George Town, 22 April 2019 – Have you ever wondered what would happen if the classic Malaysian drink “Sirap Bandung” turns into a tau sar pneah? You might win a prize by doing that and that was just what happened in KDU Penang University College.
Lecturer Megat Mohd Zamir mixed the tau sar pneah’s traditional mung bean filling with rose syrup, milk and brown sugar – and then draped cincau over the finished dessert -- to create a ‘truly Malaysian’ flavour to this traditional pastry on the campus’ 2nd Ghee Hiang Power Chef 2019.
He finished his offering with spicy curry puffs created using Baba’s curry powder.
Megat, who is a lecturer in KDU Penang’s School of Hospitality, Tourism and Culinary Arts, said he spent two months perfecting the flavourm, winning him the first runner-up prize of a Ghee Hiang goodie bag, knife box set and a trophy in the amateur category.
“The mix of cultures is Malaysia’s beauty. Therefore, I decided to blend tau sar pneah with sirap bandung flavor. It’s new for everyone and they will like something new and fresh,” Megat said confidently.
But Megat’s blend could not beat another fusion by Penang Free School teacher Zaharah Mohd Ibrahim, who put the fragrance of pandan into tau sar pneah.
The teacher finished off with a chapati dish served with a secret curry dish using Baba’s curry powder. The refreshing combination won Zaharah the champion’s cup, and she walked away with a certificate, trophy, Ghee Hiang Premium Gift Box, knife set and 2 days 1 night stay in Northam All Suites Penang.
In the student’s category, Heong Ling, who dreams of becoming a designer bagged the champion title with her teammate Eliza Lee.
“My ambition is to become as a designer but at the same time I enjoy my hobby of cooking and love to create and try new recipes,” said Heong Ling.
Eliza, on the other hand, loves cooking unreservedly and plans on being a chef. Both 17-year-old girls are from Penang Chinese Girls Private High School and won a cash prize of RM1, 000, trophy, Ghee Hiang premium gift box, knife set, and buffet vouchers. Their creation features the famous tau sar pneah with a blend of chicken floss and salted egg.
“Kaya or peanut butter are the common things used by many people. We came up chicken floss and salted egg to create something truly new and delicious,” said Eliza.
The 2nd Ghee Hiang Power Chef 2019 was organised by students pursuing Bachelor of Arts in International Hotel & Tourism Management from the School of Hospitality, Tourism and Culinary Arts, KDU Penang, on April 20, 2019, as a part of their assignment. This year’s competition theme is “Fusion of South-East Asia”.
The opening ceremony of this competition was graced by Mr. Lee Phian Hatt, representing the state Education Department director, Chef Audee Cheah, Corporate Executive Chef from Ghee Hiang, Mr Ganesan Narayanan, Assistant Manager of Advertising and Promotions of Baba Products (M) Sdn Bhd and Associate Professor Dr. Brian Imrie, Deputy Vice-Chancellor of KDU Penang University College.
“International Management Institute (IMI) Switzerland is now amongst the leading institutions offering hospitality management education internationally,
“KDU Penang offers dual awards in the Diploma and Degree programmes in International Hotel and Tourism Management from this prestigious institution (IMI),” said Dr. Brian Imrie during the opening ceremony.
The quality of world class education available at KDU Penang is expected to go up a few notches through its strategic partnership with the University of Wollongong, one of the leading public universities in Australia. This strategic partnership will enhance international student growth and student mobility, integrated learning and student employability, student entrepreneurship and positive employee relations. This partnership is a key for KDU Penang’s commitment to producing career-ready graduates, real-world education and grow communities into Industry 4.0.