15 October 2009

Session 2 of Southeast Asian Cuisine Series: Malaysian Cuisine

By Shirley Ghozalli. Edited by Neil Hawes. Photos are kindly provided by Imelda Lestariprakerti.

Ayam Percik Istimewa dishes are ready to be served

As planned, the session 2 of Southeast Asian Cuisine Series took place in T-Block on Wednesday, 30th September. Following the previous session of Indonesian cuisine, this session focused on preparing and tasting a dish of Malaysian cuisine, Ayam Percik Istimewa (= special BBQ chicken).

The Southeast Asian Cuisine Series is a project carried out by the students as part of a paper called "Southeast Asia", taught by lecturer Lan Huong Nguyen. The paper investigates the politics, economic development, and international relations of the diverse countries of Southeast Asia (SEA) region.

Acting as the chef of the day was Nurul Adlina Abdul Halim (a 2008 student from Malaysia). "I chose to cook Ayam Percik Istimewa because all of its ingredients, like coconut milk, chicken, tumeric, and lemon grass can be obtain easily here." She added, "When we gathered, other people not only asked about Malaysian food but also about Malaysia itself. I also came to know other people and their cultures."

One of the participants, Kentaro Hikichi, a first year student from Japan, commented, "I liked the food very much! It was like Japanese milk curry. I want to attend more classes like this because I am interested in making foods from other countries."

Students and staff members are welcome to participate in the next session of this series, Thai Cuisine. It will be held on Wednesday, 21st October, in the same place, at the same time. For more information, please contact the session leader, Imelda Lestariprakerti.

Making the coconut cream sauce. From right to left: Nurul Adlina Abdul Halim, Wilda Ribka, and Imelda Lestariprakerti

Adlina, the chef of the day, preparing the chicken to be BBQ-ed

"Let's eat!"

<Back  |  ^Top