Culinary Nutrition Assignment.docx - SCHOOL OF CULINARY ARTS Course Code HTCB1033 Course Title CULINARY NUTRITION Assignment Title Course Leader Student

Culinary Nutrition Assignment.docx - SCHOOL OF CULINARY...

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SCHOOL OF CULINARY ARTSCourse Code: HTCB1033Course Title : CULINARY NUTRITIONAssignment Title: Healthy Nasi LemakCourse Leader: Nur Juliana Bt AzhariStudent Name : Muhammad Aiman Rusyaidi Hisyam Bin MD Ali Student ID: MC190108249Submission Date: 12thJuly 2019 1
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TABLE OF CONTENTPage1)Acknowledgement 3 2)Introduction about the market 4 - 7 3)Body 8 - 154)Conclusion 165)Recommendations/Suggestions 17 - 196)References 207)Appendix 212
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AcknowledgementIn preparation of my assignment, I had to take the help and guidance of some respected persons,who deserve my deepest gratitude. As the completion of this assignment gave me much pleasure,I would like to show my gratitude to Miss Juliana Binti Azhari, Course Instructor, on UNITARInternational University for giving me a good guidelines for assignment throughout numerousconsultations. I would also like to expand my gratitude to all those who have directly andindirectly guided me in writing this assignment.In addition, a thank you to my parents, who supported me to take the Culinary Arts. I also thankmy friends especially Haikal Haziq on who always give me helping hands.Many people, especially my classmates have made valuable comment suggestions on my paperwhich gave me an inspiration to improve the quality of the assignment.INTRODUCTION 3
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NASI LEMAK.The words itself describe everything the dish have. Its Malaysian Addiction. The food that brought us growing up. Nasi lemak is a Malay fragrant rice dish cooked in coconutmilk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish it is also the native dish in neighbouring areas with significant Malay populations such as Singapore Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra especially Malay realm of Riau, Riau Islands and Medan. Nasi lemak can also be found in the Bangsamoro region of Mindanao prepared by Filipino Moro. It is considered one of the most famous dishes for a Malay-style breakfast. It is not to be confused with nasi dagang, sold in the Malaysian east coast states of Terengganu and Kelantan (and its kindred region in Pattani, Yala and Narathiwat in Thailand and Natuna in Indonesia), although both dishes are often served for breakfast. However, because nasi lemak can be served in a variety of ways, it is often eaten throughout the day.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 "oily or fatty rice", but is taken in this context to mean "rich" or "creamy". 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 ita distinctive flavour.
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