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The traditional weaving material is muka, fibre prepared from the New Zealand flax (Phormium tenax) by scraping, pounding and washing. The muka fibre was dyed using natural dyes . There has been a resurgence of tāniko and other Māori cultural practices starting in the 1950s and as part of the broader Māori Renaissance .
Seri muka, a two-layered kuih with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice. Wajid or wajik , a compressed Malay confection made of glutinous rice cooked with coconut milk and gula melaka .
Kuih seri muka (Jawi: سري موک ) , sri muka or putri salat (lit. ' pretty face cake ') is a Banjarese and Malay two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice (hence the green colour). [1] Coconut milk is a key ingredient in making this kue. It is used to impart ...
Kaitaka are cloaks of finely woven muka (Phormium tenax) fibre. [31] Kaitaka are among the more prestigious forms of traditional Māori dress. They are made from muka (flax fibre), which is in turn made from those varieties of Phormium tenax that yield the finest quality fibre characterised by a silk-like texture and rich golden sheen. Kaitaka ...
Muka is prepared fibre of New Zealand flax (Māori: harakeke). [1] Prepared primarily by scraping, pounding and washing, it is a key material in Māori traditional textiles where it is usually used in tāniko or twined weaving. Some varieties produce different grades or quality of muka that result in characteristics such as strength, whiteness ...
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Really, the bad-for-you-foods we imagine when we think about food processing are actually ultra-processed foods such as frozen pizza, potato chips, ready-made meals, and cookies.
Sarawakian cuisine is a regional cuisine of Malaysia.Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice.There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia.