SAPEDERK: NEGERI SEMBILAN

WELCOME TO NEGERI SEMBILAN!

Short video on how to make daging salai masak lemak cili api!

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TEAM MEMBERS

Negeri Sembilan is known as a very unique history, cultures, foods, and many more. Our team has decided to hunt traditional foods at Negeri Sembilan to fulfill our project for subject BTT 5113 E-Tourism. The signature of traditional foods in Negeri Sembilan are hot and spicy base. To be added, the ingredients used are the 'cili padi', one the famous and well-known chilli peppers in Malaysia. One of the popular dish is 'Rendang', cook with pieces of beef cooked in coconut milk and chillies. Another Negeri Sembilan speciality is 'Lemang', which is the glutinous rice is cooked in coconut milk in a bamboo stem over an open fire. This is normally served with 'Rendang', a delicious, thick and dry meat curry. They also like to 'salai' their meat, chicken, duck, catfish and many more.

DAY 1, DODOL GULA ANAU

On our first day, we gathered at Politeknik Ibrahim Sultan and started our journey on 8 am. We stopped at one of the nearby restaurant to have our breakfast and then we continued our journey. We went to Negeri Sembilan by Syahirah's car that is Nissan Almera. We stopped by at RNR Ayer Keroh to buy some foods and then we continued back our journey. We arrived at Seremban around 12.30 pm. We decided to stay at Puteri's house for that night. We rested and had our prayer. We then went to our first destination that is Rembang Panas to see the process of making dodol. We used Google Maps to guide our direction to our destination.

We arrived at Rembang Panas around 3 pm after 1 hour and 15 minutes journey from Seremban. When we arrived, one of the workers was stirring dodol. They started making the dodol from 8 am. The dodol tooks about 8 hours to be cooked perfectly. The 'dodol' is cooked using traditional ingredients such as gula anau. Gula anau is a symbolic sugar for Negeri Sembilan. It is a homemade sugar. They take air nira from pokok kabung or known as pokok anau to produce it. We have interviewed the owner of the dodol, Puan Artuna Binti Abdul Wahab to know more about the process of making dodol.

After that we went to our next destination which is Lomang Apak to set an appointment for the next day to do our project. We met the owner of Lomang Apak, Puan Rosnawati Binti Abdul Rashid.

DAY 2, LEMANG & DAGING SALAI MASAK LEMAK CILI API

The next day, we started our journey to Lomang Apak at 8.30 am. Lomang Apak is located at Kuala Pilah. It tooks us about 1 hour journey from Seremban. This stall served breakfast and lunch. This stall is also a choice of Jalan-Jalan Cari Makan (JJCM) TV3. First, we see the process of making lemang. The must-have ingredients to make lemang are beras pulut, santan, daun pisang and also buluh. Lemang is usually accompanied with rendang.

After that, one of the workers demonstrate to us on how to salai meat and duck. Usually, after the process of salai done, before the meat is cooked, it is sliced first and been boiled to make sure that the meat is chewable. Next, they cooked daging salai masak lemak cili api. The main ingredients to cook daging salai masak lemak cili api are serai, pes cili api, cili kisar, santan and of course the delicious daging salai itself.