Embassy of Malaysia celebrates Eid with cultural culinary fusion in partnership with Department of Tourism

MANILA, Philippines — In a vibrant celebration of Eid on April 10, the Embassy of Malaysia, in partnership with the Philippine Department of Tourism, held a unique cultural and culinary event.

This year's celebration is not just about marking the end of Ramadan but also a reflection of the deep-rooted connections and shared histories between Malaysia and the Philippines, underscored by the 60th anniversary of bilateral relations between the two nations.

The event, which coincides with the Filipino Food Month, highlighted the similarities between the cuisines of Malaysia and Mindanao, with a special focus on roti jala, chicken curry, sinulabay and chicken linigil.

The celebration, which took place at the Malaysian Embassy in Manila, commenced with the Eid prayer, followed by the food demonstration, provided an immersive experience into the rich culinary traditions that Malaysia and the Mindanao region share.

The chairperson of the Ladies Association of the Embassy of Malaysia, Siti Sadiah Ahmad Zaidi Adruce and chef Tahir Ayunan Malikol expertly demonstrated to the crowd how to make the delicacies.

Roti jala, often referred to as “lace pancakes,” is a traditional Malaysian delicacy that is as delightful to the eyes as it is to the palate. This intricate creation involves a batter of flour, eggs and coconut milk, poured through a small container with multiple holes to form delicate, net-like crepes.

These are then expertly folded and served alongside a hearty and aromatic chicken curry. The curry, rich with spices like turmeric, cumin and coriander, slow-cooked with tender chicken pieces, potatoes and coconut milk, offers a creamy and spicy complement to the soft, absorbent roti jala.

Together, they embody a culinary harmony, presenting a blend of textures and flavors that are deeply rooted in the Malaysian gastronomic tradition, cherished for their ability to bring people together over shared meals and cultural heritage.

On the Philippines’ end, sinulabay can be considered the local version of the Malaysian roti. Made with flour, coconut milk and a dash of turmeric, the mixture is prepared on a hot grill into a crepe-like shape.

The hot flatbread is accompanied