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Hi and assalamualaikum everyone! My name is Nur Hanani Kamarudin (2022736687), from the class LG2431B. Today, I will bring you guys to a journey of exploring cuisines of five ethnics groups in Malaysia! Make sure you your stomach is full as this journey can make you hungry and drool! Enjoy!

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The Javanese culture has always been known for its mouth-watering delicacies that is so popular among the Asian countries.

Its complexity what makes the whole Javanese food seems interesting and unique. In Javanese culture, we can see the usage of the world most wondrous spices such as nutmeg and clove have been used religiously in the dishes that helps to bring a hot and spicy flavor, however, sweet ingredients like sweet soy sauce or palm sugar (also known as gula jawa) are also some of the common ingredients used by the Javanese people in their dishes.

Ironic, isn’t it?  The sweetness of these ingredients’ compliments very well with the hot and spicy flavor that could lead to a well-flavored food of the Javanese culture.

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1. Nasi Gudeg
2. Ayam Penyet
3. Soto

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As one of the cultures that was established in Asian countries, the Javanese people could not miss the existence of rice in their dishes.

Also heavily influenced by the goddess of rice, Shri Dewi is honored by the Javanese by ensuring that rice is needed to be placed on their plates.

Nasi Gudeg is one of the good examples of Javanese food that contains rice. Gudeg in the Indonesians' language means jackfruit.

It is one of the most popular dishes in the Javanese culture from Yogyakarta, Indonesia. What makes it unique and loved by many is the taste of the unripe jackfruit that is cooked together with coconut milk. It is always paired together with other Indonesian side-dishes such as;

buffalo skin crackers (krecek)

a spiced egg that is cooked in coconut milk (opor telur pindang)

fried chicken (ayam goreng)

steamed-hot rice (nasi puteh)

There are two types of Nasi Gudeg;

The wet Nasi Gudeg (traditional)

The dry Nasi Gudeg (modern)

However, the one that is popularized here by the Javanese culture in the Malaysian community is the dry version. The dry version of Nasi Gudeg uses the same ingredients as the wet nasi gudeg, but it requires less coconut milk, and cooked longer so the sauce will become thicker.

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The video attached below is the tutorial on how to create your own Nasi Gudeg, if you are craving for it after reading this post!

https://www.youtube.com/watch?v=3wWCRK73iZM

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Another popular dish that came from the Javanese culture is known as Ayam Penyet. Ayam Penyet is an Indonesian dish that is also loved by many Malaysians, especially to those who loves spicy food. This is because this delicious dish consists hot-steamed rice, a deep-fried chicken that is coated with different seasonings such as ginger, turmeric, nutmeg, and pepper, and it is served together with a red-hot chilli paste, that is known as sambal, which the the main attraction of Ayam Penyet.

It is also accompanied by fresh vegetables and tofu, that makes it become the usual pick by many people here in Malaysia for lunch or dinner because this dish is completed with all the nutrients.

The name of this dish is ‘Ayam Penyet’ because the word 'penyet' means pressed or pushed, referring to the preparation method where the chicken of this dish will be pressed by a pestle first before the frying process. This is because they believe that pressing the chicken meat helps to make it more tender and softer.

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The video attached below is the recipe on how to cook Ayam Penyet, as mentioned in the title of the video, just like the ones you eat in the restaurant!

https://youtu.be/C4TJtD55bjY

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Inilah Resep Ayam Penyet Layaknya Hidangan Restaurant

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Other than rice, one of the foods influenced by the Javanese culture is soup, or in the Javanese language, it was called as Soto.

Even though this dish is highly influenced by the Chinese community, since it is originated in China, but some significant changes had been made that lead to different variety of soto in the Javanese culture. To our luck, as a part of Malaysians, we can also find different types of soto(s) here after it were popularized by the Malaysian Javanese community.

Some of the most popular types of Soto in Malaysia are;

Soto Ayam (Chicken Soto)

Soto Tulang (Oxtail Soto)

Soto can be categorized as a complete dish as it is packed with different kind of nutrients. It consists of rice vermicelli noodles, chicken, hard-boiled eggs and different kind of vegetables like crispy fried shallots and fresh chilli that is consumed together with the chicken broth.  Just like Ayam Penyet, Soto is usually consumed for lunch or dinner here in Malaysia.

Other than that, in Malaysia, we can see that Soto is loved by many people here as Soto is also usually eaten during celebrations like Hari Raya Aidilfitri or Hari Raya AidilAdha. However, during celebrations, Soto is usually served with Nasi Impit instead of rice vermicelli noodles. Nasi Impit is a traditional Malaysian food that is a-must-food during Hari Raya, and since it matched well with the taste of Soto, it becomes one of the popular dishes during the first day of Hari Raya by the Malay community in Malaysia.

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You do not have to wait until Hari Raya to eat one bowl of delicious soto, because you can make your own by following the recipe from the video attached below!

https://www.youtube.com/watch?v=CdhXlFuh2hw

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Indonesian 'Soto Ayam' Chicken Noodle Soup - Marion's Kitchen

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The Nyonya culture is one of the most known ethnics in Malaysia. In line with the migration of the Peranakans decades ago, the Nyonya cultures had settled in and become one of the most populated ethnic in Malaysia. Penang and Malacca were known as the area where most Peranakans were settled in, even until now.

Surprisingly, both Peranakans in Penang and Malacca practiced their own distinctive lifestyles even though they share the same culture. This distinctiveness later led to different way of living and also their cuisines.

Both Peranakans culture share similar yet distinct daily cuisines, even though the category is within the Nyonya cuisine.

Cuisine by the Malacca Peranakans are highly influenced by the Portuguese and Indonesian, meanwhile the one in Penang is highly influenced by the Thai community (Youri, 2019).

The differences are prominently shown in the way of preparations, utensils and ingredients, that could lead to different tastes of both cultures.

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1. Laksa (Penang & Malacca version)
2. Otak-Otak (Penang & Malacca version)
3. Kuih Kosui / Ko Sui Swee

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One of the most famous Nyonya dish in Malaysia is Laksa, and as expected, they are two versions of laksa that could be find due to the different Peranakans in Malaysia. The first one is called as Laksa Penang or Assam Laksa, as it is originated from the Peranakan in Penang. Meanwhile the other one is called as Laksa Nyonya, that is originated from Peranakan in Malacca.

Laksa is a type of noodle soup that served together with additional ingredients, mainly seafood. The broth of the soup came from the paste of the seafood used, and usually mixed with different seasonings and spices that help to bring tangy and savory flavor. It is also garnished with hard-boiled egg, raw vegetables like bean sprouts and chilies, along with a pinch calamansi juice for a hint of sour.

i. The differences between Assam Laksa (Penang Laksa) and Laksa Nyonya (Malacca Laksa)

The most prominent difference in both Laksa(s) is the paste used to make its broth. The broth for Laksa Penang used Mackerel paste as its main ingredients. The paste will be mixed with pineapple and tamarind that could give a sour kick to this dish.

Meanwhile for the Laksa Nyonya in Malacca, the broth will be cooked by using an ingredient called belacan (shrimp paste). The paste will be mixed in rich coconut milk, that makes the broth thicker and creamier compared to the ones that you can find in Penang.

However, both Laksa(s) are loved by the Malaysians depending on the individuals’ preferences. Both of it have its own uniqueness that could not be tasted in other dishes.

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You do not have to go to both Penang or Malacca if you would like to see its distinctness. You can easily click to the attached video below to try it at your home!

https://youtu.be/A4y56Mhbo4A

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Asam Laksa | Malaysian Sour and Spicy Fish Soup Noodles | Penang Asam Laksa [Nyonya Cooking]

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Otak-otak is a classic Nyonya food that is usually treated a side-dish. It is a form of grilled fish cake that is flavored with various aromatic herbs and spices. It is a perfect match for any kind of wholesome meal for your dinner and lunch or even can be your late midnight snack.

i. The differences between Penang Otak-Otak and Malacca Otak-Otak

Otak-otak in both Peranakans culture are different, as expected, especially in the way it is cooked. Otak-otak in Penang is cooked in a steamer, and this helps to create a soft and tender texture to it. On the other hand, Otak-otak that you could find in Melaka will be grilled over charcoal fire to give a smoky flavor to it. Thus, Otak-otak in Malacca have more firm texture compared to the Penang’s Otak-otak.

Both Otak-otak are traditionally served in the same way whereas Penang’s Otak-otak is usually served in a shape of bowl of a wild betel leaf meanwhile the Malacca’s otak-otak will be wrapped in the wild betel leaf but will be secured with toothpicks. Since the Malacca’s otak-otak will be grilled, the otak-otak needs to be protected so it will not be easily burned by the high temperature of charcoal fire.

ii. The similarities between Penang Otak-Otak and Malacca Otak-Otak

However, there are also a few similarities in both versions of this dish. The first one is its main ingredient, which is the fish used as its main ingredient. Spanish mackerel is commonly used to make otak-otak as its firm texture help to make sure the shape of otak-otak stays in place.

Furthermore, both otak-otak also will be wrapped in wild betel leaves or locally known as daun kaduk. Daun kaduk is such an essential to make otak-otak because it gives an aromatic smell of an authentic otak-otak.

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You can watch this tutorial on how to make both versions of Otak-Otak for your midnight snack tonight!

https://youtu.be/0Q68OODy4TI

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Kuih Kosui or also known as Kuih Nyonya is one kind of sweet delicacy that came from the Nyonya culture. It is known for its bouncy and chewy texture, along with a hint of sweet flavor of brown sugar, or locally known as Gula Melaka.

It is versatile because it can come in different shapes and colours but it is traditionally served in small Chinese tea cups as a light tea time snack.

Unlike the first two Nyonya dishes mentioned earlier, Kuih Kosui for both Peranakans people in Penang and Melaka shares the same recipe and preparation.

Using the combination of pandan and brown sugar as its main ingredients, kuih kosui usually comes in two colours, which are green and brown because it is derived from the ingredients mentioned earlier. Other than that, kuih kosui also is usually garnished with grated coconut on top of it.

What makes kuih kosui unique that other steamed cake is its texture that is bouncy and chewy. This is because of the usage of Kansui water that is originated from the Chinese culture. Without this secret ingredient, kuih kosui could not be done perfectly. It is an alkaline solution that helps to regulate acidity, which makes the dough springy and bouncy.

In Malaysia, kuih kosui is very famous as it can be seen everywhere. It can be served as a dessert at high-end restaurant or can be bought at a local night market for your own midnight snack. This showed that this sweet delicacy of Nyonya cuisine is accepted positively by many Malaysians due to its own uniqueness of textures and flavors.

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If reading this post making you crave for something sweet, click the video attached below to make your own delightful Kuih Kosui to fulfil your cravings!

https://youtu.be/6siu7Ql79WQ

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Being the largest group in Sabah as it makes up 33% of the state’s population, the community of Kadazan Dusun owns rich natural resources in Sabah, and also rich with different kind of mouth-watering cuisines.

Located on the northern portion of Borneo, in the region of East Malaysia, the community of Kadazan Dusun is surrounded by the ocean, which lead to having seafood as their main source of protein. However, their traditional food not only consists of seafood, because it is more than that that the many people would not be aware of.

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1. Hinava
2. Nonsom
3. Linopot

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Whenever people talk about the Kadazan Dusun culture, they will never leave a cuisine named Hinava behind. Hinava is one of the most popular Kadazan Dusun food in Malaysia. Many people addressed Hinava as the Sabahan version of sashimi because they share a few similarities.

It is such a versatile dish that contains a packs of variety of flavors as it can be eaten either as an appetiser or even as a main dish accompanied by a hot-steamed rice on a side.

Hinava is made from sliced seafood, but it was usually made from sliced mackerel. However, other seafood like squid or prawn are acceptable to be used as a substitute to make this dish. The sliced mackerel will be mixed with different seasonings such as chili pepper, ginger and onions.

One thing that make Hinava unique is it does not require any cooking process as the main concept of Hinava is ‘raw food’. This can be quite challenging to prepare as the ingredients need to be fresh to make a good Hinava.

Moreover, the sliced protein will be marinated with lime juice so it will be safe to eat as the citric acid will kill the bacteria in the fish. Other than that, the lime juice will be absorbed in the fish and this will give a hint of sour flavor to it.  Some Malaysians might be skeptical as this is something that is distinct in our culture. However, Hinava is safe to consume if it was prepared correctly.

Other than that, as being one of the most popular traditional dishes in the Kadazan Dusun culture, Hinava also commonly served during festive celebrations like Keaamatan Festival.

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If you are not from Sabah, you can try to make your own Hinava by following the recipe in this video! Do not hesitate to be out of your comfort zone a bit to try this appetizing of Hinava!

https://youtu.be/fCqEKBNOi0M

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Nonsom, also known as Bosou is a popular dish among the Kadazan Dusun people of Sabah. It is a type of pickled food where the process of making it requires almost one to two weeks.

In the Kadazan Dusun culture, Nonsom traditionally made from that is made from fermented freshwater fish, mixed together with rice, salt and a local herb named pangi. This mixture needs to marinate at least two weeks in an airtight glass jar before it is perfect to consume with a hot-steamed white rice.

However, there are different types of Nonsom can be found these days where people use the same technique of preparing Nonsom with other kind of protein or fruits.

For instance, local fruit known as Bambangan can be consumed as Nonsom as well. Compared to the traditional Nonsom that used spices and herbs for the marination process, Bambangan will be marinated with salt and its grated seeds. It needs to be marinated for at least two weeks as well, and can be eaten that way as a snack.

Not only you can make it yourself, Nonsom also can be found everywhere in Sabah in a cheap price. Many people made Nonsom as their business because it is easy to make and always treated as a side dish that perfectly match with other dishes, or just with a plain white rice.

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If you think you will be craving for some Nonsom for the next two weeks, you can follow the recipe from this video to start doing it now!

https://youtu.be/lYlXb0qb_0Y

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As a part of the Malaysian community who can not leave the existence of rice behind, a Kadazan Dusun dish known as Linopot is one of the staple foods among the community that become a traditional takeaway of Sabah natives.

The name of this dish is Linopot because the word means packing in the Dusun language, and also because this dish is usually packed nicely in a big leaf.

Linopot used to be one of the most common dishes among the Kadazan Dusun people when this community had not really familiar with food containers. The dish is always treated as a lunch pack for husbands who left home for hours for work. They found it convenient because the leaf used could be thrown away after it was used and did not need to be washed.

There are different types of Linopot depending on the individuals’ preference.

The types of Linopot are;

Linopot Nasi Tawadak (rice mixed with pumpkin)

Linopot Nasi Mundok (rice mixed with cassava)

Linopot Nasi Kasou (rice mixed with sweet potato)

However, the most famous Linopot that is loved by many is known as Linopot Nasi Gu’ol, which is rice that is mixed with yam.

Linopot not only contains flavored rice, but it also commonly served with other side dishes. For instance;

Hinava (a raw fish salad)

Bambangan (a local fruit)

Rebung (bamboo shoots)

Pinarasakan (a sour fish soup).

These side dishes makes Linopot such a complete healthy dish to consume for dinner and lunch because they brings different kind of nutrients for our body.

Unfortunately, these days, Linopot is not easy to find because this dish can only be seen during celebrations like weddings or food gatherings. This is because Linopot is treated as a special dish by the Kadazan Dusun people that should be consumed during special days only.

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As Linopot can only be consumed during special days, you can try to learn more on how to prepare Linopot with this video if you are interested! Maybe you can use this knowledge and served Linopot during your special day later in the future!

https://youtu.be/fvnl6dcj2p8

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Linopot | Useful Leaves That Wrapped Rice with Yam Traditionally

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The Buginese culture in Malaysia was established after Buginese from Sulawesi, Indonesia migrated and resided in here.

Just like any other cultures, the Buginese culture is also rich with its own culinary delights. One interesting fact about the Buginese’s cuisine is that it is very similar, yet distinct with our cuisine.

Being neighboring countries, there are a few dishes that are similar with our traditional cuisines, yet both dishes have their own uniqueness.

This is one the reasons why the Buginese food is easily accepted by our society, because its taste is close to our Malaysian hearts.

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1. Burasak
2. Nasu Likku
3. Kuih Begas Ketan Hitam / Kuih Kosui

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One of the most famous dishes by the Buginese people is known as Burasak. It is a dish of rice that is wrapped nicely in banana leaf and slow-cooked in coconut milk. It is famous for its creamy and soft flavors that will automatically melt in your mouth.

In the Malay culture, there is one dish that is very similar with Burasak, and it is known as Ketupat. Meanwhile Burasak is cooked in coconut milk to give its creamy taste, Ketupat, on the other hand, will be cooked only in plain hot water. This is why Burasak is more flavorful compared to Ketupat, and it also very aromatic and tastes more savory.

Since majority of Buginese people are Muslims and they practice daily Islamic values, Burasak is usually served as a special dish during Hari Raya Aidilfitri by the Buginese people, same with Ketupat that become an essential dish for the Malays during the mentioned celebration day.

Burasak also usually paired with other kind of Buginese food. For instance, Nasu Likku, and also Rendang Ayam-Kacang. Both of these dishes famously known as Burasak’s perfect match since the contrast of the creamy texture of Burasak matches perfectly with the spicy and savory taste of the said side dishes.

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You do not have to wait until Hari Raya to get yourself a piece of Burasak. Follow the recipe mentioned in the video below and try to make your own Burasak today!

https://youtu.be/UfIOyrtcKzk

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Other than Burasak, Nasu Likku is also a famous Buginese cuisine that is popularized in our society. Many people stated that Nasu Likku and Rendang, a well-known Malaysian dish, is just how people see Burasak for Ketupat.

This is because both dishes share similar steps of preparations and have similar textures and looks. Both dishes require two essential ingredients, which are a protein (mainly chicken), and coconut milk. The chosen protein will be mixed with herbs and spices and later need to be cooked in boiled coconut milk until they dry.

However, the traditional version of Nasu Likku in the Buginese culture uses a secret ingredient that is known as lengkuas (galangal in English). This makes the Buginese version of this dish looks more yellowish compared to the Malays traditional rendang.

Besides that, Nasu Likku is also treated the same way just like how the Malays treated Rendang. Nasu Likku is categorized as a special food that is usually be eaten during Hari Raya Aidilfitri’s celebration, and it is such a perfect match for a hot-steamed Burasak. These two combinations of Buginese dishes will never fail to make you drool!

Nasu Likku also comes with different versions. One of it known as Nasu Palekko, where the preparations is the same but Nasu Palekko used duck meat instead of chicken. Other that that, Nasi Palekko turns out to be spicier compared to Nasu Likku. Nasu Palekko is one of the traditional Buginese food that is usually served during Hari Raya as well.

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You can taste a bit of the Buginese cuisine by trying to make your own version of Nasu Likku or Nasi Palekko by following the recipe mentioned in the video below!

https://youtu.be/zEozPKwghWk

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Resep Nasu Manu Likku|Resep Ayam lengkuas Khas Bugis

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Kuih Bugis Ketan Hitam or famously known in the Malaysian community as Kuih Koci is a traditional Indonesian dessert that originated from the Buginese culture.

In both Buginese and Malay culture, the way of how Kuih Koci is prepared is totally the same. It was made with glutinous rice flour and stuffed with sweet fillings of coconut and palm sugar that could melt in your mouth. This dish needed to be wrapped in banana leaf and steamed for at least 30 minutes to one hour to get the classic springy texture.

Many people stated that this dish is a Buginese version of Japanese mochi due to its chewy texture and sweet fillings. Other than that, just like mochi, this dessert can also come in various colours by adding a few drops of food colouring into it. However, the traditional Kuih Koci always come in either white or black, derived from the colour of the used glutinous rice flour.

Kuih Koci is one of the desserts that is close to many Malaysians’ hearts as many people see it as a childhood snack. It is very easy to find a piece of Kuih Koci at a local stall and even very easy to make by yourself.

The minimal usage of ingredients and also simple preparation what makes Kuih Koci is a usual chosen dessert for a tea time snack for both Buginese and Malay people.

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Recipe of Kuih Begas Ketan Hitam / Kuih Koci

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Recipe of Kuih Begas Ketan Hitam / Kuih Koci

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If reading this post making to reminisces your childhood and crave for this sweet dessert, you can click to the video attached video to make your own Kuih Koci!

https://youtu.be/jNKJCXXJdDY

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Punjabi cuisine is one of the most known Indian cuisines that is loved by many Malaysians. Brought by the Sikh people who migrated from India and Pakistan, Punjabi cuisine has become a norm in our society as it is accessible and cheap.

Not only that, the Punjabi cuisine is also accepted positively in our culture since ‘lepak mamak’ (or in English, hangouts) has become a daily routine especially among teenagers in our country. Mamak is restaurant that can be find everywhere and it is usually runs by the Indians. It is a best place for you to try delicious Punjabi food with an affordable price while catching up with your highschool friends.

Just like other cultures, Punjabi cuisine also rich with different variety but their dishes that contains rice and wheat has always top the chart.

Becoming their main source of carbohydrates, rice and wheat is frequently used in many delicious Punjabi dishes. Influenced heavily by the Indian Punjabi’s culture located at India, the Punjabi cuisine that we can find here in Malaysia is not very distinct compared to the original Punjabi food.

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1. Capati
2. Chicken Tikka Masala
3. Lassi

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Capati is a popular Punjabi food that you can always get at your nearest Mamak restaurant for a late-night snack. It is also known as Indian flatbread and very popular among the Malaysian community. Even though it is delicious and filling, it only requires three ingredients; wheat flour, salt and water.

However, the process to making Capati is not as easy as it seems. One thing that is most important in making a good Capati is technique.

Not everyone can make Capati by their own as the technique used to make Capati need to be learnt and practiced. The technique will help to make a puffy and airy Capati that is crispy on the outside but still soft in the inside.

A plain Capati is usually paired with other Punjabi cuisines that could give an extra flavor to it. In Malaysia, it is usually served with Dhal Curry for an extra spicy flavor.

However, Capati can also be eaten with other side-dishes such as;

Churtneys (tart paste of a fruit),

Chicken Tikka Masala (a chicken-based Punjabi dish)

A complete set of Capati with preferred side dish is a perfect meal as your breakfast or your supper as it is not that heavy but still filling at the same time.

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If you do not feel to drive to your nearest Mamak restaurant today, you can try to make your own Capati by following the recipe mentioned in the video! Oh, and make sure you have that technique too to make sure you make a good piece a Capati!

https://youtu.be/W5b9frILSb8

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Easiest chapati recipe. Great results every-time!

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Chicken Tikka Masala is also one of the most popular Punjabi dishes that is close to Malaysians’ hearts. It is made from chicken meat that is prepped with different herbs and spices before it being cooked in a hot and spicy masala sauce.

In the Indian language, the word ‘masala’ means a mixture of ground spices. The name of this dish has that word in it because the sauce used in this dish is a mixture of different spices and herbs like the traditional Indians' spice mix, tomato paste to give a spicy and sour flavor. Meanwhile, for the chicken, it needs to be marinated with yoghurt and various kind of spices. Then, it will be chargrilled so it has a delicious smokey flavor.

This dish is also very common in our society as it is the best pair to eat with a plain Capati other than Dhal Curry.

Other than that, Chicken Tikka Masala can usually be seen on buffet during wedding ceremony or any festive celebrations as well. For celebrations, this dish is more suitable to pair with Nasi Biryani (a spiced rice) alongside with fresh vegetables like salads and tomatoes.

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If you are craving for some Chicken Tikka Masala after read this post, go to the video attached below to try make yourself for your dinner tonight! (or easier, you can just stopped by to the nearest Mamak restaurant)

https://youtu.be/BOKdsepCrbc

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Chicken Tikka Masala Recipe | How To Make Chicken Tikka Masala |

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Other than its staple dishes like Capati and Chicken Tikka Masala, the Punjabi culture is also very known for its Lassi. Lassi is a cooling and refreshing traditional Indian drink that used yoghurt as its base ingredient.

Nowadays, Lassi can be found in different flavors like;

Strawberry

Mango

Coconut

However, the traditional Lassi consists of four ingredients only, which are yogurt, milk, water and sugar. The traditional Lassi tastes more plain compared to the modern Lassi because it does not use any kind of fruits.

Lassi is known as a summer drink as it is usually served it a cool temperature that helps to beat the heat of summer. However, since Malaysia does not have a summer season, or maybe it is summer all year long, Lassi can be drink anytime, everywhere whenever you are craving for it.

Other than that, in the traditional Punjabi culture, Lassi is usually served during breakfast as it has a lot of health benefits. According to Neha (2020), Lassi is good to start your day as it helps to prevent stomach-related problems, and rich in calcium that can make your bones stronger.

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If you are having a hot, sweaty day, do not forget to treat yourself with a glass of refreshing Lassi by following the recipe showed in the video below!

https://youtu.be/Kw4WVYAC9qM

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5 Types of Lassi | Punjabi Lassi Recipe | Sweet Yogurt Drink | Indian Culinary League | Varun

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1. Javanese Food
2. Nyonya Food
3. Kadazan Food
4. Buginese Food
5. Punjabi Food

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E-PORTFOLIO REFLECTION

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RELFECTION E-PORTFOLIO (NUR HANANI BINTI KAMARUDIN)