Nusaibah jazuli 1091105731
nusaibahjazuli.blogspot.com
Friday, August 26, 2011
Monday, August 22, 2011
Famous Resturants
I will post here some famous restaurants in Kedah-Langkawi .
1.Beach Garden
The indoor part of the restaurant reminds of an traditional Bavarian breakfast room and is decorated with Balinese masks.
The actual Beer Garden is just outside. Sure, there are no chestnut trees, but palm trees and sun sails contribute the shadow. Instead of a firm ground fine sand will please your feet.
The friendly and competent personnel in kitchen and restaurant serves international and local dishes. On an island, fresh seafood is a "MUST", says our Swiss chef. If you don't like fish or you have eaten it to many times you are not lost at all. You can choose of a large selection of pizzas, pastas and beef dishes.
Fresh salads, delicious snacks as well as the heavenly desserts make your meal to a culinary pleasure.
The friendly and competent personnel in kitchen and restaurant serves international and local dishes. On an island, fresh seafood is a "MUST", says our Swiss chef. If you don't like fish or you have eaten it to many times you are not lost at all. You can choose of a large selection of pizzas, pastas and beef dishes.
Fresh salads, delicious snacks as well as the heavenly desserts make your meal to a culinary pleasure.
The well equipped bar offers drinks for each taste. Let it be an aperitif, a cool beer of the keg, a tropical or more classic cocktail or a "Schnaps" for better digestion.
As Langkawi is a duty free island, there is a large selection of fine, imported wines which can be offered at moderate prices.
In the meantime the kitchen of Beach Garden Resort is recognized world wide and you only will regret that you didn't checked in here in the first place.
In the meantime the kitchen of Beach Garden Resort is recognized world wide and you only will regret that you didn't checked in here in the first place.
Address:
Beach Garden Resort
Pantai Cenang
07000 Langkawi
MALAYSIA
Pantai Cenang
07000 Langkawi
MALAYSIA
2. Royal Langkawi Yacht Club
Charlie's Place is the embodiment of island life. This restaurant and bar provides a casual, laid back ambience for meeting friends and enjoying great meals. The cuisine is a mix of local Malaysian delights and popular international dishes. The bar in particular is a favourite for yachties and locals to meet, share a few drinks and chill out after a long day in the sun. Charlie’s Place serves traditional signature cocktails on the island and boasts breathtaking views of the ocean, the RLYC marina and the setting sun.
Address:
Royal Langkawi Yacht Club
Jalan Dato Syed Omar
07000, Kuah
Langkawi
Kedah Darul Aman
Malaysia.
Tel: +604 966 4078
Fax: +604 966 5078
E-mail: office@langkawiyachtclub.com
Website: www.langkawiyachtclub.com
Jalan Dato Syed Omar
07000, Kuah
Langkawi
Kedah Darul Aman
Malaysia.
Tel: +604 966 4078
Fax: +604 966 5078
E-mail: office@langkawiyachtclub.com
Website: www.langkawiyachtclub.com
3. Casa del Mar
Classic local dishes sit alongside the traditional "eggs on toast" on the Breakfast menu at Casa del Mar. Freshly squeezed juices, home baked pastries and just-brewed coffee served with a view of fishing boats gliding home (Langkawi's only rush hour) past Rebak Island laden with the morning catch, which is quite likely to be tonight's dinner.
Lunch in Langkawi, lingers somewhere between the last coffee at breakfast and when the dinner menu is presented at night. The Lunch menu includes Light crisp salads, overstuffed sandwiches and local classics such as Laksa with a selection crisp chilled sauvignon blanc and icy beer are offered to fortify energy for the afternoon activity of lying back and thinking of when you should take the next cooling dip in the pool.
Address:
Casa del Mar, LangkawiJalan Pantai Cenang,
Mukim Kedawang 07000 Langkawi,
Kedah Darul Aman, Malaysia
Mukim Kedawang 07000 Langkawi,
Kedah Darul Aman, Malaysia
Tel: 60.4.955 2388
Fax: 60.4.955 2228
Email: info@casadelmar-langkawi.com
Individuation Link on famous resturants
In our last meeting, I decided to work on "famous restaurants in Kedah" .I went to Kedah,Langkawi twice and I visited some restaurants there so it will be quite easy for me to do this part.
The picture below explains the layout of famous restaurant`s link
I will add description on 4-6 restaurants in Kedah ,I will be adding there locations ,what kind of dishes they serve and some pictures.I will add links to show the location from google map so it will be easy to crate a route for whom is interested to visit those restaurants.
The footer will be a simple flash..I will try to make it attractive by showing some moving pictures of those restaurants
Ali Mahdi Khalil
1071117118
Individuation Link on Main Dishes and Recipes
Since I'll be doing the links for Main Dishes and Recipes, I'll put both of the layout in one post.
Our team has decided to standardize our layout for the website. This is to avoid any inconsistency with the objectives and data we want to present.
This is the layout for Main Dishes link. It's almost as the same as homepage more or less. The only different I'd try to put in is on the footer. I've decided to use Flash for my images. As such, using Flash is way better rather than the still images which some people might interpret it as boring and plain. We didn't use Flash for the footer homepage because, so much movement in one page might creates confusion and eye sore.
For recipes, I've choose to use still images for footer because I don't want to create flash for the recipes. I mean, what use could it be if the recipes are moving? The audience definitively won't get and remember the long recipes because the recipes is moving around, and thus will give a negative impact on our website. So, I've decided to play safe for this link.
Nurul Syazmin Hamdan
1081104673
Updated GUI
This is our latest updated for our Graphic User Interface which later we'll use it in our website. We've added some elements such as footer and the background color. We've also arranged the position for flash and pictures for our home page. We've decided to use the green color as background because the green color represents the paddy fields which can be found vastly in Kedah. We have decided to use the green color, but the hue of the color will be decided later on and the green color above is roughly on how our background color will looks like.
Tuesday, August 16, 2011
Here is some data of our blog start from cakes and dessert
1. KUIH KERAS
Kuih Keras is traditional cake that used as wedding gifts guests attending the wedding. Kuih Keras made from rice flour,sugar,water,and oil. Kuih Keras is also meal in the evening as the food side or for tea break because it is crunchy and sweet. we should be careful when eat Kuih Keras because the content will be relay and messy. from the texture, we can see that Kuih keras is like small noodles. nowadays, people can also buy it everywhere in keddah if they want an instant Kuih keras.
so, if you wanna try at home, it is easy actually
Ingredients:
1 packet rice flour
2 cups of sugar
3 cups of water
oil to fry
how to make:
1.Sift the flour and mix with sugar
2.then add water, Stir well
3.Heat oil in a wok
4.Spoon the mixture into the cake mold Kuih keras(such as bread acu nets)
5.pour the batter in the pan, such as bread making long strip
6.When the color is golden brown, remove immediately and fold, Drain
7.Once cool, store cookies Kuih keras in an airtight container to prevent the caketo be stale or cold
i think i will try to make it by my self hahah but the point is i will post it in my blog website.
2nd cake = KUIH BAKAR
actually i have taste this cake and for whom doesnt like sweet or too sweet it will be one of alternative. Traditional Malay cake Kuih baka pandan, is most commonly available during the Ramadan period. Sweet, creamy and perfumed with pandan leave juices, this kuih or kueh, is the perfect dessert to round off your meal.
and here is how to make KUIH BAKAR
Ingredients:
1 cup sugar
2 cups all purpose flour + 1/2 tsp salt (mix)
2 1/4 cups of coconut milk
4 large eggs
2 tbsp of melted butter
1 tsp of pandan paste + 1 cup water (mix)
sesame seeds - as much as you want
Method:
1. Pre-heat oven to 325F. and greased a baking pan.
2. Beat the eggs, then add milk, butter and pandan paste mixture. Stir until well combined.
3. Pour into the flour + sugar mixture and use a whisk to mix the ingredients till smooth.
4. Grease the muffin pan.
5. Pour the mixture to fill 3/4 of the muffin pan. Sprinkle with sesame seeds.
6. Bake for 30 minutes or until the edges are golden brown and a skewer comes out clean.
7. Remove from the pan and serve warm or at room temperature.
Brass moulds are beautiful. And it distributes heat evenly. However, it has become quite impossible to acquire these lovely brass moulds today. They have been replaced by aluminium ones which not only look flimsy and cheap, are insubstantial in weight but are also rather rough around the edges. And they have a very peculiar finish. With a look like they have been given a coat of paint ....aluminium paint. I harbour a fear that they may be toxic
Kuih Keras is traditional cake that used as wedding gifts guests attending the wedding. Kuih Keras made from rice flour,sugar,water,and oil. Kuih Keras is also meal in the evening as the food side or for tea break because it is crunchy and sweet. we should be careful when eat Kuih Keras because the content will be relay and messy. from the texture, we can see that Kuih keras is like small noodles. nowadays, people can also buy it everywhere in keddah if they want an instant Kuih keras.
so, if you wanna try at home, it is easy actually
Ingredients:
1 packet rice flour
2 cups of sugar
3 cups of water
oil to fry
how to make:
1.Sift the flour and mix with sugar
2.then add water, Stir well
3.Heat oil in a wok
4.Spoon the mixture into the cake mold Kuih keras(such as bread acu nets)
5.pour the batter in the pan, such as bread making long strip
6.When the color is golden brown, remove immediately and fold, Drain
7.Once cool, store cookies Kuih keras in an airtight container to prevent the caketo be stale or cold
i think i will try to make it by my self hahah but the point is i will post it in my blog website.
2nd cake = KUIH BAKAR
actually i have taste this cake and for whom doesnt like sweet or too sweet it will be one of alternative. Traditional Malay cake Kuih baka pandan, is most commonly available during the Ramadan period. Sweet, creamy and perfumed with pandan leave juices, this kuih or kueh, is the perfect dessert to round off your meal.
and here is how to make KUIH BAKAR
Ingredients:
1 cup sugar
2 cups all purpose flour + 1/2 tsp salt (mix)
2 1/4 cups of coconut milk
4 large eggs
2 tbsp of melted butter
1 tsp of pandan paste + 1 cup water (mix)
sesame seeds - as much as you want
Method:
1. Pre-heat oven to 325F. and greased a baking pan.
2. Beat the eggs, then add milk, butter and pandan paste mixture. Stir until well combined.
3. Pour into the flour + sugar mixture and use a whisk to mix the ingredients till smooth.
4. Grease the muffin pan.
5. Pour the mixture to fill 3/4 of the muffin pan. Sprinkle with sesame seeds.
6. Bake for 30 minutes or until the edges are golden brown and a skewer comes out clean.
7. Remove from the pan and serve warm or at room temperature.
Brass moulds are beautiful. And it distributes heat evenly. However, it has become quite impossible to acquire these lovely brass moulds today. They have been replaced by aluminium ones which not only look flimsy and cheap, are insubstantial in weight but are also rather rough around the edges. And they have a very peculiar finish. With a look like they have been given a coat of paint ....aluminium paint. I harbour a fear that they may be toxic
3rd cake: Dangai
The materials required are glutinous rice flour, grated coconut to be the only white, salt and sugar to spread. To do this, ramaskan rice flour, grated young coconut and salt.
TRADITIONAL DANGAI KUIH
Ingredients:
3 pieces of coconut, young coconut should
1 package of glutinous rice flour (500gm)
* Dah confirm with SIL, I use 1kg 500gm packet ... not my first rinn flour should dangai
pinch of salt
2 tablespoons granulated sugar
for distribution
White sugar to taste
Sugar to taste
Ways:
1. Mix grated coconut, rice flour, pinch of salt and 2 tablespoons sugar.
2. Divide into 2 parts.
3. Press one portion into the pan I was dilengser little cooking oil.
4. Sprinkle white sugar and brown sugar to taste follow their tastes.
5. Pour half the batter and hit solid.
6. Bake in oven at 175 degrees Celsius until slightly golden brown. Burn did not need
a long time. So, always on the look out ye gentlemen ... Posted first until crisp
The materials required are glutinous rice flour, grated coconut to be the only white, salt and sugar to spread. To do this, ramaskan rice flour, grated young coconut and salt.
TRADITIONAL DANGAI KUIH
Ingredients:
3 pieces of coconut, young coconut should
1 package of glutinous rice flour (500gm)
* Dah confirm with SIL, I use 1kg 500gm packet ... not my first rinn flour should dangai
pinch of salt
2 tablespoons granulated sugar
for distribution
White sugar to taste
Sugar to taste
Ways:
1. Mix grated coconut, rice flour, pinch of salt and 2 tablespoons sugar.
2. Divide into 2 parts.
3. Press one portion into the pan I was dilengser little cooking oil.
4. Sprinkle white sugar and brown sugar to taste follow their tastes.
5. Pour half the batter and hit solid.
6. Bake in oven at 175 degrees Celsius until slightly golden brown. Burn did not need
a long time. So, always on the look out ye gentlemen ... Posted first until crisp
Fermented glutinous rice(tapai pulut)
Since the age-old, Malay stock with many food traditions that the identity of the Malay archipelago. One is fermented. Special lounge for it.
There are two types of rice wine in general, the Lounge Lounge Sweet and sticky rice. Glutinous rice wine is more popular than the Sweet Lounge.
preparation of fermented
Preparation of yeast is not complicated. Lounge is made from glutinous rice or sweet and a little yeast. Materials ratio is 1 / 2 pieces of the yeast with 1 kg of finely ground glutinous rice. Measures glutinous rice equal to the water using the same measure (cup).
'Tanak' rice to a boil. After cooking, let cool down before you up the rice with yeast until smooth and well blended.
Which have been packaged Lounge (rubber leaves or banana leaves) will be included in a large container and closed. Normally processed and fermented rice wine for two or three days. After that period the yeast will cook and then eat. Lounge that has been cooked to produce a very sweet water.Good to eat it cold with grated coconut.
material:
1 kilo of rice sticky rice [washed and toskan]
1 seed yeast [big money 50 cents] - [smash and ayakkan]
banana leaf or leaf sap or guava leaves the sea [there is only kat terengganu kot]
stick to the leaves sepitkan
500 ml of water to splatter / pour on pulut
ways:
1. Enter the sticky rice in a pot so that the sticky rice steamer and kukuskan up wap.
2. Remove the sticky rice and pour with water and gaulkan flat.
3. Then the original so steamed up wap again.
4. Remove the sticky rice and put in a tray [tray] and selerakkan pulut.
5. Let pulut really cool [within 2-3 hours] in a temperature chamber.
6. Sprinkle yeast rata2 who has diayakkan earlier.
7. Gaulkan flat and let sit.
8. Clean and lapkan leaves.
9. Clench pulut bebola for fish and enter the leaf.
10. Klipkan by a stick and insert in the former.
11. Save over 24 hours old tu new eat lah
Fermented sticky rice is a kind of traditional food in Malaysia is highly favored by residents of the East Coast of Peninsular Malaysia especially in Kelantan and Terengganu. Tapai pulut becomes mandatory when a celebration of food. For those who want Cuba to make your own fermented sticky rice
For yeast, a yeast mash until it becomes smooth. Filters. Get powdered yeast only.
When I really glutinous cool, sprinkle with powdered yeast had fermented glutinous rice in the upper and lower. Sprinkle with the average all rice. Use a spoon, do not also hands. Then enter into banana leaves or plastic containers. Close tightly and wrap in a thick cloth I could ... (I use the 3 pieces of towel). Put in a cupboard. I buh in the boiler room .. like usual. Wait for 2-3 days .. until it looks watery.
Glutinous rice wine is a traditional food in Malaysia and are very popular among the people of the east coast, especially in Terengganu, and Kelantan.
The main materials used to make fermented glutinous rice is, glutinous rice and yeast. Glutinous rice is first steamed and then mixed with yeast powder. Then, yeast is mixed with glutinous rice wrapped in special leaves and then fermented a few days to produce a sour taste.
In Terengganu, especially, fermented glutinous rice is often served at festive seasons.
Apart from glutinous rice wine, there is also a sweet rice wine.
Since the age-old, Malay stock with many food traditions that the identity of the Malay archipelago. One is fermented. Special lounge for it.
There are two types of rice wine in general, the Lounge Lounge Sweet and sticky rice. Glutinous rice wine is more popular than the Sweet Lounge.
preparation of fermented
Preparation of yeast is not complicated. Lounge is made from glutinous rice or sweet and a little yeast. Materials ratio is 1 / 2 pieces of the yeast with 1 kg of finely ground glutinous rice. Measures glutinous rice equal to the water using the same measure (cup).
'Tanak' rice to a boil. After cooking, let cool down before you up the rice with yeast until smooth and well blended.
Which have been packaged Lounge (rubber leaves or banana leaves) will be included in a large container and closed. Normally processed and fermented rice wine for two or three days. After that period the yeast will cook and then eat. Lounge that has been cooked to produce a very sweet water.Good to eat it cold with grated coconut.
material:
1 kilo of rice sticky rice [washed and toskan]
1 seed yeast [big money 50 cents] - [smash and ayakkan]
banana leaf or leaf sap or guava leaves the sea [there is only kat terengganu kot]
stick to the leaves sepitkan
500 ml of water to splatter / pour on pulut
ways:
1. Enter the sticky rice in a pot so that the sticky rice steamer and kukuskan up wap.
2. Remove the sticky rice and pour with water and gaulkan flat.
3. Then the original so steamed up wap again.
4. Remove the sticky rice and put in a tray [tray] and selerakkan pulut.
5. Let pulut really cool [within 2-3 hours] in a temperature chamber.
6. Sprinkle yeast rata2 who has diayakkan earlier.
7. Gaulkan flat and let sit.
8. Clean and lapkan leaves.
9. Clench pulut bebola for fish and enter the leaf.
10. Klipkan by a stick and insert in the former.
11. Save over 24 hours old tu new eat lah
Fermented sticky rice is a kind of traditional food in Malaysia is highly favored by residents of the East Coast of Peninsular Malaysia especially in Kelantan and Terengganu. Tapai pulut becomes mandatory when a celebration of food. For those who want Cuba to make your own fermented sticky rice
For yeast, a yeast mash until it becomes smooth. Filters. Get powdered yeast only.
When I really glutinous cool, sprinkle with powdered yeast had fermented glutinous rice in the upper and lower. Sprinkle with the average all rice. Use a spoon, do not also hands. Then enter into banana leaves or plastic containers. Close tightly and wrap in a thick cloth I could ... (I use the 3 pieces of towel). Put in a cupboard. I buh in the boiler room .. like usual. Wait for 2-3 days .. until it looks watery.
Glutinous rice wine is a traditional food in Malaysia and are very popular among the people of the east coast, especially in Terengganu, and Kelantan.
The main materials used to make fermented glutinous rice is, glutinous rice and yeast. Glutinous rice is first steamed and then mixed with yeast powder. Then, yeast is mixed with glutinous rice wrapped in special leaves and then fermented a few days to produce a sour taste.
In Terengganu, especially, fermented glutinous rice is often served at festive seasons.
Apart from glutinous rice wine, there is also a sweet rice wine.
SAGON
Kuih SAGON or kuih putu Java that was traditional in the name put forwardthis time,
Ingredients (8 persons and more)
• Coconut grated
• Rice flour to taste
• Sugar (went like)
Method:
1. Fry grated coconut in a pan without oil
2. Use a simple fire small.
3. When the coconut is almost dry and yellowish, to taste rice flour entry ...not too much ..
4. fry until just cooked and do not let too long later forfeited.
5. turn off heat and let cool coconut was instantly ...
6. In the former, enter the sugar and eaten with durian so-so ...
coconut halwa
Ingredients:
2 nuts
700 gm sugar
3 cups water (for cooking sugar)
1 teaspoon whiting
A little food coloring
Method:
Coconut finely sliced thinly and then cut in length.
Soak the coconut in lime water and make sure everything submerged in water.
After half an hour, remove and wash until clean. drain
Cook syrup until thick and divide into three parts.
Enter your choice of coloring into each part.
Cool and add coconut into the syrup overnight.
Drain the oil and cook the remaining contents of water immersion to more viscous sugar separately.
Put all the coconut and mix in water concentrates the sugar. Use a fork and lift.
Circular shape. Drying in the sun to dry. Cover with a thin white cloth during the drying
chicken scratch (CEKER AYAM)
Ingredients:
½ kg potatoes, peeled skin
1 teaspoon lime feed
300 grams sugar
enough water
Oil for frying
Preparation:
Clean the potatoes and very fine lengthwise.
Soak in lime water for an hour.
Drain until dry and fried. Remove and drain oil.
Take another saucepan, add sugar and water. Cook sugar until completely dissolved.
Enter potatoes fried in sugar. Mix well.
Quickly adopted and put into a round mold.
Press aloud to compress. Cool.
Once cool, store cookies Aquilaria in an airtight container to prevent the cake to be stale or cold.
cakar ayam
Halwa kelapa
sagon
Kuih SAGON or kuih putu Java that was traditional in the name put forwardthis time,
Ingredients (8 persons and more)
• Coconut grated
• Rice flour to taste
• Sugar (went like)
Method:
1. Fry grated coconut in a pan without oil
2. Use a simple fire small.
3. When the coconut is almost dry and yellowish, to taste rice flour entry ...not too much ..
4. fry until just cooked and do not let too long later forfeited.
5. turn off heat and let cool coconut was instantly ...
6. In the former, enter the sugar and eaten with durian so-so ...
coconut halwa
Ingredients:
2 nuts
700 gm sugar
3 cups water (for cooking sugar)
1 teaspoon whiting
A little food coloring
Method:
Coconut finely sliced thinly and then cut in length.
Soak the coconut in lime water and make sure everything submerged in water.
After half an hour, remove and wash until clean. drain
Cook syrup until thick and divide into three parts.
Enter your choice of coloring into each part.
Cool and add coconut into the syrup overnight.
Drain the oil and cook the remaining contents of water immersion to more viscous sugar separately.
Put all the coconut and mix in water concentrates the sugar. Use a fork and lift.
Circular shape. Drying in the sun to dry. Cover with a thin white cloth during the drying
chicken scratch (CEKER AYAM)
Ingredients:
½ kg potatoes, peeled skin
1 teaspoon lime feed
300 grams sugar
enough water
Oil for frying
Preparation:
Clean the potatoes and very fine lengthwise.
Soak in lime water for an hour.
Drain until dry and fried. Remove and drain oil.
Take another saucepan, add sugar and water. Cook sugar until completely dissolved.
Enter potatoes fried in sugar. Mix well.
Quickly adopted and put into a round mold.
Press aloud to compress. Cool.
Once cool, store cookies Aquilaria in an airtight container to prevent the cake to be stale or cold.
Graphic User Interface Design
This is our finalize design for our GUI. After countless of brainstorming, we have decided to stick with this one. We choose this design because it is straightforward and easy to navigate.
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