F O O M A G D A Z I N E GOOD 'FOOD IS OUR COMMON GROUND, A UNIVERSAL EXPERIENCE' 2023 WWW.MAKANMAKAN.COM food GOmODood BY;NUR ASMA'
OurMenu... Ingredients Nasi Lemak History Nasi Lemak What is Dumpling? How to make Dumpling What is Kimchi How Kimchi is made? Game:Word Search What is Sushi Sushi Nutrition Nasi Beriani Roti Canai Conclusion TRADITIONAL/ INTERNATIONAL FOOD? BY;NUR ASMA' PAGE 1 2 3 4 5 6 7 8 9 10 11 12
INGREDIENTS NASI LEMAK rice cucumber sambal anchovies fried/hard-boiled egg roasted peanut BY;NUR ASMA' 1
HISTORY NASI LEMAK The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. The rice is normally cooked with pandan leaves that gives it a distinctive flavour.Traditionally,nasi lemak is served with a hot spicy sauce (sambal), and usually includes various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg. As a more substantial meal, nasi lemak may also be served with an additional protein dish such as ayam goreng (fried chicken), sambal sotong (cuttlefish in chili), small fried fish, cockles, and rendang daging (beef stewed in coconut milk and spices).Traditionally most of these accompaniments are spicy in nature.Nasi Lemak more commonly consume as breakfast. BY;NUR ASMA' Nasi lemak was mentioned in a book The Circumstances of Malay Life, written by Sir Richard Olof Winstedt in 1909. With roots in Malay culture and Malay cuisine, its name in Malay literally means "fatty rice", but is taken in this context to mean "rich" or "creamy. 2
Delicious Food Dumpling What is a dumplings? A dumpling is a bite-sized food that's made of savory ingredients wrapped in dough and cooked. The dough can be based on bread,flour,buckwheat or potatoes.It may be filled with meat,fish,tofu,cheese and vegetables. The dumplings come from china but have in many world cuisines. 3 BY ; WAFA
DUMPLING WRAPPERS How to make Making homemade dumpling wrappers is simple. All you need is flour and water. That’s it! This dumpling wrappers recipe is great for making potstickers or boiled dumplings. For this dumpling wrappers recipe, you’ll need 320 grams of allpurpose flour. Next, prefer the temperature to be somewhere between 110ºF to 130ºF—not boiling hot. Then, usually weigh each piece of dough before rolling it out. Aim for 9 to 10 grams per piece if you want dumplings with a thinner skin. And using a smaller tapered 11- inch rolling pin for the job. Last but not least, after we wrap the dumplings , continue to boil. 4 BY ; WAFA
In recent years, kimchi has gained popularity, from being consumed by Hallyu stars in dramas to being offered as banchan in Korean eateries. You could have even been interested enough to buy a bag at the grocery store, where they are frequently accessible. However, you may have discovered that you’re allergic to kimchi or just don’t like cabbage. But don’t write off kimchi completely, as there are more than 150 types of kimchi, from radish or mustard greens to cucumber-based varieties. Even if cabbage isn't on the menu, there can be a kimchi that appeals to you personally because kimchi can be created with a broad variety of vegetables, fruits, and seasonings. You can take a closer look at a few of the more well-liked varieties of kimchi that we've mentioned below. Garlic, ginger, and gochugaru (Korean hot pepper powder), as well as fermentation, give kimchi its intense acidity and sour, salty, and umami characteristics. As you appreciate each bite, additional flavors, such sweetness and tanginess, come forward. Kimchi is high in beta-carotene and other antioxidant compounds, which can help lower the risk of serious health conditions like stroke, cancer, diabetes, and heart disease. Kimchi is also packed with vitamins and minerals. All these nutrients can lead to boosting immunity, slowing the aging process, aiding in weight loss and preventing anemia, and keeping your bones from becoming brittle. This side dish originated in Korea as a way to store veggies for the winter. Thanks to the continuous inclusion of different spices and ingredients as well as the use of alternative fruits and vegetables, what started as a straightforward pickled cabbage in a salty brine gradually evolved into the kimchi we know today. KIMCHI BENEFITS OF KIMCHI WHAT IS KIMCHI ? by : zeeq 5
HOW KIMCHI IS MADE ? Core and then cut napa cabbages into quarters. In a large bowl, sprinkle it with salt then use your hands to massage the salt into the cabbage until it starts to soften a bit. Water is added to cover the cabbage then it is weighed down by a plate or jar. This curing process helps extract moisture from the vegetables and the salty brine kills harmful bacteria. Rinse under running cold water at least three times. Then the excess water is drained from the vegetables. Once they have dried slightly, other seasoning ingredients are added. Garlic, ginger, gochugaru (Korean red pepper flakes), and water are turned into a smooth paste. Other seasonings go into the mix depending on who is preparing it – sugar, fish, fish sauce, shrimp, or shrimp paste. As a rule of thumb, use 1 tablespoon for mild and up to 5 tablespoons for spicy kimchi. The heads of cabbage are then packed tightly in a container about 2/3rd full and left to ferment at room temperature for 1-2 days. Taste it daily until it reaches your desired taste and texture. Transfer the kimchi to the refrigerator when it is ripe enough for your liking. You can eat it right away, but it tastes best after a week or two. When making kimchi, aside from following the steps, monitoring temperatures is also key to a good kimchi product.Kimchi ferments at room temperature in 1-2 or 3-4 days in the refrigerator. 6
FOOD KIMCHI PANCAKE D O D O L C K O P S R D O C I P R H I A K D K V P U O C E L M B N S T E S B A V M O K M O R C O L R L L O H I O A U U L I R P E N C H U E S E L C E N D O L C K C H I P S S E R I M U K A S E V R P A K C I H B A I C A A I A O B A H U L U W A N R D V C F O V C R K N T H P U L U T H I T A M MOCHI CENDOL PAVLOVA PULUT HITAM CROISSANT SUSHI BAHULU DODOL PIE SERI MUKA Word Search Can you find the words hidden in the puzzle? BY:ASMA'& DINA 7
WHAT IS SUSHI? SUSHI sushi, a staple rice dish of Japanese cuisine, consisting cookes rice flavoured with vinegar and a variety of vegetable, egg or raw seafood garnishes and served cold. nigiri-sushi is a hand-formed oblong of rice topped with sliced raw seafood and a dab of wasabi. maki-sushi, a sheet of nori (laver, a seaweed) is spread with rice, then woth seafood or vegetables and garnishes. the whole is rolled into a cylinder and sliced. chirashi-sushi, is a classic style of sushi. its a bed of sushi rice and ingredients " scattered " over the top in a decorative manner. tamago, shiitake, kanpyo, and oboro are common ingredients. raw fish is also a popular topping. chirashi is often packed into a shallow rectangular or circular lacquerware box. oshizushi is a delicious type of pressed sushi with different layered ingredients. this layered sushi comes in many delicious flavors. pressing the oshizushi creates the dense texture, often resembling the cake. DIFFERENCE BETWEEN SUSHI AND KIMBAP The main difference between kimbap and sushi is that sushi is a Japanese sushi roll seasoned with vinegar while kimbap is a Korean rice roll mixed with sesame oil. Futhermore, kimbap has slightly sweeter taste to it when compared to sushi. Sushi is a Japanese rice roll usually stuffed with raw or cooked fish or seafood. In making sushi, the Japanese use medium-grained white rice and mix it with vinegar, salt and sugar. Japonica, in particular, is the variety of rice the Japanese use in sushi making. When making kimbap, Koreans usually mix the rice in sesame oil, giving it an extra taste of sweetness. Furthermore, in making kimbap, cooked or preserved ingredients such as kimchi, cheese, ham, canned tuna, or grilled bulgogi are used as fillings. When it comes to rice, unlike the Japanese, Koreans prefer to use brown rice or black rice. BY;WAWA 8
NUTRITION the main ingredients of traditional Japanese sushi, raw fish and rice, are naturally low in fat, high in protein, carbohydrates (the rice only), vitamins and minerals, as are GARI and NORI. IF you're a vegan, you still want to eat sushi but you'll want to skip the seafood and egg. With more focus on plant-based foods, sushi restaurants are getting creative with their menus by offering plenty of vegan options. In this case, you might want to order side dish, such as EDAMAME, to include some plant-based protein as part of the meals. If you're eating strictly plant-based, you may want to ask about foods that seem vegan, like miso soup, but may be made with fish sauce or broth. What makes sushi is a well-loved food is its endless combination of ingredients creating a wide range of complex yet enticing flavors. Basically, one piece of traditional maki roll provides anywhere between 20 to 28 calories. But it depends on what filling you eat, the more you eat, the more calories you gain. IF you'd like to do your own sushi, you can try to do it on your own. But first you need to buy the basic ingredients from your nearest grocery store orsupermarket. All you need is sushi rice, cold water, rice vinegar, granulated sugar, salt, unseasoned seaweed, wasabi, soy sauce, sushi ginger and variety of fillings. Making a homemade sushi is super easy. You can find all the information at the internet since we live in modern era. SUSHINUTRITION BY;WAWA 9
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Food Conclusion Food is what people, plants and animals eat to live. It is because every organism needs energy to carry on with the process of living which comes from food. For your information Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals which is good for human! fun facts Brocolli cointains more protein than steak BY;NUR ASMA' 12