Final CHAPTER: Our Personal Thoughts

All things come to and end, so here we are, listing down our thoughts and statements on the experience we have gained and what we think the kampung should be like in the future in relations to architecture and the built environment. 

Wei Wen:

Close to nature: lush greenery around the kampung

Three days of  kampung life (one day interviewing one of the villagers, one day preparing the Raya food and one day celebrating Hari Raya) has come to an end. We took our time to experience kampung life at the Hulu Langat kampung, and it is important to enjoy and learn about each thing from this event.

When I go to the kampung, the life there is close to nature and the villagers are kind and helpful. Together, we learn how to cook Malay food from the villagers and even though we are of different race, we can get along harmoniously. The kampung is much more tranquil compared to KL and it is good to be celebrating Hari Raya Aidiladha with our friends , lecturers and the villagers.

A short digression, my hometown is considered as a suburb or maybe a village and even though the environment and culture differs from the kampung's, it is also harmonious and tranquil, and I really like to stay in my hometown as compared to big cities that are flourishing and bustling.

In my opinion, the kampung can remain traditional since the Malay house is one of the significant and representative buildings in Malaysia because the houses are build from timber with the inherited techniques of their ancestors. If all the kampung house changes to skyscrapers, surely we will feel bored. "Development is important , but tradition deserves to be retained", don't you think so?

Leo (Tee Zi Yuen):

The kampung: experiencing culture and nature

Years ago, I have been looking forward to living a kampung life because of the cleanliness and simple life in kampung, living without Wi-Fi or internet connection, and of course, the burden that are caused in city life. After this trip to the kampung to experiencing culture, I found that I really love the kampung life. The relaxing ambiance and fresh air gets me out from the strain of modern life. During this trip, the responses from the villagers were warmer than what I expected.

During this trip, we were given 'missions' like analyzing Malaysian traditional houses, cooking Malay traditional cuisine and also celebrating Hari Raya with the villagers. We learnt to communicate with villagers, gain knowledge on Malay traditions as well as respecting each other and more.

In my opinion, the kampung Malay house is really important to Malaysian architecture as it is likely a starting point of Malaysia architecture. By using timber only as the material and having perfect ventilation, these houses are the uniqueness of Malaysia architecture. However the kampung in Malaysia are slowly turning into towns and also the impression of their original kampung life are rarely seen nowadays. To be honest, I actually prefer the kampung life more than the city life.

Ee Von:

The kampung through my eyes: the houses, the people and the food

Personally, I cannot imagine living in a kampung permanently as they have zero internet connection and being someone used to the city with easy communication, it was difficult to sit there and do nothing while waiting for the next agenda to happen. Even though that is the case, I wouldn't mind visiting the kampung now and again to experience some peace and quiet along with the very affectionate warmth of the people there. The Hari Raya celebration that we had was something familiar to me and oddly comforting, especially the preparation of the dishes where people gather to cook and chat.

Furthermore, I think the kampung is a gem and should be preserve as a traditional entity without all the stress and superficiality of a modern city. As the kampung is one of the earliest establishments in Malaysia, it does have a significant identity that ties it to Malaysian architecture. Timber houses in kampungs are easily identified even to a common person and that is what gives it the important role in Malaysian architecture, a culturally accepted symbol of the traditional house.

Emma  (Wong Choon Yien):

Kampung time: bonding with friends, lecturers and the villagers

For me, I kind of like kampung life because... Yay! NO ASSIGNMENTS!! Okay, it is actually because of the lifestyle there that is totally different from the city. City people live life in a fast-paced environment while the kampung is different and it is out of the town so the lifestyle there is more relaxing and there would not be so much burden bringing down one's physiological and psychological health. I like how the kampung life has a toned down living pace and that's how we human should enjoy life, right? We also experienced the Hari Raya Aidiladha celebration at the kampung and it was fun and interesting. I also like how friendly the kampung people are in welcoming us! We learned to cook the Malay traditional food that we rarely find or see in the city. One of the best thing is, we ate a lot while cooking and what happened after the dishes were all cooked? You can imagine it.

The kampung will of course need to remain traditional as it is one of the representatives of Malaysian architecture. It signifies the religious and cultural aspects of Malaysia. The materials used and
the way of the structure being built and even the kampung layouts are all based from Malaysia's own resources, techniques and idea respectively. Kampung is attached to us, Malaysian, Malaysia and it is something to be proud of!

All in all, it could be said that the four of us enjoyed our time spent at Dusun Tua and unanimously agreed that the kampung should remain traditional and not be modernized. We hope you have enjoyed keeping up with our posts. Goodbye until then. 

CHAPTER 4.3: Rituals of Hari Raya Aidiladha

Cooking is one of the main customs but there is one other ritual that is carried out during this celebration. It is commonly called the korban here, meaning sacrifice in the local language.

The meat cutting of a slaughtered goat 

A brief history:
Hari Raya Aidiladha (Feast of the Sacrifice) is an event for Muslims to commemorate the willingness of Ibrahim and follow Allah's command to sacrifice (korban) his son Ishmael. Nowadays, the sacrifice is held as a symbol to reaffirm the Muslims' faith in Allah and give thanks to the blessings that they have receive. Four-legged livestock are sacrificed and the animals will be slaughtered at their neck. After the blood is drawn out from the neck, the meat will be cut and given out to the less fortunate Muslims. None of the body part of the animals can be sold for profit.

We did not actually attend the ceremony, but caught sight of some men cutting and cleaning up a slaughtered goat from the ritual. 

Moving on to a less gory scene, here are the food collective that we've made for the celebration.

Hari Raya Aidiladha food

These are the common dishes made for the celebration and from the picture above, we have (clockwise from top-left corner): lemang, rendang daging (beef), dodol, rendang ayam (chicken), kuah kacang and ketupat. Each dish is covered by different groups in our class (like how we did the kuah kacang) so go check them out (we'll update each dish with the link once we have their approval).

That will be all for this chapter. We'll see you in our last chapter, sharing our thoughts and opinions on the kampung. Bye!

P.S. Special thanks to Zaza (a classmate of ours) who gave us a picture of the korban aftermath as we did not have any of our own. Thanks!

CHAPTER 4.2: Recipes, Ingredients and Processes

We've mentioned making the kuah kacang (peanut sauce) previously and here are the details on how to make it. The portion we have here is for approximately 200 people, since dishes like this are commonly cooked for a large crowd of people and can be done in one go, so scale down the portion to suit your preferences.

Ingredients:

3 kg           roasted peanuts

1 kg           bawang merah (red onions)

15 sticks    serai (lemongrass)

1" piece     lengkuas (galangal)

1.5 kg        dried chilies

300 g         dried shrimp

1 pack       belacan (shrimp paste)

3 tbsp        salt

300 g         granulated sugar

1 piece      gula melaka (palm sugar)

                 cooking oil
                 water

Directions:
1. Place the dried chilies in a pot and add enough water to cover the chilies. Blanch the chilies until they soften, strain and put aside to cool. 

Chop and blend the onions, serai and lengkuas

2. Roughly chop the onions, serai and lengkuas and blend them together, adding a cup of water to the mix (or enough to ease the blending, don't worry about adding too much, the water helps soften and cook the peanuts later). Pour the mixture into a big bowl (we reused the basin) and leave aside.

Roast and blend the belacan with the dried shrimps

3. Roast the belacan either in a dry pan over medium heat or in an oven until the surface turns into a slightly darker brown. Break up the belacan into smaller bits and blend with the dried shrimp, adding water accordingly. Put the shrimp mixture aside.

4. Put a dry pot over medium heat or use an oven and roast the peanuts, as roasted as you like,  then remove and leave to cool.

Blend blanched chilies with oil and water

5. Now back to the blanched chilies. Blend the soften chilies with some water and oil (about half the amount of chilies) to break down the seed. Once done, add to the big basin of blended ingredients.

Crushed peanuts

6. Put the cooled roasted peanut into a blender and crush the peanuts. 

Heat oil and stir in blended chili and shrimp mixture

7. In a big pot, add approximately a cup of cooking oil and heat over medium heat, then add in all the blended ingredients except for the crushed peanuts. Stir and allow it to simmer for 10 minutes.

Stir in the blended peanuts and mix well

8. Add in the crushed peanuts, mix well until it boils, add two basins of water (approx. 20 cups of water) to the mixture and leave it on medium low heat. Come back to stir the mixture every half and hour or so.

Chop and add the gula melaka, salt and sugar

9. While the peanut mixture is cooking, chop the gula melaka into smaller bits. Add the gula melaka, salt and sugar to the pot after an hour.

Et voila! Initial orange sauce slowly cooked into a brown delicious sauce

10. Leave it to cook over medium-low heat, stirring occasionally. The sauce should be done when all the water added earlier in the blending process has more or less evaporated, leaving you with a sauce of thicker consistency and a darker colour.  

You now have a pot of staple traditional dish. Enjoy!

CHAPTER 4.1: Hello! Once again.

Hi all! We're finally back with some new stuff to show off and this time it's about Hari Raya Aidiladha, which was the Qurban celebration that we've mentioned back in Chapter 1. 

So here's a short intro video of what we did on the eve of the celebration and some of the people involved in helping us with the cooking of the usual celebration dishes. Enjoy.



Generally, each group is in charge of helping out in a kind of dish and we got a dish called the kuah kacang or peanut sauce, which is a staple dish easily paired with other dishes like lemang, ketupat or even plain rice.

While making the dish, we were, of course, lead by a few old hands who've done this a thousand times over. 

Ms. Noraishah guiding the preparation

We have Ms. Noraishah, who took us through the process of cutting, blending and cooking.

Ms. Rozita introducing the ingredients

And Ms. Rozita, who patiently explain the ingredients and how we should use it to get the best results.

There were others who helped in the cooking, but Ms. Noraishah and Ms. Rozita were the main guidance for our dish so we would like to extend our thanks again, not only to them but to all who had patiently took us under their wing. Thanks!