Tuesday 23 October 2012

CULTURE OF MALAYSIA : Dance


MALAYSIAN CULTURAL DANCES


Dance is a popular cultural form in Malaysia too. Each ethnic group has its own dance forms which characterizes its culture. Malaysian dances can be identified with certain regions or religious practices which are often performed in festive celebrations, wedding parties, cultural shows, religious ceremonies or other public events.  Below are the dances of the 3 major racial groups in our country :



MALAY

Tarian Melayu or Malay dance portrays the customs or adat resam and culture or budaya of the Malays. It depicts the true nature of the Malay people and their way of life.

Generally, Malay dances are divided into two main categories which are the “original” Malay dances and “adopted” Malay dances. The “original” Malay dances are indigenous to the Malay region, encompassing Sumatra, the Malay Peninsular, Singapore, the Riau Archipelago and Borneo, and its origins can be traced back to the early Malay civilizations. The “adopted” Malay dances are influenced by foreign cultures due to political and historical events. The various forms or styles of Malay dance are further categorized by its beats (rentak) and rhythm (irama)

The four basic genres of Malay dance are Asli, Inang, Joget and Zapin. Asli and Inang dances are categorised as the “original” Malay dances whereas Joget and Zapin are categorized as “adopted” Malay dances. The diagram below further illustrates:



ASLI


The term Asli, meaning “original”, is the forerunner of the four basic genres of Malay dance. The dance movements and its songs can be traced back to the early Malay Kingdoms in the 14th century. Its beat and rhythm is slow-paced yet intricate and well defined. Its dance style is graceful and elegant as it depicts the charming nature of Malay ladies. There are numerous hand movements and poses, each with a different significance. Every movement of the Asli dance starts and ends with the gong beat in the count of eights.



INANG


Another form of the “original” Malay dance is the Inang. Historical accounts state that the word Inang is derived from the word “Mak Inang”, a nanny or chief lady-in-waiting who is responsible in looking after the royal children. The Inang song and dance is said to have been composed during the era of the Malaccan Sultanate, particularly during the rule of Sultan Mahmud Shah (1488-1511). At the time, the Inang dance was performed in various palace celebrations such as weddings.



JOGET


The Joget dance (also called the Ronggeng) was introduced to the Malays in Malacca during the early 16th century. Its origins may be traced back to two popular Portuguese folk dances, the Branjo and Farapeirra. Throughout Malaysia, Sumatra, Borneo and the Riau Archipelago, the Joget has been known as a fast-paced popular dance and is performed at cultural festivals, wedding celebrations and many other social functions. Its catchy beat and cheerful combination of fast hand and leg movements appeal to both young and old alike.



ZAPIN


The influence of the Zapin dance on Malay culture and arts started alongside the spread of the Islamic religion, beginning in the early 15th Century. The Zapin dance and music were brought and introduced by the Arab traders and missionaries from Southern Yemen particularly from the Hadramaut region. From its original form of Arabic Zapin (Zapin Arab), the dance assimilated itself into the Malay culture and thus gave birth to a localised version known as Zapin Melayu. Originally, Zapin performances were popular among the royalty. It is believed that every palace had its own Zapin troupe which performed at various palace functions and every rehearsal was done under the watchful eye of the Sultan.




CHINESE


The term “Chinese dance”, which tends to be broadly used to refer to dance forms that have traditional Chinese origins, actually encompasses two main forms, Chinese classical dance and Chinese ethnic dance.




CHINESE CLASSICAL DANCE


The origins of Chinese classical dance date back to the Zhou dynasty. During this period, only members of the royal family and nobility had the privilege of being trained in dance. Depending on the student’s age, he/she would be taught different dances for various occasions and purposes. Every dance had its own set of performance standards and training was often rigorous. These dances would often be performed at major ceremonies, diplomatic events and even during religious ceremonies.


CHINESE ETHNIC DANCE



Chinese ethnic dance is a product of the historical progress of each ethnic community as well as their individual artistic creativity. The dances reflect the various regional specialties, cultural characteristics and religious beliefs of each ethnic group at different stages in history, infusing every dance with unique local flavour, thus making it widely popular with the masses. Many of the terms used in these dances are drawn from everyday life and even the props used are also day-to-day items and instruments. Ethnic dance performances are a staple at celebrations, religious ceremonies and major events, making them an integral part of every community’s identity.



INDIAN


The dancing girl from Mohenjodaro, the broken torso suggesting a dance pose from the Harappan civilization, the metaphors and similies based on dance that exist in the Vedas, the reference to dance in the ancient Indian epics. There is an enormous amount of evidence to suggest that Indian classical dance existed and in fact influenced sculptural and literary traditions from about 2nd century BC to 19th century AD. The Natyasastra, the famous treatise of dance and drama, could only have been written in an environment in which these art forms were in existence and thriving. The history of Indian dance begins with this detailed text.






CULTURE OF MALAYSIA : Festivals


MALAYSIAN FESTIVALS AND CELEBRATIONS


Anyone visiting Malaysia for the first time would not cease to be amazed by the number of festivals and events that are happening the whole year around. Malaysia, with its mix of ethnic races which include Malays, descendants of the Bugis and Javanese, Chinese, Indian and others, features a colourful potpourri of cultural traditions. Many of these traditions are expressed through the festivals that take place the whole year round.


MALAY


EID UL-FITR (Hari Raya Aidilfitri)

After a month of fasting during the month of Ramadan, Muslims celebrate the first day of Syawal which is the tenth month of the Muslim calendar with joyous enthusiasm. This is a major festival for Muslims and they usher in the day with prayers in mosques and remembering their departed loved ones. It is also the time for family reunion when members of the family from different parts of the country get together. The festival mood is with joyous enthusiasm. Special festival dishes are served for festivals and friends during "open house". The festival mood is reflected is brightly decorated homes, government and commercial buildings. Homes are also lit with all lamps at the entrance in keeping with a long established tradition.




EID AL-ADHA (Hari Raya Aidil Adha)

Eid al-Adha or Feast of the Sacrifice or Greater Eid, is an importantreligious holiday celebrated by Muslims worldwide to honor the willingness of ʾIbrāhīm (Abraham) to sacrifice his son Ismā'īl (Ishmael) as an act of obedience to God, before God intervened to provide him with a sheep to sacrifice instead. The festival is also known as Id-ul-Zuha. The word "id" derived from the Arabic "iwd" means "festival" and "zuha" comes from "uzhaiyya" which translates to "sacrifice".
Eid al-Adha is the latter of two Eid festivals celebrated by Sunni and Shia Muslims. The basis for the Eid al-Adha comes from the 196th verse of sura2 (Al-Baqara) of the Quran. The word "Eid" appears in Sura al-Mai'da ("The Table Spread," Chapter 5) of the Qur'an, meaning 'solemn festival'. The days of Eid al Adha are the 10th of Dhul Hijjah upto the 12th of Dhul Hijjah (3 days and 2 nights) sacrifice may take place until sunset on the 13th Day. The days of Eid have been singled out in the Hadith as "days of remembrance".
The days of Tashriq are from the Fajr of the 9th of Dhul Hijjah upto the Asr of the 13th of Dhul Hijjah (5 days and 4 nights). This equals 23 prayers: 5 on the 9th-12th which equal 20 and 3 on the 13th. This includes the Friday congregational prayer if it falls within these days. There is no harm in saying it after the Eid al-Adha prayer. Like Eid ul-Fitr, Eid al-Adha begins with a Sunnah prayer of two Raka'ah (units) followed by a sermon (khuṭbah). Eid al-Adha is celebrated annually on the 10th, 11th and 12th day of the twelfth and the last Islamic month of Dhu al-Hijjah (ذو الحجة) of the lunar Islamic calendar. Eid al-Adha celebrations start after the Hajj, the annual pilgrimage to Mecca in Saudi Arabia by Muslims worldwide, descend from Mount Arafat. The date is approximately 70 days (2 Months & 10 days) after the end of the month of Ramadan, i.e. Eid-ul-Fitr. Ritual observance of the holiday lasts until sunset of the 12th day of Dhu al-Hijjah.





CHINESE


CHINESE NEW YEAR

This is the most important festival of the Chinese community and it lasts for a full two weeks! It begins with a reunion dinner which is traditional for every member of the family to attend. Chinese New Year is the time when spirits are appeared and offerings are made to Gods. It is a boisterous festival with the clang of cymbals accompanying lion dances and the thunder of fire crackles filling the air. Guests are entertained to a variety of sumptuous food and drinks and the unmarried youngsters are given Ang Pows - gifts of money enclosed in little red packets. Major hotels and shopping complexes celebrate the occasion by holding lion dances and special Chinese programmers to entertain their clients.





CHAP GOH MEI

A festival celebrated on the fifteenth day of the first month in the lunisolar year in the lunar calendar, the last day of the lunisolar lunar New Year celebration. It is not to be confused with the Mid-Autumn Festival, which is sometimes also known as the "Lantern Festival" in locations such as Singapore and Malaysia. During the Lantern Festival, children go out at night to temples carrying paper lanterns and solve riddles on the lanterns (simplified Chinese: 猜灯谜; traditional Chinese: 猜燈謎; pinyin: cāidēngmí). It officially ends the Chinese New Year celebrations.
In ancient times, the lanterns were fairly simple, and only the emperor and noblemen had large ornate ones; in modern times, lanterns have been being embellished with many complex designs. For example, lanterns are now often made in shapes of animals. The lanterns can symbolize the people letting go of their past selves and getting a new one, which they will let go of the next year.





INDIAN


DEEPAVALI

This is a Hindu festival of light. Homes of Hindus are lit with little lights to signify the victory over darkness for the Hindus believe that this is the day when the forces of good overcame the forces of evil. Deepavali is a major festival of the Hindus and on the eve prayers are held both at home and in the temples.Hindus take a traditional oil bath in the early hours of the morning on Deepavali day and after prayers entertain their friends and guests to "open house.




THAIPUSAM

Hindu festival celebrated mostly by the Tamil community on the full moon in the Tamil month of Thai which is January/February It is not only observed in countries where the Tamil community constitutes a majority but also Tamil community in Malaysia.The word Thaipusam is a combination of the name of the month, Thai, and the name of a star, Pusam. This particular star is at its highest point during the festival, In Malaysia the largest Thaipusam celebrations take place in Mauritius, Malaysia and Singapore. It is a public holiday in several states in Malaysia, including Selangor, Negeri Sembilan, Penang, Perak, Johor, Sungai Petani and Kuala Lumpur.
The temple at Batu Caves, near Kuala Lumpur, often attracts over one million devotees and tens of thousands of tourists. The procession to the caves starts at the Sri Mahamariamman Temple, Kuala Lumpur in the heart of the city and proceeds for 15 kilometers to the caves, an 8-hour journey culminating in a flight of 272 steps to the top. Thaipusam is also celebrated at another cave site, the Sri Subramaniar Temple in Gunong Cheroh, Ipoh, Perak and at the Nattukottai Chettiar Temple along Jalan Waterfall in Penang.The chariot procession begins on Thaipusam eve where the chariot together with Chettiar kavadis -- male chettiar carry a peacock feather yoke accompanying the silver chariot that is different from body-piercing type of kavadis departs Kovil Veedu on Penang Street, Georgetown in the morning ends here at night,an 10 hours journey to reach Hilltop temple. They retreat to the chettinar for three days before accompanying the chariot back to town,Penang.Penang Hindu Endowment Board (PHEB) reported that about 500,000 devotess visit Arulmigu Sri Thandayuthapani Temple(Hilltop)every year. Temple secretary P. Palaiya Sri Subramaniar Temple in Gunong Cheroh reported that about 250,000 devotees participated in the festival 2007, including 300 kavadi bearers, while 15,000 came with milk offerings.




Sunday 21 October 2012

CULTURE OF MALAYSIA : Games


MALAYSIAN TRADITIONAL GAMES


One of the pleasures of visiting villages in the rural areas of Malaysia is to watch the playing of traditional games. It is even better to participate in one of the games. Some of the simpler games played by children come from nature, such as using red saga seeds as marbles, catching a wild spider to pit it against another spider, walking on “stilts” made of coconut shells, and using rubber seeds as conkers. However, there are many games that are also zealously played by adults that often hold spectators in awe.



MALAY


GASING (TOP SPINNING)


Top spinning draws excited yells and shouts from both spectators and players. Strength, skill and physical dexterity are needed to launch a top, which is as big as a Frisbees and weighing as much as five kilogrames. Tops are normally of two popular designs. The gasing jantung is heart-shaped while the gasing uri is flattened in shape. There are two types of competitions: endurance and knockout. In the endurance competition, the gasing uri is launched and, once spinning, it is scooped up with a small wooden paddle. It is then transferred onto a small post and allowed to spin. The winner is the top which spins the longest – sometimes it can spin for two hours. In a knockout competition, a player tries to knock another player’s spinning top outside a circle using his own top. The ropes used for launching a top are different for each of its function. To maximize its spin, the rope is usually long and thin; while a top used for striking is usually spun using a thick and short rope. The execution of a launch by a master top spinner is done in fluid but powerful movements. Tops are usually made of the merbau and afzella trees, and top-making requires great skill. Top-spinning competitions are often organised on a state, national and international level. Brunei, Indonesia, Vietnam, Taiwan, Thailand and Japan are among the keen participants in top-spinning competitions.


CONGKAK


Played by two persons, congkak has existed since the time of the Melaka Sultanate in the 15th century.The equipment used is a boat-shaped wooden board with two rows of holes (usually 12) and one large hole (rumah) at each end. Each player’s rumah is the large hole at the left. The holes are filled with rubber seeds (or marbles). Each player’s aim is to move the seeds in a clockwise direction through the holes to his rumah while observing several rules of the game. The player who gets the most of the seeds in the rumah wins.


BATU SEREMBAN


Batu seremban or five stones is a game originally played by girls. This is an easier game to play compare to congkak because it only needs five stones or five round objects to play with. You can either play with five, seven or nine objects determining to what type of game you are playing.
The objective of the game is to throw one of the stones one at a time and sweeping another on the floor simultaneously catching the one you threw earlier on. This game continues to advance stages where the game gets complicated. This game is enjoyed by all sex nowadays no matter whether you’re old or young you can still play this game and have fun.



CHINESE

MAHJONG


Mahjong is a game that originated in China, commonly played by four players (with some three-player variations found in Korea and Japan). While the single player tile matching game mahjong solitaire is familiar in the West, in Asia it is the four-player table version which holds predominance and has little in common with the solitaire version other than using the same tiles. Similar to the Western card game rummy, mahjong is a game of skill, strategy and calculation and involves a certain degree of chance.


XIANGGI


Xiangqi is a Chinese board game played by two players. Xiangqi is in the same familywith chess. Present form of Xiangqi originated in China, so it is known as ChineseChess. The game was found to have started playing as early as the 4th century AD inChina. Xiangqi is one of the most popular board games in the world. Unique featuresinclude the unique movement pao (cannon), the regulations prohibit the commander(such as "king" in chess) from meeting the same line, and "river" and "palace" that restrict the movement of some pieces.


GO


Go (圍棋 weiqi in Chinese, 囲碁 igo in Japanese, 바둑 baduk in Korean, common meaning: "encircling game") is a board game for two players that originated in China more than 2,000 years ago. The game is noted for being rich in strategy despite its relatively simple rules.



INDIAN

CHATURANGAM (CHESS)


The game of chess originated in India in the 6th century. Chess comprises of three animals- horse, camel and elephant, knight, bishop and rook in chess. Chess game has spread throughout the world and their name derived from the Sanskrit game Chaturanga.
Chathurangam is the ancient form of chess that we play now. With 64 squares on the board and many coins as bishop, chariot, king, etc. the game is played till one opponent checkmates the other to win the game.


KABBADI



In Kabaddi, two teams compete with each other for higher scores, by touching or capturing the players of the opponent team. Each team consists of 12 players, of which seven are on court at a time, and five in reserve. The two teams fight for higher scores, alternating defence and offense. The court is as large as that for a dodge ball game. The game consists of two 20 minute halves, with a break of five minutes for change of sides. The kabaddi playing area is 12.50m x 10m, divided by a line into two halves. The side winning the toss sends a 'raider', who enters the opponents' court chanting, 'kabaddi-kabaddi'. The raider's aim is to touch any or all players on the opposing side, and return to his court in one breath.




CULTURE OF MALAYSIA : Foods


MALAYSIAN TRADITIONAL FOODS


MALAY

Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs.

Malay cooking incorporates ingredients such as lemon grass, pandan (screwpine) leaves, and kaffir lime leaves. Fresh herbs, such as daun kemangi (a type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds) are often used. Traditional spices such as cumin and coriander are used in conjunction with Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek. Seasonings play an important role in Malay cooking as they often enhance the food taste and flavors. Many of the seasonings are not dried spices but are fresh ingredients such as fresh turmeric, galangal, fresh chili paste, onions, and garlic. A combination of fresh seasonings and dried spices are normally pounded together to make a fine paste and cooked in oil. Fresh coconut milk is often added.

Rice is the staple diet in any Malay meal. It is often served for breakfast, lunch, dinner, and supper too. Most meals are eaten by using your fingers, and eating utensils are kept to a minimum. All dishes are served at the same time, accompanied by a refreshing drink. Fish is popular in Malay cooking, as with other seafood such as shrimps and cuttlefish. Beef and mutton are very popular choices but never pork as it is against their religious beliefs to eat pork. The other popular white meat is chicken.




Nasi Lemak : A dish comprised or rice that has been steamed or boiled in coconut mil with a hotspicy sauce with mix cucumber and egg and others




LaksaThe main ingredients for laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Asam laksa is normally served with either thick rice noodles or thin rice noodles




Satay : A dish of seasoned, skewered and grilled meat, served with a sauce which may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.



CHINESE

Malaysian Chinese food is derived from mainland southern Chinese cuisine such as Fujian cuisine and Hakka cuisine but has been influenced by local ingredients and dishes from other cultures though it remains distinctly Chinese. Most Chinese meals have pork as their sub-ingredient, but due to the popularity and unique taste of the actual food, there are chicken options available for the local Malays (most Malays are Muslims). Some Chinese food restaurants nowadays can be found serving halal food. Chinese restaurants serving food in halal can introduce a wider range of customers to it.




Char Kway Teow ( Fried Flat Noodles ) : Stir fried rice noodles with prawns, eggs (duck or chicken), chives and beansprouts. Usually, with an option of cockles as well.




Wonton Mee : Wonton Noodles - Chinese noodles with Chinese dumplings (Chinese : 雲吞), chooi sam and BBQ pork . Dumpling are usually made of Pork and/or prawns. The noodles may be served either in a bowl of soup with dumplings or on a plate with some dark soya sauce flavoured with oil and slices of roast pork and vegetable. For the latter, the dumplings will be served in a separate bowl with soup.




Chee Chong Fun (Rice Sheet Rolls) : is square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice sheets.




PopiahHokkien/Chaozhou-style rolled crepe spring roll style, stuffed mainly with stewed vegetables, usually shredded tofu, turnip and carrots. Other items may also include egg, Chinese sausage ("lup cheong").



INDIAN

Indian influence in Malaysian cuisine started in the 19th century when large arrivals of Indian migrants were brought into the country as contract laborers to work in rubber estates and on the railways. Some did take the opportunity to set up trade in the textile and food industry. Indian cuisine can be divided into two mainstreams, Northern and Southern Indian cuisine.


North Indian cuisine boasts of a diet rich in meat and uses spices and ingredients such as yogurt and ghee in dishes that are elaborate without being overly spicy. Here, bread and chapati (wheat-flour pancakes) replaces rice, which is the center of most South Indian meals. Coconut milk, mustard seeds, and chilies are also widely used in the Southern province.



Spices are the heart and soul of Indian cooking. But the quantity and proportions vary with the geographical boundaries. Curry powder is almost never used. Spices are freshly grounded and added in many different combinations. Spices commonly used are coriander, turmeric, cumin, chilies, fennel, and fenugreek. Other fragrant spices added are cardamom, clove, cinnamon and star aniseed.







Banana leaf rice is white rice served on banana leaf with an assortment of vegetables, curry meat or fish and papadum.




Chapati is a type of bread originated from Punjab. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). Chapatis are usually eaten with vegetable curry dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.




Fish head curry - a dish where the head of a fish (usually ikan merah, or literally "red fish"), is semi-stewed in a thick curry with assorted vegetables such as okra and brinjals.




Thosai (in Johor Bharu spelt Dosai) is a batter made from lentils and rice blended with water and left to ferment overnight. The batter is spread into a thin, circular disc on a flat, preheated pan, where it is fried with a dash of edible oil or ghee until the dosa reaches a golden brown colour. Then the thosai may optionally be turned over on the pan, and partially fried. The end product is neatly folded and served. Thosai is served with sambar (vegetable curry) and coconut chutney.




Idli is made from lentils (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold and steamed. Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments.





JAVANESE-INFLUENCED

There are a few Johorean dishes with Javanese influences or copied from Javanese. These include lontongnasi ambeng and bontrot or berkat - both traditionally served after feasts like wedding ceremonies, Yasinan and others; and ungkep.





Soto - Soup with mee hun or ketupat.




Mee rebus - a famous noodle dish which consists of mee (a spaghetti like mixture of flour, salt and egg) served with a tangy, spicy and sweet potato-based sauce. It is sometimes also calledmee jawa, perhaps as a nod to its Javanese origins.




Pecal - It is a Javanese traditional cuisine which consists of long beans, slice of cucumber, beansprout, tauhu, tempe mix with special peanut sauce.




Telur pindang - Eggs boiled together with herbs and spices, popular during wedding feasts in Johor.




Penganan Kacau keledek is a dessert normally reserved for the Johor monarch and elites. It is made from sweet potatoes, a lot of eggs (at least 40), fresh coconut milk (not instant ones) and huge amounts of sugar. It is mixed and stirred on a simmering heat for at least 4 hours.



NYONYA FOOD

Nyonya food was developed by the Nyonya (Straits Chinese) and Peranakan (mixed Chinese/Malay ancestry) people of Malaysia and Singapore. It uses mainly Chinese ingredients but blends them with South-East Asian spices such as coconut milk, lemon grass, turmeric, screwpine leaves, chillies and sambal. It can be considered as a blend of Chinese and Malay cooking with some Thai influence.




Acar - various pickled meats and vegetables like acar keat lah (honey lime/calamansi), achar hu (fried fish), acar kiam hu (salt fish), acar timun (cucumber), acar awat (mixed vegetables).




Asam Laksa - A bowl of thick white rice noodles served in a soup made of fish, tamarind, onion, basil, pineapple and cucumber in slices.




Bak Chang Similar to the original zongzi, or Chinese rice dumpling, made from glutinous rice wrapped in leaf along with pork, shiitake mushrooms, nut and salted egg yolk of a duck's egg. A common Peranakan variant (Nyonya zong (娘惹粽) involves pandan leaves being used as the wrapping instead.




Itek Tim or Kiam Chye Ark Th'ng is a soup whose main ingredients are duck and preserved mustard leaf and cabbage flavoured with nutmeg seed, Chinese mushrooms, tomatoes and peppercorns.




Nasi Kunyit (Translated into English as "Turmeric Rice") is glutinous rice cooked with turmeric colouring and is usually served with coconut milk chicken curry, "Ang Koo" (Literally "Red Tortoise", a Nyonya Cake) and Pink-dyed hard-boiled egg(s) as a gift of appreciation in celebration of the 1st month of a newly-born child.