Updates

All updates will be on group's member personal pages

Kenny Yeo -Festival-

My name is Kenny Yeo Boon Guan, i'am doing The Festival of Malay Culture. Here's my example.

Kenny Yeap-Traditional Weaponry

My name is Kenny Yeap and I am the group leader for this group. I am in charge of handling the task "Traditional Weaponry". As such, I have come up with a simple flowchart and a simple GUI on how my website will be like.

 This is a simple GUI of the website

This is the flowchart of the website

Final assignment update

Pang Kien Fei - Malay's clothing


My flowchart :

My GUI :

Nicole Yeow-Traditional Games

Good day, I am Nicole Yeow. I have been tasked with findings on the topic "Traditional Games" I have done a rough flowchart on my part of the website. And have already designed the GUI for my website which is going to be the same as the main GUI. The current photo for the GUI is not the final GUI but the concept remains the same.

 The current GUI for the main page and designed by me.

This is the flowchart for my part of the entire website

Tham Ka Yian - Malay Culture's Food

NASI LEMAK

Coconut-flavoured Rice Meal - is rice cooked in coconut milk made aromatic with pandan leaves (screwpine leaves). It is typically served with SambalIkanBilis - fried dried anchovies cooked in a dry sambal sauce, and garnished with cucumber slices, hard boiled egg and roasted peanuts. Traditionally packaged in a banana leaf, it is usually eaten as hearty breakfast fare.

SATAY

BBQ Sticks - The marinated meat; chicken or beef, are skewered onto bamboo sticks and grilled over hot charcoals. Some satay stalls also serve venison and rabbit satay. A fresh salad of cucumbers and onions are served together with a spicy-sweet peanut sauce for dipping. Ketupat, a Malay rice cake similar tolontong, is also an accompaniment to satay, great for dipping in satay sauce.

BEEF RENDANG

Malay Spiced Coconut Beef - This hot, dry spiced dish of tenderly simmered meat offers the typical Malaysian taste of coconut, balanced with robust, tangy spices. Rendang is a must-have on special occasions such as weddings, ideally served with nasikunyit (turmeric rice). During this festive season, a special rice cake called Lemang is made to eat with Rendang. Lemang is made from glutinous rice and santan (coconut milk), carefully packed into bamboo poles lined with banana leaves and cooked in the traditionally way over low open fires.

KETUPAT

It is made from rice that has been wrapped in a woven palm pouch and boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic forn and texture of a rice dumpling. Ketupat is usually eaten with rendang by Malays at open houses on festive occasions such as IdulFitri (Hari Raya Aidilfitri).

FLOWCHART

GRAPHICAL USER INTERFACE (GUI)

REFERENCES

http://southeastasianfood.about.com/od/foodanditsculture/a/Malayfoodcultur.htm

http://www.malaysianfood.net/Malayfood.html

Update for Group DM as of August 22nd 2011

As of August 22nd, 2011. We have managed to come up with the GUI design and the flowchart of the overall blog. We have been experimenting on a flash slideshow which will be part of each one of the content done by every member.

 

This is our current flowchart of the entire website

 This is a rough design of how our GUI would look like

 

 Our current prototype GUI

As such, we are still in progress with the slideshow and will upload our further progress as well.