Preliminary finding for Final Project

Well,time is passing so fast. I have been 'crazying' for finding about my topic "FOOD".Here's my some finding of my topic with the description.Actually, I have done a week ago just because I was not sure whether I need to post it into my blog. I had already send it to my leader. I still have no confidence for this subject maybe my talent is not in this field. Anyhow, I will work very hard to achieve A for this subject although it's a bit impossible....hehe...Against the odds..I think should be alright.hehee......Well, here is my finding.Have a look on it.

Satay or sate is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork or fish; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay may have originated in Java, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Thailand, and Vietnam as well as in The Netherlands which was influenced through its former colonies.
Satay is a very popular delicacy in Indonesia and Malaysia; Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. A close analogue in Japan is yakitori. shish kebab from Turkey, chuanr from China and sosatie from South Africa are also similar to satay.
It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).

Nasi lemak is a dish sold in Malaysia, Brunei, Singapore and Southern Thailand. In Kuala Lumpur, it is called the national dish, a national heritage of Malaysia. The version sold in the east coast of Malaysia, Terengganu and Kelantan is called Nasi Dagang although both dishes can usually be found sold side by side for breakfast. There is a similar dish in Indonesia called nasi uduk.
With roots in Malay culture, its name is a Malay word that literally means 'rice in cream'. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger (common in Malay cuisine) and occasionally herbs like lemon grass may be added for additional fragrance.
Traditionally, this comes as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, stir fried water convolvulus (kangkong), hard boiled egg, pickled vegetables (achar) and hot spicy sauce (sambal). Nasi lemak can also come with any other accompaniments such as chicken, cuttlefish, cockle, beef curry (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.
Nasi Lemak is widely eaten in Malaysia, even as a dish served in Malaysian schools. Nasi lemak is a breakfast dish, sold early in the morning at roadside stalls in Malaysia, where it is often sold packed in newspaper, brown paper or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be treated as a delicacy. Nasi lemak panas which means hot nasi lemak is another name given to nasi lemak served with hot cooked rice.

Rojak is a fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia (where it is called Rujak). The term "Rojak" is Malay for mixture, is also used as a colloquial expression for an eclectic mix, and in particular is often used to describe the multi-ethnic character of Malaysian and Singaporean society.
In Indonesia, especially among Javanese, rojak is an essential part of the traditional prenatal ceremony called "Tujuh Bulanan" (literally: seventh month). Special fruit rojak is made for this occasion, and later served to the mother to be and her guests (mostly her female friends). It is widely known that the sweet, spicy and sour tastes of rojak are adored by pregnant women. The recipe of rojak for this ceremony is similar to typical Indonesian fruit rujak, with the exceptions that the fruits are roughly shredded instead of thinly sliced, and the pomelo/pink grapefruit is an essential ingredient. It is believed that if the rojak overall tastes sweet, the unborn would be a girl, and if it is spicy, the unborn baby is a boy.

Char kway teow, literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. The dish is made from flat rice noodles of width approximately 1 cm or slightly narrower, stir fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Variants may include serving the dish with slices of Chinese sausage and fish cakes is added. It is fried in pork fat, with crisp croutons of pork lard, giving it a characteristic taste.
Char kway teow has a reputation of being unhealthy due to its high saturated fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled as char kway teow sellers in the evening to supplement their income.

Mee rebus (literally boiled noodles in English) is a Malay inspired noodle dish. It is most popular in Indonesia where it is called Mi Celor, Malaysia and Singapore.
The dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy. The gravy is made from potatoes, curry powder, water, salted soya beans, dried shrimps, and peanuts. The dish is garnished with a hard boiled egg, calamansi limes, spring onions, Chinese celery, green chillies, fried firm tofu (tau kwa), fried shallots and bean sprouts. Some eateries serve it with beef, though rarely found in hawker centres, or add dark soya sauce to the noodles when served. The dish also goes well with satay.
In the past, mee rebus was sold by mobile hawkers who carried two baskets over a pole. One basket contained a stove and a pot of boiling water, and the other the ingredients for the dish.

Dim sum (literally meaning "touch the heart") is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. It is usually served in the mornings until noon time at Chinese restaurants and at specialty dim sum eateries where typical dishes are available throughout the day. Dishes come in small portions and may include meat, seafood, and vegetables, as well as desserts and fruit. The items are usually served in a small steamer basket or on a small plate. Yum cha (literally "tea drinking") is the term used to describe the dining session, especially in contemporary Cantonese. Chinese families in particular typically like to gather at Chinese restaurants for dim sum on special occasions such as Mother’s Day or Chinese New Year.

Well, this is just part of it due to my computer slow I only able to upload here..So the next time I will try to upload some more..

Cheers,

Issac