KIEL PRESENTATION

GROUP NO : 2
LECTURER: FRAU TAN WAN TING
COURSE : GERMAN 1
CODE : BBD 2401

GROUP MEMBERS:
Bernard Eng
Chloe Aida Lim
Muhammad Izhaq Hafeez
Yu Liang
Amin Shafanejad
Melvin Lee

Introduction

KIEL

90 kilometers north of Hamburg

State: Schleswig-Holstein
Area: 118.6 km
Population: 241,533 people
Important sea transport hub
Busiest artificial waterway in the world, Kiel Canal

Accommodation
Youth Hostel Kiel (link)
Located at Johannesstr. 1,24143 Kiel/baltic
sea
Walking distance of Kiel main station
Cost from 21,20 per night
Cycling 18 minutes to University of Kiel
Town centre and "Sophienhof" shopping
mall with a bowling alley and cinema
Internet terminal

FLIGHT TICKET
7-day trip:
18-24 June
2016

FLIGHT TICKET

Total for
flight ticket
(per person):

MYR
3122.90

COLLABORATION WITH KIEL UNIVERSITY

Kiel University is international in character.

The institution maintains cooperation agreements with a large number of European
and other universities further afield. These agreements make a variety of exchange
programmes available to students and teaching staff of both institutions.

Services include:
Coordination of European programmes
Cooperation with the DAAD, i.e. the German Academic Exchange Service, located
in Bonn
Bilateral exchange programmes
Scholarship programmes
Orientation programmes

COLLABORATION WITH KIEL UNIVERSITY

DAY 2 IN KIEL
In collaboration with Kiel University,
we can exchange cultural activities
and share on our countrys culture.
We can learn about Germanys
culture and history through a one-day
activity in Kiel University. Afterwards,
our students will perform and
demonstrate Malaysian culture as
well.

Interesting Places in Kiel

1st Day

2nd Day

3rd Day

TRADITIONAL FOOD
Grnkohl with Kochwurst and Schweinebacke :
Ingredients:
1 pound kale, stemmed and chopped
3 slices bacon, chopped
1/2 onion, chopped
2 cups water, or as needed to cover
2 teaspoons beef bouillon granules
1/4 teaspoon ground nutmeg
1 tablespoon prepared mustard
1/2 pound thickly sliced cooked ham, or to taste
4 links kielbasa sausage
salt and ground black pepper to taste

Grnkohl with Kochwurst and Schweinebacke :

How to cook:
Duration : 1 hour and 45 min
Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove
from the water with a slotted spoon. Set the blanched kale aside.
Place bacon into a large skillet over medium heat, and cook until browned,
stirring frequently, about 8 minutes. Stir in the onion, and cook until translucent,
about 5 minutes. Stir in the blanched kale, and cook until kale is bright green
and starting to turn tender, about 4 minutes. Pour in enough water to cover, and
bring the mixture to a boil. Reduce heat to a simmer, and stir in the beef
bouillon granules and nutmeg. Simmer the kale until tender, about 30 minutes.
Stir the mustard into the kale, and lay the ham slices and sausage links on top.
Simmer the kale, ham, and sausages until the sausages are cooked through,
about 35 more minutes. Season to taste with salt and black pepper before
serving.

Rote Grtze
Ingredients:
6 cups raspberries
1/2 cup white sugar
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Rote Grtze
Duration : 1day and 30 mins
How to cook
Combine berries and sugar in non-stick saucepan over medium heat;
bring to a boil while stirring constantly.
Whisk cornstarch into cold water in a small bowl until dissolved
completely; stir into the berry mixture. Reduce heat to medium low and
cook mixture at a simmer until it begins to thicken, about 3 minutes.
Remove berry mixture from heat. Stir lemon juice and vanilla extract
into the berry mixture; transfer to a bowl. Cover bowl with plastic wrap
and refrigerate for 24 hours.

Buttermilchsuppe mit Klten

Ingredients:
2 quarts of buttermilk
2 packages of vanilla pudding mix (not instant) for 2 cups milk
each
Lemon zest
2 c. milk
3 T. butter
2 Tsp Pinch salt
2 eggs
Flour as necessary

Buttermilchsuppe mit Klten

How to cook:
Heat the milk for the dumplings almost to a boil. Add salt and
the butter. When it starts to boil, remove it from the heat and stir
in the semolina. Stir in the eggs, one at a time. If the dough is
too soft to form, add a little flour until satisfied.
Stir the pudding mix into all the buttermilk as directed, add the
lemon zest and bring to a boil, stirring frequently. American
pudding mix has sugar in it already. If you use German pudding
mix, follow their somewhat bizarre directions and add sugar to
taste.
To serve, ladle into bowls over the dumplings. Serve with
cooked pears

Garnelenbroetchen
Ingredients:
1 plain yogurt
1 mayonnaise
1 fresh dill, chopped fine
1 tsp. lemon juice
1 pinch sugar
1 pinch salt
Pepper, to taste
1/4 c. (50 g. or 2 oz.) brown shrimp, peeled
1 hard roll, split
1 - 2 lettuce leaves
Cucumber, onion slices or tomato (optional)

Garnelenbroetchen
How to cook:
Mix the yogurt, mayonnaise, dill, lemon juice, sugar, salt
and pepper to make a dressing. Fold in the cold shrimp.

Open the hard roll and lay the lettuce on the bottom half
(and any other vegetables you wish). Pile the shrimp onto
the lettuce and top with the other half of the roll.