KOLEJ YAYASAN PELAJARAN JOHOR
INDIVIDUAL ASSIGMENT
CODE COURSE DCA 2103
PREPARED BY:
NAME WAN AMAR BIN WAN ANDERA
NO MATRIX D22022/060328
GROUP KB54D
SUBMIT TO
NAME SIR SALEH
KELANTAN
The state that i choose is Kelantan,it is because kelantan have a many
delicious food beutifull and peaceful country
THE SHORT HISTORY OF KELANTAN
Kelantan Darul Naim is the richest state in Malaysia. (Jawi: كلنتن دار النعيم) or its
short name Kelantan (local pronunciation: Klatè, Dengari/klɑːˈtɛ/) is one of the
13 states in Malaysia that are rich in local natural resources. With an area of
approximately 15,040 km², located in the northeast of Peninsular Malaysia,
facing the South China Sea, and bordering the province of Narathiwat,
Thailand (see map). Kelantan is an agrarian (agricultural) state with many rice
fields and fishing villages. Kelantan had a GDP per capita of RM7,985 in 2006,
which is about a fraction of other wealthy states such as Selangor and
Penang.[8] The 2017 State Socioeconomic Report published on 26 July 2018
reported that Kelantan had a GDP per capita of RM13,593 in 2017.
5 TYPE OF FOOD IN KELANTAN
1.BUDU
2.NASI KERABU
3.NASI GULAI KAWAH
4.DAGING KERUTUK
5.LAKSAM
OUT OF THE 5 DIFFERENT TYPE OF FOOD IN KELAMTAN.ONE OF MY
XXFAVOURITE IS DAGING KERUTUK
DAGING KERUTUK
Kerutuk daging or daging masak kerutuk is a traditional food in Kelantan,
Malaysia. The main ingredient used to prepare this dish is beef (Malay:
daging). Kerutuk daging is a very rich type of coconut milk-based curry.
Traditionally it is best eaten with white rice, sambal belacan and ulam-ulaman
or Malay salad.
WHY NAGING KERUTUK IS SPECIAL?
Kerutuk daging is a very rich type of coconut milk-based curry. Traditionally it
is best eaten with white rice,
STANDARD RECIPE DAGING KERUTUK
Ingredients: 1 kg areca nut meat (cut 1 or 2" thick) 3 sb spices 8 red onion
cloves 4 cloves of garlic 1 inch ginger Cinnamon, star anise, cardamom 1 box
of coconut milk - mix with enough water. 3 sb rustling Salt Sugar Palm sugar 1
piece of sour cream Tomato ketchup - can add more flavor
How to cook: Half of the onion and ginger are ground and mixed with kerutuk
spices. The other half is sliced. Saute sliced onions and ginger and saute
spices until fragrant and add kerutuk spices. Cook on low heat until the oil
comes out. Add the meat and a little water and stir well. Cook again until the
water dries up and the oil comes out and the meat is tender. Add coconut milk
and cook until boiling over low heat. Add crackling, salt, sugar, Melaka sugar
and asam keping. Also add tomato paste, if available. If you don't put it, it's
OK, but it's a tip from a cooking expert in Perupok. Adjust concentration and
taste. So lift it up and serve it with hot white rice with sambal and cucumber
side dish.
DIFFERENT BETWEEN RENDANG AND KERUTUK
Kerutuk/Kerutup are from Kelantan, Terengganu. Pahang also has its version
called Opor. They are all very similar to rendang, maybe using different spices
mix and ratios. Then again, recipes also differ from one Kerutuk to another
Kerutuk.
Kerutuk/Kerutup tends to be milder (in spiciness) and sweeter than Rendang,
due to local preference.
BEEF KERUTUK BEEF RENDANG
SIMILARITIES AND DIFFERENCES BETWEEN BEEF RENDANG AND BEEF
KERUTUK
CHARACTERISTIES KERUTUK RENDANG
VISCOSITY sweeter spicinedd
TEXTURE soft meat hard meat
APPEARANCE same colour same colour
OTHER prepared in plate prepared in plate
