What would you do if you are richer by RM10,000?

so, now you are richer by RM10K

what would you do? spending is easy, investing need some thinking

Lately, some of my colleague asking me for opinion on how to be successful? so I asked them why asking me?...hmm, as I wonder what their eyes telling, judging me as being successful... really wonder

I never feel I am a succesful person, at least not yet, as my benchmark of being success is having RM1Million in cash or assets or both in that value .... of course, that should be under my name :)

Perhaps, maybe they see it due to my way of dressing or my qualifications, or perhaps because I always smile, so always look ceria (happy) all the time....hmm ... I just normal person, living within my financial abilities and working hard to improve the life as well, who doesn't want to be rich anyway?

Nevertheless, I am happy to give them my word of advice..hahaha, macam financial consultant pulak ...

Back to if I were richer by RM10K, obviously for me is to reduce or minimize my debts...that is my priority....debts in my opinion and view cannot be avoided, but can always be reduce or minimize, means you still have debts, but the amount not more than 2-3month of your salary, better if less...my own assumptions ....(by the way the zakat for RM10K is 2.5% or RM250 only)

other things is, I am aiming to fulfill the last tenets of being muslim this year, so....one of conditions to be at that "special place' that you are free from any debts.. and at same time leaving enough money for your family.... (with that RM10K, I am free from debts, Alhamdulillah, thank you Bapak)

So, instead of discussing on being richer by RM10K, here I am targeting for my first million ringgit :)

(update 22nd Feb)

FYI - the Zakat hold a concept of "haul" or simply define as one year saving, or in this case, the income or saving must be generated over 12 month/ 1 year period. Let say you have continous income or saving the same amount for 12 month, then you are encourage to pay the zakat.

In this case, where you getting some one in a lifetime income, you are not obliged..wallahualam

FYI - success are best define by you alone, not others. As to measure success, you may need a benchmarks, that again by you, no other books can define. For myself, I do benchmarks my success to others, in perspective of financially, academically, career, family and spritually...so, what is yours?

Election 08 - the season where watching TV is prohibited

The seasons of empty promise and suddenly Malaysia is full of cash-flow....

These is the time, where I prohibits myself from buying newspaper or watching news from local TV.

Election 08, is my third round offering my wisdom in choosing my candidates, subsequently the government of my choice. I never failed to choose the same political party as I enherited the choice of my late father, without any doubt :)

I have no issue, though I am concern on the inflation, the higher cost of living and mis-management of our rich resources

Obviosly, our country are damn rich, where the resources could offer (1) a free education to all, up to bachelor degree level; (2) a plot of land for every single rakyat for their own house

I am dreaming.....dreams are possible.... or shall I continue dreaming?

Being Entrepreneur and Intra-preneur

It has been almost 30 days I haven't got a chance to write and subsequently updated my blogs. This site not the only one suffers, but my other academics writing as well. All , I must say was due to myself focusing a business project - a lifetime project

Even on Sunday, which happen to be my day of updating my blogs, is now being used as to working the financial aspect of the project.

I always have deep interest being an entrepreneur, even my qualification are all subject to the one aim. I still remember, soon after receiving my SPM result (O level equivalent), I was offered to do the food and car mechanics, both, I assume will make lots of money, I choose food studies instead...subsequently my neighbour is running a car workshops, and made more money than me :)

So here I am, instead being full entrepreneur, perhaps an intra-preneur is my best bet, helping my employer with one of the biggest project I ever handle, and best is; it does contribute to the muslim world...

I am working and praying hard for it success...

Food Fundamental 1

Food; something that is edible, or anything that we eat or drink everyday. Food will provide energy and replenish nutrients to keep our body healthy, physically and mentally.

Basically, foods is divided into 7 components;

1. Carbohydrate
2. Protein
3. Fats
4. Vitamins
5. Minerals
6. Water
7. Roughage / fiber

Carbohydrate

Carbohydrate provides energy for our body. It can be divided into two categories or sources,

1. Starch
2. Sugar

Starch can be found in rice, cereal, flour and potatoes. The effect of heat (cooking) on starch will increase its size and make it soft and sticky. Water will evaporate before absorb it again, The process is called; gelatinization.

Sugar can be found in many forms like glucose from sugar cane, fructose from fruit, maltose from cereal and lactose from milk.
The effect of heat on sugar will result in change in color and odor. It will melt and thicken until it becomes almost solid. This process is known as caramelization.


Protein

Protein functions as agent in building and repairing body tissue. It can be found in many food ingredients like fish, eggs, chicken, meat and soybean.

Protein will change from soft to firm, loose it moisture, change color and odor, when we cook. This is known as coagulation.

In some cases, protein can absorb odor or aroma as well (like eggs, fish).


Fats

Fats can be divided into two main categories
1. Animal fat- milk based product -butter, cheese, lard , whey
2. Vegetable fat- palm oil, coconut oil, sesame oil, margarine, shortening, soy oil, corn oil etc.

Fats stand in solid condition at room temperature. Smoke will be produced during cooking.

Vitamins

Vitamins can be divided into 2,

Fat soluble vitamin, will be destroyed during cooking, due to heat and fat being used. The vitamin is ADEK

Water-soluble vitamin will be lost during exposure of food toward moisture and water, which include washing and cooking/blanching. The vitamin will be B and C

Minerals

Minerals exist on every food ingredient. It is important in building our bodies cells and help in proper functioning the body system, physically and mentally. Examples of minerals will be calcium, iron, iodine, and phosphorus.

Water

80% of human and animal body content is water.
Water functions as a regulator body for temperature, and assists in digestion and absorption of food. Water is needed for blood and all secretions.

Fiber / Roughage

Fiber is considered as carbohydrate but it cannot be digested. It is also known as cellulose / unavailable carbohydrate.
Fiber helps in elimination of body waste and makes sure that the digestion track will function properly.
Fiber can be found in most fruits like kiwi, orange, yogurt and bread.

Issues on Food

1. How much food to take? (Food Pyramid and Islamic Perspective)

2. Food Borne Diseases – Avian Flu, Mad Cows and JE-Nipah Virus

New Year and Yesterday Once More

Its holiday today. As usual, apart of cooking special meals for my family, being lazy and trying to be unproductive was the among the objectives :)

So here I am ended with a very interesting and nice websites - offering oldies and evergreen songs, which makes me drifting and losing my soul the whole day listening to carpenters, bee gees, louis armstrong, the beatles, mary hopkins .. wow huge file indeed.. including the greenfield - my late father's favorite by the brothers four... not to mentioned the 'pujaan omputih 3' was dedicated for the rock songs..hmm, many more such as the sound of silence by simon and garfunkel, the sealed of the kiss by brian hyland

I was born in 70's, so my kind of songs I appreciates most are in 90's (majority that time was rock songs); but I doesn't stop me from listening ranges of music such as alternative - linkin' park being the favorite, instrumentals and solo's such as Maxim or Bonds and Vanessa Mae or even the Richard Clayderman and Kenny G. On top of lists was Celine Dion (including the french version as I am quite versed in the languages :) Mariah Carey (albeit the old version of her album) and Kelly Clarkson

By the way; just visit the websitefor the songs you like; http://www.geocities.com/hassny/ (congrats to the owner of the site) However the majority of songs are Malay evergreen, as for english evergreen - the file entitled "Pujaan Omputih" file 1 to 6

You will need a 'real player' and hope you will enjoy listening.....


FYI - I guess to look forward is sometime to look back, obviously to make you a better person.. Happy Maal Hijrah 1429 and Year 2008.

FYI- I am hoping to get and listening to SM Salim songs, but sadly it was none..nevertheless the title of the topic today belongs to the Carpenters (in the pujaan omputih 6); below here the lyrics - so reflective of myself today ....

When I was young I’d listened to the radio
Waitin’ for my favorite songs
Waiting they played I’d sing along
It made me smile
Those were such happy times
And not so long ago
How I wondered where they’d gone
But they’re back again
Just like a long lost friend
All the songs I loved so well
(*) every sha-la-la-la
Every wo-wo-wo
Still shines
Every shing-a-ling-a-ling
That they’re starting to sing’s
So fine
When they get to the part
Where he’s breakin’ her heart
It can really make me cry
Just like before
It’s yesterday once more
Lookin’ back on how it was
In years gone by
And the good times that I had
Makes today seem rather sad
So much has changed
It was songs of love thatI would sing to then
And I’d memorize each word
Those old melodies
Still sound so good to me
As they melt the years away
Repeat (*)
All my best memories
Come back clearly to me
Some can even make me cry
Just like before
It’s yesterday once more

Between Oil and Petrol

Here we are in crisis...hmm sort of.

Petrol has reached USD100 per barrel; so our government will going to bankcrupt if the petrol price here is not to be increased (as our deputy PM mentioned)...hmm, which I totaly disagree in management perspective
so, the solution is to increase the price; but wait after elections...soon

Now we have cooking oil crisis instead. Limiting 5kg per person. The issue was smuggling, higher price and higher demand overseas, hoarding...name it, you got it

I believe there are bigger issue hidden a.k.a the price hike very soon; similar to flour, sugar and rice price hike previously? not to mentioned the milk; which has no control at all and it also got to do with the 'subsidy payment' to palm oil refinery as well; which our government never really happy anyway (read burden) to absorb it for the sake of rakyat.

Since the elections is so near, in government perspective; can we postpone the hikes? there you got the rations :)

FYI- food ration should only happen during emergencies; war, disaster, big flood, tsunami, earthquakes...so what is the real issue in Malaysia scenarios?

As the price of palm oil is escalating in international market, government has to subsidized some portion of it, as to maintain reasonable price for rakyat; which in turn pays the income tax on yearly basis - who is owing to whom?

Updates 9th Jan - Government to flood with 70,000 tonne of cooking oil (but no date mentioned when?)- interesting enough when the demand was somewhere 46,000 to 56,000 tonne per month, but surely panic button has been pushed, and you get nothing in the shelf at the supermarket

It was informed that the amount to subsidised the cooking oil againts the international market stood at RM800 Million per year (well, I am tired to hear all these nonsense, pullout all the subsidy for rakyat once and for all, and make sure this country a tax-free haven for every single rakyat as well.. fair enough)

When Media highlighting an issue 2: Is our food safe?

Time is my enemy now, between family, study, career and blogging..haha... just a hectic schedule to update my blogs..

Let's discuss the topic

NST last sunday 30th Dec highlighting an issue on food safety - heavily discussed on food coloring and preservative among other.

I always wonder on the cancer; a modern disease which have taken so many life. I assume it must be reflecting from our lifestyles, the food we ate.. and the lack of exercise :)

Food color is part of creative learning in chef training; as we emphasize on 'eating through eyes' first as to stimulates the appetite of our customers.

Human naturally will try to get the ingredients that as fresh and through color they become the victims, as marketers have all sorts of solutions. I do remember in my training during an advertisement, that red lipsticks is used to color the strawberries as to look fresh :)

Another was the preservative; to make food last longer or extending the shelf life

Both color and preservative are good intention, but when it comes to greedy businessmen..hmm should I write more

to be updated with adobe acrobat file on this issue

FYI - Malaysian does realize this issue; as we can see the establishment of natural/organic ingredients shops, but the setback was the pricing not yet reachable to common people; that shouldn't be an excuse as we can always start simple such as taking raw sugar instead of white sugar, tea instead of cordials, cooking own food rather instant packet

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