Taste of Malaysia-An introduction of a research booklet by Taylor's University culinary students...

8/7/2019 Taste of Malaysia-An introduction of a research booklet by Taylor's University culinary students 2008-2009

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SCHOOL OF HOSPITALITY AND TOURISM

Block C, Leisure Commerce Square,

No. 9 Jalan PJS 8/9, 46150 Petaling Jaya, Selangor

Tel: 603 - 7877 9777, Fax: 603 - 7877 7007,

email: [email protected]

www.taylors.edu.my

SCHOOL OF HOSPITALITY AND TOURISM

A CENTER FOR THE UNIVERSITY OF TOULOSE, FRANCE

An introduction to

Gastronomic Research

Plein deCouleur

The research by TCHT, BDH31 is about the culinary delicacies of Malaysia including the

colorful and vibrant cuisines of the various states of Malaysia. The students had various

objectives as part of their research. The study was done onsite by working with hotels,

restaurants, chefs and locals in particular areas. A wide range of data collection methods

was implemented during this research.

-For internal circulation only-

Volume 1 | BDH31/2008Refreshing moments during the research


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Key research areas...

It is with great pleasure, I congratulate the students of BDH 31 for presenting their

research booklet. From the fascinating legends of Malaysia, founding to her dy-

namic present and future, this booklet contains charming vignettes and inriguing

facts that will prove an invaluable source of reference for Malaysian and interna-

tional students. It is truely a reection of the many facets of Malaysian food. This

booklet provides engaging documentation that celebrates Malaysias rich histori-

cal cuisines. I believe this will serve as a source of motivation for the forth coming

days. Im glad to say that this booklet will be a powerful medium by which all

the new and innovative ideas of the students are brought to light. Indeed this will

improve research activities and help the students to be more research oriented in

furnishing the details. I congratulate all the students for accomplishing the work in

an aspiring manner.

I would like to take this opportunity to congratulate the students of BDH 31 for

coming out with this research booklet which is geared towards emphasizing the

dynamic, rich, historical cuisines of Malaysia. I wish to record my sincere appre-

ciation for this research documentation. This work indeed will be an invaluable

source of research activities which is indeed a stepping stone for the forth coming

research. It is my pleasure to commend the efforts that went into the making of

this research. I congratulate the group leaders and students for taking the effort to

compile this booklet. Last but not least hats off to the student editor for the docu-

mentation of this research in a splendid way.

First of all I would like to thank Mr. Souji and Ms. Siti for giving me the oppor-

tunity to work on this project. It has been a very rewarding and enriching experi-

ence for me to work on this research booklet. I would also like to thank the group

leaders for their help and support in compiling this document. Even though this

has not been a small task, I have learnt the art of teamwork, which emphasize that

nothing is impossible through team building activities.

Course Leader

Lecturer

Student Editor

Forwords - From the desk of....

Group 1

Group 2

Group 3

Group 5Group 4

Group 6

Group 8

Group 7

Group 9

Ms. Siti

Mr. Souji

Yamin Musthafa


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ResearchGROUP 1 - KEDAH

BDH 31 - Group 1 students at Kedah

Ayam Percik - Spicy Barbequed ChickenMarinade the chicken for one hour. Blend nely all the required spices. Then heat oil and

fry spice paste along with tamarind and lemon grass for ve minutes. Finally it is applied

on the barbequed chicken and is placed over medium low ame until cooked.

Sweet DodolMix and strain glutinous rice our, thick coconut milk & durian pulp. Stir well. Cook on

high temperature for about eight minutes.

Cakar AyamDeep fry sweet potatoes to brownish. Then coat into a dissolved palm sugar syrup. Place

the coated potatoes in round cup and leave to harden on a tray.

KetupatThese rm rice cakes are usually cooked in individual baskets of woven coconut leaves

so that the rice swells until it lls the basket and becomes rmly compressed. This dish

is very famous during the festive season ofHari Raya

Kailan Ikan MasinFry salted sh till it is cooked. Saute onion and garlic till soft. Add chilies and pour insome water and sugar to taste.

InterludeEmployees of Nasi Kampong restaurant dedicated to traditional cuisines were so excited

with the visit of such a joyful group mixed with international students making it such a

pleasure for them to show us around the restaurant and the different types of food avail-

able. We had to conclude that they were proud of their food!.

Special dish - Kerang Masak Kerichik

Heat up the oil. Then add the clams and rest of the ingredients which consist of turmeric

leaves, dried chili, ginger, siamese ginger and red onions. Add coconut milk and coconut

paste. When it is almost dried add in the lemon grass. Remove clams after the coconut

milk has dried up.

Conclusion

Kedah seemed quiet and reserved with good ties to its culture and traditional foods with original taste, Unique prepa-

ration methods, a variety of colourful starters, main dishes and desserts are the landmarks of this place.

Group Leader: Kum Yeen

Videography Team: Mei-Xin, Dana, David, Joel

Documentaiton Team: Abel, Jimmy, Banny, Ellen, Jenny

Research Team: Kum Yeen, Celine, Milani, Su, Yvvone, Chee Sun

History

Kedah, situated in the north western part of Malaysia, is considered the rice bowl of Malaysia,

as it contributes about 33% of the total production of rice. There are economical and low-priced

eateries out in the city of Alor Star for the typical Malay-

sian food. Kedah is indeed Malaysias true food center.

Abel Henry and David NasiKampong Restaurant

Jimmy Jones with one of the chefs

Introduction

What happens when a group of Taylors students are as-

signed a project on traditional cuisine of Kedah?. With the

clock stricking 9 pm, all the members assembled at mentari

court, feeling the vibe and ready for the long trip to Kedah.

Beginning the journey in the dark night was a sensational

feeling. The journey ahead was lengthy, but as the dawn

came and the bus approached Kedah, the rice bowl of Ma-laysia, the group sprung into action.

Objective

The objective was to collect information about dishes in Kedah and to nd the

different ingredients used in these dishes. Another objective is to know about the

kerisikcuisine. The research was conducted in Nasi Kampong Restaurant. The

employees over there coordinated well in sharing up their experience in making

the dishes.


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ResearchGROUP 2 - PAHANG

History

Pahang, the largest state in Peninsular Malaysia, is endowed with a diverse

range of attractions. Pahangs mejestic nature, beautiful beaches, bustling town-

ships, quaint villages, friendly people, unique craft and delicious food make for

mesmerising and unforgetable experiences.

Introduction

Our group, BDH31 gourp 2, went to Kuantan, Pahang on August 8th 2008. We

went by bus at 3:30 pm from Titiwangsa Monorail, and reached Kuantan by

6:30 pm. We tried ten different special dishes in Kuantan and have learnt dif-

ferent ways of cooking methods and ingredients used while preparing special

dishes. The special way of cooking and preparing dishes is what makes Pahangcuisine different and unique compared to other states. Pahang is inuenced by

mixed cultural food experiences.

BDH 31 - Group 2 students at Kuantan, Pahang

Kuantan Special Shark Meat

This dish is famous in Kuantan as it is fried using a special chilli paste. The formula ofthis chili paste is known only to the restaurant and is kept as a well guarded secret.

Nasi DagangA famous dish among the Kelantanis, usually served as breakfast and a must to taste for

all Nasi Lemak lovers, for it is quite similar but unique.

Stuffed CrabThe crab meat is rst cleared by cracking a hole in the top of the shell, frying it with a

little seasoning and an added secret recipe. Then, it is stuffed back to the shell and cooked

with egg whites covering the stufng, creating a unique display of seafood.

Keropok LekorA famous cracker created from sh assence. Whereby the dough is mixed with minced

sh meat,steamed, then fried into sh crakers.

Kemaman Laksa

The speciality of this dish is that it differs from other laksa. It is served as a Soup Noodlewith special Sambal paste mixture, Tuna sh is served as a side dish along with Kema-

man Laksa.

Hai Tian CoffeeThis coffee is prepared from purely Vietnamese Coffee Beans, and the secret technique

used for brewing, giving this simple drink a great impact on the aroma and taste.

Special dish - Coconut Prawn

The most famous and special dish among all is Coconut Prawn, which can only be found

in Kuantan throughout the whole of Malaysia, famous to all Kuantanis, and of course

not forgetting the famous Lim Ming Specials.

Conclusion

The special way of cooking and preparing that makes it different and unique compared to the other states of Malaysia.

After the research we found out the various spices used to make the dishes and the various ways to make the special

dishes. The international students commented on this cuisine which is unique in all the ways.

Group Leader: Yeem Pai Ean

Videography Team: Wong Guo, Veronica, Farron

Documentaiton Team: Alexander, Anastasia, Monica, Elvira, Maria

Research Team: Yeem, Alvin, Welly, Cindy, Wong Yoke

Chefs ready for action with

mis en place

Objective

The objective of our trip was to search and experience the special and unique dishes which can be found in Kuantan, Pa-

hang. As part of our groups objective, we also obtained different information on Malyasian food from the international

students as well. Another objective is to aquire knowledge of special dishes which can only be found in Kuantan only.


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ResearchGROUP 3 - JOHOR

History

Johor is Peninsular Malaysias southernmost state and is linked to Singapore by a causeway and a bridge. The state Johor

Bahru, is home to world-renowned golf courses and shopping establishments. Johor Bahru, as it is more popularly known

is famous for its historical buildings and impressive architecture. There are many

street stalls, food courts, fast fod outlets and ne dining restaurants to choose from

in Johor offering both local and international style cuisine. Another interesting fact

is that Johor follows a wide range ofMurtabakcuisines which is another example

for multicultural eating habits.

Johors vast landscape is characterised by plantations of pineapple, rubber, coconut

and oil palm on the fringes of which nestle tranquil kampungs and quaint shing vil-

lages. Retaining much of its natural splendours, the state has miles of golden sandy

beaches and beautiful offshore islands as well as lush dipterocarp forests.

Introduction

The main purpose of this research is to nd out the fast moving dishes of Johor. The mixed culture of food habits which is

spread over there cannot be experienced in a short period of time even though we tried to do a research on few cuisines.

Objective

The objective of the study is to know the popular dishes of the state of Johor and various cooking methods adopted during

preparation. The data was collected by interviewing chefs in various locations of Johor. Our research speaks about the fusion

cuisines of this place also.

BDH 31 - Group 3 students at Johor

Conclusion

As a part of the study we were able to nd out that the people over here mostly like the fusion cuisines. Mainly Chinese.

This research gave us a deep insight and enriched knowledge of various ingredients and cooking methods used in the

cooking methodologies.

Group Leader: Beh Hwee Wei

Videography Team: Sylvia, Marc

Documentaiton Team: Sekar, Aida, Natasha, Mandy, Agatha, Felicia, Levin, Felix, Cynthia

Research Team: Yeyen, Remita, Jane, Leung, Liew,

Mee Hoon KuehThis dish is a combination of noodles, mince, pork, egg, vegetables and mushrooms

which is prepared by using the technique of stir frying.

Fried OysterDeep frying technique is implemented for the production of this dish where the oysters

are deep fried in a batter served along with sweet potatoes and garnish with spring on-

ions.

Fried Kwe TiauThis is typically chinese in origin where the rice noodles are stired and cooked along with

bean sprouts, sh prawns and in the later stage, soya sauce is added for its appetizing

texture.

Claypot Chiken RiceClaypot chicken rice follows the traditional way of cooking where the dish is prepared in

a claypot in a typical traditional way. The rice is cooked along with chicken sausages, sh

and nally soya sauce is added. This dish resembles the famous european dish Paella.

RojakThe fruits are cut into small pieces and are combined with rojak sauce which gives an

appetizing appeal to the dish. Mainly rojak is served as a dessert which also served by

combining malt powder adding to the dish.

Students during the

research process

Special dish - Wantan Mee

It is chinese in origin but now it has become a local dish of Malaysia. The preparation

technique involves stir frying and sauteing where the mee is mixed with pork soya sauce

chilli, spring onions.


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ResearchGROUP 4 - PENANG

History

Penang, the Pearl of the Orient, is a fascinating fusion of the East and West. The state embraces modernity while retain-

ing its traditions and old world charm, which are reected in its harmonious multiracial populace and well-preserved

heritage buildings. Long regarded as the food capital of Malaysia, it also entices visitors with its beautiful coasts and

scruptious cuisines. Comprising the island of Penang and Seberang Perai, its seat of government is located in the bustling

city of Georgetown. Travellers can select their accomodation from among various well-appointed hotels, ve-star resorts

and budget inns located throughout the state.

Introduction

Waking up early at 6:30 am, we caught the train to a bus station in Kuala Lumpur. From the station, we were picked up

by the drivers ofAhang and Ani guesthouse, where we stayed during our trip. We divided into two smaller groups, ready

for the campaign. We went on to experience the treats and delights there were to be fround in the state of Penang.

Objective

Our objectives for this trip are to nd out specialities of this Pearl of Orient, what are the special ingredients, special

spices and how people prepare their food. The research area included restaurants and various markets of Panang.

BDH 31 - Group 4 students at Penang

Char Koay TeowThe most famous dish in Penang is Char Koay Teow because it is an attractive and deli-

cious dish known with salty, spicy and oily taste. THe Koay Teow (noodles) is fried with

eggs, beansprout, prawn, kwetiau, garlic, soup leaf. For the spicy and additional taste

chilli sauce and oyster sauce are added. Char Koay Teow now can be found at anywhere

in the country although it originated in Penang.

Fried OystersFried oysters in considered as one of the main dishes in Penang. The special way of

cooking of this dish is frying the maixture of oyster and eggs with oil, corn our is

added during the cooking with sh gravy, garlic and onion. To give a great tatste, the

oysters are dipped in the chili sauce which is served. It has salty, fatty and spicy with

little bit sour taste.

Selat Poh PiahThe desserts in Penang are truly delicious. One of the most famous is a snack called

selat poh piah, which is made of lettuce, carrot, tofu, radish, chilli sauce and crispy cone.

They always put the lettuce on the crispy cone, some chilli sauce and sweet sauce is

added for more avor and then they put some carrot, tofu, radish on it. The sweet, spicy

and crispy food is a very popular snack in Penang.

RojakThe typical Penang rojak consists of clices of assorted tropical fruits such as guava,

pineapple, tofu, mango and tuver. The sweet and sour rojak is made up of cakwe, fruits,

peanut, cucumber, shrim paste and chili. All of the fruits are sliced to bite sizes and put

in the dish. Additions of simple mixture of salt and grinded red chili are put on the side

as the alternative for those who love a salty taste for their rojak.

Special dish - Apom Penang

It is a dish which originated from India. It consists of egg, coconut milk, coconut, our,

banana, corn and srikaya. It is easy to cook, just mix all the ingredients and fry in a frying

pan. This sweet, melting and crispy dish has both corn avour and banana avour and is

very popular among the young people.

Conclusion

Ancient Chinese say that eating is good fortune. It is true in our case when we have been even treated with a free and

delicious Char Koay Teow portion, cooked by the Char Koay Teow master of this market. Thats great! And our story

continued with another showmanship seller of Rojak outlet, who showed us a funny dance when serving food. We had

a lot of laughs and took many photos as well. It was indeed a rich experience to know the real cuisine of Penang which

has a rich heritage and lots of ingredents, adding rich avour and taste to the dishes of this state.

Group Leader:

Videography Team: Andreas, Soon Ting, Reydhi

Documentaiton Team: Jessica, Nguyen, Wong S haw, Yuan, Richard, Siham, Wiona

Research Team: Felicia, Jasmine, Mulpa, Sonia, Stephanie, Winnie


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ResearchGROUP 5 - PERAK

History

Perak, the land of grace, beckons visitors with picturesque islands and beaches, magnicent cave temples, exciting

eco-adventures and diverse cultures. Steeped in history, this once tin-rich state is home to various races, evident in its

fascinating cultural heritage. Travellers to the state of Ipoh can select their accommodation from among various well-

appointed hotels, ve-star resorts and budget inns located in the city, towns and islands. Surrounded by rugged limestone

outcrops and dotted by grand heritage buildings is the bustling city of Ipoh, which is also famous for its gastronomic

delights.

Introduction

The research trip to Perak was really alluring which provided us an opportunity to explore various dishes of Perak. The

people helped us by contributing their knowledge through various interviews and were very corporative. It was indeed a

teamwork with our friends for collecting the datas.

Objective

To collect secondary datas by interviewing chefs to know details about Perak cuisine, and to know the fast moving dishes

of this place.

BDH 31 - Group 5 students at Perak

Bean sprout chickenThis is a dish which is prepared by adding eggs, cooking fat, edible sesame oil, Kampung

chicken, bean sprout, fried rice noodles, dried mushrooms chicken feet, pork balls, sh

balls.

Crispy Roast Tau FuThis dish comprises of Tai sauce, sweet chili, powdered earthnut, roasted Tau Fu, sliced

cucumber, prawn sauce paste, dried beans.

Traditional PopiahThis is a preparation with an omelette base. The ingredients for the preparation includes

egg (slice, duck egg) Ketum Daging, fried onion, lettuce, cucumber, fried prawn cut-

lets, sweet sauce, chilli (optional)

Red Bean Ice/Green Bean IceThe cooking method starts with cooking red bean/green bean with white sugar. In later

stage ice rocks (large ice cubes) are added to the ice-making machine to make ice grains

out of ice rocks. Then, incorporate milk into the ice grain. Finally, add the red bean/green

bean liquid to the ice grain.

Xing Ji Tai sauted fshThis dish is chinese in origin which is usually prepared in a banana leaf. Various kinds of

sea sh (devilsh is the most popular) is used. The ingredients used in this dish includes

onion, small onion, curry, leaves, fat, chili, kidney bean. They follow a secret recipe in

making the spices. Later stage it is cooked on a at banana leaf.

Crispy roast Tau FuThis comprises of Tai sauce, sweet chili, powdered earthnut, roasted Tau Fu, sliced cu-

cumber, prawn sauce paste, dried beans.The shop which makes this dish has a special

sauce of its own. This food has brought a lot of business to Perak for ve years.

Conclusion

Before the conclusion not forgetting to add the white coffee of Perak which is a signature dish of this place which is

purly prepared from white coffee beans. This research has given us an insight to know the fast moving dishes of this

place. It has given us a lot of ideas on various aspects of research process. Denitly it will help us as a guidence in the

future.

Group Leader: Albert Tomy

Videography Team: Fransisca, Karmon, Vinly, Regina,

Documentaiton Team: Chin Son, Haslimin, Jaslyn, Karen, Dimas, Hanna

Research Team: Chen Long, Chen Ying, Bi Chen Fei, Caroline, Hey, Jae Hoon

Special dish - Chicken in salt Crust with HerbsThe process of making Chicken In Salt Crust With Herbs is quite simple. It has four-

teen special stoves, which are lled up full of coarse salt. And the chicken need to be

packed by pepper and putted into the special stoves. The various spice ingredients used

in this dish includes malay chicken, pepper, coarse salt, red egg, ginger. This dish is

served along with cooked two red eggs.


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ResearchGROUP 6 - SELANGOR

BDH 31 - Group 6 students at Shah Alam, Selangor

History

Selangor currently is the richest, most industrialized and most urbanized of all Malaysian states. Selangor is on the west

coast of Peninsular Malaysia and is bordered by Perak to the north, Pahang to the east, Negeri Sembilan to the south and the

Strait of Malacca to the west. It completely surrounds the federal territories of Kuala Lumpur and Putrajaya. In the 15th cen-

tury, Selangor was ruled by the Sultanate of Malacca. After the fall of Malacca to the Portuguese in 1511, the area became

hotly disputed between the Portuguese, Johor, Aceh and Siam. When the Dutch displaced the Portuguese from Malacca

in 1641, they brought in Bugis mercenaries from Sulawesi, who eventually established the present sultanate in 1740. In

many districts, Bugis settlers displaced the Minangkabau settlers from Sumatra, who had established themselves in Selan-

gor some 100 years previously. In the 19th century, the economy boomed due to the exploitation of huge tin reserves and

the growing importance of rubber. In 1896, largely through the coordination of the Resident Frank Swettenham, Selangor

united with Negri Sembilan, Perak and Pahang to form the Federated Malay States, with its capital in Kuala Lumpur. The

Federated Malay States evolved into the Federation of Malaya in 1948 and the Federation of Malaysia in 1963. In 1970,

Selangor relinquished the city of Kuala Lumpur to the federal government.

Introduction

The purpose of this research is to introduce Malaysian traditionals cuisine to the youngsters ofy-generation. This research

is to encourage the younger generation to know the need of upholding Malaysias traditional foods for generations to come.

Last but not least, the research will to introduce the capital of Selangor -- Shah Alam.

Objective

The main objective of this research is to know and experience Malaysian traditional cuisine in capital of Selangor which

is Shah Alam.

RendangA meat dish that is prepared with coconut milk, chilies, onions and other condiments.

Eaten with rice, the tasty tender meat is a delectable dish, a must at most Malay func-

tions.

Satay KacangSatay is another popular Malay dish. Pieces of marinated chicken or beef are skewered

and cooked over a charcoal re where they are periodically brushed over with oil. The

skewered meat is then served hot, accompanied by a special peanut sauce.

Saffron Chicken PulaoIn a pan with a heavy base, stir rice in half ghee until the grains are well coated. Add

saffron and spices and pour in cold water. Cover and bring to boil, then reduce heat to

lowest point and cook without removing the lid for twenty minutes. Let the dish sit for

ve minutes before serving.

LekorA popular and the most visible fried snack in Malaysian, the keropok is made of sh

meat, ground to a paste, and mixed with sago. Coming in two main different forms,

the long chewy ones are called lekor, while the thin, crispy ones are called Keping.

Keropok is best eaten hot with its special chili dip or sauce.

Special dish - Bak Kut TehUsually eaten with rice or noodles, and often served with youtiao (strips of fried dough)

for dipping into the soup. Soy sauce is preferred as a condiment, with which chopped

chilli padi and minced garlic is taken together. Klang, the home of bak kut teh. Indeed,

the dish is reported to have been invented in Port Klang for port coolies there in the early

nineteenth century.

Conclusion

From the research, we learnt about the traditional dishes that are traditionally prepared in Shah Alam. This city speaks

about the real traditional cuisine of Malaysia, the typical spices used and the cooking methods. The research given us a

wide knowledge on the vibrant cuisine of this country.

Group Leader: Vincent

Videography Team: Devin, Reynold, Jackson

Documentaiton Team: Audrey, Stephanie, Yeuni, Yenti, Ong Tien, Sandra, Ong Lian, Maria

Research Team: Ge Quin, Hadi, Hanini, Lee Bey, Roger


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ResearchGROUP 7 - NEGERI SEMBILAN

History

Negeri Sembilan is a small but interesting state with a rich culture and history. It is about 50km south of Kuala Lumpur. Neg-

eri Sembilan which literally means nine states or districts is often identied with the pervaisve inucence of the Minangkabau

culture. The Minangkabau people migrated across the Straits of Malacca from Sumatra centuries ago and their traditional

houses consist of upswept roofs reminiscent of buffalo horns. Many of the states modern buildings are ne examples of this

distinctive architecture. There is wide choice of food and dining settings in the state from international cuisine at beach or

golf resorts to open-air food couts selling local delicacies. For accommodation, choose from luxury resorts to modest or even

homestays where you can live like the locals. Major hotels and resorts can be found in Seremban and Port Dickson while

smaller towns offer basic accommodation.

Introduction

16th Aug 2008, sixteen students went to Nilai, Negeri Sembilan, to do a research on the states traditional foods. We set out at

9 am at reached Nilai at 12 pm. The weather was very hot and dry. Our group photo was taken at the Nilai Square. After ourresearch we went back to Petaling Jaya at 8pm. This state follows the shadows of Indonesian cuisine which can be Masakan

in style. Java culture also have a wide impact on this state.

Objective

To nd out and explore the traditional foods offeres and the cooking methods adopted in Nilai, Negeri Sembilan. The research

is carried out in Nilai Restaurant.

BDH 31 - Group 7 students at Nilai, Negeri Sembilan

Conclusion

Through this research we have learnt about various dishes in Negeri Sembilan. We have also learnt more about how

research is to be carried out and we are sure that this will help us in our future endevours.

Group Leader: Vincent Khoo

Videography Team: Alex, Chandra, Ta Trong An, Frank

Documentaiton Team: Vonny, Yurika, Martina, Corina, Lin Lu Jia, Hao Zhe Long

Research Team: Vincent, Regina, Iin, Janice, Zhi Yun, Viki Ismail

Sea Cucumber PotThe sea cucumber pot is really good, its full of avour and great to go with rice. This

dish is often cooked with mushroom, squid, prawn and different types of meat. This dish

is normally served steamed.

Bee Tai BakThe clay pot bee tai bak is the traditional food at the Nilai Restaurant. Bee tai bak is a

kind of noodles and another name for it is lao shu fen. Normally the cooking method

of bee tai bak is like the Wan tan mee, but the Bee tai bak of the Nilai is using the clay

pot to cook it. The reason for this is to make the dish more fragrant and tasty.

Traditional Fried ChickenThe chicken is fried without any spices. The cooking technique is deep frying. Be-

fore the chicken is fried, ginger juice, vinegar and some herbs are used to preserve the

chicken. This makes the chicken meat soft and give a special fragrance. The taste of the

traditional fried chicken is really different from the fried chicken which is sold at the

fast food restaurants. This dish can be also eaten with sambal.

Zhu Chang FenZhu Chang Fen is a kind of food made with rice. Its origin is Hongkong, but now it has

become local food of Malaysia. The cooking technique is steaming. Its normally served

with the sweet sauce and sesame sh ball, fried dumpling and many more. Before serve

the zhu chang fen, they will put some sesame on the top, it will make the Zhu Chang

Fen become more fragrant. The taste is very good.

InterludeWhen we arrived at Nilai, we almost regretted choosing this place for our project. The transportation was very incon-

venient, but we must say, the people were so friendly and helpful there. They helped us nd places with traditional

food and told us about the famous foods over there. We had a bit of bad luck because we took the wrong bus by ac-

cident. Another problem we faced was that in Nilai the people opened their stores at mid-night. Since we couldnt stay

that late we could not interview those store people. Luckily we found enough open stores during day hours to nish

our project.


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ResearchGROUP 8 - MELAKA

BDH 31 - Group 8 students at Melaka

History

Melaka is known for its historical prominence and its cultural appeal. In the 16th

century, Melaka enjoyed a reputation as the foremost maritime trading centre

in the region. So coveted was Maleka by the European powers that it was ruled

successively by the Portuguese, Dutch and British until the Federation of Ma-

laya was formed on 31st Aug 1957. The rich multi-cultural heritage of Melakas

people is reected in their unique customs and traditions, food, festivals, dances,

buildings and lifestyles. Melaka cuisine is well-known for its lively avours and

aromas. The citys many restaurants, cafes, food courts, pubs and fast food res-

taurants offer a range of culinary ptions.

Introduction

A group of seventeen students were divided in various teams to nd out the historical cuisines of Malaka. The data werecollected through direct and non direct data collection methods.

Objective

Our objectives are to nd out about the existing cultural foods in Malaka. The research was conducted in the Chicken

Rice Ball Restaurant.

CendolCendol is a famous cultural dessert in Melaka. It contains two varieties which is durian

and coconut. In this fruit industry there are also other snack items like chips, candies,

squashes, dodol, etc which are hand made on their cultural basis.

Pineapple TartThis is one of the famous cookies in Melaka. Made from pineapple. An interesting fact

about the Nyonya Pineapple Tart House is that the baker has made the biggest pineapple

tart in Malaysia as a record in 2004. The ingredients in this pineapple tart are pineapple

jam extracted from pineapple, butter, our, sugar, and egg.

Satay CelupThe famous food in Restaurant Ban Lee Slang restaurant is Satay Celup. This restaurant

has been in operation for four years. The main source of the meal are seafood, chicken,

meat, pork, vegetables, and eggs. The sauce

in Satay Celup is bean sauce. The customers

who come to this restaurant are very much

attracted to Satay Celup.

Special dish - Hang Chang Chicken Rice

In this restaurant, the full stop of customers is for their famous chicken rice ball. Similar

to chicken rice famosa, but in this restaurant the chicken rice ball is smaller and has

spicy taste. The main source of meal is chicken. The chef in this restaurant is the boss

himself.

Conclusion

This research was very helpful and knowledgeble for us since we learnt about Mellaca and it gives lots of ideas which

will be usefull for our further research proceedings.

Group Leader: R.Dhana Shankar

Videography Team: Francisco, Aylwin,

Documentaiton Team: Sebastian, Sherly, Verosisca, Elly Amanda, Francisca, Kyle, Salia

Research Team: Neke, Chen Cong, Zhang Xiu Ying, Selvy Octoberine, Wenny Kho, Devina

Students interacting

with custormer

Tan Zheng Leng with

the employee of hotel


12/12

22

BDH 31

23

Research

Satay and Peanut SauceDebone the chicken and remove skin. Cut

into small squares. In the container of an

electric blender, put seeded and roughly cut

chillies, shallot, lemon grass and shrimp

paste and blend until you have a smooth

paste. Pour into bowl and stir in powdered spic-

es, coconut milk and sugar. Add chicken and stir each piece untill well coated. Cover and leave to marinade for at least

half an hour, can also be left marinating over night. Thread pieces of chicken on a bamboo skewer, grill over glowing

charcoal or under pre-heated grill about 5cm from the heat for ve to eight minutes until the chicken is cooked.

GROUP 9 - GENTING

BDH 31 - Group 9 students at Genting, Pahang

Chef Wong (right) showing his book of

Recipes to Tiffanny (middle) and Mei (left)

History

Genting Highlands is a mountain peak within the Titiwangsa Mountains on the border between the states of Pahang and

Selangor of Malaysia and is home to a famous mountain resort by the same name which can be reached by car from Kuala

Lumpur in one hour. It is also accessible by the worlds fastest and South East Asias longest cable car called Genting

Skyway (3.38km). In 2006, the resort had 18.4 million visitors. Genting Highlands was founded by the late Tan Sri Lim

Goh Tong in the late 1960s.

Introduction

Our journey to Genting Highlands started at 8.00 am in the morning in Mentari

Court. Initially we went to One Utama by taxi. Then we took the tour bus to

the cable car station. Finally we took the cable car up to the highlands. To save

time, we split up into 3 smaller groups. Each group interviewed about 3 or 4

persons.

Objective

The objective of our journey was to nd out about the traditional foods of Genting Highland in Pahang. The data were

collected through interview methods.

Beef in Soy SauceCut the beef into bite sized pieces, wash and drain well. Mix the beef with the curry pow-

der, pepper, tamarind juice, salt, tomato puree and let it stand for thrity minutes. Heat oil

in a pan and fry the ginger, garlic, and largeonions until golden brown. Add in the beef

and mix well. Pour in the soy sauce and car-

rots. Pour in the water and let it boil until

the beef is tender. Serve hot with plain rice.

Students interviewing the District Manager

of the restaurant

MurtabakMix meat curry powder, chili powder, turmeric, garam masala and pepper with a little

water to form a paste. Heat two tablespoons ghee in a frying pan. Fry the garlic and ginger

till fragrant. Add blended spices above and fry for three minutes. Add meat and salt. Keep

frying, add water, cover the pan. When the meat is cooked, add onion and green chilies

slices. Reduce heat and simmer until the mixture dries. Allow it to cool. Season the beaten

eggs with salt and pepper. Add meat and chopped celery. Mix well. Divide into six portions

depending on the size of murtabak. Punch our dough. Divide dough into six parts. Transfer it with a rolling pin to a hot

greased griddle. Fold the sides and enclose the llings by wrapping completely. Turn it over and cook the other side. Keep

frying and turning until both sides are crispy and golden in color

Fast moving dish - Curry Chicken Rice

This dish is very popular with the locals because of its spicy avour and delicious

aroma. Some of the ingredients in the dish include tomatoes, chilli, alba seeds, chicken

etc. The curry is served with white rice and some form of green salad. As for the back-

ground of the dish, we noted that it originated from Pahang.

Conclusion

We have learnt that Malaysia is a country with a lot of different and diverse cuisines, along with its

very special local dishes. We have experienced a lot of different avours of Malaysian Cuisine.

Group Leader(s): Rachel, Elaine

Videography Team: Yonathan, Tung, Jerry, Park

Documentaiton Team: Yamin, Tiffany, Mei, Nelti, Bowo

Research Team: Faraz, Micheal, Lindsy, Jennet, Wu Hong Lee, Natasha

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Taste of Malaysia-An introduction of a research booklet by Taylor's University culinary students...

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