The decennial anniversary celebration included a giant cook-out by 60 UCSI University Hospitality and Tourism Management students and staff, with food items and ingredients sponsored by Tesco. When delivering her speech, Tengku Zatasha pointed out that she had been a volunteer with KSK some years ago.
The holy amalgamations of Malaysian flavors are strengthened, not only by fierce spices, but by a group of people that are intensely passionate about their cuisine. Their food and travel blog is an inspiring smorgasbord of best Malaysian food eye candy and travel adventures!
Here in our multiracial community, we have exposure to all sorts of cuisine. Some of these ethnic cooking styles might be more bland or less spicy than others, but I have to say that all are equally interesting in their own way. Here are 10 of my own personal favourites, but if I had my way it, would be 20!
Banana Malaysian study food Banana Leaf One of the great south Indian cuisines we have the privilege of eating on a daily basis should we chose is, of course, Chettinad cuisine.
If you love rice, you will definitely love the Banana Leaf Rice. In banana leaf rice, white rice is served on a banana leaf with an assortment of vegetables, curried meat or fish, pickles, and the super addictive papadum look like giant, round, flat crisps.
Most of the time, however, only the gravy of the curry will be served and no meat is served as it is meant to be a traditional Indian vegetarian dish but since I am no vegetarian, I Malaysian study food mine with mutton redang and dry chicken curry! This meal can get really sloppy since it is traditionally eaten with the hand, but most of us have this down to a fine art!
Nasi dagang is another fantastically tasty dish, consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, solok lada, hard-boiled eggs and vegetable pickles. It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, such as Terengganu and Kelantan.
The most famous Nasi dagang of Terengganu comes from a place called Kampung Ladang, an area within the Kuala Terengganu district. However, additional ingredients may include offal, varieties of mushroom, choy sum vegetablesand pieces tofu puffs.
This place is situated in the vicinity of the Pudu Wet Market and is a hot favourite amongst KL-lites. Some may beg to differ or have their own favourites but for now, we bring all our friends here.
Where else can you see the butchers hacking away at the pig carcass corner alleywayin preparation for tomorrows rations, from where you sit and eat along the 5 foot way. Well, this is BKT, Pudu style!
It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish-cake and cabbage as the main ingredients and cubes of crispy fried pork lard as garnishing that would be the square cubes that you see on top of the noodle.
Some might say that the pork lard is the main ingredient. This dish is eaten before a huge night out, after a huge night out, for dinner, for supper.
If you have not eaten Hokkien Mee, you have not visited Malaysia, proper! This is fresh river prawns cooked Cantonese style in a thick eggy broth and finished off with either flat or egg noodles.
The orange roe in the head of the prawn just seeps and infuses into the eggy liquid sauce of the noodles and makes the taste phenomenal.
The amazing way that the tautness of the prawn flesh blends into the springiness of the flat noodles is like these two components were just made for each other. Meats on sticks over a BBQ — basic yet effective. Serve it up with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat rice cakes.
Nasi Kandar Nasi Kandar If you are a rice lover, this is another amazing local dish that you cannot miss. Nasi Kandar is a popular northern Malaysian foodwhich originates from Penang. It is a meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes.
The rice is accompanied by side dishes such as fried chicken, gizzards, curried mutton, cubed beef, fish roe, fried prawns or fried squid. A mixture of curry sauces is poured on the rice.
Always ask for the sauces to be mixedi. Many eat the sauced soaked rice with their bare fingers and the aroma actually stays with you long after you have washed your hands.
This is part of the appeal of eating Nasi Kandar! The meat, typically a shoulder cut is seasoned with a mixture of honey, five-spice powder, fermented tofudark soy sauce and possibly hoisin sauce. The melting sugar plus the seasoning will turn the exterior layer of the meat dark red, not dissimilar to American barbecues.
A sugar coat is sometimes used in the place of honey to give char siu its characteristic shiny glaze. Here in KL, you can get amazing charsiew with a texture so soft and succulent in the centre, sweet and caramalized on the outside, it would make a grown man weep!
This retains the springy texture and flavour in the meat.Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population.
The vast majority of Malaysia 's population can roughly be divided among three major ethnic groups: Malays, . Malaysian Food In cities around the world you can find a great variety of foods, but Malaysia’s multicultural culinary tradition is a mind-boggling daily choice.
Each ethnic group has contributed to the nation’s great gastronomic heritage. When you're talking about "Malaysian food," as we've mentioned before, you're talking about half a dozen things at once.
Malay, Chinese, Indian—there are so many culinary traditions colliding in this nation that it's impossible to sum it up neatly. LITERATURE OF FAST FOOD INDUSTRYACCORDING TO AMERICAN ASSOCIATION OF WINE ECONOISTS STUDY, TheEffect of Fast Food Restaurants on Obesity,(January ):ABSTRACT:This Study investigate the health consequences of changes in the supply of fast foodusing the exact geographical location of fast food restaurants.
They ask how the supply of fast foodaffects the obesity . Why study a Bachelor of Food Science and Technology? The School of Science’s Bachelor of Food Science and Technology is accredited by the International Union of Food Science and Technology (IUFoST).
the duration of study can be by month, semester, year or course. for split degree programmes, the combined course duration is indicated. For example, "2+1 yrs" means study locally for 2 years and overseas for 1 year.