The Sri-Lankan Malay people

Malays are an ethnic group referred to people who spoke the language 'Bahasa Melayu', and came mainly to Sri-Lanka, from Indonesia and Malaysia. Although the majority of the Malays who now have made Sri-Lanka their homeland, there had been over the centuries many Malay contacts and influence in the past history of Sri-Lanka.

The Origins

The Malay/Javanese soldiers served in the regular army of the Dutch led by the princely class of Malay/Javanese families. Aside from these soldiers, the early Sri Lankan Malay population was comprised significantly of the Javanese/Malay ruling class who were exiled to the island.

The original Malay population of Sri Lanka consisted of diverse East Indian nationalities, preponderantly of Javanese origin, while others belonged to Sundanese, Bugis, Madurese, Minangkabaus, Amboinese, Balinese, Tidorese, Spice Islanders, and not the least the.

Although Malay social customs such as those pertaining to births, circumcisions and marriages are not significantly different from those of their Moorish co-religionists, there nevertheless do exist a few practices that do differ. A practice peculiar to the Malays until fairly recent times was the singing of Panthongs on such festive occasions.

The Malays have also retained some of their traditional fare such as Nasi Goreng (Fried rice), Satay and Malay Kueh (cakes and puddings). Pittu (rice-cake) and Babath (tripe) is another favourite dish that has found much favour amongst other communities as well.

The traditional Malay dress has however ceased to exist for some time. Local Malay women, like their Moorish sisters, dress in sari (Indian-style with a hood left at the back to cover the head when going outdoors) instead of the traditional Malay Baju and Kurung.

However, it is possible that the sarong which Malay men as well as those of other communities wear at home is a recent introduction from the archipelago.

It appears that in the olden days, Sinhalese, Moor and Tamil folk wore a lower garment similar to the Indian dhoti and not exactly the same garment we know as the sarong, whose name itself is of Malay origin.

The arts of batik printing and rattan weaving, both lucrative cottage industries in the country also owe their origins to the Malay.

Today the Malays remain a very loyal and Patriotic Sri Lankan. Malay Street is currently on at - Mount Lavinia Hotel (23rd March - 1st April 2007). Traditional Sri Lankan Malay food coupled with traditional Malay music at the Governor's rooftop.

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Malay Street Cuisine

Daging Chuka

Ingredients:

500gms Chunky Beef

2 tbs. Chopped Red Onions

3 cloves Garlic

2 in. piece Cinnamon

2 in. piece Rampe

1 1/2 cups Water

5 tbs. Vinegar

100gms B. onions

1 in. piece Chopped ginger

5 pods Cardamons

1 1/2tsp Pepper powder

2 tbs. Ghee or margarine

Salt to taste

Method

The beef could be prepared in one chunk or cut into 2 or 3 pieces. Fork the meat all around very well and marinate in Vinegar and salt for 1 1/2 hours. Heat the fat, temper the rest of the ingredients except the pepper and B. Onions.

Add the chunks of beef, and let it cook in its own gravy for about 5 minutes. Add the water, let it simmer in a closed pan on a slow fire until soft. Sprinkle the pepper. Lastly, mix in the B. Onion slices to the meat before taking off the fire.

Serves 10 persons.

Sate Daging

Ingredients

1 Kg Chunky beef

1 1/2 tbs. Cummin seeds

1 1/2 tbs. Dried chillie pieces

1 1/2 tbs. Coriander seeds

1 tsp Sweet Cummin seeds (Maduru)

1 in. piece Cinnamon

5 cloves Garlic

A few pieces Rampe

50gms Onions

50gms Tamarind

2 to 5 pieces Aromatic Ginger

5 pods Cardamons

2 in piece Ginger

A few springs Curry Leaves

2 in. piece Lemon grass

1 tsp Sugar

Salt to taste

Method

Wash and cut beef into cubes. Mix the meat with all the ingredients coarsely pounded. Add the tamarind juice squeezed in salt water. Rub the mixture well into the meat. It is a prerequisite that the meat be marinated for at least 2-3 hours.

Thread the marinated beef on skewers over a charcoal fire turning the sate frequently until they are done. It can be grilled in an oven or barbecued. It can be served with peanut sauce.

Serves 10 persons.

Kolak Curry (7 Vegetables)

Ingredients

200gms Pumpkin

200gms Beans

200gms Brinjals

100gms Jak seeds

10gms Bread Fruit

200gms Spinach

200gms Sweet potatoes

1 cup Dhal

100gms Onions

2 in. piece Rampe

2 tsp. Garlic

3 tsp. Ginger

2 tsp. Mustard

1/2 cup Raw rice

1 tbs. Raw curry powder

1/2 cup Scraped coconut

2 1/2 cups Thin coconut milk

1 cup Thick coconut milk

A few springs Curry leaves

Salt to taste

Oil for tempering

Method

Wash and cut all the vegetables into pieces. Wash the dhal and keep aside. Cook all the vegetables together with the dhal in 2 1/2 cups of thin milk, saffron and salt. When cooked, keep aside. Temper separately in oil, the gound ginger and garlic, rampe, curry leaves, onions and add to the cooked vegetables.

Lastly add the finely ground mustard, rice and scraped coconut mixed with one cup of thick coconut milk and let it simmer. Add the spinach to the curry and salt to taste, remove from fire. Serves 10 persons.