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Published by ainurfarhanah8, 2024-02-05 02:01:28

E MAGAZINE

E MAGAZINE

CUISINE Each country and region within Asia has its own unique culinary traditions, ingredients, and flavors, contributing to the rich tapestry of Asian cuisine. ASIAN FOODTRADITIONAL CUISINE WWW.ASIANCUISINE.COM Traditional Asian cuisine is incredibly diverse, reflecting the rich cultural and historical tapestry of the continent. Each region has its own unique flavors, ingredients, and cooking techniques. Here's a brief overview of traditional foods from different parts of Asia.


TRADITIONAL FOOD TABLE OF CONTENTS MALAYSIAN FOOD 2-5 INDONESIAN FOOD 6-9 THAILAND FOOD 10-13 JAPANESE FOOD 14-17 GAMES AND WRITERS WORDS SEARCH 22 WRITERS 23 QUOTES 24 KOREAN FOOD 18-21 page 2


Nasi lemak Nasi kerabu Rendang Desserts Cendol Abc F O O D S O F M a l a y s i a GOOD FOOD Variety of foods DIFFERENT PLACES DIFFERENT FOOD 2


Nasi lemak Nas i lemak i s a popular and famous di sh that everyone would love. Nas i lemak, served with sambal, f r ied c r i spy anchovies , tes ted peanut s and cucumber . Pandan leaves or s c rewpine leaves i s the sec ret ingredient s . The leaves are highly f ragrant with with floral smell. They are used in many malays ian rec ipe. Usually, Malays ian will eat nas i lemak for thei r breakfas t. In Malac ca, usually nas i lemak will served with kangkung, a cont ras t f rom the cucumber that i s commonly used in the s tandard ver s ion of di sh. The national di sh of Malays ia. Nas i means r i ce, and lemak can be t rans lated as r i ch or tas ty. Ri ce i s boiled in water with coconut milk, pandan leaves and other spi ces . 3


LAKSA JOHOR Laksa johor is a fusion dish that combines Italian spaghetti and Malay style broth. It is from the southern state of johor. Moreover, this style of curry noodles consists of spaghetti, drenched in traditional Malay style laksa kuah made with ground fish paste, herbs, chillies, spices and a mix of fresh vegetables. The result is an interesting blend of sweet, tangy, spicy and savoury flavours combined with a combination of textures – crunchy, soft and grainy, eaten with the spaghetti. HOW DID THE LAKSA JOHOR GET INTO TRADITIONAL FOOD? According to the legend, Sultan Abu Bakar who was the Sultan (king) of Johor from 1886 to 1895 was in Europe on an official mission. He visited Italy and fell in love with Bolognese spaghetti. When Sultan Abu Bakar returned to Johor, he ordered the royal chef to make laksa with spaghetti and thus, Laksa Johor was born. other than that, Laksa Johor is actually not that wellknown beyond Johor. It is also seldom found in stalls or restaurants, because it is laborious to make a good bowl of it, and hence not commercially practical. There are way too many ingredients, manual work and skills required in preparing the laksa gravy 4


Dessert Umai/kenilau Umai i s a popular t raditional native di sh of the me lanau peopl e in Sarawak Malays ia, whi ch i s usually eat en by fi she rmen. Umai i s a di sh of s li c ed raw fi sh with a mixtur e of onions , chilli e s , vinegar , salt and lime jui c e . The ac idi c jui c e us ed in the mar inade " cooks " the fi sh, s imilar to c evi che . It' s oft en s e rved with a s ide of toas t ed sago pear l s or r i c e c racke r s . The s impli c ity of it s pr eparation and the us e of f r e sh ingr edi ent s make Umai a r e f r e shing and popular di sh, e spe c ially in the coas tal r egions of Sarawak. Kuih angku, i s a t raditional Malays ian and Singapor ean de s s e r t. It' s a small, oval-shaped pas t ry made f rom glutinous r i c e flour with a filling typi cally made f rom mung bean or swe e t ened peanut pas t e . The dough i s oft en dyed r ed us ing natural color ing f rom r ed yeas t r i c e , giving the kuih it s 5 di s tinc tive r eddi sh appearanc e .


FOODS INDONESIAN Delicious Food Make our Mood Happily "Indonesian cuisine is vibrant, colorful, and packed with bold flavors that dance on your taste buds." 16 6


"Indonesian food is a journey for the senses, where each bite tells a story of a rich culinary heritage." " BAK SO" I S AN INDONE S IAN DI SH THAT I S POPULAR AND WIDE LY ENJOYED. I T CONS I S T S OF MEAT BAL L S (USUAL LY MADE F ROM A MIXTUR E OF GROUND B E E F AND TAP IOCA F LOUR ) S E RVED IN A F LAVOR FUL B ROTH, OF T EN ACCOMPANI ED BY NOODL E S , TOFU, AND VAR IOUS OTHE R INGR EDI ENT S . BAK SO CAN B E FOUND IN S T R E E T FOOD S TAL L S , R E S TAURANT S , AND HOME S THROUGHOUT INDONE S IA. MALANG, A CI TY IN EAS T JAVA, INDONE S IA, I S KNOWN FOR I T S DI S T INCT IVE CUL INARY OF F E R INGS , INCLUDING I T S OWN TAK E ON BAK SO. MALANG- S TYL E BAK SO OF T EN HAS I T S OWN UNIQUE F EATUR E S AND F LAVOR S THAT S E T I T APAR T F ROM BAK SO FOUND IN OTHE R R EGIONS . BAK SO MALANG I S OF T EN R ECOGNI Z ED FOR I T S S P ECIAL TYP E OF MEAT BAL L , WHICH MAY HAVE A MOR E R E F INED AND DI S T INCT TAS T E COMPAR ED TO BAK SO IN OTHE R R EGIONS . I T ' S A DE L ICIOUS AND COMFOR T ING DI SH THAT R E F L ECT S THE DIVE R S E AND F LAVOR FUL CUL INARY LANDSCAP E OF INDONE S IA. BAKSO IN MALANG 7


DESSERT : INDONESIA'S MUST-HAVE DISHES INDONE S IA OF F E R S A R ICH VAR I E TY OF DE S S E R T S THAT SHOWCAS E THE COUNT RY' S DIVE R S E CUL INARY HE R I TAGE . HE R E AR E SOME POPULAR INDONE S IAN DE S S E R T S B I KA AMBON I S A T RADI T IONAL INDONE S IAN CAK E THAT OR IGINAT E S F ROM THE NOR TH SUMAT RA R EGION, PAR T ICULAR LY F ROM THE CI TY OF MEDAN. I T ' S A UNIQUE AND DE L ICIOUS DE S S E R T THAT HAS GAINED POPULAR I TY THROUGHOUT THE COUNT RY AND B EYOND. WHEN VI S I T ING INDONE S IA, PAR T ICULAR LY MEDAN OR NOR TH SUMAT RA, T RYING B I KA AMBON I S A MUS T . I T S UNIQUE T EXTUR E AND F LAVOR MAK E I T A DE L IGHT FUL T R EAT FOR THOS E WI TH A SWE E T TOOTH. NAGASAR I I S A T RADI T IONAL INDONE S IAN S T EAMED CAK E OR KUE ( SNACK /DE S S E R T ) THAT I S POPULAR FOR I T S SWE E T AND AROMAT IC F LAVOR S . HE R E AR E THE K EY F EATUR E S OF NAGASAR I : 1 . INGR EDI ENTS: R ICE F LOUR : NAGASAR I I S OF T EN MADE WI TH A MIXTUR E OF R ICE F LOUR AND TAP IOCA F LOUR , GIVING I T A SOF T AND S L IGHT LY CHEWY T EXTUR E . BANANA L EAVES: THE CAK E I S TYP ICAL LY WRAP P ED IN BANANA L EAVE S B E FOR E B E ING S T EAMED, IMPAR T ING A SUB T L E F RAGRANCE TO THE DE S S E R T . BANANA AND COCONUT F I L L ING: NAGASAR I I S F I L L ED WI TH S L ICE S OF BANANA AND GRAT ED COCONUT , OF T EN SWE E T ENED WI TH A MIXTUR E OF PALM SUGAR , SUGAR , AND A P INCH OF SAL T . NAGASAR I I S A DE L ICIOUS AND VI SUAL LY AP P EAL ING T R EAT THAT SHOWCAS E S THE CR EAT IVI TY AND F LAVOR S OF INDONE S IAN DE S S E R T S . I T ' S A DE L IGHT FUL ADDI T ION TO THE AR RAY OF T RADI T IONAL KUE FOUND IN INDONE S IAN CUI S INE . K L E PON I S A T RADI T IONAL INDONE S IAN SWE E T SNACK OR KUE , KNOWN FOR I T S DI S T INCT IVE AP P EARANCE AND DE L ICIOUS COMB INAT ION OF F LAVOR S . K L E PON HAS A CHEWY AND S L IGHT LY S T ICKY T EXTUR E DUE TO THE GLUT INOUS R ICE F LOUR . THE COMB INAT ION OF THE SWE E T COCONUT AND L IQUID PALM SUGAR F I L L ING WI TH THE AROMAT IC PANDAN- F LAVOR ED OUT E R LAYE R CR EAT E S A DE L IGHT FUL TAS T E WI TH A BALANCE OF SWE E TNE S S AND F R E SHNE S S . K L E PON I S A POPULAR T RADI T IONAL SNACK IN INDONE S IA AND I S OF T EN AS SOCIAT ED WI TH CUL TURAL AND FAMI LY GATHE R INGS . I T S P R E PARAT ION AND CONSUMP T ION AR E SOME T IME S PAR T OF CUL TURAL R I TUAL S OR CE R EMONI E S . K L E PON I S NOT ONLY A DE L ICIOUS T R EAT BUT AL SO A R E P R E S ENTAT ION OF THE R ICH CUL INARY HE R I TAGE AND CUL TURAL T RADI T IONS OF INDONE S IA. I F YOU HAVE THE OP POR TUNI TY TO T RY I T , YOU' L L EXP E R I ENCE A DE L IGHT FUL B L END OF F LAVOR S AND T EXTUR E S IN THI S UNIQUE INDONE S IAN SNACK . 8


indonesia figure VINDEX T ENGK E R I S A CHE F F ROM INDONE S IA WHO HAS GAINED R ECOGNI T ION FOR HI S EXP E R T I S E IN CUL INARY AR T S . TO F IND THE MOS T UP - TODAT E INFORMAT ION ABOUT VINDEX T ENGK E R ' S CUL INARY CR EAT IONS , INCLUDING ANY NEW DI SHE S OR CONT R I BUT IONS TO THE CUL INARY WOR LD, I R ECOMMEND CHECK ING HI S OF F ICIAL WE B S I T E , SOCIAL MEDIA P ROF I L E S , INT E RVI EWS , OR R ECENT AR T ICL E S ABOUT HIM. CHE F S OF T EN SHAR E THE I R LAT E S T CR EAT IONS AND P ROJ ECT S THROUGH THE S E CHANNE L S , AL LOWING ENTHUS IAS T S AND THE PUB L IC TO S TAY INFORMED ABOUT THE I R WOR K .HE MAY HAVE GAINED R ECOGNI T ION FOR HI S CUL INARY EXP E R T I S E , BUT S P ECI F IC DE TAI L S ABOUT HI S CAR E E R , CR EAT IONS , OR OTHE R P E R SONAL AND P ROF E S S IONAL INFORMAT ION MIGHT NOT B E R EADI LY AVAI LAB L E IN PUB L IC SOURCE S . 9


Thai cuisine is renowned for its vibrant and diverse flavors, a harmonious blend of sweet, sour, salty, bitter, and spicy elements. It is characterized by fresh ingredients, aromatic herbs, and a variety of dishes that cater to different tastes and preferences. Overall, Thai cuisine is a delightful fusion of flavors, colors, and textures, making it a favorite among food enthusiasts worldwide. Whether you're enjoying street food, dining in a local eatery, or savoring a meal in a high-end restaurant, the richness and diversity of Thai food are sure to leave a lasting impression. INTRODUCTION: ABOUT THAI FOOD: Thailand is renowned for its rich and diverse culinary heritage, characterized by a harmonious blend of flavors, fragrances, and textures. Thai traditional food reflects the country's cultural and geographical influences, featuring a combination of sweet, sour, salty, bitter, and spicy elements. Here is an introduction to some of the most iconic and beloved Thai traditional dishes. Thai traditional food is not only about taste but also about the artful presentation and the use of fresh, vibrant ingredients. It reflects the country's diverse culinary influences and its commitment to balancing flavors in every dish. THAILAND TRADITIONAL FOOD page page 10


TOM YUM GOONG Tom Yum Goong is usually served hot and is a popular choice in Thai restaurants worldwide. It's often accompanied by steamed jasmine rice. The soup is not only delicious but also known for its aromatic and invigorating qualities. SPICY SHRIMP SOUP SHRIMP SOUP The name "Tom Yum Goong" translates to "Hot and Sour Shrimp Soup," and shrimp is a key ingredient. It is often used with the shells on to enhance the flavor of the broth. It is also the popular dish. Since 1888 The broth is typically made with a combination of lemongrass, kaffir lime leaves, galangal (a type of ginger), lime juice, fish sauce, and chili peppers. These ingredients create a harmonious blend of spicy, sour, and aromatic flavors. Mushrooms, tomatoes, and sometimes other vegetables like Thai bird's eye chilies, cilantro, and onions are commonly added to the soup to enhance its texture and flavor. Tom Yum Goong is not only a delicious and satisfying dish but is also known for its potential health benefits. The combination of herbs and spices in the soup is believed by some to have immune-boosting and anti-inflammatory properties. Whether you enjoy the clear broth or the creamy version, Tom Yum Goong is a flavorful representation of Thai cuisine, showcasing the perfect balance of sweet, sour, salty, and spicy flavors that Thai food is celebrated for. page 11


The glutinous or sticky rice used in this dish is distinct from regular rice, as it becomes soft and sticky when cooked. The rice is soaked, steamed, and then mixed with a sweet coconut sauce. Ripe and fragrant mangoes are a crucial component of this dessert. The most commonly used variety is the "Nam Dok Mai" mango, known for its sweet and floral flavor. The mango is sliced or diced and arranged on or alongside the sticky rice. Mango Sticky Rice, known as "Khao Niaow Mamuang" in Thai, is a popular and delightful Thai dessert that highlights the harmonious combination of sweet sticky rice, ripe mango slices, and coconut milk. This dessert is especially popular during the mango season, typically from April to June. Mango Sticky Rice is a beloved Thai dessert that is not only enjoyed in Thailand but has also gained international popularity. It is often featured in Thai celebrations, festivals, and special occasions. The dish represents the perfect balance of flavors and textures that Thai cuisine is known for, making it a must-try for those exploring the country's culinary offerings Mango Sticky Rice is typically served warm or at room temperature. The warm, sticky rice contrasts wonderfully with the cool, sweet mango and the rich coconut sauce. It is not only a delightful dessert but also a visually appealing one, often presented with a drizzling of additional coconut milk for added decadence. KHAO NIAOW MAMUANG MANGO STICKY RICE page 12


The unripe, green papaya is shredded or julienned and serves as the base of the salad. Its crisp texture provides a contrast to the other ingredients. Thai bird's eye chilies are commonly used to add heat to the salad. The amount can be adjusted to suit individual spice preferences. Minced garlic adds a savory flavor to the salad. Fresh lime juice provides the salad with a tangy and citrusy element. This is a staple in Thai cuisine and adds a salty and savory umami flavor to the salad. Palm sugar or brown sugar is used to balance the flavors, providing sweetness to counteract the sourness and saltiness. These add a burst of sweetness and color to the salad. Crushed or whole peanuts are often added for a nutty crunch. Som Tum also known as Green Papaya Salad, is a popular and refreshing Thai salad that combines sweet, sour, salty, and spicy flavors. It is a staple in Thai cuisine and has gained popularity worldwide for its unique taste and vibrant ingredients. SOM TUM Som Tum is often served as a side dish to accompany main meals, especially grilled meats. It can be enjoyed on its own or with sticky rice. The salad is typically served fresh and at room temperature. Som Tum is not only a popular Thai street food but also holds cultural significance in Thai cuisine. Its vibrant flavors and textures represent the balance of tastes that are characteristic of Thai cooking. The salad is a perfect embodiment of the Thai culinary philosophy: the harmonious interplay of sweet, sour, salty, and spicy elements. SOM TUM INGRIDIENTS GREEN PAPAYA SALAD page 13


JAPANESE FOODS Goodfood isa foundationof genuinehapiness 14


Ramenisawellknowndishglobally, especiallytheinstantvariety.Ramen hasitsrootsinChinesenoodledishes. NearlyeveryregioninJapanhasits ownvariationoframensuchasramen ofKyushu,Misoramenofhokaiddo andTonkatsuramenasthebrothfor ramencanbemadefromchicken, pork,beef,fish,orvegetableflavored withsoysauce,miso,dashi,andmany otherseasonings.Itisusuallyserved withscallion,seaweed,tofu,and bambooshoots,butthereare countlessothercombinationsto choosefrom.Theoriginsoframencan betracedbacktoYokohama Chinatownintheearly20thcentury. Theword‘ramen’isaJapanese borrowingoftheChinesewordlamian meaning‘pullednoodles’.Thedish evolvedfromsouthernChinesenoodle dishesreflectingthedemographicsof ChinesesettlersinYokohama.It gainedpopularityinJapan,especially duringfoodshortagesfollowingWorld WarII.In1958,instantnoodleswere inventedbyMomofukuAndo,further popularizingthedishiallytheinstant variety.However,inJapanthe authenticversionisfarsuperiortoits instantcounterpartintermsoftaste andvariety.Thenoodlesusedin ramenarealsospeciallymadeand haveasoftyetchewytexture.Ramenis thegotomealfortheJapaneseaftera longdayornightout,andit's commonlyregardedasfastfood.It's typicallyservedhotandit'safavorite oncolddaysbecauseitcanwarmed thebody.Itgottherecognitionit deservenowbecauseit’seasytofind everywhere. HISTORY OFRAMEN 15


CHICKENKATSUISJAPANESE DISH OF FRIED CHICKEN MADE WITH PANKO BREAD CRUMBS. IT IS GENERALLY SERVED WITH TONKATSU SAUCE A THICK JAPANESE VEGETARIAN PUREED FRUIT BASED BROWN SAUCE WITH RICE OR MISO SOUP AS PART OF A TWO OR THREE SET MEAL OR AS DINNER WITH RICE AND RAW SHREDDED CABBAGES. YOU ALSO CAN FIND CHICKENKATSU ATANY RICEBENTOBECAUSEITVERY CONVENIENT FOR LOT OF JAPANESE PEOPLE TO EAT ANYWHERE BECAUSE ITS EASY TO BRING AND EAT ALSO ITS CHEAP RATHER THAN EATING OUTSIDE. YOU ALSO CAN MAKE THIS AT HOME WITH ONLY THREE STEP FIRTSLY SEASON THE CHICKEN THEN DREDGE IN FLOUR. SECONDLY, COAT EACH BREAST IN EGG THEN PRESS INTO THE PANKO. LASTLY, FRY THE CHICKEN KATSU UNTIL GOLDEN BROWN AND PLATTED IT WITH RICE AND RAW CABBAGES AND BROWN SAUCETOCOMPLETEITALL. CHICKEN KATSU 16


MISOSOUP Miso soup is a famous cruise at Japan. It can be served with almost any meal because it’s simple yet flavorful soup so it blend well with everything. It also can be eaten at anytime could be when breakfast, lunch or dinner. Other than that, dashi is one of the primary ingredients in miso soup and mixed with miso paste that made by fermenting soybeans. Miso soup also served with tofu, scallion and wakame seaweed. However, other ingredient such as daikon ,shrimp, fish or meat can be added also recommended to eat it during cold season such as winter. 17


KOREAN FOODS Delicious food of the cooking 18


BIBIMBAP 1 Bibimbap is a popular Korean dish known for its colorful and vibrant presentation. The name "bibimbap" literally translates to "mixed rice" in Korean. This dish is a harmonious blend of various ingredients served on top of a bowl of steamed rice. The ingredients are arranged in sections on top of the rice rather than mixed together initially, allowing diners to mix them according to their preferences. Here are some key components of Bibimbap : -Rice -Vegetables -Minced meat -Egg -Gochujang -Sesame oil -Sesame seeds "Bibimbap: the art of harmony on a plate, where each ingredient plays a crucial role in the masterpiece of taste." 19


2 GIMBAP Gimbap, also spelled kimbap, is a popular dish that resembles sushi but has its own unique flavors and ingredients. The name "gimbap" literally means "seaweed rice, " as it is made by rolling rice and various ingredients in seaweed sheets. It is a versatile and portable food that is commonly enjoyed as a snack, lunch, or picnic item in Korea. Here are some key features of gimbap: 1.Rice 2.Seaweed Sheets (Gim) 3.Vegetables 4.Seasoning ( soy sauce, sesame oil, and sesame seeds). 5.Dipping Sauce 20


Bingsu, also known as patbingsu or bingsoo, is a popular Korean shaved ice dessert. It typically consists of finely shaved ice that has a light and fluffy texture, resembling snow. This shaved ice is then topped with a variety of ingredients to add flavor and texture. The most common toppings for bingsu include sweetened condensed milk, various fruits such as strawberries and mangoes, red bean paste (known as pat), mochi (chewy rice cakes), sweetened cereals, and occasionally a scoop of ice cream. The combination of these toppings creates a delicious and refreshing dessert, especially popular during the hot summer months in Korea. Bingsu comes in various flavors and styles, catering to different tastes. Some popular variations include green tea bingsu, chocolate bingsu, coffee bingsu, and more. Bingsu has gained popularity not only in Korea but also in other parts of Asia and beyond. It has become a trendy and Instagram-worthy dessert, with many cafes and dessert shops offering their own creative twists on the classic shaved ice dish. 3 Bingsu "In the realm of frozen fantasies, bingsu is the sweetest dream that melts on your tongue." 21


B I S O M T A M U S H I I L C D O I J T B V G M B A M B U R A N A Y I I I S L M P S E A K R M S M A C U K M Y K S R B O B G E A A A G H O T A S A N L R E A T B A L P O P A L T O M Y A M Z A U H I K D U M P L I N G P FOOD WORD SEARCH Find the words listed below and mark them with correct colours. SOMTAM BAKSO RAMEN MISO SOUP TOMYUM DUMPLING BIBIMBAP LAKSA GIMBAP


INDONESIAN FOOD (M/S 6-9) KOLEJ POLY-TEC HMARABP WRITERS KOLEJ POLY-TECH MARA BATU PAHAT 01 WRITERS LIST MALAYSIAN FOOD (M/S 2-5) BPN230510003 NURDINIE SHAZRIN BINTI SHAIFULLIZAN [email protected] BPN230510001 SITI NURAIN BINTI MOHAMAD RAFI [email protected] BPN230510005 AINUR FARHANAH BINTI MOHD NAZRUM [email protected] BPN230510004 ISHA NURSABRINA BINTI ZAINAL [email protected] BPN230510008 PUTRI NUR NABILAH BINTI MOHD NAZRIE [email protected] 02 03 THAILAND FOOD (M/S 10-13) YOU FAIL ONLY WHEN YOU STOP WRITING 04 JAPANESE FOOD (M/S 14-17) 05 KOREAN FOOD (M/S 18-21) THANK YOU! page 23


YOUR DIET IS YOUR BANK ACCOUNT. GOOD FOOD CHOICES ARE GOOD INVESTMENTS. - B ET H E N N Y F R A N K EL - page 24


References https://foodandroad.com/thai-foods-traditional-dishes/ https://en.wikipedia.org/wiki/Thai_cuisine https://www.soi55.my/thailand-vs-malaysias-food-culture-and-traditions/ https://www.indonesia.travel/my/en/trip-ideas/the-ultimate-guide-tomust-try-indonesian-food https://en.m.wikipedia.org/wiki/Nasi_lemak https://edition.cnn.com/travel/article/best-korean-dishes/index.html https://makansutra.com/the-royal-laksa-johor/ https://en.m.wikipedia.org/wiki/Umai_(food) all the background and images from pinterest 100% LINK:


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