Treasures from China’s past - Star

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

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

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

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

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

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

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.