2. Traditional Foods
Authored by KHAIRUN NAJIHAH BT SABRI / FOOD
Other
1st - 5th Grade
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Main ingredient in Malaysia’s ‘Nasi Lemak’?
Coconut milk
Fried noodles
Plain porridge
Fried rice
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is ‘Rendang’ cooked slowly?
To keep it raw
To absorb spices and tenderize meat
To remove coconut milk
To make it crunchy
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What makes ‘Laksa’ taste sour?
Coconut milk
Tamarind/asam keping
Sugar
Pepper
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A traditional fermented food from Malaysia is…
Yogurt
Tapai
Kimchi
Pickles
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Leaf used to wrap ‘Ketupat’?
Banana leaf
Lotus leaf
Coconut (palm) leaf
Pandan leaf
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why include traditional foods in menus?
They are always cheaper
They preserve culture and attract customers
They cook faster
They have no allergens
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
‘Lemang’ is made of…
Glutinous rice, coconut milk, salt in bamboo
Wheat flour and eggs
Rice noodles and fish
Coconut sugar and tea
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