Malaysian Cuisine II, Aliff Yassin Ahmad Said

UNIVERSITI TEKNOLOGI MARA
PULAU PINANG
KAMPUS PERMATANG PAUH
DIPLOMA IN CULINARY ARTS
HAUTE CUISINE
(HTC356)
PREPARED BY:
ALIFF YASSIN BIN AHMAD SAID
(2018651316)
PREPARED FOR:
NAZRIN BIN MOHAD SAH
SEMESTER:
MARCH – JULY 2020
SUBMISSION DATE:
12 MAC 2020
COD Report
HTC356-Malaysian Cuisine
HM115- Diploma in Culinary Arts
ACKNOWLEDGEMENT
In completing my report, I had to ask some help and guideline from some respected
persons, who deserve my greatest gratitude. The completion of this report gives
me much pleasure. I would like to show my gratitude to my lecturer, Chef Nazrin,
chef giving me a good guideline for report throughout numerous consultations. I
would also like to expand our deepest gratitude to all those who have directly and
indirectly guided me in writing this report.
Many people, especially my class members, have made valuable comment

suggestions on this proposal which gave me an inspiration to improve my report. I
would like to thank all the people for their help directly and indirectly to complete
my report.
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March – July 2020 Page 1
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TABLE OF CONTENT
Page
ACKNOWLEDGEMENT 1
1. INTRODUCTION
Introduction to Malaysian Cuisine 3
Chef of the Day Responsibilities 3
2. MENU
Menu Background 4-8
Standardized Recipe /Menu Writing 8 – 13
3. THE OPERATION
Time Table 14
Job Allocation 15
4. CONCLUSION 16
6. REFERENCES 17
7. APPENDICES 18 - 22
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1. INTRODUCTION
1.1 Introduction to Malaysian Cuisine
This course provides the fundamental concepts, skills and techniques of basic
Malaysian regional cooking. Students will be introduced to the various
predominant ethnic foods such as Malay, Chinese, Indian, Sabah and Sarawak
ethics. This subject will gather such influences whereby the students will
undergo pre-preparation, preparation, cooking and plating food items from
major ethnic groups in Malaysia.
1.2 Chef of the Day Responsibilities
Chefs of heads cooks usually check the freshness of food and ingredients.
They supervise and coordinate activities of cooks and other food preparation
workers. Besides, they monitor sanitation practices and ensure that kitchen
safety standards are followed. Inspecting supplies, equipment and work areas
for cleanliness and functionality also one of their responsibilities. Chefs and
head cooks also use a variety of kitchen and cooking equipment, including
step-in cookers, high-quality knives, meat slicers and grinders. They also must
access how to manage the food. Furthermore, chefs must supervise and
coordinate activities of cooks and other food preparation workers. The most
important thing is, order and maintain inventory of food and supplies.
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2. Menu Background
2.1 Chinese Fried Rice

The quintessential comfort food is Chinese fried rice. Though the exact roots of fried
rice are lost to history, it is assumed that it was invented in Yangzhou City in eastern
Jiangsu Province during the Sui Dynasty (A.D. 589–618). The trick to making fried rice
is using previously cooked rice. Older rice is dryer, thus raising the chances of ending
up with a muddy, gloppy bowl. Day-old rice is good, but it is better for rice which is two
or three days old. Rub the rice between your fingers before cooking, to get rid of any
clumps. In China today, fried rice dishes are found particularly in the south, where rice
is the staple grain.1
1
https://www.thespruceeats.com/fried-rice-recipe-695037
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2.2 Sweet & Sour Red Snipper
Sweet and sour is a common term that includes many sauces, sauces, and
cooking types. It is widely used in Asia and has been used since the Middle
Ages in England. In Europe and the Americas sweet and sour remains popular.
Some scholars claim the original sweet and sour sauce originated from the
Chinese province of Henan, but the sauce in this region is a light vinegar and
sugar mixture that doesn't match what most people, including the Chinese,
would call sweet and sour. Many places in China use sweet and sour sauce as
fish and meat dipping sauce.
This style of using sauces is growing among Chinese people who attach
certain sauces to meats like chili and soy for shrimp and goose garlic and
vinegar. However, there are some dishes, such as the Cantonese sweet and
sour pork or the Loong har kow (sweet and sour lobster balls), where the meat
is cooked, and a sauce added to the wok before servingNot all dishes are
cooked; others, including "sweet and sour fruit and vegetable" salad from
China's eastern regions, find their way into Chinese cuisine too.
This recipe blends salad vegetables such as cucumber, tomato, bell pepper,
and onion with a mix of pineapple (or pear), vinegar, and sugar to make a cold
dish served. Traditionally in China, the sauces are made by combining sugar
or honey with sour liquid-like rice vinegar, soy sauce, and spices like ginger
and cloves. A paste made from tomatoes is often used but
this is uncommon and typically limited to western cooking.2
2
https://en.wikipedia.org/wiki/Sweet_and_sour
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2.3 Egg Drop Soup
Egg drop soup or Danhuatang (traditional: pinyin: dànhuātāng; literally "egg flower soup")
is a Chinese soup of boiled chicken broth with wispy beaten eggs. Conditions like black
pepper or white pepper, finely chopped scallions and tofu is optional but sometimes added
to the soup.
In the final moments of cooking, the soup is finished by adding a thin stream of beaten
eggs to the boiling broth, creating long, silky strands of cooked egg flakes that float in the
soup. Egg drop soup is a simple-to-prepare soup in various East Asian and Western
countries, using different recipes. In the United States, egg drop soup is also one of the
main soups on the menus of some restaurants served in American Chinese cuisine and
is often called egg flower soup, a direct translation of its Chinese name. It can be used to
thicken Corn-starch.3
3
http://www.windchimeschinese.com/windchimes-blog/2019/6/25/history-of-food-egg-drop-soup
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2.3 Lemon Chicken

Lemon chicken is the name of many dishes in the world's kitchens, including
chicken and lemon. In Canadian Chinese cuisine, it typically consists of bits of
chicken meat that are sautéed or deep-fried and filled with a thick, sweet lemon-
flavored sauce. The Panda Hotel's Chinese restaurant in Tsuen Wan, Hong
Kong, used to serve its Lemon Chicken version with batter-coated chicken
pieces, then rolled into almond slivers and deep-fried and served with lemon-
glaze sauce. A variation of Australasian famous lemon chicken involves coating
the chicken in a batter, frying it and then covering with a lemon sauce. An
entirely unrelated Italian dish is also known as the "lemon chicken" (Pollo al
Limone). A whole chicken is roasted in this sauce, with white wine, fresh lemon
juice, fresh thyme and mirepoix.4
4
https://en.wikipedia.org/wiki/Lemon_chicken
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2.5 Park Choy

Bok choy, pak choi, or bok choi (Brassica rape subsp. chinensis) is a type of Chinese
cabbage. Varieties of Chinensis do not form heads and instead have green leaf blades
with lighter bulbous bottoms, forming a cluster reminiscent of mustard greens. Varieties
of Chinensis are common in southern China and southeastern Asia. They rise rapidly in
Northern Europe, becoming winter-. Now considered a subspecies of Brassica rapa, Carl
Linnaeus originally described this group as his species under the name Brassica
Chinensis. They belong to the Brassicaceae or Cruciferae family, also commonly as the
mustards, the crucifers or the cod family.5
5
https://en.wikipedia.org/wiki/Bok_choy
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Standardize Recipe / Menu Writing
STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG
Recipe Name: Chinese Fried Rice
No. of Serving: Pax 1
FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1. Cooking oil 3 Tbsp 13.
2. Garlic minced 2 Clove 14.
s
3. Chicken breast 30 G 15.
4. Shrimp 30 G 16.
5 Sesame oil 1 Tbsp 17.
6. Oyster sauce 2 Tbsp 18.
7. Salt To taste - 19.
8. Pepper To taste - 20.
9. Rice 3 Cups 21.
10. Mix vegetable 1 Cups 22.
11. Eggs 1 Nos 23.
12. 24.
13.
14.
15.
No. Methods and Techniques
1 Heat the oil to a wok or oven. Add the garlic and fry until aromatic, then the chicken, shrimp, and mixed vegetables
follow. Stir fry until half cooked chicken and shrimp. Stir well with spices and pour in the rice. Remove soy sauce,
sesame oil, oyster sauce, white pepper and whisk in the fried rice for a few minutes.
2 Move the rice to the side of the wok using the spatula and make a "cup" in the center of the fried rice. Pour the broken
eggs in the "ok." Wait for 30 seconds, then cover the fried rice with the eggs. Leave it to 1 minute for 30 seconds and
start stir-frying so that the eggs turn into small pieces and blend well with the fried rice. Attach salt to taste, stir, dish
and serve quickly.
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UITM PULAU PINANG
Recipe Name: Red Snipper Sweet & Sour
1. Holland onion, chopped 2 - 13.
2. Water 100 Ml 14.
3. Chili sauce 2 Tbsp 15.
4. Tomato sauce 5 Tbsp 16.
5 Oyster sauce 1 Tbsp 17.
6. Light soy sauce 1 Tbsp 18.
7. Cornstarch 2 Tsp 19.
9. Sugar To taste - 21.
10. Red snipper 1.5 Kg 22.
11. Cooking oil As needed - 23.
12. Pineapple 200 G 24.
13.
14.
15.
1 Clean the fish, wash and drain. Cut the fish into butterfly. Then, fry the fish until cooked, about 10 minutes. Remove
and set aside.
2 To prepare the gravy, heat 2 tablespoons of oil in a wok. Attach onion and stir-fry, or until soft, for 1-2 minutes. Stir-
fry preserved soybean paste until fragrant. add water, sauce with tomatoes, light soy sauce, oyster sauce, and
pineapple. Season with salt and sugar. Bring them to a boil. Then, add the corn-starch solution and stir quickly to
thicken the gravy.
3 Pour the gravy over the fried fish and served.
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UITM PULAU PINANG
Recipe Name: Egg Drop Soup
1. Chicken stock 1 Cup 13.
2. Sesame oil ¼ Tsp 14.
3. Corn starch 1 Tsp 15.
4. Water 1½ Cups 16.
5 Egg, beaten 1 Nos 17.
7. Pepper To taste - 19.
8. 20.
9. 21.
10. 22.
11. 23.
12. 24.
13.
14.
15.
1 Combine the chicken broth, soy sauce, and sesame oil into a saucepan. Take to simmer. Combine the cornstarch and
water to remove the cornstarch, pour over the boiling broth. When using, stir gently when poring of the egg, Season
with salt, and pepper
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UITM PULAU PINANG
Recipe Name: Lemon Chicken
1. Chicken breast, small pieces 300 G 13.
2. Corn starch 1 Cup 14.
3. All-purpose flour 1 Cup 15.
4. Cooking oil As needed - 16.
5 Sesame seeds 1 Tsp 17.
6. Soy sauce 2 Tbsp 18.
For the sauce
7. Lemon juice 5 Tbsp - 19.
8. Sugar As needed - 20.
9. Water ½ Cup 21.
10. Corn starch 1 Tsp 22.
12. 24.
13.
14.
15.
1 Marinade the chicken for 30 minutes. Mix all the ingredients for the sauce and set aside.
2 Coat the marinated chicken with the corn starch and a combination of all-purpose flour. Heat up stove with cooking oil
around it. Deep-fry the chicken, until golden brown, until the oil is completely heated. Move the chicken to a plate lined
with paper towels soaking up the excess grease.
3 In a small saucepan, add all of the ingredients in the sauce and bring to a fast boil. Move the fried chicken into the
sauce, whisk in the lemon sauce to coat well. Sprinkled white sesame seeds on the top of the chicken. Then served.
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UITM PULAU PINANG
Recipe Name: Pak Choy
1. Oil 1 Tbsp 13.
2. Garlic, minces 3 Clove 14.
s
3. Baby Pak Choy 150 G 15.
5 Sugar To taste - 17.
6. Sesame seed 1 Tsp 18.
7. 19.
8. 20.
9. 21.
10. 22.
11. 23.
12. 24.
13.
14.
15.
1 Clean the pak choy under the running water. Then, soak the pak choy in the cold water for 10 minutes and drained.
After that, Trim off the bottom part of the pak choy stem.
2 On high fire, heat up a pan. Put some cooking oil and add the garlic. Then stir-fry until aromatic. Attach the pak choy
and stir-fry quickly for several times. Stir-fry a few times quickly, turn off the fire, dish it out and immediately serve.
Season with salt and sugar. Lastly, Sprinkled with sesame seeds.
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3.THE OPERATION
3.1 Timetable
Time (Hour) Activities
0800 -1515 Briefing with chef
0815 -0900 Mise en place
0900 – 1100 Started cooking
1100 – 1115 Evaluating
1115 – 1200 Cleaning
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3.2 Job Allocation
Red Snipper Sweet & Sour, Chinese Fried Rice
• Aliff Yassin bin Ahmad Said

• Anis Amira binti Mustaffa
• Nor Salwani binti Nordin
• Muhammad Nazim bin Mohd Nawi
Egg Drop Soup
• Mohammad Adib bin Ismail

• Muhammaad Hafiz bin Ramli
• Nurul Najwa binti Shahbudin
• Nik Nor Aqilah binti Mohd Salleh
Lemon Chicken
• Alieffarouk bin Akmalfarouk

• Asma binti Zaihan
• Nuraiman Aliff bin Rosmizam
Pak Coy
• Nurul Aina binti Ishak

• Muhammad Firdaus bin Sulaiman
• Muhammad Zakwan bin Masri
• Aliyyah Syafiyah binti Abdul Rahman
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4 CONCLUSION
The conclusion that I had learned along the processes in class is the chef is
always use an easy word for us to understand. During this practical in our class,
my chef has shown and teach us the method to deboning the chicken, cut the fish
and others. The management of this class that conduct by my Chef Nazrin are
always smooth and hard for us to out of the focus. I think if Chef keep the way of
his management and till the end of our semester, we will get high marks in his
subject.
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REFERENCES
➢ https://www.thespruceeats.com/fried-rice-recipe-695037
➢ https://en.wikipedia.org/wiki/Sweet_and_sour
➢ http://www.windchimeschinese.com/windchimes-blog/2019/6/25/history-of-
food-egg-drop-soup
➢ https://en.wikipedia.org/wiki/Lemon_chicken
➢ https://en.wikipedia.org/wiki/Bok_choy
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APPENDICES
➢ Mise en plase
➢ Cutting the chicken
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➢ Cutting the fish
➢ The cooking session begins
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➢ Cooperation among Chef and students
➢ Evaluating process
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➢ Product of the week
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UNIVERSITI TEKNOLOGI MARA

Many people, especially my class members, have made valuable comment

1.1 Introduction to Malaysian Cuisine

1.2 Chef of the Day Responsibilities

2.1 Chinese Fried Rice

2.2 Sweet & Sour Red Snipper

2.3 Egg Drop Soup

2.3 Lemon Chicken

2.5 Park Choy

Standardize Recipe / Menu Writing

STANDARDIZED RECIPE FORM

Recipe Name: Chinese Fried Rice

No. of Serving: Pax 1

STANDARDIZED RECIPE FORM

Recipe Name: Red Snipper Sweet & Sour

No. of Serving: Pax 1

3 Pour the gravy over the fried fish and served.

STANDARDIZED RECIPE FORM

Recipe Name: Egg Drop Soup

No. of Serving: Pax 1

STANDARDIZED RECIPE FORM

Recipe Name: Lemon Chicken

No. of Serving: Pax 1

STANDARDIZED RECIPE FORM

Recipe Name: Pak Choy

No. of Serving: Pax 1

Time (Hour) Activities

0800 -1515 Briefing with chef

0815 -0900 Mise en place

0900 – 1100 Started cooking

1100 – 1115 Evaluating

1115 – 1200 Cleaning

3.2 Job Allocation

Red Snipper Sweet & Sour, Chinese Fried Rice

• Aliff Yassin bin Ahmad Said

Egg Drop Soup

• Mohammad Adib bin Ismail

• Alieffarouk bin Akmalfarouk

• Nurul Aina binti Ishak

➢ Cutting the chicken

➢ Cutting the fish

➢ The cooking session begins

➢ Cooperation among Chef and students

➢ Product of the week

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