Recipes of Portuguese Descent in the Kudi Chin Community
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Abstract
Community wisdom reflects the way of life, traditions, and culture that have been developed and passed down through generations. This qualitative phenomenological research aims to study the culinary knowledge and recipes of Portuguese descent in the Kudi Chin community. The research instruments included unstructured in-depth interviews. The data was collected through in–depth interviews and non-participant observation and analyzed using thematic analysis. Data reliability was verified using the triangulation method.
The research findings revealed the following: 1) the culinary wisdom of Portuguese descendants included a unique culture of food preparation and consumption that has been passed down through generations. Today, these dishes are still made within families and sold in restaurants in the Kudi Chin community. 2) Twenty traditional Portuguese recipes from the Kudi Chin community were recorded, comprising 12 main dishes, 2 one-dish meals, 2 snacks, and 4 desserts. These recipes can be categorized into six cooking methods: curry, boiling, stewing, stir–frying, frying, and baking. Each recipe includes the name of the dish, its characteristics, ingredients, preparation methods, cooking tips, and serving suggestions. Examples of four dishes from different categories are presented: Salmo Beef, Rice Noodles with Chicken Stir–fried Curry, Sab Pa Yek, and Que Que. This study suggested promoting experiential activities that trace Portuguese culinary traditions as part of tourism programs and disseminating knowledge of Portuguese recipes through cookbooks and online media to ensure the preservation of this wisdom for future generations.
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