Exposing the nuances of traditional Malay Kuih in Mersing district, Johor, Malaysia

• Main Authors: Kamaruzaman, Mohd Yusof, Ab. Karim, Muhammad Shahrim, Che Ishak, Farah Adibah, Arshad, Mohd Mursyid
• Format: Article
• Published: BioMed Central 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/101430/; https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-022-00139-2

Traditional food has long been recognised as an integral aspect of community across the globe. It varies from one community to another and is treasured as an image representation. Traditional Malay kuih in Malaysia, however, lacks its definition. The word kuih itself is loosely used to group a collection of either sweet desserts or savoury snacks. Acknowledging that the district of Mersing in Johor is an underexposed heritage site in Malaysia, this study disinters the traditional Malay kuih nuances as a regional ethnic food. Qualitative method was employed involving 14 kuih experts in Mersing to answer the research question “What is the meaning of traditional Malay kuih in Mersing?” in which semi-structured, in-depth, and face-to-face interviews were conducted. The interviews were audio-recorded and transcribed verbatim to ensure accurate results. Thematic analysis was used to identify the codes, categories, and themes as the nuances of traditional Malay kuih in Mersing. The themes enlist (i) the use of native crops, (ii) the practice of conventional Malay cooking methods, (iii) the enculturation of Malaysia’s east coast traditions, and (iv) the enrichment of sub-ethnic traditions among the Malays. It was found that the analysed nuances of traditional Malay kuih reinstated the individuality and uniqueness of the Malay ethnic’s gastronomy in Malaysia. In short, this paper provides an in-depth exploration of the Malay’s unique culture and heritage in Malaysia, thus benefitting the scholars, local tourism board, entrepreneurs, consumers, among others.