Dodol – A Pictorial Timeline

Spurred on my last year’s success at making the dodol, I’ve decide to make it a yearly affair for the family in preparation of the upcoming Hari Raya festivities. I had to make sure I planned it weeks in advance to make sure that I had my complement of helpers from my family members as it would be crazy to try to attempt to make it alone. After much cajoling and less than veiled threats on their physical wellbeing for some, I managed to get all to come back to my parents house last weekend to make our yearly dodol. There was some low grumbling but as the eldest brother I get to throw my weight around at least once a year on this.

This year, we decided to switch things around and make the dodol from black glutinous rice flour (pulut hitam) instead of the normal glutinous rice flour that people normally use. I was told that the taste of the dodol made from the pulut hitam is quite different from the normal dodol so I wanted to see if I would prefer it more than the normal type. Since you can’t really get black glutinous rice flour from your neighborhood shop, I had to ask my mum to get it from one of the Indian spice shops in Chow Kit market. The shop would grind up the pulut hitam into flour that they would sell in bags of 1 kg. I wished that I got a chance to go to the shop as it’s not very often you get to see people grind their own flour, even if they do use a machine to do it.

Once we got the flour, next major items to get would be the sugars and coconut. Since I will be using 2 kgs of flour, I had to get an equal amount in weight of palm sugar (gula melaka) and equal amount in weight of brown sugar (gula merah). For the coconuts, the ratio is coconut milk for 10 mid sized coconuts for every kg of flour used. Since we will be using 2 kgs, I had to get 20 coconut’s worth of finely shredded coconuts. Since the coconut milk to be used in making the dodol has to be freshly squeezed, I had to take it back to be squeezed by hand instead of getting the shop to squeeze which they could for a nominal fee if requested.

Once all ingredients were assembled, it was time to put everything together. I took pictures of the process this year to share on the blog for people who have never seen how it’s made. Had to be a wee bit creative in explaining why I’m taking pictures while making it since I didn’t tell them that I have a blog out here. While there will be pictures this time instead of just the recipe, they are no way as good or as artistic as on the other blogs (*waves hi*) so please don’t compare what you see here with them. I count myself lucky if I could keep the pics in focus even when using an auto-focusing camera.

First step is



Chopping up the gula melaka and mixing it with gula merah with just enough water to mix them together. Drop in a knotted bunch of pandan leaves for aroma and boil on a low flame until all the sugar has melted. Make sure that the mixture is stirred to avoid burning the sugar.



After all has melted and left to cool.



Result of the 1st squeezing of 20 coconut for thick coconut milk. It took me nearly 1 ½ hours to go through it for the first squeezing.

OK .. I cheated and used the blender to make it easier to extract the coconut milk from the shredded coconut. It was still murder on my hand since I’m not used to the type of work required. Good thing that I only have to do it twice a year.



The first thick coconut milk batch goes into the kawah with a knotted pandan leave bunch and a handful of salt to be heated under a medium flame.


After about 2 hours, the coconut milk would start releasing coconut oil which signaled the start of the next stage.


The cooled sugar syrup is then strained through a fine sieve to remove any particles before added to the bubbling coconut milk mix. The resulting mixture is stirred using wooden cooking paddles to reincorporate the coconut milk and old with the sugar syrup. The whole thing it left on the fire until it starts to boil.


In the meantime, the coconut is squeezed for the second time to get a thinner coconut milk to be mixed in with the flour. I prefer to do the mixing by hand as you get to feel if there’s any flour bits that were not mixed together properly. The flour mixed is then strained through a fine sieve to ensure that there were no lumps. I also added a bit of rice flour into the mix so the end result would be easier to cut into pieces and not be as chewy when people bit into it.

Once the mixture in the kawah has started to bubble again, the flour mix is added to the kawah. At this point the whole mixture starts to thicken and the heat begins to cook the flour. This is when the back breaking effort of making dodol starts. You can’t stop stirring the dodol from this point onwards or you’ll end up with a dodol that has burnt bits in it which would be hard to bite into.


1 hour into the process – the dodol was still easy to stir and did not look slick to the eyes.


2 hours into the process – it starts getting harder to stir the dodol. You really had to start putting your backs into the process.

3 hours into the process – the stirred mixture darkens considerably. It got easier to scrape off the side of the kawah to be folded into main mix.


4 hours into the process – the total volume of the dodol seems to have reduced to half of what it was but weighs about 5 times from where it started.



5 hours into the process – the dodol looks shinier as coconut oil is released from the heated mixture. The more oil is released in the cooking process, the longer the dodol will last in storage.


6 hours into the process – a reasonable pool of pure coconut oil coming out from the dodol mixture that signaled that the dodol was ready to be taken off the fire. It took 6 of us working in 20 – 30 minute turns stirring the dodol mixture non-stop for 6 hours to finally get the end result. Fortunately we didn’t use a traditional wooden fire to cook it on or else would need to add at least another 4 hours for the cooking time.



The amount of pure coconut oil collected after the process which would be used for cooking.



The dodol was then taken out of the kawah and put into a metal tray to cool down before it can be cut into bite sizes. It would continue to darken as it cooled down and more oil will be released during the process.


Completed dodol. Ready to be cut up into bite sizes and enjoyed as a traditional Hari Raya sweet treat.

Making the dodol was hard work but the end result is quite worth the effort. Not many people can say that they still make dodol the old fashion way. We also got to spend time together as a family to make it since it has to be a group affair instead of an individual effort. They may grumble at the beginning but every bite would be a reminder of how we came together as a family to make it. To say that I am proud of the end result it a bit of an understatement since to me the dodol itself was not just a sweet treat but also represented a link to our family past as well as a reaffirmation of our family bonds.

When I tell people that my dodol was made with love, I know I can really honestly tell them it was.

Etak

eTAK oh eTOK

Fresh etak being soaked in water

kerp (ph.d) of Let's Go Land has been persistently asking me about etak, so to answer your questions about etak, I dedicate this post to you for being interested in this bivalves and hopefully one day you will get to taste it the way the Kelantanese has been enjoying it for generations. Kerp, this blog is dedicated to you.
Raykinzoku wrote a great informative piece about etak which he called etok (the way the Kelantanese called it is somewhere in between etak and etok) in his blog: Distinctively KeLaTte : ETOK This is how Ray describe the etak.
Etok is a small, pebble-sized, freshwater corbicula clam which lives at the bottom of rivers and canals, alongside scavanging fishes and crustaceans. Mostly found in the shallows and sandy parts of the river, they are least known or simply neglected by most Malaysians.
A very apt description. I can't do any better than that.Via his blog we now know that etok is not only found in Kelantan but also in other states of Malaysia and as faraway as Japan! Only thing I would like to add is it is found only in fresh waters and it is very sensitive to the quality of the water.
When I started schooling in 1957, I went to school in Kampong Kangkong about 5 miles from my home in Kg Chekok both in the district of Pasir Mas to live with my maternal grandparents. The river was our source of life. We get our water for cooking and drinking from there carrying by the pails. My being small I have to carry a small container which is a kettle. We depend almost everything that has got to do with water on the river. Washing, bathing and as the toilet. A floating raft complete with cubcles with a gunny sack of a curtain as the door was the public toilet! Transportation back then was by river boat plying downstream to Pasir Mas and around noon upstream back home. Tarred road only became available much later.
Above all that we get some of our food like freshwater fish and prawns and etak from the river too.
Every time we go to the river for whatever activities especially bathing where we will get wet, we will use the opportunity to collect some etak. Without the pengokok, we either use our hands or feet to search for them. To use the hands was easy provided the place is muddy and there is no pebbles in that area. Most of such areas are by the river bank and much deeper than the sandy area. The way we do it is to dive in and feel for the pebble like etak among the mud and throw them on the bank or put them in the part of the cloth we wore to cover our 'aurat'. I was considered to small then and can just dip in without covering the 'aurat'. The etok from muddy areas are usually darker in colour and larger. The sandy areas where the water flows mcuh faster the etak is of much lighter color and look very clean.
For the sandy areas usually towards the middle of the river where the water level is much shallower due to flat sandbank, etak can be collected by shifting the top 2 or 3 inches of the sand on the river bed to one side using our bare feet. If the etak were there they would be exposed and become visible to the naked eye provided the water is clear which was often the case in the olden days. The water should be shallow enough to bend down like you are in the roko' position when doing the prayers. Another condition is there must not be ripples on the surface of the water which was usually caused by the wind if it was a windy day. The ripples will prevent you from seeing the etak when it was exposed. During the dry spell some parts of the riverbed will be exposed. If it was recently exposed many etak will still survive and there are tell tale signs to show where the etak are. Digging it with the finger will expose it and if it is big enough, it will be collected. If the sandy river bed is exposed to the sun for too long the etak will die off.
Using the pengokok needs some strength.The pengokok is made of metal bars of about 2 mm diameter strung together with wires to form an open cage attached to a long bamboo or wooden pole for handle like in the picture below. A bamboo pole is preferred as it is lighter.
Syed Azmi demonstrating how the pengokok is used

Details of how the pengokok is made

It is like a sieve to filter out the smaller sands and keep the etak inside. Some pebbles that are larger than the gaps between the metal sieve will also be retained. At the stage where the etok and pebbles are caught in the pengokok, an expert can segregate the etak from the pebbles using the principle of differences of specific gravity between the etok and the pebbles and the water flowing through the sieve. While the non expert will have to collect the etak by sight. In places where the sand is fine, only the etak will remain in it.
My activities of collecting etok ceased after I went to an English school in Pasir Mas. The occassional weekend trip home didn't provide enough time for such activities. Only after 1981 when I started working with Kumpulan Fima and based in Kuala Besut that I began to go to Sungai Besut to collect the etak. The locals there who were mostly descendents from Kelantan knows how to collect and consume etak. So whenever I feel like having etak, a trip to the river near Kg Amir will yield enough etak for my small family.
Later in 1996 when we moved into our own house in Kg. Kasa, Pasir Mas that we were able to enjoy etak again. Kampong Kasa is located on the bank of Sungai Kelantan and lots of etak were found. They were gathered and cooked by roasting it on a small fire after marinating it in a paste made of salt, blended with lemon grass, shallots, ginger and garlic. I suspect monosodium glutamate is lavishly added. Some may deny using it entirely to entice those non MSG consuming etok lovers. The marinating process takes at least an hour.
Before marinating the etak it must be washed clean and soaked in clean water. The soaking will make the etak purge all sand particles and mud within itself which may make it feel gritty when eating it if it is not totally purged. Soaking it over a minimum of 3 hours is necessary and overnight will be best.

Washing the etak

Roasting platform

Lighting the fire.

As Ray correctly said it, etak are mainly used as light snack but some people use it as appetizer to go with their rice ecpecially nasi kerabu. It can also be taken as lauk which I will describe later.
Roasting over a small fire on a platform raised 2.5 feet above the floor. The platform is made of long split bamboo pieces spaced close enough to each other to prevent the etak from slipping through. Over a slow fire the etok are constanly turned with a piece of plank attached to a wooden handle. The constant turning over is necessary to ensure eveness of exposure to the heat below. An hour of roasting is enough. Overheating or too long an exposure can result in the split up and the flesh to dry up and become less succulent. If there are extremely large etak in the mix, they must be seperataed and roasted first before adding the rest to it.

Turning ove the etak

Other than roasting over a fire, the etak can also be roasted in the hot sun. Some people love it that way. This way will ensure that the flesh will be succulent enough. For those who make a living out of roasting and selling etok, the sun is not a reliable source of heat and the timing isn't suitable. Grilling job must be finished by the latest at 11 am for them to start selling.
Roasted etak or etak salai as the local term for it is highly hygroscopic due to the salt coating on its shell. The best container to keep it is a badang which has more surface area or a bakul. A badang is best. Both are made of plaited bamboo slices and so has better breathing quality compared to metal containers. Thus the etok will not become wet too soon due to the hygroscopic nature of the salt coating it. If metal containers are to be used, absorbing materials are necessary to be placed on the container before putting the etak in it.

A badang

Etak in a badang

Newspapers being very good material to absorb moisture is the best material to use as wrappers. Unfortunately the ink used for printing is hazardous to health and the sellers are often reminded by health inspectors to refrain from using newspapers as wrappers. If you care for your health, better don't buy them when they are wrapped in newspapers. If you still have to use newspapers, quickly transfer them to some other containers so as not to allow the newspaper ink to stick to the shell of the etak.
Etak salai can be taken as snack or as lauk with rice be it nasi kerabu or nasi putih.

Etak salai showing the succulent flesh.

Beside roasting, etok are also consumed by making it into a dish called sayur etok where the gravy becomes opaque like, after adding pounded shallots, garlic and crushed lemon grass with salt and sugar to taste. MSG can be used instead of sugar. For etak masak lemak, santan is used instead of plain water as in the case of sayur etak. Why the word sayur etak is used by the Kelantanese really confounds me. It must be the misuse of the word like they say makan air or makan rokok. Makan angin is of course a different matter altogether.

Etak sayur

Etak masak lemak

Eating sayur etok or etok masak lemak is easy as the shell will be split open when subjected to heat but eating etok salai is a different ball game altogether. To retain the flesh succulent, the shell must not be allowed to split. If it is splitted, the flesh will dry up.
Lots of practise is required to acquire the skill to open the shell of the etak. Unlike the cockles which merely needs sufficient force to open them, the etak is too small and smooth to grip the shell the way you do to cockles. The regular eaters will just use their teeth to split them using the incisors (the front teeth) without breaking the two sides apart. The shell should open outward with the hinged part intact. The next act is to suck out the flesh from the inner side of the shell. The ingredients sticking to the external part of the shell will give flavour to the flesh. That is why splitting it with the teeth always taste better.
Those without the incisors or using dentures can still enjoy etak salai as there are other means of opening it. Ray's mother taught him how to use the knife to open the shell to save his teeth from wearing out faster. In Ray's case his mother taught him to scrape the edge of the etak to reveal the slit between the two sides. Inserting the blade of the knife and twisting the blade to either side will open the shell. In my case I will just put the knife blade across the slit and slowly turning the blade to align with the slit with a little pressure will make the blade penetrate the slit. A slight twist of the blade will open up the shell.

Using the knife to open the shell

Using half a shell

If you dont have a knife around, using one half of the shell can be a substitute for the knife.Using the sharp edge of the shell, use it the same way as a knife. With some practise, it will get just as good as a knife and less dangerous.
My two grand daughters Lis 8 years old and As 6 yrs from Puchong which I used to call Budak Puchong in my earlier blogs is back in Pasir Mas for 2 months. We have introduced them to etak salai and they are learning up on how to open up the etak with their teeth. For the moment they could open them but the shells spilt apart. Give them abit more time they will soon get the hang of it.
Lis and her sister As enjoying etak

Etak salai can be purchased in many places like the markets and roadsides. Near my home in Kampung Kasar there is a special gerai constructed by the Majlis Bandaran Pasir Mas solely to sell etak. Unfortunately not many sellers prefer the place and only one or two sellers use the place. Others prefer their own spots down the road.

Mak Su Minah selling etak

I told you when I first returned in Pasir Mas in 1996, etok was still available in the Kelantan river. A few years later they were not there anymore. What happened?
I asked Syed Azmi a regular etak gatherer whose livelihood solely depends on etak. He said etak disappeared from the Kelantan river some years back. The reasons was the proliferation of the use of chemicals to catch udang galah, the fresh water prawns. The other reason is the many sand mining operations along the river. The spawns of the etak were sucked up by the powerful water pumps used to suck up the sand being mined.
So where does the etak come from now?
He said he has to go everywhere as far as Pekan in Pahang, Terengganu and Perak to get his supplies. He will go in a mini lorry with his other brothers and brother in law. They now know where the locations are and every trip will secure about 100 kg. His own need is about 30 kg perday so he had to store them somewhere. Earlier they tried putting them in the Kelantan river and harvest them again for use on the day itself. To his consternation he found that only 50 percent survived.That was a heavy price to pay. Now he kept them under referigeration. At RM8.00 a kg, his loss was quite substantial.
A commentator at Ray's blog said etak was a nuisance at his place in Pahang. During the dry season they had this vast expanse of flat sandbar near they village which they use as a football field. They even call it the stadium. The problem is the dead etak leave behind sharp shells that often cut up the players feet as 'beach soccer' is of course played bare footed in his kampong in Pahang. He is appealing to anybody to come and harvest all the etak from his place. It will be a gold mine to people like Syed Azmi if he were to know the place.
The only solution is to educate the people there on how to consume etak. Once they have acquired the taste, they will harvest them for their own consumption. Another way is to teach them how to harvest the etak and sell them in Kelantan. It will be an economic activity and contribute to their income. Hey isn't that an easy way to make money?

Ikan Bakar (Asli) Pak Din @ Tanglin Food Court, KL

I get super excited whenever I find anything new and recently I discovered the joys of ikan bakar at the Tanglin food court. I originally visited the place for the famous Nasi Lemak which was also extremely good and will be in a seperate post. A friend mentioned that the Ikan Bakar there was also nice hence we gave it a try. I'm glad we did as it turned out to be the best I have tasted so far. Yes, even better than the famous Ikan Bakar stalls in Jalan Bellamy.



Sorry for the not great looking pictures as they had added the sauce on top of the Ikan Bakar but believe me it tastes yummy. Pak Din who runs the stall with his wife is the one manning the ikan bakar at the back. The difference between his version and Jalan Bellamy's ikan bakar is his is grilled over a charcoal fire using those racks we use in barbequeing. This reduces the oil used as it drips in the fire unlike the Jalan Bellamy's ikan bakar stalls who use a hot plate to grill their fish and the oil is retained within. Moreover with Pak Din's ikan bakar, you get the aroma from the charcoal fire.



Besides all the health benefits, their sauce is the winner and like I told Pak Din, it's kawwww! (The Malay terminology for thick and yummy) It's thicker than the normal sauce and you definitely can taste the asam jawa (tamarind in English) in it. Filled with lots of chopped onions and chilli padi, it was delicious to the last drop.

They serve lauk with the ikan bakar but I am totally happy with just plain white rice with the ikan bakar and lots of sauce. The stall also does great cucur udang from 2.30 pm onwards - I haven't tried them yet but my friend said it's nice and fresh but the prawn is quite small.

When you are there, try also stall no. 1's tea with milk served in old fashioned cups which is great. Sadly because Ramadan is just round the corner, they will be closed but they are opening a Ramadan stall in Bandar Tasik Puteri near Country Homes in Rawang as Pak Din's family has a house there.

Ikan Bakar Asli Pak Din
Stall No. 5
Tanglin Food Court
Jalan Cendarasi
Kuala Lumpur

(Ikan Bakar is available from 10.30 am and until it runs out. The fish is priced around RM3 to RM4 depending on what you order. For the map to the place, refer to the Sun's write up on Nasi Lemak Tanglin.)

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.

Cheap Airlines To Malaysia

Cheap airlines to Malaysia was unheard of before the launched of no frills carrier called AirAsia Airline in January 2002. The airlines then was serviced mainly by the national carrier called Malaysia Airlines System (MAS). With the tag name of "Now Everyone Can Fly", AirAsia has managed to turn the airline industry in Asia where many who have never flown before is now able to fly due to the reduction of air ticket. The airline no frills concept has managed to cut the cost of tickets to more than 50% to some destination compared to the conventional airlines.

The no frills concept work in that meals will not be provided in the standard air fare. However, one can still purchase the meals on the airplane from the air stewardess. Ticketing is made simple where there is no seat number, the seat is on first come first concept. However, an option for seat number was introduced in the year 2007 for a fee.

In 5 years, AirAsia has become one of the most successful airline both within Malaysia and in Asia. The domestic destinations that are served include Kuala Lumpur, Penang, Langkawi, Terengganu, Kelantan, Johor, Labuan, Kedah, Sabah and Sarawak.

The airline recently won the "Best Low Cost Airline - Asia" during the World Airline Awards 2007 organised by Skytrax. It is a reflection of the commitment to continue giving you value for money by the staff and management of this airline.

International flights include Thailand, Indonesia, Phillipines, Cambodia, Brunei, Myanmar, Vietnam, Macau as well as mainland China.

Check out the many offers that this airline offer throughout the year. The faster you book your flight, the cheaper the price of the ticket. Weekends and public holidays fares are generally higher than weekdays fares. You can book online by going the AirAsia website. There are counters that sell the tickets as well. One of them is located at Kuala Lumpur Central, the new transportation hub of Kuala Lumpur.

However, take note that the advertised price which can be as low as RM9.90 does not include airport tax, fees and fuel surcharge. You will be able to know the actual fare that you have to pay after keying in your departure and destination city. Usually, these extras can be a few times higher than the advertised price but in general it is still lower than other major airlines.

The other cheap airlines to Malaysia is the Jetstar low fares airlines.

Jetstar Airlines

If you are traveling from Kuala Lumpur to the three major cities of Australia, Jetstar is a low fares airlines that you can consider taking. The three destinations with cheap airlines to Malaysia are Sydney, Melbourne-Tullamarine and Brisbane. This airline is Australia's and Singapore's

new low fares airline for Australia and the Asia-Pacific. The direct flights between Kuala Lumpur and Sydney three times a week will commence on Sept 9, 2007. Flight days are on Tuesdays, Thursdays and Sundays.

The introductory one way cheap airlines to malaysia KL-Sydney starts from RM850. Surcharges, fees and taxes will cost another RM409.50. As this is a low fares airline, this price exclude meals, refreshments and entertainment which can be purchased separately.

Jetstar's Asian operation is owned by Quantas, Temasek Holdings and two local businessmen with the hub based in Singapore. This budget airlines has become one of the popular low fares air lines with destinations which include the United States, Australia, Singapore, Thailand, Myanmar, Phillipines, Vietnam, Cambodia, Japan, Indonesia, Hong Kong and Taiwan.

You can book online at Jetstar website or call Tel: 1-800-813-090 for more information.

Malaysia Airlines

Competition from low fares AirAsia has caused Malaysia Airlines to offer competitive price for their air tickets. As one of the pioneer airlines in Malaysia, Malaysia Airlines was established in the year 1947 and the national carrier has been recognized as one of the leading carrier in Asia, flying across 6 continents of the world to more than 100 destinations everyday.

The airline was not doing well in the past few years and was re-energised with the appointment of the new management team. MAS has now turn-around and has started making profit. It has won many awards which include the "World's Best Cabin Crew" by Skytrax UK consecutively from the year 2001 to 2004 and No.1 for "Economy Class Onboard Excellence" by Skytrax UK in the year 2006.

The latest award won was the "World's Best Cabin Staff" at the World Airlines Award 2007 organised by Skytrax. This survey is regarded as the main benchmarking tool for passenger satisfaction levels of airlines around the world. There were more than 3 million respondents from 90 nationalities that took part in this survey. If you have yet to try this carrier, give it a try and you will be able to see for yourself the service level provided by the staff of MAS.

Check out the bargains at Malaysia Airlines website.

Other Airlines

Check out the Firefly Airline deals and information with domestic and Thailand travel destinations. Price ranges from RM0.99 to RM39.99 excluding taxes and surcharge.

Malaysia Public Holidays 2009 Calendar

Malaysia School Holidays 2009

Dec 14, 2008 in Malaysia Info

Malaysia School Holidays 2009 :-

Malaysia School Holidays 2009 - First Term Break

14 - 22 March 2009 ( 1 Week )
13 - 21 March 2009 ( Kedah, Kelantan & Terengganu Only )

Malaysia School Holidays 2009 - Second Term Break

30 May 2009 to 14 June 2009 ( 2 Weeks )
29 May 2009 to 13 June 2009 ( Kedah, Kelantan & Terengganu Only )

Malaysia School Holidays 2009 - Third Term Break

22 - 30 August 2009 ( 1 Week )
21 - 29 August 2009 ( Kedah, Kelantan & Terengganu Only )

Malaysia School Holidays 2009 - Final Term Break

21 November 2009 to 3 January 2010
20 November 2009 to 2 January 2010 ( Kedah, Kelantan & Terengganu Only )

Malaysia State Public Holidays 2009

Dec 14, 2008 in Malaysia Info

Malaysia State Public Holidays 2009 :-

1 January 2009 (except Kedah, Perlis, Kelantan & Terengganu) - New Year’s Day

18 January 2009 (Kedah only ) - Birthday of Sultan Kedah

1 February 2009 (Federal Territory Kuala Lumpur, Labuan & Putrajaya only) - Federal Territory Day

8 February 2009 (Federal Territory Kuala Lumpur, Johor, N.Sembilan, Perak, Penang & Selangor only) - Thaipusam Festival

4 March 2009 ( Terengganu only ) - Anniversary of Installation of Sultan Terengganu

30 & 31 March 2009 (Kelantan only) - Birthday of Sultan Kelantan

8 April 2009 (Johor only) - Birthday of Sultan Johor

10 April 2009 (Sabah & Sarawak only) - Good Friday

15 April 2009 (Melaka only) Declaration of Melaka as a Historical City

19 April 2009 (Perak only) - Birthday of Sultan Perak

7 May 2009 (Pahang only) - Hol Day of Pahang

17 May 2009 (Perlis only) - Birthday of Raja Perlis

30 & 31 May 2009 (Federal Territory Labuan & Sabah only) - Harvest Festival

1 & 2 June 2009 (Sarawak only) - Dayak Festival

29 June 2009 (Johor only) - Hol Day of Almarhum Sultan Johor

11 July 2009 (Penang only ) - Birthday of Yang di-Pertua Negeri Pulau Pinang

19 July 2009 (Negeri Sembilan only ) - Birthday of Yang di-Pertuan Negeri Sembilan

20 July 2009 (Terengganu only ) - Birthday of Sultan Terengganu

20 July 2009 (Kedah, N.Sembilan & Perlis only ) - Israk and Mikraj

22 August 2009 (Johor, Kedah & Melaka only) - Awal Ramadan*

7 September 2009 (Kelantan, Pahang, Perak, Perlis, Penang, Selangor & Terengganu only) - Nuzul Al-Quran

12 September 2009 (Sarawak only) - Birthday of T.Y.T Yang di-Pertua Negeri Sarawak

16 September 2009 (Sabah only) - Malaysia Day & Birthday of Yang di-Pertua Negeri Sabah

10 October 2009 (Melaka only) - Birthday of Yang di-Pertua Negeri Melaka

24 October 2009 (Pahang only) - Birthday of Sultan Pahang

11 December 2009 (Selangor only) - Birthday of Sultan Selangor

* Subject To Change

The above dates are the announced Malaysia State Public Holidays for 2009.

Malaysia Public Holidays 2009

Dec 14, 2008 in Malaysia Info

Malaysia Public Holidays 2009 :-

26 & 27 January 2009 - Chinese New Year (Kelantan and Terengganu One Day Only)

9 March 2009 - Prophet Muhammad’s Birthday

1 May 2009 - Labour Day

9 May 2009 - Wesak Day

6 June 2009 - Birthday of SPB Yang di-Pertuan Agong (King’s Birthday)

31 August 2009 - National/Merdeka Day

20 & 21 September 2009 - Hari Raya Puasa *

17 October 2009 - Deepavali*

27 November 2009 - Hari Raya Haji* (Kelantan and Terengganu Holiday for 2 days)

18 December 2009 - Awal Muharram (Maal Hijrah)

25 December 2009 - Christmas

* Subject To Change

The above dates are the announced Malaysia public holidays for 2009.

Malaysia Travel Info

Get to know the general Malaysia travel info and it will greatly enhance your stay in this beautiful country.

COUNTRY

The Federation of Malaysia comprises Peninsular Malaysia which is made up of 13 states, the states of Sabah and Sarawak in the island of Borneo, 3 Federal Territories in Peninsular Malaysia and 1 Federal Territory in Labuan, Sabah. The capital of Malaysia is Kuala Lumpur and the government administrative centre is in Putrajaya.

Flag of Malaysia

LANGUAGES and RELIGION

Malay language is the official language of the country and English is the second language. Most Malaysians are able to converse freely in both languages. The various ethnic groups also speak dialects and languages such as Mandarin, Tamil, Hokkien, Cantonese, Hakka, Teo Chew and Hindi.

Islam is the official religion of the country but other religions are practised freely as provided by the constitution of Malaysia.

CLIMATE

Malaysia has a tropical climate with temperatures ranging from 21 °C to 32 °C. The highlands of Malaysia have cooler climate due to their higher altitude and temperatures can range from 16 °C to 24 °C.

CURRENCY

The currency of Malaysia is RINGGIT and its conversion rate is approximately RM3.2 for USD 1 based on January 2008 rate. The denominations of RINGGIT are RM100, RM50, RM10, RM5, RM2 and RM1. Coins are also widely used and the denominations are 50 sen, 20 sen, 10 sen, 5 sen and 1 sen.

24 Hour Emergency Hotline

The number to call in the event of emergency is now 999 be it to report a crime, fire or accident. Previous emergency lines of 994, 991 and 112 will no longer be used. This common line is to improve the response time of the police, hospitals, Fire and Rescue Department and Civil Defence Department. These call centres are supposed to answer all calls within 10 seconds.

Other related information on Malaysia travel info can be obtained from the links below.

Malaysia Visa Requirements
See the listing of nationality of countries that need to apply for visa in order to enter Malaysia.


2007 Holidays of Malaysia
Provides the National, States, Federal Territories and school holidays of Malaysia for the year 2007.


2008 Holidays of Malaysia
See the holiday dates of the National, States, Federal Territories and school holidays of Malaysia for the year 2008. A good Malaysia Travel Info while travelling in Malaysia.


2009 Holidays of Malaysia
See the preliminary holiday dates of the National, States and Federal Territories of Malaysia for the year 2009.


Malaysia Chinese Calendar 2008
Know the Chinese festivals and day of the month by looking at the Chinese calendar.


Malaysia Distance Chart
See the approximate distance in km between major towns in Malaysia to help you calculate an estimated traveling time.


Malaysia Tourism Centre Kuala Lumpur
A one stop centre for tourists. Brochures, internet facilities, currency exchange, souvenir shops and booking of domestic tour packages can be done here.


How is the weather of Malaysia Like?
Find out the overall weather of Malaysia, today's weather and the weather forecast when you plan your travel itinerary in Malaysia.


Malaysia Hospitals
Find out the listing of major private and government hospitals in the Klang Valley.


Converse In Malay Language
Learn 25 simple conversational Bahasa Melayu while you are in Malaysia. It is easy to learn and you will be able to use it in no time.


Visit Malaysia 2008 Events
Look through the many interesting monthly events that will take place in conjunction with Visit Malaysia Year 2008.


Visit Malaysia 2007 Events
Here is the archive of the monthly events that took place in conjunction with Visit Malaysia Year 2007.


Banks and Offices Working Hours
The working hours the government offices and banks for the whole of Malaysia is provided here.

Pulau Redang, The Island of Paradise

"The Plane, the plane, the plane" would be the words of announcement by Tattoo played by Hervé Jean-Pierre Villechaize when accompanying his boss Mr. Roarke played by Ricardo Montalban in the television series Fantasy Island (1978-1984) to greet their guests who would be arriving by plane to Fantasy Island. In this case there won't be any Mr.Roarke or Tattoo to greet you and the guests don't come by an aquaplane but by a DeHeaviland Dash 7 turboprop instead.
We didn't come to Redang by plane but we drove to Kuala Terengganu on the 17th of August 2008 evening to reach the town at 10.30 PM. We had booked at Kak Chik's (Wani) lodging earlier but had to find alternative accommodation as Kak Chik had confused herself on the date of our arrival. Thanks to that confusion, we managed to have a big enough accommodation at Aimi Homestay belonging to Haji Ayim Che Endut. Our group of 14 adults and 6 kids ranging in age from 5 months to 9 years had comfortable accommodation there even though not all the rooms were provided with air conditioning. The night temperature was cool enough to sleep without it. We couldn't find any vacant hotel room in Kuala Terengganu due to the school holiday season.
Ample parking for three cars and Haji Ayim allowed us to park two of our cars in his house compound for free while we were on the island. (Parking at the Shahbandar's jetty would cost us RM10.00 per day per car and exposed to the salt laden sea breeze).


The toilet was clean which went well with us. Above all the Pasar Chabang Tiga was close by for us to buy breakfast for the next day. The food there were cheap. Inflation is an unknown term in Kuala Terengganu as far as food was concerned. Location wise, the place was perfect as we were not that far away from the Losong Mosque and The Crystal Mosque which could be visible from the jetty at the end of the road.


When we arrived that night, they were testing the lighting in preparation for the Quran Recital Competition. Unfortunately when we reached the Taman Tamaddun at 11.00 PM they had just switched off the light.
That's the number to contact if you need no frill accommodation in Kuala Terengganu.
The package to Pulau Redang was arranged by my daughter in law Yani via Azhar of Wisana Beach Chalet. She had been vacationing at this budget resort since her younger days with her friends and now she has managed to get the husband and family hooked to the picturesque island of Redang with the beautiful underwater life.
Here we are waiting for boarding of the ferry to Pulau Redang at the Shahbandar Jetty. For the uninitiated, the jetty is located along the waterfront near not far from the Express Bus Stand and the Pasar Payang on the other side.
The first stop of the ferry was mid sea in front of this post resort on Long Beach. As the ferry had a deep draft, a shallow draft boat came to fetch the guests to transfer them to the beach.

Our turn to board the transfer boat

Wisana Resort ain't really visible from the sea.

Walking off the transfer boat to shore was easy as the gangway touched dry shore.

The restaurant was the reception area. The resort is really laid back and peaceful.

The restaurant is name the Tupai Restaurant. This rodent known as squirrel in English and tupai in Malay gave the restaurant it's name.
0This was one of the four chalets with a double bed and a single bed and an attached bathroom. The electricity supply was only 12 hrs a day at night so don't expect any air conditioning in the daytime. Anyway you are not supposed to be in your room during the day with this kind of beach at your door step. Since the resort faces east, the beach was shaded in the afternoon.
The beach can be considered as a private beach since it is the only resort there.
While the parents went snorkeling on Pulau Lima, the grandchildren were left for us to mind and they didn't take long to start enjoying themselves on the beach with such fine white sand.
Lis and Az had themselves buried while cousin Irsyad just looked on.

Building sand castles is fun.

After dinner we were taken on an optional boat ride to Long Beach where most of the posh resorts were located. I didn't bring my camera along so I didn't manage to record any night scene from the place. Suffice to say Long Beach looked something out of the world from being an island in Terengganu. Just imagine yourself in Phuket or Koh Samui. Lots of bars with three discos to boogie the night away. One of the bars had a Filipino trio performing. Ahh this is life.
At 11.00 PM we went back to the jetty where our boat was moored. After waiting for half an hour, the reserve boatman started the boat and we left home minus the boat man. However he managed to find his way home the next morning and was ready to take us snorkeling by 10.30 AM the next day despite him having to sleep the night at the jetty.
Food was to our taste at the resort. Our first breakfast at the resort was nasi lemak.

Most of us were happy with it. Anyway there is always a supply of bread and butter for those who are not happy with the food being served for the day. Ingredients for making your drink was always available so you can just fix your own drink to suit to your taste. Cold orange drink is always available throughout the day.
Water supply to the resort is from a spring in the hill behind the resort. Thus the water is free from any salinity or added chemicals. The water is gravity fed so it is free to the resort. This is a priceless asset and should be a selling point for the resort.
With a full stomach we headed for dive center to collect our snorkeling gears. Even the young ones were eager to have a go.
In our case the snorkeling was already within the package otherwise the following rate will apply.
This diving outfit known as Belukur Dive stock some good equipments like Prestige, Sea Pro and Tusa.


The boat which will be taking us will be a traditional wooden fishing boat. It maybe old but it served the purpose. After all most of the dive and snorkeling sites are just a short distance away.


The dive and snorkeling sites around the main island of Redang.
The one they are taking us to today is the Redang Marine Park a short boat ride away from the resort.
Of course this is not the boat pilot, just someone pretending to be one.
This is Bahari the guide. Remember we left him on Long Beach last night and yet he came back to take us for snorkeling around Redang Marina Park.

Upon arrival, the guide gave us some instructions about the dos and the don'ts while snorkeling before letting us jump into the sea.

Even the jetty was crowded with people snorkeling blow it and those from the top watches the colourful fishes feeding on the bread crumbs thrown at them. Hey they feed them with only high quality Gardenia Bread! If only we had an underwater camera or a casing for underwater photography. Only later we learnt from the guide that such underwater cameras can be rented from the nearby resort at about RM100 per day. The next time I go there, I will sure rent one. The cost can be splitted among all the members.
I took time to explore the rest of the island.
There is some development going on the island. New pavers were being laid and a few other facilities too. As a reminder, entrance to the marine park costs RM5.00 per head. Don't forget to bring the ticket when going to the park.
By 1.30 PM most of us were feeling hungry and wanted to go back to the resort for lunch.
When the temperature had cooled substantially, we played a game of beach volleyball.

The final night we were there, we served with fried rice, fried mee hoon with grilled fish and squid. Water melon was served for dessert. Since there were two groups at the resort that night and the other group came early for dinner, the delicious grilled squids were finished before some of the late comers from our group could reach the restaurant. The fried rice were finished early too. The moral of the story, never be late when you are served with buffet dinner when there is no guarrantee that more will be replenished later.

Ketupat Daun Palas

This is my post for the coming Idul Fitri. This post will also serve to satisfy the craving for ketupat daun palas (palm leaves rice cake) by my brother Pakpayne who is so lucky (or unlucky) to be working in faraway land where the sands of the desert is more abundant than the green grasses and leaves back home in Malaysia. He had been salivating since I mentioned to him that I will be making ketupat daun palas(lets just call it ketupat) this coming Raya. Making not buying as I usually did. He wanted it so much saying that ketupat is his favourite and ordered some to be sent to him before Raya.
It's a no mean feat as this is the first time in my life I am doing this one delicacy that the rural Kelantanese must have on their table when it is time to celebrate Hari Raya. I was thinking of making the specialty from 2 kg gluttinous rice and my elder sister told me I could make 40 pieces of KDP and she wants half of it because she couldn't place any order for it and she doesn't know how to do herself. I doubt that I can make more than 40 as I am doing it for the first time after seeing and helping my late mum did it some 40 years ago.
When I mentioned to Pakpayne the cost of the delivery maybe prohibitive, we agreed on the ultimate solution of sending the daun palas instead via his friend Nik who is back for Raya. Pakpayne and his adorable wife Lil will attempt to do it on their own based on my description of how it is done in this blog.
Actually I have tried doing it with my wife Fatthiyah some 2 weeks ago. She herself had never done it at all as her family had been ordering it from their neighbour who made ketupat for a living. So it was really me recalling from memory, giving her instructions and ensuring her to do it the way I saw my late mum did it. The purpose then was to take some photographs to illustrate my article for a soon to be published magazine.
Fortunately the ketupat came out alright and we actually enjoyed eating it compared to those that I bought from the makcik at the last Friday sermons in Kota Bharu. Now I am resolved to make ketupat as my special dish for the coming Raya. My daughter who is coming back from Labuan is excited too because of the chance for her to learn handsdown on how this ketupat is made as her mum has never made it herself in the 25 years after she was born.
Pokok palas (licuala triphylla) grows in the wild in Kelantan. I saw them at Taman Negara Kuala Koh.I saw them near my mother inlaws home in Pasir Mas too.

To those who don't use the leaves for making ketupat, the plant is a weed. It is only for such occassions as Raya that the demand for the leaves increases. Then you will see people selling them in the market. The unopened shoot in the shape of a sword is the part required. Once it is opened the leaves become useless.
When the Hari Raya draws near, daun palas can be bought in bundles with the smallest bundle being sold at RM2.00 containing about 5 stalks which can yield about 30 casings.People selling daun palas at the Pasir Mas market.


I bought a small bundle and took it home to begin the first step in the making of ketupat. The first step is opening the leaves to make the casings. A casing is the leaf being folded into a triangular shell before it is filled with the steamed glutinous rice.

A few fronds of the palas shoot.


The end a single leaf is trimmed at the tip with a sharp knife so that the end will be straight and not serrated. One hand is used to hold the tip of the leaf while the thumb of the other hand is used to flatten the many ribs on the leaf. The process is repeated until the whole leaf is comparatively flat. It is quite a task as the leaf tend to close up again just like a concertina. When it is able to hold the flat shape, the first fold can be made.


Followed by more foldings. Care must be taken not to flatten the casing as the folding may result in ugly creases.
When the end of the leaf is near, the last fold will be a loop that will secure the leaf from opening up.

Making the last loop (above) is important before tightening up (below)

The picture below shows the correctly made casing (left) and the wrong last loop (right) which we call 'caping'.

It is ok if you dont get it right as it will hold just as well only that it is not right by the traditional way. Anyway this can be corrected later at the time of filling up.
The next process is preparing the glutinous rice to fill u the casing. This is usually done on the last day of the fasting month and this special day is called 'Hari Membuat Ketupat' (ketupat making day). In the days of old when the day of Raya was determined solely on the sighting of the moon determining the Ketupat Making day was a problem and thus the ketupat making is delayed till last so that should the moon be not sighted and Raya is delayed, the ketupat will be fresh and not hard.
'Beras Pulut' (glutinous rice) now costs at least RM3.00 a kg. My late mum would be shocked to hear of such a price. Anyway we are making our ketupat from 2 kgs of rice. The rice will be washed and soaked in water for an hour to soften it. This will hasten the steaming process.Then line up the steamer's bottom with sheets of banana leaves after making slits along the grain to allow steam to penetrate through. These banana leaves are necessary to keep the rice form falling through the many holes at the bottom of the steamer tray. If you in Dubai I guess you wont be able to find any banana leaves so you can use any other material like a muslin cloth or or new unused baby cloth napkin. Banana leaf is best because the cooked rice will not stick to the leaves.
At the same time santan (coconut milk) from 3 coconuts is put to the boil with a pinch of salt added. Add sugar to taste. If you like it sweet add more of course. Let it boil for ten minutes.
After an hour of steaming the glutinous should be done. Transfer the whole lot of cooked rice to a large container such as a basin or a large periok. Add the santan little by little while turning over the rice with a large spatula. When the rice is cool enough, use a plastic bag to cover your hand to turn over the rice so that it will be thoroughly mixed with the sweetened santan. This process is called 'mengarong'. Care must be taken to avoid any use of the bare hands as any contamination will shorten the shelf life of the ketupat.

When you are satisfied that the rice is thoroughly mixed, it is time to fill in the rice into the ketupat casing. By this time the rice should be cool enough to handle with the bare hands. If you have surgical glove it is best to use it. The fingers must be used to push the rice into the corners of the ketupat casing as tight as possible. After filling half way, put in some sambal daging or serunding daging as the non Kelantanese or meat floss if you cant pronounce the earlier two names. Fill up with the steamed rice till the casing is filled up to the brim while pressing the rice to compact it. When that is done continue wrapping the leaves until the ketupat attains a solid triangular shape.

Ensure proper compaction by pulling tight the leaf casing at every turn of the wrapping. Make sure that no rice oozes out from the corners called 'bucu' by the Kelantanese. To avoid the goey glutinous rice from sticking to your hand, apply some lime (kapur makan) to the fingers of your hands.

As in the making of the casing, the last loop must be correct and not 'caping' and pull it as tight as possible. Ensure that the casing won't open up by tying up the end of the leaf as per the illustration below.


The ketupat is now ready for the last process of boiling. The boiling can be done in any containers with a lid. The boiling will take an hour and should kill most of the contamination at the time of filling up.
Putting the water to the boil.

Immersing all the ketupat in one go.

Putting the lid will ensure the heat to remain within the pot

Remove all the water and after cooling down, cut the long stalk to make them look nice.

Ketupat ready to be served to your guests.

Ketupat lemak is not sweet as there is no sugar added. It is served with 'manisan cair' which is coconut sugar before it solidifies into gula melaka.
Do you know how to open the casing? Get some ketupats and start finding out how. If you try to open the knots, you may not be able to consume much because others will have eaten the rest by the time you finish opening up the knot. There is an easier way to do it. It is for you to find out.

Hopefully the above description is good enough to help you try it out. Should you fail to make it yourself, a visit to most pasars in Kelantan will ensure you will get your supply.

To all visitors to LAISI I would like to wish you Selamat Hari Raya. Should I have teased any of you in such a way as to hurt your feelings in whatever way, I beg for your forgiveness and likewise I will forgive you for any chiding which I believe to be all just for fun and never meant to hurt anybodys feelings.

Gulai Ikan Patin - Head

Ikan Patin Gulai Tempoyak Slice

But, like all Malay dishes, this dish is not taken on its own but is eaten with rice. And the Malays normally eat rice with at least three different dishes, comprising of fish, meat (like chicken, beef, lamb, mutton) and vegetables.

If you come to Temerloh -- the home of the Patin -- then this Ikan Patin Masak Tempoyak dish can be found in most of the restaurants and food-courts in the town.

The ikan patin masak tempoyak dish is not that complicated to cook, except that the durian paste or tempoyak must be available as it gives the special flavour and hence the name of the dish.

The durian is a seasonal fruit in pahang, but the tempoyak (durian paste) can last for many months. Many rural Malay households keep the tempoyak in big bottles for use during cooking, and they are normally sold and found at shops and Sunday markets in smaller amounts.

Well, to all the chefs and cooking buffs out there, here’s the typical recipe for the Ikan Patin Masak Tempoyak (for one fish weighing about two kilograms): -

---

INGREDIENTS

• Patin fish (cleaned and cut into three or four pieces )
• 4 or 5 tablespoon of tempoyak (durian paste)
  
• 5 -10 pieces (depending on how hot you want it to be) of "chili padi" (small chillies with simmering hot taste)
  
• 3 pieces of "bunga kantan"
  
• 2-3 stalks of lemon-grass
  
• 5 pieces of "daun kesum"
  
• 3-4 cm of ginger
  
• 2 – 2 ½ cups of plain water
  
• Salt, cooking oil and fine sugar

COOKING METHOD

Warm oil in the pot. Saute the chili padi and ginger and stir them for a while.

Throw in the lemon-grass, bunga kantan and daun kesum into the pot.

Then add water into the pot. Add the tempoyak and mix them all together. Stir until they all blend nicely.

Then put in the pieces of patin fish.

When the pot is boiling, put in salt and sugar according to taste.

Boil until the fish is fully cooked.

Smell the delicious aroma and hear your hunger pangs clammering!

SERVING

Serve with boiled rice, and then see the greedy ones mouthing them all before you can even start!

Do you have a favorite eating place in Pahang?

Holiday in Kuala Lumpur

That's it. I'm taking a break from following up on our country's political front. It is eating me alive and doing me no good, and my mood is swinging left, right, centre because of it. It was Juergen's birthday yesterday and he had been such a sweetie. Instead of me making him feel good on his birthday, he spent his time consoling me instead and asking me to take care, try not to go down to the embassy today for fear of god-knows what's gonna happen etc. I felt so bad after that, but I guess I have to learn to let go of certain things that's beyond my control now.

Moving on, as many of you are aware off, I'll be leaving this August 6th to Germany to be with Juergen. Its a big step in my life, and I'm truly excited and looking forward to a new beginning there. But due to lengthy process period of permit application and me required to start my language course there in September, I will be entering via normal visa first. I will be there until November 4th, no longer than 3 months which is the period Malaysian's are allowed to stay in and afterwhich I will return to Malaysia with Juergen to complete the last part of my permit application. I didn't mind returning alone at all for a short trip to get it all done but him, being a real sweetie, would like to come down and meet up with my parents, friends and all before officially entering via a sponsored permit.

But this is not the reason why I'm blogging this. The reason is, I'd like to share you Starwood Privilage Membership goodies, which we will use/claim during our stay in November!

Unlike the previous year, this year's package came with a total of 28 pieces of vouchers covering accomodation, dining and side incentives from reknown KL hotels under its belt such as Westin Kuala Lumpur, Le Meridien Kuala Lumpur, The Imperial Hotel and Sheraton Subang.

For a mere RM599 (or RM548 for renewal case) per year membership, we get the following;

• 1 complimentary room certificate in either Le Meridien, The Imperial or Sheraton Subang.
• 2 pcs of accomodation certificate in Westin Kuala Lumpur @ RM250 nett each.
• 1 pc suite accomodation in Sheraton Subang @ RM699 plus incentive
• 2 pcs room upgrade voucher
• 1 pc Weekend Escape Package in Le Meridien KK, or Sheraton Utama, Brunei @ RM650++
• 1 pc Weekend Escape Package in Le Meridien Kuala Lumpur for 2 nights @ RM650++
• 1 pc Weekend Escape Package in Westin KL at RM800++, The Imperial at RM650++, Sheraton Subang at RM600++ or The Westin Langkawi at RM1,200 nett.
• 3 pcs RM50.00 Cash Certificate for Room Rebate
• 3 pcs RM50.00 Cash Rebate Voucher at The Imperial for Lunch at Essence, Celestial Court and Villa Danielli. Can be used with membership card.
• 3 pcs RM75.00 Cash Rebate Voucher at The Imperial for Dinner at Essence, Celestial Court and Villa Danielli. Can be used with membership card.
• 3 pcs RM50.00 Cash Rebate Voucher at Le Meridien Kuala Lumpur in Latest Recipe. Can be used with membership card.
• 1 pc Complimentary Dining Voucher at Le Meridien (3 course set lunch at Al Nafourah for 2 person)
• 1 pc Complimentary Dining Voucher at Sheraton Subang (4 course set dinner at Italian Terrazo for 2 person)
• 1 pc Complimentary Dining Voucher at Westin Kuala Lumpur (2 course Prego Pronto Set Lunch, Hurry Slowly Set Lunch at EEST or Buffet Lunch at The Living Room, or Weekend Dim Sum Brunch at EEST or Malaysian Affair/Afternoon Affair at the Livingroom for 2 person).
• 1 pc Splash Kid Party Voucher at The Westin Kuala Lumpur.
• 1 pc Complimentary Celebration Cake
• 1 pc Complimentary Bottle of Selected Starwood Wine
• 1 pc 25% Discount Group Dining
• and more ...

And that's excluding the 50% off discount when you dine with another person using the card, 33% off for 3 person dining or 25% off for 4 person dining, applicable in all their F&B outlet.

PHEWWWW ... its amazing deal isn't it? I remembered having a hard time trying to finish up my previous year's voucher, and was contemplating to renew them or not, but when Juergen mention hotel accomodation for our KL stay, I immediately thought of this membership savings.

We will be staying in Le Meridien Deluxe Room on the first 4 nights, using a combination of complimentary room stay and Weekend Escape Package. I've not stayed in Le Meridien before so I hope, the real room live up to the photo shown here.

Have our romantic meal in Al Nafourah, which is a very special place to us coz it was where we first met, our first date. This restaurant was one of the main reason why we eyed on Le Meridien at the first place *smile*

We will than move to Westin Kuala Lumpur for another 3 nights of Heavenly Bed and Heaven Shower experience by utilising their special rate vouchers and more. This was the same hotel I'd claimed using the same program for my birthday celebration this year, and I could not rave enough about this wonderful hotel. I'm pretty certain Juergen would love it too.

Feast a little in EEST with their complimentary makan voucher, or perhaps pay half price :-) whichever coz its fabulous deal anyway.

All and all, we anticipated about 30-40% savings in such luxurious, beautiful hotel which by any normal means, we would consider twice. But not with the special card, and we couldn't be happier.

Oh good, I'm feeling a lot better now after blogging about this instead of having clouds above me since yesterday *smile* Like anyone else, don't you just loveeeeeeee a good deal?!

Kuala Lumpur 2008 Trip

Although I had been back for more than a week, it was only two nights ago that I managed to squeeze in some time for some photo touch up. The first week back here had been solemn as I had a gastric attack that lasted a good 14 days. The only thing comforting to me than, was to sleep like a baby, curling myself up or hybernate myself infront of the telly. Eating normal was out of the question and all I survived on during the few days of ordeal were juices, yoghurt and milk. Nothing else. But now that I am in pink of health; so to speak .... I´m ready to blog again and boyyyy ... there´s so much that I wanna share!



The Hotel

We checked into Le Meridien when Juergen arrived from Germany during my second week stay. The hotel was spanking new nonetheless, but it lacks the vibrancy of its neighbouring Hilton. BUT I am not complaning because its how we like it. Quiet and comforting. Their rooms were nothing short of expectation. My only complain was its french inspired toilet, which was a tad too small and hmmm .. the design were somehow a mismatched as compared to its modern looking rooms. We were given the best room in its category. In every floor comes 3 rooms with extended balcony overlooking the city, and we got one of them. This means that our rooms were off bigger size and we couldn´t be more thrilled. Its bed were plush, clean and comfortable.When it came to amenities, Le Meridien KL has them all. The only thing that puzzled us during our 4 nights stay were their car park system. We wanted an unlimited entry ticket but were given the runaround by the hotel frontliner staff and the respective car park system manager. It was only on day 3 that we found a special exit that was able to issue us an unlimited entry ticket. The frontliner could have saved us from all the headache!



The First Date and Engagement Story

I was very, very puzzled when my other half wanted to come along with me to KL when we did my flight booking. I could not understand why would he want to spent hundreds of Euros on his flight ticket just for a week of doing nothing much but meeting up with my friends. His word. What puzzled me more was, he had very little off days left at work place. But soon, I found out the real reason the moment we stepped into the hotel.

The bellboy had our luggage tucked neatly before gesturing us to the check in counter ... but my other half signalled them for more time. I though it was rather strange but thought nothing about it. All I remembered was him holding my hand, and we going in circles infront of the lobby.
You see, it was in Le Meridien´s hotel lobby that we first met each other about a year and a half ago. He than found the same spot we first met, and sat me down. Than what came next were unexpected (should be expected actually but I was still puzzled to why are we not checking into the hotel yet! It was already half past 9!) Hahaha ...

And so ... he popped the question and I said YES.

Everything made sensed than ... the 13,000 miles ticket to meet my friends :-) On why he wanted us to stay in Le Meridien instead of our usual Mutiara Crown Plaza. Sure.

We had a wonderful lunch in Al Nafourah, another sentimental place for us and had a great time. Nothing had changed except of its service level which we find were at right speed and were not as intruding at our first visit.



Te-a-tete Session with some aromatically brewed Hilly. Ich habe mit meine mann Hilly Kaffee getrunken. Es ist sehr lecker.



The BIG Le Meridien Breakfast

I shall let the pictures say what I wanna say about Le Meridiens breakfast.




A Celebration

We celebrated our engagement with a cake and it came with a warning :-)



What´s with the Hazardous warning! And to be consumed within 4 hours? A bit difficult lah wei ...



In the course of our stay, we met up with my friends several times. We tucked into some yummy Malaysian cuisine in Madam Kwans.



We threw a small Octoberfest Party in Lye´s place during one of the evening. Lye brought out her super LECKER cheese which she bought all the way from Amsterdam. Yup, that was when we met up with her, AP and Christine and she had saved those precious cheese for this very night.



The two of us had some kick ass dessert and juices at Delicious, BV2 ... a mere 100 metre walk from Lye´s home in Jalan Terasek. Lye not only hosted us in her place to the T, she had us a spare car to zoom around too. Occassionally too, we would drop by her pub in Bangsar for free drinks and food. Vielen Dank Lye! Everything was so well taken care off and I am such a lucky girl to have such fine friends :-)



Not forgetting, The Flogger´s Meet Up with WMW, Teckie and KampungBoyCityGal at Ang Kee Restaurant in SS2 Chowyang. Food was excellent, tasty, reasonably priced and company was comforting and familiarly Malaysian. Eat and yak like there´s no tomorrow, indeed. But I would like to take this opportunity to apologize for not meeting up with more food bloggers. I hope I can do a better job in organising a better eating session next year!



Without realising, our trip came to an end. We accomplished a lot during our weeks stay, or my three weeks stay. I get to spent quality time with the ones I love and I´m just so thankful for it. I am glad that my mum is well now with everyone else in pink of health. My sis did an excellet job arrangement for a proper care and I could not thank her enough for it. My niece ... what can I say. If only I could pack her in my suitcase ...

Overall ... my trip home had been blessed with many good memories, surprises and good news. With the exception that my mum got robbed while seated in my dad´s car and Lye´s precious handbag got picked just outside her house - and all within a week´s time. Sigh ... is it a mere coincidence or has the crime rate in KL risen so much since I was gone?



We bidded adious, goodbye, selamat tinggal, chai xian, sayonara, auf wiedersehen to everyone back home ...

And am leaving you with this picture of food served in Lufthansa coz I have something to say. There´s nothing wrong with the food served, but I just had to note this down so that someone from Lufthansa (I hope) would read this and realise that some of their CABIN CREW are downright RUDE!

I had an unpleasant experience during my flight from KUL/BKK to Frankfurt during mealtime when their chicken dish RAN OUT and there were only Beef left - and seriously, they better get their act together because it was a BKK stop and most of the passengers than were Thais and they probably are like me, don´t take beef for religious reason.

And so, I told the stewardess that I cannot eat beef when she asked me if I would like to have one. And guess her reply.

So, don´t you want your dinner?

Of course I want my dinner, but you don´t have anything else but beef and I cannot eat beef.

So, you don´t want your dinner? (raising her voice)

WTF ... is she stupid or what? And I HATE the look from her face!

But luckily, came this very nice, polite stewardess asking me what the problem was and quickly arranged for some leftover meals from business class to be substituted. And the first stewardess did not even make an effort!

And so .. this was my meal from Business Class. A vegetarian dish made of mashed potato with tomato based sauce. Looks weird but, it sure is tastier than any meat dishes I´ve tried in flights.

Pasar Malam - Kuala Lumpur

Monday

Seksyen 1 Wangsa Maju
Taman Len Seng, Cheras
Jalan Air Panas, Setapak
Kampung Kerinchi, Bangsar (I)
Sentul Pasar Dalam 4B
Jalan Kangsar Off Jalan Ipoh
Desa Pandan, Kampung Pandan
Taman Miharja Fasa II
Taman Koop Polis Fasa 2
Taman Sri Sinar, Segambut
Taman Sri Murni

Tuesday

Taman Desa Bakti, Selayang
Kampung Kasippillay Off Jalan Ipoh
Rumah Pangsa Razak Mansion
Jalan Bangsawan, Bandar Tun Razak
Taman Datuk Senu, Sentul
Rumah Pangsa Gombak 1A
Taman Kok Lian, Segambut
Kampung Pasir Lama Off Jalan Klang Lama
Rumah Panjang 1A, Jinjang
Taman Pertama, Cheras
Jalan Chemur, Pekeliling
Taman Sri Petaling, Sungai Besi
Jalan Air Bah, Setapak
Taman Intan Baiduri, Kepong
Jalan 133 Kepong
Jalan 25/56, Keramat Wangsa

Wednesday

Taman Desa Petaling
Kuchai Enterprenurs Park
Jalan Kolam Air Off Jalan Ipoh
Rumah Pangsa Sri Melaka, Cheras
Jalan K, Taman Batu, Segambut
Taman Connought, Cheras
Taman Beringin, Jinjang
Kampung Malaysia Tambahan, Sungai Besi
Kuaters Hospital Kuala Lumpur
Pantai Dalam, Bangsar
Jalan Wira, Kampung Pandan
Jalan Gempita, Salak Selatan
Seksyen 10, Wangsa Maju
Rumah Pangsa Sri Pahang, Bangsar
Jalan 2A/146, Desa Tasek, Sg Besi
Jalan Batu 2, Taman Batu Muda

Thursday

Jalan Ikan Emas, Cheras
Jalan Berhala, Brickfield
Jalan Hujan Emas, OUG
Flat Sri Terengganu, Sentul
Taman Sri Rampai, Setapak
Taman Taynton, Cheras
PKNS, Jalan Kuching
Jalan Kas-Kas, Taman Cheras
Kampung Haji Abdullah Hukum, Bangsar
Taman Sri Sentosa, Klang Lama
Pasar Malam Awam Bandar Tun Razak
Jalan 4/146, Bandar Tasek Selatan
Jalan A1/6, Taman Setapak Indah

Friday

Taman Melati, Gombak
Taman Desa Off Jalan Klang Lama
Taman Mastiara, Segambut
Jalan Sibu 6, Taman Wahyu
Taman Segar, Cheras
Taman Kok Doh, Segambut
Taman Sri Endah, Sungai Besi
Jalan Ang Seng, Brickfield
Bandar Baru Sentul
Kampung Cheras Baru, Cheras
Kg Kerinchi, Bangsar (J)
Jalan 20/2A, Taman Wilayah Selayang
Jalan 31/10A, Taman Perindustrian IKS

Saturday

Taman Bukit Anggerik, Cheras
Lorong Tuanku Abdul Rahman
Jalan Udang Siar, Segambut
Pekan Sungai Besi
AU2 Keramat
Jalan Rejang, Setapak Jaya
Jalan Kelab, Jinjang
Taman Sungai Besi
Taman Miharja Fasa 1
Jalan Lazat, Happy Garden
Pantai Dalam, Bangsar
Taman Midah, Cheras
Taman Sri Bintang, Kepong
Taman Koop Polis Fasa 1
Pasar Malam Awam Bandar Tun Razak

Sunday

Titikaya, Jinjang
Jalan Semarak, Setapak
Taman Maluri, Cheras
Jalan Selesa, Happy Garden
Jalan Telawi Bangsar
Taman Bukit Maluri, Kepong
Taman Tun Dr. Ismail
Jalan Mergastua, Kepong
Jalan Kelapa Gading, Segambut
Rumah Pangsa Sri Selangor, San Peng
Taman Sri Kuching, off Jalan Ipoh


See also Pasar Malam - Petaling Jaya


Guys please let me know if this list is accurate and when it needs to be updated. Post your comments.

Clubbing Scene Kuala Lumpur

Absolute Chemistry
3 Jalan Telawi 2, Bangsar Baru, 59100 Kuala Lumpur
Tel: 03 2282 7242
Type: Bar, Dance Club, Genre: House


Aloha Club
http://www.alohakl.com/
924 Jalan PRamlee, 50450 Kuala Lumpur
Tel: 03 2711 7266, 03 2711 7277
Type: Dance Club, Genre: Retro


Asian Heritage Row, Jalan Doraisamy
Sheraton Imperial Hotel, Bar Savanh, CoChine, Vanilla Box, The Wine Room, Kristao, Senja Bistro, The Rupee Room, Bar Blonde, Bar Club & Ivy Bar, Mojo, The Loft, Tokyo Tei, Ye Chine, Cynna, Palacio, Bed, Atrium, Mesquite 52, Buharry, Maison, Heritage Mansion
http://www.asianheritagerow.com/
Jalan Doraisamy, 50300 Kuala Lumpur


Atrium
http://www.atrium.com.my/
Asian Heritage Row, 21 Jalan Doraisamy, 50300 Kuala Lumpur
Tel: 03 2694 1318, Fax: 03 2694 8318
Type: Dance Club, Genre: Mixed


Attic, The
http://www.attickl.com/
61-2 Jalan Bangkung, Bukit Bandaraya, 59100 Kuala Lumpur
Tel: 03 2093 8842
Type: Diner Bar, Genre: Live Music


Backyard Pub & Grill
http://www.backyardpub.com/
28 Jalan Sri Hartamas 8, 50480 Kuala Lumpur
Tel: 03 6201 0318, Fax: 03 6203 1031
Type: Pub, Genre: Live Music


Bangsar Avenue - C18
18 Jalan Liku, Off Jalan Riong, 59100 Kuala Lumpur
Tel: 03 2282 2018, Fax: 03 2287 1028
Type: Fun Pub, Karaoke, Restaurant Bistro, Genre: Mixed


Barcode
113 Block E Phileo Damansara 1, 46350 Petaling Jaya
Tel: 03 7660 1606
Type: Fun Pub, Genre: Jazz, Mixed


Bar Amber
http://baramber.com/
14 Jln 24/70A, Desa Sri Hartamas, 50480 Kuala Lumpur
Tel: 03 6201 5534
Type: Dance Bar, Genre: House


Bar Blonde
http://www.barblonde.com.my/
50 Jalan Doraisamy, 50300 Kuala Lumpur (Asian Heritage Row, corner of Sultan Ismail - Sheraton Imperial Hotel)
Tel: 03 2691 1088
Type: Fun Bar, Genre: Contemporary, Jazz


Bar Club & The Ivy
Asian Heritage Row, 48 Jalan Doraisamy, 50300 Kuala Lumpur
Tel: 03 2693 2260
Type: Dance Club, Genre: Contemporary


Bar Flam
http://www.flams.com/
16 Jalan Telawi, Bangsar Baru, 59100 Kuala Lumpur
Tel: 03 2284 6721 Fax: 03 2287 3007
Type: Fun Pub, Genre: Mixed


Bar Ibiza
924 Jalan P Ramlee, 50250 Kuala Lumpur
Tel: 03 2713 2333
Type: Dance Club, Genre: R&B, House


Bar Med
PT 4512, Jalan 23/70A, Desa Sri Hartamas, 50480 Kuala Lumpur
Tel: 03 6201 3778
Type: Dance Bar, Genre: House


Bar Savanh - CoChine
Asian Heritage Row, Jalan Doraisamy, 50300 Kuala Lumpur
Tel: 03 2697 1180
Type: Dance Club, Restaurant, Genre: House, R&B


Bar Uno
924 & 926 Jalan P Ramlee, 50250 Kuala Lumpur
Tel: 03 2713 2333
Type: Fun Pub, Genre: Mix


Beach Club
97 Jalan P Ramlee, 50250 Kuala Lumpur
Tel: 03 2166 9919
Type: Fun Pub, Dance Club, Genre: Retro, Contemporary


Bilique
34 & 36A, Jalan Telawi, Bangsar Baru, Bangsar, 59100 Kuala Lumpur
Tel: 03 2287 3436
Type: Dance Club, Genre: House


Bintang Walk
http://www.bintangwalk.com/


Bliss
12 Jalan Sultan Ismail, 50250 Kuala Lumpur
Tel 03 2145 9198
Type: Dance Club, Genre: House


Blue Planet
1st Floor, Rohas Perkasa, Jalan Perak, 50250 Kuala Lumpur
Tel: 03 2711 3000
Type: Dance Club, Genre: House


Bojangles
Jalan 22A/70A, Desa Sri Hartamas, 50480 Kuala Lumpur
Tel: 03 6203 3353
Type: Fun Pub, Genre: Retro


Bond Martini Bar
Lobby Avenue K, 156 Jalan Ampang, Kuala Lumpur
http://www.bond-lounge.com/
Tel: 03 2161 2888, Fax: 03 2161 4888
Type: Dance Club, Genre: House


Borneo Baruk Club - BBC
http://www.bbc.net.my/
1 Jalan Kia Peng, 50450 Kuala Lumpur
Tel: 03 2148 0015
Type: Fun Pub with Dining, Genre: Live Band, Retro


Brewball - Pool Club & Pub
http://www.piazza.com.my/brewball.htm
B.8.8, Megan Phileo Promenade, 189 Jalan Tun Razak, 50400 Kuala Lumpur
Tel: 03 460 7008 Fax: 03 460 3313
Type: Bar & Pool Club, Genre: Background, Mixed



Cafe Flam
OB2-G-U1 & U2, Oasis Blvd. Sunway Pyramid, 3 Jln. PJS11/15, Bdr. Sunway , PJ. T: 7492 0068
Type: Fun Pub, Genre: Mix


Carnegies
http://www.carnegies.net/
Ground Floor, Central Plaza, 34 Jalan Sultan Ismail, 50250 Kuala Lumpur
Tel: 03 2141 7888, Fax: 03 2141 5888
Type: Fun Pub, Bistro, Genre: Retro


Castle, The (formerly The Roof)
2 Jalan Telawi 4, Bangsar Baru, 59100 Kuala Lumpur
Tel: 03 2284 9895
Type: Fun Pub, Genre: Mix


Centro
G-5 & OD-1, Lot 77, Sooka Sentral, KL Sentral, 50470 Kuala Lumpur
Tel: 03 2785 1811
Type: Fun Pub, Genre: Mix


Chakrawatty
14 Lower Ground Floor, Kompleks Wilayah, Jalan Dang Wangi, 50100 Kuala Lumpur
Tel: 03 2692 5742
Type: Fun Pub & Live Band, Genre: Indian, Bollywood, Tamil Rock


Cherry Blossom KTV Lounge
http://www.cherryblossom.com.my/
Basement, Sun Kompleks, Off Jalan Bukit Bintang, 55100 Kuala Lumpur
Tel: 03 2144 4895, Fax: 03 2144 4892
Type: Night Club, Genre: Karaoke


Club 11:15 - Pharmacy
11 & 15 Jalan Telawi 2, Bangsar Baru, 59100 Kuala Lumpur
Tel: 03 2284 1310
Type: Bistro, Dance Bar, Genre: R&B, House


Club De Macau
Lower ground floor, Renaissance Hotel, Kuala Lumpur
Tel: 03 2163 2632
Type: GRO Lounge, Genre: Karaoke


Club De Vegas
http://www.vegas.com.my/
3 Jalan Imbi, 55100 Kuala Lumpur
Tel: 03 2141 3888, Fax: 03 2145 3888
Type: GRO Lounge, Genre: Karaoke


CoCo Club
7th Floor Menara MAA, 12 Jalan Dewan Bahasa, 50460 Kuala Lumpur
Tel: 03 9222 1418
Type: Karaoke, Genre: Mixed


Conlay Club
http://www.conlayclub.com.my/
6 Jalan Conlay, Off Jalan Raja Chulan, 50450 Kuala Lumpur
Tel: 03 2144 3198, Fax: 03 2144 6182
Type: Fun Pub, Karaoke, Slots, Genre: Retro


Cotton Club, The
G-11, Maju Junction Mall, 1001 Jalan Sultan Isamil, Kuala Lumpur
Tel: 03 2772 8588
Type: Dance Club, Genre: House (no more jazz)


Cream
Lower Lobby, Renaissance Hotel, Jalan Sultan Ismail, 50250 Kuala Lumpur
Tel: 03 2168 8680, Fax: 03 2168 8881
Type: Dance Club, Genre: House


Cynna
Jalan Doraisamy, 50300 Kuala Lumpur (Asian Heritage Row)
Tel: 03 2694 2888
Type: Lounge Club, Genre: House


Delaney's KL
Parkroyal Hotel, Lower Ground Floor, Jalan Sultan Ismail, 50250 Kuala Lumpur
Tel: 03 2141 5195
Type: Irish-Themed Fun Pub, Genre: Mixed


Deluxe Nite Club
Rooftop, Ampang Park Shopping Centre, Jalan Ampang, 50450 Kuala Lumpur
Tel: 03 2162 1399
Type: GRO Lounge, Genre: Karaoke


Deutches Bierhaus
Courtyard, Plaza Mont Kiara, Jalan 1/70C, Mont' Kiara, 50480 Kuala Lumpur
Tel: 03 6201 3268
Type: Pub & German Grub, Genre: Mixed


Dinty's
34 Jalan Telawi 2 Bangsar Baru, 59100 Kuala Lumpur
Tel: 03 2284 1272
Type: Pub, Restaurant, Genre: Mixed


Disco, The
1st Floor, 304, Central Market Annexe, Jalan Hang Kasturi, 50050 Kuala Lumpur
Tel: 03 2026 5039
Type: Dance Club, Genre: House


Divino The Wine Bistro
One Bangsar, Jalan Ara, Bangsar Baru, 59100 Kuala Lumpur
Tel: 03 2287 9968
Type: Wine Bar, Genre: Light & Easy


Espanda Club (formerly Emporium Disco)
http://www.espandaclub.com/
97 Jalan Sultan Ismail, 50250 Kuala Lumpur
Tel: 03 2142 6666
Type: Dance Club, Genre: House


Finnegan's Irish Pubs
http://www.finneganspubs.com/
70 Jalan 27/70A, Desa Sri Hartamas, 50480 Kuala Lumpur
Tel: 03 2300 0538 Fax: 03 2300 0528


Finnegan's Irish Pubs
6 Jalan Telawi Lima, Bangsar Baru, 59100 Kuala Lumpur
http://www.finneganspubs.com/
Tel: 03 2284 9024


Finnegan's Irish Pubs
http://www.finneganspubs.com/
51 Jalan Sultan Ismail, 50250 Kuala Lumpur
Tel: 03 2145 1930
Type: Fun Pub, Genre: Mixed


Frangipani Bar
25 Changkat Bukit Bintang, 50200 Kuala Lumpur
Tel: 03 2144 3001
Type: Fun Pub, Genre: Mixed


Grand Modesto's
http://www.modestos.com.my/
924 & 926 Jalan P Ramlee, 50250 Kuala Lumpur
Tel: 03 2713 2333
Type: Fun Pub & Restaurant, Genre: R&B


Hard Rock Cafe Kuala Lumpur
http://www.hardrock.com/locations/cafes/cafesasp?lc=KUAL
Ground Floor, Wisma Concorde, Jalan Sultan Ismail, 50250 Kuala Lumpur
Tel: 03 2715 5555
Type: Fun Pub, Live Band & Restaurant, Genre: Dance, Rock


Heineken Champions Planet
http://www.championsplanet.com.my/


Heritage Mansion
8-26 Jalan Kamunting, 50300 Kuala Lumpur (Adjacent to Asian Heritage Row)
Tel: 03 2694 6460
Type: Dance Club, Genre: House


Kelab Westcourt
Wisma Westcourt, Lot G1-G3, 16 Jalan Klang Lama, 58000 Kuala Lumpur
Tel: 03 7987 3520, Fax: 03 7987 3593
Type: Fun Pub, Karaoke Rooms, Genre: Retro


Laundry Bar
http://www.laundrybar.net/
Corner of The Curve, Grd Flr, 6 Jln PJU 7/3, Mutiara Damansara, 47800 Petaling Jaya
Type: Fun Pub, Bistro, Genre: Mixed, Live Acts


Liquid Bar - The Disco
http://www.liquidbar.com.my/
Mezzanine 2-04, Central Market Annexe, Jalan Hang Kasturi, 50050 Kuala Lumpur
Tel: 03 2078 5909, Fax: 03 2070 0706
Type: Dance Club, Genre: House


Loft, The
Asian Heritage Row, Jalan Doraisamy, 50300 Kuala Lumpur
Tel: 03 2691 5668
Type: Dance Club, Genre: House, R&B


Luna Bar
Level 34, Pacific Regency Hotel Apartments
Menara Pan Global, Jalan Punchak, off Jalan P Ramlee, 50250 Kuala Lumpur
Tel: 03 2026 2211
Type: Poolside Bar, Genre: Jazz


M Bar
http://www.piazza.com.my/mbar.htm
B.8.8, Megan Phileo Promenade, 189 Jalan Tun Razak, 50400 Kuala Lumpur
Tel: 03 460 7008, Fax: 03 460 3313
Type: Fun Pub, Genre: Retro, MIxed


Maison
http://www.maison.com.my/
8 Jalan Yap Ah Shak, 50300 Kuala Lumpur (next to Asian Heritage Row)
Tel: 03 2698 3328, Fax: 03 2692 1328
Type: Dance Club, Genre: House, Contemporary

Cinemas Malaysia

Cinemas Malaysia

Golden Screen Cinemas Sdn Bhd (GSC)

Klang Valley Midvalley Megamall Reservations: 03-29383366 Cheras Leisure Mall Reservations: 03-9322617 Selayang Capitol Reservations: 03-61386311 IOI Mall Puchong Reservations: 03-58823669 Shaw Centrepoint, Klang Reservations: 03-33424816 Summit USJ Reservations: 03-80248722

Ipoh Ipoh Parade Penang Bukit Mertajam Kuantan Berjaya Megamall Sg Petani Central Square Kota Kinabalu GSC 1,2 & 3

Seremban Terminal 1 Melaka Mahkota Parade Johor Pelangi Leisure Mall Kluang Rex Summit Parade

GSC Website



Tanjong Golden Village Sdn Bhd (TGV)

Klang Valley Suria KLCC Reservations: 03-74922929 Bukit Raja Reservations: 03-74922929 One Utama Reservations: 03-74922929 Sunway Pyramid Reservations: 03-74922929 Mines

Perak Kinta City

Reservations: 03-74922929

TGV Website



Cathay Cineplexes (CC)

Cineleisure Damansara
Reservation : 03-77278051

CC Website



Mega Pavilion Sdn Bhd

Penang Kompleks Bukit Jambul Prangin Mall Island Plaza

Johor Johor Bahru City Square

Xmas Special - Roast Beef @ Delicious, Bangsar Village II, Kuala Lumpur

Roast Beef

Tis the season to be jolly.....! I found out last week that Delicious has a Christmas catalogue with all their goodies for the festive season. Laid out in a manner which looked suspiciously like my Donna Hay or Marie Claire cookbooks, there are recipes and pictures of items you can order to cater for your party - roast turkey with all the sides, cakes, cupcakes and etc.


Roast Potatoes

I also found out they were serving their Christmas special - Roast Beef with Yorkshire Pudding. During my years in England, I developed a love for roast lunches. I used to look forward to Sunday lunches where it was traditional to have roast beef, lamb, pork or chicken. Served with lots of brown gravy, it was a perfect end to a week.


Gingerbread House

The one in Delicious took a while to arrive on the table - could be due to the time it needed in the oven to reheat. I asked for medium and the roast beef slices was good and tender. Instead of the brown sauce gravy they served a black pepper sauce on the side. Wasn't my favourite as I still prefer traditional brown sauce hence I dipped my beef sparingly. Although I liked my roast beef slices, I didn't quite like the sides. Yorkshire pudding was okay and a large portion. They served brussel sprouts and chesnuts topped with almonds, a favourite of mine. Unfortunately they had chucked it in the oven to reheat hence it was quite dry. I also had roast potato cubes on the side which was not bad but not crunchy enough. Priced at RM49.90, I thought it was a pretty good deal as the portion was huge. For the sides, I guess I have been spoiled by my friend Mau's excellent cooking as her brussel sprouts and chesnuts is still the best ever.


Xmas Tree

I thought I'll also share you pictures of this cute gingerbread house and Xmas tree I found at Bangsar Village. They must have had a kids decorating competition for Xmas as they had a few of houses and trees all nicely decorated on the first floor. I liked the design of the gingerbread house but the kid did forget one important detail as there were no doors to the house!

Delicious
Ground Floor
Bangsar Village II
Bangsar
Kuala Lumpur

(Halal. Promotion valid from December 2007.)

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.

TeReNgGaNu SpEcIaLtY

We came across this Terengganu specialty, Sata by chance today when we wandered through the tiny roads around Kampung Baru in Kuala Lumpur.

Terengganu, is one of the states that form the East Coast of Peninsular Malaysia. As it is a coastal state and isolation from the bustling east coast, fishing and farming are the main livelihood of the people. Hence fish, coconut and rice feature quite heavily in their local dishes. Their most famous product from Terengganu is Keropok Lekor made from fish paste and sago that is deep fried. When you drive along the coastal roads of Terengganu, you will past by small villages who cook their own keropok lekor and sell them.

Although I have sampled keropok lekor at these roadside stalls, this is the first time I came across this particular food, Sata. I understand that this is also sold at the stalls and is extremely popular among the locals in Terengganu. With the migration of Terengganu locals to Kampung Baru, the Malay village within the city centre, Kl-lites can now enjoy these Terengganu gastronomic delights.

The Sata stall is found at the junction between Jalan Raja Uda and Jalan Mahmud where a man is tendering over a charcoal fire and grilling skewers of the small parcels of Sata. You can get four small Sata in a triangular shape wrapped in banana leaves for a sum of RM1.50. The stall is open from tea time to the evening onwards.



After you remove the slightly singed banana leaves, you will get little pyramids of fish meat and grated coconuts as below. The smell of the Sata is unbelievable and it is best eaten hot from the grill.


If any of you are interested in making Sata at home, try this recipe which I found from my Flavours magazine. It's quite simple and may make a great variation to your home barbeque.

Sata (Grilled Fish and Coconut Parcels)

500 grams mackarel (kembung, tenggiri or selayang)
200 grams grated coconut (white part only)
2 cm ginger
6 shallots
1 clove garlic
1 tumeric leaf, finely sliced
1 teaspoon chili powder
salt and sugar to taste
2 red chillies, sliced
banana leaf for wrapping
bamboo skewers, cut 20 cm long

Clean and debone fish. Combine the fish meat, grated coconut, ginger, shallots, garlic and turmeric leaf in an electric blender and process to a paste. Season to taste with chili powder, sugar and salt. Cut the banana leaf into 23 x 15 cm rectangles. Pass the leaf briefly over a flame or dip into hot water to soften it. Fold a piece of banana leaf into a cone and fill it with the fish paste. Top with two or three slices of chili. Fold top to close the package and stand it on its base.

Thread several parcels from the base through a bamboo skewer. Grill over a medium fire, turning over once or twice, for 5-10 minutes , or until cooked. Serve as a savoury snack.

Satay & Leng Chee Kang @ Satay Sri Melaka, Datuk Keramat, Kuala Lumpur

Sorry for the long silence - been busy plus the photo uploading has been acting up. Using my flickr account for this versus photobucket since it was unaccessible.



Been a while since I blogged about Malay food, so here goes - yummy satay at the Datuk Keramat area. It may be far, but definitely worth it. Pretty easy to get here from MRR2.



The stall is located at a medan selera near the Petronas station. It is the corner stall and packed with people waiting for their satay.



Walk to the back and you'll find a hive of activity - long rows of hot charcoal grills where sticks of satay are being grilled. Reminds me of a mini satay factory, the way they were churning out the satay.



Aside from the grilling, the ladies were at the back, preparing the satay sticks and marinated meat. Three types of item found - chicken, beef, cow's liver and tripe. The chicken and beef satay is 60 sens, while cow's liver (hati) is 70 sens and the cow's tripe (perut) is 80 sens.



Everything comes in chunky bits and peanut sauce with sambal. I liked the tender chicken and beef satay. Very yummy especially with the sauce.



And you must order their Leng Chee Kang, a huge bowl of ingredients for RM2.50. It had peanuts, atap chee (palm seed), cincau, longan, barley and etc to keep me very happy.

We were early that day but I reckon when it approaches dinner time, it would be packed with people eating or just taking away.


Sate Sri Melaka
Medan Selera AU5
At the corner of Jalan AU5 and Jalan AU4/6
Lembah Keramat
Ulu Kelang
Kuala Lumpur

(Halal. Open: 5.00 pm to 1.00 am. Closed on Sunday.)

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.

Sup Gear Box

Shift into gear with this soup

You’ve heard of sup kambing and sup ayam... but sup gearbox? RIDZWAN A. RAHIM introduces us to a soup that’s ‘guaranteed’ to get you going. And going. And going.

OF all the local soups available on the market, sup gearbox must be the one with the most unusual name. It’s really bone marrow soup. If you are familiar with sup tulang (bone soup) or sup ekor (oxtail soup), then this one is not much different.

But why the association with the car anatomy, you ask? It’s because the cow’s joint used as the main ingredient in the concoction resembles a car’s gearbox. And it’s big! It’s about the size of a small computer monitor. (Come to think of it, maybe it can also be called Sup Computer Monitor. But I digress.)

So sup gearbox is basically this huge chunk of bone in a richly flavoured soup, plus some garnishing.

And the whole thing can be enjoyed with either steamed rice or bread. Although this “delicacy” can be found almost everywhere in the country, an expert will tell you that making a good bowl of sup gearbox is not that easy.

“You will want to use the bone of a bull because bulls work harder and therefore have more muscles. Cows tend to have more fat,” says Sabri Salleh, who owns a restaurant in the city called Raja Sup (King of Soups) and was kind enough to let my friends and I sample the “exotic” concoction.

Additionally, he told us, a heifer (a young cow that has yet to have her first calf) is preferred. And cows from the KK (Kedah-Kelantan) variant are said to have “sweet” tasting meat, although they may have a bit of an odour.

Preparing the dish is a time-consuming affair. The bone needs to be cooked for about 12 hours in order to soften the leftover flesh found on it.

A big bowl of sup gearbox costs between RM15 and RM20 depending on the size of the bone. It is good for three to four persons. If you dine alone, you can have a smaller bowl which will set you back about RM5.

Another unusual thing is that sup gearbox is usually served with a knife and fork, ostensibly to make it easier to slice the leftover meat and fat. But often you will be forced to use your bare hands to tear the bone apart. Be prepared to get a little messy.

Most restaurants will normally also serve the soup with a straw. Yes, the common drinking straw. You use the straw to slurp the rich bone marrow together with a bit of soup. Yummy!

But because sup gearbox does not exactly qualify as healthy, after a meal some diners like to wash the whole thing down with air akar kayu (a tonic drink made from medicinal plants) which is believed to contain properties that offset the soup’s high cholesterol content.

Top five places to find sup gearbox:

Kuala Lumpur:

1. Raja Sup in Taman Tun Dr Ismail. Here, one can find every conceivable type of soup. Yet despite its fame, Raja Sup is a small outlet, occupying just half a shoplot tucked between Secret Recipe and a fancy looking restaurant at No.46, Jalan Datuk Sulaiman. The cook is from Kelantan.

Selangor:

2. Warung in Bandar Baru Bangi which has a kampung feel to it. From the PLUS highway, exit through the Kajang toll. Then at the traffic lights, go straight towards Bandar Baru Bangi. You will come to a long straight. Towards the end of that straight, you will see Shell and Mobil petrol stations on your right and the restaurant on your left (with many cars parked by the roadside).

Kota Baru:

3. This particular restaurant in Panji, some 3km from Kota Baru town, specialises in sup gearbox, daging bakar and kerabu. Many Government officers go there for lunch (the restaurant is closed at night).

Penang:

4. Sup Hamid. A well-patronised restaurant serving many kinds of soup dishes, located in front of Hotel Malaysia at the end of Penang Road. Sup gearbox is usually available at night.

Johor Baru:

5. There is this particular corner shop very well known among locals located at the Simpang Mariaman corner of Jalan Petri. It specialises in mee rebus gearbox.

Popular Tropical Fruits in Malaysia

end Photo to a Friend Jackfruits and Coconut in supermarket Jackfruits The jackfruit looks ugly on the outside but in the inside, the yellow sweet fruits are firm, fleshy and thick. The jackfruit is something of an acquired taste, but it is very popular in many parts of the world especially South-East Asia and South Asia. It is also used in the local cuisines. An unopened ripe fruit can have an unpleasant smell, like rotting onions. The light brown to black seeds with white innards are about the 2–3 inches long. These seeds are like chestnut and can be eaten when boiled. People often oil their hands with coconut oil, or paraffin before preparing jackfruit because the fruit bleeds a milky, sticky sap that is often used as glue.

Send Photo to a Friend Ripe Durian fruits Durian - King of Fruits The durian, native to Brunei, Malaysia, and Indonesia, has been known to the western world for about 600 years. There were debates whether durians were introduced to Thailand and Phillipines. The hard outer husk is covered with sharp, prickly thorns, while the edible creamy-yellow thick flesh within emits a strong, distinctive odour. Some regard this odour as fragrant while others find it overpowering or offensive, even revolting! The intense odour has led to hotels and public transportation in South-east Asia to ban the fruits from entering the premises. But for me, I love the wonderful fragrant smell of ripe durians. The custard-like flesh is eaten and, when cooked, the seed as well. The seeds can be eaten after boiling, drying, and frying or roasting. This is one of my favorite fruit. I can only eat it once a year during the durian season (darn it, I forgot when !! ).

Send Photo to a Friend Papayas Papaya This is my second favorite fruit. It is easy to eat and great to enjoy. It comes all year round and I don't have to wait for a fruit season to enjoy papayas. The ripe Papaya fruit is usually eaten raw, without the skin or seeds. The unripe green fruit of papaya can be eaten cooked, usually in curries, salads and stews. The Thai cuisine uses a lot of unripe papaya. Green papaya fruit and the tree's latex are both rich in an enzyme called papain, a protease which is useful in tenderizing meat and other proteins. It is included as a component in powdered meat tenderizers, and is also marketed in tablet form to remedy digestive problems. Ripe papaya is sweet and fleshy. It's rich in vitamins. Really good for those who has constipation because papaya helps with the internal digestion. In Malaysia, papaya fruits can grow up to 12 inches long. Those I get here in Vienna are pathetically small and over-priced.

Send Photo to a Friend Mangoes Mango Mangoes are also rich in vitamins. Great for digestion because of the fibres. It's sweet and juicy flesh makes great a fruit juice when blended with crushed ice or yogurt (to make mango lassi) or eaten alone. Mangoes can even be mixed with fruit salad or vegetable salads. I miss mangoes so much since moving to Vienna. The ones sold in here are not as good as those found in Malaysia. I believe that probably because there are many different kinds of mangoes that cannot be exported.

Send Photo to a Friend Ripe pineapples in supermarket Pineapples When European explorers discovered this tropical fruit, they called them "pineapples" because it resembled what is known as pine cones. Pineapple contains a proteolytic enzyme bromelain, which digests food by breaking down protein. Thus, pineapple juice can be used as a marinade and tenderizer for meat. However, the enzymes in pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts. Pineapple is a good source of manganese, Vitamin C and Vitamin B1. Pineapple is juicy yellow and fleshy. It can be sweet or sour, depending on whether it is ripe or not. Great eaten alone, or make fruit juice, or mix with salads to make tropical salad.

Send Photo to a Friend Rambutans in a basket Rambutan - the hairy fruit Rambutan is also another unique fruit. It is closely related to several other edible tropical fruits including the Lychee, Longan and Mamoncillo. It is believed to be native to the Malay Archipelago. Rambutan in Malay literally means hairy or hairy fruit caused by the 'hair' that covers this fruit. You need to peel open the hairy outer layer skin to get to the fleshy firm sweet fruit in the inside. It's rather fun to eat this fruit. Bite, open the skin, then bite the white flesh. Watch out for the hard seed inside. Enjoy. Oh yeah, it is also rich in vitamins!

Banana Banana is one of the most popular fruit in Malaysia and it is found abundantly in the countrysides. We have many varieties/species of bananas, which come in a variety of sizes and colors when ripe, including yellow, green, purple and red. Bananas can be eaten raw although some varieties are cooked first. Unripe/green bananas and plantains are used for cooking various dishes such as curry, banana pudding and considered the staple starch of many tropical countries. The tree plant is very useful. The leaves are large, flexible, and waterproof; they are used in many ways, including as umbrellas and to wrap food for cooking, carrying and packing cooked foods, and they are used to build houses in third world countries. The Malaysian-Indians sometimes traditionally served their food on banana leaves, and even some restaurants also follow the practice. The banana leaves make the food tastes better! Banana can be made into dry chips snack (and a healthy alternative to potato chips)- these are produced from dehydrated or fried banana or even plantain slices.

Watermelon

The watermelon is also very popular in Malaysia, especially during the hot and dry season. It is refreshing to tuck into ripe watermelon slices or drink watermelon juices. Fresh watermelon may be eaten in a variety of ways and is also often used to flavor summer drinks and smoothies.

Watermelon is an excellent source of vitamin C and vitamin A. Watermelon also provides significant amounts of vitamin B6 and vitamin B1, as well as the minerals potassium and magnesium.

Watermelon seeds are rich in fat and protein, and when roasted, are widely eaten as a snack.

Malaysia Food

Kelantan Darul Naim is not only known with its variety of cultural but also famous with its unique food. For centuries, the originality of the taste made by the ancestors is not changed. For those who come to visit here must try these traditional food. You will not forget the taste and for sure you will dream to have it again. :: NASI KERABU It comes in three colors which are black, yellow and white. It is eaten with raw vegetables as well as special 'sambal ikan'. It is taken as breakfast and also for dinner. :: NASI DAGANG If you are in Kelantan, don't forget to try and enjoy eating 'Nasi Dagang'. It is based on red glutinous rice and it is served with fish curry and raw pickles. :: NASI BERLAUK This is the most Kelantanese favorite food. Simple and tasty. It is served with white rice and fish curry it is traditionally cooked. :: NASI TUMPANG This special dish is a combination of various rice and curry which is arranged layer in a triangular banana leaf wrapper. :: LAKSAM This type of food is based on rice powder and is served with white coconut milk curry. This tradititional recipe is from fish and coconut milk. When serving, it is added with leaves eaten raw or 'ulam'. :: SOLOK LADA The unique of this type of food is where the filling is placed inside the chilly. The filling is made from flesh coconut, fish fillet and coconut milk. This tasty food is suitable to take with nasi kerabu which is also Kelantan traditional food. :: SAMBAL DAGING The meat is cut into small pieces and cooked using special spice until it is truly dried. It is delicious to take by itself or served with rice. :: GULAI DARAT This original spice curry is prepared using meat as its main ingredient. :: BUDU This food is based on fish and it is made into sauce. It is taken with grilled fish or meat. :: AYAM PERCIK Grilled chicken with coconut milk sauce is traditionally cooked using original ingredients as heritage. It is served as a special dish for the family members or special guests. :: JALA MAS This is a very popular cake or 'kuih' in Kelantan. It is based on eggs and sugar and it is known as a Royal Cake. It can only be found in this state. :: LOMPAT TIKAM It can be prepared for daily dish or served during special occasion. This tasty food is not only attracted the locals but as well as the outsiders. :: TEPUNG PELITA This food is based on flour, coconut milk and sugar. It has two layers. The first layer is coconut milk and for the second layer is flour and sugar. It is put into banana leaf which has been made as its cup. :: KETUPAT SOTONG This tasty food is made by putting glutinous rice into the cuttlefish and it is cooked with brown sugar or known as 'gula melaka' as its sauce. It is eaten as well as other traditional 'kuih'. :: DODOL It has varieties of colour and taste. It also has different name from one another based on the ingredients used. It is easy to get this food in Kelantan. :: LEMPOK The ingredients are durian flesh and sugar. It takes a few hours to make sure the food is well cooked. :: PULUT MANIS This sweet dish is served as dessert. The ingredient is glutinous rice which is cooked with brown sugar. :: PULUT BAKAR The shape is round and it is wrapped in banana leaf. The taste is delicious and it has sweet aroma. :: PULUT PANGGANG The shape is oblong and it is wrapped in banana leaf. The cooked glutinous rice is salt less but the filling which is coconut flesh and fish fillet make this 'kuih' the most favorite one. :: TAIK ITEK Although it is quite sweet but it is delicious to eat. The ingredients are eggs, coconut milk and sugar. It has varieties of shape according to the chef. :: BUAH TANJONG It is sweet as well as its name. This food also known as a Royal Kelantan food. :: PUTERI MANDI This sweet 'kuih' is made from rice powder and taken with sweet flesh coconut. :: AKOK It is known as 'Akok Kelantan' because of its sweet aroma. The ingredients are eggs and 'gula melaka'.

Crafts and Culture

Crafts

Batik

Coloured designs on textiles, which can be either cotton or silk, are produced by applying wax to the parts that are left uncoloured. This traditional method is practiced in various forms throughout the Malay Archipelago, with Terengganu batik as a particular favourite with tourists. Its elegant print stand out as evening wear, and can be found as art pieces on bags and cushion covers.

Songket

A legacy of the courts of Pattani, the fabric is usually reserved for use on special and ceremonial occasions. Dubbed the “cloth of gold”, songket is produced when threads are interwoven with gold and silver strands, resulting in a brocade of intricate designs and patterns. Each length of cloth represents days of laborious and dexterous work using traditional looms and cotton-spinning devices.

Keris

The most important personal weapon of the Malays, the keris is a two-edged sheathed dagger with an ornate carved handle. Although it has become famous on account of its sinuous blade, the keris is intended to deliver a horizontal thrust, as distinct as a downward stab.

Culture

Wayang Kulit (Shadow Play)

Wayang Kulit is a traditional theater art-form using puppets and shadow-play to tell the epic tales of the Ramayana. The puppets are made of buffalo hide and mounted on bamboo sticks. There may be as many as 45 puppets - handled entirely by a single master puppeteer, known as the Tok Dalang.

Maggagong (Gong Ensembles)

Brass or bronze gong ensembles form an inherent part of Sabah’s ethnic music. The melody varies from district to district. The Kadazan Dusun group include six songs and a drum called the sopogogungan (Penampang) in their musical composition while the Bajau from Kota Belud add kulintangan, a set of kettle-bedded gongs.

Bergendang (Drumming)

In the traditional musical performances of the Malay community in Sarawak, it is the womenfolk who play the gendang or drums. Seated behind a screen, they drum out their beats in rhythm to songs sung by young maidens and dances performed by men.

Silat

Silat, the Malay art of self-defense combines a series of supple movements, which enables a person to defend himself under provocation. The aim of silat is to instill confidence in oneself in the face of adversity. Occasionally, a keris (small dagger) may be used.

Traditional Crafts of Malaysia

Batik
Colored designs on textiles, which can be either cotton or silk, are produced by applying wax to the parts that are left uncolored. This traditional method is practiced in various forms throughout the Malay Archipelago, with Terengganu batik as a particular favorite with tourists. Its elegant print stand out as evening wear, and can be found as art pieces on bags and cushion covers.

Songket
A legacy of the courts of Pattani, the fabric is usually reserved for use on special and ceremonial occasions. Dubbed the ‘cloth of gold’, songket is produced when threads are interwoven with gold and silver strands, resulting in a brocade of intricate designs and patterns. Each length of cloth represents days of laborious and dexterous work using traditional looms and cotton-spinning devices.

Woodcarving
One of the oldest traditional crafts in the country, Terengganu woodcarvers take their inspiration from Islamic art and the rich local flora. Although some are decorative pieces, most have a more practical purpose. From houses to palaces, the craft is seen through the intricate designs on beams, supports, balustrades, doors, window shutters, as well as furniture. All bear testimony to the exquisite craftsmanship and enduring quality of the state’s woodcarvers.

Mengkuang (Pandanus Weaving)
Weaving used to be a leisurely pastime of coastal village women in the east coast states of Peninsular Malaysia during the rainy months. Today, it is a thriving cottage industry. The tall, thorny leaves of the pandanus or mengkuang are collected, boiled, dyed and made into colorful mats, beach bags, hats, fans, purses, and slippers.

Kite(Wau) Making
See the dazzling display of kites gliding and swooping across the azure sky! It was once played by farmers on leveled ground after post-harvesting season. Today, however, kite-flying attracts people from all walks of life. Over the years, kite festivals have encouraged more creativity in kite-making, thus resulting in kites designed in the shape of a fish, cat, caterpillar, or bird. But the Kelantanese wau-bulan (moon-kite) still remains as popular as it was years ago.

Keris
The most important personal weapon of the Malays, the keris is a two-edged sheathed dagger with an ornate carved handle. Although it has become famous on account of its sinuous blade, the keris is intended to deliver a horizontal thrust, as distinct as a downward stab.

Boat making
The small island of Pulau Duyung near Kuala Terengganu is where local craftsmen practice the art of traditional boat making. They work entirely from memory and experience, without any set plans, using skills handed down from generations before.

Rattan Weaving
The rattan, a climbing palm with long thin jointed pliable stems, is just one of the many native plants that are woven and thus given practical value by the local people. Before it is woven, the rattan is boiled to kill its tissues and to get rid of its sugar content. This is to ensure that it lasts, and also to prevent it from attacks by woodworms. Mainly used in the making of furniture, the rattan is highly popular for its durability, as well as its aesthetic quality.

Traditional Games of Malaysia

Wau (Kite Flying)

See the dazzling display of kites gliding and swooping across the azure sky! Once played by farmers on leveled ground after post-harvesting season, it now attracts people from all walks of life. Over the years, kite festivals have encouraged creativity in kite-making, thus resulting in kites that are designed in the shape of a fish, cat, caterpillar, and bird. But the Kelantanese wau-bulan (moon-kite) still remains as popular as it was years ago.

Sepak Raga Bulat (Rattan Ball Game)

Once a game of village youths, sepak raga bulat has become a popular sport among the young urban males. Players standing in a circle keep a rattan ball aloft with any part of their body except their hands. The ball is kept in constant motion without hands touching it.

Chingay (Balancing Giant Flags)
Malaysians of Chinese descent who are known for their acrobatic skills, display their prowess during the Chingay Procession, which is associated with the year-end Penang Festival. Performers balance huge poles with enormous triangular flags, on their forehands, chins, lower jaws and shoulders.

Gasing (Giant Top Spinning)

Giant top spinning is no child’s game! Each gasing or top weighs approximately 5kg. It calls for strength, coordination, and skill. The gasing, if expertly hurled, can spin for as long as 2 hours. Top spinning competitions are an annual feature in the east coast of Peninsular Malaysia especially Kelantan and Terengganu.

Congkak (Board Game)

Congkak is a game of wit played by womenfolk in ancient times that required no more than holes in the earth and tamarind seeds. Today, it has been refined to a board game. It consists of a wooden board with two rows of five, seven, or nine holes and two large holes at both ends called “home”. Congkak, played with shells, pebbles or tamarind seeds, requires two players.