# data[].attributes.body
KUIH BANGKEK

Kuih bangkek is basically one of traditional 'kuih' for Bugis ethnic in Tawau. Usually the 'kuih' was made and served during special festival like 'Hari Raya. The 'kuih' comes with different flavors which are coconut bangkek, peanut bangkek and 'bangkek susu'. It also comes in different shape according to the cake mold. Apart from that, it has crispy texture and also has thin shape.

# data[].attributes.body
Next I would to share about Gamat soup. This Gamat soup is only available in some places especially in Kedah or to be exact is at Langkawi. This soup is rarely found today because Gamat is used for other commercial purposes. Gamat is also used as medicine oil, due to its durability capable of living though cut in half, by the drugs used to treat wounds and for a speedy recovery after surgery in Malay medicine. Also, the younger generation is less interested in this food. Some say that the soup tastes like squid, but I don't know because I've never tasted it. Gamat refers to a marine species in the Holothuroidea class. It looks more to cucumber-shaped. As a result, it is also known as sea cucumber and floats in some places.

# data[].attributes.body
SME AgroBazaar 2019

SME AgroBazaar 2019 is an event held at and organized by Sabah Agro-Industrial Precinct (SAIP) situated in Kimanis, Papar.

One of SAIP's aims is to enhance skills and capabilities of local SMEs while empowering entrepreneurs in agro-based industry by giving exposure and knowledge specifically in agro-food processing and specialty natural products.

SME AgroBazaar event includes a talk that focuses on entrepreneurship for locals (specifically in agricultural aspect), Hotdesk programme and Agro SAIP programme. Aside from that, there are also booths provided for selling purpose and vendors have the opportunity to showcase their handmade local products for the benefit of exposure to a large crowd during this event.

Source: MenarikdiPapar Facebook Page

# data[].attributes.headline
NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

# data[].attributes.subject
NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

# data[].attributes.body
GULAI OTAK LEMBU

Steak is everywhere but have you ever wondered can people eat cow’s brain? Yes, it is and it is not a new things in Kelantan. They make a dish named “Gulai Otak Lembu”.

Even though the appearance of the food is not appealing, however cow’s brain consist of protein and nutrients such as omega 3 fatty acid. It also consist of vitamins which is Vitamin B5 and Vitamin B12. It provide benefit for our health. That is why this kind of local should be included in slow food movement.

Somehow, “Gulai Otak Lembu” is also one of the Malay cuisine that have been forgotten. Some people may accept it but some people even cannot eat it (even me).

In order to make this kind of dish, we have to handle it with care because cow’s brain is very soft. Here i attach the recipe of "Gulai Otak Lembu" and the proper ways to handle it.

# data[].attributes.attachment_link.readable_text
Cara2 membersihkan nya;(tok mi faizah ShMahmood)

Cara nak bersihkan otak ni nak kena handle with care kerana dia lembut dan mudah pecah. Mula mula kena buang urat urat darah kat otak tu. Buang macam kita buang urat kat udang besar. Kena hati hati. Selepas semua urat tu dibuang bolehlah dicuci bersih bersih. Kena rendam sekejap dalam air kapur. Ambik secubit kapur dan bancuh dalam air dan rendam sekejap. Tujuannya agar otak tu firm sikit dan hanyirnya kurang. Rendam dalam 5 atau 10 minit jer. Setelah tu kena basuh semula bersih bersih dan tapis supaya airnya kering sebelum masak apa yang kita suka ler.

Cara tok mi buat masak lemak chili api otak lembu ni sama jer macam kita buat masak lemak chili api ayam atau daging atau ikan juga. Wajib bubuh assam keping sikit ye. Kalau nak boleh bubuh daun kunyit hiris nipis nipis. Kalau nak extra kick boleh bubuh pucuk assam keping dalam masak lemak ini (kalau ada).

Rasepinya

Di sini Tok Mi serta cara tok mi buat masak berempah otak ni ye. Lain padang lain bola. Lain orang lain cara la ye.

Resepi Otak Masak Berempah Cara Bonda Tok Mi

2 labu bawang besar
3 ulas bawang putih
Seinci halia
1 sudu teh jintan manis*
1 sudu teh jintan putih*
1 sudu teh ketumbar biji*
5 / 6 tangkai chili kering*
1 peket rempah kari daging
1inci Kulit manis
1 Bunga lawang
1 tgkai serai diketuk
Sedikit daun kari
1 helai daun pandan disimpul
1 biji tomato potong kiub
1 biji Chili hijau diracik
Secukup Santan cair
1 keping Assam keping
Garam dan gula secukup rasa

Cara.

Semua bahan * disangai sebentar atau hingga naik wangi. Kemudian semua bahan tadi dimesin dengan bawang putih,bawang merah dan halia sehingga halus. Dalam periuk tumiskan serai , daun kari, daun pandan, kulit kayu manis dan bunga lawang sehingga naik wangi. Setelah itu masukkan tomato hiris dan chili hijau hiris, bahan bahan mesin tadi dan rempah kari dan kacau hingga pecah minyak. Setelah pecah minyak masukkan assam keping dan santan cair. Kalau suka pekat boleh bubuh santan pekat. Bubuh bahan perasa secukupnya. Setelah mendidih bolehlah masukkan otak tadi dan kacau perlahan lahan. Biar api perlahan dan masakkan hingga kuah itu bersalut pada otak tadi. Anda boleh ikut citarasa sendiri jika anda nak pekat atau cair kuahnya ye.

Selamat mencuba...

Rasepi ke2.. (kak ton Leman)

Resepi kak ton
*1 smkn jintan manis
*1 smkn lada hitam
*1" halia 1 " kunyit hidup
*5 btg serai
*5 ulas bwg kecik 3 ulas bwg putih
*Cili api ikut ctarsa
1 kping asam gelugur
Bertanda bintg smua dtumbuk halus
Santan secukupnya
Tumis bhn² tumbuk hingga pcah mnyak...masukn sntan kcau jgn bagi mndidih kmudian masukan otak prlahankan api ...kacau pelan² tkut nnti pecah mskn asam daun kunyit, garam n gula scukupnya msk biar pekat kuahnya...sdia dhdng

# data[].attributes.attachment_link.description
Cara2 membersihkan nya;(tok mi faizah ShMahmood) Cara nak bersihkan otak ni nak kena handle with care kerana dia lembut dan mudah pecah. Mula mula kena buang urat urat darah kat otak tu. Buang macam kita buang urat kat udang besar. Kena hati hati. Selepas semua urat tu dibuang bolehlah dicuci bersih bersih.

# data[].attributes.body
BELACAN PAPAR (SHRIMP PASTE)

As the name suggests, I, myself cannot deny the reputation that Belacan Papar has made for itself. Whenever you want to make Sambal or any dish that requires using Belacan, you'd be saying a line that goes like this: "Belacan Papar would be great...", wouldn't you? Don't worry. You're not alone in this matter. Despite its strong smell, the taste, on the other hand contradicts the unpleasant smell it imparts.

To start with, Belacan Papar is known for its authentic taste with no additives incorporated into it.  Belacan Papar, contrary to the popular belief of it originating from Pekan Papar, is actually not from the town. To be accurate, it actually originates from a place called Kampung Laut located in Papar, however, far from the town. Thus, all the goodness of Belacan comes from this small village.

Years back, I did visit this small village and as soon as I entered the place, the smell and sight of Bubuk (small or baby shrimp) being dried and aired out overwhelmed me. The scenery of villagers making the paste traditionally was unforgettable and this is one of the reasons why I highlighted Belacan as local food that is deemed worthy to be included in the Slow Food Movement. It is a versatile product that can be made into another product that is loved by people of all walks of life. I am aware that the process of making Belacan is never simple or easy; in fact it requires countless effort and tedious work. Thus, the second reason why it should be included in the Slow Food Movement; as a token of gratitude to the producers of this product. Of course, personally, if the production for this product were to be discontinued, I'd be devastated to say the least. To discontinue it is the same as to kill a part of Papar's identity.

Source: http://shopaholics-city.blogspot.com/p/blog-page_7.html

# data[].attributes.headline
NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

# data[].attributes.subject
NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

# data[].attributes.body
KERABU BEKO

“Buah Beka” or Kelantanese usually say it “Beko” is also known as “Bonglai”. It scientific name is Oroxylum indicum. You may not familiar with this kind of food because it is not planted and growing wild on the edge of the village.

It looks like a belt and normally people does not realize that it can be eaten. It is bitter in taste and “Kerabu Beko” usually being served as an appetizer. It must be roasted first to reduce the taste of bitterness.

It should be commercialize and categorize under slow food movement because “Buah Beko” is good for our health and it can also boosted up the production of breast milk.

Moreover, it root and leaves can also be use to reduce fever, headache and flu.

Here I attach the recipe for "Kerabu Beko".

# data[].attributes.attachment_link.readable_text
Assalamualaikum...
Beberapa hari tak bersiaran sebab tuan rumah kurang sihat, demam2,selsema dan batuk.Ya Allah lama sungguh tak demam..Allah bagi sakit untuk menghapus dosa..amin.Hari ni juga anakanda saya Nisa menduduki Peperiksaan PT3 kertas terakhir semoga kakak dapat menjawab soalan dengan tenang dan beroleh kejayaan yang cemerlang.
Okey berbalik kepada tajuk n3 hari ni, Kerabu Buah Beko ni saya buat pada hari sabtu lepas..tu pun jenuh tanya kawan2 kat fb dan ig camana caranya untuk buat kerabu.Sebabnya bila saya gugel cam complicated siket kaedah penyediaannya..kerana perlu dicuci dan dibakar terlebih dahulu.Ada setengahnya direbus/celur.So, saya memang blank tak tahu baiklah bertanya kepada yang lebih arif.Kalaulah arwah bonda masih ada sudah semestinya beliaulah saya akan call dan menjadi pakar rujuk...(tetiba sedih pulak)Al-fatihah buat bondaku Rubiah bt Deraman.
Buah Beka ini juga dikenali sebagai Buah Bonglai..pokoknya tinggi (jenis pokok kayu) saya tengok gambar dari sebabnya saya sendiri tak pernah tgk pokok dan buah yang real.Buah Bekor ni husband beli dari Pasar Malam Bayan Baru.Harganya boleh tahan mahal RM6 sekeping (sekeping ke apa ntah penjodoh bilangan untuk Buah Beko ni)
Untuk membuat kerabu Beko yang merujuk kepada blog (Pakar Masakan kelantan dll)

Ya Allah..sedap sungguh la Kerabu Beko ni..pertama kali saya makan ni tau.Walaupun kaedah penyediaannya agak rumit, tapi sungguh berbaloi sebab anak2 jugak suka makan Kerabu Beka ni

Ini rupa buah Bonglai/Buah Beko/Buah Beka/Buah Bekor sebelum diproses.Cam tali pinggang pun ada haha...

KERABU BEKO By Malina LiNa Pg
http://linapg.blogspot.my/
Bahan Bahan
1 keping buah beko/buah beka/buah bonglai
1 cawan kelapa parut putih (sangai)
2 ekor ikan selayang (rebus)
1/2 cawan santan (LiNa Pg panaskan sebentar dalam microwave)
2 ulas bawang merah (tumbuk)
1/2 cm halia (tumbuk)
1 batang serai (tumbuk)
1/2 labu bawang besar (mayang halus)
2 biji cili padi merah (hiris nipis-jika suka pedas)
Sedikit garam
Sedikit serbuk lada hitam kasar
Sedikit perasa
Jus limau kasturi
Cara

1. Buah beko dibakar atas api hingga kulit luarannya melepoh/menggelembong dan kehitaman.

2. Lalukan pada air paip sambil kikis/buang kulit yang hitam.

3. Hiris nipis.Masukkan ke dalam bekas yang besar.Ketepikan sebentar.

4. Ikan direbus hingga masak (LiNa Pg perasakan secukupnya dengan garam,gula dan asam keping)Asingkan tulang dan ambil isinya.Ketepikan

5. Tumbuk kasar halia,bawang merah dan serai.Kemudian masukkan isi ikan dan tumbuk.

6. Masukkan serbuk lada hitam,perasa,garam dan jus limau kasturi.Ketepikan sebentar.

7. Sementara itu, sangai kalapa parut hingga kekuningan kemudian masukkan bahan yang ditumbuk tadi.Gaul rata.

8. Ambil mangkuk yang berisi buah beko yang hiris nipis tadi,masukkan hirisan baang besar.Kemudian masukkan serunding kelapa+isi ikan tadi.Gaul rata.

9. Masukkan santan (yang telah dipanaskan sebentar dan gaul rata.Sesuaikan rasa.Jika suka pedas tambah cili padi.Kerabu Bekor sedia dihidang

Untuk lebih jelas, boleh refer YouTube LiNa Pg

# data[].attributes.attachment_link.description
Assalamualaikum... Beberapa hari tak bersiaran sebab tuan rumah kurang sihat, demam2,selsema dan batuk.Ya Allah lama sungguh tak demam..Allah bagi sakit untuk menghapus dosa..amin.Hari ni juga anakanda saya Nisa menduduki Peperiksaan PT3 kertas terakhir semoga kakak dapat menjawab soalan dengan tenang dan beroleh kejayaan yang cemerlang.

# data[].attributes.body
Assalamualaikum and hello everyone. I’m Syanani from Padang Serai, Kedah. So today I would like to story about a type of “kuih’ in Kedah which is “kuih tepung bungkus”. “Kuih tepung bungkus” is made from rice flour and has “inti kelapa” inside. This ‘kuih” is wrapped in banana leaves. This kuih always served hot for breakfast or tea time.

My late grandmother was a “kuih tepung bungkus” maker. In a day almost 300 “kuih” can be made and sent to the seller. Many people are passionate about this traditional “kuih”. However, not many people are good at making this “kuih” even though it use the ingredients that are easy to find and the steps of making it is also easy. The outer part of the “kuih” or the base is difficult to get the right texture because it requires the right measurement.

My mother has made a variation toward this kuih. Instead of using inti kelapa as a filling, my mother uses “ubi kayu” as the filling. The steps of making the “ubi kayu” filling is the same as “inti kelapa” because it only use “gula Melaka” and white sugar. At my area, only my mother are the one who makes this “tepung bungkus ubi” or “lepat ubi”. So, I can say that this food are categorised in slow food movement because not anyone know about this food.

# data[].attributes.body
Assalamualaikum and good evening. My hometown is Papar, Sabah. There will be two local food/products that will be highlighted in my discussion. The first would be Kuih Cincin. For the past years since my childhood days, this 'kuih' will always be that go-to snacks during the evening accompanied with a hot cup of tea/coffee. It's one of the symbols of nostalgia for me.

Kuih Cincin is a traditional 'kuih' of Melayu Brunei community in Sabah. The ingredients feature sugars such as 'gula nipah' and 'gula Melaka' and the shape resembles a ring. In my opinion, this traditional 'kuih' deserves to be preserved its originality as years pass by. This is because it represents the identity of Melayu Brunei community. By preserving its authenticity, it is also as a way of showing gratitude and appreciation to the ones who created this traditional 'kuih'.

Throughout the years, this 'kuih' had gone through evolution and from the predecessor, a number of variations had been created. Nowadays, when you head to a local market in Papar, you will see a variety of Kuih Cincin in terms of size, colour and shape. Some of my favourites are Kuih Cincin Mini and Kuih Cincin Rangup (which breaks with a clean snap, has a nice crunch and eventually melts in your mouth). Some of the sought after kuih Cincin would be from Kimanis and Bongawan. The definite reason remains unknown until now except for the apparent reason of it being 'the most delicious kuih Cincin'. Despite that, there are also SMEs that actively participate in the production and sales of this kuih here in Pekan Papar; two of them being Rabiatul Enterprise and Wanie Enterprise. These two have established themselves among Papar community really well that just hearing these two names, a local would know right away what they are famous for.

Additionally, Kuih Cincin is one of my favourite kuih as it has a balance of taste between its saltiness and subtle sweetness. Not to mention, the crunching sound whenever you eat them.

Attached below are the picture and recipe for this traditional 'kuih'.

Link for recipe:
https://akuman999.blogspot.com/2018/02/resepi-kuih-cincin-sabah.html

# data[].attributes.headline
NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

# data[].attributes.subject
NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

# data[].attributes.body
Assalamualaikum and hello everyone. I’m from Pasir Puteh, Kelantan. I would like to share about “Buah Katak Puru”. The other name of “Buah Katak Puru” is Nam Nam or “Kopi Anjing”. Have you ever heard about that? Or have you even try to taste it?

I choose this fruit as one of the food that can be categorize under Slow Food Movement because nowadays, this fruit is hard to be find. In other word, it goes to the extinction. Moreover, it gives benefit to our health. In a traditional way, “Buah Katak Puru” can prevent high blood pressure, diabetes and kidney failure. The fruit have to be divided into two part before dried it and boiled it. Then, the boiled water of “Buah Katak Puru” need to be consume twice a day.

The taste of the fruit is sweet and sour. We can also eat it raw. Otherwise, we can serve with salt, “sambal kicap” or “kuah rojak”. People also use it to make a “sambal ikan” and “asam boi buah katak puru”.

Here I attach a recipe of "Asam Boi Buah Katak Puru".

# data[].attributes.attachment_link.readable_text
sebut jer asam boi, pasti ramai yang terbayang masam manis kan..

memang x salah ler tu...

memang masam...memang manis...sedap gitu...

saya di sini nak kongsi 1 resepi

korang semua kenal ke x ni buah katak puru???

INILAH BUAH KATAK PURU
...rasanya manis dan masam, sangat enak dan lazat kalau di makan begitu je

buah katak puru ni saya ganti buah mangga...sebab saya x berapa suka buah mangga

cili padi potong (lebihkan jika suka pedas)

belah, cuci & toskan buah katak puru.gaul semua bahan biar sebati.

siap utk di makan...

( utk rasa yg lebih auum..simpan dalam peti sejuk 1-2 jam)

SAYA GUNA ASAM BOI WARNA MERAH SEBAB ASAM BOI WARNA PUTIH X ADA.

ALHAMDULILLAH BUNGA NAMPAK LEBAT DAN PUTIK KIAN MENUNJUKKAN HASIL...

X SABAR NAK TUNGGU BUAH KATAK PURU MASAK

# data[].attributes.attachment_link.description
sebut jer asam boi, pasti ramai yang terbayang masam manis kan.. memang x salah ler tu... memang masam...memang manis...sedap gitu... saya di sini nak kongsi 1 resepi korang semua kenal ke x ni buah katak puru???

# data[].attributes.headline
Norsyamila Aqila binti Rahadi (BN16110243)

# data[].attributes.subject
Norsyamila Aqila binti Rahadi (BN16110243)

# data[].attributes.body
I want to intoroduced a festival that called ' pesta nasi 100'. This festival is a major component of Kelantan state of the art and food  carnival.  The carnival was held to introduced the various food in Kelantan not only towards the local but also towards the tourist. The 'nasi 100' has two meaning which refers to 100 types of rice and the second involves 100 types of ingredient use to make rice tasty and nutritious to enjoy. The purpose of this event not only to create an awareness toward people about Kelantan unique dishes but also to introduced the culture of kelantanese to people.

# data[].attributes.body
Second food that i want to introduce is "buah tanjung". It is one of the traditional food in Kelantan. "Buah tanjung" is also popular among the elderly. It taste sweet, similar to "kuih tahi itik". According to the elderly, kuih "buah tanjung" is a dessert that are known as a Royal Kelantan food. It is made with egg, flour and sugar. It is serve with sugar syrup, similar to "kuih tahi itik".

# data[].attributes.body
Kelantan is famous with its unique and variety of food. One of the traditional food that is suitable to be included in Slow Food Movement is "kuih tahi itik". It is a dessert. Although the name of the food sounds disgusting and funny, it is very famous among the elderly. "Kuih tahi itik" is made from white egg, coconut milk and sugar. Some believe that the dessert is named "tahi itik" because of the appearance and colour that is similar to duck poop and some believe it is because the dessert used white egg from the duck egg. Kuih "tahi itik" is quite sweet and it is least popular among the youngsters. Usually "kuih tahi itik" is serve in two ways, which is with or without sugar syrup.

# data[].attributes.body
Kareba e-Padaidi carnival is one of the best platform to promote and to introduce Bugis ethnic to the world. Through this event, we get to know the bugis tradition as well as their food. Besides, the carnival combine multiple elements such as elements of arts and culture, entrepreneurship and also sports. This carnival was first held this year and hoping that this event will be helding every year.

http://www.bernama.com/en/news.php?id=1751181

# data[].attributes.body
Kota Belud is the capital of the Kota Belud District in the West Coast Division of Sabah. Once a year, there will be a tamu also known as tamu besar is held, from traditional food and everything in between, it has it all. This is suitable for the slow food movement because it not only focus on the nutrition but also not neglect the culture and heritage that relates to the food. Every race in Sabah have their own traditional food that represents their ethnic background, among the famous traditional food in Kota Belud which is from Sama-Bajau race is Panjaram.

The dish is really famous and been a favourite of the local and tourists. This type of atmosphere is suitable for Slow Food Movement because people can interact with each other, gain knowledge about local food product and try the taste of food that has been popular for ages. Tamu Besar that held annually at Kota Belud once a year will show a local farmers, fishermen and vendors will get together at the largest open-air market to sell variety of produce, goods. It is a great approach for people to come to explore the sample local food and observe the traditional way. There also a water buffalo race, colourful parade by the local people (Bajau Horsemen).  It also can educate the consumers about the tradition of the local foods and at the same time improve the experience and make people consider to come again for the next time.

Tamu Besar Kota Belud

https://www.youtube.com/watch?v=XwEHMLqHYtE

Kuih Panjaram
https://www.youtube.com/watch?v=VNxQi8dEw0A

# data[].attributes.body
I'm from Kelantan. In Kelantan, there is a program called "Kelantan Festival" that will be held every once a year. During this festival, there are many Kelantan traditional food including the one that are hardly can be found nowadays. The purpose of the festival is to introduce the traditional food in Kelantan to the tourist and also give an exposure to the younger about Kelantan traditional food.

Beside traditional food, there are also traditional games at  "Kelantan Festival" such as wau bulan, gasing, wayang kulit and dikir barat. Through this festival, people especially the younger generation can learn about their traditional food and games that are not popular anymore.

# data[].attributes.body
third food that can be included for slow food movement is kacang pool. Kacang pool is made of  local nuts mixed with meats or chickens, it is served hot with baked bread. the bread is spread with margarine. one of the youtuber had review on this kacang pool taste. https://www.youtube.com/watch?v=T2y4YafyBjQ
based on my opinion this food is very suitable to be in the large festival to be promote as slow food movement.

# data[].attributes.body
I'm from Johor. There are some foods that may only available in some area of Johor. First is the Mi Siput , which is a famous local snacks that origin in Muar, Johor. It is made from wheat flour and deep fry until crispy. Its name "siput" because the noodles were shaped into  noodle thread and swirled like the shell of a snail. It is commonly dip with sambal ikan bilis. But now there are also other sauce such as chocolate to eat with.  I suggest Mi Siput as a slow food because it is hard to found in shopping mall and convenience store as other commercial snacks. It is a homemade food which usually prepare and package by local residents. The second food is  Mee Bandung which can be found in restaurant Johor. The specialty of Mee Bandung is about its gravy which has a flavor of dry shrimp. It usually eat with prawn, poach egg, chili,and some vegetables. The stock of its gravy is made of sardine fish which increase the flavor of the gravy. In some restaurant, they will increase its texture by adding biscuit  crumbs and corn flour. In these 3 years of my university life, I still not meet these 2 foods yet in Sabah, so I would like introduce these foods to people in other states.

In my hometown, that is Bekok in Johor, Bekok Festival was organised once a year. The main purpose of this event is to introduce the culture in Bekok and the local homemade foods to other people. Therefore I would like to promote this event as it is suitable to Slow Foods Movements. During events, local residents include every race and bumiputera will sold their homemade foods to the visitors. This is a good chance to introduce the culture and traditional of Bekok to the other people.

# data[].attributes.attachment_link.readable_text
MELAKA: Mi siput adalah juadah tradisi kegemaran penduduk Johor, terutama yang tinggal sekitar daerah terletak di utara negeri itu.

Namun, peredaran masa menyaksikan penggemar mi siput berkembang bukan setakat kepada negeri berjiran seperti Melaka, malah hingga ke Lembah Klang.

Mi siput dipercayai mendapat nama daripada bentuknya kerana dibentuk seperti cengkerang siput atau sanggul. Ada juga menggelarnya roti jala kering.

Secara tradisinya, mi siput mentah digoreng dalam minyak panas seperti keropok, sebelum dinikmati bersama sambal ikan bilis, menjadikan ia hidangan popular ketika santai atau berkelah.

Pasar Muar di Johor, adalah antara lokasi yang terbaik kepada orang ramai yang mahu mendapatkan bekalan mi siput.

Menyedari makanan ringan itu semakin digemari kanak-kanak tetapi tidak gemarkan rasa pedas sambal bilis, seorang suri rumah dari Masjid Tanah di sini, Elmizan Alias, 39, bertindak kreatif dengan mempelbagaikan bahan penyicah mi siput yang dihasilkannya.

Beliau yang mengusahakan perniagaan itu di rumahnya dekat Taman Bidara Setia sejak lebih enam bulan lalu, berkata perniagaan makanan ringan yang diusahakannya berkembang di sekitar negeri ini hingga ke Selangor menerusi tempahan dalam kalangan penduduk setempat, sekolah dan pusat pengajian tinggi.

"Saya melakukan sedikit inovasi pada mi siput ini dengan menambah sos berperisa coklat dan pandan bagi menggantikan sos sambal ikan bilis, sekali gus membolehkannya sesuai untuk dimakan golongan kanak-kanak atau mereka yang tidak sukakan pedas.

"Sambutan terhadap perisa baharu ini amat memberangsangkan walaupun sebelum ini secara tradisinya mi siput hanya dicicah sambal pedas. Dengan mempelbagaikan perisanya, lebih ramai berpeluang menikmati kerangupan mi siput," katanya.

Beliau menjual mi siput yang siap digoreng bersama sos itu pada harga RM1.50 sekeping.

Mengenai pembuatan makanan itu, Elmizan berkata, penghasilan mi siput tidak begitu sukar ekoran penggunaan mesin penguli yang mempercepatkan proses.

Katanya, makanan itu disediakan dengan penggunaan bahan asas tepung gandum yang perlu diuli dengan ramuan mi kuning seterusnya digulung berbentuk bulat serta dikeringkan di bawah pancaran cahaya matahari.

"Jika tidak kena pada cara menjemur, mi boleh basi walaupun sudah kering.

"Selepas kering secukupnya, ia boleh digoreng dengan kepanasan api yang sesuai," katanya.

Ibu kepada empat anak itu, berkata penghasilan sambal atau kuah mi siput pula sama seperti membuat sambal tumis ikan bilis biasa, bezanya semua bahan termasuk ikan bilis perlu ditumbuk lumat supaya kuahnya lebih enak.

"Keenakan mi siput bergantung kepada kuahnya (sambal). Jika mahu lebih sedap, masukkan sedikit gula ke dalam sambal, tetapi jangan terlalu manis.

"Mi pula perlu digoreng dalam minyak yang benar-benar panas supaya mi kembang dan rangup,"katanya.

Sementara itu, suaminya Elmizan, Zakaria Jalil, 51, berkata makanan itu bukan sekadar enak, malah berkhasiat dan sesuai dinikmati semua peringkat usia termasuk kanak-kanak.

"Walaupun bahan mi siput mudah, hanya gunakan tepung, tetapi ia mengandungi protein dan kalsium terutama dari sambal ikan bilis.

"Sebenarnya kudapan tradisional macam ini lebih baik, berbanding makanan ringan lain yang banyak menggunakan pewarna serta serbuk perasa," katanya.

Zakaria berkata, buat masa ini dia menyediakan mi siput mentah di rumah saudaranya di Muar dan dalam tempoh terdekat bercadang untuk memproses sendiri di rumahnya.

Secara purata, pasangan itu menghasilkan antara 20 hingga 30 kilogram mi siput mentah sehari, di samping menjual lebih 250 bungkusan yang siap dimasak setiap hari membabitkan tiga perisa yang disediakan itu.

# data[].attributes.attachment_link.description
MELAKA: Mi siput adalah juadah tradisi kegemaran penduduk Johor, terutama yang tinggal sekitar daerah terletak di utara negeri itu. Namun, peredaran masa menyaksikan penggemar mi siput berkembang bukan setakat kepada negeri berjiran seperti Melaka, malah hingga ke Lembah Klang. Mi siput dipercayai mendapat nama daripada bentuknya kerana dibentuk seperti cengkerang siput atau sanggul.

# data[].attributes.body
Besides, there is dish that we frequently eat in our daily life, which is “sagol” or “sinagol” which means is mix (mencampuradukkan). The main fish we use is stingray, it can be shark but we choose stingray as easy to found in market, so the dish is basically mean stingray  and stingray liver or shark and shark liver cooked with turmeric.

# data[].attributes.body
Second food that can be included in Slow Food Movement is Horseshoe crab (belangkas). i identified one restaurant at my hometown town that sell this horseshoe crabs. I never taste this horseshoe crab but i usually seen in the social media people cook it as their meals. They make 'masak lemak cili api,  grilled, curry and many other dishes from this horseshoe crabs. put to cut this horseshoe crabs needs some serious skills and expertises as it contains poison.
other than food the blood of this horseshoe crab is use in medical purpose. https://www.youtube.com/watch?v=LgQZWSlLBnA
In my opinion i think this horseshoe crab to be in online cataloge Ark of taste as it is endangered species that may be high risk of disappearing if the usage in food and medical is not control. It is important to preserve this horseshoe crab for future generation.

# data[].attributes.body
Since I live in Kunak, so i would like to introduce my  traditional food.

Our food in the village is largely based on cassava, our culture which is Bajau like to eat cassava as staple food, but generation today did not recognize this food as traditional food. From this campaign, it is best to promote or draw the attention of customers by try the cassava roots. It is not only can be made into snacks but also can be made into cookies. For example, cassava that have been boiled then coated with grated coconut (ubi kayu rebus). The advantages are easy to to make, easily found and not expensive as it is easy to plant the cassava roots. Besides, the cassava can be use as staple food known as "putu" instead of rice as it is sources of carbohydrate. Our family like to eat cassava with different side dishes, it is gives fullness to us. People who not very familiar with this food, will not accept this cassava as staple food, except the people who are familiar with this food. The cassava leaves is very delicious and can be make a side dishes as it is high in protein, minerals and vitamins.

# data[].attributes.body
I'm from Kota Tinggi, Johor. it is the beautiful place that is located near to the beautiful Desaru Beach. At this region have varieties of scrumptious foods can satisfy our appetite.
For me I would like to promote Cendol Festival to support the Slow Food Movement. Cendol is very famous in my region because of it's sweet and unique taste. It is dessert-type food that contain green rice flour jelly, palm sugar syrup, coconut milk, red beans and milk. it is the best beverage to quench our thirst during the hot sunny day.
i would like to promote Mama Jeli stall that situated near the road along the way to Desaru Beach that sell varieties of cendol such as cendol pulut, cendol kacang, cendol jagung and also cendol durian (depends on the seasonal). These types of cendols use local product and also combine the traditional food like pulut to be commercialize.  The location also situated near to oil palm plantation and coconut plantation which is suitable to rest our body after a long journey of driving with the cold cendol. Below i attached the facebook account of the stall.
https://www.facebook.com/kampungbarusungaimas/?rf=278379655584672

# data[].attributes.headline
Maizurah binti Awang Ramlan (BN16110176) - Kudat Festival

# data[].attributes.subject
Maizurah binti Awang Ramlan (BN16110176) - Kudat Festival

# data[].attributes.body
Kudat festival is held anually to promote all traditional food in Kudat. There are also alot of activties will be held during this event. By this event, Kudat people can promote all this slow food products or even their traditional food to the communities and tourists. Thus, they are all aware of the products promoted.

# data[].attributes.headline
Maizurah binti Awang Ramlan (BN16110176) - Lato'

# data[].attributes.subject
Maizurah binti Awang Ramlan (BN16110176) - Lato'

# data[].attributes.body
The second slow food product that I identified in Kudat is Lato'.  Lato, Sea Grapes, Latok, and Green Caviar are some of the names given to Caulerpa lentillifera. It is a type of edible seaweed common to the Philippines and nearby countries. Lato' is just need to be cut into bunches and put them on a plate. Then, add the onion and tomatoes, that is finely chopped. Add some vinegar and salt, and it's done.

# data[].attributes.headline
Maizurah binti Awang Ramlan (BN16110176) - Putu

# data[].attributes.subject
Maizurah binti Awang Ramlan (BN16110176) - Putu

# data[].attributes.body
I was born in Kudat. Kudat is the capital of the Kudat District in the Kudat Division of Sabah, Malaysia. It is located on Kudat Peninsula, about 190 kilometres north of Kota Kinabalu, the state capital, and is near the northernmost point of Borneo. I would. There are various type of food in Kudat I would like to introduce and suitable to be include as slow food products.

The first slow food that I identified in Kudat is Putu. Putu is a famous food among Bajau people in Kudat. This traditional food is made from shredded tapioca. By squeezing the shredded tapioca, the juice is then is steamed. Commonly, Bajaus replace rice with putu as their daily meal. Putu is usually eaten with sagol, tayum, tehek tehek and ikan bakar.

# data[].attributes.headline
Norsyamila Aqila binti Rahadi (BN16110243)

# data[].attributes.subject
Norsyamila Aqila binti Rahadi (BN16110243)

# data[].attributes.body
The second product i would like to introduced is etok salai , it is a popular snack in the state of Kelantan and according to study by a group of UMK resercher, this food has been practiced in Kelantan since 1960s. Etok normally found in the river in Kelantan however, nowadays it is hard to find it. There is no etok found in river of Kelantan and if it is found, it just small amount. The cause is due to water pollution.

This year 2019, UMK has held a festival "Karnival Etak Salai Kelantan 2019" organized by Fakulti Teknologi Kreatif dan Warisan. The purpose of this festival is to help improve etok productivity, preserve etok habitat and promote etok salai as a heritage foods at state, country and UNESCO levels.

# data[].attributes.headline
Norsyamila Aqila binti Rahadi (BN16110243)

# data[].attributes.subject
Norsyamila Aqila binti Rahadi (BN16110243)

# data[].attributes.body
I was born in Kelantan and i would like to introduced one product that would be suitable to be include as a part of slow food. This product is really famous in Kelantan and always be use in almost every dishes and desert in kelantan. So let me introduced the product, it is called "nisey kerek" is a sweets made entirely from coconut oil (nira kelapa). it is just like "gula melaka" but has its own distinctive shape and flavour according to the kelantanese way of making it. The word ' nisey' is from the sweets and the words 'kerek' is from the round shape of the product. This sweets are favoured by all the kelantenese however the process to made the product is consumed very long time and not many people nowadays produced the product. since this is our traditional product that we use everyday, i believe we should preserve the sweets because we do not want them to disappear forever.

# data[].attributes.attachment_link.title
'Nisey kerek' sampai ke Makkah, China dan Australia

# data[].attributes.body
My hometown is in Kelantan. There are a lot of food that are unknown to some people. One of the food that I want to talk about is Kerabu Sare. It is one of the dishes that are forgotten by the millennial but yet is one of the favorites for the elderly.

Kerabu is typically served as a way to utilize leftover food or raw ingredients and being mixed together. Kerabu sare is made from seaweed, mixed with unripe mango, tumis, sambal kelapa, vinegar, ikan tawar and budu. The seaweed is first cleaned and dried in the sun before turning to white in colour. Some people will mix it with chili according to their preference. Not all people can prepare this as Sare need to be cleaned properly and tumis and the mixing cannot be done to early because the incorporation of coconut milk in tumis  or will become spoiled.

There was a festival in Kelantan held last August that display and sell Kelantan traditional food. Here are the link and video related to the food and festival:

http://www.cikwankitchen.com/2012/12/kerabu-sare-mek.html

https://www.youtube.com/watch?v=Pe5BzVKRkSs

# data[].attributes.headline
nur shahida binti mohd sakri (bn16110232)

# data[].attributes.subject
nur shahida binti mohd sakri (bn16110232)

# data[].attributes.body
My hometown is in Terengganu. In Terengganu there are various type of traditional food that people and tourist can come to taste it.

There is one project under the country which is known as Festival Peranakan Terengganu usually would be held for about a week on August that will be located in Chinatown in Terengganu. This is a cultural extravaganza where visitors can see and experience the rich tradition, heritage and food of the Peranakan and other community in Terengganu with accompanying events that promotes Chinatown as one of the preferred destination in Kuala Terengganu.

The festival will be an annual event and included in the state tourism calendar, thus helping to restore nostalgia especially for the country itself. Cultural heritage of traditional Festival Peranakan also has a very unique in terms of customs, consumption, food and dialect conversations through a process of cultural assimilation with the community.

However, in 2018 the name of the festival has been changed to ‘Pesta Mek dan Awang”. The word of “Mek” and “Awang” in malays is synonym with the family relation and friend. Meanwhile, for the Chineese communities there, "Mek and Awang" also illustrates the close relationship not only between communities but also with the majority Malay community around them.

Through the festival, it can also serve as a platform to ensure the preservation of Chinese art, culture and heritage that will revive old nostalgia and thus help make the China Town 'A Unique Heritage Brand In A Tourism Hub' in introducing Terengganu to foreign tourists especially in promoting the "Beautiful Terengganu, Malaysia" campaign suitable with the slow food movement campaign.

Here the article and video related to the festival:

https://www.thestar.com.my/metro/metro-news/2018/08/22/tganu-peranakan-festival-will-be-called-mek-and-awang-festival-next-year

https://www.teganukita.net/2018/08/festival-mek-dan-awang.html

# data[].attributes.attachment_link.title
FESTIVAL PERANAKAN TERENGGANU 2018 – AKAN DIJENAMA SEMULA [18 OGOS 2018]

# data[].attributes.headline
Dabai fruit (Sharon Lim Tong Tong- BN16110167)

# data[].attributes.subject
Dabai fruit (Sharon Lim Tong Tong- BN16110167)

# data[].attributes.body
My hometown is Sibu and it is one of the town located in Sarawak.  Sibu is largest port and commercial centre in the Rejang Basin and the gateway to Central Sarawak.  Sibu is a town which are relaxing and the people are direct, plain-speaking and friendly.

One of the food that I want to prefer is Dabai fruits.  It is commonly known as “Sarawak olive” due to its resemblance to olive.  However it is not botanically related to olive family.  The edible dabai fruits has a thin dark purple to black coloured skin and the flesh is yellow in colour and has a hard angular seed.  It is found in abundance along the Rajang Basin, especially in Sibu division in Sarawak.

Traditionally, dabai fruit is prepared by soaking in warm water for about 15 minutes and then eaten with salt or soy sauce, as part of a meal or as a savoury snack. Being a popular indigenous fruit in Sarawak, dabai has good potential to be marketed as s specialty fruit since it has also been identified as a Geographical Indication product. Dabai is a very nutritious fruits with high energy level and antihypercholesterol and antioxidant activities.

Here is the article about the dabai fruits:
https://blogmardi.wordpress.com/2017/02/13/dabai-specialty-fruit-of-sarawak/

# data[].attributes.body
In Perak, there is a farm called Green Wish Vegi Garden. this farm is situated at Chenderiang, Perak. This farm is a part of slow food movement.
In their cultivation, they use all organic pesticides and they practice sustainable farming.
Wong Wye Yim is the owner of the farm. In 2012, they took part in the Slow Food Carnival, an event that is organised on Terra Madre Day (or “Mother Earth Day”) to counter the fast food craze that has millions of Malaysians eating on the run.
One of the products cultivated in their farm is petai. they taste fresh and have a different taste to those commercial farming products.

https://gwvegigarden.wordpress.com/about-us/

# data[].attributes.body
One of the slow food that I identified in Perak is pucuk paku masak rendang. This dish is a traditional heritage food in Kuala Kangsar.
In the recent years, this dish has lost its charm due to the heavy use of pesticides on the agriculture. Fortunately, in Kuala Kangsar the folks in Kampung Labu Kubong are still preserving the art. They are actively involved in planting pucuk paku.
Pucuk paku masak rendang is cooked with several other dry spices.

# data[].attributes.headline
PAPAR - Projects/ Activities(DEBNIE BINTI HONIE - BN15110027)

# data[].attributes.subject
PAPAR - Projects/ Activities(DEBNIE BINTI HONIE - BN15110027)

# data[].attributes.body
Another example of effort that can be related to Slow Food Movement can be seen through a local Sabahan influencer from Kota Belud named Pison Jaujip. He created a social media account (website, Instagram, Facebook and Youtube) under the name of ‘Ropuhan Di Tanak Wagu’ to share new and improved local tradition recipes with fellow Sabahans since 2016. His intention is to remind and reintroduce local produces to the modern Sabahans as there are so many youngsters that have no clue about their own local traditional cuisine. His motto is "Take as many food inspirations from the western world but don’t let it destroy ours. Don’t let globalization destroy us.". His efforts are closely like Presidia which sustain quality production of endangered food, recover traditional processing methods and protect unique regions and ecosystems. High spirited youths like him are truly needed in all regions to save local traditional foods.

# data[].attributes.attachment_link.authors[].name
Ropuhan Di Tanak Wagu - Kitchen of a Dusun Man

# data[].attributes.attachment_link.title
Ropuhan Di Tanak Wagu Introduction by Borneo Art Collective

# data[].attributes.headline
PAPAR - Events & activities(DEBNIE BINTI HONIE - BN15110027)

# data[].attributes.subject
PAPAR - Events & activities(DEBNIE BINTI HONIE - BN15110027)

# data[].attributes.body
Rather than having traditional foods just for eating and joy in specific celebrations, the best events and activities that can be implemented in my hometown, Kinarut towards Slow Food Movement can be seen on the Koposizon Homestay Food Fest. This was held last year on 4th July 2018 with the theme 'Traditional Food & Culture Enriched the Tourism Indusry' at Balai Raya Kampung Papaga Papar. Previously on 1st August 2015, they had also held the same event entitled Pesta Makanan Traditional. They claimed that the vilagers are aware of these activities and are very supportive. Theres a lot of traditional Kadazandusun foods introduced during these events to incorporate traditional food as part of their tourism product and also ensured that knowledge and interest in traditional food was kept alive for generations to come. The homestay also offer many and various activities for their guests such as paddy planting, sunset walk, village walk, river cruise, fireflies watch and rubber tapping among others. Activities at home are learning traditional cooking, learning the local language and dancing the sumazau. Therefore, Kinarut can make these events as example and can arrange it maybe at Tamu Pekan Kinarut site.

Here are the news on the events:
https://www.sayangsabah.com/pesta-makanan-tradisional/

https://borneonews.net/2018/07/30/food-fest-at-koposizon-homestay/

# data[].attributes.body
Did you ever know that Tawau has their own belacan? Belacan Merah or also known as belacan Tawau is  differs from other belacan in the market. Basically, the belacan was made from the shrimp (udang geragau/udang bubuk) and it has strong odour.

What makes it differs from other is that the belacan has  round in shape and slightly thin. Apart from that, it's also has dry texture and comes with light red colour which is the reason why it is being called as 'belacan merah'.  The belacan was frequently used by the local people in Tawau to make 'sambal' and eaten with other food like 'sanggar pappek'.

However, the belacan merah is hardly found in most of part in Sabah and only can be found in east cost of Sabah. Apart from that, it is also hard for me to find any article regarding the making process or the history of belacan Tawau.

# data[].attributes.body
I was born in Kuching, Sarawak but grew up in Sandakan, Sabah. Although, on holidays such as Hari Raya Aidilfitri and Hari Raya Aidiladha, I always go to my grandparents’ house in Sadong Jaya, Sarawak named, Kampung Semera Ulu. In Sarawak, one of the events that can be included in the Slow Food Movement is Sarawak Heritage Food Festival. This food festival is to promote traditional dishes from the all sorts of Sarawak communities like the Malay, Melanau, Indian, Chinese, Dayak, Iban, and Orang Ulu. A number of vendors are opened to serve 90 dishes from every community and with additional features such as their cultural dance performances.

Growing up as my grandfather is a fisherman, he would always bring home fresh fishes for grandmother to cook at home. One of my favorites are Umai. Umai is a traditional Melanau delicacy made of thin slices of iced fresh fish combined with slices of onions, chili, salt, lime juice or assam paya and shrimps then left marinated. The types of fresh fishes used for this delicacy are ikan tenggiri (most popular), ikan terubok, ikan bawal, and ikan merah sometimes even jellyfish. The umai is often served with warm rice but traditionally, it is served with baked sago pearls. In Sabah, there is also a similar version of this dish which is traditional from the Kadazandusun people called Hinava. It is also made of raw fish, lime, ginger, shallots and chillies. This dish is also usually served with rice. There are still a lot of other Sarawak traditional cuisines that are worth mentioning such as Manok Pansoh, Midin, Tebaloi, Terung Dayak, Dabai and many more.

Overtime, traditional dishes like mentioned previously tends to be overlooked as it is not preferred by younger generations due to its method of preparation. Because the acidity from the lime juice or assam paya are the ones that ‘cooks’ the fishes. Also, it is sometimes hard to find this dish served in restaurants nowadays especially in urban cities as it has been urbanized with the exception of some local food stalls that serves seafoods. Younger generations also preferred foods that are known to them and some are more into fast foods or convenient foods because it gives them more comfort. They don’t have that much knowledge on traditional food as they were not exposed to it especially the ones that grew up in modernized cities. Thus, why these traditional foods are more and more forgotten. So, in my opinion, I think the event is helpful in promoting and exposing traditional foods and cultures to the younger generations in Sarawak and also to the rest of the country as it also attracts domestic tourists along with international ones.

Below are the articles related to the festival:

https://www.borneofoodie.com/2019/10/11/visit-the-iconic-sarawak-heritage-food-festival-2019/

https://dayakdaily.com/sarawak-heritage-food-festival-expands-to-kai-joo-lane-features-more-stalls-and-workshops/

And here is the video example of the event:

https://www.youtube.com/watch?v=fQAu-WJ0MLQ

https://www.youtube.com/watch?v=vJgMeT5iElw&t=194s

# data[].attributes.body
ORGANIC SOURDOUGH BAKERY and SPECIAL SLOW DINNER @ PENANG
Next, I want to introduce another amazing slow food society to you, Yin's Sourdough Bakery at Penang. Su Yin, the owner of the bakery, who is a biochemistry graduate with a passion for baking. Staying true to the slow food philosophy, no chemicals are added to the breads and Su Yin only uses flour and water to liven up the bread. The process is a lot longer, it takes about 30 hours to allow a loaf to rise and 20 hours for buns compared to the use of commercial yeast that requires a four-hour process from kneading the dough to baking it in the oven. Furthermore, Yin's Sourdough Bakery also collaborated with Chulia Court Restaurant to organize the special slow dinner together with the people of Slow Food at Penang. The dinner will be preceded by a brief talk by either a farmer, food producer or other related persons or organizations. It’s all about the appreciation of good, fair and clean food, with a strong emphasis on the local produce of Penang.

# data[].attributes.body
TRADITIONAL FOOD MAKING WORKSHOP @ PENANG
Penang is the place where most associated with street food culture. In Penang, there are many activities and events that could be included in the Slow Food Movement. The activity “Traditional Food Making Workshop” is suitable to be promoted for the Slow Food Movement. Nazlina Spice Station, a place for people to meet, cook and talk about food, especially the richness of Penang cuisines. The Station organises daily tours, which involve marketing at the local wet market, getting to know herbs and spices, preparing food and then enjoy eating their “handiwork”. Nazlina Hussin and her team have conducted “Ondeh-ondeh cooking class” for the parents and kids in 2017. The participants made ondeh-ondeh by using traditional tools such as, mortar and pestle to extract out the pandan juice, they milled out the glutinous rice flour with mill stone, and grate flesh coconut with sit on wooden coconut shredder as well. Before they start the hands on activity, the participants get to harvest food ingredients which would like to use it for the cooking later. The cooking done with their own imagination and creativity as well. Although the whole process of cooking with traditional tools maybe tiring yet it was fun. In my opinion, this kind of Traditional Food Making Workshop is best way to promote slow food movement. Those participant can work together and get the cooking job done from farm to table since they harvest the food ingredients by themselves. Through this kind of workshop, people can learn and get to know more about the knowledge or skills toward slow food movement.

Nazlina making kerabu at New World Park at Penang

https://www.youtube.com/watch?v=oKBVIqoh0Mk

Making roti canai in Nazlina Spice Station

https://www.youtube.com/watch?v=DqZlPPENlco

# data[].attributes.headline
PAPAR - Kinarut Traditional Food(DEBNIE BINTI HONIE - BN15110027)

# data[].attributes.subject
PAPAR - Kinarut Traditional Food(DEBNIE BINTI HONIE - BN15110027)

# data[].attributes.body
My hometown is in Kinarut, Papar. Kinarut’s population consists of the Kadazandusuns who live in the interior, the Bajaus and Bruneians on the coast and the Chinese somewhere in the middle. It took about 10 minutes by car to reach Pekan Kinarut from my village. In my village, the population are mostly Kadazandusuns. As a Kadazandusun, I was raised with traditional Kadazandusun foods for our common daily meals.   However, through the era globalization, these traditional foods are slowly swallowed up by the variety of modern foods. It's obvious that the younger Kadazandusun generations today look down upon the traditional foods. Some don't care and don't even recognize them.

Kadazandusun traditional food that commonly seen in my village includes Hinava, Nonsom, Bosou, Jeruk Tuhau, Jeruk Bambangan, Sup Manuk Lihing, Tapai, Nasi Linipod, Losun, Pinasakan Sada and Nantung (Ambuyat). These foods can only be seen largely during Kaamatan Festivals and wedding ceremonies. Some of these food which can be kept for long like Jeruk Bambangan, Jeruk Tuhau, Nonsom and Bosou are commonly available in Tamu Pekan Kinarut every week on Saturday. The ingredients for other traditional foods also can be found here in Tamu Pekan Kinarut such as buah pangi for Nonsom and Bosou, tepung sago for Nantung, daun tarap as Linopod wrapper, buah bambangan and tuhau for jeruk, ikan basungan for Pinasakan Sada. However, some ingredients available are limited. I think this is the good platform in Kinarut where the Slow Food Movement can be implemented especially to sustain Kadazandusun traditional foods here from vanishing in the future.

Here is an article on Kadazandusun Traditional Food in details:
https://saji.my/makanan-tradisional-kadazan/

This is a short video on Tamu Pekan Kinarut:

# data[].attributes.attachment_link.title
Menarik Di Papar - Tamu Pekan Kinarut (Setiap Sabtu)

# data[].attributes.headline
AMBUYAT (NOOR KHAIRUNNISA BINTI KAMAROZAMAN BN16110247)

# data[].attributes.subject
AMBUYAT (NOOR KHAIRUNNISA BINTI KAMAROZAMAN BN16110247)

# data[].attributes.body
Labuan is a beautiful island that has been declared as Federal Territory on 16th April in 1984. Even though I was not born in Labuan but I was raised there for a decade and it has been my hometown since then. The people here is consist of an ethnic group of Kedayan and Malays of Bruneian. One of the traditional food in Labuan is called ambuyat. Normally ambuyat is served during wedding or special occasion. It is made of sago by mixing with hot water. The making of ambuyat is really time and energy consuming as it need to constantly stir until the mixture becomes sticky.

Ambuyat is served with varieties of side dish and dips. A good compliment of dip will make ambuyat tastes good. Ths is because ambuyat itself is tasteless thus it needs to dip with a super delicious dips in order to make it taste better. One of the best dips I ever tried and normally served in Labuan is 'air asam'. Unlike other food, ambuyat is required to eat by using a special ware which is candas. Candas is a small stick that is made from bamboo. Many people that is not familiar with ambuyat does not know the correct way to consume it. The normal and common way is to twist/roll the candas like you twist your fork on spaghetti. Then once done dip it into a special dips or sauces. Here is the most challenging part. Since ambuyat has glutinous and chewy texture you need to swallow it immediately. Do not chew because it would not work.

Ambuyat is certainly a unique and appealing food. Therefore, ambuyat is the most suitable  product to be promoted for Slow Food Movement. Not only it is a flavorsome and healthy food but it also does not give harm to environment. Furthermore, ambuyat has been slowly forgotten by the youth. This is because they prefer food that is wholesome but fast and convenient.

On last June 2019, Labuan National Unity and Integration Department’s Cross Cultural programme has held an event at Dewan Arena Bukit Kuda. About 1008 people has gathered to make ambuyat dish and succesfully entered Malaysia Book of Record. In my opinion it was a good event where they can conserve the traditional food which is ambuyat and at the same time they are able to expose to youth about the ambuyat. Besides that, the event also will be able to attract more tourist either nationwide or worldwide to get to know to ambuyat. It was indeed a good move.

Below is the link to the related article.
http://www.dailyexpress.com.my/news/136965/1-008-in-labuan-enter-record-book-with-ambuyat-dish/

Below is the link to tutorial on how to make ambuyat and how to eat ambuyat
https://www.youtube.com/watch?v=8kk_V1h9CeI

# data[].attributes.headline
Slow Food Cafe and Food Product ( LOH JIA YI BN16110184)

# data[].attributes.subject
Slow Food Cafe and Food Product ( LOH JIA YI BN16110184)

# data[].attributes.body
My hometown is Batu Pahat, Johor. Batu Pahat is a town, is the 16th largest urban area in Malaysia in term of population.

I want to introduce a café in Batu Pahat, which is JQK F&B. JQK F&B stands for Juniors, Queen and King Food and Beverage. The business concept of the café is from garden to plate. All the fresh products such as vegetable, local grapes and roselles are planted by the owner of the café. All the plant is organic and use no fertilisers. The owner uses the worm castings which are rich in nutrients and a single teaspoon can provide enough organic plant nutrients to feed a 15cm potted plant for more than two months. It’s a slow releasing fertiliser and inexpensive to produce so that the owner can maintain lower prices for the meals. Besides that, the owner is also a fantastic cook. The menu of the day is highly dependent on what’s available in garden. One of the menus is a blue pea infused rice with curry chicken and stir-fried pumpkin. This pretty-as-a-picture dish, served in brown clay crockery akin to those plates you use for potted plants, is a simple affair by most standards but tastes absolutely divine. The rustic charm certainly makes for Instagram-worthy pictures. Blue pea has many health benefits. It can help to strengthen the eyesight. That’s why the owner use a lot of it in his cooking. The owner puts a lot of effort on establishing the café, all the process from gardening until cooking are conducted by himself, so I think all the food products such as foods, desserts, beverages are slow food.

Here is the link which is an article about the JQK F&B, https://www.nst.com.my/lifestyle/sunday-vibes/2017/07/258173/garden-plate

Another food product in my hometown which is famous is Ah See Wantan Mee. Some 60+ years ago, the founder Chong Ah See, the family patriarch set up a roadside stall. There, he cooked and peddled “char siu wantan mee” – handmade egg noodles mixed with a sesame-based sauce, served with slices of charcoal-roasted char siu barbecued pork) and wantan (meat dumplings). Ah See’s family prides themselves in their homemade ingredients. Sure, modern technology made the work faster now, but quality was not compromised. For example, the handmade noodles were ‘cut’ using a knife, a process that took many man hours. They still make the noodles at the back of this shop. The ‘char siu’ is still slow roasted using metal tin ovens and charcoal, right in the back alley like how they did it many years ago. Wantan; its meat and skin are also made in the kitchen at the back of the shop. These meat dumplings are tender and juicy. In conclusion, Ah See Wantan Mee is consider as a slow food because all food products are handmade to ensure their quality and taste.

Here is a link of an article about Ah See Wantan Mee, http://www.suanie.net/2015/06/ah-see-wantan-mee-batu-pahat/

# data[].attributes.headline
MUHAMMAD ALIF ZIKRI BIN MAT SABRI (BN16110240) 

# data[].attributes.subject
MUHAMMAD ALIF ZIKRI BIN MAT SABRI (BN16110240) 

# data[].attributes.body
TEMPOYAK
I was born and raised in the beautiful state of Pahang, specifically the Kuantan district. For me durian has always been an integral part of my life growing up. Being called the 'King Of Fruit 'Durian is a fruit that has a spiky outer shell and within is a soft flesh  comparable to a rich custard with almonds. Durian has always been a fruit of choice by malaysian whether it is during durian season or off durian season, the fruit is loved by all. Preferably durian is at its best quality during durian season due to it being ripe and mature. Durians that are overripe tends to have a bland taste and less creamy texture. Hence, the tempoyak was born as product that was meant to utilize these unsold durians. Tempoyak is food made form durian flesh with the seed separated and mixed with salt and left to ferment for 3 to 5 days. Eating fermented food provides good probiotics and enzymes that aids in digestion. Tempoyak paste is commonly served as a condiment known as 'Sambal Tempoyak'
The popularity of Tempoyak comes from a dish called Gulai Tempoyak Ikan Patin which is a spicy and sour soup with Ikan Patin. The dish is made famous by a small town of Temerloh by a restaurant called Go Bang Maju Patin Tempoyak. The tempoyak paste is of malay culture, and symbolizes the malay ethnicity. Nowadays the art and knowledge of making authentic tempoyak is being kept alive by restaurant owners  and food enthusiast. Younger generations tend to overlook this dish due to its nature of being Kampung food and not trendy and fast paced.
Each year, during the durian season, durian farmers will come together to hold a festival known as the 'Durian Festival' where durian lovers will participate in eating durian to theirs heart content with a variety of choices ranging from the famous ' Musang King' , D24, 'Udang Merah' and D110. A wide variey of durian based products can also be found such as durian crackers, durian ice cream, and tempoyak. This tradition of durian festival allows local and tourist to discover the wonders of durian and food products made from durian fruit specially grown in Malaysia.

# data[].attributes.attachment_link.title
2019 Genting Durian Festival - Your Annual Date with the King  | Queenzy Cheng VLOG

# data[].attributes.headline
Negeri Sembilan Adat Pepatih Festival (JAU JIA YING BN16110190)

# data[].attributes.subject
Negeri Sembilan Adat Pepatih Festival (JAU JIA YING BN16110190)

# data[].attributes.body
My hometown is Negeri Sembilan. The event that could be included in the Slow Food Movement is Adat Pepatih Festival that is held in Negeri Sembilan every year.  This is the event to promote traditional Minangkabau food such as masak lemak chili padi, rendang and also local folk games such as 'gasing' (top spinning) and 'galah panjang' (long bamboo). During the festival, stall owner representing every district in Negeri Sembilan display their culinary skills at cooking local specialty. Minangkabau is originally from West Sumatra and Minangkabau feature is still visible today in traditional architecture and dialect of of Malay spoken in Negeri Sembilan. Traditional Negeri Sembilan food is famous for being fiery hot and spicy which often including coconut milk and chili in cooking.

Younger generation nowadays is mostly  satisfied with their own comfort and familiar religion food and they also prefer in fast and convenient food so they are less likely to pay attention for traditional cuisine and games. So, in my own opinion, i think this event is very helpful in promoting traditional cuisine and games in Negeri Sembilan to younger generation in every races, tourists and visitors from other states.

This the article of Adat Pepatih Festival:
http://www.tourismnegerisembilan.com/Events_and_Festivals/

This is the video of cooking method of masak lemak chili padi:

# data[].attributes.headline
Nurul Afiqah binti Abd Rahman (Melaka Food Festival 2019)

# data[].attributes.subject
Nurul Afiqah binti Abd Rahman (Melaka Food Festival 2019)

# data[].attributes.body
One of the events that can be promoted to the others and tourist is Melaka Food Festival. This event will be held annually to promote Melaka traditional food to tourist.  This event slightly same with Slow Food Festival because of people will cook their product here. By this event, it will help community to sell their product here and the product can be easily found here. then, the food maker will have a big chance to promote their product to other community and tourist or investors. During this event, there are several segments in it such as ‘Melaka Viral Food Festival’, Taste of Melaka’, Melaka Handicraft Food Festival’. ‘Melaka Food Truck Festival’ and ‘Melaka Vendor’. This event will be held in two days start from 9 a.m. until 5 p.m. For the ‘Taste of Melaka’ segment, there are variety of cooking demonstration such as dodol Melaka, kuih bakar, kuih bakar and other Baba Nyonya kue. other than that, for ‘Melaka Viral Food Festival’ will include food and beverage that comes viral nowadays in Melaka. Such as coconut shake Batu Berendam, Cikitang and ‘sotong bakau dagha’.

# data[].attributes.headline
Nurul Afiqah binti Abd Rahman (Peranakan/Nyonya cuisine)

# data[].attributes.subject
Nurul Afiqah binti Abd Rahman (Peranakan/Nyonya cuisine)

# data[].attributes.body
Other food that are can get in Melaka is Peranakan and Nyonya cuisine. This food is the heritage of Chinese migrants that come in Penang, Melaka, Singapore and Indonesia that marry Malays. This Peranakan cuisine is mix of Chinese ingredients and various spices and cooking technique that used by Malay community. Peranakan cuisine can be part of Slow Food Festival. This is because, it is the event that combination of various types of food around the world. So, by joining this event, this cuisine can be well-known and can get into market one day. It also that, the Slow Food related with food that need some time to prepared, so Nyonya cuisine is one of it. Peranakan cuisine usually have aromatic, spicy and herbal taste because it adopts the Malay cuisine as part of the taste guidance. Peranakan cuisine also comes with variety of colourful cakes(kue) and usually it will sticky. Other food is otak-otak. It is made from blend fish, coconut milk, galangal, chili paste and other herbs that will be wrapped into banana leaf. Then later will be grilled on the hot charcoal to give pleasant aroma. Nyonya laksa is a well-flavored and rich with spices and chilies. Nyonya laksa is slightly different with curry laksa because of the broth is prepared with chicken or prawn.

# data[].attributes.headline
Nurul Afiqah binti Abd Rahman (Peranakan/Nyonya cuisine)

# data[].attributes.subject
Nurul Afiqah binti Abd Rahman (Peranakan/Nyonya cuisine)

# data[].attributes.body
Here is the attachment’s link for some of the restaurant that very well-known in Melaka that provide Peranakan/Nyonya cuisine.

# data[].attributes.attachment_link.provider_name
Taxi Singapore to Johor Bahru (JB) Malaysia | SGMYTAXI.com

# data[].attributes.attachment_link.readable_text
Eating Nyonya food is one of the must do activity in Malacca! Malacca is a great location for anyone looking to immerse themselves in a vast variety of centuries-old cultures.

One of the most prominent cultures in Malacca is the Peranakan, also called Baba Nyonya, culture.

Peranakan is a mix of two very different cultures that began in the 15 th century when the Chinese began immigrating to Malaysia and marrying the Muslim Malay women.

Top 13 Best Nyonya Food in Melaka

1. Restoran Nyonya Makko

This restaurant, which is beautifully decorated to look like an authentic Nyonya house inside and out, has been around for quite some time and is loved by both locals and tourists.

Their prices range from RM12 to RM50 per dish, and are the perfect mixture of sweet and spicy. Their most popular dishes are the Ikan Asam and Pongteh. They also serve a delicious cendol as an after meal treat.

Also read: 13 Must-Try Foods In Jonker Street

2. Nancy's Kitchen

Nancy's Kitchen is a little difficult to find if you are a tourist, but any local can easily show you how to get there. It is a pretty popular place so you may end up waiting in line for a while or even sharing a table with strangers.

Their dishes range in price from RM6 to RM35 and tend to be on the spicier side. Their most popular dishes are the sweet and sour fish and the buah keluak ayam, and you can purchase cendol or kueh for dessert.

3. Amy Heritage Nyonya Cuisine

This authentic and traditional Nyonya restaurant is owned and ran by a sweet woman, Amy, who takes pride in her cooking. Her and her team work hard to make every dish perfect, which can lead to a longer than normal wait time.

However, their food is highly recommended by locals and tourists alike. Their dishes range in price from RM12 to RM30.

Also read: 11 Best Cafe In Jonker Street

Their most popular dishes are the Ikan Cili Garam and the Kangkung Kobis Keledek Masak Titik Lemak.

The Ikan Cili Garam is a lightly seasoned fish that is deep fried and then topped with fresh chili paste, while the Kangkung Kobis Keledek Masak Titik Lemak is an original dish that is only found at Amy's.

4. Kocik Kitchen

Kocik Kitchen is Halal and is cozy and has a homey feeling to it. They use old and truly authentic family recipes that have been handed down from one generation to the next.

There is less of wait here as it is more of a local spot than a tourist attraction, which also means their prices are affordable; their dishes are between RM8 and RM30.

Their most popular dishes are their otak-otak, which comes as either hard or soft, and their large selection of kuehs.

5. Seri Nyonya Peranakan Restaurant

This restaurant is inside a 5-star hotel and is an upper-class restaurant that is beautifully decorated. The prices are a little steeper here, ranging from RM15 to RM50.

They are strictly Nyonya and are not mixed with any other styles, so those seeking real Nyonya food should be happy here.

Also read: 5 Best Bak Kut Teh In Malacca

Their most popular dishes are Ayam Pongteh, Ikan Goreng Cili Garam, Ikan Gerang Asam, Ayam Buah Keluak and the dishes are served either a la carte or Nyonyan steamboat style. Their signature drink is Asam Boi and is a must try.

6. Cottage Spices Nyonya Restaurant

This restaurant is influenced somewhat by Northern cooking styles and you will need to plan ahead since the restaurant only has 10 tables.

Their menu is simple yet flavorful, and their prices range from RM10 to RM 25 per dish. One of their most popular dishes is the Asam Pedas Fish.

Another popular dish in Cottage Spices is the Sambal Sotong with Petai, which is chilli-spiced squids with stink-beans, and it is both delicious and spicy.

7. Restoran Indah Sayang

The locals love this restaurant, which has a stained glass entrance outside and is decorated casually and earthy inside.

Also read: 10 Must-Visit Cafes in Melaka for Good Coffee

Their prices start as low as RM7.50 for a dish, which makes them somewhat cheaper than other Nyonya restaurants in the area.

The most popular dish is the Chap Chai, which is preserved vegetables, and the Asam fish.

Don' t forget to taste their chilli paste, which is served with the Asam fish, is spicy yet sweet, and very delicious!

8. Restoran Peranakan

This restaurant is an authentic, traditional Nyonya house with rare, traditional Peranakan décor, allowing you to fully immerse yourself in the culture and the food. It's one of the restaurants in Jonker Street, Malacca.

Their most popular dishes are their calamari fritters and sambal prawns, though they also have set menus which are great for both individuals and large groups.

They are reasonably priced, seeing as you can get a meal for two, including drinks, for around RM47.

9. Restoran Aunty Lee

You may want to make reservations, as this place is generally full of people and those without reservations may have to wait in a very long line, and may not get in at all.

You can even pre-order on their website so that your food is already ready when you arrive. It is owned by Uncle and Aunty Lee, who use generations of family recipes that are authentically Nyonya.

Their most popular dishes are the Ikan Geram Asam and Ikan Chili Gara, which are both fish dishes. Their cendol is also very highly recommended.

10. Kedai Kopi Juat Lye

This is another fairly secluded restaurant that serves exceptionally delicious Nyonya food that is mostly unknown to the outside world. However, it is worth to visit and experience the Nyonya food yourself.

It is a coffee shop and serves aromatic and delicious kopi. Despite being a coffee shop, the most popular dish here is the Penang Style Prawn Mee and Nyonya food.

The Prawn Mee is full of meat, toppings and noodles and can be purchased for only around RM4.50, making this café affordable.

11. Jonker 88

Jonker 88 is located on the extremely popular Jonker Street and is a self-service restaurant, meaning that you order and carry your food to your table yourself.

The prices are very reasonable, ranging between RM4.50 and RM10 for the most popular items. The most popular main dishes are the Baba Laksa, Nynonya Asam Laksa and the Baba salad, which is great for sharing.

The most popular desserts are the Baba Cendol with Gula Melaka and the Baba Durian Cendol.

12. Donald and Lily's

Another crowded and popular restaurant, Donald and Lily's is a cute and charming little shop serving authentic Nyonya food in Malacca.

The locals love many different dishes there, as they serve a variety of Nyonya food, but their most popular dishes are the Ayam Pongteh, Mee Siam and Tauhu Goreng. Their shop is small but definitely worth the visit, and their prices are reasonable.

13. Restoran Ole Sayang

This is a widely popular and easy to find restaurant in Malacca. It is cozy and decorated in an old Nyonya style, adding to the authenticity and culture.

Their prices range from RM8 to RM 45 and the locals love their food. They are also Halal friendly, which is a plus. Their Asam Fish and Beef Rendang are very popular with customers.

How To Get To Best Nyonya Restaurants In Malacca

1. Private Car From Singapore To Malacca

If you want to travel stress-free and in luxury, you should consider using the private car service provided by SGMYTAXI. You will not need to get out of the car to get pass immigration and your experienced driver can help you find even the less-known restaurants and shops you want to visit.

This will help you have an authentic trip that is really immersive in the unique culture of Malacca. You can book the private car online and relax throughout your journey.

2. Driving From Singapore To Malacca

Driving in your own car can be nice since it allows you to be in control of your time and allows you to visit wherever you would like. You can rent a car for between RM150 and RM400.

Keep in mind that, when driving a car, you will be responsible for parking, fuel (which costs about RM25 per trip) and toll fees (which are around RM35).

3. Local Taxi

Local taxis can be quite expensive, as the trip is quite a long distance. This option costs around RM200 for a one-way trip and there are usually a lot of options for taxis within the cities. You can negotiate with drivers to try and get a chartered rate, though not all drivers offer this service.

# data[].attributes.attachment_link.title
13 Local Nyonya Food In Malacca (No.11 Is The Most Popular)

# data[].attributes.attachment_link.description
Eating Nyonya food is one of the must do activity in Malacca! Malacca is a great location for anyone looking to immerse themselves in a vast variety of centuries-old cultures. One of the most prominent cultures in Malacca is the Peranakan, also called Baba Nyonya, culture.

# data[].attributes.headline
Nurul Afiqah binti Abd Rahman (Cencaluk)

# data[].attributes.subject
Nurul Afiqah binti Abd Rahman (Cencaluk)

# data[].attributes.body
Here is the link on step by step to prepare Cencaluk to be eaten with rice.

# data[].attributes.headline
Nurul Afiqah binti Abd Rahman (Cencaluk)

# data[].attributes.subject
Nurul Afiqah binti Abd Rahman (Cencaluk)

# data[].attributes.body
Melaka is the best hometown ever and was listed by UNESCO as a World Heritage Site in July 2008!!! Everything can be found here but the most interesting food that you can get in Melaka is Cencaluk. Other person or places will also call Cencaluk as Cincaluk. Cencaluk can be categories as food that will be gone if no other person makes it and no other person eat it. So, it can be listed in Ark of Taste. This is because not all people able to produce the best Cencaluk. Even the method to produce this kind of food is easy, that are only use tiny shrimp also called as Udang Geragau, cold cooked rice and salt. When the shrimp already clean, it will then mix with cold cooked rice and salt and will undergo fermentation process for about 3 to 4 days until it become sour. But, not all people able to produce it. Cencaluk also can be found in Bangka, Indonesia but the taste is slightly different with Cencaluk in Melaka and the name also different, that is Mencalok. It also, food that similar with Cencaluk also can be found in Pontianak, Indonesia but the main ingredient is tiny fish. So, it still different with Cencaluk in Melaka. Cencaluk can easily found at Pantai Klebang, Limbongan and Tanjung Kling, Melaka. Usually, Cencaluk will be eat with cooked rice and asam pedas. Cencaluk will first serve together with slices of chillies, shallot and squezze of calamansi juice. This food also had been stated in ‘The Circumstances of Malay Life-1990 by English writer, Sir R. O. Winstedt. He listed that Cencaluk had become traditional food for Malay community. Even Cencaluk is like traditional food, it rich with probiotics. This is because, it already appeared in Health Journal 2013.

# data[].attributes.headline
'Eat Slow & Organic" fund-raising dinner organised  by  Centre of Environment, Technology and Development Malaysia (CETDEM)- NORFATIHAH MUSLIM (BN16110244)

# data[].attributes.subject
'Eat Slow & Organic" fund-raising dinner organised  by  Centre of Environment, Technology and Development Malaysia (CETDEM)- NORFATIHAH MUSLIM (BN16110244)

# data[].attributes.body
https://www.youtube.com/watch?v=K5YrrMZhucQ
Here are more visual about Titi Eco farm resort. All of the item that i had been said, the main point was to keep on track about slow food movement. With supermarkets stocking fruits and vegetables all year round it’s hard to know what is actually in season.  But it’s good to be aware of what is actually in season as this produce is always the freshest and therefore the most nutritious foods.

LOCAL

Buying local should mean that produce hasn’t had far to travel and shouldn’t have been stored for long periods of time which can result in a loss of nutrients.  If produce has to travel, it may need to be treated with a variety of chemicals to extend its shelf life and to make it fresher and more appealing.  If you are eating local, chances are you are eating seasonal produce.

ORGANIC

I could do a full post on why it’s important to eat organic as much as possible but I’ll keep it brief here.  Basically, I try to consume mostly organic produce because I know it’s more nourishing for my body and organic farming is more environmentally sustainable.  I also know that organic produce contains far less chemicals and pesticides than conventionally farmed produce.

While there has been some debate recently about the nutritional difference  between conventional and organic produce I still think avoiding chemical exposures as much as possible can only be a good thing.

WHOLE

Whole foods are foods that are unprocessed and unrefined, or processed and refined as little as possible, before being consumed. So you are talking about vegetables, fruits, animal products and whole unprocessed grains (if you can tolerate them).  The benefits of eating whole foods are that they provide more complex micronutrients and therefore greater nutrition.  Eating a whole foods diet means that you don’t eat (or limit) the processed packaged foods that have more than one ingredient!
In conclusion, i hope that this events and activities will keep on going in the future and this is why i think that this events should be promoted in the future. Thats all from me, Thank you.

# data[].attributes.headline
'Eat Slow & Organic" fund-raising dinner organised  by  Centre of Environment, Technology and Development Malaysia (CETDEM)- NORFATIHAH MUSLIM (BN16110244)

# data[].attributes.subject
'Eat Slow & Organic" fund-raising dinner organised  by  Centre of Environment, Technology and Development Malaysia (CETDEM)- NORFATIHAH MUSLIM (BN16110244)

# data[].attributes.body
As i mention before, there are several company that also linked and had agreement with CETDEM that support more on the slow food movement.  So lets talk about one of the company which is Titi Eco Farm. At Titi Eco Farm, they embrace the organic movement and sustainable agricultural movement that has grown in popularity worldwide. 40-acre integrated organic farm rests about 1,000 feet above sea level in Jelebu, Negeri Sembilan. Surrounded by lush hills away from the city, the natural environment makes it ideal for slow- pace organic lifestyle. They welcome you to hop on to a healthy getaway, escape from hustle bustle city life style and join “Farmcation”, indulge in fresh air, clean underground water, cozy shelters, safe food, farm eating experiences and farm activities. Come appreciate natural food source, get close to nature and live the organic way. At the resort, they bring close to you to eat clean and healthy. Urbanization due to rapid growth in the world economy influences on agriculture, especially on Organic farming, where we need a less pollution environment to produce high quality food. Organic farming is not just about clean and safe food supplies, it is also about the relationship with the environment, sustainable practices, managing waste and resources. Welcome you to experience the farm, get close to the food source, learn more about Organic farming and lifestyle. From the resort, they will give you  to KNOW YOUR CLEAN FOOD SOURCE.

HARVEST YOUR FOOD; TOUCH THE SOIL.

MAKE YOUR OWN; TASTE YOUR EFFORT.

SLOW IT DOWN; EXPERIENCE ORGANIC LIFESTYLE.

KNOW YOUR BEHAVIOR AND THE ENVIRONMENT.

# data[].attributes.headline
'Eat Slow & Organic" fund-raising dinner organised  by  Centre of Environment, Technology and Development Malaysia (CETDEM)- NORFATIHAH MUSLIM (BN16110244)

# data[].attributes.subject
'Eat Slow & Organic" fund-raising dinner organised  by  Centre of Environment, Technology and Development Malaysia (CETDEM)- NORFATIHAH MUSLIM (BN16110244)

# data[].attributes.body
So, let me show some program and activies that organised by CETDEM that you will be attracted to know more and more. From the picture below, CETDEM usually organised events like dinner or lunch and ask some farmers or company that involved in organic and agriculture to attend the events and share some experience and knowledge on keep the slow food movement activities. They also discuss and planning on the some events and activities in the future. CETDEM also got some linked with company and farmers that want to have same platform in the slow food movement. Most of the activities happened in the village which had more organic things that can be handle. Furthermore, CETDEM also organised Composting Workshop by Madam Tan in this year on 20th Aril that held at Taman Aman, Selangor. From the workshop, she taught people

# data[].attributes.body
Sungai Lembing hidden gem,

My hometown, Kuantan, the capital city of Pahang state. Recently people are getting hype of true local taste which can found in Sungai Lembing, a town in Kuantan. The town now is mostly elder citizen who are retiring there and tourist visiting. They are famous for the Shan Sui Tofu which means mountain water tofu. Where they made tofu from the stream of the hill of Sungai Lembing. The soft water characteristic made the tofu taste silky and soft and best paired with bowl of noodle soup.

Late in night, the hawkers will carry waters from the hill and start preparing the tofu. By grinding soy bean, boiling, skimming, curdling, removing whey, moulding and portioning it. By the time its done, the noodle shop already demand for it to make stuffing or braising the tofu to sell. Some of them will deliver it to Kuantan as there are more customer demand for it.

Besides that, they also create their famous Sungai Lembing noodle which can only find at there. The noodle is thin and flat which is made of bamboo pressing with man power. The result is springy and chewy noodle that pair well with bowl of soup, curry or dry style. The noodle often paired with Hakka style stuffed vegetables such as eggplant, okra, bittergourd. Often with minced pork or fish and seafood. The noodle factory will also deliver to few vendors in Kuantan and the locals love it.

Back to the mountain water where the Sg. Lembing locals uses it in many other foods. For example, tea shop, Bakuteh, herbal tea egg, and many other business. Although for me it taste just slightly better than normal but the ambience truly amazed me. Hence, there are a lot of tourist who want to find this hidden gem that locate 45minute from Kuantan.

In the conclusion, it might not be the big business or big impact for local economy but I can say that one dish can made me have a visit there before sunrise just to get a bowl of noodle soup with stuffed tofu.

# data[].attributes.body
"The slow food movement attempts to promote nutritious traditional and organic food that is free from preservative and contaminants." explained my Gurmit Singh, chairman of CETDEM. Slow food is clean, quality, and nutritious food.
https://www.thestar.com.my/lifestyle/archive/2007/04/24/slow-food-arrives

In my hometown Bera, is a district in Pahang. Name of bera is from Malaysia's largest freshwater lake, Lake Bera.
Most of the restaurant in Bera are using the local ingredient such as silver catfish (ikan patin). Most of fresh vegetables in market come from Cameron Highlands. Some of resident will grow a vegetable garden beside their house and sell them in market. These vegetables are free of pesticide and nutritious.

Zhu Xing Restauran in pekan Kemayan which use the local ingredient and serve the traditional hakka noodles called "zhusheng noodles" or "bamboo pole" noodles. Unlike traditional noodles, duck eggs are used instead of water to make the dough for Zhusheng Noodles. After kneading the dough, a bamboo pole is used to compress it, which is considered the most important part of the process. After that, the dough compressed into flat and thin slice, and then cut into fine noodles. They made the noodles everyday to ensure the food provide to customers are fresh and good quality.

https://www.google.com/maps/place/%E5%8A%A9%E5%85%B4%E9%9D%A2%E6%A1%A3/@3.1353047,102.364438,17z/data=!3m1!4b1!4m5!3m4!1s0x31ce8c37a126308b:0x41ac086b34f223b0!8m2!3d3.1353047!4d102.3666267

# data[].attributes.headline
'Eat Slow & Organic" fund-raising dinner organised  by  Centre of Environment, Technology and Development Malaysia (CETDEM)- NORFATIHAH MUSLIM (BN16110244)

# data[].attributes.subject
'Eat Slow & Organic" fund-raising dinner organised  by  Centre of Environment, Technology and Development Malaysia (CETDEM)- NORFATIHAH MUSLIM (BN16110244)

# data[].attributes.body
Mention about “fast food” and we usually think of “food on the go” such as burgers, fries and fried chicken, which we can eat in a jiffy. Mention “Slow Food” and you are likely to get a blank look, followed by remarks, “Huh, what’s that?” . So in the events there are mention and explained more about slow food movement. From that, people whose attending the dinner would increase their knowledge and at the same time to promote the slow food movement. Gurmit Singh, chairman of Centre for Environment, Technology & Development Malaysia (CETDEM) explained: “The slow food movement attempts to promote nutritious traditional and organic food that is free from preservatives and contaminants. Hence, slow food is also nutritious and safe food.” He said the slow food movement conceptualised by the Italians, has become a global reaction to the fast food craze, but it has not caught on in Malaysia. So this is why i think that this events should be keep on promoting in the future and be the usual events.

# data[].attributes.headline
'Eat Slow & Organic" fund-raising dinner organised  by  Centre of Environment, Technology and Development Malaysia (CETDEM)- NORFATIHAH MUSLIM (BN16110244)

# data[].attributes.subject
'Eat Slow & Organic" fund-raising dinner organised  by  Centre of Environment, Technology and Development Malaysia (CETDEM)- NORFATIHAH MUSLIM (BN16110244)

# data[].attributes.body
Hi and Good day Everyone. I would like to share with you guys events that related to slow food movement that we have learned in the class. My hometown  area is in Selangor. The events that i would like to promote and should be continous happened. This events  were participated by the Federal Hotel Kuala Lumpur, Health Paradise SDN BHD, Eco Green SDN BHD, Titi Eco Farm Resort SDN BHD, Loh's Organic Vegetable Garden and Ho Organic Farm.  This events objective to promote the concept and raise funds for the CETDEM Organic Farming Community Centre (OFCC).  In January, CETDEM set up its first organic farming community centre in a housing estate in Section 19, Petaling Jaya. Vegetables grown there are pak choy, kai choy, cucumbers, long beans and groundnuts.  The project promotes organic gardening and sustainable living among urban families as well as encourages energy and water efficiency. The centre will have a Slow Food Kitchen by the end of the year. Its aim is to promote healthy food preparation without the use of monosodium glutamate and food additives, and a minimal use of salt, sugar, oil and limited frying. The food will be prepared from vegetables, fruits and herbs freshly picked from the centre’s garden.  From this events, they want to teach people how to recycle garden and domestic waste and also as parent-teacher associations to encourage their school-going children to eat organic food. So i would like to promote this events in the future. For more information, we can access through https://www.cetdem.org.my