It's quite a norm having older generation stateless ethnic Chinese along with their descendants in Brunei. Like most ex-British colonies in SEA, all gained independence one after another, with all having some controversial ius soli - the principle that the nationality of a person is determined on the basis of their country of birth - due to the immigration history of British colonies.
Really WTFWincH+ wrote: ↑Sat, 11 Sep 2021 6:51 pm
Thus, when Brunei gained her independence in 1984, about 20,000+ ethnic Chinese born and have been living all their lives in Brunei lost their nationality overnight. Until now, their descendants and themselves are still (mostly) stateless due to the limited and complicated 200 slot/year (can't remember the exact figure) Malay-language written naturalisation exam that requires a detailed knowledge of the Malay terms for local plants and animals. Heard that older stateless folks above 50 y.o. can nowadays go for oral exam, instead of the written one though.
Brunei is just making sure that any new citizens are able to "assimilate" into the society like what other ethnic Chinese had gone through in the rest of ASEAN countries (except in Singapore and Malaysia) over generations. Like ethnic Chinese in Singapore and Malaysia, ethnic Chinese in Brunei are still maintaining their (legal) Chinese name, language, culture, religion, etc. - so perhaps there's a need to ensure one should be as Malay deep inside oneself in order to be qualified as a true blue Bruneian.
Nothing to be surprised of as most (if not, all) countries in ASEAN have more or less some citizenship policies that looks "unimaginable" in the eyes of foreigners, in particularly the westerners. It's to maintain the racial balance/harmony/supremacy or whatever one wants to call it. Even Singapore has its own strict CMIO quota kept in check.a colleague is currently studying for the citizenship test and has recently, studied on the difference between kuih basah ("Malay wet pastry") & kuih karing ("Malay dry pastry").
when i was asked- all i could answer was
- kuih basah: you can see the minyak ("oily") and not crunchy, e.g. penyaram.
- kuih kering- not really oily and usually crunchy, e.g. cincin
the textbook answer is kuih that usually last for a day for the former and at least 3 days for the latter.
i never actually looked at it that way!
the thought of having to sit for it makes me scared! am very lucky to be a yellow ("equiv. to Singapore pink") ic holder by birth!
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