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Plein de SCHOOL OF HOSPITALITY AND TOURISM A CENTER FOR THE UNIVERSITY OF TOULOSE, FRANCE

Couleur Volume 1 | BDH31/2008 Refreshing moments during the research -For internal circulation only-

An introduction to

SCHOOL OF HOSPITALITY AND TOURISM Block C, Leisure Commerce Square, Gastronomic Research No. 9 Jalan PJS 8/9, 46150 Petaling Jaya, Tel: 603 - 7877 9777, Fax: 603 - 7877 7007, The research by TCHT, BDH31 is about the culinary delicacies of including the email: [email protected] colorful and vibrant cuisines of the various states of Malaysia. The students had various www.taylors.edu.my 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. Key research areas... Forwords - From the desk of....

Course Leader 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- Group 1 tional students. It is truely a reflection of the many facets of Malaysian food. This booklet provides engaging documentation that celebrates Malaysia’s rich histori- cal cuisines. I believe this will serve as a source of motivation for the forth coming days. I’m glad to say that this booklet will be a powerful medium by which all Ms. Siti the new and innovative ideas of the students are brought to light. Indeed this will Group 5 improve research activities and help the students to be more research oriented in Group 4 furnishing the details. I congratulate all the students for accomplishing the work in an aspiring manner.

Lecturer 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- Group 9 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 Group 2 research. It is my pleasure to commend the efforts that went into the making of Group 6 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- Mr. Souji mentation of this research in a splendid way. Group 7 Student Editor

Group 8 Group 3 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.

Yamin Musthafa BDH 31

GROUP 1 - Research

Ayam Percik - Spicy Barbequed Chicken Marinade the chicken for one hour. Blend finely all the required spices. Then heat oil and fry spice paste along with and lemon grass for five minutes. Finally it is applied on the barbequed chicken and is placed over medium low flame until cooked.

Sweet Mix and strain glutinous flour, thick & pulp. Stir well. Cook on high temperature for about eight minutes.

Cakar Ayam Deep fry sweet potatoes to brownish. Then coat into a dissolved palm syrup. Place the coated potatoes in round cup and leave to harden on a tray.

Ketupat These firm rice are usually cooked in individual baskets of woven coconut leaves so that the rice swells until it fills the basket and becomes firmly compressed. This dish is very famous during the festive season of Hari Raya

BDH 31 - Group 1 students at Kedah Kailan Ikan Masin Fry salted fish till it is cooked. Saute and till soft. Add chilies and pour in some water and sugar to taste. History

Kedah, situated in the north western part of Malaysia, is considered the “rice bowl” of Malaysia, Interlude as it contributes about 33% of the total production of rice. There are economical and low-priced Employees of Nasi Kampong restaurant dedicated to traditional cuisines were so excited eateries out in the city of Alor Star for the typical Malay- with the visit of such a joyful group mixed with international students making it such a sian food. Kedah is indeed Malaysia’s true food center. pleasure for them to show us around the restaurant and the different types of food avail- Introduction able. We had to conclude that “they were proud of their food!”.

What happens when a group of Taylor’s students are as- signed a project on traditional cuisine of Kedah?. With the Special dish - Kerang Masak Kerichik clock stricking 9 pm, all the members assembled at mentari court, feeling the vibe and ready for the long trip to Kedah. Heat up the oil. Then add the clams and rest of the ingredients which consist of Beginning the journey in the dark night was a sensational leaves, dried chili, , siamese ginger and red . Add and coconut feeling. The journey ahead was lengthy, but as the dawn paste. When it is almost dried add in the lemon grass. Remove clams after the coconut came and the bus approached Kedah, the rice bowl of Ma- Abel Henry and David Nasi milk has dried up. laysia, the group sprung into action. Kampong Restaurant

Objective Conclusion Kedah seemed quiet and reserved with good ties to its culture and traditional foods with original taste, Unique prepa- The objective was to collect information about dishes in Kedah and to find the ration methods, a variety of colourful starters, main dishes and are the landmarks of this place. different ingredients used in these dishes. Another objective is to know about the cuisine. The research was conducted in Nasi Kampong Restaurant. The employees over there coordinated well in sharing up their experience in making Group Leader: Kum Yeen the dishes. Videography Team: Mei-Xin, Dana, David, Joel Documentaiton Team: Abel, Jimmy, Banny, Ellen, Jenny Research Team: Kum Yeen, Celine, Milani, Su, Yvvone, Chee Sun 6 Jimmy Jones with one of the chefs 7 BDH 31

GROUP 2 - PAHANG Research

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

Nasi Dagang A famous dish among the Kelantanis, usually served as and a must to taste for all lovers, for it is quite similar but unique.

Stuffed Crab The crab meat is first 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 stuffing, creating a unique display of seafood.

Keropok A famous created from fish assence. Whereby the is mixed with minced fish meat,steamed, then fried into fish crakers.

Kemaman BDH 31 - Group 2 students at Kuantan, Pahang The speciality of this dish is that it differs from other laksa. It is served as a Noodle with special paste mixture, Tuna fish is served as a side dish along with Kema- man Laksa. History Hai Tian Coffee Pahang, the largest state in Peninsular Malaysia, is endowed with a diverse This coffee is prepared from purely Vietnamese Coffee Beans, and the secret technique range of attractions. Pahang’s mejestic nature, beautiful beaches, bustling town- used for brewing, giving this simple a great impact on the aroma and taste. 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 Special dish - Coconut Prawn 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- The most famous and special dish among all is Coconut Prawn, which can only be found Chefs ready for action with ferent ways of methods and ingredients used while preparing special in Kuantan throughout the whole of Malaysia, famous to all Kuantanis, and of course mis en place dishes. The special way of cooking and preparing dishes is what makes Pahang not forgetting the famous Lim Ming Specials. cuisine different and unique compared to other states. Pahang is influenced by mixed cultural food experiences. Conclusion Objective The special way of cooking and preparing that makes it different and unique compared to the other states of Malaysia. The objective of our trip was to search and experience the special and unique dishes which can be found in Kuantan, Pa- After the research we found out the various spices used to make the dishes and the various ways to make the special hang. As part of our group’s objective, we also obtained different information on Malyasian food from the international dishes. The international students commented on this cuisine which is unique in all the ways. students as well. Another objective is to aquire knowledge of special dishes which can only be found in Kuantan only. 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 8 9 BDH 31

GROUP 3 - JOHOR Research

Mee Hoon Kueh This dish is a combination of noodles, mince, , egg, and mushrooms which is prepared by using the technique of .

Fried Oyster 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 Tiau This is typically chinese in origin where the are stired and cooked along with bean sprouts, fish prawns and in the later stage, soya sauce is added for its appetizing texture.

Claypot Chiken Rice Claypot 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, fish and finally soya sauce is added. This dish resembles the famous european dishPaella .

BDH 31 - Group 3 students at Johor The fruits are cut into small pieces and are combined with rojak sauce which gives an History appetizing appeal to the dish. Mainly rojak is served as a which also served by combining malt powder adding to the dish. Johor is Peninsular Malaysia’s southernmost state and is linked to 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 fine dining restaurants to choose from in Johor offering both local and international style cuisine. Another interesting fact is that Johor follows a wide range of cuisines which is another example Special dish - Wantan Mee for multicultural eating habits. It is chinese in origin but now it has become a local dish of Malaysia. The preparation Johor’s vast landscape is characterised by plantations of , rubber, coconut technique involves stir frying and sauteing where the mee is mixed with pork soya sauce and oil palm on the fringes of which nestle tranquil kampungs and quaint fishing vil- chilli, spring onions. 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 Students during the research process Conclusion

The main purpose of this research is to find out the fast moving dishes of Johor. The mixed culture of food habits which is As a part of the study we were able to find out that the people over here mostly like the fusion cuisines. Mainly Chinese. spread over there cannot be experienced in a short period of time even though we tried to do a research on few cuisines. This research gave us a deep insight and enriched knowledge of various ingredients and cooking methods used in the cooking methodologies. Objective

The objective of the study is to know the popular dishes of the state of Johor and various cooking methods adopted during Group Leader: Beh Hwee Wei preparation. The data was collected by interviewing chefs in various locations of Johor. Our research speaks about the fusion Videography Team: Sylvia, Marc cuisines of this place also. Documentaiton Team: Sekar, Aida, Natasha, Mandy, Agatha, Felicia, Levin, Felix, Cynthia Research Team: Yeyen, Remita, Jane, Leung, Liew, 10 11 BDH 31

GROUP 4 - Research

Char Koay Teow The 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 are added. Char Koay Teow now can be found at anywhere in the country although it originated in Penang.

Fried Oysters Fried 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 flour is added during the cooking with fish 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 Piah The desserts in Penang are truly delicious. One of the most famous is a called selat poh piah, which is made of lettuce, carrot, , 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 flavor and then they put some carrot, tofu, radish on it. The sweet, spicy BDH 31 - Group 4 students at Penang and crispy food is a very popular snack in Penang. Rojak The typical Penang rojak consists of clices of assorted tropical fruits such as guava, History pineapple, tofu, and tuver. The rojak is made up of cakwe, fruits, , cucumber, shrim paste and chili. All of the fruits are sliced to bite sizes and put Penang, the Pearl of the Orient, is a fascinating fusion of the East and West. The state embraces modernity while retain- in the dish. Additions of simple mixture of salt and grinded red chili are put on the side ing its traditions and old world charm, which are reflected in its harmonious multiracial populace and well-preserved as the alternative for those who love a salty taste for their rojak. 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, five-star resorts and budget inns located throughout the state. Special dish - Apom Penang

Introduction It is a dish which originated from India. It consists of egg, coconut milk, coconut, flour, , corn and srikaya. It is easy to cook, just mix all the ingredients and fry in a frying 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 pan. This sweet, melting and crispy dish has both corn flavour and banana flavour and is by the drivers of Ahang and Ani guesthouse, where we stayed during our trip. We divided into two smaller groups, ready very popular among the young people. for the campaign. We went on to experience the treats and delights there were to be fround in the state of Penang.

Objective Conclusion

Our objectives for this trip are to find out specialities of this “Pearl of Orient”, what are the special ingredients, special Ancient Chinese say that “eating is good fortune”. It is true in our case when we have been even treated with a free and spices and how people prepare their food. The research area included restaurants and various markets of Panang. delicious Char Koay Teow portion, cooked by the Char Koay Teow master of this market. That’s 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 flavour and taste to the dishes of this state. Group Leader: Videography Team: Andreas, Soon Ting, Reydhi Documentaiton Team: Jessica, Nguyen, Wong Shaw, Yuan, Richard, Siham, Wiona 12 Research Team: Felicia, Jasmine, Mulpa, Sonia, Stephanie, Winnie 13 BDH 31

GROUP 5 - PERAK Research

Bean sprout chicken This is a dish which is prepared by adding eggs, cooking fat, edible , Kampung chicken, bean sprout, noodles, dried mushrooms , pork balls, fish balls.

Crispy Roast Tau Fu This dish comprises of Tai sauce, sweet chili, powdered earthnut, roasted Tau Fu, sliced cucumber, prawn sauce paste, dried beans.

Traditional This is a preparation with an omelette base. The ingredients for the preparation includes egg (slice, duck egg) Ketum Daging, , lettuce, cucumber, fried prawn cut- lets, sweet sauce, chilli (optional)

Red Bean Ice/Green Bean Ice The 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 sautéed fish BDH 31 - Group 5 students at Perak This dish is chinese in origin which is usually prepared in a . Various kinds of sea fish (devilfish is the most popular) is used. The ingredients used in this dish includes History onion, small onion, , leaves, fat, chili, kidney bean. They follow a secret recipe in making the spices. Later stage it is cooked on a flat banana leaf. Perak, the land of grace, beckons visitors with picturesque islands and beaches, magnificent cave temples, exciting eco-adventures and diverse cultures. Steeped in history, this once tin-rich state is home to various races, evident in its Crispy roast Tau Fu fascinating cultural heritage. Travellers to the state of Ipoh can select their accommodation from among various well- This comprises of Tai sauce, sweet chili, powdered earthnut, roasted Tau Fu, sliced cu- appointed hotels, five-star resorts and budget inns located in the city, towns and islands. Surrounded by rugged limestone cumber, prawn sauce paste, dried beans.The shop which makes this dish has a special outcrops and dotted by grand heritage buildings is the bustling city of Ipoh, which is also famous for its gastronomic sauce of its own. This food has brought a lot of business to Perak for five years. delights.

Introduction Special dish - Chicken in salt Crust with Herbs The process of making” Chicken In Salt Crust With Herbs “is quite simple. It has four- The research trip to Perak was really alluring which provided us an opportunity to explore various dishes of Perak. The teen special stoves, which are filled up full of coarse salt. And the chicken need to be people helped us by contributing their knowledge through various interviews and were very corporative. It was indeed a packed by pepper and putted into the special stoves. The various spice ingredients used teamwork with our friends for collecting the datas. in this dish includes malay chicken, pepper, coarse salt, red egg, ginger. This dish is served along with cooked two red eggs. Objective Conclusion To collect secondary datas by interviewing chefs to know details about Perak cuisine, and to know the fast moving dishes of this place. 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. Definitly 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 14 Research Team: Chen Long, Chen Ying, Bi Chen Fei, Caroline, Hey, Jae Hoon 15 BDH 31

GROUP 6 - SELANGOR Research

Rendang A meat dish that is prepared with coconut milk, chilies, onions and other . Eaten with rice, the tasty tender meat is a delectable dish, a must at most Malay func- tions.

Satay Kacang is another popular Malay dish. Pieces of marinated chicken or are skewered and cooked over a charcoal fire where they are periodically brushed over with oil. The skewered meat is then served hot, accompanied by a special .

Saffron Chicken Pulao In a pan with a heavy base, stir rice in half 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 five minutes before serving.

Lekor A popular and the most visible fried snack in Malaysian, the keropok is made of fish BDH 31 - Group 6 students at Shah Alam, Selangor meat, ground to a paste, and mixed with . Coming in two main different forms, the long chewy ones are called ‘lekor’, while the thin, crispy ones are called ‘Keping’. History Keropok is best eaten hot with its special chili dip or sauce.

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 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, and Siam. When the Dutch displaced the Portuguese from Malacca Special dish - in 1641, they brought in Bugis mercenaries from Sulawesi, who eventually established the present sultanate in 1740. In Usually eaten with rice or noodles, and often served with (strips of ) many districts, Bugis settlers displaced the Minangkabau settlers from , who had established themselves in Selan- for dipping into the soup. is preferred as a , with which chopped gor some 100 years previously. In the 19th century, the economy boomed due to the exploitation of huge tin reserves and chilli padi and minced garlic is taken together. , the home of bak kut teh. Indeed, the growing importance of rubber. In 1896, largely through the coordination of the Resident Frank Swettenham, Selangor the dish is reported to have been invented in Port Klang for port coolies there in the early united with Negri Sembilan, Perak and Pahang to form the Federated Malay States, with its capital in Kuala Lumpur. The nineteenth century. 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 Conclusion From the research, we learnt about the traditional dishes that are traditionally prepared in Shah Alam. This city speaks The purpose of this research is to introduce Malaysian traditional’s cuisine to the youngsters of y-generation. This research about the real traditional cuisine of Malaysia, the typical spices used and the cooking methods. The research given us a is to encourage the younger generation to know the need of upholding Malaysia’s traditional foods for generations to come. wide knowledge on the vibrant cuisine of this country. Last but not least, the research will to introduce the capital of Selangor -- Shah Alam.

Objective Group Leader: Vincent Videography Team: Devin, Reynold, Jackson The main objective of this research is to know and experience Malaysian traditional cuisine in capital of Selangor which Documentaiton Team: Audrey, Stephanie, Yeuni, Yenti, Ong Tien, Sandra, Ong Lian, Maria is Shah Alam. Research Team: Ge Quin, Hadi, Hanini, Lee Bey, Roger

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GROUP 7 - NEGERI SEMBILAN Research

Sea Cucumber Pot The sea cucumber pot is really good, its full of flavour 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 Bak The 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 The chicken is fried without any spices. The cooking technique is deep frying. Be- fore the chicken is fried, ginger juice, 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 Fen Zhu Chang Fen is a kind of food made with rice. Its origin is Hongkong, but now it has BDH 31 - Group 7 students at Nilai, Negeri Sembilan become local food of Malaysia. The cooking technique is . Its normally served with the sweet sauce and sesame , fried dumpling and many more. Before serve History 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. 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 identified with the pervaisve influcence of the Minangkabau culture. The Minangkabau people migrated across the Straits of Malacca from Sumatra centuries ago and their traditional Interlude houses consist of upswept roofs reminiscent of buffalo horns. Many of the state’s modern buildings are fine examples of this When we arrived at Nilai, we almost regretted choosing this place for our project. The transportation was very incon- distinctive architecture. There is wide choice of food and dining settings in the state from international cuisine at beach or venient, but we must say, the people were so friendly and helpful there. They helped us find places with traditional golf resorts to open-air food couts selling local delicacies. For accommodation, choose from luxury resorts to modest or even 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- homestays where you can live like the locals. Major hotels and resorts can be found in Seremban and Port Dickson while cident. Another problem we faced was that in Nilai the people opened their stores at mid-night. Since we couldnt stay smaller towns offer basic accommodation. that late we could not interview those store people. Luckily we found enough open stores during day hours to finish our project. 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 our Conclusion research we went back to Petaling Jaya at 8pm. This state follows the shadows of which can be Masakan in style. culture also have a wide impact on this state. 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. Objective

To find out and explore the traditional foods offeres and the cooking methods adopted in Nilai, Negeri Sembilan. The research Group Leader: Vincent Khoo is carried out in Nilai Restaurant. 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

18 19 BDH 31

GROUP 8 - MELAKA Research

Cendol 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 Tart This is one of the famous cookies in Melaka. Made from pineapple. An interesting fact about the Nyonya 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, , flour, sugar, and egg.

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

BDH 31 - Group 8 students at Melaka

History Tan Zheng Leng with Melaka is known for its historical prominence and its cultural appeal. In the 16th the employee of hotel 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 Melaka’s Students interacting people is reflected in their unique customs and traditions, food, festivals, dances, with custormer buildings and lifestyles. Melaka cuisine is well-known for its lively flavours and aromas. The city’s many restaurants, cafes, food courts, pubs and fast food res- taurants offer a range of culinary ptions. Special dish - Hang Chang Chicken Rice

In this restaurant, the full stop of customers is for their famous chicken rice ball. Similar Introduction 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 A group of seventeen students were divided in various teams to find out the historical cuisines of Malaka. The data were himself. collected through direct and non direct data collection methods.

Objective Conclusion

Our objectives are to find out about the existing cultural foods in Malaka. The research was conducted in the Chicken This research was very helpful and knowledgeble for us since we learnt about Mellaca and it gives lots of ideas which Rice Ball Restaurant. 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 20 Research Team: Neke, Chen Cong, Zhang Xiu Ying, Selvy Octoberine, Wenny , Devina 21 BDH 31

GROUP 9 - GENTING Research

Beef in Soy Sauce Cut the beef into bite sized pieces, wash and drain well. Mix the beef with the curry pow- der, pepper, tamarind juice, salt, puree and let it stand for thrity minutes. Heat oil in a pan and fry the ginger, garlic, and large onions 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.

Satay and Peanut Sauce Debone the chicken and remove skin. Cut into small squares. In the container of an electric blender, put seeded and roughly cut chillies, , lemon grass and paste and blend until you have a smooth Students interviewing the District Manager paste. Pour into bowl and stir in powdered spic- of the restaurant 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 , grill over glowing charcoal or under pre-heated grill about 5cm from the heat for five to eight minutes until the chicken is cooked.

BDH 31 - Group 9 students at Genting, Pahang Murtabak Mix 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 History 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 Genting Highlands is a mountain peak within the Titiwangsa Mountains on the border between the states of Pahang and slices. Reduce heat and simmer until the mixture dries. Allow it to cool. Season the beaten Selangor of Malaysia and is home to a famous mountain resort by the same name which can be reached by car from Kuala eggs with salt and pepper. Add meat and chopped . Mix well. Divide into six portions Lumpur in one hour. It is also accessible by the world’s fastest and South ’s longest cable car called Genting depending on the size of murtabak. Punch our dough. Divide dough into six parts. Transfer it with a rolling pin to a hot Skyway (3.38km). In 2006, the resort had 18.4 million visitors. Genting Highlands was founded by the late Tan Sri Lim greased griddle. Fold the sides and enclose the fillings by wrapping completely. Turn it over and cook the other side. Keep Goh Tong in the late 1960s. frying and turning until both sides are crispy and golden in color

Introduction Fast moving dish - Curry Chicken Rice 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 This dish is very popular with the locals because of its spicy flavour and delicious the cable car station. Finally we took the cable car up to the highlands. To save aroma. Some of the ingredients in the dish include tomatoes, chilli, alba seeds, chicken time, we split up into 3 smaller groups. Each group interviewed about 3 or 4 etc. The curry is served with white rice and some form of green . As for the back- persons. ground of the dish, we noted that it originated from Pahang.

Chef Wong (right) showing his book of Objective Recipes to Tiffanny (middle) and Mei (left) Conclusion

The objective of our journey was to find out about the traditional foods of Genting Highland in Pahang. The data were We have learnt that Malaysia is a country with a lot of different and diverse cuisines, along with its collected through interview methods. very special local dishes. We have experienced a lot of different flavours of .

Group Leader(s): Rachel, Elaine Videography Team: Yonathan, Tung, Jerry, Park Documentaiton Team: Yamin, Tiffany, Mei, Nelti, Bowo 22 Research Team: Faraz, Micheal, Lindsy, Jennet, Wu Hong Lee, Natasha 23