Going traditional at Selangor food fest

Abdul Rashid speaking to some of the contestants of the dodol competition at the Selangor Heritage Food Festival 2018.

A CHANCE to try dodol was something Naomi Murase from Japan could not pass up, especially since it was her first visit to Malaysia.

The 37-year-old tourist and her husband Shinji were on their way to the Blue Mosque in Shah Alam from Kuala Lumpur when they discovered a dodol-making competition at the Selangor Heritage Food Festival 2018.

Naomi was excited to taste the traditional Malay dessert made by the contestants from the Kota Anggerik Pusat Wanita Berdaya.

The competition was part of the series of events in Dataran Kemerdekaan which saw traditional dishes from various ethnicities served to visitors.

“This is an amazing experience. We expected something interesting during our visit here, but we just love this,” Naomi said.

The sight, taste and smell of Malaysian food captivated them and it was well worth their long train ride from Kuala Lumpur.

Organised for the first time by the Malay Custom and Heritage Corporation of Selangor (Padat), the event had 70 stalls set up by various non-governmental organisations (NGOs) and government bodies.

Naomi and her husband Shinji enjoying a serving of dodol.

Padat chief executive officer Datuk Paiman Keromo said the aim was to keep the heritage of Selangor’s cuisine alive.

He said with advanced food technology, food is made through scientific research conducted in laboratories, making the process short and quick.

“It still cannot compare with the traditional food created by our ancestors using freshly sourced ingredients,” he added.

The event was launched by Selangor Cultural Tourism, Malay Tradition and Heritage Committee chairman Datuk Abdul Rashid Asari who applauded Padat’s effort.

Abdul Rashid said the event would remind people of the value and importance of traditional food.

“Making dodol requires long hours and a group effort. It plays a role in shaping our culture,” he said, adding that food also played an integral part in promoting unity among Selangor folk.

Participants preparing the sweet rice at the Ponggal competition.

At the event, Abdul Rashid stopped by the Bugis community’s Citra Ugik Arts group booth which showcased some unique traditional dishes.

The group’s vice-president Prof Dr Mohd Lahir Maharam said most people were unaware of Bugis cuisine as there were more Javanese people in Malaysia.

He said there were about 30,000 Bugis descendants in Selangor.

“We have our version of the ketupat called burasak and rendang called nasu manu likku as well as dessert called borongko, that are must-haves during special celebrations,” added Prof Mohd Lahir.

There were booths by the Selangor Chinese Muslim Association, and a Ponggal competition as well.

Suria Fm radio announcers, including Sharifah Shahirah and Fieya Iskandar, made a special appearance and there were also prize giveaways.