LLICM - Let's Lepak: Intercultural Communication in Malaysia

An informative visual e-book

llicm let's lepak intercultural communication in malaysia Malay, Indian, and Chinese culture

By Hannah Safiah

Preface This e-book entitled "Let's Lepak: Intercultural Communication in Malaysia" (LLICM) is made for my final semester in the Diploma of English for Professional Communication (LG120). In the last semester of LG120, for the subject Professional Communication Exercise (ELS304), we students must complete a final year project. As follows, this is why the e-book is established.

The e-book could be about other things, so why intercultural communication? Intercultural communication is crucial for us to understand, especially when living in a globalised, diverse world. Intercultural communication allows us to understand our own culture more and raise awareness of other cultures around us. A step to being a mindful human being is understanding and respecting the others around us.

This informative visual e-book on intercultural communication in Malaysia consists of four chapters. For the first attempt of LLICM, the chapters are food, festivals, etiquette and language. The scopes are Malay, Indian, and Chinese cultures.

My passion for creating and designing infographics has played an essential part in completing this project. I hope this e-book will inspire and raise awareness on intercultural communication.

Enjoy reading!

Software Acknowledgement This project could not have been completed if not for the wonders and accessibility of the Canva software. Further, I would like to acknowledge the various artists and contributors in Canva which I am able to use their elements and graphics in the aims of this final year project.

Issuu is another software that I would love to thank for allowing me to transform my e-book from a pdf version to a book-like version, which gives the audience the feeling of "flipping" the pages of my e-book.

Table of content Chapter: Food

1

Malay Cuisine

2

Indian Cuisine

7

Chinese Cuisine Interculturality and Transculturalism

12 17

Chapter: Festival

19

Malay Festivals

20

Indian Festivals

26

Chinese Festivals

32

Chapter: Etiquette

40

"Face" Culture

41

Malay Etiquette

42

Indian Etiquette Hall's Theory

45 48 50

Chapter: Language

52

Malay Language

54

Indian Language

56

Chinese Language

58

"Malaysian" Language

60

Chinese Etiquette

Chapter 1:

How is food an aspect in intercultural communication?

Food practices enable building and maintaining a culture, racial and ethnic identities. In different cultures, their preparation of food may have medicinal properties. Some other cultures believe in preparing hot or cold food that affects their body and health [1].

Understanding and acknowledging the food of other cultures helps us grasp their culture as a whole too.

Food is an element that brings people and communities together, even from diverse cultures.

1

MALAY CUISINE is the traditional food of the ethnic Malays

Malay heritage food is influenced by various cultures such as Arab, Indian, Chinese, Siamese, Javanese and Minangkabau. Different regions in Malaysia are influenced by distinct cultures, making each region dishes unique and having different tastes resembling the region.

Get to know your Malay foods by their characteristics: According to A.H. Ainuddin [2], there are five ways to identify Malay cooking: 1. They are rich in herbs and spices.

2. Coconut milk is one of its main ingredients.

3. It is usually spicy.

4. The meats are typically stewed in thick gravy.

5. Fried fish and seafood are always seasoned with turmeric powder.

Like in many other Asian country such as Indonesia, Thailand, Brunei and the Philippines, rice is a staple food in Malay cuisine. Almost every meal is served with rice.

REGIONS: THAILAND & INDONESIAN INFLUENCE Penang, Perlis, and Kedah liking for fieryhot spicy and sour flavors is stronger as they are closer to Thailand.

Kelantan and Terengganu also show distinct Thai influence.

The use of kaffir lime leaves, torch ginger, and mint leaves in rice dishes.

Johor's food has the influence of Javanese cuisine, which is sour, sweet, and spicy.

Negeri Sembilan food history is influenced by Minangkabau people from West Sumatra who migrated to Malay peninsula in the 14th century.

3

HERE'S WHY INDIAN FOODS ARE FULL OF FLAVOUR! Like KFC, there are 11 herbs and spices; so let's get to know 11 herbs and spices in Indian dishes.

What makes Indian dishes unique are their spices and herbs. Their style of cooking makes their dishes spicy and pungent.

Cardamom

Clove

Cumin

Coriander

Mace P.S. In Indian dishes, they are certainly more herbs and spices that they use, other than the ones listed. These are just the prominent ones.

You can search up more on it!

Cassia bark or known as cinnamon

Nutmeg

Fenugreek

Turmeric

Mustard seed

Chilli 10

FAMOUS CHINESE CUISINES Hainanese chicken rice is a Chinese dish containing a rice set boiled with chicken fat in chicken stock. It is served with poached chicken seasoned with ginger and sesame oil. Nowadays, the dish is more popular, with variations from the traditional style that serves it with either spicefried chicken, soy chicken, honey chicken, or barbecue-flavoured chicken.

s Noodle

Ginger

Chee cheong fun is a popular meal or light snack.

Square rice sheets are made from viscous rice flour and mixed water. The steamed rice sheets are rolled or folded and is accompanied by a sweet fermented bean sauce and chilli paste. In Ipoh, it is served with a sweet red sauce, while in Penang it is served with a sweet, black shrimp sauce.

Sp ri ng

O ni on

Yong tau foo is a Hakka Chinese cuisine that primarily consists of tofu filled with ground meat mixture or fish paste. Variations of this food include vegetables and mushrooms stuffed with ground meat or surimi. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish.

Bak kut teh is a pork rib dish cooked in a broth infused with herbs such as dong quai, cinnamon, and star anise. It is made with pork ribs, dried shiitake mushrooms, tofu puffs, and garlic. The dish is popularly served in the predominant Hoklo and Teochew communities. In Malaysia, it is often prepared with strips of fried dough called "you char kway".

Popiah is a famous Chinese cuisine in Malaysia. It is a Hokkien and Teochew-style crepe stuffed filled with shredded tofu and vegetables such as turnips and carrots.

Another variation consists of popiah doused in a spicy sauce. Popiah can also be deep-fried and served similar to the mainstream Chinese spring roll [8].

Ps. Do you see the random floating ingredients? Well they are not random, they are the common ingredients used in Chinese cookings.

lic r a G

oms Mushro

Sichuan peppercorns

14

INTERCULTURALITY AND TRANSCULTURISM AT ITS BEST IN MALAYSIA

y e r e r u M C

- a dish consisting of noodles in thick coconut milk-based curry broth, flavoured with chilli, spices, lemongrass and galangal. It is served with meat, seafood, tofu and vegetables.

A fusion dish made from each of the elements of the three primary cultures in Malaysia.

Chinese noodles Indian curry Malay herbs Hooks states "Eating the Other" is a practice of devouring the food of other ethnic groups and cultures. The diversity of foods and cuisines in Malaysia over the years resulted in Malaysian's appreciating the cuisine of different cultural communities, as cited in Perry [11] 17

Chapter 2:

F E S T

I

V

A

L

Festivals have both social and economic angles. Celebrating festivals is a joyous thing for individuals as they get to spend a few days of contentment and practising sacred traditions during the celebrations. Festivals further bring everyone together, even other cultures. Acknowledging and learning about festivals further foster racial unity among society.

Each festival has its unique and special element. We need to grasp and be open-minded in other cultures' festivities as it will help us better understand them and improve our intercultural communication skills. It will also prevent us from ethnocentrism and be mindful of everyone's culture worldwide, not just Malaysia.

19

Hari Raya Haji Commonly known as Hari Raya Haji, Eid al-Adha is celebrated

by Muslims. According to the Islamic lunar calendar, Eid alAdha falls on the 10th day of Dhu al-Hijjah and continues for four days. During this festival, Muslims will perform prayers and Korban. Further, distributing meat amongst the people, chanting the Takbir out loud before the Eid prayers on the first day and after prayers throughout Eid are considered essential parts of this important Islamic festival. The prayer is performed any time after the sun eventually rises to just before entering Zuhur time, on the 10th of Dhu al-Hijjah. Korban is usually done after the prayers.

The history behind Eid al-Adha is that it honours the willingness of Ibrahim (Abraham) to sacrifice his son Ismail (Ishmael) as an act of obedience to God's command. However, before Ibrahim could sacrifice his son, God provided him with a lamb, which he was supposed to sacrifice in his son's place. In commemoration of this intervention, animals are ritually sacrificed [2].

Three crucial components during Eid al-Adha

Performing morning prayers, usually at the mosque

Commencing Takbir

Performing korban

Click the icon to hear the takbir [3]

KORBAN Korban is carefully done by the Muslims to not torture the animal.

The knife is made sure to be sharp and Takbir is chanted during Korban to calm the animal.

Cows are usually used for Korban, though goat is another choice too!

Korban sacrifices should be shared equally, in three parts; one for the family of the individual offering Korban, one for that individual's friends and relatives, and one for the poor and needy.

22

Making Kolam or Rangoli is also another tradition of the Indian culture during festivals.

Kolam VS Rangoli

Different powders may be used for making Kolam. Ordinary Kolam powder is a white stone powder mixed in the right proportion with rice powder to ensure smoothness.

Kolam is art type of Tamil Nadu, while Rangoli is followed mostly in middle and north part of India where people having belief that it's originated from Maharashtra. Kolam and rangoli are quite alike, barring that Rangoli is free-flowing art. Kolam, however, begins with dots that have to be joined together with lines, loops and gestures. Kolam is done only with dots. You join the dots with lines, loops and gestures. You can make the Kolam as big as you want.

In a rangoli, powdered colours are sprinkled on cleaned and dusted floors to form decorations. The coloured powder is usually applied 'freehand' by letting it run from the gap formed by pinching the thumb and the forefinger. One important point is that the entire pattern must be an unbroken line, with no gaps to be left anywhere for evil spirits to enter and thus are they prevented from entering the inside of the home.

Both Kolam and Rangoli are significant in Indian culture. They are an ancient art, practiced by almost all households. In many cases, designs are passed down through generations with some of them being hundreds of years old. They represents the happiness, positivity and liveliness of a household. Kolam and Rangoli is also drawn and is intended to welcome Lakshmi, the goddess of wealth and good luck [8].

28

DID YOU KNOW? According to Guinness World Records, the longest dragon costume was recorded in Hong Kong at nearly three and a half miles!

Lucky foods to eat during Chinese New Year AND THEIR SYMBOLISM [15]

Dumplings

Spring rolls

Longevity noodles

Wealth

Wealth

Longevity & happiness

Fish

Tangyuan

Increase in prosperity

Family togetherness

To understand more about the symbolism of the foods, click on the family icon [15].

Mandarins Fullness & wealth

34

Chapter 3:

ETIQUETTE

Etiquette refers to the standard code of polite behaviour in society.

Etiquette is an important aspect to be practised by individuals. In intercultural communication, etiquette plays a prominent role.

Understanding the basic etiquettes of culture further lets us know how a particular culture acts. Hence, it will allow us to exhibit effective intercultural communication. Not having proper etiquette or concern about practising and respecting other cultures' etiquette will hinder people and create stereotypes for cultures.

Etiquette is culturally attached. Etiquette allows us to be thoughtful about our manners. It helps us to be aware of the feelings and rights of others. Further, it helps us get along with others, promoting respect. Etiquette promotes respect for people of other cultures.

40

MALAY CULTURE: THE BASIC ETIQUETTE YOU SHOULD KNOW [2] Greeting is very crucial in Malay culture. Giving Salam upon entering a house, greeting older people by calling them "aunty" or "uncle" or in the Malay version "makcik" and "pakcik."

Give or receive anything with two hands. If something must be passed with one hand, use the right hand in accordance with Islamic principles.

Pointing, especially with one's right hand, is considered to be poor manners. If you need to point to someone or something, use your right thumb with your four fingers folded underneath.

Shaking hands and hugging is permitted, if not encouraged, between the same sexes. There ought to be boundaries within different sex, not even touching skins in accordance to Islam.

Prepare your appetite before visiting someone as they would prepare food and it is rude to refuse food offered to you.

Like most Asian customs, shoes should not be worn into the Malay home but instead taken off before one enters the main door or at the foyer where there is a shoe rack or space allocated to leave your shoes.

When walking past an elder, Malaysians may bow or bend slightly so that their head is lowered below that of the elders out of respect.

44

Dining & eating manners: indian culture [3] Indian food often does not require utensils to eat. There are various forms of eating etiquette relating to the use of one’s hands

The left hand is considered ‘unclean' since it is the hand people generally use for washing themselves, thus avoid using your left hand if you are encouraged to eat with your hands.

The concept of contamination or jootha is avoided.

Sharing cups or leftovers is disrespectful and unhygienic.

Take only what is necessary as food is respected and sacred too in Hinduism. Thus, always finish everything on the plate.

Never forget to appreciate the food.

This is always seen as a good sign.

While eating a banana leaf meal, it is customary to fold the leaves from the top at the end of the meal.

This is to note the host that one has finished eating

Some Indians may have dietary restrictions based on their religious faith. For many Hindus, cows have sacred religious connotations, and the consumption of beef will be avoided.

Indian food comprises of numerous principled courses such as rice being the main dish, accompanied by a varieties of curries and delicacies.

46

Chapter:

L a

n

g u a g e

& verbal communication

The influence and power of language are significant to cultural and ethnic group members. Communication requires language. In intercultural communication, language plays a prominent role in representing a different communication approach. Languages vary from one culture to another culture. Although the English language is the universal language for people to communicate with, basic understanding levels of other languages of cultures around you benefits you in creating connection and adding up knowledge and advantages. Language is used as a means of communication and as a marker or indicator of the speaker's cultural identity. Further, discourse markers are also a way people communicate. Certain expressions are used to express belonging to a group, but likewise, they are sometimes used to exclude, separate or discriminate.

52

Chinese language The Chinese generally speak Mandarin in Malaysia. Mandarin is also used in teaching and is familiar to the other cultures in Malaysians. However, Hokkien is the most prominent Chinese dialect, followed by Cantonese, Hakka, Teochew, Fuzhou, Hainanese and Foochow [1].

According to Tirosh [2] there are around 1.9 million Hokkien speakers, 1.7 million Hakka speakers, 1.4 million Cantonese speakers, 1 million Teochew speakers and 1 million Mandarin speakers in Malaysia.

Basic Mandarin phrases you should know

Nǐhǎo

Zǎo

zài jiàn!

It means "hello". It is used to greet people

It means "good morning."

It means "goodbye."

Xièxiè

Wǎn'ān

Hǎo ba

It means "thank you."

It means "good night."

It means "okay" or "alright".

Bù kèqì

xìng huì

húi tóu jiàn

It means "you are welcome."

It means "nice to meet you."

It means "see you later."

Wǒ jiào......

Wǒ bù dǒ ng

Wǒ men zǒ u ba!

It means "I am called...".

This phrase is use to introduce your name.

It means "I don't understand."

Signifying you are ready to go or leave.

59

The use of "Manglish."

As we are aware of, the English language is a prominent language as it is the universal language. In Malaysia, influenced by code-switching.

Manglish is English with influences from the Malay, Chinese and Indian languages. It is a unique dialect of English in Malaysia [1].

The basic Rojak slangs ALAMAK! - Malaysian version of "Oh my god!"

Alamak! I forgot my umbrella!

CINCAI - it means anything is acceptable or to do anything casually. In a simple meaning it is "whatever."

"Hey do you want this bag in pink or blue color?"

"Cincailah" POKAI - a phrase use for when you are broke.

"Let's go watch movie tonight."

"Cannotlah, I pokai."

BOSS - commonly used in mamak or in general when you want to ask for something or a favour.

Boss! Teh tarik satu!

ON - when you agree on something. " Jom makan mamak?"

"Onnn" MACHA/DEI - adapted from tamil. Malaysian way of calling someone "bro."

Dei! Long time no see.

CAN MEH - another way of saying "are you sure?"

Can meh? She can drive?

If you noticed, in Malaysia the people like to add "Lah" after everything they say, just like in the examples above. "Lah" is a suffix in Bahasa Malaysia that is meant to add emphasis to a word or phrase 62

llicm

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