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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, Selangor Tel: 603 - 7877 9777, Fax: 603 - 7877 7007, The research by TCHT, BDH31 is about the culinary delicacies of Malaysia 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 - KEDAH 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 tamarind and lemon grass for five minutes. Finally it is applied on the barbequed chicken and is placed over medium low flame until cooked. Sweet Dodol Mix and strain glutinous rice flour, thick coconut milk & durian 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 sugar syrup. Place the coated potatoes in round cup and leave to harden on a tray. Ketupat These firm rice cakes 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 onion and garlic 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 turmeric Beginning the journey in the dark night was a sensational leaves, dried chili, ginger, siamese ginger and red onions. Add coconut milk 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 desserts are the landmarks of this place. different ingredients used in these dishes. Another objective is to know about the kerisik 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 breakfast and a must to taste for all Nasi Lemak 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 Lekor A famous cracker created from fish assence. Whereby the dough is mixed with minced fish meat,steamed, then fried into fish crakers. Kemaman Laksa 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 Soup Noodle with special Sambal 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 drink 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 cooking 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.

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