POLITEKNIK KUCHING SARAWAK

DEPARTMENT OF MATHEMATICS, SCIENCE &

COMPUTER APPLICATION (BC101)

LAB WORK 1 : INTERNET

   NAME      : AZRUL FIQRY BIN SHUKRAYMAN

       REG NO.    : 05DKA13F2051

       CLASS         : DKA1A S-2 

Seri Melayu

Restoran Seri Melayu (RSM) has been an icon in the arena of authentic Malay Cuisine since it first opened its doors on 20 February 1993 amidst rapid development in the hospitality and service industry. Despite having enjoyed great moments, the land on which the restaurant is situated has now been earmarked for future development.This restaurant is located at Kuala Lumpur.

Nasi Campur

Nasi Campur is mixed rice in Malay and refers to a plate of white rice that you fill in your plate whatever suits your taste from the counter depend on which area you go.
Nasi campur counter can have up to hundred different dishes covering everything you can think of from vegetables to the fish and types of meat.
People usually add some ulam and Sambal Belacan that has famous aromatic sauce made of a grind mixture of shrimp paste, salt, chilies and lime juice that spice up your meal.

Nasi Kerabu

   


      The rice is blue in color and the taste was fairly fragrant.  This Nasi Kerabu has mixed in with raw bean sprout and some other ingredients to enhance the experience of this meal. The chicken was grilled nicely and the gravy over it is definitely a compliment to the meat.

Kolo Mee

Kuching Kolo Mee Recipe. Kuching 'Kolo mee' or 'koh-loh mein' , cooked and then serve with garlic, shallots, minced pork, white vinegar, pork oil or peanut oil and sliced barbecue chicken.

Nasi Lemak

      In Malaysia and Singapore, nasi lemak comes in many varieties as they are prepared by different chefs in different cultures. The original nasi lemak in Malaysia is arguably a typical Southern and Central Peninsular Malaysia breakfast among Malays. Malaysian Chinese and Indians also partake this dish in their breakfast but not as frequently as Malays. The sambal tends to range from fiery hot to mildly hot with a sweet undertaste. Nasi lemak in the Northern West Peninsular tends to include curry.

Laksa Sarawak

Sarawak Laksa - The Laksa Sarawak is essentially vermicelli rice noodles (bee hoon), cooked in a shrimp-based broth that is made to thicken with coconut milk.  This dish is served with generous amounts of crunchy bean sprouts, a few boiled prawns and garnished with shredded chicken and slivers of egg omelette.  For added spice, there's the thick sambal paste that is usually served on the side.  For some extra pizzazz you can squeeze some lime juice (limau kasturi) into your dish as well.