Adat Perpatih (Matrilineal Custom)

Negeri Sembilan is known as a state of customs, but this is not to say that the other states lack it. I remember reading about the Minangkabau Adat Perpatih, one part of the customs of Negeri Sembilan, while at school.

Having forgotten most of Adat Perpatih, I was glad I had the opportunity to revisit it during a tour of Negeri Sembilan to learn about the ethnic culture and tradition of the state, at the invitation of Gaya Travel Magazine, whose programme Kembara Cuti-Cuti 1 Malaysia was supported by Tourism Malaysia and the Negeri Sembilan Tourism Board.

Dropping by at the Custom Museum, a special presentation of ethnic culture and tradition was arranged for delegates of Kembara Cuti-Cuti 1 Malaysia, in the form of singing, dancing, and not forgetting the food.

We were first presented with the Tumbuk Kalang performance, albeit improvised, before Kumpulan Selendang Negeri Sembilan performed an energetic welcome dance for us. It was followed by an in-depth explanation on Adat Perpatih by Associate Prof. Dato’ Paduka Dr. Rosli Saludin, more popularly known as Raja Teromba on Negeri FM radio station.

Puan Fatimah, who owns the Mak Long Timah brand famous for its rendang pucuk ubi (cassava leaf rendang) was at hand to demonstrate to us the preparation of Sambal Tempoyak Daun Kayu Negeri Sembilan and Kuih Wajik Kasirat, two traditional dishes.

Actually, Kuih Wajik Kasirat is more a dessert, and not a main course.

Resipi for Sambal Tempoyak Daun Kayu Negeri Sembilan:

Bahan-bahan:
1 cekak pucuk ubi muda, asignkan dari tangkainya
6 – 7 tangkai pucuk labu, ambil daun dan batangnya yang lembut
6 helai daun kunyit muda
4 papan petai
2 genggam ikan bilis, dibersih dan rendam / 6 ekor udang besar
5 camca besar penuh tempoyak
1 litre santan
garam dan gula secukup rasa

Bahan tambahan:
40 jenis daun seperti daun kaduk, terung pelembang, terung pipit, daun puding, daun keladi air, daun lampin budak, daun jelatang dan daun bebuas.

Cara-cara:
1. Pucuk ubi dimayang halus, cuci dan toskan hingga kering. Pucuk labu digentel kemudian dimayang halus, begitu juga dengan daun kunyit, cuci dan toskan hingga kering. Petai diambil isinya dan hiris nipis. Ikan bilis diitoskan, rerah sedikit dan tumbuk kasar. Ketepikan.
2. Masukkan bahan-bahan kisar halus ke dalam kuali bersama tempoyak, ikan bilis dan santan. Kacau rata dan masak hingga mendidih, kacau selalu. Bila kuah kelihatan pekat, masukkan kesemua jenis sayuran yang dimayang halus tadi dan juga petai. Gaul rata, masak dengan api sederhana.
3. Kacau dan masak hingga pekat. Perasakan dengan gara secukup rasa dan sedikit gula. Masak sekejap, rasa dan jika OK, matikan api.
4. Hidang bersama nasi panas dan ikan goreng.

Resipi untuk Kuih Wajik Kasirat:

Bahan-bahan:
500g beras pulut
1/2 biji kelapa parut, dijadikan kerisik
2 cawan santan
300g gula putih, dijadikan gula hangus

Cara-cara:
1. Beras pulut dibasuh dan ditoskan hingga kering
2. Kemudian digoreng tanpa minyak sehingga kekuningan dan dikisar halus
3. Gaulkan beras pulut bersama kerisik
4. Gula putih dibuat gula hangus (caramel) dan dituang ke dalam santan. Masak hingga mendidih
5. Masukkan beras pulut bercampur kerisik ke dalam santan yang mendidih. Kacau hingga masak, kelihatan likat dan berkilat
6. Sentiasa kacau sehingga pekat, lebih kurang 10 ke 15 minit
7. Tekan di dalam loyang yang beralas daun pisang
8. Sejukkan sebelum dipotong.

Apart from that, visitors were also treated to demonstrations of traditional games such as checkers played with a bamboo stick and congkak.

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