agromart sarawak

Borneo`s Tribal Tattoos

2011-04-10T12:28:00.000-07:00

The practice of tattoos in Borneo has a rich tradition going back centuries and still seems to be alive and well. Borneo is the third largest island in the world and is a hostile region with few Westerners venturing in. As a result descriptions of tattoos were rare before the start of the twentieth century. There were many accounts of headhunting amongst the indigenous people which put off a lot of people from getting very far but fortunately since the colonization by the Dutch this practice has been outlawed!

The Kayan tribe are the source of most tattoo designs which spread to other tribes such as the Iban and Kenyah. The Kayan style (which means interior or inland person) of tattoos owes its popularity to its wood-block stamp technique. Tribe members would carve patterns into blocks of wood and then transfer it onto the skin. Tribes such as the Iban would then borrow tattoo motifs from the Kayan and others and adapt to suit their own tribe.

As a result tattoos spread throughout Borneo amongst different tribes as tribal members came back with different tattoo designs as a proof of their ventures much in the same way a passport is stamped when going to different countries. The traditional rosettes are still popular with the older generation with the younger generation going for more modern tattoo designs such as Asian inspired dragons and pin up girls.

Traditional Rosettes of Borneo Tattoos

Of all the tribes in Borneo the Iban tribe is the most heavily tattooed with designs copied from the Kayan Kenyah and Bakatan tribes. The most common tattoo designs were the throat motif called the katak. Wrist tattoos called inkut were also common. They were believed to stop the soul from escaping the body.

Dogs, scorpions and rosettes were especially popular most often collected by members of a tribe during travels and encounters with other tribal members. The rosette was believed to a symbol of a dogs eye by some tribes which revered the dog even though it was not a sacred animal. Other tribes believed the rosette was a depiction of a flower.

Eggplant flower Dayak Tattoo

Tribal throat Tattoo design.

Tattoos in Borneo have become decorative even though in the past they were worn to detail a tribe members status. Tattoos such as dots found between the thumb and index finger can indicate that the person has killed someone and members of the Murut tribe earned tattoos as a reward for perilous journeys which are still commonplace.

Nowadays this style of tattoos are most often seen on those who have adopted the new tribal style of tattoos.

More on Borneo Tribal Tattoos

Manga semester by Mr. Iwami Seiji

2011-04-09T11:50:00.000-07:00

Mr. Iwami Seiji

Mr. Iwami Seiji a lecture at Osaka University and a veteran cartoonist recently visited Limkokwing University Borneo for a 1day semester on Manga illustration in which i was lucky to attend.

He was born in Japan`s Wakayama Prefecuture in 1960, writes comics for the readers` column of the Sankei Sport Shimbun newpaper and other monthly magazines. Also published his own comic books.

A member of the Japanese Cartoonist Association and Manga Japan, Mr Iwami received the " New Hope Cartoonist Award" in 1982 from the Manga Times, a yon-Koma (four-frame comic strip) magazine, becoming a regular cartoonist for the magazine.

He started a long series comic called Bonchan, which featured in Osaka Shimbun newspaper for 10years up till the publications was suspended.

He continue to write series of comics and cartoon on several magazine over the years and recently was appointed as the Japan Cultural Exchange Envoy 2010 (duration 1year). Mr. Iwami for being appointed the envoy for Singapore, Malaysia, South Korean and Britain, to promote the culture of Japanese Manga to the rest of the world.

On 28th March 2011, Limkokwing University host Mr. Iwami Seiji as a guest Speaker /lecturer.

Mr. Iwami demonstrating manga sketch

Manga sketch by Mr. Iwami

It was a memorable 2hours of brainstorming, interesting, and educative interactive lecture by Mr. Seiji.

Mr. Iwami and Student of Limkokwing University

Mr. Iwami Seiji and Me

Autograph by Mr. Iwami

Mr. Iwami signing the Welcome Card.

Mr. Iwami`s published work

Tan Siri Lim kok wing and Mr. Iwami Seiji showing gift exchange.

Wines and Spirits

2011-04-08T10:30:00.000-07:00

Winepak Corporation (M) Sdn Bhd and Nam Lee Cheong are amongst Malaysia's oldest and largest leading pioneers in homegrown, importers and distributors of wines and spirits in Malaysia. Distributing chiefly for hotels, hypermarkets, restaurants and other related retail outlets.

Wine exporting country Australia has recently overtaken France as the market leader in the Malaysian wine market. With 5.8 million litres exported annually to Malaysia, the country represents an ideal opportunity for wine producers home and abroad.

Other countries exporting wine to Malaysia include Argentine, Chile, Italy, South Africa, and Spain.

Some of the local alcoholic products manufactured and distribute in Borneo are :

Five Axe Brandy


Borneo Spicy Rum

Ascot Whisky

Hannibal - Borneo pygmy elephant

Copial Tuak

Tapuy

Learn more about Local Wine and Local Liquors

Limkokwing University Borneo

2011-04-07T09:44:00.000-07:00

Borneo is the world's third largest island, with three recognized countries—Malaysia, Indonesia and Brunei—claiming a hold on three separate parts of the island. It is also on the proud island of Borneo that you will be able to find one of the oldest rainforests in the world as well as several unique cultures that give a whole new meaning to diversity.

Sarawak is popularly known as the 'Land of the Hornbills' and bears distinction as the largest state in Malaysia. It is in the state's capital of Kuching that you will embark on your journey with Limkokwing.

Limkokwing Borneo is a premier institute of higher learning and its quality education is assured at international standards. In addition, the cost of living in Kuching makes it an ideal venue for higher learning and research.

As a digital innovation hub, Limkokwing Borneo offers Degree and Diploma courses in Design, Architecture, Communications, Business and Information Technology. It also offers ample research opportunities.

For students beyond the region, Limkokwing Borneo offers, distinctive courses and subject areas reflecting the characteristics of the region and with relevance worldwide. The extensive use of advance Information Communication Technology assures quality delivery of programs.

Over the years, Limkokwing Borneo has offered a growing range of programs to suit the global marketplace.

Limkokwing University is an international University with a global presence across 3 continents. With over 30,000 students coming from more than 150 countries, studying in its 12 campuses in Botswana, Cambodia, China, Indonesia, Lesotho, Malaysia, Swaziland and United Kingdom, the University has established worldwide recognition through its innovative brand of creative education merging the best of east and west education.

Learn more about LIMKOKWING UNIVERSITY BORNEO

Tour Sarawak

2011-04-06T22:01:00.000-07:00

Sarawak coat of Arms.

Sarawak is one of two Malaysian states on the island of Borneo. Known as Bumi Kenyalang ("Land of the Hornbills"), Sarawak is situated on the north-west of the island. It is the largest state in Malaysia followed by Sabah, the second largest state located to the North- East.

The administrative capital is Kuching, which has a population of 579,900. Major cities and towns include Miri (pop. 263,000), Sibu (pop. 254,000) and Bintulu (pop. 176,800). As of last census (2010), the total state population was 2,420,009.

Map of Sarawak.

Sarawak has more than 40 sub-ethnic groups, each with its own distinct language, culture and lifestyle. Cities and larger towns are populated predominantly by Malays, Melanaus, Chinese, and a smaller percentage of Ibans and Bidayuhs who have migrated from their home-villages for employment reasons. Sarawak is distinctive from the rest of Malaysia in that there is only a small community of Indians living in the state.

Kuching city at night.

The Ibans or famously known as the legendary headhunters of Borneo constitute the biggest ethnic group (29.6 %) in Sarawak. They are originally from Kalimantan, and so their culture and traditions are very similar to the Dayaks in Kalimantan.

Tourism also plays a major part in the state's economy. In 2010, Sarawak was visited by 3,270,655 tourists (international and domestic tourists). Steeped in traditional animistic beliefs and influences of world religions and its rich cultural heritage, the colourful ethnic tribes in this Land of the Hornbill celebrates a potpourri of events and festivals throughout the year. However, a feature common to all festivals in Sarawak is the open house tradition, where friends, relatives and strangers drop by homes and are welcomed with all the special food and drink appropriate to the event. Come discover a rich cultural heritage unlike any other in this festive paradise.

Cultural heritage of the Sawakians

As for 2011, the state is targeting 4 million visitors.Some of the most popular tourist attractions are Kuching city, Gunung Mulu National Park, the Rainforest World Music Festival (RWMF) and many more.


Music fans at the RWMF.

The RWMF is the region's premier "world music" event, attracting more than 20,000 music fans.

Sarawak is also blessed with one of the world's richest and most diverse ecosystems: ancient rainforest.

The rainforest’s canopies nurture the world's largest flower, the Rafflesia, as well as a multitude of other plant life including numerous types of pitcher plants and orchids.

A canopy walk-through the forest as Batang Al National park.

The natural heritage of the state extends from the jungle wilderness to the pristine underwater world of untouched coral reefs and is appreciated by travelers from all over the world.

Looking for an unforgettable adventure? Start with the Headhunter's Trail. Sarawak's highly acclaimed trail that traces the route of the ancient Kayan tribesmen who traversed valleys, hills and rivers. Make a stop at Camp Five and climb Gunung Api (Fire Mountain) to the pinnacle, which reaches the sky at an amazing 2,377 m. An effort that rewards you with the towering 40 m razor sharp limestone pinnacles and panoramic vistas.

Fairy Caves sound mystical and magical, but wait till you try rock climbing and abseiling from it. Located near the town of Bau just 40 mins from Kuching. A must try for the adventurous.

A view of Fair Cave in kuching

Caving is demanding and requires reasonable mental and physical fitness, but it is great fun! Get wet and wild as you squeeze through rocks and boulders, swim through subterranean streams and get covered in mud!

For mountain bike enthusiasts, Sarawak is mountain bike haven! Enter the annual mountain bike competitions The Rainforest Cup, held in Kuching at the nearby beach resort of Damai and the Battle of Borneo at Mulu.

Described as a biker's dream, warm up by blazing the Sikoh Trail near Kuching. The technical single involves a number of water crossings and leads to a small waterfall. Two trails are accessible from Bau, the scenic Bratak Trail and the Kampung Opar trail with fast fire roads and screaming downhill!

For the adventuresome, just 100 km from Kuching, the Penrissen Highlands, near the Indonesian border is dotted with longhouses and villages, all linked by tracks that are largely unridden.

Looking for a cool trail? Head for Kelabit Highlands, aptly known as Sarawak's “heaven. Bario the main town is 1000 m above sea level, and flanked by Mount Murud (2,454 m) and Batu Lawi (2,043 m) which is more challenging. Treks vary in length; some last up to seven days and cross into Kalimantan (Indonesia). However, the cool air and friendly Kelabit folks make it an irresistible climb.

For more information about Sarawak

Fitness

2011-04-05T11:37:00.000-07:00

Physical fitness is commonly known as the capacity to carry out the day’s activities without undue fatigue, it comprises of two related concepts: General fitness which a state of health and well-being and Specific fitness a task-oriented definition based on the ability to perform specific aspects of sports or occupations.

As automation increased leisure time, changes in lifestyles following the industrial revolution rendered this definition insufficient. physical fitness is considered a measure of the body’s ability to function efficiently and effectively in work and leisure activities, to be healthy, to resist hypokinetic diseases, and to meet emergency situations.

Automotive leisure exercise.

Physical fitness is generally achieved through physical exercise*, correct nutrition and enough rest. It is an important part of life.

A comprehensive fitness program tailored to an individual will probably focus on one or more specific skills, and on age or health-related needs such as bone health. Many sources also cite mental, social and emotional health as an important part of overall fitness while Specific or task-oriented fitness is a person's ability to perform in a specific activity with a reasonable efficiency: for example, sports or military service. Specific training prepares athletes to perform well in their sports.

*Physical exercise is any bodily activity that enhances or maintains physical fitness and overall health and wellness. It is performed for various reasons. These include strengthening muscles and the cardiovascular system, honing athletic skills, weight loss or maintenance and for enjoyment.

Frequent and regular physical exercise boosts the immune system, and helps prevent the "diseases of affluence" such as heart disease, cardiovascular disease, Type 2 diabetes and obesity. It also improves mental health, helps prevent depression, helps to promote or maintain positive self-esteem, and can even augment an individual's sex appeal or body image, which again is also linked with higher levels of self-esteem.

Benefits of Physical Exercise .
Physical exercise is important for maintaining physical fitness and can contribute positively to maintaining a healthy weight, building and maintaining healthy bone density, muscle strength, and joint mobility, promoting physiological well-being, reducing surgical risks, and strengthening the immune system.
Exercise also reduces levels of cortisol. Cortisol is a stress hormone that builds fat in the abdominal region, making weight loss difficult. Cortisol causes many health problems, both physical and mental.

According to the World Health Organization, lack of physical activity contributes to approximately 17% of heart disease and diabetes, 12% of falls in the elderly, and 10% of breast cancer and colon cancer.

Child Obesity.

Childhood obesity is a growing global concern and physical exercise may help decrease the effects of childhood obesity in developed countries.

Child exercise looks fun to them.

Vegetables

2011-04-04T00:31:00.000-07:00

Malaysia produces a wide variety of vegetables, of about 50 species are grown commercially. The five most popular are Long beans, Chili, Cucumber, Chinese mustard and Lady`s finger. Although, Onion, Shallot, and Garlic are major vegetables normally consumed.

Long Beans

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long. It is a bean with a mild taste, similar to a Western string bean, that is grown in varieties identified by color as either light (pale) green or dark green beans.

Unlike the shorter string bean, this bean has a soft texture that is flexible and not as crisp or moist as the Western variety. The lighter green bean has a limp texture that is sweeter tasting than the darker variety when cooked. The lighter colored bean is often used for food dishes that can be quickly prepared and cooked. The dark green bean is more tender than the light green variety and is best used in dishes requiring a firmer texture to be retained for longer cooking times or slow cooking, such as recipes for stir-fried, braised foods or stews.

They are a good source of protein, vitamin A, vitamin C, magnesium, thiamin, riboflavin, iron, phosphorus, and potassium.

Stir-fries Chinese long beans is the most preferred Veggie dish in the menu around Sarawak, its easy, nutritious and very tasty !!!

Stir-Fried Chinese Long Beans

Ingredients:

1 pound Chinese Long Beans, washed and trimmed to 3″ lengths
1 tablespoon cooking oil
2 teaspoons minced garlic
1/4 cup water
1 tablespoon oyster sauce
1 teaspoon soy sauce

Preparation:

Heat up your wok, add oil. When shimmering, add minced garlic. Fry just for a few seconds until fragrant. You want to make sure that you don’t wait too long before adding the garlic to the oil, otherwise the oil will be too hot and the garlic will burn.
Add your long beans, fry in wok for 30 seconds, tossing the garlicky oil all over the beans.
Add water, oyster sauce and soy sauce. Cover the wok. Let the beans steam for 5 minutes on medium heat. Check to see if beans are almost tender, but not too soft. If not, re-cover and steam an additional 1 minute. Uncover, let the rest of the liquid evaporate, about an additional minute.

Chili

Chili peppers have been a part of the human diet in the Americas since at least 7500 BC, Cultivated all across the world and used in both food and medicine.

Chili is the spicy fruit plants in the genus Capsicum, member of the nightshade family. Peppers are commonly broken down into three groupings pending on the color, size and intensity, namely: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.

Red chilis contain high amounts of Carotene (Provitamin A), vitamin B, vitamin B₆, vitamin C, potassium, magnesium, and iron.

The famous spicy dipping sauce can be found in any house-hold or on any restaurant table in Malaysia.

Spicy Malaysian Dipping Sauce.

Ingredients:

1 lb fresh cayenne chili peppers
1 ½ oz belacan
2 oz bird’s eye chilies – optional – use this only if the cayenne chili peppers are not spicy enough
Lime or lemon juice to taste

Preparation:

Cut off the top bit with the stem and slice lengthwise. Remove all the seeds if you want, however, some might prefer it with the seeds as it is spicier. Cut into 1 inch pieces to make blending easier.

Cucumber
is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit. There are three main varieties of cucumber: "slicing", "pickling", and "burpless". Within these varities, several different cultivars have emerged.

The cucumber is originally from India, but is now grown in most of the continents. Many different varieties are traded on the global market.

It is being used for different purpose as it can be eaten raw or cooked. With so many health benefits it becomes one of the most important parts of food diet as well as skin diet.

Cucumber can claim to be a water body as it has 90% water. It is known to be a cooling agent due to the water in it. Also contains high amount of Sugar, protein, Vitamin B, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium, and Zinc.

Cucumber Cocktail

Ingredients:

1 lime 2 tbsp packed mint leaves, chopped, no stems 1 cucumber 1 tbsp raw sugar 1 oz. organic vodka (optional) Sparkling wine (optional)

Preparation:

Thinly slice 1/2 lime and place in a cocktail shaker. Juice the rest and add juice to cocktail shaker. Add mint leaves. Slice 1/2 cucumber and add, then add sugar. Muddle ingredients. Add vodka. Place in refrigerator to steep 30 minutes or longer. Cut remaining cucumber into super think rounds. Shake and strain into a glass. Top with sparkling wine, garnish with a cucumber round, and serve.

Recipes

2011-04-03T08:10:00.000-07:00

Food is an important aspect of life and culture of the people of Sarawak, these are some of the most popular food recipes in found in almost any home both in the cities and Kampung (village).

Nasi Lemak

Ingredients

For the rice:
2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained

For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed

For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice

Directions

In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Malaysian Beef Rendang

Ingredients

3/8 pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch grated nutmeg
1 tablespoon vegetable oil
1 1/4 pounds beef stew meat, cut into 1 inch cubes
1 1/2 tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 2/3 cups coconut milk
7/8 cup water
salt to taste

Directions

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
Grind the coriander, fennel, cumin and nutmeg.
Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Nasi Goreng

Ingredients

1 cup uncooked white rice
2 cups water
cooking spray
3 eggs, beaten
1 tablespoon vegetable oil
1 onion, chopped
1 leek, chopped
1 clove garlic, minced
2 green chile peppers, chopped
1/2 pound skinless, boneless chicken breasts, cut into thin strips
1/2 pound peeled and deveined prawns
1 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons sweet soy sauce (Indonesian kecap manis)

Directions

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.

Curry Pineapple Fried Rice

Ingredients

1 1/2 cups uncooked white rice
3 cups water
1 tablespoon curry powder
2 tablespoons Asian fish sauce
2 tablespoons pineapple juice
1 tablespoon vegetable oil
1 pound boneless chicken meat, cubed
1 onion, sliced
1 (20 ounce) can pineapple chunks, drained

Directions

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

Spaghetti Sauce with Ground Beef

Ingredients

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon black pepper

Directions

Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Malaysian Chinese Style Pasta

1. Ingredients
- 1 (8 ounce) package spaghetti
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 1 egg
- 3 1/2 ounces ground pork
- salt and pepper to taste
- white sugar to taste
- 1/2 tablespoon chile sauce
- 1 tablespoon soy sauce
- 1 tablespoon tomato puree
- 1/2 red bell pepper, chopped
- 1/4 cup chopped green onions
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a saucepan over medium heat, saute the onion in the oil until the onion is a bit brownish. Stir in the egg. Add the ground pork and stir-fry 2 to 3 minutes.
3. Mix in the cooked pasta, salt, sugar, pepper, chile sauce, soy sauce and tomato puree. Stir-fry for 3 to 5 minutes. Add red pepper and stir-fry for another 2 minutes; pour in a bit of water if it is too dry. Sprinkle chopped green onion on top.
Chicken Curry
Ingredients
- 3 cloves garlic, crushed
- 3 small onions, minced
- 1 slice fresh ginger root
- 5 tablespoons curry powder
- 5 tablespoons water
- 2 tablespoons olive oil
- 1 cup yogurt
- 1 cup coconut milk
- 1 cup milk
- 1 cup water
- 2 large potatoes, cubed
- 1 (4 pound) whole chicken, cut into 8 pieces
- salt to taste
Directions
1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
3. Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
4. Season with salt to taste and simmer for another 2 minutes; the curry is ready!
Ayam Penyet
Ingredients:
- 6 large chicken legs or breast, deboned
- 2 stalks lemon grass, crushed
- 2 bay leaves (salam leaves)
- 1 tbsp coriander seeds (ketumbar)
- 1/2 tsp ground cumin (jintan manis)
- 2 tbsp thick coconut milk
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp cooking oil
Ingredients to grind:
- 3 cloves garlic
- 1 red chilli, seeded
- 2 cm knob tumeric
- 120g lengkuas, peeled and sliced
- 4 slices ginger
- 3 candlenuts (bush keras)
Directions
1. Fry coriander seeds over slow fire till fragrant then grind coarsely.
2. Wash chicken and drain well. Prick chicken all over with a fork.
3. In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
4. Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
5. Grill or roast chicken on high heat, 250 deg Celcius until golden brown on both sides.

Desserts

2011-04-02T00:29:00.000-07:00

Malaysia is a country mostly composed of three different races: Malays, Chinese and Indians. Therefore, the food and drinks available is distinctly different for each of the cultures and can be found in most hawker centres and food courts around Malaysia, as well any restaurant serving Malaysian cuisine. Roadside stalls are also common for desserts such as cendol and tau fu fah.

Cheng Tng

A refreshing Chinese dessert which consists of a clear brown soup with lotus seeds, agar-agar strips, white fungus, dried longans, barley, gingko nuts and sliced water chestnuts. It has a subtle sweet taste and can be served both hot and cold.

Agar-agar

Agar-agar (ah-ga ah-ga) means 'jelly' in the Malaysian language. This is different from the other jelly that is available in packets from the supermarket. Agar-agar is harder and does not melt in the heat. It is made from seaweed, which means Muslims are permitted to eat it. It is sold as a powder or as strips of washed and dried seaweed (usually in bundles tied with raffia string). Agar-agar is prepared by boiling the jelly in water until the solids dissolve and then adding colouring, fruit pieces and sugar. It is then poured into moulds, where it can set without refrigeration.

Tau Fu Fah

Tau fu fah is soyabean curd. It is served in either a clear, sweet syrup or a gula melaka syrup. The soyabean curd is very smooth and it slips right down your throat. This dessert can be found in vans that can be found in certain neighbourhoods which sell both soyabean milk and tau fu fah.

Bubur Cha-cha

Bubur cha-cha (boo-boor cha-cha) is a hot or cold dessert which consists of sweet potato and yam cubes cooked in coconut milk and sago. The sweet potato and yam cubes are boiled until soft in water. Pandan leaves, sugar and salt are then added. When all the sugar has dissolved, the heat is turned off and the fresh coconut milk is added. The sago is boiled separately until the sago balls become translucent; then it is spooned into the mixture. This dessert is sweet as well as fragrant because of the coconut milk.

Ais Batu Campur

Ais Batu Campur (ah-es bah-to cham-pour; literally, 'mixed ice cubes') is known also as ABC and Ice Kacang (literally 'red bean ice'). It is made of a base of red beans, peanuts, grass jelly, cendol, agar-agar and sweetcorn, topped with a generous lot of shaved ice.

Rose syrup and evaporated milk are then drizzled over the heap of ice. Other ingredients such as banana, palm seed, fruit cocktail and different coloured jellies can be added too.

So, next time you visit Sarawak or Malaysia as a whole, make sure you order and taste one of the many varieties of our sweet, fully flavored local desserts either in your Hotel room, restaurant or roadside stall.

Stop by Zzzip and Zert for your drinks and desserts,

its a bar that serves Australian yogurt and wheatgrass seeds grown in Baguio City, Australia.

For yogurt with fruit toppings & various other toppings \ wheatgrass juice with fresh apple/orange juice.

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Drinks

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Drinks apart of malaysian culture, a visitor is often welcome with a cup of drink 'hot or cold' at any home within the city or kampung (Village). Though most of the drinks are non-alcohol because of the majority of the population don't consumer alcohol.

Cendol

The most interesting ingredient in cendol (chen-doll) are the thin, green, worm-like, pandan-flavoured flour noodles. These are topped with gula melaka (palm sugar) and a whole lot of coconut milk and shaved ice. Once the ice has melted, it looks like a brown soup with green worms. This may not sound appetising, but it is in fact a very popular dessert. Additional ingredients could include red bean, sweet corn and grass jelly.

Bandung

Even though it shares its name with the provincial capital of West Java, Indonesia, bandung (bhan-doong) is a very Malay drink. It consists of condensed milk with rose syrup. This results in a pink drink which is very sweet. A variation of this is 'bandung cino', which is bandung topped with whipped cream.

Soya Cincau

Known also as the black-white drink, Michael Jackson or MJ, soya cincau (soh-yah chin-chau) consists of soyabean drink (the white) and strips of grass jelly (the black).
If this concoction is a little too daunting at first, why not try them separately? Cincau is mixed with a syrup which is delicious to have on a hot day — the cincau gives a nice crunch to the drink and lots of fun can be had trying to suck it all up by using your straw

Teh Tarik

Teh tarik (teh tah-reek) means 'pulled tea' is a Malaysian speciality, its Mainly available at mamak food shops run by the Indian-Muslim community. This very sweet concoction is made of strong tea with condensed milk, which is then 'pulled'. 'Pulling' is the action of transferring the mixture from one mug which is held high to another which is held below it repeatedly, this will result in the frothing of the tea when served and mixes the condensed milk more thoroughly with the tea. A more health-conscious society which still enjoys its teh tarik will ask for it 'kurang manis' — with less sugar.

Teh tarik being the national drink in malaysia, was named after the theatrical 'pulling' motion is very important to the people to as annaully organise a local contests to determine who can tarik the most and the highest, people from all works of life all gather to compete for the title of "Tarik master".

fig. A contestant at the Tarik Competition.

Fruits

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Though seasonal, various Malaysia fruits get be cultivated all year round. There cheapest and freshest can be found all over at the pasar tani (farmer's market), pasar malam (night market), rural roadside stalls or grocery stores all over the country.

Durian

This football-sized fruit is known as the "king of the fruits" here in Malaysia hence the name durian comes from the Malay word duri meaning "thorn".

It emanates a distinct smell that evokes either love or disgust, still passionate Malaysians will travel miles for the best and spend a week's salary on one fruit.

With textures and flavours ranging from smooth and fragrant to husky and bitter-sweet, these will undoubtedly leave an exquisite taste in your mouth and an unforgettable experience in your mind.

Durian fruit is enriched with high amount of Carbohydrate, protein, and fat. The decoction of the leaves and roots are prescribed as antipyretic, the leaf juice is applied on the head of a fever patient by the local pharmacologist.

Its a seasonal fruit typically within June to August! Amongst the thirty known species of Durio, nine of them have been identified as producing edible fruits:- D. zibethinus, D. dulcis, D. grandiflorus, D. graveolens, D. kutejensis, D. lowianus, D. macrantha, D. oxleyanus and D. testudinarum.

Rambutan

Is an egg-shaped red fruit covered in dark thin hair and grows in bunches. A relative of the lychee, the rambutan's translucent white flesh, hugging a flat seed, is extremely succulent and sugary sweet. Open the rambutan by inserting a thumbnail into the thin rind.

Rambutan fruit is rich in following components: Fat, Calcium, Iron, Protein, Nitrogen, Ash, Sodium, Zinc, Magnesium, Manganese, Potassium, Phosphorus, pH, Vitamin C, Vitamin A, Thiamin, Riboflavin, Fiber. Research shows that eating five Rambutan in a day can seriously decrease the chance of cancer and the fruit is also very effective in lowering blood pressure.

Duku

The fruit is about the size of a golf ball, and is available from August to September. Its leathery light-brown rind is peeled off to reach the small segments of transparent tangy-sweet flesh around a hard small green seed. In contrast with the sweet-sour flavor of the fruit's flesh, the seeds are extremely bitter.

The fruit taste has been compared to a combination grape and "perfect" grapefruit with no bitterness. Yet the seeds if bitten have the bitterness of a grapefruit yet stronger. The sweet juicy flesh contains sucrose, fructose, and glucose.

Mangosteen

The mangosteen fruit is a small, purple fruit about the size of a tangerine, with a rind similar in texture to the pomegranate. Its also known as the “queen of fruits” and is prized the world over for its taste and medicinal value.

From the time that a Mangosteen seed is planted, it can take anywhere from seven to ten years to give fruit. While it is considered one of the slowest growing tropical fruit trees, it can actually reach a surprising seventy five feet in height.

The rind, also known as the exocarp, of the fruit is a deep, purplish red colour when it is ripe. The edible flesh is tangy and sweet.The taste of the fruit is said to be unlike any other fruits known to man.

The fruit is as functional as it is delicious. It is particularly rich in xanthones, which are known to help your body function healthily. In addition to this, each serving of this fruit can contain up to five grams of fibre. It has long been recognized in Asia that the mangosteen has powerful anti-inflammatory properties, and is therefore effective in treating eczema, hyperkeratosis and related skin conditions such as psoriasis and seborrhea.

Dragon Fruit

also known Pitaya is more commonly referred to as the dragon fruit. It is an extremely beautiful fruit that has dazzling flowers and an intense shape and color. The dragon fruit is usually a dark red color, although some types of this fruit are pink or yellow. The skin of the dragon fruit is a thin rind. The skin is usually covered in scales, and the center of the fruit is made up of a red or white, sweet tasting pulp.

The dragon fruit is cultivated in tropical regions around the world. The plant of the dragon fruit can grow from around a few inches or centimeters to up to twenty feet (around six meters). It flourishes in hot regions with a heavy rainfall which makes Sarawak`s weather most favorable for the fruit.

The dragon fruit is best eaten by cutting the fruit in half and scooping the flesh out. The flavor is very refreshing and sweet, best eaten chilled but do take care with your clothing because the red coloured dye drips easily due to its juiciness. With its beautiful looks, it is no wonder that the dragon fruit is also used extensively to decorate cakes and in this instance, to add colour and taste to jelly (agar-agar).

Jackfruit

Jackfruit or Nangka, as it is locally known in Malay, is the largest tree borne fruit in the world. Enormous and prickly on the outside, jackfruit looks somewhat like durian (though jackfruit is usually even larger). Once a jackfruit is cracked open, what you will find inside are pods or "bulbs".

Often referred to as the seeds, these bulbs are actually a kind of fleshy covering for the true seeds or pits, which are round and dark like chesnuts. The fleshy part (the "bulb") can be eaten as is, or cut up and cooked. When unripe (green), it is remarkably similar in texture to chicken, making jackfruit an excellent vegetarian substitute for meat. In fact, canned jackfruit (in brine) is sometimes referred to as "vegetable meat".

Jackfruit contains many vitamins and minerals, and offers numerous health benefits. The fruit's isoflavones, antioxidants, and phytonutrients mean that jackfruit has cancer-fighting properties. It is also known to help cure ulcers and indigestion.

Sugercane

Sugar cane is a grass, they have stout, jointed, fibrous stalks that are rich in sugar, and measure two to six meters (six to nineteen feet) tall. All sugar cane species interbreed, and the major commercial cultivars are complex hybrids.

Pieces of sugar cane are chewed for their sugary syrup, and are a popular street food in South Asia. This was the original use of sugar cane then sugar extraction came later. 70% of the world's sugar is extracted from the sweet, juicy stems. Native to warm temperate to tropical regions of Asia.

Coconut
know as Kelapa in Malay, apart from the sweet and juicy white texture coconut is highly nutritious and rich in sugar, fiber, proteins, antioxidants, vitamins and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content, Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations.

In traditional medicine here in Asia and around the world coconut is used to treat a wide variety of health problems including the following: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds.

Passion fruit

Passion fruit is known for its beautiful white flowers with purple to pink crown blooms. The passion fruit leaves are hairless and lobbed.

The edible part of a passion fruit lies under a leathery, dark purple, bitter-tasting skin. Its intense, tropical-flavored orange pulp and seeds are excellent in fruit desserts, sorbets, beverages and seafood sauces.

The fruit is high in beta carotene, potassium, and dietary fiber. Passion fruit juice is a good source of ascorbic acid (vitamin C), and good for people who have high blood pressure.

The juice but mainly the leaves of passion fruit contain the alkaloids, including Harman, which has blood pressure lowering, sedative and antispasmodic action. The passion fruit leaves are used in many countries as medicines.

The flower of passion fruit has a mild sedative and can help to induce sleep. Passion flower has been used in the treatment of nervous and easily excited children, bronchial asthma, insomnia, nervous gastrointestinal disorders and menopausal problems. Passion flower is sometimes used as a mild hallucinogen.

Watermelon
The fruit season runs from May to September, but peak is mid-June to late August. Few fruits are so inseparably associated with summertime as watermelon.

Not only is watermelon delicious and refreshing on a hot day and a source of terrific ammo for seed-spitting contests, the Sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature.

Watermelon is an excellent source of vitamin C and a very good source of vitamin A, notably through its concentration of beta-carotene hence watermelon contains about 6% sugar and 92% water by weight. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene.

A new research Experts claim that the red-fleshed fruit contains an ingredient that affects the body's blood vessels in the same way as when a man takes the sex drug e.g Viagra, hence the Researchers believe that the juicy fruit could be used to help men who suffer from erectile dysfunction.

In zentsuji , Japan a Farmer figured out a way to grow square shaped watermelon. the farmer insert the melon into a square, tempered glass cases while the fruit still growing on the vine. The break-through has made way for the production of watermelon of various shapes and sizes e.g. Pyramid, Heart-shaped etc.

fig. 1 Square-shape Watermelon

fig. 2 Heart-shape Watermelon

fig. 3 Pyramid-Shaped Watermelon.

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