Friday, February 16, 2018
Monday, January 29, 2018
Saturday, January 13, 2018
Heavy rain expected to hit several states
Heavy rain expected to hit several states
Heavy rain is expected to continue in several areas in Johor, Pahang, Negri Sembilan, Melaka, Terengganu and Sarawak until today.
The Malaysian Meteorological Department has issued a severe weather warning for several areas in Johor and Pahang.
“Heavy rain is expected to continue in Johor (Segamat, Kluang, Mersing, Kota Tinggi, Johor Baru and Kulai) and Pahang (Rompin, Pekan and Kuantan) today,” it said in a statement.
The department has also issued a weather warning alert for Negri Sembilan, Melaka, several areas in Johor including Tangkak, Muar, Batu Pahat and Pontian, and several areas in Pahang including Bentong, Temerloh, Maran, Bera and Jerantut.
~News courtesy of The Star~
Heavy rain is expected to continue in several areas in Johor, Pahang, Negri Sembilan, Melaka, Terengganu and Sarawak until today.
The Malaysian Meteorological Department has issued a severe weather warning for several areas in Johor and Pahang.
“Heavy rain is expected to continue in Johor (Segamat, Kluang, Mersing, Kota Tinggi, Johor Baru and Kulai) and Pahang (Rompin, Pekan and Kuantan) today,” it said in a statement.
The department has also issued a weather warning alert for Negri Sembilan, Melaka, several areas in Johor including Tangkak, Muar, Batu Pahat and Pontian, and several areas in Pahang including Bentong, Temerloh, Maran, Bera and Jerantut.
~News courtesy of The Star~
Wednesday, January 10, 2018
Easier for foreign students to get visas
Easier for foreign students to get visas
The foreign students e-Visa Approval Letters (e-VAL) system is up and running, says Education Malaysia Global Services (EMGS), a wholly-owned company of the Higher Education Ministry.
In a statement, EMGS CEO Prof Datuk Dr Rujhan Mustafa said this would allow international students to obtain visas through its STARS’ portal.
“A total of 277,000 complete applications were received between 2013 and 2017,” Prof Rujhan said.
“These were processed and the VALs were issued within seven working days, thanks to the support and teamwork of the Immigration Department.
Yesterday, the company hosted the Education Malaysia Industry Townhall 2018 meeting with 180 international education heads from higher education institutions, skills centres and language schools.
It was held at the Kuala Lumpur Convention Centre.
Participants were briefed on operational updates related to the visa application. An open dialogue on issues at hand was held in addition to introducing the line-up of newly appointed Education Malaysia directors for its offices in Chicago, Dubai, Jakarta and Ho Chi Minh City.
~News courtesy of Bernama~
The foreign students e-Visa Approval Letters (e-VAL) system is up and running, says Education Malaysia Global Services (EMGS), a wholly-owned company of the Higher Education Ministry.
In a statement, EMGS CEO Prof Datuk Dr Rujhan Mustafa said this would allow international students to obtain visas through its STARS’ portal.
“A total of 277,000 complete applications were received between 2013 and 2017,” Prof Rujhan said.
“These were processed and the VALs were issued within seven working days, thanks to the support and teamwork of the Immigration Department.
Yesterday, the company hosted the Education Malaysia Industry Townhall 2018 meeting with 180 international education heads from higher education institutions, skills centres and language schools.
It was held at the Kuala Lumpur Convention Centre.
Participants were briefed on operational updates related to the visa application. An open dialogue on issues at hand was held in addition to introducing the line-up of newly appointed Education Malaysia directors for its offices in Chicago, Dubai, Jakarta and Ho Chi Minh City.
~News courtesy of Bernama~
Thursday, December 14, 2017
Char Kway Teow
Char Kway Teow
‘Char Kway Teow’ or ‘stir-fried ricecake strips’ is arguably one of the most popular dishes among Malaysians of all races. The name is derived from the Hokkien term for ‘fried’ which is ‘char, while ‘kway teow’ refers to the ‘flat rice noodles’, which is the main ingredient.
The latter is stir-fried over very high heat with light or dark soy sauce, chili, while prawns, deshelled cockles, bean sprouts, chinese chives and eggs.
Among the chinese community, the char kway teow is traditionally stir-fried in pork fat with crisp croutons of pork lard and serve on a piece of banana leaf or plate. In some instances, slices of chinese sausage and fishcake are added to accentuate the taste.
Originally conceived as a poor man’s food, mostly consumed by laborers, farmers, fishermen and cockle-pickers, the dish has today evolved into one of the most-loved dishes among Malaysians – but with certain ingredients omitted to adhere to ‘halal’ guidelines of muslim community.
As the dish became more widespread, many cooks have come up with their own versions of ‘char kway teow’ but with the same essential ingredients ‘Char kway teow’ was said to have its origins in S.E.Asia (Malaysia, Singapore, Indonesia and Brunei) but the common consensus is that ‘Penang char kway teow’ tops the list when it comes to taste and originality.
In Kampar, Perak, the dish is cooked with cockles but no prawns, unless on request. In East Malaysia, other ingredients are used in the cooking eg beef, onions, sweet soya sauce etc.
There are also so-called ‘gourmet versions’ of char kway teow, especially in Ipoh, Penang, Taiping and even the Klang Valley, where seafood, crab meat and even duck eggs are added to suit discerning tastes.
~Info courtesy of Tourism Malaysia~
‘Char Kway Teow’ or ‘stir-fried ricecake strips’ is arguably one of the most popular dishes among Malaysians of all races. The name is derived from the Hokkien term for ‘fried’ which is ‘char, while ‘kway teow’ refers to the ‘flat rice noodles’, which is the main ingredient.
The latter is stir-fried over very high heat with light or dark soy sauce, chili, while prawns, deshelled cockles, bean sprouts, chinese chives and eggs.
Among the chinese community, the char kway teow is traditionally stir-fried in pork fat with crisp croutons of pork lard and serve on a piece of banana leaf or plate. In some instances, slices of chinese sausage and fishcake are added to accentuate the taste.
Originally conceived as a poor man’s food, mostly consumed by laborers, farmers, fishermen and cockle-pickers, the dish has today evolved into one of the most-loved dishes among Malaysians – but with certain ingredients omitted to adhere to ‘halal’ guidelines of muslim community.
As the dish became more widespread, many cooks have come up with their own versions of ‘char kway teow’ but with the same essential ingredients ‘Char kway teow’ was said to have its origins in S.E.Asia (Malaysia, Singapore, Indonesia and Brunei) but the common consensus is that ‘Penang char kway teow’ tops the list when it comes to taste and originality.
In Kampar, Perak, the dish is cooked with cockles but no prawns, unless on request. In East Malaysia, other ingredients are used in the cooking eg beef, onions, sweet soya sauce etc.
There are also so-called ‘gourmet versions’ of char kway teow, especially in Ipoh, Penang, Taiping and even the Klang Valley, where seafood, crab meat and even duck eggs are added to suit discerning tastes.
~Info courtesy of Tourism Malaysia~
Tuesday, November 21, 2017
Hassan Mee Goreng
Hassan Mee Goreng
Location: 390, Jalan Tengkera, 75200 Melaka, Malaysia
Opening hours: 8am - 11am
Wednesday, November 15, 2017
Nasi Lemak
Nasi Lemak
No visitors will leave Malaysia without tasting our very own Nasi Lemak. Hot cooked rice with pandan aroma steamed with coconut cream goes heavenly well with sizzling spicy sauce or “sambal”.
Generous sprinklings of roasted peanuts and salty dried anchovies with a hard boiled egg perfect this dish.
A platter of everything good all wrapped up in banana leaves to further enhance its unique taste. Nasi Lemak is truly a national heritage of Malaysia.
~Courtesy of Tourism Malaysia~
No visitors will leave Malaysia without tasting our very own Nasi Lemak. Hot cooked rice with pandan aroma steamed with coconut cream goes heavenly well with sizzling spicy sauce or “sambal”.
Generous sprinklings of roasted peanuts and salty dried anchovies with a hard boiled egg perfect this dish.
A platter of everything good all wrapped up in banana leaves to further enhance its unique taste. Nasi Lemak is truly a national heritage of Malaysia.
~Courtesy of Tourism Malaysia~
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