URBAN
TIYULA ITUM: AN UNKNOWN SULUK TRADITIONAL DISH
KUDAT – When talking about tiyula itum, people are unaware about their status as the traditional meal of the Suluk people, a Malaysian ethnic group that is situated in the state of Sabah.
According to The Community of Sulu and the Issue of Migration article, Suluk ethnic settlements are now mostly found in the eastern part of Sabah, particularly at Tawau, Sandakan, Lahad Datu, Kunak, and Semporna.
Aside from that area, the Suluk ethnic group can also be found in the districts of Kota Kinabalu, Tuaran, Penampang, and Kudat.
The Suluk people are known for their traditional attire, customs, and culture, but they are also known for their traditional food, which comes in a wide range of varieties.
Madzrhainah Mahiladin, 37, a native of Sabah who now resides in Kota Kinabalu, said that the state boasts a variety of ethnic foods. Tiyula itum is a traditional food for her ethnic group, Bajau Suluk.
The appearance of tiyula itum is like black meat soup.
(Source: thefatkidinside)
Tiyula itum or blackened coconut beef soup is a traditional dish of the suluk people that is famous in the eastern part of the state of Sabah.
According to the WordPress website, ‘itum’ signifies dark while ‘tiyula’ implies soup or stew. The soup's colour came from the charred coconut meat, which also gave it a distinct flavour.
This black powder is the result of burnt coconut.
(Source: thefatkidinside)
“When there is an event celebrated such as weddings, tiyula itum will be one of the many meals that are served in the menu,” said Madzrhainah in an interview with Berita DIMENSi through WhatsApp.
Despite the fact that many different types of foods have been introduced, including from abroad, the younger generation must still learn how to prepare their ethnic group's traditional food.
Sofia Mulphy, 22, a Suluk descent, said this traditional dish is very easy to prepare if we know the proper process and the right ingredients.
The ingredients for preparing tiyula itum are very easy to find and prepare.
(Source: gridmagazine)
Sofia who now lives in Shah Alam shared that tiyula itum is very synonymous with her life because both her parents are of Suluk descent.
“I have been interested in cooking since I was a child. One of the most significant recipe that I learned from my mother is instructions on how to prepare tiyula itum.
"Here, meat is expensive compared to seafood, that's why this dish is rarely cooked unless there is a large-scale celebration like my family every time we celebrate Eid-al Fitr, this dish is a must to serve," said Sofia in an interview with Berita DIMENSi.
Sofia mentioned that one of the special ingredients required to prepare the dish is a burnt coconut filling that is ground with a blender.
The meat will be marinated in burnt coconut powder, along with pounded galangal, ginger, turmeric, and cluster chili.
"Saute the onion and garlic before adding the marinated beef, lemongrass, and water. Wait until the meat is soft.
"Don't forget to season with salt and pepper and let the soup simmer until it smells nice. The recipe is very simple and easy to cook," Sofia added.
She also hopes that the present generation will make time to appreciate and learn about their own ethnic traditional menu so that it will not be swallowed by time.
Each ethnic group in Malaysia has its own traditional food as well as history, despite all the differences we need to discover and learn about the variety of traditional foods because this could deepen our country's bonds of solidarity.
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