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Author: Ismail Ahmad
Publisher:
ISBN: 9789814398596
Category : Cooking, Malay
Languages : en
Pages : 84
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Book Description
Author: Ismail Ahmad
Publisher:
ISBN: 9789814398596
Category : Cooking, Malay
Languages : en
Pages : 84
Get Book
Book Description
Author: Ismail Ahmad
Publisher: Marshall Cavendish International (Asia)
ISBN: 9789814868457
Category : Cooking
Languages : en
Pages : 0
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Book Description
- 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:
ISBN: 9789814276061
Category : Cooking, Malay
Languages : en
Pages : 80
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Book Description
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:
ISBN: 9789833318889
Category : Cookery, Malay
Languages : en
Pages : 84
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Book Description
Author: Bahaaeddin Alareeni
Publisher: Springer Nature
ISBN: 3031080874
Category : Technology & Engineering
Languages : en
Pages : 1057
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Book Description
This book constitutes the refereed proceedings of the International Conference on Business and Technology (ICBT2021) organized by EuroMid Academy of Business & Technology (EMABT), held in Istanbul, between 06–07 November 2021. In response to the call for papers for ICBT2021, 485 papers were submitted for presentation and inclusion in the proceedings of the conference. After a careful blind refereeing process, 292 papers were selected for inclusion in the conference proceedings from forty countries. Each of these chapters was evaluated through an editorial board, and each chapter was passed through a double-blind peer-review process. The book highlights a range of topics in the fields of technology, entrepreneurship, business administration, accounting, and economics that can contribute to business development in countries, such as learning machines, artificial intelligence, big data, deep learning, game-based learning, management information system, accounting information system, knowledge management, entrepreneurship, and social enterprise, corporate social responsibility and sustainability, business policy and strategic management, international management and organizations, organizational behavior and HRM, operations management and logistics research, controversial issues in management and organizations, turnaround, corporate entrepreneurship, innovation, legal issues, business ethics, and firm governance, managerial accounting and firm financial affairs, non-traditional research, and creative methodologies. These proceedings are reflecting quality research contributing theoretical and practical implications, for those who are wise to apply the technology within any business sector. It is our hope that the contribution of this book proceedings will be of the academic level which even decision-makers in the various economic and executive-level will get to appreciate.
Author: Tan Yao Sua
Publisher: Strategic Information and Research Development Centre
ISBN: 6297575037
Category : Social Science
Languages : en
Pages : 140
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Book Description
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: Anitawati Mohd Lokman
Publisher: Springer
ISBN: 9811086125
Category : Technology & Engineering
Languages : en
Pages : 902
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Book Description
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: Rita Zahara
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435074
Category : Cooking
Languages : en
Pages : 195
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Book Description
Malay Cuisine in Singapore is a reflection of the country's multifaceted heritage and culture. It is strongly influenced by Indonesian and Malaysian cuisines and has infused elements from the various ethnic communities in Singapore's immigrant society. This book incorporates recipes passed down from one generation to another and reproduces the traditional elements of the past while mirroring the tastes of the present.
Author: Penny Van Esterik
Publisher: Bloomsbury Publishing USA
ISBN: 0313344205
Category : Social Science
Languages : en
Pages : 175
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Book Description
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.
Author: Dato Chef Ismail Ahmad
Publisher: Alaf 21
ISBN: 9678606208
Category : Cooking, Malay
Languages : un
Pages : 123
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Book Description
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.
