recipes from favourite special edition · ayam kuzi ayam percik deserts royal blue ondeh-ondeh kuih...
TRANSCRIPT
favourite recipes from SPECIAL EDITION
presented by chef dr. Shahrim Karim
recipes from recipes from recipes SPECIAL EDITION
rec
ipe
s
CONTENTS6
8
9
10
11
12
15
16
18
20
21
22
23
24
25
STARTERS
Chicken Satay with Peanut Sauce
Satar Ikan
Mee Goreng Mamak
Laksa Lemak Melaka
Curry Puff
MAIN DISHES
Tenderloin Beef Rendang
Shrimp Sambal
Nyonya Pineapple Shrimps
Asam Pedas
Ayam Kuzi
Ayam Percik
DESERTS
Royal Blue Ondeh-Ondeh
Kuih Dadar
Kueh Karia
Kueh Bakar Pandan
is a magical food paradise! This book provides an unique
insight to some of its most popular dishes. They can be found from street
food to fine dining restaurants.
Malaysian cuisine comprises of mainly three main cultures, Malay, Chinese and Indian. However, the neighboring countries, such as Brunei, Singapore, Indonesia and Thailand also have had some influences on our food for many generations. Some of the food found in Malaysia can also be found in those countries, but it might be called differently and the taste also might differ more or less.
I have to emphasize that the taste of Malaysian food is very unique, because we are able to blend those ingredients from different ethnics and make it our cuisine. We can proudly say that we have it all in Malaysia, the tagline “Malaysia Truly Asia” definitely suits to our food as well.
Main food ingredients are coconut milk, lemon grass, galangal, turmeric, tamarind and shrimp paste. Rice is the staple food, which is served with meat or chicken dishes and vegetables. In Malaysia, food is usually served in the center of the table and shared with several persons.
I hope that the recipes in this book will get you to practice some of our favorite food, and wish you Bon Apetite!
Dr. Shahrim Karim
Dr. Sharim Karim is a well-known chef in
Southeast Asia and a Malaysian heritage food authority &
specialist. Currently, he is an Associate Professor at the
Universiti Putra Malaysia (UPM). He has published various cookbooks and scientific papers
on the importance of food as a cultural heritage. In addition, he regularly visits countries around the world to promote Malaysian
cuisine.
Tasty meals
now made easier
than ever.
maznahpremium.com
Internationaldistributors and
wholesalers wanted!
Impress your guests with various flavours ofAsian & Malaysian cuisine. Just add a dazzleof this versatile dry paste in preparing yourfavourite dishes! *Available for Vegan and Gluten free
[email protected] maznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiummaznahpremiumhello@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]@[email protected]
Tasty meals
now made easier
than ever.
maznahpremium.com
Internationaldistributors and
wholesalers wanted!
Impress your guests with various flavours ofAsian & Malaysian cuisine. Just add a dazzleof this versatile dry paste in preparing yourfavourite dishes! *Available for Vegan and Gluten free
Tasty meals
now made easier
than ever.
maznahpremium.com
Internationaldistributors and
wholesalers wanted!
Impress your guests with various flavours ofAsian & Malaysian cuisine. Just add a dazzleof this versatile dry paste in preparing yourfavourite dishes! *Available for Vegan and Gluten free
Tasty meals
now made easier
than ever.
maznahpremium.com
Internationaldistributors and
wholesalers wanted!
Impress your guests with various flavours ofAsian & Malaysian cuisine. Just add a dazzleof this versatile dry paste in preparing yourfavourite dishes! *Available for Vegan and Gluten free
Chicken Satay with Peanut Sauce Malaysian heritage chicken satay on skewers served with compressed rice, cucumber, onions and peanut sauce
7
Ingredients
• 10-15 skewers• 2 pcs chicken breast - cut into 2.5 cm cubes• BLEND:
− 2 cm turmeric fresh/ powder − 2 cm ginger − 2 cm galangal − 4 pcs shallots − 3 cloves garlic − 2 stalks lemon grass, sliced − 2 tbsp coriander
• 2 tsp fennel seeds• 2 tsp cumin • 2 tbsp granulated sugar • Salt to taste
Method
1. If using wooden skewers, soak them in water (to prevent burning).
2. Cut chicken into medium cubes and place in a bowl.
3. Place all marinade ingredients in a food processor or chopper. Process well.
4. Pour the marinade over chicken and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
5. When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer; leaving the lower half empty so that the person grilling has a “handle” to easily turn the satay during cooking.
6. Grill the satay on your BBQ, or on an indoor grill, basting the first time, you can baste the satay with a little left over marinade form the bottom of the bowl. Grill the satay for 2-3 minutes each side and then remove from the heat. Serve hot with compressed rice, cucumber and onion and delicious satay peanut sauce.
Peanut SauceIngredients
• 200 g dry roasted peanuts (unsalted)• 2 tsp tamarind juice• 5 tsp sugar • 1 ½ tsp salt • 1 cup water • Blended/spice paste ingredients:
− 10 dried chillies (soak with hot water for 15 to 20 minutes) − 2 cloves garlic − 12 shallots − 2 stalks lemongrass (white part only) − 1 tsp coriander − 1 tsp fennel seeds − 1 tsp cumin − 2 pcs candle nuts – optional − 2 cm dried shrimp paste − ½ cup cooking oil
Method
1. Crush the peanuts coarsely with mortar and pestle or mini food processor and set aside.
2. Blend/grind the spice paste ingredients until fine. Heat oil and fry the spice paste until aromatic and well cooked.
3. Add the peanuts, tamarind juice, water, sugar, and stir thoroughly. Simmer using low heat while continue stirring for about 15-20 minutes until the peanut sauce turns smooth and thick. If too thick, add some water.
4. Serve at room temperature with the satay.
8
Ingredients
• 500 g spanish mackerel (flesh only – to be mashed / chopped)
• 300 g grated young coconut • 5 pcs bird’s eye chili – chopped • 10 shallots - slice thinly • 3 cm ginger – slice thinly • 1 stalk lemon grass – slice
thinly • 3 tbsp tamarind juice • Salt and pepper for seasoning • banana leaves for wrapping • bamboo skewer for grilling
(similar to the satay bamboo skewer)
Satar Ikan Fish wrapped in Banana Leaves
Method
1. Fish and grated coconut are mixed together2. Mix all other ingredients and combine well3. Add the tamarind juice and season well4. Shape the banana leaf into a cone, and take 20/25 gm of the mixture 5. Cover the cone by inserting a bamboo skewer through the cone6. Grill for 5 to 6 minutes
9
Ingredients
• 500 g egg noodles• 3 tbsp oyster sauce • 3 tbsp ketchup• 3 tbsp dark soy sauce• 4 shallots • 4 cloves garlic• 2 tbsp chili paste • 200 g boneless chicken breast, cut into
½ -inch cubes (half cooked)• 200 g shrimp, peeled and deveined• 2 cups bean sprouts, rinsed• 150 g mustard greens/sawi• 1 carrot – cut into strips• 200 gm cabbage • 1 medium tomato, quartered • Seasoning
Method
1. In a wok, heat up some cooking oil, add the shallots and garlic, stir until aromatic, then add the chilli paste, let the paste cook for 7 to 8 minutes
2. Add the ketchup, dark soy sauce, oyster sauce, and stir well. Add the chicken and shrimps
3. Add the noodles and other vegetables. 4. Stir well so that all ingredients are mixed
thoroughly in the noodles. 5. Season with salt and pepper 6. Serve hot and garnish with deep fried
onion and cut red chilies
Mee Goreng Mamak Indian styled fried Noodles
10
Ingredients
• 20 dried chilies – soaked in water and grounded
• 8 red onions – grounded to a paste • 4 stalks lemon grass – grounded •• 4 inch galangal – grounded 4 inch galangal – grounded • 1 tsp turmeric powder • 1 tsp cumin powder• 1 tsp coriander powder• 120 g shrimp paste • 150 g candle nut (soaked in water and
grinded, optional)• 4 torch ginger flower• 10 pcs kaffir lime leaves • 1.5 liter thick coconut milk• ½ cup cooking oil • 600 g canned tuna in spring water –
grounded with some water • 1 pkt pasta – Spaghetti / Angel Hair –
cooked for 12 minutes and put aside
Method
1. In a sauce pot, add some oil, saute the onions, ginger, turmeric, lemon grass and galangal
2. Add the chili paste and cook until aromatic and the color of the paste becomes dark red and add the cumin and coriander powder
Laksa Lemak Melakatuna fish based soup served with rice noodles, pasta or vermicelli garnish with cucumber and Mint Leaf
3. Add the shrimp paste and grounded tuna and stir well, and add the kaffir lime leaf or curry leaf. Add in the grounded candle nut and stir well.
4. Add 2 cups of water and boil5. Add the coconut milk and season to
taste. If it is too thick, add more water. 6. In a bowl, add some pasta, pour in
the soup and top with additional ingredients listed as follows:
Topping/Garnishing for the laksa • 10- 15 shrimp medium sized – remove
the shell and blanch in hot water, set aside
• 200 g beans sprouts – to be served raw
• 1 bunch mint leaf• 1 Japanese cucumber – julienne / fine
strips • 2 limes – slices / segments• ½ cup fried shallots
11
Pastry
Ingredients
• 500 g flour • 200 g melted butter or
warm vege oil • 150 ml water• ½ tsp salt
Method
1. In a bowl, add flour and salt. Next, add the butter and mixed them well until it becomes like sandy
2. Add the water until it forms a dough. Knead well and rest the dough for half an hour
Potato fillingIngredients
• 1 kg potatoes, peeled and cut into small dice (1cm x 1 cm)• 3 red onions – chopped • 3 cloves garlic – chopped• 1 inch ginger – chopped • 200 g chicken breast – grounded or chopped – grounded or chopped –• 2 tbsp curry powder • 1 tsp salt• ½ cup cooking oil• 1 cup spring onion – chopped
Method
1. Saute chopped onion and garlic in oil until translucent 2. Add the ginger, keep on stirring until it gets brown, add
the curry powder.3. Next, add the chicken meat, and stir well. Add the dice
potatoes and stir well, add some water if it gets too dry4. Stir until the potatoes are cooked and soft, season with
salt and cool down.5. Roll out dough between two sheets of baking paper to Roll out dough between two sheets of baking paper to
3-mm thickness. For roughly medium-sized puffs, cut 3-mm thickness. For roughly medium-sized puffs, cut into 11-cm (4.5-inch) rounds, or for smaller puffs, cut into into 11-cm (4.5-inch) rounds, or for smaller puffs, cut into 9-cm (3.5-inch) rounds using a cookie cutter and stuff the 9-cm (3.5-inch) rounds using a cookie cutter and stuff the filling into the centre of the pastry and fold into half. You filling into the centre of the pastry and fold into half. You can use a fork to press the sides of the pastry or make a can use a fork to press the sides of the pastry or make a pattern by press and flip on the sides. pattern by press and flip on the sides.
6. Deep fry the curry puff in oil.Deep fry the curry puff in oil.7. Serve warm. Serve warm.
Curry Puffshort crust pastry filled with spicy potato and chicken filing (20-25 small pastries)
12
Rendang is Malaysia’s most popular dish in the country. It is typically a thick or dry stew made mainly from beef, lamb and chicken, cooked with selected spices including chilli paste, coconut milk, onions, lemon grass and galangal. It can also be made from shrimp, fish, cockles and tapioca shoots. There are many varieties of rendang from various part of Malaysia, that have different taste, colour
Tenderloin Beef Rendang
simmered in Coconut and Turmeric
and texture. Of course rendang is always hot and spicy.
Originally from Indonesia, it was brought to the Malay Peninsular during the immigration of people from Indonesia 500 to 600 years ago. Today, Malaysian rendang has become one of our national dishes and the flavor is uniquely Malaysian. Rendang has to be
13
Beef MarinateIngredients
• 1 kg beef tenderloin• 6 red onions • 3 cloves garlic• 3 stalks lemon grass• 3 inch ginger • 2 inch galangal • ½ cup vegetable oil
Method
1. Combine all ingredients in a food processor and blend them until it becomes a smooth paste.
2. Rub the spice paste onto the beef tenderloin, and let marinade for 2 hours or if possible leave it overnight.
3. To sear, heat the oil in an oven-proof skillet over medium to high heat until almost smoking. Cook the meat quickly, turning with tongs, until nicely brown on all sides and transfer to oven, 200°C.
4. Roast until done to your liking.5. Allow tenderloin to rest 5 to 10 minutes
before cutting the meat.6. Cut the meat into required size and
serve with the rendang sauce.
cooked for several hours, so that all of the flavours will be immersed into the meat.
The nutty and caramelized flavor partly contributed by the sugar content in the onions and other ingredients make the preparation a complex one. Cooking rendang is an art, from mixing the various spices to determining the final colour of rendang needs a lot of experience. In cooking, one can have the same ingredients, but the final taste of the rendang can turn out totally different. We believe in “air tangan”, a saying which literally means “water of the hands”, everyone’s cooking has a unique taste, although the recipe is the same.
Rendang Sauce (10 – 15 portions)
Ingredients
• 6 tbsp red chilly paste • 10 bombay or red onions – grounded• 8 cloves garlic – grounded • 2 inch ginger – grounded• 1 inch tumeric – grounded ( or ½ tbsp.
turmeric powder) • 4 stalks lemon grass – grounded • 2.5 inch galangal – grounded • 4-5 kaffir lime leaves • Mixed spices 5 pcs cardamon, 4-5
cloves, 1 stick cinnamon and 3 star anise • 4 cups coconut milk• 2 tbsp brown sugar • 1tbsp cumin powder• ½ tbsp black pepper (ground)• 2tbsp coriander (ground) • 1 tbsp fennel seed (ground) • ½ cup pounded roasted grated coconut • Salt to taste
Method
1. Combine all ingredients in a food processor and blend until smooth.
2. In a wok, add some oil and the mix spices, stir until it is aromatic and add the spice paste and other powdered spices, stir well.
3. Add the coconut milk, bring to a boil and simmer until the sauce is cooked and thickened (the colour should be dark brown).
4. Season to taste and finally add the roasted coconut paste.
5. If it is too thick, add some coconut milk or liquid to thin it.
Herbal Rice (8 – 10 portions)
Ingredients
• 500 g white rice • 3 tbsp oil• 30 g dried shrimps or small tiny dried
baby shrimps – pan roasted • 50 g fried shallots • 1 stalk lemon grass – slice thinly • 1 torch ginger – slice thinly • 5 betel leaves – slice thinly • 5 kaffir lime leaves – slice thinly• ½ cup mint leaf – slice thinly • ½ cup basil leaves • ½ cup laksa leaves or polygonum leaves
Method
1. In a wok over medium heat, add some oil and stir in lemon grass and kaffir lime and sautéed for 20 to 30 seconds, and add the rice.
2. Add other herbs, fried onions, roasted shrimps and mix well.
3. Season to taste and serve with the beef tenderloin.
MALAYSIA
14
MALAYSIA
Hall 1.1 B54Hall 4.2 E91Hall 8.1 C58
Hall 1.1 B54Hall 4.2 E91Hall 8.1 C58
Daily cooking shows
with Dr Shahrim Karim
Hall 1.1, 12 p.m.
TrulyMalaysian!
Stuttgarter Platz 6 | 10627 BerlinSERI MELAYU
Daily: 1 to 10 pm | Friday: 3 to 10 pm
The food processing industry is one of the oldest industries in Malaysia and accounts for about 10% of its industrial output. In order to maintain and ideally increase the export value, Malaysia’s External Trade Development Corporation MATRADE will again participate in ANUGA 2019.
ANUGA 2019
Badrul Hisham, MATRADE’s Trade Commissioner in Frankfurt
As Malaysia seeks to strengthen its presence in global markets, MATRADE, the country’s External Trade Development Corporation, organises three Malaysian Pavilions at ANUGA in hall 1.1, hall 4.2 and hall 8.1
“We regularly showcase our products at trade fairs all around the world”, says Badrul Hisham, Trade Commissioner of MATRADE Frankfurt. His office is responsible for the organisation of the Malaysian Pavilions. “We will feature some of our flagship producers in the areas of frozen food, confectionery, sauces and paste, beverages and ingredients”, Mr Badrul explains, adding that they will also highlight newcomers whose products have the potential to enter European markets. “Our F&B industry is a very fast-growing one, especially thanks to a large share of exports, the most significant being in the oils and fats category, particularly palm-oil based products, for which the country is one of the two largest exporters in the world”, Mr Badrul adds.
As a special highlight, MATRADE invited Malaysia’s well-known chef Dr. Shahrim Karim to hold cooking presentations at ANUGA. “We had him last year at SIAL in Paris and were very impressed to see what a superb crowdpuller he is,” Badrul stated. The cooking shows will take place daily around noon in hall 1.1 which also features the fine food section. Frozen food will be displayed in hall 4.2 while the beverages are to be found in hall 8.1.
MATRADE Frankfurt and MITEC Sarawak (MInistry of International Trade and eCommerce) will assist the visitors in Hall 1.1.
ANUGA 2019
22 MINISTRY OF INTERNATIONAL TRADE & ECOMMERCE SARAWAK
HALL: 1.1
MATRADE MITEC
ANUGA 2019
4 AS TENG TENG TRADING SDN BHD
HALL: 1.1 fine foodAS TENG TENG
TRADING SDN BHD
Ice Pop, Carbonated Drinks, Wafer Stick, Coconut Crispy Roll, Jam, Jelly & Puddings
www.astt.com.my
BHAVANI FOODS (M) SDN BHD
Uncle Saba’s Poppadoms
www.unclesabas.com
BON FOOD INDUSTRIES SDN BHD
Breadcrumbs, Panko, Tempura, Seasonings & Marinades
www.bonfoodindustries.com
ADABI CONSUMER INDUSTRIES SDN BHD
Spices, Seasoning, Soup Mix, Curry Product, Paste, Flour, Sauces, Canned Food etc. www.adabi.com.my
AGROVERY SDN BHD
Fresh Pineapple, Dehydrated Fruits, Process Fruits, Pineapple Juice, Frozen Pineapplewww.md2.com.my
ANGGUN DINAMIK HOLDINGS SDN BHD
Sambal Dip Sauces, Satay Sauces, Beef Rendang Sau-ces, Sour And Spicy Sauces, Vegetarian Green Curry Sauces, Chili Crab Sauces, Teh Tarik Milk Tea, Honey Lemon Tea, Rendang Peanut Butter Sauce Signature, etc.
www.anggunfusion.com
CARE FOOD INDUSTRIES SDN BHD
Curries, Dips, Marinades, Soup Bases, Stir-Fries, Noodle Sauces, Malaysian Rice Noodles Soups, Sauce Noodleswww.asianmeals.com
COCONUT WATER (COWA) SDN BHD
Virgin Coconut Oil, Coconut Chips, Popcorn, Coconut Cookies, Popped Potato Chips www.cowa.com.my
EEZDEE INTRADE SDN BHD
Palm Olein (Cp6, Cp8 And Cp10), Vegetable Cooking Oil, Canola Soft Oil, Dairy Product (Infant Milk Powder, Milk Powder, Evaporated Milk, Sweetened Condensed Milk) Coconut Milk Powder, RBD Coconut Oil, Shortening Vegetable Ghee
www.eezdee.intrade.com.my
MALAYSIAN EXHIBITORS @ ANUGA 2019
HALAGEL (M) SDN BHD
Softgel, Coffee, Gelatine Unflavoured, Fruichef Gummieswww.halagel.com.my
HARMONY LOTUS FOODS(M) SDN BHD
Fresh Noodles & Dry Noodles
www.naturafood2u.com
HEXA FOODSDN BHD
Herbs, Spices, Seasonings
www.hexafood.com
LB FOOD SDN BHD
Gummy, Cookies, Candy, Snack
www.cocoaland.com
MALAYSIAN PALM OIL COUNCIL (MPOC)
Sustainably Produced Palm Oil & Palm Oil Productswww.mpoc.org.my
MUHIBAH PALM PRODUCTS SDN BHD
Palm Oil Products
www.muhibahpalm.com
FRASER & NEAVE (MALAYA) SDN BHD
Sweetened Condensed Milk, Evaporated Milk, 100plus Isotonic Drinkwww.fn.com.my
GHS FOOD INDUSTRIES SDN BHD
Crispy Chilli, Sauces & Paste, Herbs & Spices Seafood Seasoning & Stock, Kaya & Spread, etc.www.ghsfood.com
G & R FOOD’S SDN BHD
Manufacturer Of Traditional Snacks And Nuts
www.gnrfoods.com
MALAYSIAN EXHIBITORS @ ANUGA 2019 Hall 1.1 B54 | C50 | C59 | D59
ANUGA 2019 15
13 GHS FOOD INDUSTRIES SDN BHDNo 30, Jalan TTC 24, Taman Teknologi Cheng 75250 MelakaMALAYSIA
+606 335 3096 +606 334 4386 [email protected]
CONTACT PERSON:Yong Hern Chen
COMPANY’S PROFILE:GHS is a food manufacturing company, producing malacca’s famous satay celup sauce, crispy chilli sauce, nyonya classic sauce and nanyang spices. Having years of experience in the industry, ghs is committed in providing consumers and food caterers with top quality asian food products that are flavourful, nutritious and convenient. Our production is 100% halal & haccp food safety certified, so you can be assured of our top consistent quality.
PRODUCT / SERVICES:i. Crispy Chilli Saucesii. Fried Onion & Shallotsiii. Fish & Prawn Seasoning iv. Cooking Sauces & Pastev. Herbs & Spice Seasoning
EXPORT MARKET:Australia, Hong Kong, China, Singapore, UK, USA, New Zealand, Brunei, Taiwan
HALL: 1.1
ANUGA 2019 25
MUHIBAH PALM PRODUCTS SDN BHD No.1B, Jalan Sungai Burung X 32/X Bukit Rimau40460 Shah Alam, SelangorMALAYSIA
+603 5525 3363 +603 5525 2627 [email protected] / [email protected]
CONTACT PERSON:Azmir Yahya
23
COMPANY’S PROFILE:Muhibah is a processor, marketer and supplier of quality palm products. We are a fast-growing company that seeks to excel in the palm oil industry. Muhibah Malaysia has distributed palm products to over 30 countries worldwide and continues to expand. We offer a diverse range of services, for both industrial and consumer products. Some of our established brands are Muhibah, Diana, Ong Ong, Pearl, Guud and Enaknya. Excellence is at the heart of Muhibah. Our company adheres to the highest standards at our facilities in order to ensure the safety, quality and health of our products for our consumers.All our products are HACCP approved, HALAL and MESTI certified. Our mission is to deliver and always go beyond the expectations of our customers. Good Oil, Good Health.
PRODUCT / SERVICES:i. Cooking Oil ii. Shortening iii. Ghee iv. Animal Feed
EXPORT MARKET:Europe Country, Middle East Country, Africa And Asian Country
Good Oil, Good Health
HALL: 1.1
SKS FOOD INDUSTRIES (M) SDN BHD
Popcorn, Coconut Cookies, Popped Potato Chips
www.sksfood.com
SPICES & SEASONINGS SPECIALITIES SDN BHD
Ibumie Instant Noodles, Telly Mayonnaise, Lingham’s Curry Paste, Lingham’s Chilli Sauce & Telly Spices & Seasonings
www.ibumie.my
MY BIZCUIT MARKETING
Cookies, Biscuits
www.koonbrothers.com
S & P INDUSTRIES SDN BHD
Coconut Milk, Coconut Spread, Coconut Milk Powder, Low-Fat Desiccated Coconut, Coconut Water, Coconut Milk Beverage, Dairy-free Coconut Milk Powder, Non-dairy Creamer
www.spfood.com
SGK FOOD INDUSTRY SDN BHD
Crackers, Sandwich Crackers, Marie Biscuits, Soft Dough
www.sgkfood.com.my
TROPICA BEAUTY SDN BHD
Coconut Paste, Coconut Coconut Paste, Coconut Flour, Lactation Cookies. Formula Milk for children, Virgin Coconut Oil
www.tropikabeauty.com.my
TROPICAL PRODUCE SDN BHD
Coconut Milk Powder, Des-iccated Coconut, Non-Dairy Creamer, Cocoa Powder, Cereals Quick Cooking White Oats, Oats Cereal Drink
www. tropicalproduce.com.my
MALAYSIAN EXHIBITORS @ ANUGA 2019 fine food
Cooking Paste & Sauces (Chilli Sauce, Tomato Ketchup, etc)
www.suntracofood.com
SUNTRACO FOOD INDUSTRIES SDN BHD
DRINKSHall 8.1
C58
FROZEN FOOD
Hall 4.2E91
DOLUVO SDN BHD
Sugar Free Shelf Stable Ice Lollies
www.popsmalaya.com
GOLDEN FRESH SDN BHD
Value-Added Seafood (Fish, Prawn & Squid) Coated & Marinated / Special Recipe for Global Market
www.fresh.com.my
HERNAN CORPORATION SDN BHD
Durian Chocolate, Durian Mo-chi, Durian Pancake, Durian Cream Puff, Durian Daifuku
www.hernan.com.my
MADAM SUN SDN BHD
Premium Fruit Puree Mix, Pasteurize Fruit Puree (Frozen)
www.madamsun.com
MUNIF HIJJAZ MARKETINGSDN BHD
Premium Chocolate Malt Drink with Arabic Gum, Better Cafe Arabic Gum (Premix Coffee with Arabic Gum), Better Cafe Habbatus Sauda (Premix Coffee Habbatus Sauda) and Pomegranate Arabic Gum Juice Drinkswww.munifhijjaz.com
PALM FIBER SDN BHD
Organic Drinks
www.egfiber.com.my
POWER ROOT (M)SDN BHD
Manufacturing of Premix Instant Coffee under brand name of Alicafe and Premix Instant Tea for Alitea. Alicafe Classic, Alicafe Signature French Roast, Alicafe French Roast Cappuccino & latte, Alitea Signature Ginger Tea & Cardamom Karak Tea
www.alicafearabia.com
frozen food drinksMALAYSIAN EXHIBITORS @ ANUGA 2019
MATRADE Frankfurt T: +49 69 247 50 15 10 F: +49 69 247 50 15 20E: [email protected]
Your sourcing partner
for PRODUCTS & SERVICES
MALAYSIA
Meet us at
K 2019Plastic & Rubber16. - 23. October 2019, Duesseldorf, Germany
MedicaMedical Devices & Services, OEM 18. - 21. November 2019, Duesseldorf, Germany
NATIONAL TRADE PROMOTION AGENCYUNDER THE MINISTRY OF INTERNATIONAL TRADE & INDUSTRY MALAYSIA
www.matrade.gov.my
More details about our products and exhibitors: www.mymatrade.eu
MALAYSIAMALAYSIAMALAYSIA
NATIONAL TRADE PROMOTION AGENCYUNDER THE MINISTRY OF INTERNATIONAL TRADE & INDUSTRY MALAYSIA
15
Ingredients
• 300 gm shallots (sliced)• 350 gm dried chilies (blended) • 50 gm shrimp paste• 1 kg large shrimp/prawn (lightly sea-
soned with turmeric powder and salt and lightly sautéed in oil / precooked)
• Salt to taste• 150 ml Chili sauce • 150 ml tomato ketchup
Shrimp Sambal
Method
1. Heat the oil in a wok/pan and sauté the shallots till they become golden brown and fragrant.
2. Add blended dried chilies and sauté until the oil on surface. Dissolve the shrimp paste with some water and add into the sambal paste.
3. Then, pour chili sauce and tomato ketchup and stir it slowly.
4. When the paste is cook and smell aromatic, add the prawns into the paste
5. Salt to taste.
NyonyaPineapple Shrimpssimmered in Coconut and Turmeric
16
Ingredients
• 6-7 pcs/150 g shallots• 4 cloves garlic part A • 8 g galangal• 3 stalks lemongrass, just smashed the stem with a mortar• 200 g large shrimps (with shell intact)• 250 ml coconut milk• 500 ml water• ½ tbsp turmeric powder• Half of a ripen pineapple, cut into 1.5 inch pieces• ¼ cup cooking oil
Method
1. Blend all ingredients of part A to make a paste. Heat ¼ cup oil in a wok and sauté the paste and turmeric powder till it becomes a bit drier and fragrant.
2. Then add the water and pineapple. Add the smashed lemongrass to the paste. If the gravy is too thick, add a little bit more water. Allow it to simmer for about 15 minutes until the sweetness from the pineapple is released into the gravy.
3. After that, pour coconut milk and allow it to boil and simmer for 3-5 minutes.
4. Then add the shrimps and let it boil again until they are cooked.
}
17
18
Asam Pedas or sweet and sour Mackerel with Tamarind and Torch Ginger
19
Ingredients
• 500 g mackarel (several pieces / cut into steak style) • 5 small okras • 2 springs vietnamese mint• 1 torch ginger bud• 1 tbsp roasted coonut paste (optional, roasted coconut paste, then finely
grounded) • 1 stalk lemongrass• salt to taste• 5 tbsp cooking oil
Spice Paste• 3 cloves garlic • 8 shallots • 10 dried chillies • ½ tbsp shrimp paste • 2 inch fresh turmeric (or ½ tsp turmeric powder)
Tamarind Juice• 350 g tamarind pulp• 3 cups water
Methods:
1. Grind all the ingredients for spice paste in a food processor. Then, set aside.2. Soak the tamarind pulp and squeeze the tamarind pulp constantly to
extract the flavor into the water. Drain the pulp and save the tamarind juice.3. Heat oil and fry the spice paste until fragrant and the oil comes to the
surface.4. Add the tamarind juice and follow with torch ginger, lemon grass, roasted
coconut paste and bring it to a boil.5. Add the fish and Vietnamese mint and then season with salt.6. Simmer on low heat until the fish is cooked. Then, add on the okras
2 minutes before turning off the heat.7. Ready to be served hot with steam rice.
20
Ayam Percik east coast grilled Chicken
with Coconut Milk
Ingredients
• 4 pieces chicken breast• 25 g ginger• 10 shallots• 1 liter coconut milk• 20 g galangal• 4 stalks lemongrass• ½ tbsp sugar
• 8 tbsp tamarind juice• 1 tsp salt (to taste)
Method
1. Grind the ginger, shallots, garlic, galangal, and lemon grass in a food processor.
2. Make a few slits on the chicken and rub the chicken with some salt and some paste of blended ingredients. Marinade for at least 2 hours.
3. Add the tamarind juice to the coconut milk together with the sugar.
4. Cook the remaining paste together with the coconut milk on a slow fire and stirring constantly until it becomes thick (the sauce can also be thickened with rice flour; mix 1 or 2 tablespoons of rice flour with some water, add to the sauce, and stir).
5. While the chicken is being grilled, baste the sauce on the chicken to enhance the flavour and continue doing it until the chicken is cooked.
6. Serve the chicken with pilaf rice.
Ayam Percik or Sprinkled Chicken is a grilled or barbeque chicken dish which is sprinkled with a spicy sauce when it is being grilled. This dish is originated in the State of Kelantan in the North East Coast of Peninsula Malaysia.
There are two versions of Ayam Percik sauce, a white one and a yellow/orange coloured one. The major difference is the addition of chilli paste and turmeric that will make the sauce reddish/orange instead of just plain white.
Ayam Percik is rich with coconut milk infused with lemongrass, onions, galangal and spices which make it a unique dish. It is typically served with rice and side dishes. The chicken is marinated with the spices overnight or for several hours. The sauce is prepared separately and the chicken is basted with sauce when it is grilled. The recipe in this book is just one of many variations. However, there are many different other versions that you could find during the month of Ramadhan.
21
Ingredients
• 26 pcs chicken breast • 6 pcs garlic – blended• 2 inch ginger – blended 1. Clean chicken breast and marinate with garlic
and ginger and leave aside for ½ hour.2. Lightly pre-cooked the chicken in oil / partially
cooked, remove from oil and put aside.
Ingredients to be fried • 20 pcs shallots – slice thinly and fried until
brown (to be blended with some water) • ½ cup raisins – lightly fried until brown.• ½ cup almond flake or slivered – fried in oil,
until golden brown (or bake in the oven until golden brown).
Ingredients for the sauce • 10 pcs shallots – slice thinly• 3 pcs garlic cloves – slice thinly • 3cm ginger – slice thinly • 3 tsp kuzi spices (a mixture of coriander seed ,
anise seed, cumin, star anise, nutmeg, cloves - one tbsp. each, fry/ roasted in a pan until aromatic and ground the spices until fine)
• 200 ml evaporated milk• 100-150 ml water • 1 ½ cups tomato sauce • 2 tbsp ghee /butter • 2 tbsp cooking oil
Method
3. In a sauce pot, using the oil used earlier, sauté onion, garlic and ginger until golden brown.
4. Add the the “kuzi spices” and keep on stirring until the paste is well cooked. (when it turned dark brown, but not burned).
5. Add some water, (not all of the water), milk, tomato sauce and the blended fried onion into this pot. If it is too thick, add some water. Add the precooked chicken, and mix well.
6. Add the raisins, raisins, and almond and stir well.
7. Bring to a boil and simmer for 5 to 8 minutes. Finish this dish with the ghee to enrich the flavour of this dish.
Ayam KuziRoyal Chicken Dish from the East Coast served with French Baguette (10- 15 portions)
Ingredients
• 200 gm glutinous rice flour• 2 tbsp wheat flour• 200 ml butterfly pea extract (soaked
half a cup of butterfly pea flower with hot water)
• 200 gm fresh grated young coconut, season with some salt
• 0.5 tsp salt• 100gm dark chocolate – cut into
small pieces • 100gm palm sugar or brown sugar• ½ cup rice flour• 1/3 cup wheat flour • Oil for deep frying
Method
1. Mix the glutinous rice flour wheat flour and butterfly pea extract / juice in a bowl. The dough should be blue in colour. Add more liquid if needed.
2. Knead until it forms a dough. Make sure it is not sticking to the mixing bowl.
3. Next, in a pot, add some water, boil and simmer. (it should be blubbing slowly)
4. To prepare the Ondeh-Ondeh, pinch a bit of the dough/paste and put on your palm
5. Knead and roll dough into 15gm balls, stuff with the palm sugar and chocolate in the centre, and drop it into the simmering water. When the balls starts to float on the surface, they are fully cooked. Scoop with a slotted spoon, rinse the access water, and directly roll into the grated fresh coconut. Roll the coconut evenly on the ball and transfer to another plate and serve. Great to be served while still warm.
Royal Blue Ondeh-Ondeh Glutinous Rice Balls coated with Grated Coconut (40 pcs)
22
Ingredients
Pancake Batter• 6 pandan leaves – to be blended with
some water to extract the pandan juice • 200 ml water• 250 g flour• 2 eggs, beaten• 150 ml coconut milk• pinch of salt
Coconut filling• 300 g grated coconut• 200 g palm sugar• 2 pandan leaves• 100 ml water• salt to taste
Method
Method
1. To make the filling: cut the palm sugar into chunks and place them in the pot with water and knotted pandan leaves. Boil, then lower heat and add the grated coconut. Mix well. Keep stirring so the coconut doesn’t burn and cook until almost dry and the coconut mixture is moist. Transfer to a bowl and let it cool down.
2. For the pancake batter: To extract the pandan juice, roughly cut the pandan leaves and blend with some water . Strain using a fine strainer to get the pandan juice. Put the flour and salt into a mixing bowl. Pour in the egg, and slowly whisk in the coconut milk and pandan juice. Make sure the batter is not lumpy and add a little more water if it’s too thick.
3. Heat a little butter in a non-stick pan and ladle some batter to make a thin pancake. Cook and then flip the other side until it’s done.
4. Place the pancake onto a plate and add a spoonful of filling in the center. Fold the right side over the filling, then the left side over the filling and roll the pancake (like folding a spring roll).
Kuih Dadarpandan roll coconut pancake
23
24
Ingredients
• 500 g yellow/orange or purple sweet potatoes
• ½ cup rice flour• 1/3 cup wheat flour • oil for deep frying
Method
1. Boil the sweet potatoes until they are soft, remove the skin and mash them fine
2. Add rice flour and wheat flour, mix dough until it becomes smooth
3. Shape into doughnuts and deep fry until they are golden brown
Crystallised Sugar
Ingredients • 1 cup white sugar• 2 cups water
Method
1. In a pan, add the sugar and water, heat until all sugar melts.
2. Do not overbrown or caramelise the sugar; the sugar should be thick, crystallised.
3. Add the cold doughnut and stir well until all doughnuts are covered with sugar.
Kueh Keria Sweet
potato doughnut
coated with crystalised
sugar
25
Ingredients
• 300 g flour • 300 g castor sugar• 300 ml coconut cream/thick coconut milk • 10 pandan or screwpine leaves – to be blended to make 700 ml of juice • 3 eggs• 1.5 tbsp butter• ½ tsp salt• A dash of green food coloring• 30 g butter to be melted and poured on top• 2 tbsp sesame for topping
Method
1. Lightly beat the eggs, add coconut cream and pandan juice. 2. Add the sugar, flour, butter and salt.3. Blend the batter to make it smooth.4. Pour in the baking pan, top with melted butter and sesame. 5. Bake in a baking tray for 170° C for 45 minutes.
Kueh Bakar Pandan A Pandanus Leaves infused and Coconut traditional cake
Ingredients • 450 g chicken meat• 3 1⁄2 tbsp curry powder • 1 tbsp light soy sauce • 5 chilli peppers (dried) • 3 candlenut(s) • 3 garlic clove(s)• 3 shallot(s) • 2 cm ginger• 3 tbsp oil• 300 ml water• 2 potatoes• 1 lemongrass stalk(s) • 1 yellow onion(s) • 5 curry leaves stalk(s) • 300 ml Santan Coconut Milk• Add salt and sugar to taste
Preparation Method1. Marinate chicken meat with curry powder
and soy sauce for 15 minutes. 2. Soak dried chillies until soft and remove the
membranes to reduce the spiciness. Blend candlenuts, garlic, shallots, ginger and dried chillies with curry powder.
3. Heat oil in a pot over medium heat. Add blended chilli paste and cook until fragrant.
4. Add chicken meat and mix well. Cook until the dish is slightly dry. Add water and cook over high heat.
5. Add potatoes, onions, lemongrass and curry leaves. Once it boils, lower the heat and allow to simmer for 30 to 40 minutes.
6. Add coconut milk and cook at high heat again. Once it boils, lower the heat. Add salt and sugar to taste.
7. Serve with bread or rice.
Chicken Curry with Coconut Milk
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MS1500-20091079-07/2013
Malaysia’s food and flavours are among the
most diverse and interesting in Asia. The main
pillars of Malaysian cuisine are Malay, Chinese
and Indian recipes, but these have also been
enriched with other ingredients to create the
authentic Malaysian taste. Although all ethnic-
ities have retained their own eating cultures,
many dishes have been created on the basis of
these, which are accepted as typically Malay-
sian food.
Since the days of the Melaka Empire, the trad-
ers brought with them spices from Middle East,
Europe, India and China. This has resulted in the
creation of Malaysia’s food culture as we know it
today. There is a close proximity with Indonesian
food; our dishes are sort of similar, but still there
are distinct differences of taste.
The hot and spicy tastes from chilli and spices ac-
centuate typical Malaysian flavours, not to forget
the sweet and sour ingredients from palm sug-
ar and tamarind, balancing the spiciness of the
food. The staple food of the people in Malaysia,
as throughout Asia of course, is rice.
Malaysian Breakfast
We eat many different foods for breakfast. It
ranges from flaky bread and coconut pancake
to dim sums and noodle soup. The most popu-
lar Malaysian breakfast is nasi lemak or coconut
steam rice, served with spicy sambal, a hard-
boiled egg, slices of cucumber, peanuts and fried
anchovies. Although this is by right a breakfast
item, it is served throughout the day.
Besides that, roti canai or flaky flat bread which
is accompanied with curry or dhal gravy is a must
try when you visit Malaysia. Roti canai is originat-
ed from India, but is considered truly Malaysian
food now. Various types of noodles are staples
during breakfast time. Noodles are being fried or
made into noodle soups with lots of vegetables
and meat as well.
Malaysians of different background prefer differ-
ent types of noodles. For example, the Chinese
prefer light noodle soup and soy sauce based stir
fried noodles. The Malays go for hot and spicy
stir-fried noodles or curry noodles and laksa (a
Malaysia’s Food Culture by Chef Dr Shahrim Karim, Universiti Putra Malaysia
Truly Asia seafood based noodle soup) in the morning. Indi-
ans opt for roti canai, capati or different types of
flat bread to be served with curry.
We also offer “kuih”, traditional cakes made from
glutinous rice flour, rice flour, glutinous rice and
coconut milk. These cakes are prepared by frying,
baking, grilling or steaming. The most popular
ones are the Nonya and Malay kueh. These cakes
are accompanied with hot tea or coffee. Porridge
is another breakfast food that is offered especial-
ly among the Chinese. Other favourites during
breakfast are steamed glutinous rice served with
stew like rendang or sambals, fried rice, com-
pressed rice and flavoured rice that goes with
several dishes.
Malaysian Lunch and Dinner
In the cities, mostly people will head to the res-
taurant for lunch. Typical Malaysian restaurants
will serve “nasi campur” or mixed rice. Usually
a selection of Malaysian dishes is displayed on
a counter top or food cabinet. More than 20 to
30 dishes are being showcased which consist of
sambals, salads, fish, meat stews, fried chicken,
seafood, grilled fish, soups, vegetables and many
more. If you want to eat the way the locals do, be
prepared to use your fingers instead of cutleries,
get yourself a plate, top it with a scoop or two of
white steam rice and pick your favourite dishes.
At home, food is served in the centre of the ta-
ble. Typical daily Malaysian food can be prepared
within a few minutes provided all ingredients are
prepared in advance.
You can also opt to go for a lunch in a more for-
mal restaurant, which Malaysians seldom do.
We simply don’t have enough time especially
on a workday, when most people would just do
the grab and go, have a quick bite and head back
to the office. On weekends more time would be
spent on food preparation or dining out at select-
ed restaurant. Most Malaysians enjoy eating out,
however in small towns, home cooked food is still
preferred.
There are various types of food service outlets in
Malaysia such as street food, food courts, kiosks,
coffee shops and various restaurants from fast
foods to fine dining. Thus, prices can be extreme-
ly cheap, moderate or highly expensive. In Kuala
Lumpur it is more expensive than in other cities in
Malaysia. Compared to other countries, especial-
ly in Europe, food is pretty affordable depending
on the type of food chosen.
At dinner time, most families will have their food
at home, it could be home cooked or take away
food from restaurants. At dinner time, most res-
taurants will offer ala carte menu. Open air food
courts or street food is popular especially at
night, when it gets cooler and people can dine un-
der the stars. Again, all kinds of food are available
for dinner.
Penang is one of the hot spot for street food in the
country. Here you will find many varieties of food
offered from salad, stir-fried noodles and satay to
ice kachang. The stalls itself may not be the most
stylish places you have ever seen but the food is
really delicious.
Truly Asia
29
THE WONDER OFSARAWAK’S
BREWING LEGACY.Shedding light on the essential customary practice of tuak-making by the native Dayaks in Sarawak, etching an impact among the local communities, young and old alike.
TuakTHE WONDER OFTuakTHE WONDER OFSARAWAK’STuak
SARAWAK’S
A pivotal yet highly undiscovered paradise in the Asian peninsula, Sarawak is a shining beacon of enchanting landscapes and one-of-a-kind culture synergy that has slowly sparked the curiosity and desire to uncover in many. One of its unique crowning glory is its impressive catalog of eclectic cultural history and the people that goes with it; the awe-inspiring flavor profiles of culinary heritage embedded within the local communities presents itself as a catalyst that has pushed the our state to the forefront in world-class publications, earning Sarawak the accolade in being one of the world’s most coveted food utopia.
Tuak, or commonly known as rice wine, has some of the most convoluted backstories in Sarawak culture. The vital prominence of rice cultivation is part and parcel of the local community, it is the heart and soul of the indigenous people as a source of food and income.
A gentle wine with varying piquancy, no two Tuaks are carbon copies. The tuak-making process is unrefined and highly unpredicatable – but that’s the charm nevertheless. Di erent regions in Sarawak are credited to the distinctive tastes of Tuaks, there are countless variations of it and each one possess a certain magnetism and quality. They usually range from light and smooth and leaps all the way up to a dominant zing with a little more bite; this proves that Tuaks are easily the most personable drink to make as di erent tuak-makers have their way of incorporating di erent elements and flavors into them, infusing the drinks with their personalities thus resulting in a smorgasbord of contrasting tastes, texture and alcohol concentration.
However, tuak-making is slowly losing traction and is less practiced among the reigning youths of today even though there are increased demands for Tuaks; the importance and virtue of ‘keeping yourself rooted’ are not heavily emphasized as they were in the yesteryears and are cascaded by the impression that these are no longer an urgent hand-me-down in the upbringing in many modern families.
Being homeland to local and diversified talents and symbolic artistry, TENUN presents itself as a valuable proposition to work its way into the hearts and minds of people – in conjunction of TENUN’s Tuak Revelations 2019, the A-game is to instill motion and emotion of driving our dying native cultures and heritages back into its imperatively glorious state. We are also aiming to uplift and push Tuaks forward as one of our prized identity as Sarawakians to the center stage during Ambiente 2020 at Messe Frankfurt which will be happening from 7th to 11th February 2020, aligning with the goals and aspirations that TENUN has come to embrace and enforce.
We hope to see you next year!
A T
EN
UN
Pu
bli
ca
tio
n
Ancestors from back in the days have long practiced the ways of turning rice into iconic and palate-jolting delicacies; tuak is no less in terms of cultural personification in the indigenous community.
“
”
- by Daryl Lai
Tuak has many uses in modern cocktail-making and has found its way into numerous bars around the world.
Although basal in nature, Tuaks can take over 2 months to fully
mature and achieve its core consistency. It is a very
time-consuming process.
IMPRINTFavourite Recipes from Malaysiais published by (ViSdP) :
RIOBRIO Textwerkstatt & Mediengestaltung Uwe Fischer Verlag Kruppstr. 7240227 DüsseldorfDeutschland
Contact:
Uwe Fischer, PublisherTel.: +49-157-70 22 62 07 E-Mail: [email protected]
1st print run: 4,000 copies, October 2019.
This brochure is sponsored by MATRADE Frankfurt.
Recipes and pictures by Dr Shahrim Karim
All logos and product pictures are under copyright and provided by the respective companies.
All content is paid content and for promotional purpose only. Copying, redistributing or reprinting is strictly prohibited.
TrulyMalaysian!
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und alles Wissenswerte
zusammengestellt von der
Redaktion von
www.malaysia2go.de
Urlaub in Malaysia!
THE WONDER OFSARAWAK’S
BREWING LEGACY.Shedding light on the essential customary practice of tuak-making by the native Dayaks in Sarawak, etching an impact among the local communities, young and old alike.
A pivotal yet highly undiscovered paradise in the Asian peninsula, Sarawak is a shining beacon of enchanting landscapes and one-of-a-kind culture synergy that has slowly sparked the curiosity and desire to uncover in many. One of its unique crowning glory is its impressive catalog of eclectic cultural history and the people that goes with it; the awe-inspiring flavor profiles of culinary heritage embedded within the local communities presents itself as a catalyst that has pushed the our state to the forefront in world-class publications, earning Sarawak the accolade in being one of the world’s most coveted food utopia.
Tuak, or commonly known as rice wine, has some of the most convoluted backstories in Sarawak culture. The vital prominence of rice cultivation is part and parcel of the local community, it is the heart and soul of the indigenous people as a source of food and income.
A gentle wine with varying piquancy, no two Tuaks are carbon copies. The tuak-making process is unrefined and highly unpredicatable – but that’s the charm nevertheless. Di erent regions in Sarawak are credited to the distinctive tastes of Tuaks, there are countless variations of it and each one possess a certain magnetism and quality. They usually range from light and smooth and leaps all the way up to a dominant zing with a little more bite; this proves that Tuaks are easily the most personable drink to make as di erent tuak-makers have their way of incorporating di erent elements and flavors into them, infusing the drinks with their personalities thus resulting in a smorgasbord of contrasting tastes, texture and alcohol concentration.
However, tuak-making is slowly losing traction and is less practiced among the reigning youths of today even though there are increased demands for Tuaks; the importance and virtue of ‘keeping yourself rooted’ are not heavily emphasized as they were in the yesteryears and are cascaded by the impression that these are no longer an urgent hand-me-down in the upbringing in many modern families.
Being homeland to local and diversified talents and symbolic artistry, TENUN presents itself as a valuable proposition to work its way into the hearts and minds of people – in conjunction of TENUN’s Tuak Revelations 2019, the A-game is to instill motion and emotion of driving our dying native cultures and heritages back into its imperatively glorious state. We are also aiming to uplift and push Tuaks forward as one of our prized identity as Sarawakians to the center stage during Ambiente 2020 at Messe Frankfurt which will be happening from 7th to 11th February 2020, aligning with the goals and aspirations that TENUN has come to embrace and enforce.
We hope to see you next year!
A T
EN
UN
Pu
bli
ca
tio
n
Ancestors from back in the days have long practiced the ways of turning rice into iconic and palate-jolting delicacies; tuak is no less in terms of cultural personification in the indigenous community.
“
”
- by Daryl Lai
Tuak has many uses in modern cocktail-making and has found its way into numerous bars around the world.
Although basal in nature, Tuaks can take over 2 months to fully
mature and achieve its core consistency. It is a very
time-consuming process.
EUROPEAN OFFICES
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