When Media highlighting an issue...

Today at 9.00pm, I was accidently watching the TV3 programme of '360 degree perspective' hmm ..just like my brother's blog address ... oops.... :)

The program highlighting the issue of cleanliness and hygiene of food outlets in Malaysia and it does provide various pictorial / video examples of; a restaurants in Perak (was that a popular "pau" outlet in Tanjung Malim?), a soya bean processing oulet in Johor and a chicken's slaughtering house in Ara, Damansara Jaya... which all shown a stinking, filthy and the worst ever.... very disgusting indeed.

That remind me of a case when authority manage to hook a "big bread manufacturer" on hygienic ground, which resulted majority of Muslim in Malaysia boycotting the brand. That has also lead to one of my best friend vowed to prepare his own bread.

Back to the issue, Halal concept does include hygiene; which the HACCP is the best way in practice. Ask any food outlets, whether they have "JAKIM's HALAL and HACCP certification together? I bet, most of them is having the easiest to get and more marketable "logos", rather the HACCP which is very stringent in process .I also wonder why with JAKIM; the hygiene and food handling process were never a big issue, as important as the slaughtering process, diet intake and the way of rearing the animals as well.

Looking back the 360 program, the owner of the chicken's slaughtering outlet did admit that the animals are not being slaughtered by Malaysian (majority from India), not to mentioned the workers religion?; and at same time he is selling the chicken to everyone!!!!. (it also shows the chicken being washed? and cleaned? by water that as brownish as at the IndahWater treatment plant)... sorry at least IndahWater are better... All these can only be concluded the uglier side of Malaysian businessmen; as I have discuss in my earlier entry in this blog on halal concept.

For me it is about time to stop having chicken diet 100% except if I am sure; only the organic chicken.


FYI - Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety, that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes. (sources: wikipedia)

FYI - This shown Malaysian authorities has failed again and again; who cares, after all, the officers there just holding a job; not the responsibility (cari makan, bukan ibadah).

Coming soon - the halal concept of seafood and other ingredients, Food Fundamental 101 and healthy food, stay tune and please do visit this blog :)

The Army's Food "Rangsum"

Have you ever tasted the army's packet food ? The 'food-pack' is 'a-must-for-each-personnel' in the army as they being called to the tour of duty.

I do remember in 80's, we used to be supplied with the army packet food, as some of my relatives are in the army and the police field force. The best always the instant noodles, some of the biscuits and of course - the small cooking compartment with compressed oil are being supplied together.

Fast-forward - the food now have been improved as the technology -the food are packed in aluminium sachet (pouches), 'ready-to-eat' and some even use dehydrated ingredients and sealed further using secondary plastic packaging, which I assume that is for moisture protection. (by the way, this time cannot find the cooking compartment)

Nowadays, I think the mentioned packed food are difficult to obtain (well I am civilian, I am not sure actually; how to get those from the army), since any food contractor are obliged/compulsory to supply cooked food or fresh ingredients to any latitude and longitude in Malaysia, including out to the sea as informed by the Royal Navy Chefs which I had the opportunity to trained them, back in 2003-2005. (Malaysia are not that big anyway, plus our forest have fast becoming into oil palm estates!!)

Nevertheless here are some of the menu 4; Fish curry, vegetable soups, crackers, sugar, salt, chicken curry, mixed vege, beef kurma, sweet and sour fish, pajeri nenas, bubur pulut hitam, bubur gandum, pineapple in syrups, tea bag, coffee, matches, fruit jams - that is packed for a person, perhaps I estimated for one to two weeks supply?

So my menu today was fish curry - right from the packet (only to found the quantity is insufficeint for my family, therefore - some adjustments and voila - the fish head curry :)

updated with the pictures (27th Dec)

L-R: The mobile stove and the fuel, the rangsum and its packaging before and after opening - luxury food for one person?

FYI -why its being called 'rangsum' - the meaning in the dictionary mentioned as "rations"; the stated amount to be provided to each person (during state of emergency, or to army personnel)

Kenduri Here and There....

"kenduri' is a malay term, literally translated as a ceremony, with aplenty and abundance food being served. In Malaysia, there many ceremonies, which normally; during and after will be served with food and foods. My normal lazy sunday, changed today; with early morning drive to Putrajaya; the adminstrative capital, to attend a convocation. Breakfast, lunch and tea-break was OK for my standards, but I don't have choice anyway.

Congratulations and Selamat Pengantin Baru My Friend

Then I hurriedly rushed back to KL as my aim was to be at my best friend's wedding, I know I am late already. It was a worthwile journey. The food was superb; Nasi Briani, Dalca, Rendang Daging, ayam masak merah, expensive acar buah, pulut is served as well, tempe, bubur kacang and tapai pulut. The beverage was rather unique, a twist of Air Sirap with ice-cream soda..... and fresh fruit cutting. I really enjoyed myself; self-service the food twice!!!! (No dinner afterwards :) The atmosphere was greater and better than the 'many protocol' and rather a boring ceremony that I had attended earlier.

To my best friend: Hadi & Wife; Selamat Pengantin Baru, semoga bahagia ke akhir hayat, Amin

And the food is aplenty, marvellous and well anticipated especially if you are joining a Chef's wedding ceremony; and I couldn't help but 2 servings for myself :)


left to right: the Nasi Briani, The dishes: buffet style and The Tapai Pulut (or fermented glutinous rice; taste sweet and best served chilled A la-mode / with ice cream)




Clockwise: The main table for the Raja Sehari, the fruits carving display and the thrilling kenduri atmosphere and; those in orange t-shirt are the "bentara" or the waiter- the key person in any traditional kenduri; relaxing as the kenduri 's is almost over as we arrived

Congratulations KeKKWa!!! - for the 72 Rare Foods

I would like to take this opportunity to congratulate the Ministry of Culture, Arts and Heritage for their effort in documenting '72 rare food items'

read the excerpts (NST Dec10, pg.24)

"KUALA LUMPUR: Ever heard of glutinous rice cooked in a pitcher plant in the jungles of Sarawak? Or what about the haruan fish caught in the padi fields of Kedah and baked in mud?Or even opok-opok, a red sugar and flour-based keropok only found in Kelantan?Never heard of them? Well, they are just some of the 72 "rare" foods in the country that the Culture, Arts and Heritage Ministry has identified.And to ensure that they do not disappear, the ministry is planning to gazette some of them soon.
"Food can also be of heritage value. If there is no effort made to preserve it, it can also be forgotten within the next few generations," said minister Datuk Seri Rais Yatim after launching the Heritage Food Festival.He said he would be getting feedback from the public before gazetting some of the food as a national heritage."We will also look into modifying the ingredients a little to make it acceptable to all Malaysians, and then we will popularise it again."To complement this effort, the ministry will be publishing recipes of the "rare" food and will be touring several states to organise the food festival.He also said that there was no need for any other country to be upset with the nation's heritage list as culture was meant to be shared and modified and was intangible."

This effort suits well with our tourism objective and educational hubs ambitions as I have discussed earlier under topic; Asian Culinary- the future trends. The documenting process is indeed the first step of many stages in academics and significance to Malaysia's own version of Culinary / Gastronomy Tourism.

FYI- I always thought that we have only two foods; to claim as our originals - the Roti Canai and the Yee Sang. I am glad now, we have "74". Okay - have to find the details.... :)

Syabas KeKKWa.

The Istana Kenangan of Kuala Kangsar - being built in 1926 without even a single nail!!!, and still standing today; located next to the Royal Palace of Bukit Chandan (shown here is a model at Taiping Museum). Efforts to register, documenting and preserved any heritage should be fully endorsed and supported.

Food & Meals In A Day

How many food and meals do you have in a day? Twice? or Three times?... not exactly, allow me to show you the way.....

1. 6.00am-7.00am Breakfast (Nasi Lemak, Roti Canai, Teh Tarik........)
   
2. 8.00am Karipap
   
3. 8.30am-9.30am Coffee Breaks
   
4. 10.00am Sandwiches
   
5. 10.30am-11.30am Brunch
   
6. 12.30noon-2.00pm Lunch
7. 2.30pm-3.30pm Hi-Tea
   
8. 4.00pm Biscuits
   
9. 4.30pm-5.00pm Tea Breaks
   
10. 6.00pm-7.00pm Dinner
    
11. 8.30pm Snacks
    
12. 10.30pm Supper
    
13. 12.30am Late Supper
14. 3.00am...don't worry, mamak's shop open 24hours
15. 4.00am ...bangunlah, McD dah bukak!!!!
16. 7.00am ....Re-start your day with #1 (the breakfast again)

"to live is to eat; instead of to eat is to live"...hmm, this is good sign for me; at least I know that I won't be out of jobs at anytime soon :)

FYI - meals are suggested to be taken only twice a day; breakfast and early dinner

Ice kacang anyone? Bon Apetite......

The Chicken and Eggs Story - Halal Concepts 3

Which of which is the first, the chicken or the eggs in this world? my favorite questions whenever I am going to the poultry topics, since all are correct answer, you need a hint for the most appropriate (the Noah's Ark)

Malaysian love the chicken so much, that in 2005 - Malaysia's chicken consumption at 28 to 30kg per person a year or 36 million chickens per month is among the highest in the world. It also has a high per capita consumption level of 280 eggs per person per year. (USDA 2006) This RM9 Billion industry produced about 450 million chicken a year (MOA 2006). That roughly; a chicken plus 20 eggs per person per monthly basis.

The "ayam golek"; a local version of charcoal grilled chicken. Ever asked where the chicken coming from?

Chicken fall under category of white meat, its tender characteristics and an alternative source of proteins, making it very popular. This has create a huge business; the huge profit; and being Malaysian whenever they facing the food- this will only shows the ugly side. I remember; once upon a time, the chicks being destroyed due to lower market price; a very unethical practice indeed.

Today, I would like to discuss the essence of how the "ayam daging" or 'broiler chicken' being reared. With all the technology nowadays, the chicken have a shorter life-cycles - 3 months before its reached to our tables. Yup, 3 months only

While the chicken can be marketed as early as 1 month; hence 'the spring chicken', a normal one will start at 2 months, about 90% upon reaching 1.2kg-1.5kgs. Those you find; a chicken with 2 kg or more, most likely are 3 month old.

The "ayam daging" that we normally had, have gone various "innovative" DNA alteration; among other - no sexual orientation and therefore focus on eating only. It will not running away if you trying to catch them (have no functional brain?). The chicken also being reared in air-conditional space, and due to the "unnatural" method, the chicken tends to exposed to various diseases, which then require additional antibiotics and residue. So, what food we are having actually - chicken or chemicals?

Malaysian loves the chicken so much. Attached here is the Malaysian Style Grilled Chicken; Served with Satay Peanut Sauce, Buttered Rice and Keropok

At first the antibiotics are supposed to assists the chicken to be resistance to the viral; instead now; has turned as an opportunity; to further accelerated the productions - the chicken meat - (as the injection of antibiotics will increase the weight) a similar process normally happened to the pork production. (the irony; the chicken and pork is our biggest exports (MOA 2006), ever since the pork's price is increasing higher, the antibiotics's price are also becoming higher - there you have the recent chicken price hiking / RM6 per kg...hmm...should I say more)

Hey, how about the eggs that have been produced in average every 4 minutes!!! (to achieve that, "something" being injected as well)

In 1990's - Government, in hygienic perspective has ordered - all chicken must be sold -cleaned, without any feathers. This is a good intention, however only to create further problems. We no longer know who and where the slaughtering process?

JAKIM on the other hand, only focusing on the slaughtering process. So much so, a major chicken supplier is allowed to this new method; The chicken is tight upside-down, on conveyer belt and the "name of god" is read only once; then, the operator switch-on the rotational blade. It will be running for the next 10 hours - a process for more than 100,000 chicken a day (is this a normal practice? Jakim answer was; due to large number of chicken, therefore all the "adab" are not be followed - modern way)

All these conclude to one questions; is our chicken halal?

FYI - The halal practices

The chicken must be allowed to its natural; able to roaming freely; know how to scratch the soil in finding foods; apart of diet given; which this will naturally create a resistance to any disease; hence - minus the antibiotics and should be able to fly short distance. A normal chicken grows 3-8 months. (the "ayam kampung" or 'free-range chicken' have all these characteristics)

During slaughtering process, it must be released and allowed to be free, while to the last breath. It is advised to even "hide" the knife - in respecting the animals while at same time avoiding unnecesary stress (so Jakim... hopefully you are learning the basics here?)

FYI - The Solutions

My advise - get the "organic chicken" which being farmed / reared naturally and slaughtered as with accordance by a Medical Doctor. The farm is located in Hulu Langat, Selangor while the shop is located in Tmn. Nirwana, Ampang, Selangor. I don't have any share in this business, just a feeling being responsible to my fellow Malaysian in getting HALAL chicken from beginning to end of the process

Contact:

Mumtaz Meat & Marine Foods Sdn Bhd. No 17, Jalan Nirwana 35, Taman Nirwana, 68000 Ampang, Selangor. Malaysia. Tel 603 92811802 / 92816924Fax 603 92816925 e-mail nattpro@streamyx. com

Alamat ladang ternak ayam organik: Lot 3864, Batu 23 Jln Sg Lui, Ulu Langat

En Husairi Kajang/Bangi 019 332 4345 En Che Muda Bangi 012 324 5988 Puan Shidah Shah Alam 013 273 7301 Tn Haji Azhar Gombak/Batu Caves 012 288 2265 En Radzi Puncak Alam 013 655 7770 Zila Puncak Alam 019 270 4273 Siti Zuraimah Haji Ismail Menara TM 03 2240 4098 En Jumhat atau Puan Maznah 019 229 8950 atau 019 317 3330 En Nazaruddin 012 278 5502 Puan Zainun 019 277 4927 Subang Jaya Pasar Tani Taman Melawati Hari Sabtu Pasar Tani Putrajaya Hari Jumaat Pasar Tani Kerinci. Taman Angkasa Hari Ahad.

The Halal Food Concepts 2

I have mentioned in earlier topic on halal food concepts, which have 2 major characteristics, the ingredients and the slaughtering requirement.

Now the 3rd - Audits (the auditing)

Audits in halal means you must check the first two, is the pre-requisite.

Audits for ingredients, is must be process accordingly, with no elements to change the original ingredients (or recently-the major DNA of ingredients), example - grapes is halal, even a dried one - it is highly suggested for students during their studies. But if you process the grapes and change it to wine or anything that could make "you lose your mind" - or makes you "drunk" - even for short time, then this is haram / forbidden.

Similarly the wheat or cereal - process it to flour or bread is fine, but once you turn it to become a beer, then is forbidden to muslim

the navigational compass in its earlier years.nowadays with digital technology, we thought of becoming more advances, yet we still depending on one criterion; education to navigate our life.

Audits for animals - among other it must received clean bill of health (from the expert), old enough to be slaughtered, have no visible stress or being injured and historically, being reared as natural permits, accordingly

Example, Kobe Beef is the most expensive beef in the world - being so tender, a chef only require to grill - say maybe about for 10 seconds - with no marination needed. The Kobe beef was reared under strict controlled environment -no movement allowed - except the mouth, for munching the grass (the type of food also being controlled) and perhaps, the eyes . This has create some kind of stress to the animals, obviouslly, "the mad cow" diseases was due to similar stress in UK. Conclusion is, despite the beef might be halal, but since it is not being naturally reared, there, it become "Non-Halal"

Audits is the most difficult to do. As consumer, we are putting our trust on the retalier & wholesaler, and they depending to the to supplier to inform the "halalness" of our ingredients. Is not an excuse, but it is everyone responsibility and classified under business ethics or "akad" -the sale and purchase agreement - between consumer and seller.

Halal is for all mankind, I am sure no one would like to have - dhall or cereal that has been "genetically engineered" or beef from "mad cows" or chicken that being injected with "pork-laced-antibiotics" and residue

Nevertheless the consumer have choice. Choice can be retrived through information gathering, which can be achieved by reading - the another basics of being Muslim.

To be continued, the chicken and eggs story.........

Food - The definitions

I have written various issues, let's go to the basic - which should be my first
Food are define as anything, everything that can be consumed, eating and drinking, as long is edible and for Muslim - must be halal. While the objective is to provide energy and maintenance of body.

There are plenty of food in this world, a normal one would be fish and seafood, beef and lamb, poultry, birds and games, vegetarian food for vegan. Under special category of exotics like Korean with their dogs meat, Japanese with their Puff's fish; despite known poisonous, others are caviar, frog's legs (available at Ampang wet market), turtles soups, alligator meat, kangaroo and ostrich, and sometimes insects and rodents.

So, which one you like to have?

The Halal Food Concepts

The halal concepts, are topics that is very close to me. Being Chef, there are a lot of questions yet to be answered. I also sometimes have doubts of our "well-known" HALAL-JAKIM logos. Hey, don't blame me, Malaysia after all having all sorts of advance regulations and law, yet when it come to implementing it...hancus (gone with the wind).

1. As for start, the halal concepts lies in the ingredients itself. In the early years of working, I would love to have the fruits cakes, which provided free as snacks by my employer. I stopped, after "accidentally" found that during the process, RUM is used, as to flavor and moisten the dried fruits, hence longer expiry date!


2. As for animal, it must be slaughtered according to Islamic ritual (halal requirements). While I have no doubts in beef/lamb, which are slaughtered accordingly with licence and controlled abattoir. But for chicken, this is not the case, most chicken are sold in market, cleaned. where and who slaughter it? I always wonder why chicken nowadays are tasteless and their meat are like some plastics fibre, so, I try this "organic chicken", then my confidence being restored. It taste sweet, bones as hard as I remember those days, when only "orang tua aje boleh makan"

There are various issues in this topics, being involve in food industry, I would like to continue discussing this, for sure.

Asian Culinary - the future trends

1411 - Melaka was conquered by the Portugese - stated reasons, herbs and spices

fast forward

2007 - Visit Malaysia Year - promotional tags "Malaysia truly Asia", "Malaysia Truly Asian kitchen"

The CIA - Culinary Institute of America (http://www.ciachef.edu/) is the most established culinary institute in the world recently organized the Rise of Asia on 6th November 07; read the excerpts

" The Culinary Institute of America at Greystone this last weekend held its 10th Annual Worlds of Flavor International Conference & Festival, The Rise of Asia: Culinary Traditions of the East and Flavor Discovery in 21st Century America. Over 700 people from around the world have gathered for the three-day conference at the college's West Coast campus in California's Napa Valley. The Rise of Asia brought together a conference faculty of more than 75 top chefs, cuisine experts, cookbook authors, food writers, wine experts, and other authorities—from China, India, Japan, Korea, Malaysia, Singapore, Thailand, and Vietnam, as well as Australia, Canada, England, Germany, and the United States."

The Nasi Lemak; a popular breakfast among Malaysian. The technology has assists in improving it further with "frozen; ready to eat", now just one switch button of mcrowaving, you can have it. This is available under licensing program

The future is Asia and its complicated yet harmonized cuisines. I always enjoyed cooking western, easy, fast and limited ingredients, but when it came to Malay traditional, hmm.. frankly, I never really excelled, like rendang and rendang tok, nasi briani muar or kuih bingka, bengkang and seri muka (malay traditional cakes), if asked, I would prefer to prepare varieties of cheese cake :)

Here some of my analysis of some Asian Cuisine focusing on the main ingredients - Malay Cuisine- Fresh Herbs and Spices, Indian Dishes - Dried Processed Spices, Chinese Food - Processed Herbs and Spices, Japanese - evolve around Fish and Seafood. Thai - Fresh Herbs and Processed Spices.

Whatever it is - you can see it is coming again, those mat salleh's and others from four corners of the earth will flocking our country to study, learn, and re-learn our ingredients and cuisine. For me, is good, as our foreign exchange will increased, augurs well as we strive in becoming academics hubs of Asia

The issue is here - whether our education industry is ready? and our chef-instructor are qualified and capable enough?

Holding Principles in Life (the office politics)

The arc of "min" of jawi and a keris; 2 characteristics of Melayu. I am a Malay, the 8th generation of Minang descendants; whilst I believe witholding the positive, pure and finest quality of being one, I never allowed myself to be submerged in negative aspects of the community.

I remember that my father always reminded me, of being sincere and never to involve in corruptions.

He quote; "Corruption will corrupt your next generation, means your children, please provide them with strong foundation of the religion, focus on education and never forget to pray"

I keep that in my mind, now passing them to my children

I was reading my brother writing on his blog about bapak, my father as we called him. There, I was in state of emotional again, as deja-vu of bapak's advises. (visit the interesting blog; rahman-time in bottle)

Holding principles never been easy, but with doa / prayers to God Al-Mighty, it will happens

I remember my first arguement in office (1997), after I found someone took sales money - around RM150x4 days, on weekly basis, which I make a report to my superior, thought an action will be taken to the person, but ended me, instead to be transfered out to Dungun, Terengganu. I was so naive then. (FYI - years later, the superior did asked for an apology, which I accepted)

Deja-vu, present (10yrs later) - I make a complaints that "someone" makan gaji buta, (a junior "chef") of being task to submit a kitchen design, which he had zero knowledge, didnt know how to do and yet submitting an expenses claims, hmm :), wonder ada logo halal-jakim tak?

(fyi-I was then being asked to complete the design)

my superior responds was... to transferred me out, and expect next, a "planned dismissal".

(first time I had to bring al-quran, the holy book, to the meeting - which upon seeing it, my superior asked for an apology - but the damage is done, asked god instead)

I have nothing more to say, but referred this to HIM again, to provide me with justice

that is a real life story on holding a principles...

(Update-28/11: I fought the war, win some major battles, lose some minor one, and truce is being called. I guess my strategic thinking quite good; after all is one against five. Obviously if you are in right path, some spiritual help does exists. Thanks God for the guidance, Thanks to my mum for her prayers, thank you friends-for the information; war is about information anyway)

Being Muslims..

I always proud being a muslim, easy yet full of responsibilities. Sometimes I wonder whether my other fellows understands its basic requirements?....here is my checklist

I = Isya'
S = Subuh
L = Luhur or Zohor
A = Asar
M = Maghribs

The checklist could only be completed in one day, not able to completing will resulted in different meaning all together... in short, its a 5 times prayer a day as pre-requisite.

so, hopefully we are muslim in true practice, Amen

Between Chefs and its entitlements

Being 17 years in the industry, I could only wish there are some elements of control for the title of "chef". In Malaysia, anyone could claim he or she is a chef. I have seen a singer, after so many years in a foreign country, returning home, only to be known as "chef" diva...wow, tak boleh menyanyi dah, terus jadi chef

It took me 4 years of study, 2 years of working experience before a 5-star hotel entitled me; Junior Pastry Chef (Penang Mutiara 1995), yet it doesnt stop me to continue improving the competencies.

In USA, chefs must undertook an exam, before he or she could use the title, I dont expect it to be controlled as in medical industry, but I dont want any abuse either. It must be controlled by a "faculty" or a chef committee.

Currently our local TV are airing program about herbs and spices, led by a "Master" chef....despite I know the person and his culinary experience, I doubt where he got his "Master" chef titles .....

FYI - in USA, you must take the exam, a gruelling 10 hours to prepare 10 classical cuisine to be presented to 5 judges - all Certified Master Chef, and pass the exam before can use the "Certified Master Chef". I am looking at 20% passing rate (means only 2 will pass out of 10 candidates) and nearly RM100K on fees and accomodation, I feel so small in this world

Here another example, one of my junior lecturer took over my class, as I falling-in sick. Despite that, I do worried as my class offering striploin steak today....

Sadly as expected the steak turned out to be as hard as wood.... yet the junior lecturer wanted to be known as chefs..hmm, kerja cari makan, bukan as Ibadah...that why, my perception to those young lecturer nowadays, have no passionate in their teaching at all.

FYI
Roasting Striploin steak requires some time of marination, slow fire in the oven, suggested at 150C-160C, over some period of time ( more than 45minutes), hence, slow method of cooking..... it definately cannot be thrown just like that into the oven, which will resulting "roasted wood with flavors"

Only jauhari mengenal mana manikam, mana intan, mana permata, mana kaca, only experience chef know how to teach properly

Culinary Tourism - Jalan2 Cari Makan & Kopitiam Trends

It was supposed to be my off day today, but I ended with a journey with my best friend. It started with my quest in getting a scholarships.. after half day discussing with my distinguished academic advisers, there.... 4 different Kopitiam, 4 cups of black coffee and various type of "roti bakar" (toast with butter and kaya-coconut cream jam), a 6 hours journey - culinary tourism. A very unpredictable day, but interesting

FYI
Culinary Tourism is a new term for special group of tourist that emphasis on finding interesting, food that offered in a particular country
Kopitiam is term for coffee shop, normally offers local coffee blends, toast, soft-boiled eggs, maybe nasi lemak and curry puff included in their menu

Here some of the history
Currently Kopitiam is the trends here in Malaysia. The coffee "craze" in Malaysia was started back in 1995-1997 with KLBC or Kuala Lumpur Best Coffee, way before the arrival of international chain -Starbucks, San Francisco's or Coffee Beans. Prior to that, coffee was consumed in small scale, unglamorous way at many roadside stalls and restaurant. Maybe after realizing that, the "branded" coffee actually overcharging their customer, Malaysian are indeed supporting much cheaper, more suitable coffee blend of their own familiar kopitiam, there's you got the popularity of Kopitiam in more professional run businesses.

For those who like to travel, please drop by these well known kopitiam, at the middle of town of Kemaman, Terengganu or The Kluang Railway station, Johor or you could just have the coffee anywhere in town near you.... enjoy your coffee

Culinary Research Paper

As promised, this is my space on chef and culinary world. As for start, here are some insight of my (planned) original academics works, with objective to enhance the knowledge spectrum of culinary education around the world. Expects more to come in near future:


My current research paper ( with 2 other writer) entitled"Blending of Science and Culinary Arts; An insight into University Putra Experience" are in progress and expected to be cited and published with Journal of Culinary Science and Technology, in first quarter of 2008

My PhD paper entitled "Culinary Conceptual Curriculum Development from Malaysia's Stakeholder Perspective" expected to complete in 2009. Current stage are proposal submission and to be followed with proposal defence in first quarter 2008

My aim was to published at least another 3 topics in culinary area, as I complete my graduate study by end 2009.

The other area will coming soon in this blog, will be Q&A for cooking, health cuisine, and Malaysian Herbs and Spices page.. so, wait for another mouth watering desserts to be served as I getting tutorial from experts (thanks, bro. Rahman) in developing this site further.

Stay tune

Happy Birthday, Dear

Today embarks another chapter of our life, the 11th anniversary and a birthday with no cakes, no romantic dinner, just a kiss each from our lovely children to the only best girlfriend, Happy Birthday dear.

The List of Ingredients

Most Malaysian have realized that their weekly chores to the nearest market or supermarket are no longer the same, everything has gone up or "Barang Naik" (BN). Don't blame yourself of your lower qualifications, has provide you with basic job, with meagre salary nor blaming your boss giving your RM-based salary instead of US dollar, better bet, the Euro.

But the culprit is - increasing petrol price, will increase everything

I dont have to become Professor of Economics to explain the spiral effect, but hey look further and deeper;

Its cost RM4 Billion (shared with 26 million Malaysian) to subsidized the petrol that we are paying at 1.92/litre

but RM16 Billion to subsidized, roughly about 10 the Independence Power Producer (IPP) is never an issue...
(the facts is electricity could be easily supplied by TNB even without IPP)

who's suffering now, who's laughing all the way to the bank :(

why can't our government change the subsidized regime to RM16 Billion to 26 Million rakyat, and RM4 billion to 10 business, after all business is about taking risks. The Answer: Crony for BN

think about it Malaysian, next year another increament promised. If you vote BN, then suffers barang naik

It is funny indeed, with ingredients and gas to cook, it become my first issue in economics suffered by Malaysian.....

(update 30/11: MIER has announced today that we, Malaysian are OK with 40 cents increament - AFTER ELECTION!!! - wow, OK - that will be RM2.32 per litre or for my 15 yr old iswara - about RM95 full tank x 5 per month = RM475!!!! even at this moment at RM1.92 or 70x5= RM350 I already feel a pinch.... how about all the ingredients price - TAK NAIK? oh please, with Shafie Afdal controlling everything, you will know the spiral effects, everything is increasing 40% for sure, yet the MIER person who announced it known as Professor bla bla, never mentioned anything on the spiral effects... as stupid as someone to be known as a Professor, it stinks even to the highest heavens)