The idea of this page is to present common dessert included in the Johor cuisine.Ease of access and and location of the links will be ensured through out the interface.In this page,the viewers will be able to see a full description of the ingredients and methods of preparing these desserts.
Objective of the link
The objective of this link is to inform viewers about the desserts of the Johor cuisine and to provide information on the ingredients and processing of the desserts.It also display these desserts as part of Johor food.The links i have included in this page makes it easy to navigate through the website to access the information
Design of GUI
The dessert banner will be placed on the top part of the page as shown above with links to every dessert.Through these links users will be able to access information related to their dessert of choice as they browse through the website.There will be a sidebar on the left side of the webpage as shown where the user can easily connect to the homepage of the website,also in the sidebar,is a group of sub links connecting to all other information in the website.
The above page connect from the main page of the Dessert.Also on this page is a dessert banner located on top of the page with links to the gallery that shows Johor desserts.The sidebar will remain visible on this page to help users navigate the site with ease and also easily access the other sub links.On the mid section of the web page there will details pertaining to to desserts,that is pictures,description and ingredients and cooking method.
Flowchart of the individual site
The main is Dessert and it divided to four types of desserts,namely,'Tauhu Baka','Kacang Pool','Otak Otak' and 'Halwa Maskat. Each type will consists of three parts which is Description, Ingredient, and Method. I will use Photoshop edit and create the banner for the site and some pictures that will placed in the site and Dreamweaver to create the website.
Tauhu Baka
Ingredients(For 2 servings) : 4 pieces taufu 100 gm bean sprouts 1/2 cucumber 1/2 sweet turnip * 3 tablespoons chillie paste * 1 clove garlic ~ chopped * 2 tablespoons brown sugar or palm sugar * 1 tablespoon white sugar * 3 tablespoons tamarind juice * 2 cups water salt to taste 1 tablespoon sesame seed, toasted. ground nuts, fried without oil and pounded
Method : 1. Grill the taufu till cooked. Cut to small pieces. 2. Blanch bean sprouts and set aside. 3. Slice the sweet turnips and cucumber. 4. To prepare the gravy : Mix all the ingredients marked (*) till slightly thick. When almost ready, add in the toasted sesame seed. 5. To assemble, mix the diced taufu, bean sprouts, sweet turnips and cucumber in a bowl. Pour the gravy onto the mixture. Sprinkle with some pounded ground nuts. 6.Ready to serve
Kacang kapool
Ingredients (serves 4) :
1. Broad beans (a.k.a fava beans) - 250g. The dried beans are actually quite difficult to find in the local market. You can substitute with the canned variety.2. Curry powder - 1 cup3. Coriander - 5 tablespoons4. Cumin - 5 tablespoons5. Onions - 4 nos. (3 for cooking and 1 for garnish)6. Garlic - 9 cloves7. Ghee - around 3 to 4 tablespoons, for frying8. Green chillies - around 3 to 4, for garnishing9. Salt and white pepper - to taste10. Eggs - 4 nos.
Method :1. Soak the broad beans overnight until they soften. You can skip this step if you use the canned stuff. Boil in a pot of water until soft and cooked. Put in blender and puree for a short while until medium to soft consistency. Set aside.2. Dry roast the coriander and cumin in a frying pan until brown and fragrant. Allow to cool and then grind to a powder. Mix together with the curry powder.3. Puree onions and garlic in blender. Add to spice powder and mix evenly.4. Heat up pot and melt the ghee. Saute the spice/onion/garlic paste until fragrant. Add the broad beans and cook over medium heat for 15min to 20min. Add some water if mixture is too thick. Add salt and white pepper to taste.5. Dice one onion and roughly chop the green chillies to be used as garnishing.6. Fry the eggs in ghee, preferably sunny side up.7. Place bean mix in a bowl. Put fried egg on top. Garnish with onions and chilles. Sprinkle with a bit of the melted ghee. Squeeze a bit of lime juice, if desired.8. Serve with bread of your choice.
Otak Otak
Ingredients :
Ingredients :-300g fish fillets-1 coconut, grated -3 A-sized eggs -2-3 bundles daun kaduk -6 daun limau purut -1 stalk lemon grass -8 shallots -1 teaspoon shrimp paste (belacan) -thumb-sized piece fresh turmeric -4 fresh red chilies -1 teaspoon pepper -3 tablespoons coriander, ground finely -banana leavesMethod :
- Put 3 or 4 daun kaduk leaves in the centre of a banana leaf. Scoop about 4 tablespoons of the mixed ingredients on top of the daun kaduk. Lift two sides of the banana leaf and fold towards the centre. Do the same with the other ends to make a package. Hold package in place with staples or the mid-rib of a coconut leaf.
- Repeat till all the ingredients are used up.
- Place packages on the steaming tray and steam for about 8 to 10 minutes. Remove and serve.
Halwa Maskat
Ingredients:
1. Add a bit of water to the flour until it forms a ball of dough. Knead until it is soft. Add more water until it turns into an elastic texture. This is the gluten which can be fried and added to stir-fry dishes as a tofu substitute.Filter the remaining liquid and store for three days and three nights. Let the flour settle at the bottom of the container . Change the water every morning and evening. Mix water , flour and cornflour and stir over low heat.
Take extra care to scrape the sides of the pot to ensure the liquid is mixed well until it is bubbly but do not allow it to boil.
2. Add sugar and rock sugar , using the metal spatula to stir and fold the mixture, continually turning it over from the bottom to the top of the pot. It is important to do this to avoid lumps, curdling or burning. The mixture will then gradually thicken.
3. When it becomes bubbly, lower the heat, add ghee and the rose water . Add colouring drop by drop to control the colour . Continue to stir using the folding technique until the thick liquid turns into a ball.
4. Take the pot off the heat. Continue folding, then add the almonds, cherries and raisins to the halwa.
5. Pour the hot mixture onto trays and spread it using banana leaves until it is even and smooth. Let it cool completely for about four to five hours before covering it with banana leaves and wrapping it with cling film. Store at room temperature away from sunlight. Do not freeze or chill. Halwa maskat can last up to 10 days.
References:
Tauhu Baka(ingredients and method)
(http://mamafami.blogspot.com/2009/03/tauhu-bakar.html)Kacang Pool(ingredients and method)
(http://oldstock.blogspot.com/2009/08/resipi-kacang-pool.html)Otak Otak(ingredients and method)
(http://www.asianrecipesonline.com/nyonya/otak-otak.php)Halwa Maska(ingredients and method)
(http://eats.emedia.com.my/recipe.php?id=42&title=Halwa_Maskat)USE OF TOOLS
Adobe Photoshop
I used photoshop to create buttons for the desserts page,i specifically used the rectangle tool to create buttons for the 4 types of desserts as sublinks for the whole desserts page.I used photoshop to resize the pictures that represent the 4 types of desserts to make them uniform in size and improve appearance of the whole website and look appealing to the user.I also used photoshop to create the desserts banner,i made sure it resembles the banners on all the other pages designed by my colligues.
The banners:
Some of the buttons:
Adobe Dreamweaver
Dreamweaver was used to complete the website,attaching the buttons and the relevant buttons to the website.
