NASI HUJAN PANAS Malaysian Cuisine Dr SITI HAJAR BINTI ZAKARIAH Our Lecturer
TOPIC ACKNOWLEDGEMENT INTRODUCTION RECIPE & METHOD CONTENT OVERAL REFLECTION CONCLUSION APPENDIX TABLE OF CONTENT
OUR GROUP Hani Amirah Nik Nor Aishah Nurin Nabihah Muhammad Aisar
First of all, thanks to ALLAH S.W.T for His mercy and guidance in giving us full strength to complete thisNasi Hujan Panas task. With bless from Him, we finished our practical class. We express our deep sense of gratitude and appreciation to our lecture Dr Siti Hajar Binti Zakariah for giving us a great opportunity to participate this practical with a non-stop guide from the beginning of class until the end. Her dedication in giving all the knowledge about this topic has made this practical easier to be done. Through this practical class also, we have gained a lot of knowledge. A special thanks goes to group 4 members, Nik Nor Aishah Binti Daud, Nurin Nabihah Binti Noor Azman, Hani Amirah binti Mohd Amrul and Muhammad Aisar Bin Zakaria who helped and work hard to produce a good teamwork with all afford and responsibility from the beginning of class until the end. Finally, we also would like to express thanks for those who are directly or indirectly involved in the making of this nasi hujan panas product. ACKNOWLEDGEMENT
The rice dish is called hot rain rice because of its various colors. Yes, Nasi Hujan Panas consists of three colors. If the Nasi Minyak is yellow, then the hot rain rice is green, yellow and red. As with the weather, if it's hot and then it rains, then a rainbow will appear in the sky. Well, because this rice is green, red and yellow, the Malays later call it Nasi Hujan Panas. Some call it rainbow rice. With a beautiful combination of colors, hot rain rice is certainly very appetizing. Nasi Hujan Panas is one of Malaysia's main menu items. Not only that, the rainbow rice has been very famous since ancient times. Actually, this rice is more or less the same as Nasi Minyak. The only difference between Nasi Minyak and Nasi Hujan Panas is that it has various colors that make this rice look more attractive. In this recipe, only put cashews and raisins. If you want to put other ingredients, you can follow your own taste. We use basmathi rice because it tastes better and softer. The amount of water depends on the type of rice you use. Can be added or reduced according to the rice of each choice because the amount of water is different for each rice. There is also rice that needs to be soaked first. So, cook the rice according to the meal recommendations on each rice pack. This rice is suitable to eat with red cooked chicken, chicken and meat curry or dates, pickled cucumbers, spicy pickles and so on. Easy red cooked chicken, honey red cooked chicken, chicken dates, chicken curry and many more. INTRODUCTION
Recipe & Method 2 Tablespoons of Minyak Sapi 2 Tablespoons of Butter 1 Stick of Cinnamon Bark 2 cardamoms 2 star anise 3 cloves 3 Red Onions 2 Cloves of Garlic 2 Sheets of Pandan Leaves 1 Cup @ 250 ml Liquid Milk 2 Cups @ 500 ml Water 1 teaspoon of Salt 20 grams of cashew nuts 20 grams of Raisins 2 Cups @ 420 grams of Basmathi Rice Food colouring INGREDIENTS
Recipe & Method Add Minyak Sapi and butter to the pan. Saute cinnamon bark, cardamom, star anise and cloves. Add shallots, garlic and pandan leaves and saute until fragrant. Then, add liquid milk, water and salt. Stir well and wait until it boils. Add cashew nuts, raisins and rice. Stir well. Transfer to a rice cooker and cook as usual. When the rice is cooked, make some holes in the rice and put your favorite food coloring. Cook the rice again for about 5 minutes. After the rice is cooked, stir the rice gently using a fork so that the rice does not break easily. METHOD
Before Class Lecturer has set this week as Malaysian week. Lecturer distributes each group based on the choice of course meal, namely, appetizer, main course, soup dan dessert. Our group is required to make an main course which is Nasi Hujan Panas. Inspect each ingredient that has been ordered to make sure no ingredients are left behind. Distribution of tasks for each individual. During Class Lecturer briefing before starting the class and check all the retired all students. Lecturer tell to make sure our product can get ready before 12 pm. it is because the product will come out on 12.30 pm. Each person in the group did the task given Hani and Aishah did the ingredient, Aisar and Nurin wash the rice. After that, all the item must need to put together with rice into the tray. At 1.30pm the restaurant were closed and no coming order we cleaned all the utensils and equipment PREPARATION BEFORE THE CLASS DURING THE CLASS & AFTER CLASS
After Class ·Listening to lecturer’s briefing before the class ended. ·Lecturer give a comment about all the product were come out ·Lecturer give a reminder to each student to make a reflection of the product and the report by week PREPARATION BEFORE THE CLASS DURING THE CLASS & AFTER CLASS
OVERALL REFLECTION Overall, this week’s practical classes went smoothly. This week we start early of practical classes because all ingredients get it completely from suppliers. After that, we ready to come out the product before 12 pm which is in 2 hours only. Our product sold out in 20 pax. Well overall was good and the team work well together. We done all the classes at 3pm. CONCLUSION In conclusion, this Nasi Hujan Panas is served with red cooked chicken and vegetables to make the dish look very appetizing. The customers who attended gave good comments about the nasi hujan panas produced, they were satisfied and affordable. This is so, everything is the result of good cooperation between each member in making this dish a success and can be served well to customers.
APPENDIX Figure 1 The ingredients are ready for distribution into groups Figure 2 : the rice are ready to plating Figure 3: the rice are ready to come out