SEKOLAH HOSPITALITI DAN PELANCONGAN

KOLEJ YAYASAN PELAJARAN JOHOR

MALAYSIAN CUISINE

DCA 2123

ASSIGNMENT 1

MALAYSIAN FOOD (SABAH)

PREPARED BY:

AINA NUR FARISYAH BINTI ZULKIPLI

(D22020/120025)

KB50 A

SUBMITTED TO:

MOHD SALIHUDDIN AL-HAFIZZ BIN MD NOOR

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 THE INTRODUCTION OF SABAH

Sabah, the second largest state in Malaysia, lies on the northern extreme of Borneo.
The state is bordered by the Indonesian state of Kalimantan in the south, and the small country
of Brunei to its west coast. The far-flung Malaysian state is slowly growing in stature among
backpackers, who appreciate its many natural attractions and relatively low cost as far as
Southeast Asia nature preserves go. The surrounding seas are also perfect gateways for
snorkelers and divers, who appreciate their beautiful natural underwater wonders.

Sabah is also well known as “THE LAND BELOW THE WIND", because it is located
just south of the typhoon-prone region, making it free from typhoons. Home to 32 different
indigenous groups that consist of over 30 ethnic races, Sabah is often described as the people
that makes visiting Sabah so special.

Sabah is richly blessed with nature diversity, unique cultures, fun adventure, beautiful
beaches, and fantastic cuisines for the adventurous taste buds. We have it all, from the world’s
largest flower – the Rafflesia, one of the highest mountains in South East Asia – Mount
Kinabalu, to one of the world’s top dive sites – Sipadan Island. Sabah is also known for their
great natural treasures which include the world-renowned Danum Valley Conservation Area
and Tabin which is Sabah’s largest wildlife reserve.

In Sabah, they greet people by saying “selamat datang” (welcome) and/or “terima
kasih” (thank you) with a smile. Due to religious reasons, some may prefer not to have physical
contact with others. However, a handshake is generally acceptable as a way of introducing
oneself. It’s customary to remove shoes before entering a mosque as well as homes. In places
of worship, visitors are required to dress modestly. Nude sunbathing is not allowed and is very
frowned upon. Avoid pointing your index finger at others, as this is considered rude in the local
custom.

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 THE SPECIALTY OF FOOD AT SABAH

Sabahan cuisine is a regional cuisine of Malaysia. As in the rest of Malaysian cuisine,

Sabah food is based on staples such as rice with a great variety of other ingredients and
different methods of food preparations due to the influence of the state's varied geography
and indigenous cultures that were quite distinct from the regional cuisines of the Peninsular
Malaysia. Sabah along with its neighbour of Sarawak is famous for their multi-ethnic
population. Over the last twenty years or so, Western consciousness and knowledge of the
quality and joys of South-East Asian food has grown considerably and one of the many
pleasures of travelling to Sabah is the opportunity to sample some wonderful local food.

Sabahan cuisine is based on staples such as rice, which is produced locally in Sabah
along with locally grown vegetables but comes with a wide variety of eclectic ingredients and
different methods of food preparation that are representative of the multi-ethnic population.

There are of course many places to eat from five-star hotels through to air-conditioned
restaurants but if you’re in the older part of KK around Gaya Street or indeed in towns outside
of KK you’re more than likely to come across Kedai Kopi restaurants which translates from
Malay as 'Coffee Shop'. Open-fronted and usually fitted with fans these are places frequented
by both locals and visitors alike. Some are run by Malay and some by Malaysian-Chinese and
if you’d like an authentic local experience than this is the place for you. Nearly all have
character, and you’re never far from the action in the kitchen. Chances are you’ll be served
quickly and that it will be good as there’s loads of options of ‘Where to eat’ and this competition
helps to keep standards high.

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 MAIN COURSE

1. Tuaran Mee.

Tuaran Mee is a speciality of Tuaran town. This dish of wok fried fresh handmade noodles
is well known in the nearby city of Kota Kinabalu as well as in neighbouring Tamparuli
town, where the localised adaptation is called Tamparuli mee. The noodles must first be
toasted with oil in the wok to prevent it from clumping together, then blanched to reduce
the stiff crunchy texture from toasting. The final step involves stir frying the noodles to a
dry finish with eggs, vegetables, and meat or seafood.

2. Manok Pansuh

Ayam pansuh (or Manok pansuh) is a common way of cooking among the people in Boneo
(Sarawak, Malaysia, and West Kalimantan, Indonesia). Ayam pansuh is a dish prepared
with chicken meat cooked in bamboo and filled with water (which will later become soup),
seasonings, and covered with cassava leaves (then it can be eaten together with the
cooked chicken).

APPETIZER

1. Hinava.

Hinava is a traditional Kadazan-Dusun dish of raw fish cured in lime juice and can be eaten
as an appetizer. Typically, firm fleshed white fish like mackerel (hinava sada tongii) is
marinated with lime juice, sliced shallots, chopped chilli, julienned ginger and grated dried
seed of the bambangan fruit. Optional additions may include sliced bitter gourd. Hinava
may also be made with prawns (hinava gipan).

2. Linongot.

Linongot is a traditional dessert among the Kadazan-Dusun peoples in the state of Sabah
in Malaysia. It is made with tapioca flour, sweet potato and tarap/irik leaf.

SOUP

1. Ngiu Chap Beef Soup.

Ngiu Chap literally means “Mixed Beef”, which is a mix of beef and its organs such as stew
meat, meat ball, tendon, liver, heart, tripe, intestine, tongue, spleen and omasum, usually
served with noodles in thick beef broth.

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 DESSERT

1. Pinjaram Bajau.

Kuih pinjaram or also called penyaram is a type of traditional kuih in Sabah and Brunei. It
is also popular among the Bajau people. It is made from rice flour, corn flour, coconut milk,
and oil. Sometimes pandan leaves are used to add fragrance. Kuih pinjaram will be fried
and turned over to ensure that both sides are equally crisp. It is delicious served hot and
is easily available in the tourist market.

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 HISTORY OF TUARAN MEE NOODLES

In Malaysian Borneo, Tuaran mee is a Nanyang-Chinese fried "egg noodle" dish sold at
hawker centres in Tuaran, Sabah. The term is usually used to describe fried egg noodles, but
it is also used to describe egg noodles made in Tuaran. Choy sum and char siu are usually
served with fresh egg noodles, an egg, and a fresh egg.

In the late 1970s, Tuaran mee began to replace traditional 'knife-cut' noodles in their modern
form. As a result of the introduction of noodle machines, noodles became thinner and more
uniform. The Hakka dialect was simply called fried noodles in Sabah "Chao Men" until the mid-
1980s. Hakkas outside the area began calling Tuaran mee "Tao-Ah-Lan Men," or Tao-Ah-Lan
noodles. Hence, the noodles from Beaufort, Tamparuli, and Sandakan were distinguishable
from those from other towns. As a result, Tuaran Mee was born of this retro name-calling that
spread virally and stuck for over 30 years.

A good plate of fried Tuaran mee should be fragrant, very eggy, delicately springy, savory,
wavy, and slightly smoky from the charring of the hot wok. The aftertaste should pleasantly
confuse us with an unexpected hit of egg umami. It is plated directly from the wok to the dish,
then topped with the protein of choice. Tuaran mee tastes best eaten hot, and it goes really
well with chili sauce. Some shops will fry and fold the proteins into the noodles to incorporate
the flavours together.

Among the ingredients for Tuaran Mee are two 'nests' of the dish, 1 half cup meat topping, 1
large handful of sawi/chai xin greens, blanched and 4-5 cm in length, 1 large egg, lightly
beaten, 1 teaspoon salt, white pepper to taste, 1/4 to 1/2 teaspoon sugar, and 1 teaspoon
chicken stock powder. One last feature is the choice of beef, chicken, or seafood you can
choose from.

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 DIFFERENCE BETWEEN TUARAN AND BEAUFORT NOODLES

TUARAN NOODLES BEAUFORT NOODLES

o The noodles are “wok-fried” until o Beaufort noodles is served hot in

partially crispy with a beaten “wet fried” style and covered in
egg, before protein and thick & gluey gravy, with green
vegetables are added. vegetable.

o The yellow noodles are o Beaufort mee features soft yellow

traditionally handmade with egg noodles, stir fried to achieve that
yolk and has a springy texture, ‘wok hei’ taste.
and the dish is sometimes even
stir-fried with eggs. o Seafood fans can also opt to have
the noodles and the sauce with fish
o In the olden days, local food lovers
slices and prawns. There is
would travel from near and far to
nothing like that as well in
Tuaran to have some of this eggy
Peninsular Malaysia and it is
goodness. It’s more convenient
really nice because the crispy
now, as Tuaran Mee is quite
noodles go well with the gravy.
accessible in the capital city of
Kota Kinabalu.

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 STANDARDIZE RECIPE

Tuaran Mee Recipe (2 Portion)

INGREDIENTS

Hakka Egg Roll Chicken Char Siew

2 eggs 250 g chicken thigh fillets

200g finely-minced chicken 1/4 cup hoisin sauce
1 tsp chicken powder 3 TBSP sugar
1⁄2 tsp pepper 1 TBSP light soya sauce
1⁄2 tsp tapioca starch or corn-starch Few drops of red food colouring
1 tsp sesame oil (optional) (optional)
1 TBSP oil Large pinch of white pepper
1 cup water

200g wonton noodles or similar

2 cups water or stock
1 egg
2 cloves garlic, minced
2 tsp chicken powder
1⁄2 tsp sugar
1⁄2 tsp pepper
Dash of soy sauce
1⁄2 – 1 cup Chinese greens e.g., Choy Sum, cut into 2-inch lengths
Oil for deep-frying

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 METHOD OF TUARAN NOODLES

1. Meat the eggs, then cook into thin omelettes in a lightly-oiled rectangular pan. Remove.
2. Combine minced meat or fish with seasoning ingredients, mix to a sticky texture.
3. Place omelette on cutting board, spread half the mince over the surface leaving a 1-cm
gap on one edge.
4. Roll up into a log, then repeat with the second omelette.
5. Place in steamer with the egg seam facing downwards.
6. Steam for 20 minutes on medium heat, allow to cool, then cut into 1 cm-wide pieces.

For the Char Siew:

1. Mix all ingredients together and simmer in a non-stick pan until chicken is cooked through
and sauce has caramelised.
2. Use a blowtorch or place under grill to create roasted effect (optional).
3. Allow to cool, then cut into slices.

To Cook:

1. Heat oil, then fry the noodles until crispy. Remove and set aside.
2. Remove oil, leaving one TBSP in wok.
3. Sauté garlic until aromatic, add egg and scramble.
4. Add all other ingredients except the greens.
5. Simmer until noodles and stock are reduced, adding the vegetables in the last 20 seconds
or so.
6. Remove and serve with sliced egg roll and char siew.

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 MARKET LIST

ITEM SPECIFICATION QUANTITY UNIT

Minced chicken 1 pack 200 gm g
Chicken powder 4 tsp tsp
Pepper ½ tsp tsp
Corn starch ½ tsp tsp
Sesame oil 1 tsp tsp
Oil 1 tbsp tbsp
Chicken thigh fillets 1 pack 250 gm g
Hoisin sauce ¼ cup cup
Sugar 4 tbsp tbsp
Light soy sauce 1 tbsp tbsp
Red food coloring Dash Drop
White pepper 1 Pinch Pinch
Wonton noodles 1 pack 200 gm g
Eggs 3
Garlic 2 pcs
Soy sauce Small Dash Drop
Choy sum ½ cup Cup

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