.

BATU SEREMBAN: It is was a historical and heritage kind of traditional game, unique and differ. The game was inherited from the great grand generation of descendants before world of civilisation.

Step 1: Throw all 5 stones. Whilst throwing a stone, pick up 1 stone and catch the stone in the air before it falls to the ground. Do this for each of the stones on the ground.
Step 2: Repeat step 1 but pick up 2 stones at a time.
Step 3: Repeat step 1 but pick up a combination of 3 stones and 1.
Step 4: Throw all 5 stones. Pick up 4 stones whilst 1 stone is in the air and catch the later before it falls to the ground.
Step 5: Whilst throwing 1 stone, place the 4 on the ground. Throw 1 stone up again and catch it whilst picking all 4 stones on the ground.
Step 6: Throw all 5 stones on the ground. The opponent selects a stone to be thrown in the air. The player has to pick this stone without moving any others. The player throws the stone in the air and picks the remaining on the ground in one clean sweep.
If the player fails in step 6, automatically the turn will revert to the opponent. Once the opponent fails to complete the turn, her or his will return to the incomplete step, starting from the first step.

Chinese

Yo-yo: The Chinese yo-yo is a toy from China consisting of two equally-sized discs connected with a long axle. The Chinese yo-yo is kept spinning on a string tied to two sticks at its ends. Each stick is held in one hand. In modern times, it is used as a children’s toy and as a performance tool in juggling and sometimes in Chinese ethnic dance. It is possible to perform a large variety of tricks with the Chinese yo-yo which can be as easy as throwing the yo-yo up into the air or tossing it around the user’s back. 

Mahjong: is a game that originated in China, commonly played by four players (with some three-player variations found in Korea and Japan). The four-player table version is not the same as the single player tile matching game Mahjong solitaire. Similar to the Western card game rummy, mahjong is a game of skill, strategy and calculation and involves a certain degree of chance.

Indian

Chathurangam: The game of chess originated in India in the 6th century. Chess comprises of three animals- horse, camel and elephant, knight, bishop and rook in chess. Chess game has spread throughout the world and their name derived from the Sanskrit game Chaturanga. Chathurangam is the ancient form of chess that we play now. With 64 squares on the board and many coins as bishop, chariot, king, etc. the game is played till one opponent checkmates the other to win the game.

Kabaddi: In Kabaddi, two teams compete with each other for higher scores, by touching or capturing the players of the opponent team. Each team consists of 12 players, of which seven are on court at a time, and five in reserve. The two teams fight for higher scores, alternating defence and offense. The court is as large as that for a dodge ball game.

MALAY

Baju Kurung: The baju kurung comprises two parts: a blouse and a long skirt. The blouse is loose-fitting and varies in length between the hip and the knee. Traditionally, it also features long sleeves, but modern designs have shown off a three-quarter length with bell sleeves and flares.The outfit can be made with traditional songket or batik fabric, or with simple floral or batik designs on cotton or any modern fabric blend. To complete the outfit, the women would usually wear a shawl, also known as a selendang, or a headscarf like the tudung or hijab.

Baju Melayu: The traditional attire for Malay men is the baju melayu. It consists of a loose long-sleeved top worn over trousers and a sampin, or short sarong wrapped around the hips. To complete the look, the Malay men wear a cap known as a songkok.

Sarong: There are two diffrerent kinds of sarongs a long piece of cloth, and a piece of cloth sewn along the width to form a tubular shape. With the tubular sarong, you step or slip into the centre and pull it up right under your arms. Wrap the sides of the sarong in front of you and fold a few inches of cloth down so that it holds the sarong tightly around your body. The flat sarong requires draping it across your back while holding a corner in each hand. Wrap the fabric around your body.

CHINESE

Cheongsam: The cheongsam is often made of shimmering silk with embroidered satin or other sensual fabrics. It is a one-piece dress that has a high collar with frog closure buttons that run down from the neck to the upper side of the chest. It is a full-length and form-fitting dress with thigh-high slits either on one or both sides of the dress. The cheongsam has moved with the times, and now offers shorter variations which are popular with the younger set.

Samfoo: The samfoo is another traditional Chinese attire, but it is usually worn by older and more mature women. Similar to pyjamas, it is a two-piece garment with a loose-fitting top worn over three-quarter length or ankle-length pants. While there is no particular traditional wear for the men, one may find button-up shirts that are made from similar materials as the cheongsam. These shirts can be either long-sleeved or short-sleeved with frog closure buttons running down the centre

INDIAN

Sari: The sari is the most recognizable of traditional Indian wear. The sari itself is 4-8 metres in length and about 0.6-1.2 meters wide. A petticoat is worn underneath the sari with a matching or contrasting choli, which is a tight-fitting midriff blouse with or without sleeves. The whole sari is wrapped around the body, reaching just under or above the navel, with the extensively embroidered or printed end draping over the left shoulder.

Kurta: Indian men traditionally wear a kurta and trousers during formal occasions. The kurta is a long knee-length shirt typically made of cotton or linen.

Salwar Kameez: The salwar pants usually have an elastic waist or a drawstring at the front. You can also determine which is the front and back of the trousers by looking at where the pockets are located. Once you put on the pants, adjust the legs so that the fabric flows down nicely. The blouse may have beads, hooks, or special designs on them, so be careful not to catch them in your hair while you are slipping into the top. To complete the whole look, wear the shawl over your shoulders, around your neck, or just drape it over one of your shoulders.

Baba Nyonya

Kebaya: The Peranakans are a unique culture that began when Chinese immigrants began marrying into the local Malay community many centuries ago. They are also known as the Baba-Nyonyas. “Baba” refers to the men, and “Nyonya” refers to the women.

The Nyonya’s traditional attire is the nyonya kebaya, which is worn with a batik sarong as a skirt, and three kerosang, or brooches, holding the jacket closed and in place. The women also wear a pair of hand-made beaded slippers, called the kasot manek-manek, to complete the look. The traditional kasot manek-manek is a pair of hand-sewn slippers where glass beads are strung up and sewn onto a canvas. It often features European floral designs with strong, Peranakan-influenced colours.

Baju Panjang: The nyonya kebaya comes in two basic styles. The first is the baju panjang, which features a longer, straight-cut jacket that comes down to the knee. It is usually worn by the more mature ladies, and is made out of a sheer material. A set of three kerosang is used to secure the front of the baju panjang. An embroidered cotton handkerchief is tucked in at the collar area to complete the look.

Baju Lokchuan: The Babas wear a baju lokchuan, which is similar to what the Chinese men would wear. Others may prefer to wear a long-sleeved shirt with a Chinese collar, or just a batik shirt.

Sarawak

Ngepan: The women wear the Ngepan Iban which is made up of 11 components. The entire costume can weigh up to 5kg (approximately 11lbs), and is worn during special occasions, ceremonies, rituals, and dances.

The full Ngepan Iban consists of the following:

1-The sugu tinggi, or silver headdress

2-The kain karap or the kebat, which is a traditional woven skirt that is worn around the waist.

3-The lampit, or silver belt.

4-The rawai, or silver corset.

5-The tumpa pirak or bentuk, which are the silver bangles encircling the wrists.

6-The gelang kaki or gerunchung, which are also known as anklets.

7-The silver purse, or buah pauh.

8-The selampai, or sash.

9-The tali ujan or mulung, which is a fine silver chain.

10-The sementing buchai or sengkiling, which is a coin corset with dangling coins.

The traditional attire for the men is known the baju burung, which is worn together with the sirat. The baju burung is a vest-like top, and the sirat is a long scarf-like cloth, about 25cm (10 inches) wide and 3-4m (10-12 feet) long, that is tied around the waist. The two ends of the scarf are used to cover the front and the back, so as not to expose themselves.

Ketip:The Orang Ulu is made up of a few tribes, namely the Kenyah, Kayan, Kelabit, Klemantan, Lun Bawang, and Penan tribes. They wear their traditional attire only during important ritual ceremonies and the welcoming of guests.The women wear a headdress called the lavong and a dress called the ketip, which are all handmade. The headdress is made of beads while the ketip is adorned with colourful beads and sequins.

Jomuh:The Bidayuh attire for women consists of a short-sleeved or sleeveless top, a skirt called the jomuh, and matching accessories, which includes the selapi (sash), pangiah (beaded necklace), porik (metal belt), and a sipiah (headdress).The Bidayuh men wear a tawuop or tahup, which is a long piece of cloth that is wrapped around the body in such a way that the two ends hang down the front and back of the body.

Sabah

Tribal Dress: There are around 32 groups of indigenous people in Sabah and just as many variations of tribal dress in different styles. These traditional costumes will usually include antique bead necklaces and belts, hand-engraved silver jewellery, and belts of old silver dollar coins. Most of these accessories are treasured items. They are regarded as precious family heirlooms that are passed down from one generation to the next.

Sinuangga: The Kadazandusun is the largest ethnic tribe in Sabah. The women of this culture wear short shirts known as the sinuangga, and a wrap skirt called the tapi. They have a batik scarf that is fitted with a himpogot belt made out of silver dollar coins. They accessorise with gold jewellery like the hamai (necklace), gohong (bangles), simbong (earrings), sinsing (ring), and pawn (brooch).

MALAY

Nasi lemak : A popular dish based on rice in Malaysia is nasi lemak, rice steamed with coconut milk and pandan leaves to give it a rich fragrance. Although it is often considered a breakfast dish, because of the versatility of nasi lemak in being able to be served in a variety of ways. For a more substantial meal, nasi lemak may be served with fried chicken, curries, or a spicy meat stew called rendang.

Satay : one of Malaysia’s most popular foods, Satay (written as sate in Malay) is made from marinated beef and chicken pieces skewered with wooden sticks and cooked on a charcoal grill. It is typically served with compressed rice cut onions, cucumber, and a spiced peanut gravy for dipping.

Asam pedas : a sour and spicy stew of meat, with the core ingredients being tamarind and chili. Depending on region, tomatoes, lady’s fingers, shredded torch ginger bud and Vietnamese coriander (Malay: daun kesum) may also be added. Usually cooked with fish like mackerel or stingray, although some recipes use chicken and even oxtail.

CHINESE

Bean Sprouts chicken : Ipoh’s most well known dish, Bean Sprouts Chicken consists of poached or steamed chicken accompanied with a plate of blanched locally grown bean sprouts in a simple dressing of soy sauce and sesame oil. The crunchy and stout texture of Ipoh-grown bean sprouts is attributed to the mineral-rich properties of local water supplies. The dish is usually served with hor fun noodles in a chicken broth, or plain rice.

Char kway teow: Stir fried rice noodles with bean sprouts, prawns, eggs (duck or chicken), chives and thin slices of preserved Chinese sausages. Cockles and lardons were once standard offerings, but mostly relegated to optional additions these days due to changing taste preferences and growing health concerns. Penang-style char kway teow is the most highly regarded variant both in Malaysia as well as abroad.

Hakka mee : Hakka Mee is a simple dish of noodles topped with a ground meat gravy. A popular hawker dish with Hakka cultural roots, it is based on an older recipe called Dabumian (Chinese : 大埔麵); the name indicates its place of origin as Dabu County (Chinese: 大埔县), the center of Hakka culture in mainland China.

INDIAN

Chapatti : a North Indian style flatbread. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimetres in diameter and browning the discs on both sides on a very hot, dry tava or frying pan without any oil. Chapatis are usually eaten with curried vegetables. and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.

Putu mayam : the Indian equivalent of rice noodles, also known as idiyappam. Homemade versions tend to be eaten as an accompaniment to curried dishes or dal. The street food version is typically served with grated coconut and orange-coloured jaggery. In some areas, gula melaka is the favoured sweetener.

Thosai : dosa or dosai a soft crepe made from a batter of mashed urad dal and rice, and left to ferment overnight. The batter is spread into a thin, circular disc on a flat, preheated griddle. It may be cooked as it is for (which results in a foldable and soft crepe), or a dash of oil or ghee is then added to the thosai and toasted for crispier results.

SABAHAN

Amplang : is a type of cracker made from Spanish mackerel, tapioca starch and other seasonings, and then deep fried.

Nasi kombos : is a rice dish from the Lotud community.Glutinous rice is first cooked with young coconut water, and then mixed with the grated tender flesh of a young coconut. The rice is traditionally served in a hollowed out coconut shell.

Pinasakan : is a home-style Kadazandusun dish of fish simmered with takob-akob (dried skin of a mangosteen-like fruit which functions as a souring agent) or slices of unripe bambangan, as well as fresh turmeric leaves and rhizome.

SARAWAK

Daun ubi tumbuk : is a preparation of cassava leaves (known as empasak by the Iban) which has the consistency of pesto, and is widely eaten among Sarawak’s native communities.[49] The pounded leaves may be sauteed with seasonings like anchovies and chilli,[50] stuffed into a bamboo tube and roasted over an open fire, or simply boiled with shallot, fat and salt.

Sup terung dayak : is a popular soup dish made with a native cultivar of wild eggplant,[49] which is spherical in shape and slightly larger than a navel orange. Also called terung asam due to its natural tart flavour, this eggplant species comes in bright hues ranging from yellow to orange. Other ingredients for the soup may include fish, prawns, or fish products (dried, salted or smoked fish).