SELAMAT DATANG! WELCOME!

WELCOME TO THE OFFICIAL BLOG FOR THE
2010 KADAZANDUSUN TRADITIONAL FOOD COOKING COMPETITION!

SELAMAT DATANG KE LAMAN BLOG RASMI BAGI
PERTANDINGAN MEMASAK MASAKAN TRADISIONAL KADAZANDUSUN TAHUN 2010!

Pictures: Traditional Cooking Competition 2009

For more pictures, feel free to browse through our Photo Album.

Untuk gambar selebihnya, sila pergi ke Photo Album.

COMPETITION CATEGORY AND CRITERIA

COMPETITION CATEGORY:

CATEGORY A
Preparing a balanced traditional meal.

1. Participants must prepare 6 types of meals/dishes which will be cooked and prepared during the competition.

2. The chosen meals (6 types) must be according to the selection below:

Meal 1 – Has a source of Carbohydrate

Meal 2 – Has a source of Protein

Meal 3 – Has a source of Vitamin

Meal 4 – Dessert

Meal 5 – Appetizer/ Salads

CATEGORY B
Preparing meals such as pickled food, cakes or desserts.

1. Participants must prepare 3 types of meals which will be cooked/baked/prepared before the competition.

2. 1 of these 3 meals MUST BE DEMONSTRATED on how it is done/prepared during the competition day itself.

3. Compulsory meals (participants must choose between [a] and [b]):

[a] Nonsom(bosou) and Sinuko
[b] Hinava and Sinuko

Chosen meal:

Pickled food/ Cakes/ Desserts

COMPETITION CRITERIA:

+ Each entry consist of two participants (1 group, 2 participants):

- Young Generation aged between 16 – 28 years old
– Veteran aged 35 years old and above

+ Participants are REQUIRED to wear their traditional outfits during their cooking session and food exhibition/tasting time.

+ Meals/dishes in Category A MUST be prepared during the competition day itself where as meals in Category B must be prepared earlier and exhibited during the competition day.

+ However, for Category B, one of the three chosen meals MUST BE DEMONSTRATED on how it is done/prepared during the competition day itself.

+ Each group is required to prepare their own Menu Cards consisting the name of the meal and it’s full recipe which must be exhibited together with their meals.

+ Participants must only use local materials for their meals/dishes.

+ Participants are encouraged to use the flavouring products from Maggi or Nestle. Marks will be given to participants who uses the flavouring product.

+ Meals/dishes prepared must be up to 5 servings.

+ Participants are responsible to bring their own cooking materials, serving plates, table cloth and decorations.

+ Cooking utensils and basic needs should also be brought by the participants except for those stated in No. 12.

+ Partipants are allowed to decorate their own exhibition tables before the competition starts.

+ The organizers will prepare the kitchen, cooking gas and pan.

IMPORTANT :

1. The closing date for application is 20th May 2010.

2. For further information, please call Madam Norhanida Annol (0198711887) or Madam Agnes Sibangan (0198021794).

KATEGORI DAN KRITERIA PERTANDINGAN

KATEGORI PERTANDINGAN:

KATEGORI A
Persediaan hidangan seimbang dengan cara masakan masakan tradisional.

  1. Peserta perlu menyediakan 6 jenis masakan yang akan dimasak/disediakan semasa pertandingan.
  2. Masakan yang dipilih (6 jenis) haruslah seperti berikut:

Masakan 1             – Sumber Karbohidrat

Masakan 2             – Sumber Protein

Masakan 3             – Sumber Vitamin

Masakan 4             – Pencuci mulut

Masakan 5             – ‘Appetizer’/ Ulam

KATEGORI B
Persediaan hidangan seperti jenis-jenis jeruk, manisan, kuih-muih atau pencuci mulut.

  1. Peserta perlu menyediakan 3 jenis hidangan yang perlu dimasak/disediakan sebelum pertandingan.
  2. 1 daripada 3 jenis hidangan ini PERLU DIDEMONSTRASIKAN cara pembuatannya pada hari pertandingan.
  3. Hidangan wajib (sila pilih antara [a] atau [b]):
    [a] Nonsom(bosou) dan Sinuko
    [b] Hinava dan Sinuko

    Hidangan pilihan:
    Kuih-muih / Manisan / Pencuci Mulut

KRITERIA PERTANDINGAN:

+ Setiap penyertaan teridiri daripada dua peserta (1 kumpulan, 2 peserta):

- Generasi Muda berumur lingkungan 16 – 28 tahun
– Veteran berumur 35 tahun ke atas

+ Peserta DIWAJIBKAN memakai pakaian tradisional semasa memasak dan pameran makanan tradisi.

+ Hidangan dalam Kategori A WAJIB disediakan pada hari pertandingan manakala hidangan dalam Kategori B hendaklah dibuat lebih awal dan dipamerkan pada hari pertandingan.

+ Namun demikian, bagi Kategori B, salah satu hidangan daripada 3 hidangan yang dipilih PERLU DIDEMONSTRASIKAN cara pembuatannya pada hari pertandingan.

+ Setiap kumpulan dikehendaki menyediakan Resipi Lengkap & Kad Menu dan hendaklah mempamerkannya pada hari pertandingan.

+ Semua masakan hendaklah menggunakan bahan tempatan.

+ Peserta digalakkan menggunakan bahan perasa Maggi atau Nestle. Markah akan diberikan kepada peserta yang menggunakan bahan perasa tersebut.

+ Hidangan yang disediakan hendaklah cukup untuk 5 orang.

+ Peserta bertanggungjawab untuk membawa bekas menghidang, alas meja dan perhiasan sendiri termasuk bahan-bahan masakan.

+ Peralatan memasak dan keperluan asas lain juga dibawa oleh peserta sendiri kecuali yang disebut dalam Perkara 12.

+ Peserta boleh menghias meja sebelum pertandingan bermula.

+ Pihak penganjur akan menyediakan dapur, gas dan kuali.

PENTING:

  1. Tarikh tutup penyertaan adalah pada 20hb Mei 2010.
  2. Sebarang pertanyaan, sila hubungi Puan Norhanida Annol (0198711887) atau
    Puan Agnes Sibangan(0198021794)
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