DESPITE the existence of modern equipment, the Temiar Orang Asli in the Lojing Highlands of Kelantan prefer to use the spiny aerial roots of rattan to grate their vegetables.
It is an integral part of their festive celebrations, communal gatherings and even confinement periods after childbirth.
Pina Malu, 54, from Kampung Cekau, said the roots helped achieve the cassava’s coarse texture needed for their traditional dishes.
“We do not use blenders and we prefer to grate cassava using rattan,” she told Bernama.
However, rattan has become more difficult to find, as it only grows in the forest.
Pina said villagers would usually start searching a week before an event, to give the rattan time to dry.
“The thorns must be trimmed to avoid injury while grating. This requires skill.
“The grated cassava must also be checked for any thorns stuck to it.
“We continue this tradition to ensure our culture is preserved and does not fade away,” she said.
Zaiton Malu, 58, from Kampung Sigar, Pos Brooke, said cassava grated coarsely was more flavourful.
“The cassava is then placed in bamboo stems to make lemang,” she said.
Zaiton said she often taught the younger generation this technique, especially before a celebration or feast.
“Some boys are interested in learning, but girls are expected to learn so that they do not forget their roots,” she said.
Village chief Bidi Ronggeng said that in some areas, especially in the interior, traditional ways of life were still practised by the younger generation.
