Thursday, April 22, 2010
Photos that manage to be taken on the events days.
Final Report I food exhibition
Bismillahirahmanirahim.First of all, we all would like to show our appreciations to our lecturer Chef Zaid Razak for giving us enough time to complete our report and also giving us ideas and recommendations. Not to forget to our parents that giving us tools to finished up our reports and also our group member itself for giving their cooperation toward the reports.
Introductions
What is fava beans or Kacang Parang
Fava beans are one of the oldest plants under cultivation, and they were eaten in ancient Greece and Rome. Despite the name, fava beans are a member of the pea family, though they are also known as broad beans,pigeon beans, horse beans, and windsor beans. They are popular in Mediterranean cuisine, with many summer dishes celebrating the seasonal bean, although they are also dried for winter use. Fava beans have a distinct flavor and creamy texture that makes them a great addition to a wide variety of dishes.
hey grow best in warm climates, although they also tolerate cooler weather. They do not tolerate extremely hot temperatures well, however, and should be planted in an area of the garden that will protect them from direct sunlight. If sprouted in the greenhouse, the seedlings should be planted 8 to 10 inches (20 to 25 cm) apart, as they will grow into large bushes later. If planting the seeds directly, they should be buried approximately 3 inches (7 cm) below ground, and thined after they sprout in seven to 14 days. In four to six months, the beans will have matured for harvest and eating.
Fava beans should be shelled and peeled before eating. The outer peel on the beans, while technically edible, is very woody in texture and detracts from the buttery feel of the inner bean. In addition, fava beans should be cooked before serving because of favism, a rare reaction to fava beans found among people of Mediterranean descent. Little risk has been found from eating cooked beans, but some diners may have an allergic reactions to raw or unpeeled favas.
Fava beans are great steamed and served with olive oil, salt, and lemon. They can also be added to soups and pastas, ground into purees, grilled. The fresh beans can be found in Italian markets beginning in late May, and they will be tasty through August
Fava beans are a common staple food in the Egyptian diet, eaten by rich and poor alike. Egyptians eat fava beans in various ways: they may be shelled and then dried, bought dried and then cooked by adding water in very low heat for several hours, etc. They are the primary ingredient in Ta`meyyah (Arabic: طعميه) (Egyptian Arabic for falafel), and Egyptians have made deriding Levantine felafel (made from chickpeas) as inferior something of a national sport. However, the most popular way of preparing fava beans in Egypt is by taking the mashed, cooked beans and adding oil, garlic, lemon, salt and cumin to it. It is then eaten with bread. The dish, known as ful medames, is traditionally eaten with onions (generally at breakfast) and is considered the Egyptian national dish
Objective
Since, fava beans is widely used in middle east, it has become their staple food. So basically we try those fava beans as our based for our cookies and lets the poeple taste the cookies since it is never been tried before
Activities
Before we started our experiments, We discussed a lot of things before making our product. Mostly is we discussed about how to maintains its flavor and how to enhance it
TASK IMPLEMENTATION
Before the events
A week before the event started, our group stared to make and baked the cookies 1 days ahead before other group. Since we must baked the cookies on the large scale almost around 200 cookies, we end up finished the baking process a bit late.After all the cookies were baked we seal it in the container and seal it with a tape to avoid soggyness.
During the event days
On Wednesday, April 14th 2010, The events started at 10 am. So our group were preparing our booth with our products and printing the brochure 1 hour before the events started.However, due to certain problem one of our group members delivers the product late due to heavy traffic jams near his residents but still he send the product before the judges were there.
On the day of the events, our university invited three judges which is
Maria Tunku Sabri, Chef Adzhar Md. Zin and Mr. William Quah.There a lot guest were there and try out our products and other booth too.
After the event days
It is almost 1.30pm most of the guess were already gone home or probably gone on other places. We take the chance to capture a few photo with other group members and also the judges.After that, we clean up our booth and wait for another seminar to take place after the events.
PROBLEM FACED
Well beside the problem that accour during the events, most commons problems on that we faced is how to make maintain its flavor and enhance it, to pick the dried fava beans or canned ones. We also had a problem when baking the cookies on a large scale and how to measure accurately.
Recommendations
Well, since we already studied about the benefits of fava beans. We really recommended to those who had mild parkinson to eat fava beans as most of the parkinsons medications were made from fava beans extract. Other than that we really recommended local peoples to try out the fava bean and fusion it with their cuisine.So if want to try the fava beans recipe. Check out our 5th blog report. It is damn good.
Conclusion
Food innovations is a interesting project to do since we try out and create something new and try to improve it so it is become something new and acceptable to public. Besides that, food innovations will force you to think and makes you to experiments with it.
Tuesday, March 30, 2010
week 8th
- Using canned foul madammas as the base
- Another batch of cookies using dried foul maddamas ( grind very fine ) added another 50 gm for flavour improvements
- Added 100 gm of chocolate chips for extra flavour.
- Substitute ghee with another 100gm of butter
Wednesday, March 24, 2010
Week 7
- Using canned foul madammas as the base
- Another batch of cookies using dried foul maddamas ( grind very fine ) added another 50 gm for flavour improvements
- Added 100 gm of chocolate for extra flavour.
week 6 Foul maddamas brown sugar biscuit.
Foul maddamas brown sugar biscuit.
Ingredients
100gm butter
100gm ghee
80 gm brown sugar
1 egg yolk
1 tbsp apple green flavor
½ tbsp of accent vanilla
100 gm cashew
50 castor sugar
Ingredient B
250 gm wheat flour
50 gm foul madamma paste or dried and crushed
½ baking powder
Method
1. Beat the butter along with the ghee and the brown sugar until creamy.
2. Add the egg yolk, apple flavor accent and vanilla accent. Beat thoroughly.
3. Add the wheat flour and foul maddamas paste all together with a baking powder.
4. Shape the doh evently.
Bake at the oven about 170 c for 20 minutes.
Task implementation
Baking cookies using dried kacang parang
Followed the original recipe.
Week 5 Kacang foul curry
- Using kacang parang for gravy
Ful Madammas is usually Arabian and Eygyp psalad contain Ful beans (madammas beans) and its is garnish with a dash of olive oil, garlic and parsley.Ful medames is a popular breakfast dish in
On our recipe we will use the following
· 2 cans of foul maddamas beans( can buy at Arabic grocery store)
· 3 clove of garlic
· 2 nos of onions
· 2 cm of ginger
· 5 nos of green chilies
The above portions will be blend together.
· Mince shallots 3 nos
· 3tbsp of (rempah daging) beef curry powder.
· 1 small can of tomato puree
· Salt to taste.
(Use ghee to sautéing)
The above portions will be saute together and then pour all the mixture into 1 big pot and cook it about 30 minutes on medium heat.
Time line of experiments.
Including preparation time 45 minutes to 1 hour.
Tuesday, March 2, 2010
4th week Fruit leather
- Using sugar
- Using honey