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From garden to kitchen

Mohd Shukri, Nor Azwani and Rostam, Muhamad Ashraf and Mohd Shahidi, Azreen Shamira and Md Ali, Mohammad Syafiq, eds. (2022) From garden to kitchen. Department of Nutrition Sciences.

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Ulam is a Malay word referring to parts of plants that can be eaten raw or with minimal processing, like blanching, steaming, or boiling. Deliciously eaten with sambal, these ulam can also be used as ingredients in many delectable dishes. Taking ulam into another level to make it more appetizing and appealing is what the ‘from Garden to Kitchen’ recipe e-book is all about.

Item Type: Book
Subjects: S Agriculture > SB Plant culture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Allied Health Sciences > Department of Nutrition Sciences
Depositing User: Dr Muhamad Ashraf Rostam
Date Deposited: 15 Aug 2022 17:37
Last Modified: 15 Aug 2022 17:37
URI: http://irep.iium.edu.my/id/eprint/98614

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