Singgang Hulu - Queensland Art Gallery

In general, well-governed people tend to live well. In Langkasuka,
this can be observed in the food eaten by its people, which
was comparable in quality to that consumed by its royal family.
Those in cosmopolitan urban areas also made every attempt to
lead an artistic life and to look attractive; through their style of
clothing, they projected a unique fashion, from the accessories
on their heads, arms, shoulders, chests, waists and ankles,
to their clothes and sarongs. Craftsmen produced sculptural
objects and carved works, including the decorated hilts of kris
(daggers) and other weapons. In terms of art work, carved
panels for example, they used herbs and plants as motifs —
the application of natural elements in this way shows a deep
appreciation for the environment. By closely examining such
artefacts, we notice that some of the artisans and craftsmen of
Langkasuka even studied and carried out research in order to
produce their creations.
Gastronomic Heritage Of Langkasuka
A kingdom’s strength can be measured through its ability
to establish an administrative centre with architecture that
reaches a high level of splendour and prominence. It can also
be determined through culture and wealth. The cuisine invented
by the Langkasukans partly reflects the past grandeur of the
kingdom, from nasi gunung (mountain rice) in ancient times to
nasi kerabu (salad rice), nasi dagang (trading rice), and various
kinds of cakes. Diverse techniques of preparing food, and a
wide range of tastes and colours, developed further during
the early formation of the modern state in the 1800s. As a
civilisation, Langkasuka has left behind an exciting culinary
legacy.
Ingredients are largely sourced locally. Easily obtained, they are
mostly fresh — only dry ingredients are stored for any length of
time. Understanding the basic ingredients is important as different
areas yield different produce, resulting in different tastes
even with the same recipe. The land of Langkasuka had its
own ‘refrigerator’ in the form of an open and fresh environment.
Every kind of ingredient — from eggplant, loofah, kangkong
(water spinach) and petai belalang (wisteria) to chicken
and fish — is abundant nearby.
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