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Traditional past times

A number of games that are of Brunei Malay origin are found in Labuan, and in Brunei Malay areas of the west coast of the mainland.

Gasing
Top spinning is very popular in Labuan. A length of rope is skillfully wound around the carved wooden top which unwinds quickly as it is thrown to the ground. The object of the game is to keep the top spinning as long as possible, lifting it from the ground onto a small flat wooden base. In competitions, opponents strike each other's tops and try to hit them out of the game. Even very young children have shown great skill in this traditional game of gasing.

Kuit
One simple but very entertaining game is kuit, played with a broad band of a coconut shell cut from its mid section. Each team consists of three players, and they are expected to show their skills in different ways of moving the shell. One way is by kicking it backwards using the heel and also kicking it forward. The kuit can be picked up and thrown or be made to bounce several times while moving towards a target. The most difficult manouver involves bending the body backwards like doing the limbo, and trying to touch your opponent's shell with yours. Broken shell are allowed to be replaced!

Layang-Layang
Layang-layang or Kikik are kites. Bamboo frames are covered with thin kite paper and can measure anything from 18 inches to 4 feet in length. During competitions, contestants take turns to fly their kite. Points are given to the quality of the kite, its decorations, flying techniques and aerial manouvers. It takes skill to handle a kite, especially when the wind is high.

Kasut Gergasi
Split wooden planks are fastened to the player's feet. Every team has 5 contestants and they have to race a distance of 60 metres each, changing players as each one completes his turn. The team that finishes first is the winner.

Simban
This is another popular game and is played by many people with slight variations. Stones are thrown down randomly on the ground in front of the player and he has to pick them up in seven different ways. The player who makes the least fumbles is judged the winner.

Gusti Lengan (arm wrestling)
There are three to a team. Each one challenges a single opponent and the winner from that round will go on to the next. There are three weight categories - up to 50 kilos, 51-70 kilos and 71 and above. The elbows of each player rests on the surface of a table and they grasp each other's palms in a tight hold. The objective is to see who can lower his opponent's arm onto the table surface.

Berambit (sickles)
This game is also played by teams of three and have the same weight categories as the above game. Two competitors sit facing each other on the floor, with legs out stretched. The soles of their feet are separated by a block of wood and their arms are also out stretched, gripping onto a wooden bobbin. A line is drawn between the two men. The object of the game is to force the opponent's elbows beyond the line, by strong tugging. The team that wins in at least two categories are the champions.

http://www.labuantourism.com.my/explore/traditional_games.htm

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Malay Food

The Malay cuisine in Singapore is a blend of traditional dishes from Malaysia with strong influences from the Indonesian islands of Sumatra and Java. Like the Chinese cuisine, rice is also the staple food, which acts as a "neutralizer" for the spicy cuisine. For religious reasons, pork is never used in Malay and Indonesian cuisine.

Coconut

Coconut is an essential ingredient when cooking the dishes of this region. The coconut flesh is grated and squeezed to make coconut milk, which is used in countless gravies, as well as in cakes, drinks, and desserts. Freshly grated coconut is also sprinkled over many cakes.

Belacan

Belacan is another important ingredient in the Malay and Indonesian cuisine. It is a pungent dried shrimp paste, which is often combined with pounded fresh chilies to make the universally popular Sambal Belacan. The Sambal Belacan acts more as a sauce to add extra taste to any dish.

Spices & Herbs

Malay dishes does use a variety of spices to give it its characteristically piquant, spicy flavor. These various herbs are skillfully blended into dishes, gravies, soups, and sauces. Fragrant herbs, such as the kaffir lime leaf and lemon grass, shallots and garlic, ginger and galangal, are used. Dried spices include coriander, tamarind, turmeric, saffron, and cumin.

Satay

One of the most well-known and popular Malay dish is Satay. Pieces of mutton, beef, or chicken are skewered over charcoal and eaten with a rich peanut sauce, sliced cucumber, onions, and chunks of compressed rice.

Beef Rendang

Large chunks of beef are cooked with lashings, spices and herbs to come up with Beef Rendang. It is another hearty, and very spicy, favorite among Singaporeans.

Indonesian Favorites

A long-time Indonesian favorite is Nasi Padang. It is a name that describes a wide range of spicy meat, fish, poultry, and vegetable dishes, which had originated in the Padang district of West Sumatra. Another favorite is Soto Ayam, which is a spiced chicken stock served with chicken, beansprouts, and either potato croquette or compressed rice.

Desserts

Generally, Malay desserts and cakes are very rich in coconut milk and are great for those with a sweet tooth.

http://www.marimari.com/cOnTENT/singapore/food/malay/malay.html

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