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NUR AISYAH ZAYANI BINTI HAMID (AI210063)

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FATIN NURSYAZWINA BINTI ZAINI (AI210095)

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NABIHAH AFIQAH BINTI BAHRIN (AI210174)

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The cost of the food we tried

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The restaurant

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Food has long been one of the most important markers of regional and ethnic identity, along with religion, language, folklore, and other distinguishing cultural elements. So we as Malaysians need to know all the food heritage from all states.

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The roadside stalls

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Pros : We can introduce the younger generation to appreciate the unique taste of their heritages

Cons : Loss of interest, lack early exposure to traditional foods, and a mindset that commends foreign cuisine

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The cost of food is not too expensive

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We may enhance the current food business items by growing this traditional food industry. This is supposedly the case since a product's variety may attract the interest of clients from various cultural backgrounds.

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1.Discuss and choose topic (All) -25/10/2022
2.Make a padlet (Nabihah,Aisyah,Syazwina) -25/10/2022
3.Divide task by part (All) -25/10/2022
4.Finish the padlet (All) -30/10/2022
5.Present the padlet (got rejected) (Nabihah,Aisyah,Syazwina) -31/10/2022
6.Discuss and choose new topic (All) -1/11/2022
7.Alter the padlet (Nabihah,Aisyah,Syazwina) -1/11/2022

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MARYAM BINTI T QIAMUDDIN
(AI210075)

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LEADER
- Maryam Binti T Qiamuddin

STORY MAKER
-Lau Qian Wen
-Kew Soon Ning

TREASURER
- Sufiah Zaharah Binti Mohd Hafiz

PLANNER
-Fatin Nursyazwina Binti Zaini

VID GRAPHER/EDITOR
- Chai Wen Han
- Eliison Lim Jian Hung
- Tam Jia Cherng

POWER POINT
-Nur Aisyah Zayani Binti Hamid
-Nabihah Afiqah Binti Bahrin

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TAM JIA CHERNG (AI210379)

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KEW SOON NING (AI210311)

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Pros: We can tell that underappreciated heritage foods are original and distinctive. It is an important quality attribute for determining the worth of cultural heritage.

Cons: Traditional food ingredients are not always suitable for everyone and can make some people ill. As a result, people will be hesitant to try the food.

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Pros: Get to know heritage food from Sarawak

Cons: Some cultures may not want to try the foods of other cultures

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The price of food is affordable for students

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cafeteria that provides that kind of dishes

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SUFIAH ZAHARAH BINTI MOHD HAFIZ (AI210289)

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CHAI WEN HAN (AI210349)

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Food is reasonably priced.

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ELLISON LIM JIAN HUNG
(AI210392)

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Comparing price from different stalls or restaurants

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Increase businesses linked to culture, and tourism, traditional food could be a opportunity for those wanting to move forward, gain greater visibility, and attract more customers from all around the world.

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Pros: We can open up an opportunities for the development of traditional foods and the promotion of destinations where local cuisine can be exploited through marketing and public relations.

Cons: Some foreign tourists may be uninterested in our traditional foods since they have different taste senses than us.

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To guarantee that traditional culinary knowledge is passed down to future generations, families, particularly parents, must play an active role. Parents must also be educated on the significance of practising and preserving traditional food. These practices should be preserved so that future generations can be proud of their heritage and feel a sense of duty to preserve it.

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skilled chef in traditional cuisines

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The traditional cuisines listed are affordable which makes it popular with locals

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Pros : Enlighten tourists and locals on the different cuisines available in Sarawak.
Encourage the tourists and local people on supporting the local food businesses in Sarawak.

Con : Many people might have differences in food preferences and therefore not courageous to try new style of food.

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Restaurant or stall owners

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Pros: - Traditional foods high in healthy fats, carbohydrates and fiber are usually a balanced diet compared to modern food
- Traditional food is full of flavor, texture and aroma. People all over the world can recognize the spices and the origin of Sarawak's traditional food

Cons: - Not every people can eat and accept the traditional foods especially the tourists because mostly traditional foods contain too many spices
- Some dishes takes too much time too prepare

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Cost of traditional food ingredients in the market

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Bridging the racial gap by recognizing and learning traditional food recipes. As Malaysians, we can learn the origin of traditional food and learn to cook traditional food

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The owner or the staff of the restaurant or food stall.

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Depending on the price of the foods we tries. We also taking consideration on the transport fee (e.g. fuel for personal car or grab). The video making part should be free since we most probably using smartphone for filming and free editing software.

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Traditional cuisine are more cheaper than the other food

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To ensure that all types of the heritage food which is also operated as an expression of cultural identity, didn’t vanished and future generations can enjoy the traditional food.

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The people who had knowledge about the traditional food and how to make it

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Pros: The traditional cuisine made from fresh ingredients that contains a lot of nutrients and benefits for our health and also minimal addition of chemicals.

Cons: The traditional food doesn’t last longer and had to eat it as soon as possible

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Generation to generation, traditional food is passed down. The expression of cultural identity is another function of it. Everywhere they go, immigrants take the cuisine from their home nations with them, and preparing local dishes is one way they can keep their culture alive.

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LAU QIAN WEN (AI210353)

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Pros: Understanding and appreciating traditional foods, inculcate the value of patriotism among youngsters, respecting food from other cultures.

Cons: Traditional foods are not very popular. Younger generations’ taste buds nowadays cater more towards modern and western cuisines.

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Pro:
The advantage of traditional food is that most of the foods are relatively healthy in chemical terms. Basically, the raw materials used are all obtained from nature, and there are no synthetic substances. Even if it is used in a small amount, the chemical reagent composition is relatively safe, reliable and environmentally friendly.

Con:
Traditional food is gradually lost, and it is getting harder to find in the market. Nowadays, food is more exquisite. In contrast, traditional food is relatively primitive, so it died out. On the other hand, the practice of some traditional foods is complicated, so fewer people pass it on.

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Malaysia is a country with diverse cultures, therefore we have a variety of traditional cuisine with different backgrounds such as Chinese, Indian and Malay cuisine. Traditional foods are essential as they are usually used as means of retaining their cultural identity. Therefore, it is important for us to appreciate and preserve our local traditional foods. Other than that, respecting each traditional foods also act as a bridge between different cultures and create a harmonious society. We also need to promote traditional foods in order to gain the younger generation's interest in our local cuisine, thus preserving our cultural identity for many generations to come.

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Mass media. Various media such as television, newspapers and radio stations should expose more information about traditional cuisine and promote it so that the public can have a better understanding of it.

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The cost of traditional food and transportation is affordable, if we share the expenses with the team members.

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Traditional food has a long history and rich cultural connotations. With the rapid development of food industry, the pace of industrialization and modernization of traditional food is also accelerating. However, due to the lack of understanding of the significance of traditional food, insufficient investment in scientific research, backward manufacturing equipment and other problems, the traditional industrialization process has been seriously affected, which limits the development of traditional food in our country to a certain extent. So, it is time for us to get to know the traditional cuisine. It is not too late to start now.

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In Sarawak, the Melanau tribe's traditional dish known as umai is extremely popular with the fisherman. Umai is a cuisine mostly made of raw fish slices combined with onions, chillies, salt, and lime juice. These days, the majority of Sarawak hotels serve it as a popular and commercial dish.

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Fresh meaty/boneless fish

Onion

Red chilli

Shallot (pounded)

Asam Paya/Lime Juice

Ginger

Salt

Sugar

Additional Ingredient:

Ground nut

Bunga Kantan

Optional:

MSG