Chef Ismail's Malay Heritage Cooking
Author | : Ismail Ahmad |
Publisher | : |
Total Pages | : 84 |
Release | : 2012 |
Genre | : Cooking, Malay |
ISBN | : 9789814398596 |
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Author | : Ismail Ahmad |
Publisher | : |
Total Pages | : 84 |
Release | : 2012 |
Genre | : Cooking, Malay |
ISBN | : 9789814398596 |
Author | : Ismail Ahmad |
Publisher | : Marshall Cavendish International (Asia) |
Total Pages | : 0 |
Release | : 2020-05-07 |
Genre | : Cooking |
ISBN | : 9789814868457 |
- Chef Ismail Ahmad is a popular advocate for Malaysian cuisine and heritage recipes. He has appeared on several cookery shows in Malaysia and Singapore, and is the owner of Restoran Rebung Chef Ismail in Kuala Lumpur.- A collection of 72 recipes that showcases the flavours of Malay cuisine that have been enjoyed by generations. - Includes notes that provide cooking and preparation tips, as well as serving suggestions. Includes an illustrated list of commonly used ingredients.
Author | : Ismail Ahmad |
Publisher | : |
Total Pages | : 80 |
Release | : 2010-02-18 |
Genre | : Cooking, Malay |
ISBN | : 9789814276061 |
Creative ideas collided with traditional dishes. 35 step-by-step recipes in a handy-sized cookbook. All recipes are accompanied by beautiful full-colour photographs and a headnote explaining the origins and/ or how each dish is best enjoyed. Known for its rich and spicy flavours, and redolent with the use of fresh herbs and aromatic spices, Malay cuisine is a feast for the senses. Take a culinary journey with amicable TV chef and Malaysia's food ambassador, Chef Ismail Ahmad, and re-discover traditional Malay dishes such as Nasi Ulam, Grilled Spicy Chicken, Cockle Kerabu, Four Angled Bean Kerabu, Rembau Beef Rendang and Banana in Rich and Sweet Sauce. A graduate from the Mara University of Technology in Hotel Management and Catering, ChefIsmail worked in the food industry for several years before he was asked to host a cooking show on Malaysia's RTM1. He then continued to appear on more cooking shows on other Malaysian networks and crossed over into Singapore television as well. Given Chef Ismail's eloquence and personality, he was soon invited to be an ambassador for MATRADE (Malaysia External Trade Development Corporation), Malaysia's national trade promotion agency, promoting Malaysian cuisine to the world. Chef Ismailalso runs a restaurant, Restoran Rebung, in Kuala Lumpur, Malaysia, serving traditional Malay food in a kampong setting. It was named the Best Asian Cuisine Restaurant in 2005/2006.
Author | : Ismail Ahmad |
Publisher | : |
Total Pages | : 84 |
Release | : 2006 |
Genre | : Cookery, Malay |
ISBN | : 9789833318889 |
Author | : Dato Chef Ismail Ahmad |
Publisher | : Alaf 21 |
Total Pages | : 128 |
Release | : 2015 |
Genre | : Cooking, Malay |
ISBN | : 9678606208 |
Buku ini istimewa kerana diterbitkan dalam dwibahasa iaitu bahasa Melayu dan bahasa Inggeris. Pelbagai lapisan masyarakat boleh mencuba resipi hasil air tangan chef terkenal, Dato’ Chef Ismail Ahmad. “Saya mahu mengekalkan kesinambungan masakan warisan Melayu dan tidak akan membiarkannya pupus ditelan zaman.”- Dato’Chef Ismail Ahmad. Dato’ Chef Ismail Ahmad seorang Chef Selebriti yang mempunyai pengalaman yang luas dalam bidang masakan sehingga ke peringkat antarabangsa. Buku Masakan Warisan Melayu menampilkan 50 resipi tradisi yang pasti membuka selera anda! “I want to preserve the continuity of Malay food heritage and will not let it extinct,”- Dato’ Chef Ismail Ahmad. Dato’ Chef Ismail Ahmad is a celebrity chef who has wide experience in the international culinary field. This book features 50 traditional tempting recipes.
Author | : Rita Zahara |
Publisher | : Marshall Cavendish International |
Total Pages | : 192 |
Release | : 2012 |
Genre | : Cooking |
ISBN | : 9789814328661 |
The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation. Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55-65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative headnote introduces each recipe and explains the history/significance of the dish and/or other interesting facts related to the dish or ingredients used.With its focus on the cultural and culinary heritage of the Chinese, Malay, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series will be the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore.
Author | : Tan Yao Sua |
Publisher | : Strategic Information and Research Development Centre |
Total Pages | : 140 |
Release | : |
Genre | : Social Science |
ISBN | : 6297575037 |
The Chinese minority in Terengganu, Malaysia, are struggling to maintain their Sinic culture, identity and community in the face of socio-political changes and Islamisation since the early 1970s. They are also facing problems due to population attrition from an outflow of the younger generation to larger cities in Malaysia for jobs and further education. The acculturated Terengganu Peranakan Chinese, descendants of the earliest settlers who arrived at least two centuries ago, face additional inter-generational tensions and challenges. This book is based on extensive interviews and fieldwork and includes: an overview of the role of the Kuala Terengganu Chinese associations in promoting traditional Chinese culture and identity; a study of the Peranakan Chinese in Tirok, to further examine issues of identity maintenance and identity shift; and a comparison between the foodways of the Tirok Peranakan Chinese with a similar rural Peranakan community in the neighbouring state of Kelantan to demonstrate the community’s continual negotiation of Sino–Malay identity.
Author | : Rita Zahara |
Publisher | : Marshall Cavendish International (Asia) |
Total Pages | : 0 |
Release | : 2016 |
Genre | : Cooking |
ISBN | : 9789814634441 |
In The Many Flavours of Malay Cooking, Rita assembles a stunning collection of authentic dishes that hail from various Malay ethnic groups and presents the richness and diversity of Malay cuisine with recipes from contributors that include award-winning chefs Chef Syed Shahin Shah and established restaurants Mamadan and Bayview Tandoor Restaurant.
Author | : Anitawati Mohd Lokman |
Publisher | : Springer |
Total Pages | : 911 |
Release | : 2018-03-13 |
Genre | : Technology & Engineering |
ISBN | : 9811086125 |
The proceedings gather a selection of refereed papers presented at the 7th International Conference on Kansei Engineering and Emotion Research 2018 (KEER 2018), which was held in Kuching, Malaysia from 19 to 22 March 2018. The contributions address the latest advances in and innovative applications of Kansei Engineering and Emotion Research. The subjects include: Kansei, Emotion and Games Kansei, Emotion and Computing Kansei, Emotion and Wellbeing / Quality of Life Kansei, Emotion and Design Kansei, Emotion and Health / Ergonomics Kansei, Emotion and Multidisciplinary Fields Kansei, Emotion and Culture Kansei, Emotion and Social computing Kansei, Emotion and Evaluation Kansei, Emotion and User Experience The book offers a valuable resource for all graduate students, experienced researchers and industrial practitioners interested in the fields of user experience/usability, engineering design, human factors, quality management, product development and design.
Author | : Penny Van Esterik |
Publisher | : Bloomsbury Publishing USA |
Total Pages | : 175 |
Release | : 2008-08-30 |
Genre | : Social Science |
ISBN | : 0313344205 |
Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines. Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act. Chapter 1, Historical Overview, surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, Major Foods and Ingredients, particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The Cooking chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food. The Typical Meals chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals. Typical meals are presented as variations on a common theme, with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning as markers of ethnic or national identity are also covered. Chapter 6, Eating Out, reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas. The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The Special Occasions chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.