Assalamualaikum wbt
On the second day, we were taught on how to make the famous Melaka dish which is Asam Pedas. Asam Pedas is one of the significant and popular dish in Melaka. It is different from any other types of Asam pedas in Malaysia because there is the addition of 'belacan' (shrimp paste) and 'halba' (fenugreek) into the dish.
After the demonstration were given, it was then our turn to make the Asam Pedas dish. All of us were divided into 3 groups and each have to make one Asam Pedas dish which was later judged by our lecturer, Dr Shahrim.
This dish is very simple to be made. Some may want to add other kind of spices such as jintan putih (cumin), turmeric powder, bunga kantan (torch ginger), and daun kesum (laksa leaves) to make it more flavorful.
This cooking demonstration has made use realised about the importance of learning it in order to retain the tradition and culture of our ancestors. We do not want it to fade as the time passes. Of course, development and catching up with the latest trends are necessary as we move on from one century to another. However, there are some aspects that we need not have to change especially in terms of the food, so that the younger generation will be able to know about it too, and continue to make the efforts of preserving it for future generations.
By: Zinneerah Mohd Mazlan
On the second day, we were taught on how to make the famous Melaka dish which is Asam Pedas. Asam Pedas is one of the significant and popular dish in Melaka. It is different from any other types of Asam pedas in Malaysia because there is the addition of 'belacan' (shrimp paste) and 'halba' (fenugreek) into the dish.
The ingredients used are very simple:
Fish
Okra (Lady's finger)
Chilli paste
Lemongrass
Cooking Oil
Tamarind juice
Garlic
Onion
Halba
Salt (to taste)
After the demonstration were given, it was then our turn to make the Asam Pedas dish. All of us were divided into 3 groups and each have to make one Asam Pedas dish which was later judged by our lecturer, Dr Shahrim.
This dish is very simple to be made. Some may want to add other kind of spices such as jintan putih (cumin), turmeric powder, bunga kantan (torch ginger), and daun kesum (laksa leaves) to make it more flavorful.
This cooking demonstration has made use realised about the importance of learning it in order to retain the tradition and culture of our ancestors. We do not want it to fade as the time passes. Of course, development and catching up with the latest trends are necessary as we move on from one century to another. However, there are some aspects that we need not have to change especially in terms of the food, so that the younger generation will be able to know about it too, and continue to make the efforts of preserving it for future generations.
By: Zinneerah Mohd Mazlan
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