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  #511  
Old 18-08-2007, 05:53 PM
KatoeyLover69 KatoeyLover69 is offline
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Default Packed with Kelantanese zing

Report from The STAR dated Sunday 12 August 2007:-

Packed with Kelantanese zing

Cikgu Nasi Ulam in Kota Baru is said to serve one of the best nasi ulam in town.


WHEN in Kelantan,one must always try its traditional food. If you are looking for authentic, traditional Malay food, then look no further than Restoran Nasi Ulam Kampung Kraftangan or more commonly known as Cikgu Nasi Ulam.

The traditional nasi ulam is a health-fortifying meal of rice with several dishes and the most important ingredient would be the numerous types of raw leaves peculiar to the East Coast region and eaten with budu or fermented anchovy sauce.

It is an acquired taste, eating raw vegetables with budu. During my first visit, when I was brought by a Kelantanese friend, I too tried the food with apprehension and resistance. However, after repeated visits, the owner, Cikgu Hamid, thinks I am a Kelantanese, too. Bustling: Customers making a beeline for the dishes served at Cikgu Nasi Ulam which is located in the Kota Baru Handicraft Centre

The restaurant is forever packed with locals and tourists alike wanting to taste the fresh nasi ulam. Difficulty in getting a place to sit would mean that patrons have to share tables most of the time.


Families or groups would usually have a plan of attack once they reach the restaurant. A member of the family will reserve a table while the others will be crowding the food display to make their choice of ulam. The restaurant is bustling indeed, especially during lunch hour and public holidays.

It is also stragetically situated in the Kota Baru Handicraft Centre. The centre houses a Handicraft Museum displaying Kelantanese arts and craft and also organises musical shows and plays. The restaurant is on the ground floor of this centre. It would be nice to visit the centre for a walk after a hearty meal.

Many a Malaysian would now be familiar with the term nasi ulam, which literally means rice with herbs and greens. However, there is a very slight distinction between nasi ulam and nasi kerabu as the latter is served with rice tinged in blue.

Nasi ulam is more of what you would get on the streets and back alleys of Phnom Penh or Siem Reap in Cambodia. However, the raw vegetables you get here is not as wild as what you would find in Cambodia.

The herbs and greens served with your rice would usually be raw buah petai, buah jering, ulam raja, ulam pegaga, cucumbers, kacang botor, among others. Among the favourites is buah jering. It is a wild fruit which has a covering similar to the petai but the taste is a little more to the wilder side compared to petai.

Cikgu explains that the different types of greens actually have certain medicinal values and different tastes.

Some taste like mint, others bitter and some sweet. Of course, it takes a trained tongue to appreciate the differences.

Most of the vegetables would be eaten raw to maintain the taste and nutritional value. Some would be just blanched to get it partially cooked.

The star of the day would be the sauce to dip the ulam in – budu. The smell and taste is quite appetising to some and unbearable to others.

Lime, freshly cut lemon grass and chilli are added for extra taste.

A sourish taste in this sauce creates a big appetite for white rice. The budu is fermented over a few months and kept in stock. Budu is used as a dip for the ulam but some customers flood their rice with it, says Cikgu.

Budu, besides the bird chillies and lime, can also be varied with either tempoyak, which is durian fermented with salt. When the fruit is in season, a dollop or a sliver of fresh durian is added to the potent and compulsory sauce.

Apart from ulam, the restaurant also has an array of fully cooked food. A visit to the food display would get my mouth watering with the wide selection of fried fish, curry fish, fried chicken, roasted chicken, roasted beef and various dishes. I usually end up taking one piece of each during my visits.
The favourite would be the fried ikan keli or catfish. It is deep-fried until crispy. Add a little budu to it and you are in heaven!
--- KatoeyNewsNetwork

Link :- http://thestar.com.my/metro/story.as...ec=SundayMetro
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  #512  
Old 20-08-2007, 01:09 PM
KatoeyLover69 KatoeyLover69 is offline
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Default Hameediyah Restaurant : Eatery spices up life

Report from The New Straits Times dated Monday 20 August 2007:-

Hameediyah Restaurant : Eatery spices up life


Hameediyah Restaurant uses herbs and spices prepared by its own grinding machines to preserve the original curry aroma.

GEORGE TOWN : Penang is synonymous with nasi kandar, and restaurants selling this national favourite are found in almost every nook and corner of the island.

http://www.nst.com.my/Monday/Nationa...display=xsmallAhamed Seeni is the sixth generation running the 100-year-old restaurant
So popular is nasi kandar that new restaurants are being opened regularly.

An equal number also find themselves unable to stay in the competition and close shop.

However, one nasi kandar restaurant that has withstood the test of time is the Hameediyah Restaurant.
It had been serving nasi kandar dishes for 100 years.

Founded by Abdullah Hameed in 1907, the restaurant in Lebuh Campbell has become a household name among locals and visitors.

Operating from its original premises, the family-owned business has been passed down to its sixth generation.

The menu of spicy chicken, beef, mutton and fish served with home-made curry is maintained, and "new" tandoori and kebab dishes have been added.

Restaurant owner Ahamed Seeni, 52, said unlike conventional nasi kandar dishes, the herbs and spices used for curry dishes were prepared by its own grinding machines.

"We want to preserve the original curry aroma by mixing our own ingredients.

"Our philosophy is to accentuate the different curry tastes by serving individual dishes to customers.

"We avoid serving all the curry dishes in one plate, which tends to confuse the tastebuds of customers."

He said the restaurant used special ingredients such as basmathi rice for its signature nasi briani.

Despite its popularity, Aha-med said the restaurant had survived the trials and tribulations of the past 100 years by keeping a low profile and being prudent.

A lunch-hour visit to the restaurant showed customers from all walks of life either eating in or opting for take-away.

Azam Yusof, 37, said he had been hooked on the curry dishes since he was 4.

"My father used to bring me here after shopping. Now I come here with my family."

Ahamed, who took over the business from his father in 1968, is helped by three brothers.

The restaurant is open from 10am to 10pm and is closed on Fridays.

--- KatoeyNewsNetwork

Link :- http://www.nst.com.my/Current_News/N...cle/index_html
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  #513  
Old 28-08-2007, 11:42 AM
KatoeyLover69 KatoeyLover69 is offline
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Default US$10b project in IDR

Report from The STAR dated Tuesday 28 August 2007:-

US$10b project in IDR - Mideast and Malaysian investors plan high-end integrated city


KUALA LUMPUR : A group of investors from Abu Dhabi, Kuwait, Saudi Arabia and Lebanon are expected to join Malaysian investors to develop 2,000 to 2,500 acres in the Iskandar Development Region (IDR) into a high-end integrated city.

While the initial investment in the development is projected to be more than RM3bil, the construction cost is estimated to be between US$10bil and US$12bil, according to sources.

The massive development, which will be spearheaded by investors that have transformed cities in the Middle East, is projected to be completed no later than 2015.

Sources said the land would be purchased from South Johor Investment Corp (SJIC), the developer of IDR, but jointly developed by the Middle Eastern parties and SJIC. An agreement could be inked between the parties on development, advisory services and contracting.

Mudabala Group of Abu Dhabi and the Abu Dhabi Investment Authority are said to be among the investors that would be building high-end properties in IDR. There is also talk that a big developer from Abu Dhabi would partner Putrajaya Perdana Bhd in executing part of the development.

Swan Symphony Sdn Bhd, a consortium comprising Middle Eastern, Malaysian and Singaporean investors, has proposed to buy a 50.6% stake in Putrajaya Perdana for RM390mil cash with the intention of transforming the Malaysian developer into a global construction company.

Swan Symphony is 51%-owned by the Abu Dhabi-Kuwait-Malaysia Investment Corp and 49% by Autron Investment.

Mudabala has wide-ranging investments in real estate, utilities, basic industries, energy, health and services. The investment agency owns a 5% stake in Italian carmaker Ferrari and 25% of SR Technics, one of the largest maintenance, repair and overhaul service providers in Europe.

The foreign investors are said to have a track record in getting things done fast and a penchant for glamorous projects.

Although details are sketchy, plans for the development in IDR by the Middle Eastern investors will feature high-end properties priced up to RM2,000 per sq ft.

Facilities like a high-end yacht club, high-end shopping centres and luxurious hotels are said to be on the blueprint.

An expansion of the Senai airport is also on the cards and the Government is expected to create a conducive environment for investment by foreigners.
The entire development is expected to be a tremendous boost for the local construction and building materials industry.
--- KatoeyNewsNetwork

Link :- http://biz.thestar.com.my/news/story...7&sec=business
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  #514  
Old 30-08-2007, 12:54 PM
KatoeyLover69 KatoeyLover69 is offline
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Default IDR project holds huge potential

Report from The STAR dated Thursday 30 August 2007:-

IDR project holds huge potential - It would be a major world-class development

KUALA LUMPUR : ALDAR Properties PJSC, which is part of a consortium of Middle Eastern companies that will be investing billions of ringgit in Node 1 of the Iskandar Development Region (IDR), believes the project holds tremendous potential.


Ahmed Ali Al Sayegh, chairman of ALDAR Properties, which will act as the master planner for the development, said the IDR would be a major world-class development, given its location.

“The vision is very clear. This will be a world-class city, a place for hundreds of thousands of people to work, play and get old, get educated,'' he told a media conference yesterday.

Ahmed Ali Al Sayegh

“I think, more importantly, it will be a crossroads, a place where many cultures meet. That is clearly a Malaysian value and, hopefully, we can execute it well,'' Al Sayegh said.


Being a property development company, ALDAR Properties would bring its experience in development master planning and infrastructure design to Node 1, he said.

From participating in one of the biggest property boom markets in the world, Al Sayegh feels the IDR has the most important tenet in property.
“For real estate, it is location, location, location,'' he said.

He said following the requirement from the Malaysian Government, the project would be well planned and “will create a zone not only for working and logistics but for entertainment, education and health that will make the place very liveable”.

“We are pleased to be part of the Government's vision, a clear vision which is important for this thing to take place,'' he said.

The challenge in the IDR project would be the planning, he said, adding that what interested the consortium was sustainable development and not quick profit.

“We don't want a failure on our hands. The challenge is to look strategically and think what would be best for Malaysia, its neighbours and how we are best able to achieve it,'' he said.

Al Sayegh said local content in the project would be important as was confidence in the future.

“We are optimistic about the future, and when we calculate how much office space or residential unit we need, we forget about the normal growth. We have to plan ahead,'' he said.

As for returns, Al Sayegh said there was no set target for returns from this investment but thought it would be very rewarding in the long term.
“We believe there will be value appreciation of the land and this value will be relevant to our shareholders,'' he said.

Al Sayegh added that ALDAR Properties was looking to establish a base in this region and felt the whole region was a compelling growth story. He also said the goal of the project was not just building skyscrapers.

“We think the goal is sustainability. It means being able to roll the plan without destroying the resource base and being able to conserve energy,'' he said.

The participation of ALDAR Properties also opens avenues for further investment opportunities with Khazanah Nasional Bhd and it is looking for opportunities in this region.

“We are not in a hurry and we want to grow with our partners not only in Malaysia but the whole region,'' he said. Al Sayegh said the marketing plan for the IDR would target investors from across the world and the consortium would not ask for additional tax breaks.

“We are working within existing laws and regulations that are in place to develop the area,'' he said.

On the creation of a financial centre, he said it would complement that of Singapore’s with additional space and services especially in Islamic finance.

He added that Middle Eastern banks were looking for opportunities in Asia. So were some of the large foreign banks with expertise in Islamic banking.

“We think the development of financial and entertainment clusters will be good stories over the next 12 months,” he said.
--- KatoeyNewsNetwork

Link :- http://biz.thestar.com.my/news/story...7&sec=business

Last edited by KatoeyLover69 : 30-08-2007 at 12:58 PM.
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  #515  
Old 01-09-2007, 11:00 AM
KatoeyLover69 KatoeyLover69 is offline
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Default Man rears 30 chickens and ducks in flat

Report from The STAR dated Saturday 1 September 2007:-

Man rears 30 chickens and ducks in flat

A MAN has turned his three-room flat in Malacca into a mini poultry farm, Nanyang Siang Pau reported.

The man, in his 40s, has been rearing more than 30 chickens and ducks in his flat since early this year, it reported.

The daily reported that the man, who stays alone, shared his bed and dining table with the poultry.

A neighbour said officers from the health department came to check but took no action against the man.

“Many people who stayed on the same floor as the man have moved out as they could not stand the stench. Besides that, the man scolds his poultry, especially at night, which has affected the neighbours,” said the woman.

Another woman said the man always brought home leftovers and threw them out of the window after selecting the food that he wanted.
Duyong assemblyman Gan Tian Loo, who received a complaint from the neighbours, said he had contacted the city council and was told that action would be taken against the man.
--- KatoeyNewsNetwork

Link :- http://thestar.com.my/news/story.asp...240&sec=nation

Last edited by KatoeyLover69 : 01-09-2007 at 11:04 AM.
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  #516  
Old 01-09-2007, 11:16 AM
KatoeyLover69 KatoeyLover69 is offline
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Default Groups roll out red carpet for Arab investors to Iskandar

Report from The New Straits Times dated Saturday 1 September 2007:-

Groups roll out red carpet for Arab investors to Iskandar

JOHOR BARU : Three major business associations are rolling out the red carpet for four Middle East consortiums which have set the ball rolling at the Iskandar Development Region (Iskandar) by agreeing to pump in RM4.1 billion.

They are of the view that the confidence shown by the Arabs in the southern growth corridor will help pull in more foreign investors.

Johor Malay Chamber of Commerce chairman Syed Ali Alattas said both the government and the people had to be prepared as the Arabs were bound to have high expectations of the country’s governance and delivery system.

"Our implementation of plans will have to be on par with world standards which the Arabs are already used to when investing or doing business in any part of the world," he said.

"We are good enough to cater to their needs but we must be prepared to move faster in tandem with their pace in every aspect including management and financial services.

"It is crucial to know that we provide more than just land for their investment. Our manpower has to be geared towards their standard. This means no more red tape, poor maintenance culture, or any hanky-panky."

The funds pumped in by the four consortiums represent the largest foreign real estate development in Malaysia’s history, but more are coming in within the next 20 years.

The four are Aldar Properties PJSC (Aldar), Mubadala Development Company (Mubadala), Kuwait Finance House (KFH) and Millennium Development International Company (MDI).

They would develop an area covering 892ha in Nusajaya, between the new Johor State Administrative centre and the Second Link, dubbed Node 1.

Johor Baru Chinese Chamber of Commerce and Industry deputy chairman Wong Ton Yang said the RM4.1 billion was an investment of confidence by the Arabs.

He said the strategic location of Iskandar in Southeast Asia as well as the political stability in the country were two major attractions for foreign investors.

"Their confidence will spur others to come in too, be they locals or foreigners, and this will be good news for the future growth of Iskandar."

Of the investment by the Arabs, Mubadala will pump in RM1.8 billion for the lifestyle and leisure cluster comprising a city centre, golf village, amusement bay, residential district and a medical and wellness village in an area of 496ha.

Al Nibras 2 Ltd, a fund managed by KFH, will invest about RM1.2 billion for the cultural cluster comprising a logistics village, creative park and heritage district covering 248ha.

MDI will put in RM1.1 billion in land concessions for an international financial district zone over 146ha.

The launch of Node One was expected to serve as a catalyst for the entire region, with the consortium members using their connections in Singapore, China, India and Indonesia to bring in more investments to the IDR.

Johor Indian Chamber of Commerce and Industry Abdul Wahid Syed Ghani said the RM4.1 billion investment reflected the degree of confidence the Arabs had in Malaysia and its people.

"But what is more significant is the multiplier effect the investment will bring. I am sure other foreign investors will take the cue," he said.
--- KatoeyNewsNetwork

Link :- http://www.nst.com.my/Current_News/N...cle/index_html

Last edited by KatoeyLover69 : 01-09-2007 at 11:21 AM.
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  #517  
Old 01-09-2007, 11:37 PM
KatoeyLover69 KatoeyLover69 is offline
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Default Lessons learnt from father contributes to restaurant's success

Report from The STAR dated Saturday 1 September 2007:-

Loke Yun Ampang Restaurant : Lessons learnt from father contributes to restaurant's success


One of the best in town: The Loke Yun Ampang restaurant in Pekan Ampang.

Good food, cleanliness and excellent service secured Phang Kee Kim the 'King of Hainanese Chicken Rice' award. Phang who runs the Loke Yun Ampang restaurant, was given the title by Guang Ming Daily in July.


“When my father passed down the business to me, he said we have to treat customers well to make sure they keep coming back.

He also stressed the importance of cleanliness when running a business, from the front of the shop all the way to the back,” said Phang.

His father Phang Kwi learnt how to make Hainanese chicken rice when he worked at the Kim Hing coffee shop in Jalan Tun H.S, Lee, then known as Jalan Bandar.

The senior Phang then decided to open his own chicken rice stall in 1971 in Pekan Ampang.

“When we were younger, my sister and I would help out at the shop. After I got married, he handed the business over to me and we've been running the business since,” said the 42-year-old Phang.

His sister Phang Kim Lian, 48, said they used fresh raw ingredients to ensure the taste and quality of the food were never compromised.

“We get the chickens from a supplier who already knows our requirements as his father used to supply chickens to our father,” said Kim Lian.
A family recipe: Phang chopping the Hainanese steamed chicken into smaller pieces.

“My brother sells vegetables and we buy it from him so he makes sure we get the best produce,” said Phang's wife Kareen Lim, 38.


Besides the usual steamed Hainanese chicken dish, they also serve a variety of side dishes like steamed vegetables, braised chicken feet, chicken intestines and fishballs.

Customers can opt for the regular steamed chicken or village (free range) chicken.

“We have regular customers who frequent our restaurant every week. Some of them used to come with their parents during my father's time and now they are bringing their own children to eat our chicken rice,” said Phang.


Loke Yun Ampang Restaurant is located at 158, Jalan Besar, Ampang, Selangor (near the Ampang Jaya traffic police station). Telephone: 03-4291 9884. Business hours: Mondays to Sundays, 10.30am to 3pm and 5.30pm to 8.30pm.
--- KatoeyNewsNetwork

Link :- http://thestar.com.my/metro/story.as...07&sec=central
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  #518  
Old 01-09-2007, 11:44 PM
KatoeyLover69 KatoeyLover69 is offline
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Default Flipping good roti canai

Report from The STAR dated Sunday 26 August 2007:-

Flipping good roti canai

Two brothers in Malacca draw the crowds to their family warung with their dough stunts.


FOR a small wooden warung (food outlet) without any signboard indicating what type of food is offered, the place must have its very own reasons for seeing huge crowds almost every day.

Fondly known as the “Roti Terbang Kampung Enam”, this outlet features ‘flying’ roti canai as a daily happening, which is probably also the major attraction at the always-packed warung.

From a young boy who used to see his father kneading and tossing the roti canai dough, Mezan Md Said had never reckoned he would take up the act and later became so serious about it that he made it his source of livelihood.

“I first tossed a roti canai when I was 10. From then, I used to help around at my father’s warung and he taught me more about making roti canai as I grew up. When I was 15, I successfully did my first ‘flying’ roti canai,” Mezan recalls. Thrills and spills: Mezan Md Said strutting his stuff at his Roti Terbang Kampung Enam stall.

Often addressed as the ‘sifu’ of roti canai among his regulars, the 28-year-old says that the warung was started more than 20 years ago during his father’s time.


“Due to road widening and my father’s demise five years ago, we shifted to this new premises,” he says, when interviewed at his warung recently.

With the help of his family members, especially his younger brother, Shamsul, 25, Mezan inherited the warung and continued running the family business.

Every day, their routine starts with getting the necessary food ingredients from the market before they knead the flour and prepare other dishes.

“More than 10kg of flour and 150 eggs are needed every day,” says Shamsul, who also picked up the act of ‘flying’ roti canai from his brother.

Instead of using a machine, the duo take turns to knead the flour into some 300 balls of dough, all painstakingly by hand.

According to Mezan, their handmade dough is special and different from others’.

“Because of our family secret recipe, our roti canai can be tossed wider and made thinner,” says Mezan, adding that their dough’s freshness lasts longer too.

Coming in as the first runner-up in the National Roti Canai Challenge two years ago has brought more fame and fortune to the family business. And, word-of-mouth advertising among the patrons helped promote their speciality to others.

“We have many customers who keep coming back. They also bring their friends here,” says Mezan, adding that a customer once came all the way from Penang just for his roti canai.

“Most of our customers are often astonished to see us spin, twirl and throw the roti canai dough to each other.

“They enjoy the stunts so much that they are often awed and they applaud enthusiastically. To us, their response is simply flattering,” quips Mezan, after another round of their ‘flying’ roti canai show at the warung.

Billy Soh, who has frequented the place for more than 10 years, says the roti canai tastes different from that of others.

As for Chu Yeuan Ling, 24, tasting their speciality Roti Jepun is a thumbs-up experience, as the filling and texture are “so yummy and creamy”.

Other than the ‘flying’ roti canai, the place also serves nasi lemak, fried rice and noodles, along with other dishes such as ayam rendang, sambal sotong and curry mutton, all home-cooked.

The warung is located right opposite the ‘Under 1 Roof’ showroom at Kampung Enam along Jalan Bachang in Malacca. It is open from 7pm to 3am daily except on Sundays.
For more information, call 012-258 4207.
--- KatoeyNewsNetwork

Link :- http://thestar.com.my/metro/story.as...ec=SundayMetro
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  #519  
Old 01-09-2007, 11:51 PM
KatoeyLover69 KatoeyLover69 is offline
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Default Delicious, natural nyonya desserts

Report from The STAR dated Sunday 26 August 2007:-

Delicious, natural nyonya desserts


Florence Tan carries on the family tradition of making kuih nyonya that do not use any food additives or artificial enhancements.

FOR more than 50 years, Florence Tan’s family has been keeping to the tradition of making kuih nyonya, passed down from one generation to the next.

What makes this family tradition even more special is that their delectable desserts are made 100% natural – not a single drop of food additives is used.

Other kuih nyonya are usually made with coconut cream (either thick or thin), grated coconut (plain or flavoured), pandan leaves and palm sugar. But the Tans use only pandan leaves, beetroot and some blue flowers.
Colourful array: Florence uses only natural ingredients in making all her desserts.

“My mother was a very good cook. She would teach me various types of dishes and made sure that I mastered them because cooking is something she deemed important in a girl’s life,” says Florence, who is the current generation in her family making the kuih nyonya.


Florence confessed that she was not too keen about doing house chores like cooking in her younger days, but after she had settled down with her own family, she gradually grew to like it and before long she even became fascinated with it.

She would spend hours in the library reading up from cookbooks to novels about chefs and would then scribble down the recipes so that she could experiment with them at home.

“This is why having a family is important. They get to be your guinea pigs while you constantly experiment and come up with new dishes to feed them whether they like it or not,” she says, laughingly.

Florence was so engrossed with her newfound hobby that she didn’t regret it when she quit her job of 16 years to become a homemaker.

While dividing her time between home and the library, Florence also found time for religious pursuits. She made a visit to the church and decided to prepare some kuih nyonya for the church-goers.

It was this incident that prompted the 45-year-old to start selling the kuih. After receiving good feedback from her former colleagues as well as close friends, Florence started selling the kuih in a small coffee shop.

“They were telling me how good my kuih tasted and even encouraged me to start a business for additional income,” Florence recalls.

After spending yet longer hours in the library to do more research, she was well prepared to start making the kuih for bigger orders.

She approached a friend who owned a small coffee shop near her house and persuaded him to provide her a small space where she could sell her kuih.

This year would mark her second year selling her desserts at that same coffee shop and according to her, the kuih would be sold out by 10am.

“I only sell them on weekends starting at 7.30am, and amazingly after only manning the table for two hours or so, I can pack my things and head home as my kuih would finish by then,” she says.

She, with occasional help from her sister-in-law, makes about 600 to 700 kuih per week, including ang ku, curry puff, jelly and sponge cake.

Though it takes about half a day just to extract the colours from the beetroots, pumpkin, pandan and blue flowers, Florence says she never grows tired of the weekly repetitions.

Her ang ku kuih comes in three varieties – pumpkin, beetroot and red bean with a little shallot for that crunchy taste.

Her sponge cake on the other hand comes in four flavours, which are banana, durian, pandan and cheese.

“My family and I have become so obsessed with our health that all our meals, including desserts, are without food enhancements like MSG, or with less salt,” says Florence.

She adds that her desserts also have 20% to 30% less sugar than that of the average kuih nyonya.
Florence can be contacted at 012-296 6131. Alternatively, you can visit her at Kedai Kopi Wah Cheong, Section 17/29 in Petaling Jaya.
--- KatoeyNewsNetwork

Link :- http://thestar.com.my/metro/story.as...ec=SundayMetro
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  #520  
Old 02-09-2007, 12:08 AM
KatoeyLover69 KatoeyLover69 is offline
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Default Maggi Masak-Masak Studio : Pleasure of cooking

Report from The STAR dated Sunday 26 August 2007:-

Maggi Masak-Masak Studio : Pleasure of cooking


Maggi’s in-house chef Abdul Muluk Rambli finds great joy whipping up dishes in the kitchen, more so in the brand new Masak-Masak Studio.

WHAT was supposed to be a learning experience became an obsession for Abdul Muluk Rambli.

It all started when he was working as a sea traffic controller at a local company in Sarawak.

Initially, he applied for a clerical position at the company, and as time passed, he managed to attract the attention of the managerial department and was soon offered the position as a sea traffic controller.
Sheer joy: Chef Muluk preparing Hainan chicken rice using the Maggi Cukup Rasa brand.

He was 19 years old then.


After working there for four years, he realised that he wanted more in life and enrolled himself at Universiti Teknologi Mara.

However, just studying in a university wasn’t enough for this ambitious man.

What he wanted was to get out of his hometown and see the world outside of his comfort zone.

“I asked the dean in my campus if any of the other branches outside Sarawak offer any subjects that would suit me,” says Muluk.

“What he said surprised me because the only available course was the diploma in chef training,” he recalls, adding that he never thought of becoming a chef.

Being quite superstitious, he decided that he was fated to take it up and within weeks, he was in Shah Alam pursuing his studies at the main campus.

Within three years, he completed his diploma and was immediately offered a job as a chef at one of the restaurants in Brunei.

“It was like a fairy tale come true for me then because what I wanted most in life was to travel the world and take in different cultures at the same time,” says Muluk.

Ever since then – and it has been over 20 years – he continued working in the culinary industry and never looked back.

He later set up his own restaurant, cooking various dishes from traditional Malaysian food to Western and Japanese delicacies.

About two years ago, a friend from Nestle Products Sdn Bhd offered him a job as Maggi’s in-house chef.

He immediately said yes as he was and still is a big fan of the brand.

“I was excited about the whole thing because when I was growing up, I was never out of Maggi food. I just need to have my Maggi fix once in a while,” says Muluk.

“I’m even more excited now than ever because Maggi has come up with a new concept kitchen called Maggi Masak-Masak Studio,” he says, adding that the manner in which this kitchen works is the same as how a studio works.

Izham Mohamed, Nestle Products business executive manager under the grocery business unit, who was also present at the interview, elaborates: “Let’s say you want to record and edit a song, you go to a studio to rent the place and do all your editing there.

“It’s the same with our kitchen. If you or your organisation need a place to cook, you can use our kitchen. It is open to all members of the public but you need to make reservations first.” Cook in comfort: The Masak-Masak Studio is well equipped and can accommodate up to 40 people.

According to Izham, the pleasure of cooking in the kitchen has decreased over the years and people are not having as much fun in the kitchen as they used to in the past.


“This is what we strive to do. We want to bring back the joy of cooking as it shouldn’t be a burden, but a fun activity that you can do with your family members,” he adds.

The kitchen, called Masak-masak Studio, can accommodate up to 40 people and has 18 stoves available for use.

It even has a big monitor to show what the master chef is cooking. You can record the entire cooking process as the kitchen has a little studio where you can edit the whole programme to your taste.

Apart from that, it has all the kitchen cutlery and there are two ovens should you need to do a little baking.

“We even provide some Maggi herbs and spices so you can try them with your dishes to add that unique taste to your food,” says Muluk.
If you’re interested in booking a place for your organisation or for some private use, you can contact Nestle Consumer Services Centre at 1 800 88 3433 or, alternatively, log on to www.nestle.com.my or www.maggi.com.my.
--- KatoeyNewsNetwork

Link :- http://thestar.com.my/metro/story.as...ec=SundayMetro
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