WORLD HERITAGE DESTINATION

WORLD HERITAGE DESTINATION

Sunday, July 31, 2011

Bufet Ramadhan Cafe Botanikal in Ayer Keroh,Melaka

Cafe Botanikal in Ayer Keroh,Melaka is located in front of the Botanical Garden in Melaka.
Being an international Halal restaurant, it offers a huge variety of food comprising from American, British, Chinese, Italian, Thai, Vegetarian & Local Cuisines. 
Cafe Botanikal always welcome their guest with open arms 7 days a week from 10am till 10pm.







Lebuh Ayer Keroh,

Cafe Botanikal-
Hang Tuah Jaya,
75450 Melaka,
Malaysia.
Phone: 012 616 8700 / 012 682 0336
Contact Person: Ms Agnes / Mr Wahi

Friday, July 29, 2011

Straits Meridian Hotel (Tel:06-2841166) Ramadhan Al-Mubarak Buffet

The Straits Meridian Hotel, Melaka invites all Muslims and non-Muslims to partake in their value for money Ramadhan Buffet. Enjoy their sumptuous and spoilt for choice buka puasa offering, experiencing the fabuluos melaka hospitality and makan !






Address: 1, Jalan Malinja, Taman Malinja, Bukit Baru, 75150, Melaka
Phone: 06-2841166
Fax:06-2830030


Wednesday, July 20, 2011

Understanding SERVICE



By Gunabalan vgbs
I recently did a talk to my staff managers about service, in preparation for them to appreciate what I considered the finer details of customer service, even if it was just how my staff responded over the phone.
It’s been my experience that the best recommendations are always word of mouth. And more importantly from the mouth of a trusted friend, whose taste you like and style you covet. That will only happen if people LIKE the service you provided.
But the million dollar question is always What do people Like?
For most that will be the easy part, Do unto others as you would others do unto you. But the part that differentiates good service from shitty service is to identify What people do not Like...In which I told a story about a flight I took on Malaysia’s No.1 airline a few years back.
For once I was at sharp end of the plane where the service is supposed to be akin to what you might expect whilst visiting an 18th-century aristocrat and so I was very excited about the few hours ahead of me. The menu was handed out as if we were at a 3 star Michelin Restaurant and for a moment we all forgot that the meal was being served by a slightly bored girl in a tight-fitting polyester suit and consisted of some pre-packed meals from a tiny oven by the toilets.
The menu spelt out the various options available to us but there in the vegetables section was the description "one of Malaysian favorite vegetables" caught my eye.
"Wow," I thought, "The airline 'chefs' have taken the trouble to research the Malaysian palate, even their little-known vegetarian taste which the myriad Malaysian families enjoy whole heartedly. 


So when the stewardess came round, I asked her what the Goethe like favorite vegetables was, to which she replied, "Onions". I was dumb founded.
The point of my rant now is the definition of service and what it really means. As I earlier speculated, what it doesn't mean is corporate programmes with ridiculous over claims. What I wanted was a simple, tasty meal, not someone to pretend that the onion was something that it wasn't. 
Another example: I took my car to be fixed recently under an insurance claim and I was told it would be ready in 2 weeks. It really took them 6 weeks. They never even tried to explain why .
But I still received a call three days later after receiving my car from a woman with a telephone headset to ask if I was happy with my "experience" with their service,maintenance & care. 
"I'm glad you called…"  I started before giving her the what for.
You don't need to know the rest; needless to say, I was pretty obnoxious.
Poor girl had no idea what to do next because nobody had given her a script entitled "What to say when the customer is angry".
The corporate types had probably sold the owners a thought that simply by ringing me and asking about my experience, I would feel good about that experience.
Cabai !
Real service is about people wanting to help you. It's literally that simple. If you are a marketing or retail manager, please take that back to your next meeting and tell everyone that they can save vast amounts of money on marketing programmes aimed at making us unsuspecting public believe that poor service is actually good service by instead hiring people who actually enjoy helping other people.
How many times have you been in a restaurant where the waiter clearly doesn't want to be serving you? I feel like asking them, "What made you apply for this job? Didn't you realize that it would involve serving people? You're a waiter, for God's sake."
Service is a product. We all adore good service and we shop in places where we are treated well. We will pay more if we are treated well and we will be incredibly loyal. Good service can keep a poor restaurant going for years against the diners' better judgment because human beings love (and I mean love) being looked after by someone who enjoys it.
Seriously, managers must realize that the longer you choose to sit in a shop or restaurant, the better the service needs to be.
I can live with my newsagent being rude while I pick up my daily copy of NST,  as the chap has seen me grow up and my daily follies and foibles but when you get a suit fitted and spend half an hour with the tailor, it's important that he appears to enjoy it as much as you do. It's also more important they pretend to enjoy your presence the more money you spend.
We all know this, so why doesn't it happen very often? I was recently in a KL hotel cafe that was probably the hottest place in town, looking at the amount of beautiful people there (!), but the service was awful. Everything I asked for was a chore, the staff were sarcastic and made it clear, purely through tone of voice, that I was wrong whenever there was a misunderstanding, and at one point I was ever so slightly nervous that I was about to hit someone, which I haven't done since I was at school. Everything was done to perfection except the service. In a hotel, service is at least 50 per cent of the product, yet this place had totally overlooked it.
So what's the answer? I have to say that I think the only way to create good service is to hire nice staff. You can't teach it. Good service comes from people who have humility, not arrogance. If you’re like the rest of us & had any working experience at all, you will know that you can tell what somebody is like and whether they're service staff material in five minutes, so it doesn't take a series of interviews.
I honestly believe that a business with poor service could improve their sales by 20 per cent or more overnight, and their customer loyalty by a multiple of that figure.
If you're a customer then please ask the question "Why on earth did you apply for this job", when you get bad service. And if you're a business owner, just remember that a customer is a supporter for life, not just for the bottom line.
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Friday, July 15, 2011

Wednesday, July 13, 2011



Vanilla Chantilly Puff Crust

Etc... Coffee Corner
1 June - 31 July 2011
Three layers of Puff Crust with Vanilla Chantilly Cream and topped with Pine Nuts.
Available: Daily
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Gindara Katsu Donburi

Kampachi
1 June - 31 July 2011
Breaded cod fish simmered with mixed mushrooms, eggs and vegetables served over a generous bowl of steamed rice with miso soup and pickles.
Available: Daily, lunch and dinner
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Stir-fried Curried Crab

Seri Nyonya Peranakan Restaurant
1 June - 31 July 2011
Sweet and succulent whole crabs, stir-fried in fragrant curry paste with a perfect blend of hand-picked herbs, bird's eye chillies and spring onions at our award-winning Seri Nyonya Peranakan Restaurant.
Available: Daily, Lunch and Dinner
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Chicken and Mushroom Ragout

Resthouse Café
1 June - 31 July 2011
Served in a creamy sauce with asparagus and Rösti potatoes.
Available: Daily
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Stir-fried "Mee Sua"

K5, The Street Bistro
1 June - 31 July 2011
Wok-fried vermicelli with seafood and BBQ chicken.
Available: Daily, 24 hours
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Japanese Weekend Buffet

Kampachi
Ongoing
Enjoy the best of Japanese buffet at the most sought Japanese restaurant in the historic city, with an elaborate spread of traditional to contemporary Japanese culinary, from the freshest sashimi to the ala-minute fare served right to your table. Private tatami rooms are also available for families or groups who prefer more space and privacy over the sumptuous fare.
Available:
Friday and Saturday, Buffet Dinner from 6.30 pm - 10.00 pm
Sunday, Buffet Lunch from 12.00 noon - 3.00 pm
Price:
Buffet Dinner: RM75++ per adult, RM36++ per child (4 - 12 years old)
Buffet Lunch: RM60++ per adult, RM36++ per child (4 - 12 years old)
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International Buffet Dinner

Resthouse Café
Ongoing
Celebrate variety and savour moments of satisfaction to your palate with our International buffet at the Resthouse Café. From the local favourites to some of the cherished International cuisines, our buffet line promises a pleasing assortment with something for everyone!
Available: Friday and Saturday, Buffet Dinner from 7.00 pm - 10.30 pm
Price: RM58++ per adult, RM36++ per child (4 - 12 years old)
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Glazed Danish

Etc... Coffee Corner
Ongoing
Stay traditional with our flaky, buttery and sweet puff topped with selected fresh fruits and gourmet sauce. Perfect with a cuppa for a break or snack.
Available: Daily
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Spaghetti Marinara

K5, The Street Bistro

Ongoing
A seafood spaghetti served with green mussels, prawns, baby squid, tomato sauce sprinkled with parmesan cheese.
Available: Daily, 24 hours
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Enjoy Home Baked Fresh Breads Anytime Of The Day!

Etc... Coffee Corner
Ongoing
Good news for bread lovers!! Etc... Coffee Corner has a good spread of freshly baked of bread daily. Enjoy it with a cuppa of our signature coffee or tea. Perfect as a light meal for breakfast, lunch, tea or tete-a-tete session.
Available: Daily
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Cendol

K5, The Street Bistro
Ongoing
Cendol in its simplest form: shaved ice, coconut milk, starch noodles, red beans and palm sugar.
Available: Daily, 24 hours
Price: RM5.80++ per serving
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Rojak Mamak

K5, The Street Bistro
Ongoing
Rojak Mamak... A blend of Indian and Malaysian Taste.
Homemade mamak rojak served with cucur udang, fish cake, fish balls, fried beancurd, deepfried egg and vegetables with peanut gravy.
Available: Daily, 24 hours
Price: RM15++ per order
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Buffet Hi-Tea

Resthouse Café
Ongoing
Chocolate fondue fountain is a favourite among all ages. The sweet aroma of rich, melted chocolate fills the air as you dip an unlimited assortment of treats into a waterfall of sweet indulgence.
Effective 1 August 2009 onwards, senior citizen above 55 years old are entitled to 50% discount.
Available: Every Saturday & Sunday, 12 noon - 4.00 pm
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Discover Ways To Enjoy Your Toast... With Kaya And Butter, Of Course!

K5, The Street Bistro
Ongoing
Toasted white bread served with homemade pandan kaya, blue pea flower kaya and thin sliced of butter.
Available: Daily, 24 hours
Price: RM4++ per serving
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K5, Assam Laksa

K5, The Street Bistro
Ongoing
Rice noodles, shredded cucumber, pineapple and onions in spicy fish broth served with prawn paste.
Available: Daily
Price: RM15++ per serving
Back to top
Tuesday June 28, 2011

Thrilling roller-coaster ride coming to Malacca

BY R.S.N. MURALI
murali@thestar.com.my

MALACCA: Malacca will open its latest tourism product — an exhilarating roller-coaster ride with one kilometre of track with several major twists and stomach-churning plummet.
White-knuckle riders will be hurtled around the track at several kilometers per hour while for the gutsy ones, they could get glimpse of the nearby Malacca river while whirling the twisted track.
Chief Minister Datuk Seri Mohd Ali Rustam said the riders would also experience a split second of weightlessness as they nosedive down a steep drop.
“We are almost completing the roller-coaster project and will be opened once the engineers from China has certified the safety aspects of the latest tourism product,” he said.
One great ride: Malacca’s latest tourism product roller-coaster is expected to bring in the exhilaration.
He added that the roller-coaster project was supposed to start operation sometime ago but was delayed due dispute over land matters.
“We have managed to resolve the hiatus by locating a new site and now waiting for the opening, hopefully in the next couple of months.
“I will meet the contractor soon and ask him to expedite the opening of the roller-coaster,” he said.
He said RM10mil roller-coaster will be packaged as part of the Melaka River attraction apart from expanding the current monorail track,
stretching another 1.6km where the total rail line would soon span over 3.2km once the second phase has been completed.
“The monorail is specially created for tourism purpose and not for public transportation as perceived by certain people,” he said.
Malacca’s RM15.9mil monorail service resumed after months going into a non-operational state due to host of technical problems.
Launched on Oct 20, 2010, the service came to an abrupt halt due to glitches including on its software system.
The China-made monorail, spanning 1.6km rail system, starts from Taman Rempah in Pengkalan Rama to Kampung Bunga Raya Pantai along the scenic Malacca River and expected to reach Melaka Raya once the extension project is completed by 2013.
Mohd Ali Rustam said Malacca is spearheading its ambition to be branded as a family tourism state where more tourist attractions would be introduce in the state over the period.
He said the roller-coaster, river-cruise, monorail and Eye on Malacca will be bundled as one product to promote Sungai Melaka as top tourist destination here.
In an unrelated development, Mohd Ali Rustam revealed that the first phase of the RM50mil flood mitigation project to alleviate flash floods in the state have been completed.
He said the phase one covers Kampung Chetty, Tangga Batu,Sungai Udang;Taman Merak Mas,Bukit Katil, Lorong Pandan.Limbongan, Taman Melawis,Taman Sentosa, Bukit Beruang, Taman Peringgit Jaya and Teacher Training College in Durian Daun.
FOOD PROMOTION
Mohd Ali Rustam said the second phase of the mitigation project is still awaiting RM78mil grant from the Federal Government where it would cover the remaining flood prone areas like Kampung Enam, Kampung Tujuh,Jalan Bachang SM Tun Tuah Parit Besar, Bukit Katil and Peringgit Jaya.
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WHAT'S COOKING PROMOTION JULY 2011 ~ AUGUST 2011 ~ SEPTEMBER 2011






Friday, July 8, 2011

Musings of a Proletarian

Literary accomplishments has never been known to grow in a vacuum and in so much as us creative types like to be known as Lonely Wolf type, our pose,( of an individual maintaining our independence and freedom, while straining hard to let society hear our voices and grouses) ; we have a need every now and then to dip our bodies and souls into the gene pool of society to help us benefit & conceptualize / elucidate our external experiences up to a point.


Being in a situation whereby one punctuates one's existence with occasional trysts out of one's own self imposed vacuum allows for the solitude of peace and the visibility of clarity within one's thoughts as no one disturbs you with the normality of societal drivel but then, obliquely, no one can hear you rant as well.


It's Bloody Kafkaesque contradiction, I'll say !


So, reaching out to the humanity within societies can still prove beneficial  to any writer as it allows one the privilege of observing the masses and their mores; their desires and insanity of wants more closely.


Soaking up advice and establishing partnerships through consultations and gatherings opens up new points of views even though established mores predicates that your own opinions are set in stone even before these meetings; but,occasionally, you'll find the other rationales do have a frame work of consensus (whether right or wrong would invariably depend on the side of fence you've gathered) and provides for an viable alternative stand point.


These views can open up new worlds and ideas of passage if pursued and can help mold new dimensions of previously unheard of success or at the very least provide a good impression of a technically viable answer to certain set in stone problems. 


Granted, this is how perfection within communal communication is achieved, but as per any other situations, personal agendas and political affiliations normally color such possible successes pre -emptively.


So, despite best intentions, exasperation and frustrations abound in situations whereby personal agendas and affiliations are allowed to rule


What to do, what to do....
the world's a bloody beast
Angry and sad inside,when all it needs
Is Love and a little solitude


Moving on, associations of business types and non governmental association types are currently my favorite ways to observe and in turn be observed by the hoi polloi of my cherished city. Many a curious and exciting incidental stories have I delighted in, in private and in public,regulated of course, by the personal nature and secrecy of the acts and ambits of my fellow malaccans credulity (both male and female) in their chase towards personal glory and higher respect and maybe income levels.


All of these tales will be great fodder for a Greater Malaysiana story book should I ever be in the mood to record and compile these stories !
At the moment though, these tales sieve through my ears unbeknownst to the alleged perpetrators (in the true tradition of all gossip mongering stories) and some times even with their knowledge as the particular situation is so well known that it's no point in denying it- as in the story of a particular Indian Physician whose a vendor of nubile beauties to the politically inclined " society" who after many years of doing that service was rewarded with a noble peerage. But a few public missteps and years of personal gaffes due to poor choices of friends and contacts saw him slowly going into public contempt and disrepute within the very society he tried to impress. 


One hardly hears of this individual or his family nowdays as he spends most of his time out of the state.
What a pity. With him out of  sight and presumably out of our collective minds, there just seems a dearth of juicy tidbits floating around nowdays in that community,but.....


Every decade or so, the writer in me sees played out in the public forum a repeat of the displays of personal joy  and private achievement; angst & tragedy that is often played by different actors but within the same manners and Freudian slips of their previous perpetrators/ actors.The very human frailties and need for public adulation never changes even though the people and players seem to change. 


Funny how things always change but never does, wouldn't you say?

Melaka River & Upeh Island News


Thursday June 23, 2011

Proper planning needed to boost tourism in Malacca

By R.S.N.MURALI
murali@thestar.com.my
Photos by A.MALEX YAHYA



MALACCA: Chief Minister Datuk Seri Mohd Ali Rustam has ordered the State River and Coastline Development Authority to prepare a comprehensive calendar of events for next year’s Malacca River Fest.

The Chief Minister said the move to detail-out activities for the fest could attract more foreign tourists.
“We could globalise the river fest as tourists from other countries can plan their travel here particularly to participate in the event,” he told reporters after flagging-off a dragon boat race that was organised in-conjunction with the one month Malacca River Fest.
Going on a promo blitz: The next Malacca River Fest will have many more activities and promotions.
Mohd Ali said it was disappointing to note that only Indonesia had sent participants for the dragon boat race as such an event could attract enthusiasts from as far as China, Taiwan and Macaa.
Some 29 teams, mostly locals took part in the race that was held to extensively promote the fest to the masses.
He said by detailing out the activities for the river fest, the state could promote the event as one of its main tourism products.
Raring to go: Participants of the dragon boat preparing for the race organised in conjunction with the Malacca River Fest.
Mohd Ali hoped the authorities could outline interesting side-events for the 2012 fest and post it into websites so it could be accessed by foreign tourists.
“My aim is to turn the fest into the equivalent to the scale organised during the San Antonio River Festival in the United States, hence we have to emulate the approach taken by the organisers there.
“Therefore, I hope the calendar will be prepared in the next two weeks so I can instruct my officers to embark on the overseas promotion blitz, at once,” he added.


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ARKIB : 24/06/2011
(Petikan daripada UTUSAN. COM. MY)

Pembangunan Pulau Upeh dipastikan mesra penyu



Ketua Pusat Penyu dan Ekosistem Marin Jabatan Perikanan, Syed Abdullah Syed Abdul Kadir (kanan) sambil dibantu R. Perumal memeriksa tagging pada kaki penyu karah di Pulau Upeh, Melaka, baru-baru ini.


MELAKA 23 Jun - Kerajaan negeri memberi jaminan sebarang bentuk pembangunan fizikal yang dirancang dijalankan di Pulau Upeh iaitu lokasi utama penyu Karah mendarat dan bertelur, disesuaikan mengikut ekologi hidupan laut tersebut.
Pengerusi Jawatankuasa Pembangunan Desa dan Pertanian negeri, Datuk R. Perumal berkata, pada masa ini, pihaknya dimaklumkan terdapat rancangan untuk memajukan Pulau Upeh untuk dijadikan salah satu destinasi pelancongan.
Bagaimanapun, menurutnya, kerajaan negeri belum dapat memastikan bentuk pembangunan yang bakal dilaksanakan di kawasan tersebut memandangkan ia cuma baharu di peringkat cadangan.
"Namun, kita akan pastikan pembangunan yang akan dijalankan bersesuaian dengan status Pulau Upeh sebagai tempat penyu mendarat untuk bertelur pada setiap kali musim penyu bertelur iaitu Mei hingga September setiap tahun," katanya.
Beliau berkata demikian kepada pemberita pada program 'Kenangan Semalam di Pulau Upeh' yang turut dihadiri Pengarah Perikanan negeri, Rosmawati Ghazali di sini baru-baru ini.
Program yang disertai kira-kira 20 wakil media akhbar dan elektronik itu berpeluang menyaksikan sendiri pendaratan penyu Karah bertelur dan melepaskan kira-kira 200 ekor anak penyu Karah ke laut.
Selain itu, kata Perumal, aktiviti penyu Karah mendarat dan bertelur di Pulau Upeh berpotensi dijadikan salah satu produk pelancongan di negeri ini sekiranya ia mendapat penglibatan pihak swasta.
Ujar beliau, mereka yang berminat membangunkan Pulau Upeh perlu memastikan projek yang dijalankan seiring dengan keperluan habitat penyu Karah agar populariti pulau itu tidak mengalami nasib yang pernah melanda pusat penyu Rantau Abang, Terengganu satu masa lalu.

Saturday, July 2, 2011

Gunabalan's ode to Nyonya Laksa


  
Unlike any great (t)art, great cuisine comes from the heart and is fueled by passion.


When well executed, it visualizes a feast for the senses that thrills with promises of yet to come galore and the glory of gumption.

In Malaccan culture, the mixing of different races and spices enables this noblest of efforts to produce miracles in her kitchens and cafes and restaurants. 


The ubiquitous Laksa is the off spring of such a local efforts. Do not be surprise to note that such is the potency and flavor of this fusion dish that all the races in Melaka have their own version of it.


From the Malays to the Chitty's to the Chinese, as you traverse the kitchens, the tell tale  sights and smells that wafts through and greets you tell tales of promised gluttony and gobbled savouries.

Melaka's Nyonya Laksa in particular is fantabulous if you're searching for an epiphany of  visually striking colors, sweltering tongues greedily gobbling the next spoonful of it's heaven inducing broth in your food all done with the promise of an early coronary attack.


The seductive, tasty attraction of this piping hot coconut milk laced noodle broth /sauce is legendary.


Laced with the right amount of local noodles, shredded bunga kantan buds, seafood,  other seasonal secret ingredients and spices, this  bowl of artery blocking, mouth watering, eye smarting concoction is a blessing for all those who crave spicy asian fast food.

In Melaka, you can have this broth almost everywhere in town but i prefer the ones specially prepared by the aged aunties and uncles in pushcarts as they traverse the weather beaten lanes and streets fronts off Jalan Bunga Raya in old Melaka as these would be the best flavored and original tasting types.


Though it's true time has taken it's toll on that way of doing business and you hardly see these people anymore but seek and you might be surprised to find them in the oddest little shops within the nook and crannies of the old town; that little old lady hiding behind what looks like a remnant of a 1970's type shop-lot perhaps, with her toothy grin and half past six exclamations; furiously dipping into the steaming pot of broth she prepared lovingly hours earlier, ready to offer you, a complete stranger, a chance in  tasting her version of culinary heaven.

Having this Laksa here in this city with an old styled black coffee as a chaser will bring back memories for you (or at least create one if you haven't ever sweltered over a bowl of this tasty & fire alarm inducing bowl of noodles before.)

Simply lovely.

Friday, July 1, 2011

An earlier article from Indiaseonline.com

Melaka Chitty Food - A Hot Melange of Flavours

© ( 2011 India Se • Powered by WordPress & Mimbo Pro)


By Shobha Tsering Bhalla
If you thought Indian food was mind bogglingly diverse, think again. There’s another exotic addition to this teeming culinary heritage, albeit from outside India, originating in Malacca where Tamil traders from Panai in Tamil Nadu settled 400 years ago. 
They inter-married with the local Malays and sometimes the Peranakan Chinese, another locally evolved community who had settled in the Malacca Sultanate in the 15th century. 
The Melaka Chitties as they are known, evolved around the same time as the more well-known Peranakan Chinese and speak a Malay patois which is mixed with many Tamil loan words.

Their cuisine is a fusion of South Indian, Malay and Chinese cooking . It is estimated that there are still around 100 Melaka Chitty families in Singapore while their total population in the region stands at 2000. 
Though there are some similarities with Chinese Peranakan, the Chitty Melaka cuisine abjures pork and beef as the community is staunchly Hindu.
The difference between South Indian food and Melaka Chitty food is “subtle yet significant,” says Veni Rengayah-Knight, a true-blue Melaka Chitty who learnt how to cook the traditional way from her grandmother (or Nenek, a Malay word) and mother. “It is not so much the menu but the ingredients and the methods used,” she said, “Not all dishes are ‘tempered’ the Indian way. Certain dishes were used for specific occasions. Some are still very traditionally Indian,” she continues.
 This is because they are very staunch Hindus. Traditional food is still cooked for certain Hindu festivals like Pongal. The best time to taste Straits Indian food would be at a  padiyal (yearly prayers for ancestors) when all the favourite foods of the ancestors are cooked.

RECIPES

Savoury Rice
(Nasi Kembuli-Chitty style)

INGREDIENTS:
•  Basmati rice: 3 cups
(soaked for 20 minutes and left to drain)
•  Medium sized onion: 1 (finely sliced)
•  Light raisins: ½ cup
•  Toasted cashew nuts: ½ cup (for garnishing)
•  Fried shallots: ½ cup (for garnishing)
•  Cinnamon: 2 sticks
•  Cloves: 6
•  Cooking oil: 2 tbsp
•  Ghee: 2 tbsp
•  Vegetable or chicken stock: 5 cups
(cooked with 2 tbsp of coriander and 2 tsp
of cumin, strained and set aside)
•  Saffron: 1 tsp
•  Rose essence: 1 tsp
•  Desired food coloring (optional)
Note: Approx 1 ½  cup of liquid for every
cup of rice and 2 for the first cup
METHOD:
Heat oil and ghee and saute spices and onions.
Add the rice and stir fry for 5 minutes.
Place the rice in a rice cooker.
Add prepared stock and all the other ingredients and cook.
When done, make holes with a chopstick around the rice and drop food coloring into the holes and then fluff up the rice.
Garnish with toasted cashew nuts and fried shallots.

Article from Indiaseonline circa 2009

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"Rojak " Video By The Suleiman Brothers

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The Malacca Story (Chinese version)

with courtesy to asmaliana-BPP

The Malacca Story (part 2)

The Malacca Story (part 3)

With courtesy to Asmaliana-BPP