Malaysia celebrates ‘Eid’ through cultural culinary fusion with DOT
IN a vibrant celebration of ‘Eid’ on April 10, the Embassy of Malaysia and the Department of Tourism (DOT) held a unique cultural and culinary festival.
The event, which coincides with “Filipino Food Month,” highlighted similarities between the cuisines of Malaysia and Mindanao, with a special focus on roti jala, chicken curry, sinulabai, and chicken linigil.
The celebration, which took place at the Malaysian Embassy, commenced with the Eid prayer. It was followed by the food demonstration, then provided an immersive experience into the rich culinary traditions that Malaysia and the Mindanao region share.
Chairperson of the Ladies Association of the Embassy of Malaysia Madam Siti Sadiah Ahmad Zaidi Adruce and Chef Tahir Ayunan Malikol expertly demonstrated the process of making the delicacies.
Often referred to as “lace pancakes,” roti jala is a traditional Malaysian delicacy that is as “delightful to the eyes as it is to the palate.” This intricate creation involves a batter of flour, eggs, and coconut milk, poured through a small container with multiple holes to form delicate, net-like crepes.
These are then expertly folded and served alongside a hearty and aromatic chicken curry. The curry, rich with spices like turmeric, cumin, and coriander, slow-cooked with tender chicken pieces, potatoes, and coconut milk, offers a creamy and spicy complement to the soft, absorbent roti jala. Together, they embody a culinary harmony, presenting a blend of textures and flavors that are deeply rooted in the Malaysian gastronomic tradition.
From the Philippines, sinulabay can be considered the local version of the Malaysian roti. Made with flour, coconut milk, and a dash of turmeric, the mixture is prepared on a hot grill into a crepe-like shape. The hot flatbread is accompanied by a hearty serving of chicken linigil: a type of dry curry prepared with chicken, herbs, and chillis cooked in turmeric, chicken liver, coconut milk.
The star of the show—the palapa—is a unique Filipino condiment, sweet and spicy on the palate, and is made with pounded ginger, turmeric, labuyo chili, toasted coconut, and the sakurab: a kind of white scallion endemic to the provinces of Cotabato and Maguindanao. The palapa beautifully rounds off the linigil, giving it a uniquely Filipino flavor.
Ambassador Melik Melvin Castellano shared his excitement: “This is a landmark year for Malaysia-philippines ties, and what better way to celebrate this milestone and the shared joy of Eid than through the universal language of food.”
According to the ambassador, “our culinary traditions tell the story of our shared heritage, influences, and the bonds that have been nurtured over six decades of friendship and diplomatic relations.”
He explained that “Eid is a celebration that signifies the end of the blessed month of Ramadan. It is a time of joy, a season of giving, and a period of reflection and unity. It symbolizes the core values that both Malaysians and Filipinos hold dear, family, community, and the spirit of togetherness. In the same vein, food plays a central role in our cultures, not just as sustenance, but as a means to bring people together, to share in our heritage, and to express our love and hospitality.”
Tourism Secretary Christina Garcia Frasco, represented by Undersecretary Myra Paz Valderrosa Abubakar of the Office of Muslim Affairs and Mindanao Promotions, shared this sentiment, as she emphasized the importance of culinary diplomacy in bridging cultures: “Food is a powerful medium that brings people together, transcending borders and linguistic barriers. This event is a testament to our shared values, history, and aspirations. It’s a celebration of unity, diversity, and the enduring friendship between the Philippines and Malaysia, and it is perfect to have it during an auspicious day such as Eid, while also coinciding with our own Filipino Food Month.”
Guests also feasted on an elaborate spread prepared by the ambassador’s chef Ammar Syafiq bin Ayob, as well as officers and spouses at the embassy: nasi minyak, lemang, rendang ayam, sambal udang, lontong, kuah kacang and satay.
For the deputation, the celebration is not just about marking the end of Ramadan, but also a ref lection of the deep-rooted connections and shared histories between Malaysia and the Philippines.