Makanan tradisional Melayu Baling di Kedah

Traditional Malay food is a form of culinary art that is an integral part of cultural heritage rooted in Malay traditions. This traditional food reflects ethnic identity and plays an important role in uniting the community. This heritage history study aims to examine the history of the Baling district, identify the traditional Malay foods and analyze the issues and challenges. The study found that there are eight traditional foods in the Baling district, based on the eight subdistricts in the area. The main factors influencing the existence of these traditional foods are the natural environment, along with other factors such as the influence of neighboring countries and the primary activities of the local population in agriculture. This study uses a qualitative method and the writing approach is a narrative analysis of sources obtained through field surveys, interviews and literature reviews. The focus of this study also includes key characteristics of traditional foods such as the ingredient required, the preparation process, tips and food taboos. Furthermore, this study also identifies the efforts made by public agencies in preserving traditional Malay food such as cooking demonstrations through various social media platforms and organizing traditional food festivals. All these efforts aim to introduce and raise awareness, especially among the current generation. In conclusion, this study demonstrates that traditional foods has played a significant role in shaping the identity of a region, ethnic group and community, while also fostering unity within society. However, the best step to ensure the sustainability of this cultural heritage of food practices is to begin from home. Therefore, the involvement of all segments of society is crucial to ensure that Malay traditional food is preserved for the future.