Eat and Sleep

Tong Wah Cave Temple @ Tambun Celebrates 138th Anniversary

2010-12-12T15:10:00.001+08:00

The cave temple located 100m above ground

The entrance to the cave temple

The Tong Wah Cave Temple located near Tambun in Ipoh celebrated its 138th anniversary yesterday. The cave, which was founded in 1872, was thought by many archaeologists to be more than 250 million years old.

Dato' Rosnah Kassim delivering her speech

The cave temple, which is located 100m above ground and 500m away from the Lost of Tambun, is visible from the main road leading to Tanjong Rambutan.

Dato' Seri Ahmad Husni delivering his speech

The function was attended by over 800 people. Also present were the Minister of Finance (II) and Member of Parliament for Tambun, Dato' Seri Ahmad Husni Hanadzlah and State Assemblyman for Ulu Kinta, Dato' Rosnah Kassim.

Dato Rosnah meeting members of the public whoh have come to celebrate the 138th anniversary of Tong Wah Cave Temple

Launching the anniversary celebration by Dato' Seri Ahmad Husni and Dato' Rosnah together with temple committee chairman, Mr. Lee

The objective of the function was to raise fund for the development and expansion of the Buddhist Meditation Centre located at the foothill of the cave.

Dato' Seri Husni meeting members of the public who have attended the celebration

Temple Association Chairman, Mr. Lee, said that the Tong Wah Cave temple was founded by Liew Tong Sen in the 1870s. Several buddhist monks used to stay and do their meditation there. Several philanthropists include Leong Sin Nam has provided funds in the early stages to help develop the temple. Its strategic location and also its long history can become a tourist attraction for the state of Perak. He welcome any individual or organization to help expand and develop the temple.

The burning of the giant joss stick

During her speech at the function, Dato Rosnah congratulated the temple committee for having successfully organized the functions. She hopes that everyone regardless of their religious beliefs can live harmoniously and peacefully and contribute towards the development of the nation.

Dato' Seri Husni with some of the committee members of Tong Wah Cave Temple

Dato' Seri Ahmad Husni in his speech also congratulated the temple's committee on their 138th anniversary celebration. He said he was very happy to be invited to the occasion. As MP of Tambun, he will provide assistance to the temple committee to ensure that the Tong Wah Cave Temple will become not only a place for the buddhist to meditate and offer prayers but also as a tourist attraction.

Group photo with members of the Lion Dance from Tat Choi Primary School

During the function he contributed RM20,000 to temple committee to help fund its development plan.

Part of donors who have come to celebrate

Dr Richard Ng, the Director of OUM, with Dato' Seri Husni and Dato' Rosnah

Members of the Line Dancers

During the functions, more than RM5,000 were collected from the bidding of the giant joss stick and also from the generous donors. There was also lucky draw and karaoke held during the function.

Chatting with the Line Dancers from Tat Choi Primary School

Dato' Seri Husni shaking hands with Jun Hoong, whom he has given advice on future education

Group photo for remembrance

Group photo with the Tong Wah Cave Temple committee

The function which began at 7.30pm with the national anthem song "Negaraku" ended at 11.00pm.

Members of the Tong Wah Cave Temple committee lining up to give Dato' Seri Husni a grand send off

Perak's former tin mining towns linked to Sun Yat-sen - Star

2010-11-15T21:25:00.009+08:00

By FOONG THIM LENG

Dr Sun Yat-sen’s numerous supporters in Malaya played a role in the revolution that changed the history of China.

THE many former tin mining towns in the Kinta Valley hide a wealth of stories – of unsung heroes whose sacrifices helped Dr Sun Yat-sen change the history of China.

Perak may not have been Dr Sun’s base, like Singapore and Penang, but its thousands of tin mine and rubber estate workers were instrumental in raising funds for the revolutionary’s activities.

Dr Sun, who played a key role in inspiring the 1911 Revolution which brought an end to the Qing Dynasty, the last imperial dynasty of China, is best remembered as the founding father of Republican China. But not much is known about his activities in then Malaya.

The words of Dr Sun Yat-sen are inscribed on a wall of the Sun Yat-sen Gallery in the Perak Cave Temple.

Stories from small, old towns are normally carried down the generations by word of mouth. Much information may have been lost along the way, and even the descendants of Dr Sun’s supporters have little to tell.

So it is not surprising that few have heard stories like Dr Sun’s romantic link with his bodyguard’s sister, Chen Cuifen, while in Nanyang (South-East Asia).

Chen from Fujian met Dr Sun when she was 17. Extremely dedicated to Dr Sun and his cause, Chen was his constant companion in Nanyang. She washed, cooked for many of Dr Sun’s comrades, delivered important documents, and even smuggled dangerous explosives.

Chen and Dr Sun’s first wife, Lu Muzhen, treated each other like sisters. Although not officially married, she was known as Dr Sun’s Nanyang wife to his descendants.

Family photos: A picture of Chen Cuifen and Dr Sun Yat-sen at the Sun Yat-sen Memorial Museum in Guangzhou.

On her death, she was allowed to be buried in the Sun’s family cemetery in Cuiheng village, Guangdong, China.

Chen adopted a daughter, Su Zhongying, from a rubber estate worker in Perak. Su later married Sun Qian, a grandson of Sun Mei who was Dr Sun’s elder brother.

Renowned historian Prof Yen Ching-hwang said in his doctoral thesis, Chinese Revolutionary Movement In Malaya 1900-1911, that Dr Sun’s first trip to Ipoh in 1906 ended abruptly when he was threatened by well-known tin miner Foo Choo Choon who was backing a different political camp in China. Dr Sun returned to Kuala Lumpur the following day.

According to the late Foong Choon Hon, a director of the Sun Yat-sen Nanyang Memorial Hall in Singapore, on one occasion, stones and cow dung were hurled at the car carrying Dr Sun in Menglembu near Ipoh.

Foong said Dr Sun had also stayed in a shop belonging to his supporter Lee Guan Swee in Old Town, Ipoh. He would only leave the shop at night using the back lane for fear of assassins.

Chen Cuifen’s adopted daughter Su Zhongying was from Perak.

Dr Sun’s bad experiences with rich merchants made him realise that his core support came from the middle and lower social groups of overseas Chinese communities. His supporters organised themselves into small groups and were active in propaganda activities in the Perak towns of Lahat, Papan and Tronoh.

One of Dr Sun’s most loyal supporters was entrepreneur Teh Lay Seng from Ipoh.

When Teh passed away in Nanjing, China, in 1940, the Chinese Republican Government posthumously decorated him with words of praise: Benevolence and Loyalty, Honour and Peace were inscribed on his tombstone at the Hokkien Cemetery in Tambun. His sundry shop Keat Seng Leong is still being run by his descendants in Jalan Bijeh Timah, Ipoh

Lee Guan Swee, also from Ipoh, was another prominent supporter. The English-educated Lee was one of Dr Sun’s most trusted aides in South-East Asia. He spared no effort in raising funds for the revolution. Other supporters from Ipoh included Ke Shuijin, Ou Shengang, Li Xiaozhang, Tang Boling, Liu Yexing, Huang Yiyi and Liang Shennan.

Dr Sun also had the backing of Lu Wenhui and Chen Zhian from Taiping, and Yang Chaodong from Kampar.

The Perak Cave Temple with a gallery on Sun Yat-sen in Ipoh.

Together they formed the Tung Meng Hui (the revolutionary Union League) in towns in the Kinta Valley, clubs and drama troupes, to spread their propaganda. One such drama troupe in Ipoh was the Perak Chisin Seah which later became the Perak Chinese Amateur Dramatic Association.

Dr Sun’s supporters addressed the general public at street corners, along roadsides and parks, and attacked the Qing government and Qing reformists, besides preaching revolutionary doctrines.

Dr Sun’s political career was marked by a series of failed uprisings. Between 1907 and 1910, several revolts at the Sino-Vietnamese border and Guangdong in China failed because of insufficient financial support and military supplies.

The now-defunct Straits Echo in Penang condemned Dr Sun and the revolutionary movement, saying that Dr Sun was all money talk and did not have anything to show for the stream of gold that flowed his way.

Dr Sun’s supporters also met with resistance from merchants who were sympathetic to calls for political change in China, but who were aligned to reformist Kang You-wei. Many of the rich were supporters of the Qing government which offered honorary titles and positions to them.

The house where Chen Cuifen and Dr Sun Yat Sen stayed when they were in Taiping which is now a coffee powder factory.

On Nov 13, 1910, Dr Sun held the important “Penang Conference” at Armenian Street in Penang. He made an emotional appeal for funds but many rich Chinese businessmen were reluctant to associate with revolutionary politics as they were under the watchful eyes of the British in the Straits Settlements. The Penang contribution only came up to $11,500 (Straits dollars).

After the conference, fundraising campaigns were carried out in Ipoh, Taiping and Kampar, and they managed to hit the targeted $50,000 – a princely sum then.

The tin mine workers in the Kinta Valley, who were driven out of their homeland in China by poverty and the corrupt Qing government, were all fired up by Dr Sun’s revolutionary call.

It was said that the workers alone contributed $10,000 following the Second Guangzhou Uprising in April, 1911.

This was no small sum as the workers earned an average $8 to $9 a month.

A certificate signed by Sun Wen, Dr Sun Yat-sen’s birth name, in 1912 presented to the Perak Chinese Amateur Dramatic Association in appreciation of raising funds during the Canton Floods and other charitable acts.

After deducting expenses for daily necessities, the worker could at the most save $4. He had to send money home to family members in China, after which he would be left with $1 to $2 a month. Going by the amount collected, the workers must have scrimped and saved every cent they could for the cause of the revolution.

A prominent revolutionary leader Hu Hanmin said: “These workers were so enthusiastic in donating funds. They often donated between $20 and $30 to the revolution. Some even wrote down their names first and tried to pay up later.”

Besides the tin mine workers, other members of the lower social group such as hawkers, rickshaw pullers and beggars also contributed to the cause of the revolution.

The success of the fundraising campaigns in Malaya served as an impetus for similar fund-raisers by the overseas Chinese in other parts of South-East Asia and America.

Some residents in the mining towns even sacrificed their lives for the sake of the revolution.

Gopeng Museum curator Phang See Kong said a Hakka tin mine worker, Wen Sheng-cai, from Kopisan near Gopeng, was so taken by a speech delivered by Dr Sun that he returned to China and tried to assassinate Qing official Admiral Li Zhun in Canton. His attempt failed and he was captured and killed.

Phang said three Gopeng residents, Eu Tong Hong, Wan Sang Choy and Kok King Mak, later took part in the Second Guangzhou Uprising and were killed. Their names are included in the list of 72 martyrs at the Huanghuagang Memorial Park in Guangzhou.

Revolutionary activities were again stirred up when news of the Wuchang Uprising reached the people.

On Oct 10, 1911, the New Army in Wuchang revolted and seized power, marking the start of the Xinhai Revolution or the Chinese Revolution, which eventually saw the end of more than 2,000 years of imperial rule in China.

Large-scale public meetings were held in Ipoh under the auspices of the Tung Meng Hui, the underground resistance movement organised by Dr Sun. As a result of the inflammatory speeches by supporter Teh Lay Seng, more than $8,000 was collected on the spot.

On Nov 3, 1911, mass meetings held to raise funds for the revolution were reported to have attracted some 4,000 to 5,000 sympathisers in Ipoh.

About 2,000 tin mine workers from Perak were said to have left for Guangzhou within a fortnight after the Oct 10 Revolution, to join in the uprising. Those that remained behind did all they could to raise funds for the cause.

Tin miner Foo Choo Choon, who by then had switched allegiance to Dr Sun, was appointed chief fund-raising officer in South-East Asia and $234,000 was remitted from Malaya and Singapore to help the revolutionaries secure Fujian Province.

Dr Sun termed the overseas Chinese as the “Mother of the Revolution” as their financial contribution was indispensable to the success of the revolution.

In later years, tycoons in Perak, including Datuk Seri Lau Pak Kuan, Leong Sin Nam and Foong Seong, who were Tung Meng Hui leaders, continued to support Dr Sun and his new Kuomintang government.

Perak once had the most number of Tung Meng Hui members in the country.

Ipoh Chinese Chin Woo Athletic Association vice-chairman Datuk Ooi Foh Sing recalls that students in Yit Ching Primary School in Pusing where he studied, used to raise the Kuomintang flag and sang patriotic songs with verses from Dr Sun’s San Ming Chu Yi (Three Principles of the People) every Monday during assembly.

“There was an arch with the image of the Kuomintang flag on one side and the British King on the other side during the Double 10 celebrations,” he says.

Today, many of the buildings in Lahat, Pusing, Gopeng, Papan, Tronoh and Kampar where Dr Sun and his supporters had visited, have been demolished.

Dr Sun and his supporters were said to have held meetings at the Oi Low Club in Gopeng, the Anglo-Chinese Club in Papan, the Wah Seong Kok literary association in Kampar, and Teh Lay Seng’s bungalow in Jalan Sungai Pari, Ipoh.

Today, only remnants of the foundation of the Oi Low Club are visible at the site, while a four-storey building stands where the Wah Seong Kok association once stood. Teh’s residence has also been demolished to make way for development.

Few residents in Lahat remember that a settlement opposite the town was once known as Kap Meng Chun (Revolution Village) because the residents were Dr Sun’s supporters.

A cinema named in memory of Dr Sun, The Sun in Ipoh which locals called Chung Shan theatre beside the Kinta River, has also been torn down.

Other buildings established in memory of Dr Sun, including SJKC Chung Shan school in Ipoh, SJKC Chung Sun in Tronoh and SJKC San Min school in Teluk Intan are still in existence.

The Kin Kwok Daily News building in Old Town, Ipoh, still stands. The now-defunct Chinese newspaper was started by a Kuomintang supporter before World War II. The original masthead of the paper was written by Yu Youren, a Kuomintang scholar.

Perak Cave Temple chairman Chong Yin Chat said Yu was a friend of his father Chong Seng Yee, who was the last batch of graduates of the prestigious Whampoa Military Academy in Guangzhou.

Yin Chat had set up a Sun Yat-sen Gallery at the temple in 1995 in honour of the Father of Modern China.

On display at the gallery are photographs of Dr Sun, a bust presented by the Sun Yat Sen memorial museum in Taiwan, calligraphy works and reproductions of letters by Dr Sun.

An oil painting of Dr Sun in official uniform, graces the hall of the Perak Chinese Amateur Dramatic Association.

A framed certificate with the autograph of Sun Wen (Dr Sun’s birth name) dated 1912, expressing appreciation to the association for its efforts in raising funds for the Canton floods and other charitable acts, hangs proudly from the wall.

In Assam Kumbang, Taiping, the Chang Chun Pu bungalow or Evergreen Mansion, where Dr Sun and Chen Cuifen once stayed, is now owned by Aun Tong Sdn Bhd, a coffee powder manufacturing factory.

As these relics from the past lay largely forgotten by the masses, the few who remember them cherish the rich legacy and their vital links with an indomitable man who eventually became known as the foremost pioneer of Nationalist China.

Several descendants of Dr Sun from all over the world are expected to be in Penang between Nov 19 and 22 to attend the 22nd joint conference of the Sun Yat-sen and Soong Ching-ling memorials in conjunction with the International Centennial Celebrations of Sun Yat-sen’s ‘Penang Conference’.

Silver state makes bid for Unesco listing - The Star

2010-06-24T15:25:00.002+08:00

PERAK is seeking to list Kinta Valley, Lenggong Valley, Gua Tempurung and Royal Belum as Unesco world heritage sites, said state Tourism Committee chairman Datuk Hamidah Osman.

She said the state hoped to get Kinta Valley — which includes Ipoh, Batu Gajah and Kampar — listed as a Unesco tin heritage site by 2012.

Awesome attraction: Limestone formations ar the entrance of Gua Puteri.

Hamidah said the state was also trying to nominate Lenggong Valley as a world archaeological heritage site, Gua Tempurung as limestone heritage site and Royal Belum as the rainforest, jungle and biodiversity heritage site.

She said a committee comprising representatives from the Ipoh City Council, Kinta Heritage Group, Perak Tourism Action Council and the National Heritage Department was preparing a nomination dossier on Kinta Valley to be submitted to Unesco.

Hamidah said the committee had been tasked to identify and mark sites and buildings to be included in the dossier.

“We are looking into the possibility of promoting Visit Perak Year in 2012 and everything must be in place by then,” she said in an interview.

Hamidah said the Kinta Valley had left behind significant buildings from its glorious tin mining past.

Heritage landmark: The Neo-Classic Ipoh Railway Station in Ipoh Old Town.

She said these heritage structures were treasures that should be preserved.

“Unlike modern buildings, the old ones will be gone forever if uncared for and torn down.” she added.

Hamidah said about RM450,000 had been allocated for conservation projects in Panglima Lane (Concubine Street) which was among the sites that had been identified.

“We have roped in a team specialising in conserving old buildings from Universiti Teknologi MARA to help us,” she said.

Hamidah also said the tin dredge in Batu Gajah was another heritage structure that should be protected.

“It is our last remaining tin dredge and is in very bad shape with its pontoon badly damaged,” she said, adding the dredge caretaker had estimated RM1.5mil to fix it.

Hamidah said there had been proposals to move the tin dredge away from the outskirts of Batu Gajah and closer to towns.

“The cost to dismantle and reassemble the structure is also a killing factor, at about RM30mil,” she said.

“We have spoken to the National Heritage Department to get feedback on the matter,” she added.

Kinta Heritage Group Sdn Bhd chairman Jek Yap said Ipoh’s Old Town would be the core sector in the nomination centre.

He said the group had distributed 500,000 copies of the Ipoh Heritage Trail to rekindle the people’s interest in the cultural heritage of the city.

“We have also introduced the Ipoh Heritage Trail tour which starts from the Ipoh railway station and end at Jalan Panglima (Concubine Lane),” he added.

Participants would be taken to see 24 historic buildings and places including the Straits Trading Building built in 1907, the former tin miners club Han Chin Pet Soo built in 1929, the 1920’s Dramatists’ Hostel and the Ipoh Railway Station built from 1914 to 1917.

Yap said the group was registered in April to assist the government to “save Ipoh” and promote the city, which has more than 120 years of history.

A hotspot — then and now - The Star

2010-06-24T15:24:00.001+08:00

By IVAN LOH (ivanloh@thestar.com.my)

PANGLIMA Lane or Yi Lai Hong (Concubine Lane in Cantonese) as it is popularly known, comes across as just another narrow street in Ipoh.

Yet the row of 27 pre-war buildings along the road has never failed to attract tourists, photographers and artists from far and near.

Old-world charm: The Once notorious Panglima Lane in Ipoh is now drawing a differnt crowd- touristsm shutterbugs and even movie producers.

It has, in fact, become a famous landmark, probably more for its notorious label as a place where mistresses are allegedly kept than as a opium haunt in the early 1950s.

Ninety-year-old Wong Koh Kee, the retired boss of Koh Kee Restaurant situated along the lane, however, doubted there were businessmen and tin miners who kept their mistresses there nor were there any brothels.

Classic design: The horizontal bars doorway is among the olden architecture that attracts visitors from near and afar to visit Panglima Lane in Ipoh.

“A story that goes round is that opium smokers would always say they are going to their mistresses instead of to the opium den when asked by friends,” he noted.

Wong said despite its reputation, the area was surprisingly peaceful back then with hardly any serious crime.

“One thing for sure is that the place is quiet and peaceful. The folks at the opium dens only wanted to be left alone,” he added.

Today, many people are still interested in the buildings’ architecture along the lane, which mainly serves as a passageway for visitors who parked their cars along Jalan Bijeh Timah to go to the coffeeshops along Jalan Bandar Timah.

Car-free: Panglima Lane has become a walkway between Jalan Bijeh Timah and Jalan Bandar Timah.

“The traditional horizontal bar gates, wooden window panes and bronze door knobs are a rare find for visitors,” said former resident Loh Vooi Leong.

“Tourists could also be seen snapping away pictures of bamboo poles placed across one window ledge to another to dry their clothes,” said the 58-year-old, adding that it was completely new to them.

Loh said the place had also become a favourite spot for location shootings, including for a Hong Kong drama series starring renowned actor Alex Man Chi Leung as well as by local producers filming Chinese New Year music videos and films. Once a hive of activity in the 1950s and 1960s, Panglima Lane is a close-knit community of mostly hawkers and traders where everyone is a familiar face.

Whether it is the birth of a child, the Chinese New Year festivities or even if a resident gets a job, there is always a cause for celebration.

As Loh puts it, “everyone was practically a family member then.”

“In times of duress, we will try to help each other and keep an eye for one another,” he said.

The lane with about 27 prewar shophouses used to house about 100 families. One shophouse would have about four to five families staying under one roof.

“Only six buildings are still occupied, four with families and the other two have become workers’ quarters,” he said, adding the rest were vacant and dilapidated.

Many residents left the place after the Ipoh City Council came down hard on street hawkers in 1998.

Loh, who spent his childhood days in the area, said life was pretty simple then.

“The boys like to play near Sungai Kinta, catching fighting fish in the river and spiders by the embankment. Given some marbles or spinning tops, we would enjoy ourselves for the whole day,” he recalled.

Resident Chou Yuet Lai, 60, said her childhood always revolved around work.

“While the boys are outside running and playing, the girls are often told to remain at home to cook, sweep the floor or wash cloths,” she said.

Even during her teenage years, she would help out at her relative’s noodle stall after school.

“It’s basically the norm for my family that if you don’t work, you won’t get money to eat,” said the retired waitress.

Easy steps to make dumplings - The Star

2010-06-15T10:33:00.008+08:00

HAINANESE dumplings stand out among the usual dumplings as these are wrapped with banana leaves instead of bamboo leaves. These are also tied individually while the others hang from a bundle of hemp strings.

The Selangor and Federal Territory Hainan Association Women’s Section members demonstrated the methods to make the pyramid-shaped delights. The dumplings are later boiled until thoroughly cooked.

To make these, hemp strings, banana leaves (grill them over charcoal fire, then wipe clean) are required.

Ingredients:

Glutinous rice (soaked overnight, drained then fried with garlic, salt and soy sauce), Chinese mushrooms, dried shredded squid, shallots, dried shrimps (saute separately), pork (marinated with seasoning, then fried), salted egg yolk, chestnuts (steamed or boiled)

Method:

Step 1: Tie two hemp strings together by making two knots — a few centimetres apart — in the middle of the strings.

Step 2: There should be a loop like this if you tie the strings correctly.

Step 3: Lay one banana leaf on top of another.

Step 4: Fold the leaves diagonally twice.

Step 5: Open the folded leaves to form a cone.

Step 6: Add one tablespoon of glutinous rice, followed by various desired ingredients, then cover with another two tablespoons of glutinous rice.

Step 7: Wrap the leaves tightly.

Step 8: Place the loop of the hemp strings at the top of the pyramid-shaped dumpling. Cross the strings at the bottom of the dumpling. Pull them through the loop, then pull towards the bottom of the dumpling again and tie both ends into a tight knot.

Firing up an interest in dragon kilns of Ipoh

2010-06-06T15:41:00.007+08:00

Saturday June 5, 2010 By CHAN LI LEEN, Photos by LEW YONG KAN

Sixty-year-old business: One of the dragon kilns that is still in use at Sin Cheak Seng on Jalan Kuala Kangsar, Ipoh.

IPOH may hold a secret that not many know about, not even its sons and daughters who have lived here all their lives.

A rare gem in present times, there are actually a handful of operational dragon kilns lying in our own backyard.

For thousands of years, dragon kilns — brick-built kilns shaped like a dragon and fuelled with firewood to fire ceramics — were used extensively in China and later on in parts of South East Asia due to the migration of its people.

But no thanks to modern and more convenient processes that use diesel and electricity, these old-fashioned kilns have become a dying breed.

Chin Kam Peng

According to one owner Chin Kam Peng, a third generation potter operating on Jalan Kuala Kangsar, there could be perhaps 10 dragon kilns left in Ipoh.

“Our three dragon kilns each measure 24m-long by 2.4m wide and 2.1m high and are as old as I am.

“They are still in working condition despite having been built 60 years ago by my father,” said Chin, whose company Sin Cheak Seng exports flower pots and an assortment of pottery to Europe, Australia, the United States and Canada.

Firing ceramics in dragon kilns is a long and tedious process but the results are often unexpected and worth every effort.

Polished product: Flower pots being left to cool inside a kiln.

Regardless of what the pro-ducts are, it takes up to 30 hours at above 1,400 degree Celsius to fire the pieces.

“We have to continuously stoke the fire to make sure the heat remains at that temperature,” he said, adding that it takes another 10 hours or so for the pieces to cool before they can be removed from the kiln.

“There is no short cut to it. Otherwise, the pieces will crack and have to be thrown away.

“But what we get for our time and effort are beautiful pieces that are unique from each other,” he explained.

Wood ash settles on the pieces during the firing, and the complex interaction between flame, ash, and the minerals of the clay body forms a natural ash glaze.

This glaze may show great variation in colour, texture, and thickness, ranging from smooth and glossy to rough and sharp.

Stoke up the fire: Kiln worker Tang Teng Guan feeding firewood into a dragon kiln at Sin Cheak Seng pottery workshop.

Tang Teng Guan, 52, a third generation kiln worker, had picked up the trade from the time he was 11 years old.

“It requires much practice and experience because you are to judge if the temperature is right by just looking with your naked eye.

“It is physically draining and a dirty job, which no young man is interested in doing or even know about for that matter,” he said.

Ceramic artist: Tan with his replica of a dragon klin.

In an effort to create more awareness about the dragon kiln, tea merchant Legend of Tea Sdn Bhd is teaming up with local ceramic artist Tan Vooi Yam and a group of potters from Singapore to hold a pottery exhibition next month.

“The Splendour of Tea and Clay” will feature pieces made from Ipoh clay fired in dragon kilns. The pieces will be sold to the public to raise funds for charity.

Legend of Tea advertising and promotion head Ng Sook Peng said pottery was as much an art as tea drinking.

“Ipoh is famous for our limestone hills and water. We have very good clay for making teapots but all this time, we’ve been importing clay from overseas.

“This got us thinking, why not promote our clay in Ipoh and at the same time promote the dragon kiln which is dying a natural death,” said Ng.

Life-sized-sculpture: Chong creating a torso from Ipoh clay as an art piece for a wall.

Part-time potter Vernice Chong, who is amongst three potters from Singapore taking part in the exhibition, said two remaining dragon kilns in the island state were no longer in use.

“We met Tan at an exhibition a few months ago and were very excited to learn from him that Ipoh still has dragon kilns.

“We are here to try out Ipoh clay and explore the dragon kiln, which is really very rare,” said Chong.

The 49-year-old housewife said that she was particularly fond of the natural fine lines on the pieces created from the slow firing in the dragon kiln.

Skillful handwork: Lim moulding a vase that will be fired in a dragon kiln and sold at a charity exhibition in Ipoh.

“And the inside of the kiln is most beautiful and colourful due to the glaze that ends up on its walls during the firing process,” said Chong, who was recently in Ipoh with the two other participants, Andrew Chua and Lim Hua Choon.

The exhibition will be held at the Legend of Tea showroom at No 33, Jalan Foo Yet Kai, Ipoh, Perak, from July 9 to July 15. For details, call 05-2539500.

Accidental farmer has not looked back since he started growing vegetables 12 years ago

2010-03-09T09:47:00.004+08:00

Tuesday March 9, 2010

Story and photos by YIP YOKE TENG (teng@thestar.com.my)

FARMING is making inroads into land-squeezed cities as many urbanites seek tranquillity amid the hustle and bustle.

The green campaign has also prompted more people to join the fraternity, especially after they have tasted the sweetness of their labour — organic fruits and vegetables.

Retiree Chia Sun Pau, 61, started planting fruits and vegetables in his house compound 12 years ago, when he discovered that the so-called organic vegetables he had been buying were actually sourced from the wholesale market.

No sweat: Chia enjoys working on his vegetable plot in his garden

The accidental farmer has not looked back since.

“I have peace of mind knowing that my family members are eating safe food because I am the one planting it, and, of course, it gives me a good feeling to be doing that for my loved ones,” he said when interviewed at his home in Setapak, Kuala Lumpur.

While many may think gardening and farming are hard work, Chia has never felt that way.

“It is not taxing at all, and I enjoy being surrounded by greens and blooms,” he said.

The affable man had an exciting Chinese New Year because he had an exceptionally good lettuce harvest, having made a little adjustment to his winning formula.

The compound of his corner terrace unit is home to some 20 varieties of fruits and vegetables that always grow to impressive sizes, as well as a myriad of blooms that are big and bright.

Lush greens: No, this is not a farm in Cameron Highlands, but the compound of a corner terrace house in Setapak.

He attributed his success to the organic fertiliser he invented — a mixture of fruit peel, vegetables and egg shells left to decompose for three months in air-tight containers — which he mixes into the soil.

“I tried out a new way this year: I applied a layer of the fertiliser below the soil and the lettuce grew to an amazing size in just 40 days,” he said, adding that it used to take 50 days for the plants to attain that size previously.

His produce has made headlines in the Chinese newspapers on several occasions and each time, he would be inundated with calls from as far as Malacca, enquiring about his farming secrets. He has always obliged happily, and has even visited the callers in their homes to show them how it was done.

Fruit of his labour: Pineapple is one of the many fruits Chia plants in his garden.

Several schools have also invited him to impart his skills to the students.

Chia is generous in sharing his success.

Orphanages, old folks’ homes and neighbours are regular recipients of the sweet fruits of his labour, too.

“I want to share my formula with as many people as possible so that more can have healthy food. And, it is good for the environment, too.

“With the fertiliser, you do not need any pesticide either,” he added.

Chinese New Year Eve Countdown 13 Feb 2010 at Tong Wah Cave Temple

2010-03-01T15:31:00.000+08:00

On the eve of Chinese New Year 13th Feb 2010, approximately 150 people gathered at the Tong Wah Cave temple to celebrate the countdown. The occasion also the burning of giant joss sticks by worshipers and well wishers.

Many came with their family members to offer prayers to the Lord of the Land, the guardian of the temple. There were also lion dance being performed at the foot of the hill before performing in the cave located 155 steps above.

By 11.00pm, the names of donors and worshipers were called to collect their sticks dipped in kerosene to be used to light up the giant joss sticks.

At 11.45pm sharp, the giant joss sticks were burned. It was then followed by the lion dance performance. Fire crackers were lighted up at 12.00am to mark the start of the year of Tiger.

Mandarin oranges donated by well wishers were given away by the lion dance. By 12.45am, everyone started to descend and travel back to their destinations.

According to Mr. Chang, who is one of the committee members of temple, this is the first time that they received huge support from the public in terms of donation and number of giant joss sticks.

The temple opens daily from 9.00am till 6.30pm. For further information, kindly contact Mr. Chang at 016-5186178

Paying homage to Taoism - Star

2009-12-04T23:09:00.004+08:00

Dec 4, 2009 Story and photos by SIMON KHOO

Educational: Children taking a close look at scriptural writings in front of a statue of Confucius.

KUANTAN: Visitors to Kuantan should not miss the opportunity to visit the famed Lao Zi temple located on 6ha of private land at KM12 of Jalan Sungai Lembing.

Every year, nearly 100,000 people throng the venue to pay homage to the founder of Taoism and for sightseeing.

The main attraction is a sculpture of the Golden Dragon listed by the Malaysia Book of Records as the longest in the country.

Visitors are taken on a guided tour into the dragon’s body, entering through its tail and exiting at its mouth.

The tour takes about 15 minutes through the 823m path.

Written on the walls are a 5,000-word scripture known as the Book of Tao and its Virtues.

Temple caretaker Kui Fook Weng, 40, said a devotee was blessed with good fortune if they made a wish as they exit from the dragon’s mouth and touch the pearl perched in front of the dragon’s majestic head.

Place to explore: The fish pond features the head of the Golden Dragon.

“The dragon sculpture cost RM550,000 and was paid with my father’s personal savings and public donations.

“Work started in 2000 and was completed in three years,” he told StarMetro.

Kui said the land was inherited from his grandfather by his father Kui Wai Pong, 70, who built the temple after he dreamed about constructing a golden dragon.

Devotees touching the Prosperity Buddha statue.

The temple boasts a host of attractions such as the 7m-high Lao Zi statue, brass sculpture of the Goddess of Mercy claimed to be dating to the Ming dynasty, statues of the 18 disciples of Buddha, prosperity Buddha, eight fairies crossing a river, a fish pond surrounded by the 12 zodiac animals, the Monkey God, a pair of longevity and prosperity tortoises and a pair of earth dragons.

It is landscaped with fruit trees, rocks inscribed with the virtues and an antique house.

Kui said that most of the antiques were of Chinese origin comprising porcelain, ancient stone carvings, brassware and other artefacts.

He said the temple received many visitors daily, especially on weekends and public holidays, including Singaporeans and Malaysians on day trips to Kuantan.

The father-son team dedicate their time and resources to promoting the temple and upgrading the premises to give it a fresh look.

“There’s something unique every time a visitor makes a return visit. We are not static and will continue to evolve with the times,” he said.

Kui said they had added a statue of Kwan Tai riding a horse earlier this year and in August unveiled a 2.4m statue of Confucius brought in from China.

He said that thousands congregated at the temple during the two occasions for the consecration ceremony that included prayers, singing, cultural performances, Chinese calligraphy demonstrations and lion dances.

Taking turns: Devotees waiting to seek guidance from Wai Pong.

“Other sculptures include the 18 Levels of Hell, an artefacts museum and refurbished works all over the premises,” he said, adding that he was grateful to the MCA and the state for surfacing the 1km road leading to the temple.

For more information on the temple and the guided tour, contact Kui at 019-948 2020 or 016-936 2629.

Where do foals come from? - Star

2009-11-28T19:57:00.004+08:00

Nov 28, 2009 By REVATHI MURUGAPPAN

When Tanjung Rambutan is mentioned, most people automatically think of a mental asylum. Few people outside the racing fraternity know the existence of the National Stud Farm (NSF). Security is tight and only staffers are allowed in.

The idea was first put forth by our first Prime Minister Tunku Abdul Rahman Putra Al-Haj and the farm was established in 1969 by the Malaysian Totalisator Board. It is the only commercial thoroughbred breeding farm in South-East Asia and its horses are registered in the Malaysian Stud Book, which has been internationally recognised since 1996. Basically, it means these horses can race anywhere in the world.

NSF’s mission is simple: to develop the breeding of thoroughbred racehorses in Malaysia, to reduce the reliance on imports and to develop equestrian sports. Pan Malaysian Pools Sdn Bhd assumed management of the farm in 1991.

Young horses going through their exercises at the National Stud Farm in Perak.

Spanning over 97ha (240 acres) of land, facilities at the farm include two six-horse rotary exercisers, an equine clinic and laboratory, a training track, practice starting gates and a horse treadmill. The stables are well ventilated although not air-conditioned.

Breeding is done year round but the mating season is restricted from Sept 1 to Nov 30 every year. Since the gestation period is 11 months, the foaling season is therefore between August and November, coinciding with the breeding season.

“Mares are more receptive when they’re in heat. We use ultrasounds to monitor when they’re ovulating and when the time is right, we put a stallion in,” said Dr Thang Su Ling, NSF’s senior manager.

“Since we have about 92 mares and three stallions, the stallions are under worked! They can do more!”

Stud services are provided by selected stallions and the farm has its own band of broodmares with imported pedigrees. Dolphin Street is NSF’s top stallion and it “services” 35-40 mares a season.

A horse on a high-intensity treadmill. — SAIFUL BAHRI/The Star & NATIONAL STUD FARM

Periodic examinations are carried out to ensure that the mating has been successful and towards the end of the foaling, these mares are watched round the clock for imminent foaling.

Dr Thang added, “Once it delivers, dams hardly go back to racing. It’s too much hassle because it takes time for the body to readjust, so after pregnancy, we keep them for breeding purposes.”

There is also a high dropout rate. For example, for every 100 mares that deliver, only 60 foals are capable of racing.

Dr Thang Su Ling’s favourite spot is here, where the yearlings come in from the meadow to joyously greet him.

“We’re looking at a span of three years before they’re sold, which includes the 11-month gestation period. The pregnancy rate is usually 85%, 5% miscarry and 2% are born with complications. From foal to yearlings, there’s a 10% drop out and from one to two years, another 5% drop out,” he said.

That’s how the horses are screened. It’s the survival of the fittest. At the end of the day, winners are determined by the genetic compatibility between the sire and the dam, no matter which pedigree they come from. There are currently 268 horses at the farm, including 15 stallions, which were just imported this year.

When he was a varsity student, Dr Thang did his attachment at the farm, loved it and decided to stay on after graduation. The veterinarian’s favourite spot is where the yearlings graze on the undulating terrain, with Mt Korbu in the background.

When the horses see his car driving by, they canter over to greet him at the fence, like children waiting for treats. Apparently, the colts and fillies are already separated when they turn one.

“Yes, they can get randy at one so we have to keep them separated!” chuckled Dr Thang.
Horse sense

Foal: a young horse of either gender, under one year old

Colt: a young male horse, usually below the age of four

Filly: a young female horse, usually below the age of four

Mare: adult female horse

Stallion (or stud): uncastrated adult male horse or a male horse used for breeding

Broodmare: a female horse used for breeding

Gelding: castrated male horse

Dam: the mother of a horse

Sire: the father of a horse

Damsire: maternal grandfather (sire of the dam)

National Stud Farm, Jalan Chemor, Tanjong Rambutan, Perak, Tel: (05) 533 2144, 533 2145 or Fax: (05) 533 4900. The farm is located about 16km from the Ipoh town centre.

How to make dumplings

2009-11-27T15:16:00.003+08:00

Video clips on:

Chinese Dumpling:

Shanghai Dumpling:

Japanese Dumpling:

Wok Over To Penang - NST

2009-11-27T12:38:00.004+08:00

Nov 27, 2009

Gulai tumis fish with ladyfingers

Cincalok pork

Explosive flavours of asam laksa

Char kway teow is worth every bit

Jiu hu char with fresh lettuce leaves

If you crave for Penang nonya cooking, char kway teow, prawn mee and asam laksa, you don't have to go to the island. TAN BEE HONG finds it all at The Wok

IN the midst of all the modernity that's The Strand in Kota Damansara, it's a little thrill to walk through elaborately carved wooden doors gilded with gold paint.

But then The Wok Cafe is an oasis of Penang nonya cuisine in a township with a high concentration of mamak and kopitiam outlets. The corner shop is airy and pleasantly cool without a blasting shock of cold waves from the air-conditioning to turn appetising hot food into congealed servings.

Inside, old wooden tables with marble tops add to the ambience of being inside an old nonya house. On the walls hang old pictures of nonya women with their sanggul, and of Penang in the 50s when policemen wore flared khaki shorts and motorcars were only for the rich and famous. The only thing that seems incongruous with the decor is an LCD television set hanging from the ceiling.

Most of the rich trappings on the walls, the old carved doors and frameworks come from the private collection of restaurateur Mervyn Yeoh's father, Robert. The Wok has a sister restaurant, Hot Wok, in Burmah Road, Penang.

"I first learned to cook by watching his grandmother in the kitchen. I've always liked fiddling around in the kitchen and I enjoy good food. I've been cooking for 15 years," says the much-tattooed Mervyn, 33.

Customers come in for brunch on weekends. The Wok Cafe serves char kway teow, asam laksa, prawn mee, loh mee, Penang Hokkien char and beef hor fun. There's curry mee too but I don't know if it's Penang white curry mee or the thick, creamy Klang valley version.

The char kway teow (RM8) is quite impressive, with lots of wok-hei (frying at high temperatures). There are no cockles but Mervyn makes up for it with lots of prawns, squid, fish cake and Chinese sausages. The prawns are big, fresh and crunchy, Not only that but he's probably one of the few chefs who uses lard to fry the noodles, resulting in a fragrance that only those who've had char kway teow with lard will identify with immediately. There are bits of crunchy fried pork fat hidden in the noodles.

Asam laksa is an explosive serving. Rich with the flavours of fish and the various herbs like mint, daun kesum and bunga kantan, the aroma is totally irresistible. Black prawn paste (heh ko) adds to the flavour and if you like more of it, help yourself from the dispenser. The asam laksa is as fiery as it looks, so unless you have a tongue weaned on chili padi, maybe you should stick to char kway teow and prawn mee. Or have some chee cheong fun, flat rice noodles with lashings of sweet sauce, chili sauce and heh ko -- Penang style. A sprinkle of sesame seeds and fried shallots is the cherry on the icing. Would have preferred the chee cheong fun to be unraveled instead of being chopped in rolls.

But it's not all noodles. Diners come in for home-cooking and usually nibble on otak-otak (RM5) and lorbak (RM10) while waiting for the main courses to come.

Wrapped in banana leaves, the otak-otak is fish fillet steamed with egg, herbs, lemongrass and santan. I find it a tad on the bland side though. The deepfried lorbak is stuffed with pork marinated in five-spice and rolled in beancurd sheets. Eat this with the thick brown sauce and chili sauce provided. "We buy the five-spice powder from Penang. The cheaper local version isn't good enough," says Robert.

We also have jiu hu char (RM10). The yambean is finely shredded and cooked with carrots, cabbage, mushrooms and dried cuttlefish. To eat, just fill a leaf of lettuce with this and sambal belacan.

The Wok is mostly about foods served in Penang nonya households on a daily basis. Mervyn says: "A customer told me his aunt could cook the dishes he had just eaten. That's probably so but where is his aunt? He gave me a sad look and said she had passed away. That's the point. We offer home cuisine that you may not be able to get anymore or have the time to prepare."

Like perut ikan (RM9). Literally translated as fish stomach, it's a nonya favourite where pickled fish stomach and roe are cooked with finely sliced daun kadok, pineapple, longbeans, brinjal and various herbs in a tangy and spicy gravy. Not all nonya restaurants offer this as it's time-consuming to shred the vegetables and pound the spices. The fish roe is lovely but I find the fish stomach tough as leather.

We also have a whole red bream for gulai tumis (available with fish fillet, stingray or prawns too). The piquant, tamarind-based gravy is aromatic with herbs like daun kesum and ginger flower. The fish comes with lady fingers and do watch out for the whole chili padi. One bite could immolate your tastebuds.

Pork cincalok (RM14) gets the thumbs-up from everyone. Thick slices of belly pork are stirfried with cincalok (tiny shrimps pickled in brine), onions and red and green chilli. The salty edge of cincalok brings out the best side of the pork, with onions adding a contrasting crunchy texture.

Then there's asam prawns. Marinated in juice from the tamarind fruit, these fried prawns turn my eyes watery with nostalgia. They are just like how Mama made them -- shelled with the head and tail intact to let the tamarind flavours seep into the flesh -- and served with sambal belacan and cucumber.

For dessert (RM4.50), we have sago nangka and mango cendol.

The Wok Cafe is open daily from 11am to 10pm. It's closed on Mondays.

Ever thought of touching wild boar to improve your luck?

2009-10-31T23:25:00.010+08:00

Oct 31, 2009

Today I have the opportunity to personally touched the wild boar not one but maaaaany. Probably there were 100 over wild boar. The place is behind TESCO in Kamunting, Taiping.

I have read about these wild boar in The Star paper some months ago. I was also told by some friends that these wild boar can bring you luck. According to those who have been to this place, many people who have touched these wild boar have strike numbers.

The three-legged wild boar

The three-legged wild boar seems to be listening to this guy beside when he asked the wild boar to sleep

Location Map of the Wild Boar Temple - at Jalan Ong Saik next to BP Station:

View Larger Map

They believe that if we touch a three-legged wild boar it will bring better fortune. Here is a video and some pictures I took today. I will tell you if I have gained any fortune after a few days.

According to the people around here, the wild boar came from the nearby hill. It started off when the Indian temple started to give away food to these wild boar after prayers. Thus when these wild boar heard the bell ring during the prayers, they will all gather at the temple.

Best time to visit this temple is on Saturday and Sunday. But Monday is rest day for these wild boar as they will be over fed by visitors who come from as far as Singapore and Penang.

Malacca - Jonker Walk Revisit

2009-10-25T21:12:00.009+08:00

25 October 2009

This is my 3rd visit to Jonker Walk in as many months. And I managed to dwell further and took better pictures with my camera instead of using my camera phone.

Jonker Walk has been declared a World Heritage on July 7 2008. This is one of the historical places that we should not miss. Located approximately 1.5 hours drive away from south of KLIA airport, it is frequented by many tourists from all over the world.

At one end of Jonker Walk, you will definitely be interested to drop by at the biggest pineapple tart shop at LW Nyonya Pineapple Tart shop.

This is the biggest pineapple tart in Malaysia certified by Malaysian Book of Records

Seen here is the proprietor of LW Nyonya Pineapple Tart House Lucy Wee and her partner and husband

Some of the tourists at the tart house doing some sampling

Here are pictures of some of the interesting scenery at the Jonker Walk:

Perak to promote temple - Star

2009-10-10T10:05:00.005+08:00

Oct 10, 2009 By SYLVIA LOOI

THE 137-year-old Paloh Koo Miu Temple in Ipoh Old Town will be promoted as a tourist attraction.

Perak Non-Islamic Affairs Committee chairman Datuk Dr Mah Hang Soon said the temple, together with Little India and the Concubine Lane nearby, could give Ipoh’s tourism sector a boost.

Part of the intricate carvings atop the 137-yer-old temple which will be promoted as a tourist attraction.

“With proper packaging, these three places can be included in the state’s tourism map,” he said after visiting the temple recently.

Noting that the temple is older than Ipoh city itself, Dr Mah said it had valuable antiques and interesting statues which could draw in visitors.

Among them are images of fairies and deities on the walls and roofs, brass urns and a large bell.

A caretaker of the Paloh Koo Mui Temple in Jalan Bijih Timah holding a 'weapon' crafted out of wood.

Dr Mah said assistance would be provided by the state to help promote the temple.

He also announced an allocation of RM200,000 for the temple to help its committee preserve and upgrade its amenities.

The temple is known to locals as the Ipoh Chinese Tai Pak Koong Temple because of its worship of the deity.

View Larger Map

In the olden days, it used to offer free medicine and consultation to local folk.

People with disputes even visited the temple to seek justice during its early years.

Among the temple’s milestones was when it established a free school for pupils considered too old to be admitted into government primary schools.

For those interested to visit the temple, it is located at 91, Jalan Bijih Timah.

Unique red durian making heads turn - Star

2009-09-28T11:59:00.002+08:00

Sept 28, 2009 By RUBEN SARIO

KOTA KINABALU: A durian species is turning heads among visitors to Sabah, thanks to its uniquely reddish flesh.

Known among the Kadazandusun community as sukang or tabelak, the fruit is also called “durian hutan”, as it is mainly found growing wild in the jungles of Sabah.

Thorny abundance: A sukang or ‘durian hutan’ tree heavy with fruits during its fruiting season.

Sabah Tourism, Culture and Environment Minister Datuk Masidi Manjum said he did not know anyone cultivating sukang (its scientific name is Durio gravolens) as there was generally not much enthusiasm among locals for wild durian.

Its flesh is said to be thinner and drier compared with the cultivated fruit which is of thicker and creamier texture.

The taste is about similar with other durians, although some have described it as sweetish sour.

Masidi said the sukang’s main attraction is its red-coloured flesh.

Rare colour: Once opened, the red flesh of the sukang is revealed.

“That’s the main thing that makes it stand out,” he said, adding that this type of durian also fetched a lower price than the more common fruit.

The small-sized fruits, some about the size of a sepak takraw ball, are sold for as little as RM2 to RM3 when they are in season.

Masidi, who grew up in interior Ranau where sukang are plentiful, said some people who had tasted the fruit for the first time claimed that it had a more potent “kick”.

“Maybe it’s because this particular type of durian is generally more pungent,” he added. Others who have tasted sukang describe it having a carrot-like flavour.

More pictures on Toong Wah Tong Cave Temple in Ipoh @ Jalan Tambun

2009-09-27T19:12:00.016+08:00

Here are some more pictures taken within the vicinity of the cave temple located 50m away from Lost World of Tambun:

Main entrance of the temple

Some of the committee members of the temple

Watch the video here:

The main altar of the temple

The entrance of the temple at the foot of the hill

Look at the beautiful scenery of the temple

One of the signages at the entrance that reads: "If you arrive at the top of hill at the temple, it is fate. If you descend from the hill it is your destiny".

One of the many structures formed by stalactite and stalagmite that resembles an elephant

A view in the temple looking out from the cave

The painting of a green dragon located on the right side of the temple

Another painting of a white tigeron the left side of the temple

Another hand painting at the side of the temple

Ipoh Famous Dim Sum - Foh San Restaurant

2009-09-26T00:13:00.008+08:00

Sept 25, 2009

Just 2 days ago, my family and I took our chance to go to Foh San new outlet which opened about a month ago. We have tried many times before but ended up eating at Ming Court just located opposite of Foh San as we struggled to get a seat.

My sister Merlin and hubby Seng Kee enjoying their dim sum all the way from Melaka

Ooh .. that's my son Jansen and my mother-in-law

But we were lucky this time though as most of the visitors have left Ipoh after a long Hari Raya weekend. We were lucky this time as we also got a good car park and a good table labeled as C9.

See the auspicious table number with my daughter Sharon. Behind is the fully computerized payment counter

Our first impression is that it looks much better than a fast food outlet and even better than a kopi tiam. Everything was well planned and well positined with good fengshui.

We ordered quite a variety from big pau to lopak ko and of course all the other creative dim sum. Forget about the price if you realy enjoy a good dim sum as you are paying for the good ambience as well.

My sister really loves the dim sum and decided to do a ta pau. Look at the impressive take away counter

As if not enough, we managed to ta pau some of our favorite dim sum. There is a corner for take away food just by the road side strategically located.

A must for travelers to Ipoh. Foh San is located along Jalan Leong Sin Nam just behind Maybank. See map below:

View Larger Map

Toong Wah Tong Cave Temple

2009-09-23T15:40:00.004+08:00

Sept 23, 2009

The 130 over years old cave temple Toong Wah Tong is located about 500m away from Lost World of Tambun on the way to Tanjong Rambutan. Visitors to this temple which is located about 60 steps high or 100 feet above ground will be fascinated with the beautiful cave.

Once you are at the temple, you can get a good view of the surrounding greenery including the lime stone hills. Founded by a famous tin miner Leong Sin Nam, the temple opens daily to the public from 9am to 5.30pm. Many tourists from around the world have come to visit this temple. Some came to offer prayers and some came to take a good view from the temple.

Local people will normally come to pray and at the same time climb the hill to keep themselves healthy. Visitors will be welcome by the writings on the wall that read: "If you can climb up the hill, it is fated and when you descend, its your good fortune".

Location Map:

View Larger Map

Biggest Pineapple Tart in Malaysia

2009-09-23T15:24:00.008+08:00

Sept 23, 2009

When you are in Melaka, you will surely not miss the opportunity to walk along the famous Jonker street. Here you can find not only antiques but also good nyonya food and the biggest pineapple tart in Malaysia as well.

Owner Lucy and her husband started LW Pineapple Tarts House (Kedai Biskut LW) a few years back. Its famous biscuit is the pineapple tarts. The pineapple tarts has also entered into the Malaysian Book of Record for the biggest pineapple tart ever produced.

Today LW Pineapple Tarts House has grown by the leaps and bounds. It has 4 outlets now in Melaka. It has also branched out into nyonya food business setting up the Restoran Anak Nyonya.

Malaysian 8TV has also given coverage of the pineapple tart. So if you are in Melaka it is a must to taste the freshly baked pineapple tart.

Great place for animal lovers - Star

2009-09-21T00:38:00.002+08:00

Sept 20, 2009 By GRACE CHEN
sundaymetro@thestar.com.my
Photos by SAIFUL BAHRI

Be prepared for some scandalous animal stories when you visit the petting zoo at the Lost World of Tambun in Perak.

AT the last count, the animal population at the petting zoo of the Lost World of Tambun numbered 4,000, and all are descendants of those at its sister park at Sunway in Petaling Jaya. The only “newbies” are 40 tortoises whose pond is just next to a 10m-high waterfall fed by fresh river water running from the limestone hills of Kinta Valley.

View Larger Map

According to Calvin Ho, the general manager, these tortoises were rescued from a temple in Penang after it was found that they were living in terrible conditions. To compound the problem, the temple authorities found out that poachers were stealing the land reptiles and selling them to restaurants.

Handle with care: Petting Zoo keeper Nur Azlan Mohd Hussin, 23, ensures that these colourful birds are carefully handled by visitors.

Concerned that these revered crepusculars were coming to such a bad end, the temple authorities called Ho for help.

There are plenty of such anecdotes at the 7,432 sq metre “wildlife resort”.

The visitor will get to meet a cobra which had to be spoon-fed after it hurt its throat, no thanks to rough handling from villagers who had found it lurking in a chicken coop.

There is also a marmoset named Ron who has since become Ho’s best friend and confidante.

“There are no dark secrets but he knows quite a lot about what’s going on in my head,” quips the 44-year-old father of two who often starts his day by sitting among these cute furry mammals.

Then there are the raccoons who reside near the zoo’s entrance. If the animals had a gossip tabloid, the best fodder for it would come from a certain male raccoon here that has acquired quite a reputation for being a highly amorous “playboy”.

“The fellow mates no less than a couple of times within an hour,” affirms Ho.

What makes for the contentment and wellbeing of the animals in the Lost World of Tambun is the care they are being given.

Close interaction: Visitors can have direct contact with the animals.

According to Ho, the two crucial aspects lie in the conditioning and enrichment programmes devised by the curator and the keepers.

“The animals in our care are not just fed and expected to eat and sleep. To keep them active and stimulated, the keepers place their food between rocks or on branches. The animals will have to locate the grub with their senses,” says Ho.

The petting zoo, insists this Penang native, is about simulating the natural habitats of the animals to encourage them to hunt and forage for food. This keeps them alert and ensures their good psychological and emotional well being.

“The idea is to allow them to live in a habitat that resembles conditions in the wild,” says Ho.

In simulating the natural habitats of the animals, Ho reveals that first of all, no trees were chopped down during the building of the petting zoo which took four months to complete.

No effort was spared to preserve the original flora and fauna of the area that’s set within the majestic limestone hills of Ipoh. Even the water for the streams and waterfall is channelled from a river, which means chlorine-free drinking water for the animals. Extra vegetation such as creepers and trees were planted to treat soil erosion.

Ho attributes the tame disposition of the animals to the constant positive conditioning from the keepers. He eschews the word “train” as he feels that it carries negative connotations like the use of cruel methods.

“When it comes to animals, the interaction has to be like a relationship, like making friends. Just like people, animals, even among the same species, have different personalities. Some are feisty, others adapt more easily.

“When it comes to conditioning a bird to feed from a visitor’s hand, for example, this is the result of the interaction that has taken place between the animal and the keeper. It shows the deep relationship and understanding that has developed between the two,” says Ho.

Exposing the animals to people, even those which have been previously mistreated by humans, will have drawbacks, but Ho feels such situations can be controlled.

“There are some people who derive pleasure from seeing animals suffer. It is disgusting to watch and I feel that awareness should be raised through education. However, when we took on the running of the petting zoo, we also made sure that the animals’ keepers are there to supervise the interaction between visitor and the animal,” Ho says.

So, besides caring for the animals, the keepers also need to have a basic understanding of human behaviour.

“Sometimes, visitors are goaded by their friends or are pressured to drape a snake around their neck when they are just not ready for that sort of action. In this case, the keepers will size up the visitor to see how they can best experience the human-animal interaction minus the impositions,” says Ho.

So, what can the visitor expect to experience at this petting zoo, aside from getting to stroke the animals? Well, there is the serpentarium, a glass tunnel which allows the visitor a 360° view of the snakes and reptiles in the zoo’s collection. This will be as close as one can get to the pythons and monitor lizards clinging to the glass on top, below, by the sides and at one’s feet.

Then there is the boardwalk which winds across the Rock Canopy like a rainforest trail. This set-up brings a visitor to a natural paradise where hornbills, macaques, porcupines, prairie dogs and African goats are left to roam free. At the end of this trail is a platform which offers a breathtaking scenery of the wetlands area where Rajah Brooke butterflies can be seen fluttering among wild boars, squirrels, kingfishers and pangolins.

High on the adorable meter is the warrens where cute bunnies with their floppy ears can be seen hopping around.

Children can also do “longkang fishing”, a term coined by Ho, here.

“There are baby carp swimming in a small stream and children can scoop the little fish into their nets,” says Ho.

However, Ho reiterates that there is a clear line drawn on using animals for entertainment.

“The petting zoo is geared towards education, where children can learn about animals and the role they play in the ecosystem. This is crucial because if one link is broken, there will be an imbalance and this will have a negative effect on us in the end,” he says.

While one may argue that books, audio and visual means are able to perform the task adequately, Ho firmly believes that there is no greater teacher than real-life experience. As to whether the animals are happy, Ho gamely points out that their ability to mate and breed is a sure sign that all is well.

This can be seen in the aviary where eggs and new hatchlings can be found in the nests.

■ The Lost World of Tambun is open from 11am to 6pm on weekdays and 10am to 6pm on weekends. It is closed on Tuesdays. For enquiries call 05- 5428888 or visit its website at www.sunway.com.my.

Savoury Raya favourite RELISHING RAMADAN - Star

2009-09-17T15:07:00.001+08:00

Sept 17, 2009 By CHARLES FERNANDEZ

Black pepper beef can be served as an appetiser as well as a main dish.

Popular dish: Black Pepper Beef is a favourite during Ramadan.

USUALLY served with hot steamed rice, Black Pepper Beef (Daging Lada Hitam) is a favourite during Ramadan and Hari Raya.

Some will attest that it is best eaten with nasi impit or plain white bread.

I am told that the dish is not difficult to prepare and some families would serve it with a choice of vegetables, like carrots, potatoes, cauliflower and broccoli, on the side for a complete balanced dish.

I had my first taste of this delightful treat courtesy of a colleague.

The dish can also be served on its own as an appetiser ahead of the main course – it will whet the appetite but is light enough not to spoil the rest of one’s meal.

BLACK PEPPER BEEF

Ingredients

2 tablespoons vegetable oil
2 shallots, ground
2 pips garlic, ground
1cm piece of ginger, ground
1 bowl thinly sliced beef (1cm x 2cm)
1 tablespoon flour, mixed with ½ cup water
1 tablespoon oyster sauce
2 tablespoons black soy sauce
1 tablespoon crushed black peppercorns
½ bowl scallions, cut into 2cm lengths
1 tomato, cut into 5-6 wedges
1 onion, sliced into rings
1 red chilli, sliced lengthwise

Method

Heat oil in a pan and saute the ground shallots, garlic and ginger until fragrant.

Add the beef and stir-fry until the meat is slightly dry.

Add the flour-and-water mixture and stir. Add the oyster sauce, soy sauce and black pepper and simmer until meat is cooked through.

Just before dishing up, add the scallions, tomato, onion and chilli and stir quickly.

Dish up and serve while the scallion is still crunchy.

Duo growing grapes in Sendayan - Star

2009-09-17T15:02:00.003+08:00

Sept 17, 2009 By C.S.NATHAN

GRAPES here? That can’t be possible. That’s the response I got after telling friends of my visit to the Sendayan Fruit Valley — a vineyard and orchard located on a 20ha site, practically in my own backyard.

But for software engineer turned grape grower Azrul Nazim Abd Aziz, it was the question of “Why not?,” that encouraged him to try his hand at cultivating grapes here.

“In Thailand, they have been growing grapes for decades so why not here? After all, we share the same climate.

Good crop: Azrul (right) and Baumann showing off the fruits of their labour.

“No doubt we may not be able to cultivate a large variety but we can still churn out good-quality grapes for local consumption,” he said.

Azrul, the managing director of A-WINN Global Market Services said he approached grape growers in Thailand for their expertise in the field before setting up his first vineyard.

“We started off a few years back on a plot of land in Selangor. With Thai know-how, we experimented with different varieties of grape until we had a winning formula for sweet table grapes.

“Once we were confident of a good product, we started scouting for land and that is when we decided to set up in Sendayan,” he said.

The vineyard is just a 20-minute drive from Seremban’s town centre (about 80km south of Kuala Lumpur), located on land leased from the state government.

Set up in 2007 and aiming to produce grapes on a commercial scale, Sendayan Fruit Valley is neither the first nor the only vineyard in the country but Azrul believes the high investment cost may be a deterrent for many other hopeful grape-growers.

“There are a couple of small-scale vineyards here but not many people are willing to take a chance on cultivating grapes commercially. Costs are high and we ourselves have put in about RM6mil into the business.

“The bulk of the costs were chanelled into research and development and we spend about RM10,000 monthly on labour, maintenance and equipment,” he said.

However, the 35-year-old is pleased with his venture and has no regrets despite the many challenges he faced in the beginning.

“It took some time to get it right but that first harvest makes it all worth it. It’s a very satisfying labour of love.

Currently, the vineyard is home to 6,000 grapevines with four varieties namely the black opal, shiraz and black pearl — all dark grapes and the white malaga, a green variety.

For a start, the grapes are harvested twice a year and 1,000 vines yield about three tonnes (3,000kg) of grapes which works out to an average of 30 tonnes (30,000kg) per year.

Yield is also dependent on the variety of grape as the size of the fruit differs.

At present, less than half of the land is used for grapes and Azrul is sure production will leapfrog once more vines are put in.

“By the middle of next year, we hope to have a continuous supply of grapes all year-round. Grapes are grown in a cycle and it takes about a year from seedling to fruit.

“We are also growing mangoes, lychee, dragonfruit, guava, bidara (Chinese apple) and longan here among others so there’ll be quite a harvest of fruit,” he said.

Azrul is assisted by his Swiss-Thai project director Arthur Baumann @ Adil Mustafa Abdullah, 49, who is just as passionate about growing grapes as he is.

In fact, Baumann had been growing grapes in Thailand for over a decade before he was roped in to help.

“I jumped at the chance as my wife is Malaysian and had wanted to come back for a long time,” he said.

Grapes need tender loving care to grow well and for that Azrul has employed four local women, whose job it is to check on the vines daily.

There are no machines involved as the grapes have to be picked entirely by hand.

Another five people including two Thais work on the vineyard full-time while Azrul and Baumann make weekly trips to check on its progress.

For a taste of these locally-produced grapes, consumers have to visit the vineyard as they are not in the market just yet.

“Our grapes are much cheaper than the imported varieties plus it is good for you. Pesticides are kept to the minimum and we use our own organic fertiliser,” said Baumann.

Bonsai grapes and grape seedlings — starter kits for aspiring home grape-growers are also for sale at the vineyard.

Although the vineyard does not resemble its Napa or Loire valley counterparts in the Napa or Loire just yet, it is still a nice place to visit for a change of scenery and a taste of made-in-Malaysia grapes.

Both Azrul and Baumann hope that the Sendayan Fruit Valley will become an agro-tourism site where visitors can come and pick their own fruit and have picnics among the vines.

“Now, all we have to do is wait for the trees to mature and to provide a cosy spot for picnickers and the like. That’s what this is really - a sort of orchard, only with grapes instead of durian.

“You’ll not find a combination like this anywhere else,” said Azrul.

As for me, a visit to the vineyard with my friends are on the cards — nothing else will wipe the disbelief off their faces than a taste of one of those sweet crunchy Sendayan Fruit Valley grapes.

To buy grapes from the vineyard, contact 016-228 8819 (Arthur Baumann) or 012-376 4751 (Farah).

Original flavour beats the rest - Star

2009-08-17T09:48:00.003+08:00

Aug 17, 2009

Story By HELEN ONG
Photos By K.E. OOI

A recent food tasting session saw the old-fashioned Tau Sar Pneah winning hands down over the newer flavours.

IT’S another food item that is synonymous with Penang, and something that no visitor to the island will leave without buying either to enjoy as a light snack or to take back as a gift for relatives.

After all, Tau Sar Pneah, otherwise known as Dragon Balls or Tambun Biscuits, is one of the few things you can transport far without compromising on taste or quality.

Stocking up: Shopowner Mrs Ng putting the biscuits into plastic packaging at Tong Hoe Seng in Chowrasta market at Jalan Penang.

The little rounds of light flaky pastry filled with a sweet or savoury paste made of mashed green beans (tau sar) and a rich, underlying aroma of fried shallots are delicious straight out of the oven, though few would be so fortunate as to enjoy them this way.

However, if you freeze them as soon as you get them (I’ve frozen mine before), then defrost and put them in the oven for a brief spell, they will come out almost as crispy and tasty.

When you want a whiff of Penang, what better way than to tuck into one with a nice hot cup of our white coffee?

Hard at work: Sheng Hiang staff putting together the biscuits.

There are several well-known brands available but what was surprising even to me was the number of less well-known ones. Most also manufacture or retail other well-known Penang products like Beh Teh Saw, Hiao Peah, Dodol, nutmeg and the like.

And the flavours! Who would have thought the humble dragon ball would have evolved to include so many different tastes: there were pandan, coffee, orange, dried shrimp and even durian! And this was just the tip of the iceberg. So during one of my sojourns to Kuala Lumpur, I brought seven makes of the biscuits and got a panel together to try them out.

The panel consisted of Sunday Metro senior writer Faridah Begum, contributor Grace Chen, Star Two chief reporter Majorie Chiew and yours truly.

Popular snack: Ghee Hiang staff packing Tau Sar Pneah into boxes.

Tean Ean: Located in a huge mansion at the corner of Gurney Drive, this company was started about 14 years ago. 90, Jalan Sultan Ahmad Shah, 10050 Penang. Tel: 04-229 8130

Soon Seng: Available from Chowrasta Market.

Sheng Hiang: Also established over a decade ago, now with several branches in Penang. They are famous for their “fruit” flavours although apparently their “sambal udang” is the most popular. 19, Kimberley Street, 10100 George Town, Penang. Tel: 04-261 9928

Loong Nam: Another established company which used to be in Penang Road and has now relocated to Hutton Lane. 213, Hutton Lane. 10050 Penang. Tel: 04-226 9663

TB Tambun: Available from Chowrasta Market.

Him Heang: Established in 1948, very popular with locals and visitors alike, as reflected by the number of cars which jam up Burmah Road. 162A, Jln Burma, 10050 Pulau Pinang, Tel: 04-228 6130

Ghee Hiang: One of the best known, it was established in 1856; probably the patriarch and oldest biscuit company in Penang. The old shop in Beach Street is still there, but they have introduced several outlets in town for easy access.
The fruit-flavoured Tau Sar Pneah that comes in corn, pineapple, orange and apple.
How the various Tau Sar Pneah stack up

TEAN EAN

Faridah: Moist and quite authentic, although a bit sweet for me.
Grace: Nice combination of sweet and savoury flavours. Lovely melt-in-your-mouth feeling.
Majorie: No crispy shallots but otherwise above average.
Helen: Sweet but tasty.

SOON SENG

Faridah: Good onion flavour, great taste.
Grace: Strong hint of onions and margarine which make the pastry a winner!
Majorie: Not too dry, just nice.
Helen: Liked the thin layer of pastry but a tad too much margarine.

SHENG HIANG (different flavours)

Faridah:
Pineapple: It’s got bits of pineapple in it. Orange: Nice fragrance but not my cup of tea.
Apple: Hmmm.
Sweetcorn: Bland.

Grace:
Pineapple: Would have preferred a pineapple tart.
Orange: Love the smell and taste. Goes well with the tau sar.
Apple: Crunchy apple bits make it interesting but taste is hard to trace.
Sweetcorn: Hard to suss out the corn taste.

Majorie:
Pineapple: Reminds me of pineapple tart filling. Not bad.
Orange: OK.
Apple: Apple bits a wee bit too hard. Reminds me of nutmeg bits.
Sweetcorn: Not too keen on this.

Helen: As a traditionalist, I found I preferred the good, oldfashioned flavour with no enhancements!

LOONG NAM

Faridah: Dry and no fragrance.
Grace : Like the onion smell.
Majorie: A bit dry, and not so sweet so less than satisfactory.
Helen: A bit bland.

TB TAMBUN BISCUITS

Faridah: Great taste, although margarine flavour a bit overpowering.
Grace: Liked the sweet/savoury sensation and onion bits.
Majorie: Nice aroma of crispy shallots and not too dry.
Helen: A strong taste of margarine.

HIM HEANG

Faridah: Lots of onions and very fragrant.
Grace: Beautiful nutty taste of beans. Colour of deep-fried onions renders the filling a golden brown colour which makes it very appetising.
Majorie: Nice flaky skin.
Helen: A good traditional flavour with equal measures of sweet and savoury.

GHEE HIANG

Faridah: Abstained as it is not pork-free.
Grace: Very delicately flavoured with fragrant hints of lard.
Majorie: Unmistakeably “tambun”!
Helen: Again, tasty and traditional.

TEAN EAN

Coffee
Faridah: A bit bland.
Grace: Will go very well with a cup of coffee!
Majorie: Hint of coffee.
Helen: Strong coffee taste.

Pandan
Faridah: Surprisingly good, moist and fresh tasting.
Grace: Lovely combination of flavours.
Majorie: The pandan in the skin brings out the flavour.
Helen: Quite “pandany” but pastry is a bit thick.

Conclusion:
Generally, the “other” flavours proved less popular. It came as no surprise why the traditional ones have remained firm favourites for all these years.

Simple dim sum-styled lunch for those on the go - Star

2009-08-07T13:49:00.003+08:00

Aug 7, 2009 By CHRISTINA LOW

Lunch hour can be extremely precious for some, especially when you have to run between meetings while trying to get a decent meal.

At Traders Hotel, the situation was not getting better, with staff members finding it difficult to cope with the long list of orders from patrons, according to sous chef Irwin Chan Kwan Wing.

Wholesome meal: Grilled Lamb served with Roasted Potatoes.

“It is difficult when everyone comes in at the same time and order different food but want it served quickly,” said Chan.

The 29-year-old, who had been working at the hotel since it opened three years ago, said he came up with a “dim sum styled” lunch for his patrons minus the hot steaming trays.

The concept is simple, Chan cooks according to a list of dishes on the menu from appetizers to mains while the waiters take turns to bring it to guests at their table.

“It is simple, they just pick and the waiters will bring it to their table, something like dim sum where you get to choose what you like when the carts are brought around,” said Chan who came up with the idea for the Unlimited Upstairs Lunch Menu.

Enticing: Spinosini Pasta with Beef Meat Balls.

Patrons can start with appetizers like the Deep Fried Wild Mushroom Risotto Ball, Mini Caesar Salad with Roasted Chicken or the Pan Sear Scallop with Orange Reduction before moving on to a warm soup of Pumpkin with Smoke Salmon.

Once you have had enough and think you are ready for the mains, just call on the waiters and they will bring you their popular grilled specialities such as the Grilled Baby Chicken with Chimichuri Rub, Grilled Australian Black Angus Beef Sirloin with Roasted Zucchini and Eggplant and the Rock Salt Baked Live Sea Bass with Braised Vegetable, which are fixed items on the menu.

To make things interesting, Chan also throws in some surprises through the main courses every day based on what his mind and creativity dictate for the day.

During the review, we had the chance to taste three extras for the day, which was the Grilled Lamb with Roasted Vegetables, Braised Live Mussels and the Spinosini Pasta with Beef Meat Balls.

Mini delights: (from left) Chocolate Sacher Fudge Cake, Peach Saffron Tart, Pear Jalousie and Caramelized Banana Coconut Tart.

However, if you have a sudden urge for another round of Risotto Ball in the starters list, feel free to do so and do not worry about your friends, who are probably on their way to desserts.

Chan said with the new style, patrons can also try their new dishes instead of just ordering one for lunch.

“You don’t have to think too much about what to have for lunch with our quick and easy concept,” said Chan.

Italian flavour: Deep Fried Wild Mushroom Risotto Ball.

He added that the menu had been well received by the regulars at the hotel as it was fast and the fact that not much waiting was required.

To end the lunch on a sweet note, guests can take a pick from Chocolate Sacher Fudge Cake, Caramelised Banana Coconut Tart, Peach Saffron Tart or Pear Jalousie to go with Tea or Coffee.

The Unlimited Upstairs Lunch Menu is available from noon to 2.30pm daily. It is priced at RM50++ (with free flow of soft drinks) or RM60++(with a glass of wine).

GOBO UPSTAIRS LOUNGE and GRILL Traders Hotel KL, Kuala Lumpur City Centre, 50088, Kuala Lumpur. (Tel: 03- 2332 9910).

Quick lunch for RM7 - Star

2009-08-07T13:34:00.004+08:00

Aug 7, 2009 By CHRISTINA LOW

EVERYONE is looking for cheaper meals these days. Sets that offer complete meals with drinks and desserts are often the top choice.

Apart from it being quick and affordable, it also saves you the trouble of pondering over a long lunch list that could take up most of your lunch time.

Neighbourhood restaurant: The Magic Wok had been around for the past nine years.

Joining the bandwagon of restaurants that offer quick lunch sets, Magic Wok Restaurant in Damansara Jaya had introduced some interesting lunch sets that are faster and cheaper.

“People want their food fast but not many are fond of crowded coffee shops where finding a proper parking spot during lunch time can be a trying affair,” said Magic Wok director Alicia Foong.

However, visiting an air-conditioned restaurant may be too expensive and many may not be able to afford it daily.

That was when Foong decided to offer “Value Quick Lunch” deals at just RM7.

Filling meal: Every 14th of the month, the restaurant offers its takeaway promotion of Golden Roast Stuffed Chicken.

The sets are simple, customers can choose from Roast Chicken, Ginger Duck, HK Roast Pork, Braised Beef, Mushromm Chicken, Roast Duck, Old Style Char Siew, Shredded Chicken, Curry Chicken, Braised Lamb or Pork Ribs to go with either Rice or Fresh Egg Noodle.

Each set also comes with a drink of the day (Barley or Soyabean), fresh fruits and free flow of Chinese tea.

If you still have the time or space after a hearty lunch, then you can try their host of side dishes like Fish cake Tofu, Wantan Soup, Fried Wantan, Mushroom Chicken Claws, Lou Sui Pork Mix , Fried Shui Gao and Shui Gao Soup priced at just RM6 per serving.

Foong said she was surprised that the lunch deal, which was introduced in March had been a hit with their customers considering it was the first time the restaurant offered noodles.

“Before this, we never thought of selling noodles as we were comfortable selling typical Chinese dishes to go with the plain white rice.

“By serving noodles, our customers get the meal faster and they can take time trying our other side dishes, too,” said Foong who started the restaurant nine years ago.

Tasty creation: The Claypot Tilapia with White Pepper and Mixed Vegetables.

The lunch deal was not only aimed at customers working nearby but also families on weekends.

It is available from Mondays to Saturdays from 11.30am to 2.30pm while on Sundays and public holidays it is from 10am to 3pm.

Foong also highlighting their ongoing take-away promotion.

Every 14th of the month, customers can take home a Golden Roast Stuffed Chicken for only RM30 while on the 28th of every month they can buy the Herbal Roast Duck for RM33 by placing the order a day in advance.

“We started selling stuffed chicken for Christmas two years ago as a substitute to turkey and the promotion was well received.

“However, we did not want to make it a permanent item on the menu, hence we came up with this monthly promotion,” said Foong.

During the review, we also tried the restaurant’s popular favourites like the Claypot Tilapia with White Pepper, Yuen Tai (Braised Pork Trotter), BBQ Tri Combination which consists of Roast Pork (Siew Yuk), Barbecue Pork (Char Siew) and Roast Duck and the Twin Pork Ribs.

·THE MAGIC WOK RESTAURANT 32, Jalan SS22/25 Damansara Jaya, 47400, Petaling Jaya, Selangor. (Tel:03-7729 2288 / 012 393 6928) Business Hours: (Lunch) 12noon - 3pm (Dinner) 6pm -10.30pm.

Tasty Malaccan Portuguese cuisine just like mum’s cooking - Star

2009-07-25T15:20:00.003+08:00

Jul 25, 2009

WITH a shortage of places to enjoy Country & Western music in the early 90’s, Hedley Westerhout took matters into his own hands and opened his own place.

Thirteen years later, Country Barn has evolved from a Country & Western Pub to a restaurant that is a staple part of the community.

Off the main road in USJ 11 and minutes away from the bustling Taipan area, Country Barn is a retreat by day and a showcase of talented bands after dark. A different band plays every night, and at one point for a Charity Music Fest, they all played one after another for 24 hours straight.

Mouth-watering: Some of the dishes at the restaurant.

“People have suggested that we change our name to Charity Barn,” Westerhout said.

“There is a shortage of decent family pubs, and that’s what we are. We used to be called the Subang Jaya old Folk Home.”

Patrons have access to Wi-fi in a cozy atmosphere with unconventional deco, and most importantly, the authentic Malaccan Portuguese menu at their fingertips.

Terry (Red FM Drive) and I sit down at the most sought after table.

“It’s at an equal distance from the dancefloor, the bar, the pool table, and the restrooms,” Westerhout said.

Margeret De Silva (or Aunty Margaret as she is fondly known), assumed the role of chef here just over a year ago.

“Is it hard to cook for so many people? I asked her.

“It’s what I would do every day at home!” she answers candidly. “For many more family members!” chirped in Terry helpfully.

Being both half Eurasian, Terry and I were no strangers to the cuisine and family atmosphere that exudes from Country Barn’s four walls.

“This is just like my mum used to make, God rest her soul,” Terry said as he tucked into the Cencaru Sumbat, crispy, deep-fried Cencaru fish stuffed with sambal.

I found myself mimicking his satisfied noises as I savoured the Chicken Pong-teh, a Malaccan Portuguese stew. Slightly sweet and salty and utterly scrumptious.

One of my favourites, the Brinjal Soy Limang, did not disappoint — Pan Fried Aubergines saturated in dark soya sauce, chili, onions and shrimp paste. This was followed closely by the addictive Bendi Pas’agu, which are stir fried ladies fingers smothered in a belachan chili sauce.

The most popular dish on the menu is the Debal Curry.

There are many versions of this curry. You can call it Devil, Devel, Debil or Debal. The basic “rempah” is the same, it’s the hands that cook it that gives it variety.

The Debal Curry at Country Barn is a blend of chilli, onion, lemongrass, galangal and mustard seeds, cooked till fragrant and is as authentic as it gets.

Terry and I yelped with excitement as we were presented with a plate of Pang Susi.

I haven’t had these in years!

Biting into the soft, fluffy sweet bun to reveal a savoury mince filling, I was transported to my childhood days at my grandmother’s place in Malacca.

Because making of these delicious buns are labour intensive, they are available by special order only. Don’t miss out on the delightful pineapple tarts and make sure you have a cup of sweet tea to wash it down.

From Charity Drives to home cooked Malacca Portuguese cuisine, this is a place with a story to tell, and a place where everyone really knows your name. If they don’t, it’s only because you haven’t been there. Yet….

Tune in to the Big Red Food Review with Aly for your chance to win RM50 vouchers to Country Barn. 20 x vouchers up for grabs!

Country Barn Pub & Restaurant (NON-HALAL). 3, USJ 11/3,Subang Jaya Tel: 03-5637-6818 Food served from 11.30am till 10pm

Red FM’’s Fourplay with Acer – Win your share of RM100,000! Log on to www.red.fm for more details.

Klang Valley 104.9, Georgetown & Seberang Prai 107.6, Taiping 98.2, Tapah 104.9,Ipoh 106.4, Johor Bahru 92.8, Batu Pahat & Malacca 98.9,Negeri Sembilan 106, Kuantan & Pahang 91.6, Kedah & Perlis 98.1

Some of the best chinese food in Ipoh

2009-06-24T15:32:00.003+08:00

June 24, 2009

Discovering some of Ipoh's great food is part of my hobby. Of course Ipoh is well known for its delicious cuisine. People from as far as Hong Kong, Singapore, KL and Penang will make a trip to Ipoh over the weekend just to enjoy to good and cheap food in Ipoh. And here in the Star Paper,I have found some of the better ones:

Yum Yum Restaurant:
Add: 5, Persiaran Greenhill, 30300 Ipoh, Perak
Tel: 05-2537686

Yum Yum Restaurant started operations in 1991. The restaurant is best known for its Nyonya Cuisine although it also serves Chinese, Thai and Vietnamese cuisines. The most popular dish which one must try is the Mango Kerabu. The Siamese Laksa is a favourite amon patrons.

Sun Lee How Fook:
Add: 96, Jalan Raja Permaisuri Bainun (Jalan Kampar), 30250 Ipoh, Perak
Tel: 05-2533268

Sun Lee How Fook is a popular venue for those who want to hold wedding or multi-course dinners. This restaurant actually started in Kuala Lumpur before the owner decides to open other branches in other cities, which includes Ipoh as well. Prices are reasonable and they serve typical Cantonese dishes.

Restoran Foh San:
Add: 2, Jalan Dato Tahwil Azhar (Jalan Osbourne), 30300 Ipoh, Perak
Tel: 05-2540308 (Moving soon to Jln Leong Sin Nam - Grand Opening on July 2)

Restoran Foh San is famous for its dim sum delicacies. For those visiting Ipoh, having a hearty dim sum breakfast at this restaurant is a must. You'll be spoilt for choice as there are over 20 types of pau, fritters, and yong tau foo for you to choose from at this place.

Ming Court Hong Kong Tim Sum:
Add: 32, 34 & 36, Jalan Leong Sin Nam, 30300 Ipoh, Perak
Tel: 05-2557134

This is another dim sum spot that is popular among the locals - especially with the senior citizens. The restaurant is usually full in the morning as even office workers will stop by to have their meal before going off to work. Ming Court is said to be the direct competitor to Restoran Foh San.

Aun Kheng Lim:
Add: 24, Jalan Theatre, 30300 Ipoh, Perak
Tel: 05-2542998

If you like Chinese salt-baked chicken, then you need to give this place a try. The owner Lim Ming Teck came upon the idea of selling salted chicken after having one for his meal during his honeymoon trip to Hong Kong. The chicken that is prepared is tender and separates easily from the bones. However, this is only a take-away shop and there is no dine-in.

Kim Bali Restaurant:
Add: A11, Jalan Dato Tahwil Azhar, 30300 Ipoh, Perak
Tel: 05-2556861

Kim Bali Restaurant was formerly known as A-ssam House. This restaurant typically serves spicy Asian food which includes Malaysian cuisine, Nyonya cuisine, Indonesian dishes and Chinese non-spicy fusion food, among others. Even international film star Chow Yun Fatt has dropped by to savour their dishes when he was in town previously.

Yummy RM1 treats to savour - Star

2009-06-11T14:56:00.004+08:00

June 11, 2009 By TAN KARR WEI

SHOPPERS at the Sunway Pyramid in Petaling Jaya can now try selected items from nine outlets at its Asian Avenue Food Street for just RM1.

Sunway Pyramid marketing communications executive Chua Tek Yan said customers just needed to get hold of the Asian Avenue RM1 Deal flyer, which had nine coupons on it.

Western meal: The RM Cafe is offering Spaghetti with Chicken Sausage for the RM1 Deal.

“The coupons are available at the concierge on Saturdays and Sundays, while stock lasts. There will also be Harajuku Girls walking around the mall during the weekends to give out the flyers,” Chua said.

The deals are available only on Wednesdays throughout June, and each outlet is featuring one dish at RM1. The items range from starters to main courses.

The options for light starters include the Roti Bakar set from Station Kopitiam, the Seafood Taufu skewer from Yokomon, the Belgian Fries from Pommes Frites and the Braised Toufu/ Braised Egg / Bubble Black Tea from Formosa.

Other dishes offered are the Seafood Tom Yam Soup from Gasoline, Spaghetti with Chicken Sausage from RM Cafe, Peanut or Shredded Chicken Porridge from Porridge Time and Handmade Oyster Mee Sua from Shihlin.

The Snowy Dessert outlet is offering its Love In The Sky, a colourful strawberry and mango creation, to wrap up the RM1 food adventure.

Some of the outlets are non-halal.

Savoury snack: At the Yokomon outlet, customers with the coupon will be able to try a skewer of Seafood Taufu for RM1. The outlet specialises in ice cream.
ASIAN AVENUE, First Floor Sunway Pyramid Shopping Mall, 3 Jalan PJS 11/15, Bandar Sunway, Petaling Jaya. Tel: 03-7494 3000.

Treasures from China’s past - Star

2009-05-19T22:12:00.004+08:00

May 19, 2009 By IVAN LOH

AN antique enthusiast in Ipoh has in his possession rare artefacts which he believes dates back to the Song and Tang Dynasties.

Chua Siow Heong, 61, said he acquired them 20 years ago from friends and they were now his most prized in his collection of 800 items from around the world.

Chua said the two artefacts, a porcelain vase from the Song Dynasty and a coin box from the Tang Dynasty, were over 1,000 years old.

“I did some research on the items about their origin,” said the traditional medicine practitioner when met recently.

He noted that the earth-coloured coin box showed that people in ancient China already had a way to store their money.

He said the dark brown vase had two different patterns on different sides, which he believed was a mistake made by potters in ancient China.

“I have also asked a professor from Sichuan University in China in 2003 about the artefacts.

“The professor advised me to keep the items carefully as they were rare and could not even be found in China,” he said.

He also said that there were not many experts on the artefacts that he could talk to and exchange opinions with in Malaysia.

“If I can meet with other enthusiasts in Malaysia, maybe I can learn something new about these artefacts,” he said.

Chua can be contacted at 016-5633552.

‘Lucky’ wild boars a tourism sensation - Star

2008-12-27T20:45:00.006+08:00

Dec 27, 2008 By RASLAN BAHAROM

AN Indian temple near Zenith Park in Taiping has turned into a night safari of sorts, attracting hundreds of visitors nightly.

The star attraction is not some prized animals but wild boars which temple visitors claim are bringing them good luck.

Although aggressive by nature, the animals seem to have become quite domesticated and are allowing visitors to caress them.

Some visitors claim to have struck a small fortune at four-digit outlets while others claim that sufferers of incurable illnesses have been cured after stroking the animals.

Visitors stroking the wild boars for good luck.

Temple volunteer N. Mogan, 45, said ever since the wild boars began frequenting the fringes of the temple in April, the number of nightly visitors had swelled especially on weekends and public holidays.

The boars usually turn up at the temple grounds when the bells toll to mark the time for evening prayers at about 7.30pm.

“Previously only a few wild boars turned up but lately, it is common to see about 30 of them,” says Mogan, a tow truck driver.

Star attraction: These wild boars are a major draw for visitors from as far as Singapore and Taiwan.

He often goes to the temple in the daytime to cook the boars’ favourite meal — rice with canned sardines.

“We don’t charge the visitors any fee but those who want to donate can buy the cooked rice at RM1 per packet to feed the animals,” he said.

The collection was for the temple’s coffers, he said.

He said some visitors came back to offer donations to the temple after their wishes were fulfilled.

Some even came in chartered buses from as far away as Singapore and Thailand.

Mogan making broth with sardines for visitors to feed the boars at a fee.

“We have also received visits by priests from Thailand,” he added.

Mogan said so far, no one had been gored by the animals as most of the boars appeared to have adapted to human presence

After a hearty meal, some of the young animals do take a nap before heading back to their jungle hideout before dawn.

Mogan said the temple had not received any complaints about the presence of the wild boars.

A nearby temple is also cashing in on the sensation by charging RM2 for each vehicle parked within its compound.

Perak Department of Wildlife and National Parks director Shabrina Mohd Shariff said the department would look into the issue once a public complaint was lodged.

“If there is a complaint, I will send my officers there to investigate,” she said. Although wild boars were protected species, she said the department did issue hunting licences 14A (for hunting of game animals) and 19A (for consumption, medicinal purposes or selling of game animals) as there was an “over-population” of wild boars in Perak.

Mum’s recipes draw the crowd - Star

2008-12-25T08:04:00.004+08:00

Dec 25, 2008 EATING OUT By THO XIN YI

THE first thing that diners notice about the Special Butterworth Curry Mee at Lemon Grass Cafe & Restaurant is its pale, milky soup.

One cannot help but wonder if the curry mee is hot enough as the dish offered at other outlets is usually a striking red colour.

As if reading our minds, restaurant owner Desmond Teoh passed us a small jar of chilli paste and said: “Add this into the soup. Put more if you want your curry mee to be spicier.”

The Special Butterworth Curry Mee is served with a small jar of chilli paste for diners to adjust the spiciness to their own taste.

The colour of the soup changed instantly as we stirred the paste into the bowl.

The flavourful and aromatic mee, laden with a healthy amount of prawns, tofu pok, long beans, squid and cockles, is a special recipe of Teoh’s mum Ng Nga.

Because of her passion for cooking, Ng opened a coffee shop in Butterworth about five years ago where she served her special curry mee.

“Making the paste alone takes almost half a day. I grind shallots, chillies, garlic and other ingredients together and fry the mixture for hours.

“I’ve also cut down on the amount of santan used in the soup,” Ng, who is in her 60s, said.

A taste of Penang fare: Assam Laksa (top) and Butterworth Special Fried Rice

The dish was a hit in Butterworth and six months ago, Teoh decided to bring the dish to the Klang Valley, along with Assam Laksa, Butterworth Special Fried Rice, Sambal Udang Rice with Boiled Ladies’ Finger and Lobak.

“I have brought Penang here!” he quipped.

Some of the ingredients are brought from Penang to ensure the quality.

“We found that some things here just don’t taste the same; one example is the belacan used in our Butterworth Special Fried Rice.

“We tried the local belacan but still felt that the Penang product smells much nicer,” Teoh said.

Ng is now in stationed in Lemon Grass, where she helps out with the daily running of the restaurant.

As she is very particular about the freshness of the ingredients, customers need not worry about the strong fishy smell of the Assam Laksa.

Packs a wallop: The Sambal Udang Rice with Boiled Ladies Finger uses only springy fresh prawns.

“Unlike some who use canned fish, we use fresh ikan kembong from the market,” Teoh said.

The cooked-to-order Sambal Udang Rice with Boiled Ladies Finger caters for diners who crave for hot food.

The springy prawns, coated with the spicy sambal sauce, were not too harsh on the palate, but beware, they left a burning sensation in the stomach.

The slightly sweet Lobak, with bits of vegetables in it, makes a good side dish.

“To make sure that the Lobak is tender, we use only chicken drumstick to make it,” Teoh said.

While desserts like green and red bean soup are in the dessert section of the menu, it is the Kaya Butter Char Kuey that makes an interesting option.

The yau char kuay (Chinese crullers), drizzled with butter, is served with a dollop of kaya.

Set lunch, priced below RM8.50, is also available, with over 10 choices that include Hokkien Mee, Seafood Sang Mee and Lala Fried Meehoon.

LEMON GRASS CAFE & RESTAURANT, 41, Jalan Vanilla Anggerik X31/X, Kota Kemuning, Shah Alam (Tel: 03-5122 4128). Business hours: Daily, 11.30am to 9.30pm. Closed on Wed. Pork-free.

Thunder soup - Star

2008-12-09T10:50:00.004+08:00

CULINARY QUERIES with AMY BEH

MY grand-aunt used to cook this Hakka dish called Lui Cha or Thunder Soup for me when I was a little girl. Now that I am overseas, I would like to learn how to cook it for my family. – Loo Yen Peng

Try this recipe for thunder.

The array of accompaniments that goes into Lui Cha.

Lui Cha

* 4 pieces firm bean curd (tau kon), diced
* 100g dried shrimps, soaked, rinsed and chopped
* 200g sweet potato leaves, finely shredded
* 200g long beans, diced
* 200g onion, diced
* 200g dried radish (choy po), soaked for 20–25 minutes, minced
* 150g sweet bean curd (thim fu chok), shredded
* 200g leek
* 2–3 tbsp oil
* 2–3 tbsp sesame oil

(For the soup)

* 250g polygonum leaves
* 80g mint leaves
* 1 tbsp green tea leaves
* 250ml superior soup stock

(Seasoning)

* ½ tsp chicken stock granules
* ½ tsp salt

Deep-fry bean curd in hot oil until fragrant. Drain well.

Heat oil and sesame oil in a clean wok and fry shrimps until fragrant and crispy. Dish out and set aside. Add a little more oil and sesame oil to the wok and stir-fry the rest of the ingredients separately. Toss and fry until fragrant. Dish out and put into separate bowls.

To prepare the soup: Blend polygonum leaves, mint leaves and tea leaves in a food processor, adding a little boiled water gradually. Pour in superior stock to mix and blend for a minute. Pour out the blended ingredients into a non-stick saucepan. Bring to a low simmering boil for a while.

To serve: Put a ladleful of hot cooked rice into a serving bowl. Top with a little of each of the prepared ingredients. Pour over 2 tablespoons of soup. Serve immediately.

MY son loves pasta carbonara. Can you share with me a recipe for this dish? – Mrs Ariana Leong

Here’s one for your boy.

Pasta Carbonara spaghetti with bacon slices and parmesan cheese.

Pasta Carbonara

* 300g spaghetti
* 2 tbsp extra virgin olive oil
* 3 cloves garlic, crushed
* 5 rashers bacon, chopped
* 300ml fresh milk
* 2 eggs
* ½ cup grated Parmesan

(Garnish)

* 3 stalks spring onion, chopped
* 2 tbsp chopped fresh parsley

Cook spaghetti in a pot of boiling salted water until al dente. Heat olive oil in a non-stick saucepan and sauté garlic and bacon until golden and fragrant.

Beat eggs and milk until well combined. Drain the pasta and put back into the saucepan. Add milk and egg mixture and toss well. Transfer garlic and bacon mixture to the spaghetti. Add Parmesan and mix in garnishes. Season with salt and pepper. Dish out and serve immediately.

MY children have taken to having barbecue parties at home and they love to roast potatoes over the pit. What are the ways to do it well? – Magdelene Teoh

Here’s how you can have your potatoes done BBQ-style.

Baked potatoes, crispy on the outside and soft on the inside.

BBQ Potatoes

* 4-5 large potatoes
* 2-2½ tbsp olive oil
* Some mayonnaise, cheese, sour cream, butter or tuna as a filling
* A large piece of tin foil

Wash the potatoes well and prick with a sharp knife, then brush with olive oil. Wrap the potatoes in foil. Put the packet on the barbecue pit for about 1–1½ hours. Turn occasionally then unwrap the packet and make a cross-cut through the potatoes.

Serve as an accompaniment to your barbecue meat or seafood. Spoon sour cream, mayonnaise, cheese, tuna or butter on the top of the potatoes.

Happy hours chicken rice at RM2 - NST

2008-12-09T10:32:00.000+08:00

IPOH: Dec 9, 2008 By Jaspal Singhjaspal@nst.com.my

Just visit Tan Leong Hin's chicken rice stall at the junction of Jalan Ali Pitchay and Jalan Yang Kalsom here to get a plate for RM2.
Tan sells his chicken rice at RM2 per plate or packet from 4pm to 6pm daily.

"I don't make a profit selling chicken at RM2, but neither do I make a loss.

"I think this is what people call a win-win situation. I keep my customers and they enjoy cheap food for a certain period every day."

The 33-year-old starts his business at 10am but sells his chicken rice at RM2.50.
"Every businessman needs to make a profit, but not too much, and not now when more people are eating at home because of the economic downturn."

Tan, helped by his Vietnamese girlfriend, Tran Ngu-yen, 25, said the RM2 plate contained the same portion as the RM2.50 plate.

"Tarak kurang punya. Tak mahu tipu sama orang (Same portions. I do not cheat anyone)."

Before moving to Jalan Yang Kalsom, he sold chicken rice at several spots here and sometimes sold it at RM2.80.

He moved to the present location for a larger customer base and was able to reduce his price to RM2.50 during peak hours.

He said he enjoyed brisk business, selling between 20 and 30 birds daily.

"Before moving to Jalan Yang Kalsom, I sold only 10 chickens a day.

"Since moving here, business has been good.

"I could have still charged RM2.80, considering that other chicken rice sellers in the area charge between RM3 and RM4, but I decided not to make too much profit.

"Ultimately, an affordable price is what customers look for when eating out. So RM2.50 is reasonable."

He can charge RM2 in the evening because he collects the birds from his supplier in Jelapang himself.

"Since I live in Jelapang, I do the collecting myself. This saves me 30 sen per bird, and I also save on fuel costs."

He added that his customers would also buy vegetable dishes, sold at 70 sen per serving, to go with their chicken rice.

However, he said, despite the RM2 price in the evenings, most of his customers visited his stall between 10am and 4pm.

The latecomers are students or elderly folk who either take lunch late or dinner early.

He said he sold eight birds during the discount period, which he dubbed his "happy hours".

One person who enjoys Tan's happy hours is Grace Nandini, a 37-year-old insurance company clerk who has been a regular since the RM2 stall opened eight months ago.

"Where can anyone get chicken rice for RM2 nowadays?

"For me, this is a deal not to be missed.

"I don't mind coming here to eat because it is still fresh compared with some sellers who refrigerate their unsold stock to sell at a higher price the next day."

Grace's sentiment was shared by Hock San, 44, a tow-truck driver who comes to Tan's stall about 5pm because of the nature of his work.

"Since I run around a lot, I drop by to have a bite before moving about again. The RM2 tag is another reason I come here to eat."

Tan hopes to repeat his RM2 chicken rice success by opening another outlet here, and is in discussion with a restaurant owner near the Tasek industrial area to rent a space for his stall.

"I am thinking about the price to charge during peak hours but the RM2 rate will be maintained two hours before closing.

"It helps me to sell everything I have prepared for the day, and I am also providing a way to eat chicken rice at a cheap price.

"I think I am also helping the country," he says with a smile before going back to serving his customers.

Thousands at riverfront project launch to see Michelle Yeoh - Star

2008-10-28T13:16:00.001+08:00

IPOH: Oct 28, 2008

Thousands thronged the launch of the Kinta Riverfront project here mainly to catch a glimpse of international star Datuk Michelle Yeoh.

The arrival of the Ipoh-born former Bond girl sparked off a chain of bright flashes from cameras as Yeoh was escorted to the grand event held on Deepavali eve.

Welcoming her were Morubina Group of Companies managing director Ting Sing Yiew and state senior executive councillor Datuk Ngeh Koo Ham.

Yeoh, who launched the project with Ngeh, lauded the project, adding that she hoped more people would come forward to develop the state together with the Government.

She said the days when tin miners were the main economic force for Perak were long gone and the tourism industry should be the foremost for the growth of the state.

Grand entrance: Yeoh walking to the stage at the launch of the project in Ipoh on the eve of Deepavali. With her are her father Datuk Yeoh Kian Teik (in front of her), mother Datin Janet Yeoh (behind her), and Morubina Group of Companies managing director Ting Sing Yiew (behind Kian Teik).

Yeoh said there should be more proper facilities like five-star hotels to accommodate tourists, adding: “When we bring our friends here, we need proper five-star hotels to accommodate them.

“We can’t just ask them to visit for the day and go off somewhere else. We want them to stay and enjoy because there’s so much to do in Ipoh,” she said.

Ngeh stressed that the state government would welcome local investors who want to bring prosperity to the state.

The RM200mil Kinta Riverfront project, which runs along 1.2km stretch on both sides of the Kinta River, will feature the city’s first five-star hotel and service suites.

Replicas of the world’s famous bridges, bazaars, shops and mini theme parks were also planned in the project, which is expected to be completed within two years.

Putting the roar back in Ipoh - Star

2008-10-25T16:29:00.001+08:00

By FAM LEE KEN

With hidden treasures such as food, interesting sites and colourful goings-on, Ipoh promises to be a place you just want to stop at a bit longer.

Ipoh seems to have it all. Yet somehow it doesn’t quite make it on everyone’s “must-visit’’ list.

There has been talk of revitalising the city for some time now. But until things get up and going, Ipoh is like a race-horse that keeps running but never crosses the finish line.

In synch: Dragon dance is an integral part of the Nine Emperor Gods festival which is celebrated with gusto in Ipoh. – CHING TECK HUAT

The problem can’t be the food. I asked my doctor, who’s from Ipoh, about the town specialty? He drew me a rough map to two exceptional “makan” shops - Lou Wong and Foh San.

Taugeh (bean sprouts) chicken is a favourite of Chinese cuisine connoisseurs and Restoran Lou Wong Taugeh Ayam Kuetiau in the town centre serves the real McCoy. Lou, (pronounced “Lo” which means “old”, an affectionate reference to Mr. Wong’s restaurant which has stood the test of time. The outlet which has been around for 51 years and dispatches something like 140 chickens a day is practically an institution in itself. Half a chicken, a heaping plate of succulent bean sprouts (taugeh) drizzled with aromatic black sesame oil and a steaming bowl of soup with fish and pork balls cost only RM17.

Just a stone’s throw away is Foh San, a venerable dim sum restaurant set in an old building which also houses the Perak Chinese Amateur Dramatic (sic) Association. People tell us their dim sum is sold out before noon.

Then there is the legendary Ipoh White Coffee, which has as many taste variations to it as there are coffee shops who serve it. But there’s no mistaking who’s the king of the coffee bean hill there. Only the grubby-looking Sin Yuan Loong pulls them in like no other.

Nevertheless, we still get the impression that Ipoh is more for Ipohites and that taugeh chicken and white coffee may have brought Ipoh to the rest of Malaysia but not the rest of Malaysia to Ipoh.

A must-try: Lou Wong Taugeh chicken.

Shopping isn’t a problem. You have the landmark Ipoh Parade, Greentown Mall, Yik Foong Complex and The Store. Hotels are good, clean and cheap. We stayed at the Regalodge, which has all the trappings of a three-star hotel - free Wifi access, stocked-up fridge, long bath and get this - a 37” Sharp LCD TV in every cosy room. A double room set us back by only RM116, with local buffet breakfast thrown in. There are also at least four hospitals, 12 schools, three colleges including a medical college, a library, two museums and a lovely park (Seenivasagam Park).

Then there are the cave temples Sam Poh Tong and Kek Lok Tong, which have been tour highlights for decades.

Despite it all, there’s definitely something missing. Ipoh, the third largest city in Malaysia (after KL and Penang) falls behind even Johor Baru in terms of dynamism and visitor traffic.

So what’s there in Ipoh to keep them coming?

Maybe it needs a good shot in the arm. like the parade of the Nine Emperor Gods festival. We arrived just in time to witness it.

There were prancing Chinese lions, serpentine mythical dragons slicing through the air, processions of flower and lantern-bedecked floats with participants throwing sweets or handing out “tortoise” buns (red buns shaped like tortoises) to spectators, traditional dances and marching brass bands.

There were wildly rocking sedan chairs upon which were seated “dieties”. The weight of their spiritual power was said to be so great that the sedan bearers were swinging and swaying as though the chairs themselves had come alive.

There were Chingay performers struggling to balance massive flagpoles alternatively on foreheads and open jaws and Indian drummers. There was also a Hindu devotee pulling a chariot with hooks enmeshed in his back. Call it what you will. A parade. A procession. A carnival even. It was spectacular.

If it carries on in this scale every year, it could become an international tourist event.

The festival culminated in the fire-walk on the night of the ninth day. Only devotees who were spiritually cleansed - strict vegetarian diet, no smoking, drinking and gambling for nine days - could undertake the bare-footed walk over the pit of smouldering coal. If your tootsies get burnt, it means you’ve been cheating. (That’s the spiritual explanation of the day.)

The Birch Memorial Clock Tower built at the turn of the century.

Meanwhile, between now and the next Kow Wong Yeh or Nine Emperor Gods festival, perhaps the town council could place historical attractions under its protection. We visited Birch Memorial Clock Tower at Jalan Datoh Sagor. I read somewhere that Datoh Sagor was among a trio who assassinated Birch in 1875. Birch may have been a nasty fellow and asked for it but I think the memorial tower in his name deserves better.

None of the four faces of the clock was working and someone had dumped a broken deckchair on the platform. Unveiled in 1909, the Victorian clock tower, with its captivating murals is history worth preserving.

Other colonial buildings fared a little better. The front half of the City Hall building has just been repainted. The Railway Station cum Heritage Hotel could do with a little more work. The grounds on which the war memorial is situated, however, is picturesque and perfectly kept.

The city road signs too are uni-directional at T-junctions and crossroads. Guessing or taking a blind shot at what the other road is can be a wearisome game for outsiders. Ipoh has a historical past. It is a shame to let it fade away. The old names of city roads if shown alongside the new ones, would certainly stir interest in Ipoh’s beginnings. Appreciation starts with knowing the city’s roots.

I believe Ipoh has the right ingredients for a revival, it just has to work on its formula.

The article is written in the spirit of Visit Malaysia every year. The writer believes unbiased, constructive comments will only spur Ipoh and its town council to greater heights.

Fine dining in cosy ambience - Star

2008-10-10T20:04:00.001+08:00

Oct 10, 2008 By ELAINE JEYAKUMAR

IF you have a penchant for fine dining, you will be delighted with Impiana Casuarina hotel’s newest outlet in Ipoh.

Called The Bistro, it offers fine dining in a casual and relaxed atmosphere, complete with excellent service, live music and most of all, excellent food.

It is a place where anyone would feel comfortable and at home, whether you are dressed casually in smart attire or ready for a wild party or an elegant and romantic dinner. It is the place to indulge in a full course meal or just to sip refreshing drinks, mocktails and wine.

As for the menu, you will find it is a delectable and delightful combination of the best of Asian and Western cuisine €“ now popularly known in the culinary world as fusion.

As for their full four-course meal, you can start with the masterpiece called Angel Hair Crispy Tiger Prawn. But before that, there is chicken with mayo salsa.

The prawns are fried in crispy batter and surrounded by a myriad of tastes including mayo ginger, creamy and rich avocado salsa, wasabi dressing and tobikko caviar. Sounds confusing, but the combination of tastes is something you simply have to experience to understand.

The second course is wild mushroom soup topped with coconut snow, namely a dollop of coconut cream, which somehow lent a special aftertaste to the creamy soup which is also complemented by sprigs of coriander.

For fish lovers: Teriyaki Glazed Salmon Fillet.

Already more than half full and with the experience of a fusion of tantalising tastes, there is still the main course to come. For this, you can choose a medium chargrilled fillet mignon steak. The meal comes dressed with a rich sauce, with a side of garlic potato gnocchi, asparagus spears and herb glaze.

The potato gnocchi is simply mouth-wateringly rich and creamy and the meat done to perfection with its juices intact to give you that original flavour enhanced by the sauce.

And of course, no four course meal is complete without desert which is in the form of a chocolate truffle blakey with sabayon sauce, berry compote and tuille.

Their signature concoction €“ Dragon Frizz €“ is an award winning mocktail at the prestigious Salon Culinaire Malaysia 2007 competition.

Other tantalising dishes from the menu include Cutlet of Lamb Rack, Glazed Salmon Fillet and Prune and Pistachio Pudding.

Although an upmarket higher end dining outlet, the prices are nevertheless considered reasonable, especially for a hotel-based eatery.

The Bistro is open from Mondays to Saturdays with lunch hours from 12pm to 3pm, and dinner is served between 7pm to 11pm.

For reservation, call the hotel at 05-2555555.

Lailatul’s kuih bahulu going like hot cakes - Star

2008-10-01T15:07:00.001+08:00

IPOH: Oct 1, 2008 BY CHAN LI LEEN

Housewife Lailatul Mohd Noor’s kuih bahulu is in such great demand that she has been forced to stop accepting orders for Hari Raya.

Since last Sunday, she has been churning out 3,000 pieces of the Raya favourite daily — an astounding feat for one person. She uses 300 eggs, and 10kg each of flour and sugar in a day.

“I start at 4am and finish at around midnight each day, resting only during buka puasa times, all for the sake of making some extra money for Raya.

“Sometimes, my son and daughter help me with the packing,” she said while removing trays of freshly baked kuih bahulu from a modest-looking oven in her home in Jelapang here.

Hot demand: Lailatul packing the freshly baked kuih bahulu at her home in Jelapang yesterday

Lailatul’s customers come from as far as Kuala Kangsar and Kuala Lumpur.

“They are mostly regulars who have been buying from me the seven years I’ve been baking at home,” said Lailatul, 42, who had been making the cake since she was a teenager.

Sold as Laili World Bahulu, her kuih bahulu are also available at selected shops in the city on normal days.

Asked what was so special about her kuih bahulu, Lailatul said:

“I’ve been told by customers that my kuih bahulu is more traditional compared with others and that they like it because I do not use any baking powder.”

Lailatul can be contacted at 019-3759449.

Nature’s miracle enzyme - Star

2008-09-02T13:40:00.003+08:00

Sept 2, 2008 By WINNIE YEOH

CHIN Choon Sin, 70, who had severe diabetic sore feet, is thankful someone introduced him to eco-enzyme, which is also known as garbage enzyme.

“I was so helpless at that time as my feet has become dark with infections. Even the doctor had given up but I knew I had to try something to save my feet,” he said.

Chin is able to walk today as his wounds have dried up and the energetic elder was seen promoting the use of eco-enzyme during a talk held in conjunction with the Drainage Cleanliness Campaign held at the Dewan Rakyat Pasar Pagi, Tanjung Bungah, Penang yesterday.

The campaign was organised by the Pe- nang Sudarshan Kriya Organisation and Tanjung Bungah assemblyman Teh Yee Cheu.

Eco-friendly enzyme:Pouring eco-enzyme into drians can help save the environment as it neutralises the chemicals inside them

Convinced user:Chin showing the wound on his leg that has healed with the help of eco-enzyme.

Cheap and practical:Dr Oon demonstrating how eco-enzyme can be used to clean vegetables.

“I was like them, very doubtful at first and wondered how could some stinky muddy water save me but after three weeks of dipping my feet in it, my wounds started to heal!” he exclaimed excitedly.

Chief Minister Lim Guan Eng, who attended the campaign, said he first heard of the use of enzyme during the state assembly when Teh talked about recycling and promoting a green environment in the state.

“I didn’t really know what it was but I’m very interested with it. Now that I have a better idea of it and I hope more people will become aware of its benefit and start making it on their own at home,” he said.

He also said the state government in its first budget would implement several environmental measures to transform Penang into a green state.

Lim has also given the organisation permission to enter Pulau Burung to carry out cleanliness activity by pouring the eco-enzyme into rivers there.

Eco-enzyme is made from the fermentation for three weeks of leftover vegetables and fruit wastes. One has to mix one part of brown sugar with 10 parts of water, depending on the size of container used.

It can be added into shampoo, dish wash, laundry detergent as well as mixed with water for gardening and farming.

Eco-enzyme advocate Dr Joean Oon said: “The enzyme will neutralise the chemicals in our drainage systems and save the environment.

“We can reduce kitchen waste and that means less waste will be sent to the landfill.”

Lim later poured bottles of eco-enzyme into the drains at the market and distributed some bottles to hawkers there.

Those who attended the event were each presented with a bottle, a free container and brown sugar. They were also taught how to create their own eco-enzyme at home.

For details, contact 04-8901279.

Nature getaway - Star

2008-08-10T15:47:00.004+08:00

Aug 10, 2008 By SYLVIA LOOI
Photos by SAIFUL BAHRI

The Belum-Temenggor Rainforest, one of the oldest rainforests in the world, is the ideal area to commune with nature.

FOR those looking for to get away from the hustle and bustle of city life, the Belum-Temenggor Rainforest in Hulu Perak is the place to head to.

The 130-million-year-old forest, which has been divided into Upper Belum (to the north) and the Temenggor Forest Reserve (to the south), following the construction of the East-West Highway linking Ipoh to the East Coast, is home to more than 100 species of exotic mammals.

A view of the refurbished Belum Rainforest Resort located at Pulau Banding.

Among them are the Asian elephant, Malayan tiger, leopard, sun bear, Sumatran rhinoceros and Malayan tapir. Ten hornbill species can also be found within the forest complex, including the endangered plain-pouched hornbill.

For those who are enticed by exotic plants, there are also places to catch glimpses of flora such as the rafflesia.

Nature lovers can also opt to put up in the newly refurbished Belum Rainforest Resort. The resort, located on Pulau Banding, was recently opened by the Sultan of Perak Sultan Azlan Shah. The resort can help organise trips into the jungle as well as sightseeing opportunities.

The Belum Rainforest Resort offers visitors a means to a step back into nature. The resort is located next to the Belum-Temenggor Rainforest in Hulu Perak.

To get there from Kuala Lumpur, take the North-South Expressway heading north towards Ipoh.

Take the Kuala Kangsar exit and head towards Grik, bypassing the town of Lenggong. This will lead you to Pulau Banding.

The journey from Kuala Lumpur to Pulau Banding can take five hours or more, depending on the number of stopovers.

The bridge linking to the Belum Rainforest Resort on Pulau Banding in Hulu Perak.

For trips to Upper Belum, permits are required from the state’s park, police and army. No photos are allowed at the camp. A copy of the MyKad is required for Malaysians while foreigners need to submit a copy of their passport with full details. It takes at least a week to get these permits through the resort.

For details, call the resort at 05-791 6800 or log on to www.belumresort.com

Cheap eats in Cheras - Star

2008-08-10T15:44:00.002+08:00

Aug 10, 2008 Compiled by RENITA CHE WAN

BLOGGER Ipohwav3 thought he’d round up all his friends, including avid food blogger J2Kfm, for dinner in Cheras. Earlier, his boss had brought food from a restaurant for lunch and everyone at the office seemed so impressed that Ipohwav3 decided to head to that outlet with his friends.

“At first, we all thought that Eiffel Restaurant & Dessert House served only Western dishes, but that’s not the case.

Thai Style Fish Fillet

“It serves mostly simple Chinese and Teochew dishes with a twist (although we never really get the Teochew feel, but nevermind that).

“We definitely liked the Thai Style Fish Fillet which was lightly battered, deep fried and tossed with tangy spicy Thai sauce, onion and cucumber.

“My boss and I had eaten the Salted Egg Fried Rice before and so I ordered it again. But this time, it failed to impress us,” wrote the blogger.

“The salted egg yolk (flavour) was mild and by the time we dug in, it was a little cold.

“Luckily, the Money Bags dish was still as good as I remembered it to be.

“They used seasoned minced fish paste with some chopped spring onions and wolfberries; all wrapped with thin wantan skin, deep fried and served on a bed of shredded iceberg lettuce and wolfberries.

“There were several new dishes on the menu so we decided to give some of them a try.

“First on the list was the Lemongrass Chicken Pan Mee and it made me want to have Vietnamese-style pan mee.”

Money Bags

The blogger wrote the pan mee served was the dry version, the “hand-torn type” with delicious chunks of tender chicken infused with lemon grass, onion, spring onion and crushed peanuts in a dark, sticky dark sauce.

“The Crabmeat Pan Mee was also the ‘hand-torn type’ style, cooked in a chicken broth with cornflour (resembling shark’s fin soup consistency), egg, prawns, fish fillets, crabmeat sticks, spring onions, parsley and fish roe but somehow, it wasn’t that good.

“It was quite bland and the broth was a little too thick for my liking.

“As the name of the restaurant implies, crushed ice desserts are available so I settled for my old favourite Ais Kacang with a scoop of vanilla ice cream.

“My friends had the Ice Mango Milk, Ice Blended Soursop and Mint Chocolate Milk Shake.

“The best part of the whole dinner was when the bill came! It didn’t even reach RM100 for the five of us – reasonable!

Eiffel Restaurant & Dessert House is located at 159, Jalan Lanchang, Taman Seri Bahtera, Cheras, Kuala Lumpur. Blog address: http://ipohwav3.wordpress.com/2008/07/29/when-motormouth-invaded-cheras/
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Bak kut teh central - Star

2008-08-10T15:42:00.002+08:00

Aug 10, 2008 Story and photos by GRACE CHEN

There is one street in the Klang Valley along which as many as eight bak kut teh vendors congregate to ply their trade.

AHH! There is just no mistaking the heady aroma of bak kut teh (pork rib soup).

This rejuvenating herbaceous brew is an all time classic.

One area which is famed for bak kut teh is Jalan Kelang Lama in Kuala Lumpur where there are eight stalls along the road. The set up is often in a coffee shop or a five foot way, and often, the stall is always surrounded by giant stainless steel pots, all boiling away, with the aromatic whiffs of this traditional pork meat soup escaping in the steam.

So, what goes into the bak kut teh soup?

According to Wong Khon Chong, 56, who runs Ah Wang Bak Kut Teh at 4½ mile, the stock for his bak kut teh is made up of no less than 13 types of Chinese herbs.

Bak kut teh vendor Wong Khon Chong uses 13 Chinese herbs for his concoction.

These herbs are then blended in different proportions. And in upholding tradition, Wong credits another bak kut teh ‘sifu’ Teh Kim Loong, 56, for teaching him how to prepare the herbal concoction. Teh, is the bak kut teh chef for Yan Yan Restaurant.

But bear in mind that this is not the standard recipe as every bak kut teh stall has its own variation.

Kong Tuck Hung Hong, 63, who has been operating for 30 years from a stall at the five foot way of the Kee Hin tyre shop in Jalan Teluk Gadong, which is off Jalan Kelang Lama.

“I only have star anise, cinnamon, Kum Chou and garlic in my soup. I don’t put in things like Dong Quai and Suk Tei because it will blacken the soup and make it very ‘heaty’.

“I prefer serving a clear, ‘cooling’ stock,” said Kong, who runs the stall with his 31-year-old son.

And though there may be personal preferences with regards to the herb issue, all agree that about five hours of boiling time is needed for the herbs to impart their flavour to the soup.

Next, come the pork cuts and another one hour of cooking is needed to ensure that the herbs are given time to seep into the meat.

And the variation of dishes that can come from a presumably simple bak kut teh meal is all up to a cook’s imagination.

Wong, for example, offers a full range of all the prime pork cuts, plus the perennial favourites like intestines, stomach and other offal. He also offers side dishes of steamed vegetables and chicken in a ginger wine soup, plus steamed Song fish head, which is also popular with his customers.

And not to be outdone, Foong Kin Fatt, 49, the owner of Yan Yan Restaurant, has a bak kut teh dish called ‘Sang Kuat Poh’ which are fresh pork cuts cooked to order.

“This is made fresh and the soup is not unlike that of a superior stock which is clearer and sweeter. It takes one hour to make and you have to call in advance for this dish,” said Foong.

Interestingly, Tee of Yan Yan’s, who has worked in China, Taiwan and Hong Kong would point out that the bak kut teh recipe may well be a Malaysian invention which originated from Klang about 50 years ago.

“I believe that it was the fishermen who invented this dish because they were always exposed to wet conditions.

“Hence, they looked for a way to invigorate themselves by drinking a combination of herbs and that must have been how they stumbled upon this concoction,” surmised Tee.

And though he agrees that the popularity of bak kut teh has spread to as far as Thailand, Singapore and China, he strongly believes that they are but generics of the Malaysian version.

For enquiries, call Ah Wong Bak Kut Teh at 014-3344334 and Yan Yan Restaurant at 03-79845972. To locate Kong’s bak kut teh stall, look out for Kee Hin tyre shop on your left as you enter Jalan Kelang Lama as you’re coming in from the Mid Valley Mega Mall direction.

SMS SENDERS’ PICK FOR BEST BAK KUT TEH

>Mo Sang Koh BKT in Klang: 1) Jln Chan Ah Choo Pandamaran, 2) Per Raja Muda Musa 3) Berkeley Gdn (near the famous pan mee) KA

>Tian sang bak kut teh, jalan rasah, seremban

>Best Bak kut teh must be Teow Chew Bak Kut Teh in Taman Merdeka, Melaka, just in front of caltex. U can see lotsa japanese expats here. Full house every noon. ~babadaniel

>Green house penang bak kut teh, hoo liao.... T.Montana

>Yeo’s bakuteh no:106-108, jalan sultan, segamat, johor

>Hong Bee Bak Kut Teh, No. 613, Bt. 3 3/4 Off Jln. Ipoh, 51200 Kuala Lumpur. (near Mutiara Complex)

Sweet temptations - Star

2008-08-10T15:37:00.003+08:00

Aug 10, 2008 By RENITA CHE WAN
Photos by UU BAN

Accepting a challenge from her spouse, Jesslyn Goh has set up dessert outlets and is determined to expand within the Klang Valley.

IN a bid to bring her husband back to Malaysia, Jesslyn Goh vowed that by the end of next year, she would open up several dessert outlets in the Klang Valley.

One of the popular dessert dishes at Snowy Healthy Dessert Home is the Hasmar with Coconut Juice in Papaya.

Her husband, who is Hong Kong national told her that the only way to get him to reside in Malaysia was if she could set up five outlets of her Snowy Healthy Dessert Home within two years.

Married for six years, the 27-year-old is determined to win the challenge and has since opened up two outlets: one in Mid Valley Mega Mall and the other in Sunway Pyramid within the course of only a year.

“I understand why he wants me to go through all this.

“But I appreciate the fact that he would still consider moving here if I successfully set up another three more outlets,” said Goh. She met her husband while studying Mass Communications at what was then Limkokwing college. After dating for about a year, she decided to move to Hong Kong with him and a few months after that, they were married.

“I stayed there for close to four years, working with California Fitness in the Human Resource Department,” she said.

“One day, I was supposed to meet my husband but he was too caught up with work, so I thought I’d wait for him at one of the dessert parlours.

“It was then that I realised that in Hong Kong, desserts play a really big role in their lives. Over there, a plate of dessert is free after every meal in every restaurant.

“You can see about 100 dessert shops if you walk along the long stretch of shop lots at the popular places.”

Inspired by this, Goh had the idea to one day open such a business back in Malaysia. Opportunity knocked when she was offered the post of country manager of California Fitness in Malaysia.

“I immediately took the job offer because I missed Kuala Lumpur so much and couldn’t wait to move back to Malaysia.

The Kiwi Cup Sago.

“However, my husband refused to move back with me, saying that he was already too comfortable in Hong Kong.

“I couldn’t pass up this opportunity and told him I’d move anyway and hoped that he would come after me soon and that’s when he came up with the challenge,” explains Goh.

Snowy Healthy Dessert Home offers a wide variety of snowy drinks which combine mixed fresh fruits, aloe jelly and bird’s nest. The desserts have no artificial flavours, and are made without the use of powders or purées, according to Goh.

There is the Honey, Aloe Vera, Kiwi, Water Melon, Coconut, Hasma, Ginseng, Mango, Papaya and Apple snowy drinks. There’s also the cup sago, fresh juices, special stewed drinks and fresh mixed fruit platters.

Apart from the desserts, the outlet also serves local and Western-style food but the highlight is obviously the scrumptious desserts.

You might think that the bird’s nest drinks are going to put a dent in your wallet but that is not the case here at Snowy Healthy Dessert Home.

“My family owns a bird’s nest business in several towns in the country like in Ipoh and Johor.

“So I am able to sell the drinks at a much cheaper price compared to my competitors,” she said.

Mango Sherbet and Black Glutinous Rice with Coconut Milk.

There are 60 items on the menu, including the main meal dishes and most of them are creatively crafted by Goh herself.

“My intention was to target the younger generation aged between 16 and 23, but surprisingly, I get a lot of the older generation who are more health conscious.

“The drinks are 100% without artificial flavouring substances and without white sugar. I use only brown sugar in my drinks and dishes.”

Goh mentioned that she is hoping to open outlets in Sungai Wang Plaza, Kuala Lumpur, as well as Cineleisure and The Curve in Mutiara Damansara, Petaling Jaya.

Meanwhile, if you’d like to sample her tasty desserts, check out her shop at Sunway Pyramid, located on the First Floor in the Asian Avenue section. Goh can be contacted at 03-5632 8831.

Bountiful harvest

2008-08-10T15:28:00.005+08:00

Aug 10, 2008 By CLARA CHOOI
Photos by LEW YONG KAN

During durian season, the sleepy towns of Lenggong and Gerik spring to life as fruit vendors line the streets with their haul of the season’s tropical fruits.

IT is that time of the year again when scores of makeshift stalls crowd the roadsides, all packed with mountains of South-East Asia’s King of Fruits – durians.

Recognisable both by sight and smell, these spiky, dark-green goodies need no introduction to Malaysians.

In fact, those who wait in anticipation every season would know that this year’s harvest bears fruit that tastes even better, thanks to favourable weather conditions during cultivation.

Farmer Chin Chan, 59, showing the thick, yellow pulp of the durians at his home in Lenggong.

And of course, often going hand-in-hand with these succulent delights are some of the other famous tropical fruits like the dukong, mangosteens and rambutans.

In the usually quiet towns of Lenggong and Gerik in northern Perak, the fruit season is the one time in the year when the pace picks up as fruit vendors flock to the open streets to set up shop.

At Osman Baba’s 4.6ha orchard in Gerik, the output of his over-80 durian trees fill up almost five lorries of durians daily, with each lorry carrying over 1,500 fruits.

At cost price, his durians are often sold at RM4 per kilo to dealers, who would in turn mark the price up further when selling to vendors or customers.

“This is really a great season for the durians. Here in Gerik especially, the durians are well sought after as they are grown on hilly terrain,” he said.

Osman added that the durians from Gerik were often supplied to vendors and dealers from as far as Penang, Ipoh and even Kuala Lumpur.

“Many people do not know about how good the durians in Lenggong and Gerik are. We are often forgotten because these towns are small and obscure.

“But if you really come out here and try for yourself, you’ll realise that some of the best durians can be found in any orchard in our towns,” he said.

True enough, almost every single fruit Osman opened during our tasting session was heavenly.

His best fruits were mostly thick-pulped, as creamy as ice cream and left a sweet aftertaste.

In fact, the pulp is so rich and creamy that it is near impossible to finish one whole fruit in one sitting.

“I have a few types of durian grades. But the most common ones that I grow are the D24 and the D88 durians,” he said.

Such clones, and ones like the D26, are the thicker-pulped types of durians, much unlike the smaller, sweeter kampung durians.

“It depends on your taste buds of course, but in general, people like the fleshy durians.

“With those, one fruit is good enough for two or three persons!” said Osman.

Many others, he added, love the Raja Kunyit variety of durians, which are also thick-fleshed and are usually a brilliant shade of yellow, as its name suggests.

“The Raja Kunyit breed is a favourite, of course. The pulp has a very strong, power-packed taste that hits all your taste buds at once,” said Osman.

Unfortunately, the Raja Kunyit durians from Osman’s orchard were still on the trees during our binge session.

Farmer Chan Ong @ Chan Onn, 61, inspecting the ripeness of dukong grown in his home compound in Lenggong.

Besides durians, Osman also has a fair number of mangosteen and dukong trees at his orchard.

“Usually, during the durian season in the months of June and July, the mangosteens and dukongs are also ready for harvest.

“This is why these fruits are often sold at the same time, along with rambutans.

“Of course, many people like to eat mangosteens after eating durians because it cools one’s body down,” he said.

Like his durians, Osman’s mangosteens and dukongs are equally good.

“I believe the one reason why my fruits are often good is because of the maintenance of my orchard.

“I make sure that I pamper my fruit trees with the right kind of soil and I keep the place spick and span. I think this helps,” he said.

In fact, Osman is so proud of his orchard that throughout the season, he brings in large groups of his buddies from all over to feast beneath a man-made tree house located amidst his fruit trees.

During a certain time of day, the orchard becomes almost postcard-perfect; the afternoon sunlight filters through the trees, bathing everything in a golden sheen.

The air there is often cool due to the high altitude and at every interval, one would hear the distinct “thump” of a durian falling from a distant tree.

Just be careful where you tread – a durian on the head could definitely prove fatal indeed!

In Lenggong, those who know of brothers Chan Ong @ Chan Onn, 61, and Chin Chan, 59, and their “special” varieties of durians, often flock to their orchard during the harvest season. This is because the brothers are known to grow only the best varieties – those which they have sampled from all over and brought home to plant. This also applies to their dukongs, rambutans and cempedaks.

Even the dukong and rambutan trees grown at their single-storey home in town produce good fruits.

But do not ask them the names of those varieties for the duo would not be able to answer you.

The sweet and sour taste of the mangosteens are also a firm Malaysian favourite.

“All I can say is that our dukongs are juicier than other types.

“As for our durians, I don’t know what names they have. All I know is that they are the best and those who buy from us know it too,” says Ong.

Any doubts can be removed with a just one bite of any one of their durians.

Ong’s durians are a myriad of different varieties – one fruit has a thick and yellow pulp, another is so pale it is almost off-white while the others are the common pale yellow with tiny whitish seeds.

However, the one thing they all have in common is this; they are all succulent and juicy, with an abundance of soft flesh that wrinkles when their surfaces are pressed and they all taste even creamier than ice cream.

In fact, Ong’s durians are so good that they could fetch a high price of up to RM25 or RM30 per fruit at the stalls.

Buying it directly from him at the town centre however would cost about RM15 or so, depending on the size of the fruit.

Of course, if you’re too lazy to drive out that far just to buy durians and don’t want stink up your car interior when you transport the fruits back, you could settle for the closest roadside stall in your neighbourhood.

And if the vendor tells you his fruits are from Lenggong or Gerik, then brace yourself for an unforgettable durian experience!

At Osman Baba’s orchard in Gerik, a day’s harvest of durians can fill up to five lorries daily, with each carrying about 1,500 fruits.

Here are a few helpful tips on how to choose durians:

1. Make sure the fruits are unopened before taking a close whiff . The good ones usually emanate an extremely strong, pungent scent.

2. Shake the fruit gently. If you hear the sound of something soft thudding against something soft that sounds like “gloog, gloog gloog”, chances are, the durians are ripe.

3. Sweep your nails against the surface of the durian skin and listen for a hollow sound.

4. Durians do not necessarily have to be heavy to be tasty. The smaller, lighter ones could be equally as good as those with thick pulp .

5. If the vendor makes the effort to prise the durians open for you, select the ones that have a wrinkled layer of skin on the pulp

6 . To prise open a durian, look for its opening point that resembles a pathway or a visible line amongst the durian’s thorns that will begin from the bottom of the fruit. The line is usually visible when you see two rows of thorns growing towards one another.

7 . Make a small incision in the centremost point at the bottom of the fruit with a knife. Twisting the knife around will help you find that opening point.

8. To get rid of the pungent durian scent in your car or house, simply place charcoal or slices of bread at selected locations. Within a day or two, the smell should be gone.

Wine blogger shares tips on getting the best - Star

2008-08-09T20:30:00.001+08:00

BLOGGED OUT - NICOLE TAN

CREATING symphonies with spirits is what Ron Khoo does best. No, he’s not a medium, instead he is involved in wine, and lots of it.

Being a wine importer, distributor and retailer, the 34-year-old entrepreneur not only owns two IT companies and a recording studio, but is also the proud owner of several Wine Cellar and Tasting Room outlets.

Khoo is also an avid blogger.

When I was invited to sample some of his wines and the exquisite dishes whipped up by his chef, I got to know him and we became friends.

According to him, his first foray into the blogging world was about five months ago when he set up ronkhoo.com, a place for him to share his experiences with wine, food and travel.

The expert: Ron Khoo holding a glass of Soave in a winery in Valpolicella, Italy.

One of the most distinctive features of his blog is an introduction to matching wine and Asian cuisines, a rather extraordinary and refreshing concept.

There’s even a section on his blog called Your Matching Experiences where readers are invited to share their views on interesting food and wine pairings.

“Eventually, I want my blog to become a virtual database of my wine knowledge. It will have a listing of the thousands of wines I’ve tasted, my wine tasting ideas, my wine education series, my food and wine matching recommendations and stories of my overseas wine travels.

“This will also act as my own resource centre where I can log in from anywhere in the world to access information about a certain wine I’ve tasted and want to recall at that moment,” he said.

Khoo admitted that blogging had made it easier to update friends, colleagues and associates on what he was doing.

“I used to e-mail the same stuff to many people when they asked me. Now, I just point them to the URL. I’ve also learnt to become more observant when I travel and when I experience new things.

“I’ve also met new people from the blogging community and it’s interesting to have cross discussions on each other’s blog,” he said.

An evening out with Khoo is intriguing — dining at roadside food stalls with two tall glasses and a bottle of Nivole Moscato d’Asti (which, by the way, is my favourite wine) is definitely an experience to savour. It is also almost guaranteed to attract stares from those sitting at tables around you.

Like most wine lovers, Khoo’s affair with wine began when he was in his early twenties.

“The first time I had wine was in university — one of those living skills you pick up other than the academic ones. Of course, it started with the cheap 99 pence stuff at the local supermarket as we just could not afford to buy good quality wines.

“Eventually, we graduated to £2.99 wines,” he said.

It was not long before Khoo met a few people with similar interests and he began a business venture into the wine industry, setting up shop and bringing in a first shipment of wines. So far, Khoo has tasted thousands of wines from different parts of the world. His two favourite wines are the Gunderloch Nackenheim Rothenberg Riesling Trockenbeerenauslese 2001 and the Domaine Dujac Morey St. Denis 1976.

I asked him to share an interesting fact about wine that not many people would know and he said he could share the story of an obscure grape called the Saperavi used by Georgian winemakers to make a sweet red but he felt it was only meaningless trivie.

“One thing important to remember is that each wine has its own ageing capability bell curve. It doesn’t always mean the older the wine, the better so don’t age a wine unless you know it’s worth it. Always ask the person you bought it from. They should know,” Khoo said.

Apart from wine, Khoo is also into fast cars, golf and photography and he also enjoys spending time with his wife and two dogs whenever he can. As a parting note, Khoo said the best wines to go with a lighter style of Bak Kut Teh would be the Cava from Spain or a light-medium bodied Cabernet Sauvignon from Chile.

Taste Secrets: French Crêpe - Star

2008-08-09T20:24:00.000+08:00

Culinary trainer Jean-Michel Fraisse from The French Culinary School in Asia demonstrates how to prepare the classic French crêpe.

Ipoh Buddhist Temples in Cave

2008-08-08T21:26:00.000+08:00

Ipoh Eating Places

2008-08-08T21:21:00.000+08:00

Ipoh Nga Choi

2008-08-08T21:03:00.001+08:00

Woolley Food City-Ipoh Garden

2008-08-08T21:02:00.001+08:00

The best beef balls by far - The Star

2008-07-24T13:25:00.002+08:00

FOOD TRAIL By SAM CHEONG

CECIL Street – or See See Kai in Cantonese – is a name you will not find on today's map because it has been renamed Jalan Hang Lekiu.

It is one place in the city centre that is rich and colourful with history. Many of the buildings here were built at the turn of the last century and certain parts of it are still standing – a legacy of the migrant Chinese architecture of the late 1800s and early 1900s.

Its association with Chee Cheong Kai or Petaling Street in Chinatown made it a tourist attraction, which is heavily promoted abroad.

So, when it comes to food, Cecil Street would hardly disappoint you. As for me, the street brings back many sweet memories of school days in my teenage years.

Tourist trap: Cecil Street, which is now known as Jalan Hang Lekiu, is an endearing destination for tourists from all over the world

I remember my aunt Lorraine used to pack lunch from some of the makan places here back in the mid-70s – and some of the well-known eateries in the city centre are found here.

So, first off, I would like to start with the much-hyped and talked-about Koon Kee noodle shop. It is not hard to locate this eatery because it was widely publicised by the local and foreign media.

To give you a better picture, the shop is in the centre row opposite Petaling Street's Hong Leong Bank. Now, this particular makan place is said to be pricey.

I found the allegations baseless because the bad rap was made good by the shop's offering of excellent food. For RM4 a plate, you can hardly complain.

So, to sample the legendary Koon Kee wantan noodles, I roped in my regular makan kaki C.M. Khor, who is familiar with the history of Cecil Street.

“Eh, Sam, this place still hasn't lost its touch lah! The char siew is as good as I first tasted it back in the mid-60s,” he said. The shop, he added, is now in the hands of the second-generation.

As for the generous portion and the juicy and succulent char siew, I recall my aunt packing mar meen (double helping) from Koon Kee as her lunch treat for the whole Cheong clan back when she was working in a multinational company in Brickfields.

Apart from wantan noodles, Koon Kee also serves rice and its famed swey kow (meat dumplings). But, since I had plans to sample another legendary food stall in the neighbourhood, I gave that a pass.

For RM11.40 (two single-helping plates of wantan noodles and two drinks), the Koon Kee experience was money well spent. My follow-up trip would be a session to sample its swey kow.

Now, many of the good makan places in Cecil Street have relocated. One of them was Lee Thong Kee chicken hor fun that shifted to Jalan Tun H.S. Lee.

If you love lorng-yuk (barbecued pork jerky), the Kiew brothers are found here. They occupy a pre-war shop house and if you follow your sense of smell, it would lead you right to it.

One of my favourite Chinese confectionery shops here is Fung Wong biscuit, which is well known among the old-school city dwellers.

Here, you can find some of the best Chinese pastries like the char siew sou, tan tart (egg tart) and kaya kok (kaya puff). Prices are also very reasonable and folks who know this place would usually pack plenty of biscuits and pastries for takeaway.

Moving on, one of my favourite beef noodles stalls is found here in Cecil Street. Housed in what was previously a pre-war shop house, Kiew Yee ngau chap fun is a makan place that has stood the test of time.

Healthy business: The late breakfast crowd at Koon Kee noodle shop in Cecil Street.

As I recall, my aunt used to take me for lunch in this particular outlet back in the mid-70s. Now it is manned by the owner's son, who can be seen preparing his orders at a stall at the far left corner in Tang's food centre.

It is no mistake that the same fella, who is in his mid-50s, is now the man in charge. You can savour the ngau chap meen (beef offal noodles) either in soup or in dry gravy.

At RM6 a bowl, prices were inflated but the saving grace here is the good taste and reasonable portion. Kiew Yee noodle stall is one of the very few beef noodle sellers in the city that can give you a good portion of tender beef fillet with your order.

Now, if I may add, the stall's hand-made beef balls are so springy, I would say that they are the best I have ever tasted and so far, no makan place has come close.

Here in Cecil Street, you can find food from dawn to dusk. There is simply too much to cover and well, it seems that I may have left out the famous porridge next to Koon Kee and the Hokkien mee seller next to it.

But rest assured, I will cover these, especially for you, my readers out there, in my next “Samo super supper special food trail”.

To get there, hop onto an LRT and get off at the Pasar Seni station. Cecil Street is about a 10-minute walk from there. And, for those who have a cell-phone navigate by voice GPS system, key in the following coordinates: Koon Kee (Long N 03 08” 669', Lat E 101 41” 879'), Tang's Food Centre – Kiew Yee beef noodles (Long N 03 08” 669', Lat E 101 41” 880').

Sample European cuisine with emphasis on Croatian treats - The Star

2008-07-18T13:29:00.005+08:00

Jul 18, 2008 By ESTHER CHANDRAN

WALKING into the Dubrovnik restaurant is like entering the historical city itself.

The restaurant at Solaris Mont Kiara is owner Zoran Djumic's memory of Croatia as the family replicated the famed city by emphasising some of its charm, notably the white walls.

His daughter Dina, who is the general manager, says the family hoped to introduce Croatia and promote her people, culture and food to their customers.

Mouth-watering: The Lamb Croatia, a lamb steak dish lavish with green pepper sauce accompanied by mint flavoured green peas and pommes dauphine.

The republic's patron, St. Blaise or Sveti Vlaho as referred to by the locals is visible on the glass panels that front the outlet with the crest of Dubrovnik sharing a spot. The crest is also stamped on the cover of the plum red menu.

Dubrovnik has been called a Croatian restaurant but Dina corrects this perception, saying it serves European food with emphasis on Croatian favourites.

Not knowing what to expect at a Croatian-European outlet, we asked Dina and her friend Bruna Kobescak to walk us through the dishes.

White charm: Dubrovnik is elegant in white serving European and Croatian favourites.

On the menu, the appetiser section lists out a variety of soup and cheese offerings.

We had the Appetiser Platter that consisted of Strukli, Suppli and Palacinke, which are traditionally Croatian.

The Strukli is a likeable starter – a fresh cheese dumpling pan fried with breadcrumbs and served with sour cream while the Palacinke is crepes filled with cream cheese and baked.

The cheese for both these appetisers are made at the outlet so it is guaranteed to be fresh and flavourful.

There’s an Italian influence in the brown and round Suppli as these fried rice balls have mozzarella as an added ingredient.

With Italy, a close neighbour across the Adriatic Sea, it became evident why some of the dishes that rolled out of the kitchen looked very familiar.

The Calzone – the huge folded pizza was our first main course.

Packed with either beef or chicken salami, the calzone is handsomely flavoured with tomato, mushrooms, mozzarella and oregano.

Quickly looking through the menu, I caught sight of a list of pastas – Gnocchi alla Gorgonzola, Gnocchi Pomodoro, Pasta Spalato, Seafood Fettucini, Tagliatelle al’amatriciana and Carbonara.

“All the pastas here are freshly made and served with our homemade sauces,” Dina said.

Then Dina pointed to the wood-burning oven in the kitchen where the outlet's famed pizzas were baked.

Apple treat: The Apple Pita (creamy apple filling in thin crispy dough) is a traditional Croatian favourite.

She explained that the food of the Italians was also familiar to Croatians, as pastas, pizzas and breads had become part of their lifestyle.

A typical Croatian meal would be the Cevapi and Djuvedj, which translates to mean grilled meat with fragrant rice.

The Cevapi (meat) is styled like a kebab, only that the meat is not fashioned unto skewers but moulded by hand to look like sausages.

This simple grilled meat seasoned with garlic, salt and pepper is dished up with a lovely serving of rice, with eggplant, tomato, capsicum, celery and onions offering a good combination of taste and colour.

On the side, a spicy Croatian vegetable salsa accompanies the rice and meat presentation.

Authentic: The Appetiser Platter that consisted of Strukli, Suppli and Palacinke is traditionally Croatian.

Another Croatian dish is the Chicken Agram with chicken breast filled with scrambled eggs and fresh spices, served with chips and mixed salad.

The Lamb Croatia, a lamb steak dish lavish with green pepper sauce accompanied by mint flavoured green peas and pommes dauphine is appropriate for the not so adventurous as it borders on familiarity. It is after all, a steak!

Dina said some of the Croatian dishes required a day’s advance notice for preparation like Peka, Tartar Beefsteak and Sarma.

The Peka is described as a preparation of meat, seafood and vegetables under an iron bell, cooked in a wood-burning oven while the Tartar Beefsteak is grated raw beef that gets tossed with 12 spices at your table. Interesting!

The Sarma lends a little sour taste on the palate as minced beef with rice, rolled in sour cabbage leaf is served with gravy and mashed potatoes.

Dig in: A typical Croatian meal would be the Cevapi and Djuvedj with flavourful rice and minced meat sausages relished with Croatian vegetable salsa.

Once the Croatian chef’s creations have been dealt with, the French chef works his spell rolling out mouth-watering desserts to entice customers.

The traditional Croatian favourite Ragusa Caramelo (layered caramel cake) is a delightful introduction to Croatian sweets while the traditional Apple Pita (creamy apple filling in thin crispy dough) teases the palate further.

The Stef’s Chocolate Cake – chocolate mousse cake perfectly combined with amarena cherry is another satisfying end.

RESTAURANT DUBROVNIK, J-OG-14, Solaris Mont Kiara, 2, Jalan Solaris, Kuala Lumpur. (Tel: 03-6203 6780). Business hours: 11.30am to 11pm daily except Mondays.

Honeymoon bliss - The Star

2008-07-06T08:32:00.008+08:00

Jul 6 - Compiled by FARIDAH BEGUM

Honeymooning domestically is just as good as doing so abroad.

Bukit Tinggi, Pahang

None can compare to the French influenced Colmar Tropicale, which is only about an hour’s drive from the capital city of Kuala Lumpur and boasts of not just a setting but the ambience is not unlike the real towns of France that it emulates. Perfect for a weekend or just a short honeymoon, it is sure to appeal to the hearts of newly-weds for a repeated honeymoon trip.

Cameron Highlands, Pahang

The highlands offer honeymooning couples a great English setting. Not having to fork out thousands to get to the outskirts of London, you can enjoy afternoon tea, cool weather and many cold evenings together with good steamboats and Continental meals at most restaurants here.

The Andaman, Langkawi, Kedah

Situated in the picturesque Datai Bay, honeymooning couples will find the tranquillity a great help in keeping the romance burning. Lots to do with the natural setting such as bird watching, sunsets and even a round of golf if either one or both are enthusiasts.

Serai di Lanjut, Pahang

If a timeless holiday is on the cards, then this place is just right. Away from the hustle and bustle of city life coupled with the slow and easy pace here, one can just stretch out on the white sandy beaches for hours on end or play a round of golf or even go river fishing.

Pulau Perhentian, Terengganu

Many couples have met on scuba diving trips and this can account for quite a percentage of marriages. It is only right and perhaps understandable if they choose to go on a scuba diving honeymoon, especially where they first met. Pulau Perhentian may be the place or even a good alternative. Known as one of the best diving posts in the country, Pulau Perhentian is actually made up of two islands, namely Pulau Perhentian Besar and Pulau Perhentian Kecil.

Pangkor Island Resort, Pangkor, Perak

Look forward to sunset cruises, traditional Malay massages and lots of time together in the beautiful resort that was voted the best in the West Coast. With a private beach exclusively for guests of the resort, you can plan many outdoor activities such as jungle trekking, archery, parasailing and cycling.

Permai Rainforest Resort, Kuching, Sarawak

If your wish is to have a taste of everything, then this is the perfect getaway for you. You get a package of the sun, sea, beach, mountains, waterfalls and modern facilities all in one place. Just 30 minutes from Kuching, you will want for nothing except more time to do all the things you want together as a couple, and more.

Tanjong Jara, Terengganu

Noted for its pristine turquoise waters and its hidden location, there are lots that a honeymooning couple can do here. For one, it boasts of a good spa, just right for a couple that has gone through the mill with the preparation of the wedding and the crush of relatives. It also provides the couple a chance to be just by themselves and enjoy their newly entwined lives together.

Pulai Springs Desaru, Johor

Designed like an ancient Malay palace, Pulai Springs is on one of the unspoilt beaches south of the East Coast in the peninsula. Like most resorts, it promises the excitement of a beach resort yet maintains a calm and serene atmosphere that is conducive for honeymooning and gives couples time to acquaint themselves further besides enjoying the array of activities available here such as golf and jungle trekking, and with an untouched forest that casts a romantic glow in the evenings.

Nexus Resort Karambunai, Sabah

Winner of many prestigious awards, this place has been described as heaven on earth with its natural setting and the numerous activities that come with it. A lagoon park fulfils one’s desires of water games and the 30ha nature park within the resort gives honeymooning couples hours of trekking together.

Beef noodles, just as you like it - The Star

2008-07-03T18:08:00.005+08:00

Jul 3, 2008
FOOD TRAIL:BY SAM CHEONG

THREE things come to mind when I recall the good old days of Foch Avenue, which has been renamed Jalan Tun Tan Cheng Lock, after the founding father of the Malayan Chinese Association (now the Malaysian Chinese Association).

Still made by hand: Shin Kee is one of the few makan places around the business district that offers hand-made noodles.

First, the “Wild West” era, when phai kia (bad hats) roamed freely along the five-foot-way, terrorising secondary school students by mugging them in broad daylight.

A few of my schoolmates fell victim to such muggers and it was not until the late 80s that crime prevention rounds were intensified by the cops to deter the rising crime rate.

Kids were fearful of getting mugged while they waited for their buses at the bus stand located in front of the old Standard Chartered Bank in this area.

Thugs and misadventures aside, the next thing that came to mind was the second-hand bookstores that dotted this busy main road.
Busy area: The intersection of Jalan Tun Tan Cheng Lock and Jalan Tun H.S. Lee.

I used to sell my old Beano, Dandy and 2000AD comics for pocket money to a newsvendor who set up shop next to the Standard Chartered Bank here.

It justified spending 30 sen on the bus ride and a trip to the Rex cinema at Jalan Sultan where, for RM1.60, one could enjoy a movie in the comfort of a first-class seat.

But, it was the third and most memorable thing that got me coming back to Jalan Tun Tan Cheng Lock – the good food – and this can be found at Lai Foong coffee shop.

If you grew up in the city, this is one makan place that needs no introduction. Lai Foong began its business more than half a century ago.

Today, it is still going strong. What I like about eating in this coffee shop is the no-frills selection of rice and noodle dishes. And one of the most famous stalls in this eatery is the ngau chap meen (beef noodles).

After 51 years, the quality and portion is still as good. When it comes to pricing, I would say that the fare is decent and the portion, generous.

Tasty and unique: Shin Kee's beef noodles.

A bowl of beef noodles costs RM5 for a small helping and RM6 for a bigger helping, for those with a large appetite. Now, if you ask the seasoned folks who eat here, they would recommend a “customised” bowl of beef noodles.

For me, the thrill here is to ask for the ngau peen or bull's penis. This special dish can cost RM12 or more, depending on the choice morsels that you add.

And, since the “extra” special ingredient is not always available, not every beef noodle lover would get an order of bull's penis. I was told that you have to go early or call the stall owner to book your additional serving of the bull's pride.

So, how does it compare with the mamak's sup torpedo? Well, there are differences. The sup torpedo version is rather crunchy while Lai Foong's ngau peen is tender.

No drop in quality: Lai Foong's beef koay teow has retained its quality and taste after all these years.

Whichever way you look at it, it will take plenty of guts to munch down an exotic dish such as this. Bull's penis aside, there are some really good stalls at Lai Foong.

But, before you embark on your journey to this coffee shop, let me remind you that parking lots around this central business district are limited.

Not only that; the makan place is usually packed during lunch hour – so, if you want to enjoy your noodles, the best thing to do is to get there early.

The kai fan (chicken rice) came highly recommended and if you love Chinese confectionery and pastries, there is the Tong Kee stall that sells them.

For your late tea session, my recommendation would be the sesame crackers and butter buns. You cannot go wrong with this combination.

And, while we are on the subject of beef noodles, there is another makan place opposite Lai Foong coffee shop called Shin Kee beef noodle specialist.

It is easy to locate this eatery because it is a corner lot and it is perpetually crowded. I discovered this noodle shop when I made my way to a bank here to pay the instalment on my car loan.

I learnt that the noodles at this shop are hand-made and each bowl costs RM6 (small) and RM8 (large). You can ask for beef balls or ngau chap (beef offal).

Service is prompt and with the good tasting noodles, the makan experience here is pretty pleasant. The shop is open from 10am to 5pm and is closed on Wednesdays.

To get to Jalan Tun Tan Cheng Lock, you can take an LRT ride to the Pasar Seni station and take an eight–minute walk. Major bus companies also ply this route and the nearest stops are at the Central Market and Kota Raya complex.

Looking at Neem - The Star

2008-06-19T07:27:00.000+08:00

Ancient remedy for healthy skin in the new millennium.

THE ancients, as well as modern science, acknowledge neem, also known as nimba or margosa, as a powerful healing herb with diverse applications.

Described in Ayurvedic texts as sarva roga nivarini – that which keeps all diseases at bay, or arishtha – reliever of disease – neem has been used in the Ayurvedic tradition for thousands of years to maintain health.

The roots, bark, gum, leaves, fruit, seed kernels and seed oil are all used in therapeutic preparations for both internal and topical use.

Neem and skin diseases

This remarkable tree has over 135 biological compounds – making it effective for a wide range of ailments. The neem leaf is renowned for having an almost magical effect on the skin. It works as an antifungal, antiseptic and anti-inflammatory.

A neem sapling ... The roots, bark, gum, leaves, fruit, seed kernels and seed oil of neem are all used in therapeutic preparations for both internal and topical use.

Like the leaves, the oil (obtained by crushing neem seeds) is used for skin problems.

Neem preparations are reportedly efficacious against a variety of skin diseases, septic sores, and infected burns. Neem is toxic to several fungi that attack humans, including the causes of athlete’s foot and ringworm. It ca be used against candida, which cause yeast infections and thrush.

Experiments with smallpox, chicken pox, and fowl pox show that although neem does not cure these diseases, it is effective for purposes of prevention.

According to a report from the National Research Council’s Ad Hoc Panel of the Board on Science and Technology for International Development, neem preparations from the leaves or oils can be used as general antiseptics. Because neem contains antibacterial properties, it is highly effective in treating epidermal conditions such as acne, psoriasis and eczema and other persistent skin problems.

It is also used for treating septic sores, infected burns, scrofula, indolent ulcers and ringworm.

Even many medical practitioners believe that smallpox, chicken pox and warts can be treated with a paste of neem leaves – usually rubbed directly on the infected skin.

Stubborn warts can be cleared up when a high-quality neem product is used. Unlike synthetic chemicals that often produce side effects such as rashes, allergic reactions, or redness, neem doesn’t seem to have any of these side-effects.

Early Ayurvedic practitioners believed high sugar levels in the body caused skin disease. Neem’s bitter quality was considered to counteract the sweetness.

Indians historically bathed in neem leaves steeped in hot water. This is still a common procedure for curing skin ailments or allergic reactions.

Neem oil can help with the symptoms of psoriasis. The oil moisturises and protects the skin while healing the lesions, scaling and irritation.

Experiments have shown that patients with psoriasis who have taken neem leaf orally, combined with trpical treatment with neem extracts and neem seed oil, achieve results at least as positive as those who use coal tar and cortisone, the more traditional treatments.

Coal tar products are messy and smelly and cortisone can thin the skin when used repeatedly. Neem has neither side effect.

It can be used for extended periods of time without any side effects, is easy to apply and is relatively inexpensive.

This article is courtesy of Pharmaniaga. For more information, e-mail starhealth@thestar.com.my. The information provided is for educational purposes only and should not be considered as medical advice. The Star does not give any warranty on accuracy, completeness, functionality, usefulness or other assurances as to the content appearing in this column. The Star disclaims all responsibility for any losses, damage to property or personal injury suffered directly or indirectly from reliance on such information.

Steak, lobster and pasta to thrill taste buds - The Star

2008-06-17T21:16:00.005+08:00

Jun 17, 2008 By OH ING YEEN

Cosy: The cosy ambience of the outlet invites diners to unwind.

REGULAR patrons of the San Francisco Steakhouse in Summit USJ who were dismayed when the outlet closed, will be happy to know that it has shifted to Jaya Square in SS17/2.

Located next to the New Pantai Expressway (NPE), it is easily accessible and there is ample parking space. The outlet sports a San Francisco-themed interior, reflecting the city after which the steakhouse is named, with a cosy ambience.

With its tagline 'Where steak lovers call home', diners need look no further for tender and succulent steaks. Steak lovers can choose from juicy prime steaks of Angus beef or Australian Wagyu beef. Known for its marbling that gives rise to its “melt in the mouth” texture, the Wagyu beef is a popular choice.

Homemade Egg Pasta: Vongole Spaghetti is a perfect choice for those who like clams.

This branch is the first to feature the Homemade Egg Pasta, prepared under the supervision of executive chef Federico Michieletto. It is available only in the Jaya Square branch but will soon be available at all outlets. Diners can select from Spaghettoni Chitarra, Tagliatelle, and Handcut Pappardelle and six styles of preparation.

The highly recommended Aglio Olio style is a simple yet tasty combination of pasta, virgin olive oil, garlic, parsley and chilli to add a hint of spiciness.

If you like clams, try the Vongole style (vongole is Italian for “clams”), prepared with fresh clams sautéed in extra virgin oil with garlic, chilli and parsley.

Juicy prime steaks: Patrons can choose from Australian Wagyu beef or Angus beef.

Other options include Chicken Mushroom Alfredo, Beef Bolognese, Carbonara, and Cheese Maccheroni.

Diners can choose to start the meal with the flavourful Onion Soup, garnished with cheese croutons, that absorb the taste of sliced onion gently cooked in chicken consommé.

The Golden Gate Burger is a popular choice among young adults. The juicy grilled beef patty served in a bun with cheese and onion, comes with baked beans, coleslaw and French fries.

Sweet ending: Banana Tart with Chocolate Ice Cream and Vanilla Sauce, made from fresh bananas.

Seafood lovers can opt for the Boston Live Lobster. Whether grilled with garlic butter, broiled with spicy sauce or baked Thermidor style, is bound to satisfy your cravings for fresh lobster.

To end the meal on a sweet note, diners can choose from an array of delectable cakes, including the Almond Tiramisu, Cheese Cake and Chocolate Brownie A La Mode.

SAN FRANCISCO STEAKHOUSE, Ground Floor, Lot 7343, 5517/2, Subang Jaya, Selangor (Tel: 03-5635 3338). Business hours: Daily, noon to midnight. For more info, browse www.ttrb.com.my.

A day at Durian-lover's paradise

2008-06-02T19:54:00.000+08:00

If you are a durian fan and want to experience a different kind of durian tasting, then Bao Sheng Durian Farm in Sungai Pinang may be your dream destination.

Eat dim sum to your heart’s content without breaking the bank

2008-06-02T13:46:00.004+08:00

The Star - Jun 2, 2008 By THO XIN YI

THE trick in making dim sum is to be innovative and creative, yet not losing the traditional touches.

Chef Yau Kim Yew of Golden Phoenix Restaurant in Hotel Equatorial Kuala Lumpur takes great pleasure in inventing unique dim sum.

“I love to create and improve on different types of dim sum, and I enjoy the wonderful sense of accomplishment when my customers like what I have made,” he said.

Innovative chef: Chef Yau with the dim sum he created.

Possibly the youngest dim sum chef working in the Kuala Lumpur hotels, Yau started to learn the tricks of the trade at the age of 19.

“I entered this line of work out of my passion for indulging in dim sum. I worked in restaurants before I joined hotels, and became a chef at 27,” said the 29-year-old.

Yau has introduced some new dishes in the recently revamped dim sum menu and topping the list are Deep Fried Seafood Banana Rolls with Wasabi Sauce and Deep Fried Prawns with Cheese.

The Deep Fried dim sum: (From top) Deep Fried Prawns with Cheese, Pan Fried Minced Pork Meat Buns with Vegetables and Deep Fried Seafood Banana Rolls with Wasabi Sauce.

As its name suggests, the first item contains seafood, banana and wasabi – an unusual combination indeed.

“When fried, the banana is very aromatic and the wasabi adds a mild spicy flavour,” said Yau.

He assured diners that the Deep Fried Prawns with Cheese was not too cheesy as only a small portion of mozzarella cheese was added to the paste, before it was coated with cubed breadcrumbs and deep-fried in hot oil until the dim sum was crispy.

Meanwhile, the Pan Fried Minced Pork Meat Buns with Vegetables is a Shanghai-style dim sum item with pork, spring onion, ginger and pok choy.

Natural colour: Shredded red cabbage is visible in this Steamed Prawn Dumpling, adding some colour to the otherwise plain dim sum.

“It is steamed before being pan-fried to bring out its aroma,” Yau said, adding that all flour used in making dim sum was imported from Hong Kong to ensure the smooth texture of the buns.

Diners who do not fancy fried dim sum can opt for the 14 types of steamed dim sum available in the menu.

“In other restaurants, the prawn dumpling often contains mushrooms, but I add vegetables in our Steamed Prawn Dumplings with Red Cabbage. The appealing colour of this dim sum is natural, coming from the vegetables,” said Yau.

Another unique creation by Yau is the Steamed Sand Buns of Golden Phoenix.

The paste in the bun is made of salted egg yolk, milk powder and milk. When served, the paste that oozes from the soft bun is smooth and piping hot.

The Steamed Octopus and Prawn Dumpling is a fusion of Japanese and Chinese fare.

Fusion fare: The Japanese-inspired Steamed Octopus and Prawn Dumpling.

“I feel that the Japanese and the Chinese share a similar eating culture and thus the ingredients can be mixed and matched to bring about optimum results,” he said.

For dessert, Yau recommends Chilled Aloe with Butter Paste and Chilled Mango Pancakes.

“The former features aloe vera cubes served in blended avocado. We do not add sugar to it so the sweetness is all natural, from the fruits in this dessert,” he said.

As for the Chilled Mango Pancakes, the choice of mango is important.

“We import the mangoes from either India or Sri Lanka as these mangoes are very aromatic,” Yau explained.

Currently, there is a Yum Ley Sek (eat all you can) dim sum promotion until year-end.

Diners can order any steamed and deep-fried dim sum, congee and rice flour rolls. The promotion also includes three types of dessert chosen by the restaurant.

Priced at RM48++ per adult and RM24++ per child, the promotion is only available on Saturdays, Sundays and public holidays.

Reservations are preferred.

GOLDEN PHOENIX, Hotel Equatorial, Jalan Sultan Ismail, 50250 Kuala Lumpur (Tel: 03-2161 7777 ext 8223). Dim sum is available from noon to 2.30pm on weekdays and Saturdays, and from 11am to 2.30pm on Sundays and public holidays. Non-halal.

Fast & Easy: Bread & Butter Pudding

2008-05-31T10:30:00.000+08:00

Learn how to make bread and butter pudding with a twist.

Tips on picking a good durian - The Star

2008-05-30T15:20:00.001+08:00

May 30 - By CHRISTINA CHIN

DURIAN lovers take note! Before you fork out some hard earned cash for the King of Fruits (which incidentally, is costlier this season due to the lean harvest), there are some general tips on choosing a good durian.

According to Bao Sheng Durian Farm co-owner T.S. Chang, several factors including the size, colour, texture and appearance are good indicators of whether you are getting your money’s worth.

“When it comes to durians, bigger is not necessarily better. Smaller ones will have fewer fruits but they are often tastier and more fragrant.

“In the old days, people preferred Thai durians because the flesh is thicker. But in recent years, the vote is for Malaysian (or more precisely, Balik Pulau) durians because they are more fragrant, thanks to Penang island's optimal soil and weather conditions.

“True durian connoisseurs look for quality rather than quantity,” he told StarMetro du-ring a visit to his estate in Sungai Pinang re-cently.

He also advised customers to always “inhale”.

“Pick up the fruit and hold it close to your nose.

“Look for the fruit that omits the strongest and most overwhelming (which non-durian lovers will describe as pungent) scent.

“If the scent is strong, it means that the fruit is ripe. Once you are happy with the strong scent, shake the fruit – a good fruit will have an echo because the flesh inside is not stuck to the husk,” he smiled, adding that fruits with a yellowish hue were not fresh.

“Brownish and greenish durians would be your best bet. But to be sure, take a closer look at the stem – if it is green and damp, it means that it has just dropped off the tree. Within a few hours, durian stems dry up,” he explained.

Chang also revealed that fruits from older trees were better than those from younger ones.

“Durian trees can bear fruit until they are about a century old. Unfortunately, unless you are an expert, you will have to ask the seller whether the fruit is from an old or young tree,” he said.

“Finally, once you have made your selection, tell the seller to make an incision to allow you to have a peek at the flesh inside.

“What we are looking for is a wrinkly texture. Also, use your finger and poke the flesh lightly – the thin layer of ‘skin’ should not break,” he added.

Restaurant offers discounts on crabs in conjunction with its anniversary - The Star

2008-05-12T19:40:00.004+08:00

May 12, 2008 By THO XIN YI (thoxinyi@thestar.com.my)

Good combination: Sweet & Sour Crab served with homemade man tou.

HERE’S a piece of fabulous news for crab lovers – Green View Restaurant is serving its famous crab dishes at a discounted price!

Its director Tan Jau Wey said the not-to-be-missed promotion is held in conjunction with the restaurant’s 15th anniversary.

“The usual price for our green crabs is RM60, RM70 or RM80 per kg depending on their sizes, but now it’s only RM40, RM50 or RM60 per kg. This is our way of showing appreciation to our loyal customers,” he said.

The promotion, which would go on for the next three months is valid for dine-in only.

Tan said they have 10 ways of cooking crabs and the Salted Egg Yolk and Sweet and Sour styles come highly recommended.

“For the sweet and sour version, we use tomato, chilli sauce, cubed ginger and sliced chilli. And it’s served with pan-fried man tou (bread rolls) for customers to dip in the sauce. It’s really tasty,” he said.

A good way to start the meal: Crispy Honey Sotong.

As for the Salted Egg Yolk Crabs, the crabs are covered in thick salted egg yolk paste cooked with margarine, ideal milk and curry leaves.

“Our crabs are imported from Indonesia. When the crabs are delivered to us, we check thoroughly to make sure that each is full of flesh,” said Tan.

Other than crabs, the restaurant is also renowned for its Sang Har Mien – deep-fried wan tan mee topped with king sized udang galah and served in stock gravy.

“Our Sang Har Mien is different because we cook the noodles in boiling water before frying it slowly with oil. And our gravy is sweet as the stock is made from boiling old chicken and bones,” said Tan.

The other signature dishes include Crispy Honey Sotong (squids) and Crispy Pork Knuckle.

Rich creation: Salted Egg Yolk Crabs covered in thick salted egg yolk paste cooked with margarine, ideal milk and curry leaves.

“Only tentacles of certain sizes are used to ensure the right level of crispiness when we deep-fry the squids. They are then tossed with our special honey sauce which contains bird’s eye chilli,” he said.

The pork knuckle is marinated with coarse salt for two hours and it is braised for another two to three hours.

The sauce from the braising is served together with the dish later.

“You can either eat the pork on its own, dip it in the sauce or the Thai chilli sauce,” said Tan.

GREEN VIEW RESTAURANT, No.6-8, Jalan 19/3, 46300 Petaling Jaya. (Tel: 03-7958 1076/7954 9263). Business Hours: Daily, 11am-11pm. NON-HALAL.

Happy Mother's Day

2008-05-11T17:34:00.000+08:00

To all the mothers, happy mother's day. You are the greatest mum.

Smell of a sweet deal - The Sun

2008-05-09T00:18:00.000+08:00

May 8, 2008 by Mei Choo

Delectable desserts that come with the sweet, strong aroma of durians at
Sweet Chat’s A Royal Affair promotion for the whole month of May.

THERE’S a little open café tucked at one corner of South Court in Mid Valley Megamall that’s serving a right royal feast for this whole month.
Situated just two floors below GSC cinema, Sweet Chat Café is ready to set mouths watering and noses twitching at its offerings of the king of fruits in eight delectable desserts during its A Royal Affair promotion.

That’s right, lovers of durian can now partake of the fruit in all its aromatic freshness in the cool comfort of a mall. There’s the outlet’s crowd favourite of durian pancake – little nuggets of durian flesh wrapped in a wafer-thin pancake; chilled pulut hitam paste with durian – dollops of boiled mashed pulut hitam and durian flesh served together with coconut milk; and the ever-popular durian cendol.

New on the menu are durian with such interesting combinations as grass jelly, scones, soya bean jelly, almond cream and bubur cha-cha.

The price? From RM6.90++ onwards but says Sweet Chat’s franchise manager Lim Siew Lay, during this promotion, the outlet is offering the durian pancake at RM5.50++, and cendol and pulut hitam at RM6++.

She adds: "Our customers love these three durian desserts which prompted us to go further with the fruit in this promotion."

Brand manager Kwan Lynn-Ee says they experimented with the combinations for a month before deciding on the five to add to the menu.

Sweet Chat is a halal café serving desserts and light meals set in the style of Hongkong cafés. Opened in June last year, the outlet is the first of this new sideline for parent company TCRS Restaurants Sdn Bhd, which runs the popular The Chicken Rice Shop franchise.

Two more branches are in the pipeline, targeted at malls in the Klang Valley.

TCRS director Wong Kah Lin says their intention is to make Sweet Chat a third stop for their customers after their home and office; a place they can go to for a bite and chat.

Besides serving desserts (a selection of 26 ‘sweet endings’ both hot – such as almond cream with tong yuen, sago pudding and gandum; and cold – like red ruby, tutti fruiti grass jelly and strawberry volcanics), the café also offers tuna and chicken sandwiches and other light meals.

They include baked veggie with creamy white sauce, topped with cheese and served with nachos; melties which are toasted focaccia bread topped with melted cheese and a choice of barbecued chicken or chicken bologna with nachos; and honey BBQ chicken burger (sumptuous whole cut of honey barbecued chicken chop in a bun with tomatoes, cucumber and lettuce with a side serving of nachos).

There are also a noodle salad that comes with a spicy Turkish dressing and spaghetti with black pepper chicken or spicy oriental minced chicken.

Not to be missed is Sweet Chat’s latest offering of spicy smoked beef pasta which is an adaptation of the Negri Sembilan dish of masak daging salar chilli api. The pasta has the hot tang of chillies with a strong kunyit taste while the smoked beef is meltingly tender.

Customers can enjoy these meals a la carte (from RM9.90++) or opt for the delectable sets (from RM14.90++).

Another must-try is the yam cake (RM5.50++) which is "just the way grandma makes it" with plenty of yam and served with a special chilli sauce.

The café also has a wide choice of drinks, from hot tea by the pot, and coffee like a local latte or Brazilian coffee, to cold thirst quenchers that range from fizzy sparkling juices to shaved ice concoctions and iced Irish coffee. Prices start from RM5.90++.

Sweet Chat can seat 76 people at a stretch and is open daily during mall hours.

Sweet Chat is located at Lot F-039, First Floor, South Court, Mid Valley Megamall. For details, call 03-2287 2798.

Mothers eat for free - The Sun

2008-05-09T00:16:00.002+08:00

May 8, 2008

Attention all mothers! On Mother’s Day this Sunday, you can eat lunch for free when dining with three members of the family at either Chatz Brasserie or Si Chuan Dou Hua Restaurant, Parkroyal Kuala Lumpur.
Boasting an impressive buffet featuring over 80 items, Chatz Brasserie offers some choice fare including pasta and waffle stations, salads, carving station, grilled meats, cold cuts and dim sum.

Others include creamy pumpkin soup with rissole-smoked chicken, wood-fired pizza with various toppings as well as a mouth-watering selection of desserts.

The buffet also includes refreshing beverages such as sugar cane, soya bean cincau, honey lime and longan.

The buffet is priced at RM58++ per adult and RM29++ per child (12 years and under).

Over at Si Chuan Dou Hua, mum and family can enjoy the authentic spiced flavours of Sichuan cuisine in a six-course set lunch.

Priced at RM58++ per person, the lunch includes delights such as the trio cold combination platter, braised abalone, sea cucumber with green vegetables and superior oyster sauce, steamed drunken cod fish, yam fried rice, and double-boiled American ginseng, snow fungus and almond seeds.

Besides eating for free (terms and conditions apply), mothers attending the luncheon are entitled to enter a lucky draw for a chance to win a chef for a day. The chef will whip up a gourmet meal for the lucky mother, her family and/or friends (up to five persons).

Who knows, along the way, mum may pick up a cooking technique or two.

The buffet luncheons are available from noon to 2.30pm. – Prakash Jayakumar

For details and reservations, call 03-21470 088, ext 6350 (for Chatz Brasserie) and ext 6352 (for Si Chuan Dou Hua).

Alive with the sound of music

2008-05-08T11:00:00.004+08:00

By LOOI SUE-CHERN

THE Penang Botanic Gardens’ Quarry Gardens took on a carnival vibe over the weekend with revellers en-joying the Penang World Music Festival.

The event returned to the gardens for a second instalment, bringing in a whole new line-up of artistes from across the globe.

The festival started on Friday evening on a spiritual note with Penang-Australian band Dya Singh’s beautiful Sikh hymns.

The audience was then charm-ed by Irish band Teada’s fast-paced joyous tunes.

Revellers flock to the Botanic Gardens to enjoy the Penang World Music Festival. Bands from all over the globe like Afenginn from Denmark (inset) mesmerise everyone.

Viva Mexico:Mono Blanco introducing the audience to Son Jarocho music.

Rhythm of the night:Revellers dancing to the beat.

Terengganu’s Kumpulan Den-dang Anak serenaded with music full of passion, heart and soul while Mexican band Mono Blanco introduced their listeners to the melodious Son Jarocho music of Veracruz.

The funky and humorous Danish band Afenginn continued the concert with its intoxicating energetic performances of Nordic folk music before Salem Tradition of the Reunion Islands filled the Quarry Gardens with wondrous vocals and rhythmic beats.

The second night kicked off with Malaysia’s own bamboo band, Kumpulan Kinabalu Merdu Sound from Sabah that delivered indigenous music played on homemade wind, string and percussion instruments.

Badila, a band of three cultures - Iranian, Indian and French – gave a culture-packed performance with its enthralling dancer and her continuous twirling.

While the Irish lads of Teada returned with more wonder- ful tunes, Canadian band Ga-lants, Tu Perds Ton Temps presented their audience with a cappella Quebecois folk songs for women.

Kuala Lumpur’s Diplomats of Drum stood out with its modern tunes played using traditional instruments collected from different continents like the Scottish bagpipe, Malay gendang, West African djembe and Punjab dhol.

Chants never sounded so explosively good until Croatian ethno-rock band Kries hit the stage to close the second night. Their performance was hypnotic and addictive.

On Sunday, the final night, Tibetan band Techung sang songs of freedom, while American band Balfa Toujours gave revellers a taste of Cajun French music.

French band Lo Cor De La Plana gave music fans more French songs accompanied only by percussion beats, handclaps, and feet taps and stomps.

After a revisit to Denmark with the eccentric and ever fun to watch Afenginn, Kenyan group Kenge Kenge ended the musical journey with its benga (something beautiful) music.

The men and women of Kenge Kenge, and their wonderful display of showmanship and humour throughout their performance certainly gave the show a very happy ending.

Over 10,000 people attended the three-night music festival.

For the second year, the World Music Festival brought revellers nothing but joy, excitement and wonderful music which acted as a bridge to different cultures.

The only thing missing from the event was the rain, which was a good thing.

The 2008 Penang World Music Festival was organised by the Ministry of Tourism, Tourism Malaysia and the Penang Tourism Action Council (PTAC), and sponsored by Eastern and Oriental (E & O) Hotel, MBF Cards, Malaysia Airlines, Firefly and Air Asia.

Tourism Ministry secretary-general Datuk Dr Victor Wee said at a press conference on Saturday that the event generated a lot of interest locally and abroad, with international bands offering themselves to the organisers.

Wee said the festival in Penang was de-linked from the Rainforest Music Festival in Sarawak, as the performing bands for both events were completely different, unlike last year.

PTAC chairman Datuk Kee Phaik Cheen, who was also present, said a certain standard for the event had been set and it must be maintained, if not heightened.

She also said a larger crowd could be expected at next year’s World Music Festival, which will start from Labour Day until May 3.

Side dishes add spice to King Pie - The Sun

2008-05-01T10:17:00.003+08:00

May 1, 2008 By T.K Letchumy Tamboo

THOSE on a lookout for a complete and wholesome meal which can be enjoyed at any time of the day can now rejoice because King Pie has just the thing on hand.
The largest pie franchise in Malaysia has made good its tagline of Make It a Meal by introducing more side dishes (left) to go with the pies. New are coleslaw, mashed potato with black pepper chicken gravy, potato salad, macaroni and cheese, baked beans and fruit salad to add to the chips.

"The market in Malaysia is moving towards side dishes and that is the reason why we came up with these additions," said David Topper, the regional operations manager of King Pie.

When combined with King Pie’s assortment of pies such as the best-selling chicken mushroom pie, pepper steak pie, apple pie, lamb and mint pie, and salami and cheese pie, the new side orders make it a perfect meal.

The pies are made with top quality meat cuts and original spices from South Africa and come in three sizes – the snack-sized Just Munch, medium-sized Traditional Munch, and large Super Munch.

King Pie currently has four outlets in the Klang Valley.

Currently, King Pie is offering The Super Deal Combo Meal at only RM9.90 until the end of May which comes with two complimentary 20ml limited edition bottles of Lingham’s chilli sauce.

The combo meal offers a Traditional Munch pie with half portion chips and 16oz Pepsi at all King Pie outlets except for Pavilion KL which gives Lipton Iced Lemon Tea instead. The drink can be upsized to a 22oz for an additional 70sen.

Treat her like a queen - The Sun

2008-05-01T10:13:00.002+08:00

May 1, 2008

It’s that time of year again where we honour mothers. For Mother’s Day this year, Crown Princess Kuala Lumpur has come up with specially-created menus to help you treat your mum to a divine meal.

For one price, mum can indulge in an elaborate high-tea spread from both Café on the Tenth and Spring Garden Chinese Restaurant. The kitchen team is preparing a variety of local and international favourites.

Café on the Tenth will serve up a long list of appetizers, delicious selection of hot dishes and mouth-watering desserts from local kuih to freshly-baked cakes and pastries.

Meanwhile, Spring Garden Chinese Restaurant will feature a wide variety of hot and fried dim sum and authentic selection of Chinese cuisine. A la minute stalls featuring teh tarik, a selection of local favourites, roti bakar, and many more varieties are also available at the poolside.

The afternoon will also be filled with fun and laughter, lucky draw prizes, surprise door gifts and much more. Fun games will also be available for mums to showcase off their hidden talents.

The Mother’s Day Hi-Tea at Crown Princess Kuala Lumpur on May 11 is from 12.30pm to 4pm and priced at only RM48++ (per adult) and RM24++ (per child and senior citizen).

If your mother prefers an all-out Chinese dinner, Crown Princess’ master chef Simon Chin from the Spring Garden Chinese Restaurant has created a delicious nine-course Mother’s Day Set Menu priced at RM688++ (per table of 10 persons).

This special menu, dedicated to the day’s special woman, is created with a touch of home recipes in mind to ensure mum is pleased. This menu is available for the whole month of May.

Among the dishes in the menu are braised shark’s fin soup with crabmeat and dried scallop, deep-fried pei pa crispy chicken with prawns, fried tiger prawn with spicy gravy sauce, and fried rice in lotus leaf.

Spring Garden Chinese Restaurant is open for lunch from noon to 2.30pm, and dinner from 6.30pm to 10.30pm.

For inquiries and reservations, call 03-2162 5522 ext 5503 for Café on the Tenth and ext 5511 for Spring Garden Chinese Restaurant.

Nostalgic trip down food lane - The Star

2008-05-01T09:53:00.000+08:00

May 1, 2008

Food Trail By SAM CHEONG

JALAN Raja Bot is a place that is close to our reporter's heart. Having spent nearly two decades around the neighbourhood, revisiting this place has invoked plenty of nostalgia.

For starters, this area is connected to Jalan Tuanku Abdul Rahman and with its proximity to Jalan Chow Kit it's often mistaken for 'pasar Chow Kit', considered notorious due to gang fights in the early 70s.

Traditional: Nasi Campur Berulam is one of the specialities at the Bot Market.

And when it comes to food, the Raja Bot area has a colourful reputation. In short, you will never starve because choices are aplenty covering dishes from all races. Naturalised traders of Indonesian descent have taken over many of the business outlets here as the older Chinese residents are slowly fading away.

The first thing you would notice at the Jalan Raja Bot junction, is the covered street bazaars offering food, textile and ornamental products imported from Indonesia and China.

Our reporter recommends two makan places here that had gained popularity with the regulars here. First, if you are a noodle lover and beef is your game -- there's 'Pak Ngah' bihun sup Utara.
Now, this trader made his name back in the mid-80s with his trademarked yellow-coloured turmeric-dyed rice noodles. What's good; is the sambal sauce that goes well with the rich and aromatic beef broth.

And please do not be squeamish when you see the stall owner's assistant adding cold water into the boiling soup where pieces of cow's lung and entrails could be seen floating.

Old hand: Uncle Soo dishing out his wet char koay teow.

If fear is no factor, ask for the bihun sup Utara campur dan tambah inti (soup noodles with additional cow 'spare parts') and at RM3.80 a bowl, the price is unbeatable.

To get the low-down our reporter caught up with Amir “Ghurka” Hamzah (he is often mistaken for a Nepali) who was busy slurping his bowl of hot soup noodles.

The 47-year-old retired Army personnel said he has been a regular at Pak Ngah's stall since the day he started. “Eh, you want good makan here, very simple. Just follow your nose,” said Amir in broken English.

Besides giving a detailed and rich history of the stalls at Raja Bot, the ex-soldier who now works as a factory hand said working-class people prefer to have their food around the area because of the cheap and good factor.

If you take a slow walk around this part of the city, you come across many food stalls that are densely packed, and the choices are aplenty. Most of the traders here are Malays and Indonesians.

From nasi campur to bakso and soto, Amir said people are comfortable with the choices.

Food for everyone: The pedestrian mall in Jalan Raja Bot is a favourite haunt for city dwellers.

Moving on, there is an older part of Raja Bot that few people are aware of . If you want Chinese food, there's the Jalan Haji Hussein covered hawker centre.

This old school makan place was at its height in the late 80s where good hawker fare like curry laksa, nasi lemak, yee yuen fun and char koay teow could be found.

Today, few remaining traders are in their twilight years trying to come to terms with the rapid modernisation. One particular noodle seller whom our reporter had become good friends with is Uncle Soo who owns a 'wet' char koay teow stall at the hawker centre.

Still popular: The Raja Bot market is one of the earliest wet markets in Kuala Lumpur.

Soo has been in business for more than three decades and armed with his trusty wok ladle, he put two of his sons through their tertiary education.

Coming back to his speciality, the man who is in his late 60s said he kept prices for his noodles at a standard rate of RM3 for a small helping and RM3.80 for the larger portion.

What is unique about the man's char koay teow -- is the ingredients. Instead of using 'koo chai', chinese sausage and shrimps, Soo fries his noodles with choy sum, taugeh, fresh blood cockles and eggs. This is a dish that's slowly fading with time. In the past, the central Peninsular had their own style of frying rice noodles and egg noodles. Many of such traders have either died or retired from the business.

Soo, who was a former taxi-driver picked up the art from his 'sifu' who ran the same stall at Jalan Haji Hussein in the late 60s.

“The man taught me everything he knew. I took over in the early 80s and have been maintaining it ever since. My customers are mainly Malays and some regulars who have supported me from day one,” he explained.

He said there is no such thing as retirement as running the char koay teow is the only means to keep him going. The modest trader offered his noodle dish at RM3. Our reporter found the small plate to be filling and nothing much as changed in terms of flavour, just the the lard and pork rind that made it rather tasty was missing.

Other noteworthy stalls at the hawker centre includes a curry noodle seller known as “Kehleng Mui Laksa Fun” (Indian girl curry laksa) that has a loyal following and the wantan mee stall located just a few metres away from Soo's char koay teow.

To get to Jalan Raja Bot, take the Monorail and get off at the Chow Kit station. The Malay warungs are located near the Jalan Tuanku Abdul Rahman bus stop while Jalan Haji Hussein's hawker centre can be found in the ground floor of the City Hall Kuala Lumpur's administrative building in the neighbourhood.

Gourmet trail: Delicious side of Tin Town - NST

2008-04-27T16:26:00.000+08:00

Malaysians are beginning to discover that Ipoh has much to offer gourmands. Just thinking about it is enough to help CASEY NG work up an appetite.

THE road is choked with traffic from dawn to dusk. The clanging of cups and bowls as well as orders for food and drinks hollered from across the street often reach deafening decibles.

Yet, Ipoh folk can’t think of a better place to have a cuppa than at one of the coffeeshops along Jalan Bandar Timah.

Apart from its limestone outcrops and pretty girls, Ipoh is famous for its food novelties like white coffee, ngah choy kai (beansprouts and chicken) and hor fun that give visitors enough reasons to make the city one of their favourite destinations for food in the country.

In a city where food forms its historic core, one can expect the sediments of its past to show in quaint restaurants, street stalls and the multi-racial behind-the-scene cooks.

To tantalise your tastebuds, this is an account of an insider’s experiences along Ipoh’s gourmet trail that will make you postpone your diet.

A Little Bit Of History

Before we start, it’s important to know a little about Ipoh’s history. Tin was the very reason the city began and the Kinta River was a crucial transport artery that linked tin-rich areas like Ulu Kinta, Batu Gajah, Malim Nawar and Papan. Ipoh was the stopover for tin smelting and other commercial dealings.

Although Batu Gajah was the preferred hub during British governance, Ipoh’s popularity among rich landowners, planters and tin miners soared when social clubs, restaurants, cabarets, gambling dens and drinking bars started dotting its environs.

Population growth gained momentum and by 1937, Ipoh had become the capital of Perak.
When tin prices fell after World War II, the riverfront town never regained its former lustre. Today it forms an enclave fondly known as “Ipoh Old Town”.

While the city boundary continued to expand after Merdeka, the Old Town saw very little change owing to the Rent Control Act 1966 that classified shophouses as “pre-war buildings” and made it illegal for landlords to impose high rentals.

In turn, the low rental meant landlords could not do much to change the buildings.
That, in a way, helped the old settlement preserve its character, way of life and, of course, its food businesses.

Dos & Don’ts

Don’t just step out and follow your nose.

Here are some pointers to help you blend into Ipoh’s culinary scene.
1. Some hawkers, especially busy ones, are often impatient when it comes to taking orders. They expect you to know what you want and won’t bother to explain the menu. Don’t worry, just look at what others are eating before you order.
2. From September this year, the coupon system for parking was implemented. So stop feeding the parking meter (many are still around) and buy yourself some coupons.
3. “Can you wait 30 minutes?” That’s the question that will often greet you during peak breakfast and lunch hours. Cooks take their time to do every dish correctly, so be patient. Sit back, relax and wait.
4. It’s best to scour the streets in the day because Old Town starts to wind down after 5pm. However, there are still some outlets colouring the night scene.
5. Besides food, keep a look out for shops that sell antiques, rattan items, traditional kitchenware and other customary knickknacks.

There’s enough to keep you walking to build up a good appetite.

Where To Eat

Now, let’s go eat. Old Town is strung together by countless eateries and making a choice can be hard. So, here we give you only timetested food joints and most importantly, a good mix that best depicts Ipoh’s food scene.

FMS BAR AND RESTAURANT:
No trail is complete without first mentioning the oldest surviving food joint in Ipoh and possibly the country. Yes, FMS is celebrating its 100 years bash this year. Founded in 1906 by a Hainanese settler, FMS stands for “Federated Malay States” and it was frequented by European miners and planters in the old days.

The first floor restaurant is where lunch and dinner (mainly Chinese food) is served while the ground floor pub is a favourite hangout for lawyers and high society looking for a pint and to unwind.

MINER’S ARM:
Centred in Ipoh’s banking hub, Miner’s Arm has been dishing out reasonably priced western food for over 30 years. Its cosy interiors resemble an English pub and its walls are decorated with tin mining mementos. Old-timers also throng the eatery in attempts to relive their youthful days – and first dates.

KEDAI KOPI KONG HENG:
One of the oldest kopitiams in Ipoh, this is where ex-Ipoh folk come to grab a quick bite whenever they’re back for the holidays. The place still serves food on white marble-topped tables.

The must-eats are popiah, cuttlefish and kangkung, kai see hor fun and lobak.

KEDAI KOPI NAM CHAU:
Although relatively new to the food scene, this is fast making a name for its outstanding dry curry mee. Its buns and coffee are worth ordering too. Service is fast and friendly.
K
EDAI MAKANAN SENG FATT:
People come here for the best lam mee, kai see hor fun, wat kai (literally meaning “smooth” chicken) and ngah choy. Formerly operating in a small shop in Market Street, it relocated to a new corner shop to accommodate the growing clientele.

RESTORAN WONG KOH KEE:
If you mentioned “Lorong Panglima” in the mid- 1900s, locals would give you the sly look because back then, this was a red light area with the epithet yee lai hong, meaning “mistress lane”.

Flanked by tattered shophouses, today, the lane’s joie de vivre is long gone and Wong Koh Kee is the only reason why people still come here. Open for lunch only, its Chinese menu includes dishes that grandma used to serve.

KEDAI KOPI SIN YUAN LOONG:
As far as Ipoh white coffee is concerned, this kopitiam leads the pack in Jalan Bandar Timah. The operators’ mastery in coffee brewing is attested by the crowd that never ceases from dawn to 6pm.

Must-eats include roti bakar that goes superbly well with the coffee. Ipoh white coffee may look lighter but it is surely not short of oomph.

HAJI DAUD MAT JASAK:
At the junction of Jalan Sultan Iskandar and Jalan Datuk Jaafar Onn is Ipoh’s most celebrated Malay-run Chinese food stall.
That’s right. For the past 20 years, Mat Jasak’s family has been dishing out char kuay teow, yong tau foo, mee kicap and kari mee from dawn to dusk with a brief rest between 2pm and 5pm.

OMAR NASI KANDAR AYAM MERAH:
Here is where locals go for nasi kandar specialities — and of course ayam merah. Located at the quiet end of Jalan Bijeh Timah overlooking Kinta Heights flats, Omar Bahirathan’s family has been keeping customers happy with a distinctive ayam merah for many decades.

The proprietor claims to sell 40 chickens daily and 60 on weekends.
Its location near a pedestrian bridge over the Kinta River makes it easy for Old Town residents to stop by for some home-cooked Indian Muslim food.

NASI KANDAR HUSSEIN:
You’d need the help of a true blue Ipoh resident to find Nasi Kandar Hussein. Hidden in Sagor Food Court near the State Mosque, this nasi kandar stall has been attracting food aficionados for the past 40 years.

Nowadays, those running the stall are decades older than most of the customers; you may need to edge closer and speak louder to make your orders heard. Definitely the place for some spicy buzz.

LITTLE INDIA:
Don’t fight over which is the best restaurant in Little India. After all, it’s the fierce competition among the restaurants dotting Jalan Lahat-Jalan Sultan Yusoff that helps keep standards high. Most are equally good in dishing out Indian staples like thosai, appalam, idlli, puri, and of course, banana-leaf rice.

Of late, restaurants specialising in Chettinad food have mushroomed. Apart from food, keep your eyes peeled for colourful flower garland peddlers and striking saree shops.
Getting There

Ipoh is located midway between Penang and Kuala Lumpur. It takes two hours to reach Ipoh from KL via the PLUS highway. Once you exit the highway, make your way to the Old Town with the lofty Kinta Heights flats as your landmark.

The flats are visible from miles away. You’d know you have arrived when the roads start to narrow and whitewashed shophouses dot the townscape.

Nasi Kunyit Recipe

2008-04-27T15:31:00.002+08:00

Ingredients :

1 kg Basmati rice, wash and drain
3 Pandanus leaves
2 cm Turmeric, pressed for juice
2 tablespoons Margarine
1 Big garlic
1 teaspoon Chopped ginger
6 Cloves
4 cm Cinnamon stick
10 pieces Cardamoms
2 tablespoons Chicken powder
1 liter Hot water
Deep fried cashew nut
Deep fried shallots slices

Method :

Stir fry margarine, garlic, chopped ginger, cloves, cinnamon stick and cardamoms until fragrant.
Add rice, turmeric juice and pandanus leaves.
Stir fry until oil is absorbed into rice.
Pour half pot of water in 3 liter pot.
Put steamer on top.
Put the rice in the steamer.
Sprinkle chicken powder and hot water into the rice evenly.
Cover the lid and steam until strong steam appears.
Repeat sprinkling until rice is cooked.
Sprinkle cashew nut and deep fried shallot slices on top when serve.

Nasi Kunyit Recipe

2008-04-27T15:31:00.000+08:00

Nyonya Chicken Curry Recipe

2008-04-27T15:25:00.000+08:00

Ingredients :
1.5 kg Chicken, cut into bite size
4 Potatoes, quartered
2 Big onions, quartered
2 Red chilies
200 g Cabbage
1/2 cup Deep fried shallots slices
200 g Dried chilies, soak until soft
100 g Shallots
50 g Garlic
3 Candlenuts
2 slices Galangal
3 stalks Lemon grass
1 tablespoon Dried shrimp paste (belacan)
1/2 tablespoon Mustard powder
1 tablespoon Hot water
1 tablespoon Sugar
2 teaspoons Salt
2 tablespoons Soy sauce

Method :

Heat 1 cup oil. Add dried chilies, shallots, garlic, candlenuts, galangal, lemon grass and dried shrimp paste. Stir fry till fragrant.
Add mustard powder, hot water, sugar, salt and soy sauce and stir well.
Add 1 liter water and bring to a boil.
Put in the potatoes and simmer for 15 minutes.
Add chicken. Cover the lid and cook until tender.
Add onion, chilies and cabbage and cook until it boils.
Sprinkle deep fried shallot slices on top when serving.
Serve hot.

Source: http://www.asianonlinerecipes.com/nyonya/nyonya-curry-chicken.php

Nyonya Food

2008-04-27T15:21:00.000+08:00

Nyonya food, also referred to as Straits Chinese food or Lauk Embok Embok, is an interesting amalgamation of Chinese and Malay dishes thought to have originated from the Peranakan (Straits Chinese) of Malacca over 400 years ago. This was the result of inter-marriages between Chinese immigrants and local Malays, which produced a unique culture. Here, the ladies are called nyonyas and the men babas.

Nyonya food is also native to Penang and Singapore. However, over the years, distinct differences have evolved in nyonya cooking found in Penang and Singapore than that in Malacca. The proximity of Malacca and Singapore to Indonesia resulted in an Indonesian influence on nyonya food. Malacca Nyonyas prepare food that is generally sweeter, richer in coconut milk, and with the addition of more Malay spices like coriander and cumin. Meanwhile, the Penang Nyonyas drew inspiration from Thai cooking styles, including a preference for sour food, hot chilies, fragrant herbs, and pungent black prawn paste (belacan).

Influences aside, nyonya recipes are complicated affairs, often requiring hours upon hours of preparation. Nyonya housewives of the past would spend the better part of their lives in the kitchen, but they were fiercely proud of their unique cuisine, preferring nyonya food to any other type of food.

It has been said that in the old days, a Nyonya lady seeking a prospective bride for her son would listen to the pounding of spices by the maiden concerned as it denoted the amount of attention she would give to her cooking!

Nyonya cooking is also about the blending of spices, employing pungent roots like galangal, turmeric and ginger; aromatic leaves like pandan leaf, fragrant lime leaf and laksa leaf, together with other ingredients like candlenuts, shallots, shrimp paste and chilies. Lemon, tamarind, belimbing (carambola) or green mangoes are used to add a tangy taste to many dishes.

For dessert, fruits are seldom served and are instead replaced by cakes. Nyonya cakes are rich and varied, made from ingredients like sweet potato, glutinous rice, palm sugar, and coconut milk.

• Nyonya Assam Curry FishThe nyonya assam curry fish is cooked with assam jawa juice, shallots, garlic, lengkuas, buah keras, serai (lemon grass), buah kantan, daun kesom, chili boh, tumeric powder, belacan powder, chicken stock, and sugar. It is best served with steaming hot rice.

• Brinjal curryBrinjal is sliced and seasoned with tumeric powder (serbuk kunyit), dried prawns, roasted belacan (shrimp paste), and other spices. Served with hot rice and garnished with fried onions.

• PopiahThe basic ingredients are the same - shredded turnip, carrots, bean sprouts, cucumber, prawns, Chinese Taro, dried onion flakes, and garlic. However, the Nyonya popiah has the addition of a chili and sweet sauce made from palm sugar, wet spices, and a rice flour mixture that gives it a distinct taste. Egg is also added to the batter to give the popiah skin a moist texture.

• Nyonya Fried RiceUnlike other fried rice, the Nyonya Fried Rice is cooked with chopped dried shrimp, sliced mushrooms, hot pepper-soy sauce, chili powder, and shredded lettuce.

• Bubur cha-chaOne of the most popular Malaysian desserts is the bubur cha cha. It is cooked with yam, sweet potato, sago, pandan leaves, coconut milk, and block sugar.

• Ketam Lemak (Crabmeat)This dish is cooked in coconut milk, which makes the gravy mixture thick and sumptuous, and not forgetting the must-have spices.

• Udang Lemak NenasA popular dish, Udang Lemak Nenas is a mild prawn curry cooked with fresh pineapple cubes, coconut milk, and spices that includes coriander, star anise, and tumeric.

• Onde-ondeBasically glutinous rice balls rolled in freshly grated coconut, this is a dessert that is delicious yet fun to eat. At bite size, these balls are made by sealing a lump of chopped palm sugar (gula melaka) into a dessert spoonful of glutinous rice dough and then rolled into a ball. The fun comes when one savors the delicious feeling of oozing gula melaka syrup as you bite through the dough.

Source: http://www.marimari.com/content/malaysia/food/nyonya/nyonya1.html

Laksa Lemak Recipe

2008-04-27T15:14:00.000+08:00

INGREDIENTS :
2 lb fresh yellow egg [chow mein noodles]
2 lb fresh shrimps, save shells to make 2 cups shrimp stock
1 onion, quartered
4-6 cloves garlic, smashed
3-4 tbsp peanut or vegetable oil
10 sprigs laksa leaves [Vietnamese mint, Holy mint or Polygonum odoratum] [Substitute: fresh mint sprigs]
4 stalks lemongrass, trimmed and bashed
4 sprigs curry leaves [optional]
Salt and pepper
1-1½ tbsp sugar
2 cans coconut milk
8 cups water
4 pieces dried tamarind skins [asam gelugor] [Substitute: ½ cup key lime juice]
4 tbsp or to taste, chili paste
20 shallots
2 tbsp coriander seeds
1 inch fresh turmeric root [lengkuas], sliced
2 inch fresh galangal [lengkuas in Malay], sliced
1 tbsp belacan, also spelt belachan or blacan [dried shrimp paste]

Ingredients for Garnishing :
cooked shrimp [from making the stock]
4 cups fresh bean sprouts
4 tbsp shallots, sliced thinly, fried golden brown
2 cups seedless cucumber, finely shredded
1 fresh pineapple, cut into thin strips [Substitute: 4 to 6 oz canned pineapple]
2 red onions, very thinly sliced
3 torch ginger [bunga kantan], finely chopped [optional]
4 red Serrano chilies, seeded, finely sliced [optional]
10 sprigs fresh mint leaves, stems discarded
12 kaffir limes, cut into halves

To Prepare :

-Using a mortar & pestle or blender, grind chili paste, belacan, galangal, turmeric root, shallots and coriander seeds into a paste
-Peel shrimp, save shells, roughly pound shrimp shells [if preferred, set aside a few shrimps in the shell, for presentation]
-In a stockpot add onion, garlic, 2 cups water, simmer 15-20 mins to extract maximum flavor, strain, discard shells
-Add shrimp to stock, cook until just opaque, remove shrimp with a slotted spoon, set aside for garnish [if preferred, cook a few shrimps in the shell, for presentation]
-Heat wok, add peanut or vegetable oil, add ground paste, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
-Add shrimp stock, bring to a boil, simmer rapidly 3 mins, then transfer into a stockpot
-In the stockpot, coconut milk , the rest of the water, lemongrass stalks, sugar, dried tamarind skins [asam gelugur ], curry leaves [optional], and season with salt and pepper
-Simmer on med heat for 20-30 mins
-Do a taste for salt and sugar, add accordingly and keep soup hot on low heat, for serving
-Using a sieve, blanch noodles in hot water to warm up noodles
-Assemble individual serving bowls - put some bean sprouts into a bowl, followed by a handful of noodles, ladle piping hot soup over noodles and garnish with a little of each - fried shallots, cucumber, pineapple, onions, mint leaves, torch ginger [optional], red Serrano chilies [optional] and a lime half

Source: http://www.malaysianfood.net/recipes/recipelaksalemak.htm

Cleansing meal - The Star

2008-04-27T15:03:00.000+08:00

April 27, 2008 MAKAN-MAKAN By FARIDAH BEGUM

A totally vegetarian meal sometimes works wonders for the system.

WE HAVE always been threatening our children that we would not give them even a morsel of meat one day and see how they’d survive.

Despite the constant threats, we have not carried out any of them only because we know the conclusion.

Most times, because they have friends with wheels, they would just nonchalantly tell us they are going out with friends, so “don’t wait up for us” or “go ahead and have your meals; don’t keep any for us”.

It is rather unfortunate that they don’t understand how good at least one vegetarian meal a month is good for the system.

In recent months, vegetarian meals have actually become more expensive rather than a cost saver for most as the cost of vegetables have skyrocketed, only because not much land is currently available for the planting of vegetables but also because of the use of many fruit vegetables for biofuel.

It became a cause for concern personally when the Malaysian Government had had to put RM4bil for food stockpile, especially for rice, in fear of citizens not being able to enjoy their staple.

I have, for a long time, educated my family on the need to reduce dependence on rice simply because it is carbohydrates that we don’t really need much of and that there are more nutritious food available to be put on the table.

In fact, I am currently making it a habit to put rice only once on the table daily and for the other meals, I tend to make other food that can satisfy hunger just as well if not better.

Especially for dinner, I tend to favour bread with a stew or a chicken roasted with vegetables, meatloaf, noodles and even roast beef on weekends.

It may be a lot of work for the cook of the house, having to plan different dishes for every meal, but if health is at stake and with the high cost of food, one cannot but be a little more conscientious in tightening the belt.

Of course, the other good investment that most of us can make is getting a bread machine to make our own bread.

I got mine through the credit card redemption and it has served me well, with great smells of baking bread in the morning and being able to tweak recipes to suit my personal taste and that of the family.

It is also healthier and additive-free as you bake bread for how much you and your family can consume and not waste.

I will in the coming months include a few bread recipes for you to try out and see the results for yourself.

For this week, at the request of friends and readers, I am giving recipes for a totally vegetarian meal, which you can actually enjoy and appreciate going meatless. Of course, for those who are really into proteins, the bean curd serves that area while the vegetables are calming and packing loads of minerals and vitamins.

Enjoy the meal for a total cleansing experience and work it into your diet for as often as possible.
Faridah Begum is passionate about cooking and stuffing family and friends with food, whether tasty or not.

Vegetable SoupIngredients

3 leaves cabbage, cut into 3cm squares
1 tomato, cut into wedges
1 carrot, sliced round
1 onion, sliced
1 potato, cut into 8
3 cups water
Salt and pepper to taste
A little light soy sauce

Method
Boil the water and when it is rolling, add all the vegetables together, simmer on a small fire for about half an hour and when the vegetables are soft, add your seasoning and continue to simmer for another 15 minutes.

Bean Curd on the DoubleIngredients

I piece of soft bean curd, either steamed for about 3 minutes or just immerse it in hot water for about 5 minutes
5 shallots, minced
5 cloves garlic, minced
2cm ginger, minced
1 stalk spring onions, chopped
1 tbsp light soy sauce
2 tbsp sesame oil
Pepper

Method
Pat-dry the bean curd and cut to desired pieces and arrange on a platter. If you are serving for a dinner, then leave the bean curd whole. In a wok, heat up the sesame oil and sauté the minced ingredients for about 2 minutes over high heat. When slightly soft, add the sauce, fry for another minute and pour over the bean curd. Add a dash of pepper, if desired, and sprinkle with the spring onions. Serve hot.

Stir-Fried Red SpinachIngredients

500g red spinach, take the leaves and young stalks
3 shallots, minced
5 cloves garlic, minced
1 tbsp cooking oil
1 tbsp vegetarian oyster sauce
1 tsp soy sauce
Pepper

Method
Heat the oil in the wok and sauté the minced ingredients until they are aromatic. Add the spinach and stir-fry until the vegetable sweats. (If you wish, cover the wok with a wok cover that has ventilation holes for the steam to escape). Add the sauces and pepper and serve.

Precious pursuit - The Star

2008-04-27T14:59:00.000+08:00

April 27l, 2008 - SUNDAY WITH T.SELVA

There is a certain joy to becoming a vegetarian that can only be experienced and cannot be described.

EX-BEATLE Paul McCartney’s quote, “The biggest change anyone could make in their own lifestyle would be to become vegetarian”, inspired me to write this week’s column.

On Wednesday, the singer and guitarist urged the world to go vegetarian in a bid to fight global warming.

It has been two years since I started following a strict vegetarian diet and I must say I’m glad to have made the switch because I feel so liberated.

Weeks after I declared to be green conscious, a friend sent me an SMS which read: “Our body is meant to be a sacred space and not a graveyard”.

People go meatless for various reasons, the most common being for spiritual practice or health.
Timely: The awareness of the benefits of a vegetarian diet is increasing.

Researching, reading about, writing on, and visiting places of worship of different faiths made me go vegetarian out of respect for these powerful sites.

Vedic scriptures stress that for our body to enjoy the desired harmony with the five elements of ether, air, fire, water and earth, one should be meat-free.

Also, when one stop eating meat one’s sense organs – the ears, skin, eyes, tongue and nose – can connect completely with the five elements easily.

This has also been found to be one of profound ways to tune an individual’s body so that the person can joy the full benefits of the positive energies available in any peaceful space.
Giving up meat is viewed as a big sacrifice by many but when a person makes such a decision, he or she is also testing the individual’s will power, ego and discipline.

It short, it means total surrender and it requires mental orientation and wisdom to conform to such virtues.

I don’t deny that it can be challenging sometimes when you attend functions or eat out because you are bound to be exposed to more meat dishes than vegetables and also sometimes peer pressure tempting you to break your restricted diet.

There have been several instances where family and friends try and sabotage my decision because they don’t understand the values of becoming vegetarian.

A frequently asked question is what is it like to be a vegetarian?

I feel lighter, my aura has improved, I no longer crave any particular food, I do not feel hungry between lunch and dinner, I enjoy improved meditation powers and inner bliss, and generally feel a lot fitter.

Some people think that once you give up meat, you will tire easily and become weak and less energetic.

This is definitely not true in my case. A vegetarian diet can be a very healthy option but it is important to ensure it is well balanced.

What is a vegetarian diet?

A vegetarian diet is distinguished from an omnivorous diet by its content of dry beans and lentils. These take the place of meat and fish as the major source of protein.
And there are many different kinds of beans you can choose from – kidney, cranberry, navy, garbanzo, soy beans and black-eyed peas.

These can be served with rice, added to soups, stews, and salads or a variety of casseroles, and made into different dishes.

Tofu, or soy bean curd, can be used in dips and spreads, or served with pasta or stir-fried vegetables.

Now some of these flavoured proteins taste just like the real meat dishes.
For me, my meals include fruits, vegetables, grains, nuts and dairy products.

I find my diet is much lower in total fat, and I tend to eat proportionally more polyunsaturated fat than saturated fat compared with non-vegetarians.

The awareness of the benefits of a green diet is increasing and also how it can help to improve health and balance the body, mind and soul.

In the past, I used to have my meals at home before attending functions but now more and more people are aware of the need to prepare separate vegetable cuisine to cater for this special group.

Studies of human evolution have shown that our ancestors were vegetarian by nature and that the structure of the human body is not suited to eating meat all the time.

From the beginning of recorded history, vegetables have been the natural food of human beings; meat was a rare addition.

I strongly believe that no one should be forced to become a vegetarian because you have to make such a decision on your own.

When the time comes in each person’s life, he or she will realise the benefits and goodness of a vegetarian diet whether for spiritual or health reasons or simply to stop exploiting animals.
As for me, the unique joy of becoming a vegetarian can only be experienced and cannot be described.

T. Selva, The Star’s Sunday Metro Editor, feels that for all health reasons we should become a vegetarian.