Three researchers from the School of Food Studies & Gastronomy: Dr. Chong Li Choo, Chef Sharizan Azali and Chef Mohamad Zamri have successfully secured a RM50,000 research grant on “Developing and Documentation of Malaysian Menus” from Ministry of Agriculture and Food Industries (MAFI) through collaboration with Malaysia Agricultural Research and Development Institute (MARDI). One of the main objectives of this research is to document our country's National Food “Nasi Lemak” “Roti Canai” “Satay” “Char Kuey Teow” “Teh Tarik” and keep their identities intact.
Currently there is NO official documented standard of recipes, menus and food presentation for Malaysia's National and traditional foods. With the completion of the project, this identified gap can be narrowed. This research also aims to conserve and preserve Malaysia's National Food “Nasi Lemak” “Roti Canai” “Satay” “Char Kuey Teow” “Teh Tarik” using local agriculture, livestock and fisheries. There is a need for local culinary industry to focus on the farm-to-fork concept along with local agro-food supply chain, to ensure the sustainability of local agriculture, livestock and fisheries.
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