HULU LANGAT, May 6 — The involvement of food technology experts is a key catalyst in ensuring the sustainability of Malaysia’s heritage cuisine, particularly in an era of fast-paced modern lifestyles.
The National Gastronomy Seminar's (SEGEMUK) chairman Mohd Faizal Musa said expertise in food science is essential for improving the preparation processes of traditional dishes, which are often complex and time-consuming.
Many heritage foods involve preparation methods considered laborious, posing a challenge for younger generations to continue practising them in daily life.
“We need scientists in food science to assist with technology, for example how processes such as cutting or cooking can be accelerated without compromising the authenticity of taste and the durability of the food,” he told Media Selangor.
Faizal, who is also a research fellow at Universiti Kebangsaan Malaysia's Institute of the Malay World and Civilisation (ATMA), said that one of the main challenges in preparing heritage food is the lengthy preparation time, which can take hours or even days.
“For example, dishes like Kelemai need to be roasted for up to 48 hours to achieve the best results. However, with today’s time-pressed lifestyle, something needs to be done to keep it relevant,” he said.
The use of modern technology such as pressure cookers in daily cooking demonstrates how innovation can speed up processes without compromising quality, and similar approaches can be applied to traditional foods.
Faizal also highlighted the importance of identifying alternative ingredients to replace original ones that may be difficult to obtain in certain regions.
“For instance, Apam Johol uses rambai leaves. Rambai trees are commonly found in the southern part of Peninsular Malaysia, but less so in the northern and east coast regions. So we need to study other suitable leaves as substitutes, such as rubber leaves or other alternatives,” he said.
The gastronomist also stressed that preserving heritage cuisine does not rely solely on technology, but must also be supported by effective promotion.
“Traditional food needs to be promoted and introduced to the public. Some dishes that were previously less known have become popular again, such as Nona Manis, which regained attention after going viral during the COVID-19 pandemic,” Faizal said.
This phenomenon shows that exposure to and innovation with traditional foods can revive them in modern society.
“In conclusion, there are two key aspects: promotion and synergy among academics from various fields, especially food science and gastronomy, to ensure our heritage cuisine continues to endure,” he said.
Held at the Bangi Avenue Convention Centre, the one-day programme featured over 30 presenters, including 14 from abroad.
Organised with the support of Media Selangor, the event, themed 'Juadah Asli vs Lakuran' attracted more than 200 participants, including academics and industry players in gastronomy.
SEGEMUK III focused on Malay world gastronomy studies, encompassing disciplines such as language, culture, psychology, literature, and archaeology.
Led by ATMA, the keynote speaker was well-known culinary influencer Chef Kecik, who is also the owner of the popular eponymous restaurant.
