The Digital Media: Hafiza

My tasks: From the flowchart above shows that my tasks are divided into 4 parts. First of all i need to find the information of the food, then i need to find the picture of the food, later i need to find the recipe of the food. Last but not least, My group mate, Ma Ling and I are responsible for creating an animation using Flash software for the group's website.

Image on Kelantanese Food

Information on Kelantanese Food

1.Nasi Kerabu

Nasi Kerabu literally means "rice salad". Kelantan has a variety of Nasi Kerabu. Nasi kerabu biasa (normal) or nasi kerabu putih (white) which comes with its own sambal tumis (a special coconut milk based gravy with local herbs and spices, with a hint of chillies) or Nasi kerabu Hitam (black) though the actual color is blue (after the rice is soaked and cooked with a local flower although some people use artificial equivalents) and nasi kerabu kuning (yellow) which use tumeric in the preparation of the rice. Nasi Kerabu Hitan and Kuning does not require a sambal tumis, instead, it has a watery chilly sauce which makes it slightly hotter. The “kerabu” (salad) could be any vegetables or edible leaves though the more or less standard version will have daun kesum, taugeh (bean sprout), thinly cut; long green beans, bunga kantan, cucumber (connoisseurs will insist “seeded”), and daun kadok. Apart from that it is also served with fried breaded fish, keropok keping, salted egg, "solok lada" (fish fillet and coconut-stuffed chillis), and pickled garlic (local gherkins).

2.Nasi Dagang

This is a mix of white rice and brown glutinous rice (special glutinous rice) which is cooked with coconut milk (santan), blended onions and garlic and some spices (such as fenugreek) (Malay: halba). Fish or chicken curry comes as an add-on to complete the dishes together with mildly brown sugared sambal (chili paste), so it's recommended to take only a small portion as it is extremely filling. The Nasi Dagang is one of the tastiest dishes in Kelantan and goes well with fish curry, pickle, hard-boiled eggs.

3.Laksam

The Laksam dish, white noodles served with gravy (curry or otherwise) and vegetables, is made differently in every state in Malaysia. The laksam Kelantan employs the creamy white gravy which is richer and has full-bodied flavour. The main ingredient is fish flesh, although connoisseurs would certainly prefer the ones made of eels.

4.Ayam Percik

Wood-fire broiled chicken dressed with sweet coconut gravy. Ayam Percik is eaten with white rice in major family dishes and serves during a feast. This ayam percik easily found especially in bazaar.

5.Ketupat Sotong

This food is made by putting glutinous rice inside the cuttlefish and it is cooked with brown sugar or known as ‘gula melaka’ as its sauce. It is eaten with other traditional ‘ kuih ’. To be honest i have never seen this dish as a 'kuih' and never eaten one as well,but i love to taste it one day. Somehow, cuttlefish plus brown sugar as its sauce sounds not right to me but this is the wonder of food tasting, always try new thing, who knows you might like it ;)

6.Solok Lada

The uniqueness of this type of food is where the filling is placed inside the chilly. The filling is made from fresh coconut, fish fillet and coconut milk. This tasty food is suitable to be taken with ‘Nasi Kerabu’ which is also known one of the Kelantan's traditional food. This is one of my favorite, i can only eat bunch of these thing without additional dishes with it. I find the taste quite solok-lada-licious and its quite famous too. Highly recommended.

7.Nasi Tumpang

This weird looking cone thing is actually nasi lemak look alike i would say. It is a combination of rice and curry put them together and arranged them in the layer of triangular banana leaf wrapper. (I do not know how rice plus curry can fit in into this small cone! well, that is the uniqueness of it). The size is small and you are not going to tummy fulled if you eat only one, probably 10 nasi tumpang will do! ;p

8. Tahi itik

This 'tahi itik' looks like one of the Indian's sweets. It is sweet i would say and easy to prepare, the ingredients needed are sugar, egg and coconut milk. Tahi itik can be found in many sizes but only one shape, it is round. I never taste this one before but looking forward to it. Well, i would not dare to translate the word 'tahi itik' to english words. Otherwise it is going to freak out the tourist! ~ joke :)

9.Puteri Mandi

This sweet ‘ kuih’ is made from rice powder and taken with sweet flesh coconut. You can count how many 'puteri' is taking bath in there. LOL. This dessert is so mouth watering, the taste is super nice as its look, after you eat this you feel like a 'puteri' already.

10.Cek Mek Molek

Cek mek molek is one of the Kelantan's traditional dessert. This 'kuih' is very popular among the kelantnese and terengganu-ese people. Now, we can find this kuih anywhere around Malaysia, it is easy to find and tasty to eat. It is easy to prepare, all you need to do is mashed the sweet potatoes, add flour, and sugar as a filling. Later, deep fry it until it turns to yellow golden-ish color and tossed it. Well served as an afternoon tea dessert.

Recipe on Kelantanese Food

1.Nasi Kerabu.

Ingredients:

· 2-3 Chubb mackerels (ikan kembung), grilled and flaked

· 1 skinned coconut, grated for kerisik

· ½ teaspoon salt

· 1 teaspoon sugar

· sufficient cooked rice

Ingredients to be ground:

· 8 shallots, peeled

· 2.5-cm knob ginger, peeled

· a pinch of ground white pepper

Garnishing:

· 1 cucumber, shredded

· 5-6 sprigs polygonum leaves, finely sliced

· 6 long (snake) beans, finely sliced

· 2 stalks lemon grass, finely sliced

· 10 young cashew nut leaves, finely sliced

Ingredients for Coconut Sauce:

· 10 dried chilies, soaked

· 8 shallots, peeled

· 1 liter coconut milk, squeezed from 1 grated coconut with sufficient water added

· 2 pieces dried sour fruit

· 2 stalks lemon grass, lightly crushed

· 1 teaspoon sugar

· 1 teaspoon salt

Ingredients for Side Dish:

· 8 small-medium Chubb mackerels (ikan kembung)

· 1 teaspoon salt

· 1 teaspoon tamarind pulp, mixed with 2 tablespoons water and strained

· Cooking oil

Batter:

· 1 cup rice flour

· 125ml water

· ½ teaspoon ground turmeric

· a pinch of salt

Method:

To prepare coconut sauce, combine dried chilies and shallots by grinding or blending (processing) in a blender. Into a pot, put coconut milk, ground chilies and shallots, dried sour fruit slices and lemon grass. Bring to a slow boil. Simmer gently, stirring constantly, for 10 minutes or until oil separates. Add sugar and salt, then transfer to a serving bowl. To prepare the side dish, rub fish with salt and tamarind juice. Leave for 15 minutes. Meanwhile, prepare batter. Combine all ingredients and blend until smooth. Dip seasoned fish into batter and fry in hot oil for 2-3 minutes on each side. When cooked through and light golden, drain fish and transfer to a serving dish. To prepare kerisik, pan-fried the grated coconut without oil until brown and pounded or blended to a fine paste. This can be frozen for as long as two weeks. Into a mixing bowl, put the grilled flaked fish, ground ingredients and kerisik. Add salt and sugar and mix well. Transfer to a serving dish. Arrange garnishing ingredients attractively on another serving dish. To serve Nasi Kerabu, first put some rice onto individual serving plates, then pile on desired amounts of flaked dish, coconut sauce and garnishing ingredients. Mix well with rice. Serve with Side Dish.

2.Nasi Dagang

Ingredients

· 300g nasi dagang rice or substitute with 200g

· good grade Siamese rice mixed with 100g glutinous rice

· 1 grated coconut to extract 3/4 cup thick coconut milk and 3/4 cup thin coconut milk

· 1/4 tsp fenugreek seeds ( halba )

· 2 cloves garlic, sliced finely

· 3 shallots, sliced finely

· 2cm young ginger, sliced finely

· 1/2 tsp salt

Method

1. Wash rice well and soak for five to six hours. Drain well, then steam rice for 20 to 25 minutes or until half-cooked.
2. Stir in thin coconut milk and continue steaming for 15 minutes until rice is nearly cooked.
3. Combine thick coconut milk, shallots, garlic, ginger, fenugreek and salt. Stir into the cooked rice then steam once more for 10 to 15 minutes or until rice is properly cooked.
4. Serve rice with kari ikan tongkol.

3.Laksam

Main Ingredients

500g/ 1 packet rice flour
900ml/ 3½ cups water
3g/ ½ tsp salt

Ingredients for Ulam

200g/ 10 long beans, sliced thinly
150g/ 2 cups bean sprout, cleaned
80g/ 1 bunch kesom leaves, sliced thinly
250g/ 1 cucumber, sliced finely

Ingredients for Gravy

1kg/ 4 kembung fish
200g grated coconut
30g/ 3 tbsp skim milk powder
10g/ 1 tbsp black pepper
20g/ 10 shallots
15g/ 3 pips garlic
5g/ 1 cm ginger
5g/ 1 cm galangal
5g/ 1 tsp salt
12g/ 3 pieces dried tamarind
250ml/ 1 cup water

Ingredients for Sambal Belacan

4 red chilies
25g shrimp paste
2 limes, for juice only

Method

Preparing the Laksam

Mix rice flour with salt and water. Stir well.
Heat the steamer. Brush with a bit of oil on a flat medium sized steel dish and place inside the steamer.
Pour in a thin layer of the mixture.
Steam approximately 1 to 2 minutes until cooked.
When cooked, roll it up.
Repeat steps 3, 4 and 5 until all mixture is used up.
Cool and cut into small pieces.

4.Ayam Percik

Ingredients

· 5 Whole Chicken Legs

· 4 Tablespoons Cooking Oil

· 2 Teaspoons Tamarind Pulp

· 4 Lemon Grass,(bruised)

· 1 Cup Water

· 1 Cup Thick Coconut Milk

· 1 1/2 Tablespoons Sugar

· Salt to Taste

Marinade

· 1/2 Teaspoon Salt

· 1 Tablespoon Sugar

· 1 Teaspoon Chili Powder

· 1 Teaspoon Turmeric Powder

Spice Paste

· 4 Candlenuts

· 6 Cloves Garlic

· 9 Dried Chillies, soaked in Hot Water

· 3 Red Chillies

· 2 cm (3/4 inch) Ginger

· 5 Shallots

Method

1) Mix the marinade, combine with the chicken and set aside for 1 hour.
2) Chop the spice paste ingredients and blend finely.
3) Heat Oil in a frying-pan and fry the spice paste, tamarind and lemon grass for 5 minutes.
4) Add water and cook for another 3 minutes.
5) Put in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.

6) Barbecue the chicken over a low charcoal fire or under a grill, basting frequently with the gravy, until the chicken is cooked.

5.Akok

Ingredients:

5 eggs
200 ml coconut milk
100 ml water
150 g palm sugar
30 g plain flour
3 pandan leaves (cut into small pieces)
2 pinches of salt

Method:

Combine water and sugar in a small pot and bring to boil. Turn off the stove.
Add coconut milk into the mixture. When warm, add flour, egg, salt, and the pandan leaves into the mixture. mix well.
Pass the mixture through a sieve to remove the clumps of flour and the pandan leaves.
Preheat the oven to 200 C and heat the "muffin tray", acuan kuih cara, in the oven. Take the acuan/muffin tray out and put some oil into each hole, then pour the mixture into them.Bake in the preheated oven for 10 minutes.

6.Cek Mek Molek

Ingredients

· 1 sweet potato

· 1 cup of plain flour

· Sugar

Method

· Peel skin off sweet potato, chop into cubes, and boil until soft.

· In a bowl, mash the potato and add plain flour into it. Knead the dough, add more flour if it’s still too sticky.

· Pinch a little bit of the dough and roll it it the palm of your hand. Flatten the dough, spoon some sugar onto it and fold the dough together again, letting the sugar to be in the centre.

· Deep fry until the colour turns abit golden

· Best eaten when still hot, as the outside is crispy and the inside melts in your mouth.

Note: Not all foods have their ingredient and method because they consume spaces.

Working with Flash

My next task is create an animation using Flash for the group's website. To prepare this task, My group mate, Ma Ling and I worked together for this animation.

Take note: Prepare yourself with Flash and make sure all the materials that going to be used for this animation are ready and saved it under 1 folder.

First, change the stage properties. At the bottom of the properties inspector the dimensions of the current stage are set at 550 x 400 pixels. > click edit button >Width and Height boxes, enter pixel dimensions. Width with 640 and Height with 300, then choose background color to dark grey (#333333).

To import more images, go to File > Import > Import to Library. To insert more images in the background, need to add more layers in the timeline. To do that, go to Insert > Timeline > Layer.

To insert frame, select background layer and point to the 65 frame. Drag the image of nasi kerabu and nasi dagang from library to the background. And drag all images from library to the background one by one in orders.

To put more images in, select the layer from the layer panel, select layers of the images one by one > select frame 65 > choose insert > timeline > frame.

After all images had put in orders > go to Create Classic Tween.

To change the color of the images > go to color effect > tint.

Now it’s all done! And now run it to see how it works. Later save it under swf format and to insert in the group’ website, open Dreamweaver software > file > Open > select the website’s background. Then to insert the flash in the Dreamweaver > Insert > Media > and open the flash file that saved under swf.

GUI Design

GUI is type of user interface that allow user to interact with images/icons/buttons rather than text commands. Here is the design of my group's webpage. GUI buttons like |Home|About|Cuisine|Map|Contact| have been created to make the user feel comfortable and easy for the users to use the website later. Not just the buttons play the role of providing information every time the users click it but the images on the left corner as well have their own role. When the images is clicked, the recipe of the food images will pooped out on the screen. The webpage is user friendly and easy for the users to find the information according to food their selected.

Contents