- Sarah Binti Mohd Khir (KJC 0850199)
- Mohd Aqmal Bin Tapsir (KJC 0850005)
- Ahmad Nor Afiq Bin Ahmad Yasir (KJC 0850040)
- Muhammad Rashid Ali Bin Abdul Kalam (KJC 0850056)
ACKNOWLEDGEMENT
Alhamdulillah, at last we have finally finished our final project and completing the Food & Innovation Design subject.
Thousands of thank to Chef Zaid who has been a wonderful, supportive and a great guider for our group to complete this major project. He has been a very supportive and guide us through these whole semester and completed our experiment every single week for this past 4 months.
Piling of thanks to our group members Sarah Binti Mohd Khir, Mohd Aqmal Bin Tapsir, Muhammad Rashid Ali Bin Abdul Kalam and Ahmad Nor Afiq Bin Ahmad Yasir for their never ending spirit, corporation and faith to stay fit and focus through this whole semester and finally completed this project.
INTRODUCTION
Pasta curry leaf is a new taste of pasta which we would like to introduce as a fusion pasta. This pasta is basically made by using the basic fresh pasta recipe and we twisted it with adding a Malaysian flavor which commonly used in Malaysian dish; curry leaf.
OBJECTIVE
The main objective in making curry leaf pasta is to introduce to people that eventhough pasta is basically an Italian food, we also can turn it into varieties of pasta and add more flavor into it.
ACTIVITY
First of all, we had a discussion between our group members. We discussed about how to expand and braoden our ideas for our main product. Each and every time before we started our kitchen class, everybody i our group will gave out an idea on how to improvise our curry leaf pasta.
Every week in class, we will use the same method and ingredients to make the pasta. In the same time, we will improvise and observe on the time to make the pasta, the taste and the texture of the final product at the end of the class. From these observation, we will come out with new methods on how to improvise the technique for the next class.
ORGANIZATION CHART
TASK IMPLEMENTATION
BEFORE THE EVENT
A week before the event on 7th April, we made the ravioli and we planned on frozen it. This will let us know either the pasta can be lasted unitl the day of event or not. We afraid if it wont last, this will cause us problems on the event day itself. A week after on 13th April, we had a check on the frozen ravioli to make sure it was still in a good condition. On the 13th April itself, we made a box of ravioli and frozen it together with the last week ravioli. These ravioli we will use it as the product that we are going to present to judges and other guests on the event day (14th April).
DURING THE EVENT DAY
On Wednesday, 14th April 2010 is the most important day for all the students who involved in Food Innovation & Design. This event took place in Student Lounge at UNITAR Kelana Jaya. This is the day that all of us have been waiting for. This day also is the day where our product will be judged by 3 most important person; Maria Tunku Sabri, Chef Adzhar Md. Zin and Mr. William Quah.
We have started our day at the kitchen at 8.00 a.m. All the preparation for the ravioli and booth decoration had to be done before 10.00 a.m because the judges and V.I.Ps will be arriving at that time. Only 2 members of the group, Sarah and Aqmal responsible at the booth for presenting the product to the judges. The other 2 members, Afiq and Rashid were assigned to take in charge for the kitchen and food preparation.
AFTER THE EVENT DAY
After the event finished, all students headed back to kitchen to clean up our own station. For the winner group, they share their prizes with group members. For other groups, we took pictures and share thoughts and opinion of what had happened during the event. As our group, we were satisfied of what we had pulled and gave out for the events.
PROBLEM FACED
We faced lots of problem during making this product succeed especially before the event day. In order to make the perfect curryleaf pasta, we had to measure the precise amount af all the ingredients and we had to make the filling of the ravioli in a perfect and right thickness so that it wont leak out from the ravioli. But in the end, we came out with the right thickness of the tuna filling.
We also faced some problems during the event day. That morning during the preparation, we thought of having the ravioli steam rather then boil it. But steaming the ravioli took longer time. Eventually, we decided to make it half steam and half boil. It turned out to be good.
RECOMMENDATION
Curry leaf pasta is just an easy dish to make. Basically you will just need the basic fresh pasta ingredients and you can just simply add your desirable flavors into it.
CONCLUSION
As our observation throughout these activities in class and completing Food Innovation & Design subject, we found out that innovating a new product is an excellent platform to bring our own ideas especially when using local ingredients to the higher level. We finally had our own product which at first we used the Italian food as our basic product and then twisted it with our local herbs, that is curry leaf.
