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Aljalal Majed

At97185

1-Raymond Raj

2-Kajang, Selangor

3-NASI LEMAK

4- 1 kg rice, preferably basmati rice

6 cups water

200 ml Thick coconut milk (1 coconut)

3 pandan leaves/screwpine leaves, knotted and slightly bruised

2 stick lemongrass, bruised

1 ginger, crushed

1 tsp sugar, to taste

2 tsp salt, to taste

{Chilli Anchovies}

3 cups dried anchovies

1 cup oil

3 cloves garlic

12 shallots

30 dried chillies

3 tsp prawn paste

1 tsp salt

3 tbsp sugar

3 red onions, cut into rings/strips

1 tamarind pulp, (3 ping pong size)

3 cups water (soaked tamarind pulp).

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Name : Talal Omar
ID     : AT97774

Assignment :

Full Name : Luqman Muhammad
State : Ampang

His favorite food :  Satay
How to prepare it This Malaysian signature dish is made
with chicken or beef on skewers
that have been grilled over charcoal.
This meat is juicy, fresh from onions and cucumbers.

He also liked a drink Teh tarik tea
Literally meaning (expanded tea),
it is a hot Malaysian tea that is skillfully stirred from
one cup to another to increase its flavor,
reduce its temperature, and mix with condensed milk.
Teh tarik tea is so popular in Malaysia
that it can be consumed at any time of the day.

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Name : Talal Omar

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إلغاء

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إلغاء

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مشاركة

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إلغاء

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مشاركة

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1- Nama saya Zikir Mohammed
Where are you came from ?
2-Sabah
What is your favorite traditional food ?
3-Nasi lemak
Would you like to share us the recipe to do nasi lemak ?
Nasi Lemak can be cooked in a variety of ways, ranging from the Malay, Chinese and Indian variation
To prepare rice: Place rice, salt and pandan in a rice cooker. Pour santan over until about 2cm above the level of the rice. Cook rice till done, then fluff with a wooden ladle. Sprinkle any remaining santan over and stir to mix. Allow to stand for 10 to 15 minutes, and keep warm.
To make sambal: Place the chillies, shallots and candlenuts in a blender and process to a paste, adding a little water if necessary. Heat oil in a wok over medium heat, sauté the paste until fragrant, stirring continuously. Then add the rest of the ingredients and simmer for 1 minute. Set aside.
To serve: Spoon rice onto a cleaned banana leaf and arrange sambal, hard-boiled egg, cucumber, peanuts and ikan bilis around it.

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Name: Mohammed Samir Ali

ID: AK97757

Assignment:

1. MUHAMMAD ZARIF BIN SHUIB

2.KEDAH

3. BEEF RENDANG

4. (Recipe): Step 1: Cut the beef. Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.

Step 2: Blend the spice. Blend all the ingredients in (B), set the blend aside.

Step 3: Bash the lemongrass. Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.

Step 4: Saute the spice. Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.

Step 5: Add coconut milk. Add the coconut milk and lemongrass into the wok.

Step 6: Add the beef. Add the beef and cook over medium heat. Bring the coconut milk to a boil.

Step 7: Simmer the beef. Once it is boiled, continue to simmer over low heat. Add water from time to time when the stew is about to dry.

Step 8: Cook until tender and turns into dark brown. Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.

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Azym Annanurov

AK97746

1)  Muhammad Zamil Zafri Bin Zulkifli

2)  Shah Alam, Selangor

3)  Nasi Goreng

4)

Boil rice.

Heat the oil in a skillet over medium-low heat. Add onion. Fry the onion, stirring occasionally, for 5 minutes.

Then add frozen mixed vegetables. cook it another 5 minutes.

Increase the heat to high, then add the rice to the skillet.

Stir-fry the rice for about 1 minute, until the oil is evenly mixed with the rice.

Remove the fried rice from the heat.

Put it on a plate and serve it with a fried egg.

Bon Appetit.

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Artyom Agadzhanyan (AT97747)

1. Soon Yu Kang
2. Kajang/ Selangor
3. French Toasts
4. For these toasts we will need some bread, 2 eggs, milk and butter.
First we should mix the eggs and milk during 5 minutes. Then we turn on the stove
and wait around 15 minutes while it becomes hot. On this stove we put our skillet,
and add our butter on the whole area of skillet. After this we put our bread
inside the milk with eggs and then add our bread on the hot skillet. We should
change the side of bread every 5 minutes in order not to burn the bread.

Finally we can take our bread off from the skillet and put this on the plate.

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Mirza Sadat Kabir DC97667

1)Muhammad Shafeeq Bin Shazeed
2)Kuala Lumpur city.
3)Pulut panggang
4)Fill the spicy coconut into the glutinous rice, then wrap with banana leaves and grill.

Ingredients
360 g glutinous rice
water, for soaking
Serunding udang kering (dried shrimp floss)
50 g dried shrimp (see Tips)
5 - 7 dried red chillies, deseeded
warm water, for soaking
30 g vegetable oil
120 g fresh grated coconut (see Tips)
1 stalk lemongrass, white part only, cut into pieces (2-3 cm)
30 g eschalots
2 garlic cloves
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground fennel seeds
Pulut panggang (rice packets)
480 g coconut milk
1 tsp salt
4 pandan leaves, tied into knots
1200 g water
11 banana leaves, cut into rectangles (approx. 23 x 17 cm) and rinsed (see Tips)
vegetable oil, for greasing

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Name fahadali DM 97465
Assignment

1. Muazam bin Kamarulzaman Khan.
2. I am from  Selangor
3. My favoritefood is  Nasi lemak ayam
4: Place the rice and coconut milk in a rice cooker. Now, top it with enough water. A general rule is to cover the rice with water until the water reaches the first line of your index finger (from the top layer of the rice, not the bottom of the pot).
Add in the rest of the ingredients (pandan leaf knots, french shallot and salt) and give it a bit of a mix. Turn rice cooker on.

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ahmed abdi muse  ( ak97770)                                                                                                                                                                                                                                                                                                                                                                   Name Muhammad Ahsan Bin Zulfakar
State Gombak, Selangor
favourite food chicken Rendang

Ingredients:
1.5 kg chicken, cut into bite size
1 cup grated coconut
1 cup Thick coconut milk
30 gram palm sugar, coarsely chopped
1/2 cup vegetable oil
1 tbsp. salt, to taste
1 galangal, peeled and crushed
3 stalks lemongrass , crushed
1 turmeric leaf crushed
1 turmeric leaf finely sliced
2 kaffir leaves, crushed
2 kaffir leaves, finely sliced
Ingredients to be ground (A)
5 red chilies, seeded
20 dried chilies, soaked and seeded
Ingredients to be ground (B)
20 shallots, peeled
5 cloves garlic, peeled
5 candlenuts
1 galangal peeled
1 ginger, peeled
1 turmeric peeled
3 stalks lemongrass

Step 1: First Prepare the Chicken
Step 2:Prepare All the Spice Ingredients Needed to Make This Dish

Step 3: Blend Chillies Into Chilli Paste
Snip dried chillies into two and de-seed with a pair of scissors. Soak the dried chillies in hot water.
Also cut and de-seed fresh red chillies.
Blend all the cut chillies into chilli paste and set aside.
Step 4: Blend All Other Spice Ingredients.
Cut garlic, shallots, lemongrass, galangal, turmeric into smaller pieces and blend into a coarse paste.

Step 5: Shred Turmeric and Kaffir Lime Leaves.
Turmeric and kaffir lime leaves give a sweet and aromatic flavour to the chicken curry. You can choose not to add kaffir lime leaves but turmeric leaves are a must because rendang without turmeric leaves just don't taste the same. And we're ready to cook the dry chicken curry!

Step 6: Saute the Chilli Paste.
First add cooking oil into a heated wok over medium low heat and saute the crushed lemongrass and galangal until fragrant.
Step 7: Add the Yellow Onion Paste.
Mix all the spice ingredients together and continue to saute for about 5 to 10 minutes until aromatic and the oil begins to separate from the paste and the paste has darken considerably.

Step 8: Add the Pieces of Chicken.
Stir fry the chicken with the aromatic spice paste for about 10 minutes or until the skin begins to brown slightly and all the chicken has been well coated with the spice.

Step 9:  Add in the Rest of Ingredients Except Kerisik (toasted Coconut).
Then add in thick coconut milk followed by the crushed kaffir and turmeric leaves.
Next, add in palm sugar (gula melaka) or sugar.
Continue stirring occasionally as you bring the curry gravy to a boil.

Step 10: Simmer Very Gently the Chicken Curry.
Then adjust heat to low and leave to simmer UNCOVERED for 30 minutes so that the sauce reduces and the chicken cooks through. Stir constantly to make sure everything is cooked evenly and does not stick to the bottom of the wok.

Step 11: Meanwhile, Cook Toasted Coconut (kerisik)
Prepare kerisik (toasted coconut) by dry frying freshly grated coconut under medium low heat until it is well toasted and turn brown and aromatic, about 10 minutes.
Step 12: Add Toasted Coconut (kerisik) and Shredded Aromatic Leaves.
After 30 minutes of gentle simmer, add toasted coconut (kerisik) and stir well to incorporate into the chicken rendang gravy. Then stir in the shredded turmeric and kaffir lime leaves.

Step 13: Adjust Seasoning to Taste.
Lastly, add in salt and adjust taste accordingly.
Then continue to cook for another 10 minutes until the chicken is cooked and tender and the gravy is thick and reduced. And we're done!
Step 14: Dish Up and Serve.
Remove turmeric leaves, kaffir leaves and galangal from dish before serving.
This chicken rendang dish is so flexible and can be eaten with rice, bread or even pasta if you so prefer!

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Ahdab Allqmani
AT97778
The solution :

What is your full name? Naufal Bin Nujaimin

Where are you from? Which state ? Im Born In Kuala Lumpur , but im from Kuala Terengganu , Terengganu.

What is your favorite food? Im gonna say its Apam Balik , its kind of like pancake with some topping

What is the national dishes ? hurmm , Nasi Dagang maybe ,its a signature dish in Terengganu

Do you cook ? Tell me the steps of dish ? sure , but nasi dagang is still out of my league , its original serve with fish , type of ikan aya or also called Tuna i think , but some state change it to chicken and i dun really prefer dat.

What’s the most important habits in your family? maybe often deliver food to our family , to my grandparents and their siblings , my fathers cousin as well as my mother , once a month will try help them by giving some food and raw items so that it can ease their montly burden.

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Name: Awab Mohamed Elamin Elsheikh
ID: AT97247

Assignment:
1- Full Name: Muhammad Islah Bin Wira Firdaus

2- State: Selangor

3- Favorite Malaysian dish: Asam pedas

4- Recipe on how to perpare the dish: - halba

- mint

- chillies

- ginger

- fish (any)

- aji na moto (some kind of flavour)

- asam jawa

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I am Hussein Mohammed AK97765 and this is the assignment :

1.Aiman Hazim
2. I’m from Klang, Selangor.
3. chicken rendang
4) 1. all the ingredients of the Spice Paste in a food processor. Blend well.
2. Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
3. Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.