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ONDE-ONDE BIRU DIRAJA

Shahrim’s presented two traditional dishes at the Malay Food Heritage exhibition at the Malay Museum, UPM. He created the Royal Blue Ondeh-Ondeh using extract from Butterfly Pea flower. It is an ondeh-ondeh with a twist,  because the filling was Gula Melaka and chocolate . He believe that Malaysian food is very unique and we have to be proud of our own food and culture.  At the event, he also cooked  another traditional dish from Negeri Sembilan,  Shrimp, Bamboo Shoots and Tumeric  in Coconut. The fermented bamboo shoots was prepared by his mum and the bamboo  was from their backyard.  Most of the time, he prefers using local resources in his cooking

 

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Date of Input: 03/10/2018 | Updated: 04/10/2018 | suhaiza

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FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
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Selangor Darul Ehsan
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