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Published by ebook.psis, 2020-03-23 00:19:58

The Different Taste of Bubur and Pengat

The Different Taste of Bubur and Pengat

PENGAT WITH KURMA

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52

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 4/10

INGREDIENTS METHODS

Kurma 5 nos 1. Firstly remove the seed for kurma into small pieces.
Water 1 cups 2. Next,boil the banana and pandan leaves until soften.
Coconut milk 1 cups 3. And then add the coconut milk ,kurma and the sago.
Sago 1 tbsp 4. Add in red the red sugar and white sugar
Pandan leaf 1 sheet 5. Lastly add salt to adjust the flavour.
Red sugar 1 tbsp
White sugar To taste COOKING TIP’S
Salt To taste For a tasty pengat,sweet banana must be chasen to eleuate the

sweetness of this dish

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PENGAT UBI KAYU
BERSARANG

54

55

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 4/10

INGREDIENTS METHODS

Cassava ( ubi kayu ) 1 seed 1. Firstly boil the cassava (ubi kayu) until tender.
Coconut milk 1 cups 2. Next add water and sago,and cornflour.Then put sugar into
Brown sugar ½ tbsp
Pandan leaf 1 sheet a pot.
Sago ½ spoon 3. And then coconut milk, salt and pandan leaf and ready to
water 1 cups
Sugar To taste serve
Salt To taste
COOKING TIP’S
Be sure to boil the sweet potatoes for longer

56

PENGAT LABU BARLI

57

58

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 4/10

INGREDIENTS METHODS

Yellow Pumpkin ( labu kuning) 1 seed 1. Firstly boil the yellow pumpkin and barli until
Water 1 cups flower and soft. After padded enter palm sugar,
Coconut milk 1 cups sugar(Kastor), salt and pandan leaf.
Palm sugar 2 small spoon
Sago 1tsp 2. Next that add in corn,sago, corn flour,barli.
Messed up for a minute, then add the thick
Corn 1 can coconut milk
Corn Flour (tepung jagung) ½ spoon
Barli 1 spoon 3. Lastly wait until the thickers.
Pandan leaf 1 sheet
Sugar (gula kastor) To taste COOKING TIP’S
If you are using different type of pumpkin, adjust cooking time
accordingly. The important part is to make sure the pumpkin

is thoroughly cooked through before adding the sugar and
coconut milk.

59

PENGAT DURIAN
AND CORN

60

61

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 4/10

INGREDIENTS METHODS
1. Firstly put the durian, coconut milk, sugar,
Durian 6 clove
Coconut milk 1 cups corn flour, and some water and boil.
Water 1 cups 2. And then wait a few minutes for the sauce to
Cornflour (Tepung jagung) 1 small spoon
Corn (jagung) 1 can thicken.
Sago ½ small spoon 3. Add red sugar sugar, brown sugar and salt
Pandan leaf 1 sheet
Sugar To taste and add pandan leaves.
Salt To taste 4. Next cook until the sugar dissolves.
5. Then add,corn flour,sago and let it simmer.
6. After that add coconut milk .

COOKING TIP’S
Can add more durian for more delicious pengat

62

PENGAT NANGKA

63

64

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 4/10

INGREDIENTS METHODS

Jack fruit 5 seeds 1. Firstly boil the water and then add jackfruit (nangka),
pandan leaf ,flour and sugar until it thickens.
Water 1 cups
Corn flour 1 small spoon 2. Lastly, Then add coconut milk and salt until broth thick-
Coconut milk 1 cups ens.
Pandan leaf 1 sheet
Salt To taste

COOKING TIP’S
Fresh coconut milk should be used to add to add scrumptious

taste.

65

PENGAT KELADI
MUTIARA HATI

66

67

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 4/10

INGREDIENTS METHODS

Taro fruit (keladi) 1 nos 1. Firstly peel the taro fruit (keladi) into cube cut into pieces
Coconut milk 1 cups 2. Then add the coconut milk, water, sago, sugar, palm
Flour 1 spoon
water 1 cups sugar, and flour.
Palm sugar 1 spoon 3. Finally, add pandan leaves and are little bite salt.
Sago ½ small spoon
Pandan leaf 1 sheet COOKING TIP’S
Sugar To taste Grated coconut milk can be used in this dish making.
Salt To taste

68

PENGAT KELEDEK
GULA MELAKA

69

70

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 4/10

INGREDIENTS METHODS

Sweet potato (keledek) 1 seed 1. Firstly peel the sweet potato into cube cut pices
Coconut milk 1 cups and wash potato.
Corn flour 1 tbsp
Water 1 cups 2. Next add sweet potato fruit into the pot and boil.
Brown sugar 1 tbsp 3. After that add the coconut milk, sago, sugar,
Liquid milk 1 tbsp
Pandan leaf 1 sheet brown sugar, and corn flour.
Salt To taste 4. Finally add pandan leaves salt to taste.

COOKING TIP’S
The sweet potato must be boiled in advance for easy cooking.

71

PENGAT PISANG
STRAWBERRY

72

73

TIME PORTION DIFFICULTY

30 MINUTES 1-2 PERSON 4/10

INGREDIENTS METHODS

Banana 2 nos 1. Firstly, peel the banana of the cube pieces
Strawberry 2 needs 2. After that add pandan leaf, salt, brown sugar, and
Coconut milk 1 cups cornflour.
Pandan leaf 1 sheet 3. Lastly, add the strawberry.
Water 1 cups
Brown sugar 1 spoon COOKING TIP’S
Corn flour 1 small spoon Can used grated coconut milk and add peanut(kacang
Salt To taste
tanah) in penggat.

74

REFERENCE

 Sunah Suka Sakura . (2009) Sunah Suka Sakura: Bubur Asyura dan Laksa Sarawak .
https://www.sunahsukasakura.com/2009/12/bubur-asyura-dan-laksa-sarawak.html?m=1
 Chef Ustazah .(2016). Resepi Bubur Asyura Versi Kelantan.
https://m.facebook.com/resepichefustazah/posts/1237162309659868
 Siti Awadah. (2018). Resepi Bubur Asyura Utara Paling Ringkas Tapi Sedap Untuk Makan Dengan Famili . Article Title .
https://www.sishawa.com/2018/12/resepi-bubur-asyura-utara-paling-mudah.html?m=1
 Annisa. (2019). MakanLena. 3 Resipi Bubur Asyura Dari 3 Negeri Ini.
https://www.makanlena.com/3-resipi-bubur-asyura-dari-3-negeri-ini/
 Resepi Cheff. (2016). KongsiResepi.com - Asian Recipes By Malaysian Bloggers! . Resepi Bubur Asyura Terengganu - Kongsi Resepi .
http://resepicheff.blogspot.com/2013/11/bubur-asyura-terengganu.html?utm_source=BP_recent
 Anem Arnamee (20116). ! Arnamee Blogspot . (RESEPI) bubur asyura dari pelbagai negeri
(JOHOR, KEDAH, TERENGGANU , KELANTAN , PERAK & PENANG ) .
https://arnamee.blogspot.com/2012/11/resepi-bubur-asyura-dari-pelbagai.html?m=1
 ENY ABDULLAH. (2014). EnyAbdullah.Com . Bubur Lambuk Daging Style Utara Sedap Memikat! .
http://www.enyabdullah.com/2016/06/bubur-lambuk-daging.html?m=1
 Nabihah Sejuta Rasa . (2012). Nabihah Sejuta Rasa. Resepi Bubur Lambuk Pantai Timur.
http://nabihahsejutarasa.blogspot.com/2013/06/resepi-bubur-lambuk-pantai-timur.html?m=1
 My Resipi. (2007). MyResipi.com . Bubur Lambuk Daging .
https://myresipi.com/recipes/bubur-lambuk-daging
 Resepi Cheff. (2016). Resipi Cheff. Bubur lambuk Utara.
https://resepicheff.blogspot.com/2013/07/bubur-lambuk-utara.html?m=1

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 Marliana Shamsudin. ( 2019). KELUARAGA. Teringin Makan Pengat Labu Yang Lembut Berlemak Rasanya, Ni Tips &
Resipinya! .

https://www.keluarga.my/teringin-makan-pengat-labu-yang-lembut-berlemak-rasanya-ni-tips-resipinya/
 Tumis. (2019).Tumis.My. Pengat Kurma.
https://www.citationmachine.net/items/confirm
 Zaharah. (1970). Zara. Pengat Ubi Kayu…
http://zaralovebaking.blogspot.com/2018/10/pengat-ubi-kayu.html?m=1
 My Resipi. (2016). My Resipi.com. Pengat Durian.
https://myresipi.com/recipes/pengat-durian-2be65ee5-f7f6-4ed9-a103-3b49674787b3
 Kak Rose. (1970). Pengat Nangka Bersagu.Pengat Nangka Bersagu.
http://seripayaku.blogspot.com/2017/10/pengat-nangka-bersagu.html?m=1
 Siti Awadah. (2018). RESEPI PENGAT KELADI PALING SIMPLE TAPI SEDAP .
https://www.sishawa.com/2018/09/resepi-pengat-keladi-paling-simple-tapi.html?m=1
 Namakucella. (1970). Pengat Keledek Oren. Pengat Keledek Oren.
http://namakucell.blogspot.com/2018/04/pengat-keledek-oren.html?m=1
 My Resipi. (2012). My Resipi.com. Pengat Pisang Strawberry.
https://myresipi.com/recipes/pengat-pisang-strawberry

76

ABOUT THE AUTHOR

BUDIAH KARMILIE is a lecturer in Polytechnic Sultan Idris Shah, Sabak Bernam. She has been entrusted to assist stu-
dents in completing the final semester of the Final Year Project (FYP) for 5th-semester students.
Also, she teaches the subject of food and beverage services in Polytechnics. Besides, she has a Master from University of
Tun Hussein Onn and did her first degree in University of Technology Mara in hospitality field. She uses her knowledge
obtained through her 10 years of teaching experience and her formal education as well as an interest in cooking to spread
her interest and share her experience with her students.

SITI AISHAH is a student of Polytechnic Sultan Idris Shah, Sabak Bernam who will be graduated with Diploma in Food
Service Halal Practice. This year, she was commissioned to create a final year project entitled Discover Malay Food. She did
a study on various types of bubur and pengat in Malaysia. She is a student who is passionate about food , she aspires to
become an entrepreneur in the field of cooking. With the knowledge that she has learned, she aims to share them with the
rest through this cookbook. This is one of the lessons learned in polytechnics where she apply her knowledge in basic east-
ern and western cookery, food production, commercial foodservice operation, and food and beverage cost control.

QURRATUAINI is a student of Polytechnic Sultan Idris Shah, Sabak Bernam who will be graduated with Diploma in Food
Service Halal Practice and she is also holds a community college certificate in cooking midwives. This year, she is commis-
sioned to create a final year project called Discover Malay Food. Therefore, she produces a book about various types bubur
and pengat in Malaysia. She is a student who is very interested in the food industry as she has expertise in cooking. With
her expertise in cooking, she published a book on traditional Malaysian cooking, this is one of the lessons learned in poly-
technics where she has studied the subject of food and beverage, restaurant operation, instant western, bakery.

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This book is about Traditional Malay Dessert that has its own specialty and uniqueness ,
because every food featured in this book is symbolic and only available on a certain day.
This book consist of Bubur Lambuk, Bubur Asyura and Pengat which is a part of Malay
Food that was eaten on a certain day . Bubur Lambuk can be found the month of Rama-
dan. While, Bubur Asyura can be found during the moth of Awal Muharam . Lastly, Pengat
can be found during festivals in Malaysia and also be served as sweet dessert.

Jabatan Pelancongan Dan Hospitaliti
Politeknik Sultan Idris Shah

Sungai Lang, 45100 Sungai Ayer
Tawar, Sela7n8gor


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