Monday 22 July 2013
Dagang Rice
Nasi dagang (Jawi: ﻧﺎﺳﻲ ﺩﺍ ) is a Malaysian and Southern Thai dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. Nasi Dagang literally means "Trading Rice". It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, such as Terengganu and Kelantan and Pattani, Yala and Narathiwat in Southern Thailand. The most famous Nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district. [1] Nasi Dagang can also be considered as a festive dish in Kelantan and Terengganu because it is prepared at home for the morning of Eid ul-Fitr, a Muslim holiday that marks the end of Ramadan, to be eaten as a breakfast before or after the Eid prayers in the mosque
Parit Jawa
Parit Jawa is a main town in Muar district, Johor, Malaysia. Directly translated -"Javanese Drain",PJ is located about 15km from Muar town and 39km from Batu Pahat town. It is famous for its seafood because they are fresh and also Kuah Asam Pedas the famous Malay cuisine. The Kopitiam serves great Kopi 'O' Ping with toasted soft white bread spread with homemade Kaya.
Jerai Mountain
Mount Jerai (Malay: Gunung Jerai;) or formerly Kedah Peak is the highest mountain in the Malaysian state of Kedah with the height of 986 metres (3,235 ft). Within Kedah itself, the mountain stands at the border of Kuala Muda and Yan districts. The mountain is a massive limestone outcrop and is a lone feature from the surrounding geography of the area. There is an information board on top of the mountain stating that it used to be an island called Pulai Serai before the sea levels receded letting it form a mountain, but this fact has no research or historical basis.
The height of Mount Jerai relative to its surroundings allowed Indian traders and seafarers to use the mountain as a navigational point more than 1500 years ago. The mountain was considered sacred by the ancient Malays so they built temples from the foothills up to the summit. Hindu-Buddhist priests would pray at these stupas for the safety of Bujang Valley, the richest archaeological site in Malaysia located on the southern reaches of the mountain.
The height of Mount Jerai relative to its surroundings allowed Indian traders and seafarers to use the mountain as a navigational point more than 1500 years ago. The mountain was considered sacred by the ancient Malays so they built temples from the foothills up to the summit. Hindu-Buddhist priests would pray at these stupas for the safety of Bujang Valley, the richest archaeological site in Malaysia located on the southern reaches of the mountain.
Kandar Rice
"Nasi" is Malay for rice, as white rice serves as the only constant for every nasi kandar meal. "Kandar" refers to a wooden or bamboo yoke that Indian street vendors used in the old days; they would balance a container of food on each end of the yoke, then sell their food on the streets carrying their merchandise. While the kandar has gone the way of the British colonial government, the foods remain, now served from stationary stalls or restaurants.
Alongside their rice, diners pick and choose from an assortment of side dishes: beef spleen, beef cubes, fried sotong (squid), fried chicken, okra, omelets, bitter gourd, and eggplant. The dishes may either be piled on the rice or served in small bowls separately.
Kristang Community
The Kristang are a Malaysian ethnic group with mixed Portuguese and Malay and for some possibly Indian or Chinese ancestry, which arose during the Portuguese colonial period (16th to 17th century).
In 1933, 11 hectares of land at Malacca were purchased with the purpose of creating a haven for scattered Kristang and their culture. The swampy land was cleared and 10 wooden houses with earth floors and attap roofs were built. Saint John's village, as that simple fishing village was originally known, soon attracted additional Kristang from all over Malaysia, and grew to become one of Malacca's main tourist attractions, improving the standard of living of its villagers.
Like many other Portuguese-speaking communities around the world, the Portuguese Settlement holds a yearly "June festival" that opens with Festa Senjuang ("Feast of Saint John", June 24) and closes with Festa San Pedro ("Feast of Saint Peter", the fishermen's patron saint, June 29). This festival is attended by about 100,000 visitors from Malaysia and abroad. At the festival one can hear Kristang folk songs and watch dancers in colourful costumes perform to the rhythm of branyu music. An important event in the festival is the blessing of the local fishermen's boats, specially decorated for the occasion, to assure good catch. [1]
In 1933, 11 hectares of land at Malacca were purchased with the purpose of creating a haven for scattered Kristang and their culture. The swampy land was cleared and 10 wooden houses with earth floors and attap roofs were built. Saint John's village, as that simple fishing village was originally known, soon attracted additional Kristang from all over Malaysia, and grew to become one of Malacca's main tourist attractions, improving the standard of living of its villagers.
Like many other Portuguese-speaking communities around the world, the Portuguese Settlement holds a yearly "June festival" that opens with Festa Senjuang ("Feast of Saint John", June 24) and closes with Festa San Pedro ("Feast of Saint Peter", the fishermen's patron saint, June 29). This festival is attended by about 100,000 visitors from Malaysia and abroad. At the festival one can hear Kristang folk songs and watch dancers in colourful costumes perform to the rhythm of branyu music. An important event in the festival is the blessing of the local fishermen's boats, specially decorated for the occasion, to assure good catch. [1]
Orang Asli Jah Hut of Peninsular Malaysia
Jah Hut (Jah Het) is an Aslian Austroasiatic language spoken in Peninsular Malaysia by approximately 5,100 people. The Jah Hut are categorised among the Orang Asli indigenous tribal peoples of Malaysia
Temple of Bujang Valley
The Bujang Valley or Lembah Bujang is a sprawling historical complex and has an area of approximately 224 square km. Situated near Merbok, Kedah, between Gunung Jerai in the north and Muda River in the south, it is the richest archaeological area in Malaysia.[1]
These archaeological remains show that there was a Hindu-Buddhist polity here. The name itself is roughly translated into "Dragon Valley". The area consists of ruins that may date more than 2000 years old. More than fifty ancient tomb temples, called candi (pronounce "chandi"), have also been unearthed. The most impressive and well-preserved of these is located in Pengkalan Bujang, Merbok. The Bujang Valley Archaeological Museum is also located here. In the area of Bujang Valley known as Sungai Batu, excavation have revealed jetty remains, iron smelting sites, and a clay brick monument dating back to 110AD, making it the oldest man-made structure to be recorded in Southeast Asia.[2]
Research also indicates that there was a Hindu-Buddhist kingdom here possibly as early as 110 CE.[3] The local rulers adopted Indian cultural and political models earlier than those of Kutai in eastern Borneo, in southern Celebes or Tarumanegara in western Java, where remains showing Indian influence have been found dating from the early 5th century. Relics found in the Bujang Valley are now on display at the archaeological museum. Items include inscribed stone caskets and tablets, metal tools and ornaments, ceramics, pottery, and Hindu icons.
For the past two decades, students from universities around Malaysia have been invited for research and have done their graduate works at the Valley. Much of the historical links is still vague considering not many of the scriptures and writings survive. Even the temples did not survive the onslaught of age because their wooden roofing has rotted and withered over the past 1200 years. The museum itself is inadequate and not organized, much of the findings are elsewhere scattered from Museum Negara to Singapore (which once formed a part of Malaysia. Folk stories and oral history also provide place for a magnificent kingdom of jewels and gold. Outside peninsular and insular Southeast Asia, there is oral history in India that suggests the presence of golden chariots and jewels in hidden caves at Bujang Valley and Mount Jerai. Some visitors to the antiquity department at Muzium Negara has eye witness recollection of magnificent objects such as a 10 feet tall Raja Bersiung Throne and various idols and items from the Valley
Sunday 21 July 2013
Nonya Recipe
Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend.
Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Perakanans.
Nonya cooking is the result of blending Chinese ingredients with spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.
There are regional variations in Nonya cooking. Dishes from the island of Penang in the northern part of Peninsular Malaysia show Thai influences, such as more liberal use of tamarind and other sour ingredients. Dishes from Singapore and Malacca show a greater Indonesian influence, such as the use of coconut milk. A classic example is laksa (a spicy noodle soup), which comes in two variants: the sour asam laksa from Penang and the coconut milk-based laksa lemak from Singapore and the southern regions of Peninsular Malaysia.
The unique flavor of laksa and other Nonya recipes is determined by the rempah, which in Malay means spices. The various combinations are pounded into a paste with pestle and mortar, with a very specific texture and density. It is said that a nonya can determine the culinary skill of a new daughter-in-law simply by listening to her preparing rempah with a mortar. Nonya recipes are handed down from one generation to the next, and because of the time-consuming preparation of these dishes, it is a cuisine that is often at its best when served at home. Laksa is a notable exception to this rule.
Examples of Nonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf;[1] Ayam Buah Keluak, a distinctive dish combining chicken pieces with nuts from the Pangium edule or kepayang tree to produce a rich sauce; and Itek Tim, a classic soup containing duck, tomatoes, green peppers, salted vegetables, and preserved sour plums simmered gently together.
Nonya desserts include colourful cakes (kuih) and sweet, sticky delicacies.
Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Perakanans.
Nonya cooking is the result of blending Chinese ingredients with spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.
There are regional variations in Nonya cooking. Dishes from the island of Penang in the northern part of Peninsular Malaysia show Thai influences, such as more liberal use of tamarind and other sour ingredients. Dishes from Singapore and Malacca show a greater Indonesian influence, such as the use of coconut milk. A classic example is laksa (a spicy noodle soup), which comes in two variants: the sour asam laksa from Penang and the coconut milk-based laksa lemak from Singapore and the southern regions of Peninsular Malaysia.
The unique flavor of laksa and other Nonya recipes is determined by the rempah, which in Malay means spices. The various combinations are pounded into a paste with pestle and mortar, with a very specific texture and density. It is said that a nonya can determine the culinary skill of a new daughter-in-law simply by listening to her preparing rempah with a mortar. Nonya recipes are handed down from one generation to the next, and because of the time-consuming preparation of these dishes, it is a cuisine that is often at its best when served at home. Laksa is a notable exception to this rule.
Examples of Nonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf;[1] Ayam Buah Keluak, a distinctive dish combining chicken pieces with nuts from the Pangium edule or kepayang tree to produce a rich sauce; and Itek Tim, a classic soup containing duck, tomatoes, green peppers, salted vegetables, and preserved sour plums simmered gently together.
Nonya desserts include colourful cakes (kuih) and sweet, sticky delicacies.
Selera Nasi Padang
It's strange how good food kinda hits you straight in the eye - I have been to Sumatra and Jakarta before but somehow I was not impressed with the food then. Probably because I did my trip to Sumatra when I was still a teenager and my Jakarta trip was plagued with my friends getting food poisoning even though it was hotel food!
Nasi Padang seems to be catching up here and there are franchises from Indonesia that are slowly popping up all over the place. With Salero Negori, their Nasi Padang is more localised as they serve a mix of Padang and Negeri Sembilan dishes. Negeri Sembilan is one of the states in Malaysia which majority of the Minangs stayed when they migrated from Sumatra.
Like Nasi Campur, you choose from an array of dishes but instead of picking the portions yourself and adding it to your plate of rice, the wait staff will serve them in small little dishes. If you have lots of people eating together, you get to try a large variety of food which is great. Out of all the dishes I tried, my favourite is their Gulai Tunjang i.e. Beef Tendons in Curry. The tendons melt in your mouth while the curry is lovely and thick which went so well with my plate of rice.
A specialty of theirs, the Ayam Kampung Goreng. Ayam Kampung is essentially free range chicken which wanders around the kampung (Malay village) that is deep fried and served with a floss which I think is shredded coconut that is full of flavours. You must eat the chicken with the floss to get the oomph of the dish or else the taste of the chicken falls flat.
Something which is essential in all Nasi Padang restaurants, Dendeng that is crispy sliced beef that tastes a bit like beef jerky with spices. I've eaten a few versions and this wasn't my favourite as I felt it was too dry and hard.
At the back of the Dendeng are the two vegetable dishes i.e. the sambal terung or eggplants with sambal which I really like. Another one is the long beans cooked in curry which was also very good.
We both love this, in fact this is Splashie Boy's favourite i.e. fried tempe with peanuts and ikan bilis (anchovies). You can also eat this as a snack and it's extremely addictive.
They also serve Pucuk Paku Lemak i.e. fern shoots with curry. It was not too bad and was quite spicy with green chillies.
Finish off your meal with tapai and ice cream. Tapai is basically fermented rice and surprisingly cold vanilla ice cream really goes very well with it. I've always loved this combination ever since I ate it at a hotel Malay wedding and it tastes so great with strawberry sauce too. If you don't like the fermented alcohol taste, you may however find this too strong for your tastebuds.
Both restaurants are furnished with restored antique furniture which adds a nice homey feel to the place. The furniture was sourced from local kampungs (Malay villages) and restored back to their original glory. You can also buy the items from the owners' furniture business that is next door to their Amcorp Mall outlet. Incidentally the restaurant has been featured in Jalan Jalan Cari Makan, the local televison food programme that goes around Malaysia looking for good food.
Friday 19 July 2013
Old Palace of Seri Menanti
Seri Menanti Old Palace is a unique castle made of wood. Built in 1902 and completed in 1908 as the Pulih Palace been burned by British troops during the chase when the war erupted by Yamtuan Antah in Bukit Putus. Ceremonial opening of the palace was made by DYMM yang DiPertuan Muhammad Ibni Almarhum Yamtuan Antah son of the late Yamtuan Antah. He was firm in the castle until 1931 and he moved to a new palace built near the old palace.
This four-storey palace. Originally the plan was designed by two Malay craftsman named Kahar and Taib. Plumbers Kahar was awarded the title of Dato 'Panglima Sutan by Tuanku Muhammad because his services. This palace has detailed plans by the Chief Draughtsman, Mr.. Woodford from PWD, Seremban and was approved in November 1902 by the State Engineer and British resident.
The palace has 99 poles, four poles 67 feet in length tie. The four pillars were taken from Pergai Hill, Jelebu. Other wood taken from Bukit Tinggi, from the type of wood penak. The uniqueness of this palace is that it does not use any iron nails but nail made of wood called pegs.
This palace was used for ceremonial audience held every three years. In 1926, the High Commissioner, Sir Lawrence Gullmard was also present at the ceremony.
This palace was used by the Islamic Religious Council Negeri Sembilan to be the High School of Religion in 1959 until 1964.Then the castle is left empty without occupants up in 1992, the son of consciousness late DYMM Tuanku Jaafar Tuanku Abdul Rahman, this palace was officially gazetted as a 'Royal Museum'. Opening was done on July 14, 1992 equal to 14 Muharram 1413 AH. Management of the Royal Museum is under the administration of the State Museum, Negeri Sembilan.
From now on this is the Royal Museum of Old Palace look up has changed to display collections of the Royal family. Each room has been filled without changing the original design palace to explain the function of the spaces. Addition of museum collections will be made from time to time with the cooperation of the palace.
Royal Museum Exhibition Exhibition Series Awaits
Balai Rong Seri
This column is a throne. In this space there are two stems from Minangkabau seludang held by the guards. It is also available 7 steps of stairs. Daria at the first point above is a seat for Dato 'Seri Amar DiRaja, was sitting in front of Dato' Raja DiWangsa. The second rung is Dato 'Dagang and front Dato' End. In the third to the sixth point is subtractive Chieftain Officer.
The seventh ranked it emptied. The bottom one is the place of those facing the four subtractive Headman of  Muar, Jempol ,Terachi and Gunung Pasir are also members of the Board, other audience members were eighteen people on the left and right inner eight and twelve. Bestmen for Tuanku is Dato 'Gajah while Dato' Mangku is a bestmen for Tuanku Ampuan. In this space there is also a wall decoration pictures related kin Palace.
Balai Raja Muda
In this section , Raja Muda and his wife sat down to watch father and mother having a ceremony. They are flanked by two guards. It was also attended by royalty and also the invitation. on the wall terdapar related pictures
Bilik Beradu
This room is mixed together with His Majesty Tuanku Ampuan. in the room there is a bed, wardrobe, jewelry (makeup) is also a small table and two chairs. All clothing and jewelery kept in this room. The inner wall there are pictures related.
A dining room
There is a desktop unit that has 20 units chairs. On the left and right of this column there are two closets where here (closet) kept some reference books for the guests. This space is also where guests discuss their eating progress. In the space behind there a way to go back to the kitchen. On the right side there is a three-storey high shelf. At the top shelf covered parking place for every kind of stew or side dishes. This section also has a wall decoration such as pictures and so on.
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