2016年10月29日星期六

屠妖节快乐 - Happy Deepavali!



2016年10月14日星期五

曾作越船民临时收留所.比东岛明年开放观光

曾作越船民临时收留所.比东岛明年开放观光



曾作为越南船民临时收留所的比东岛将在明年开放给游客观光。(图:星洲日报)

登州旅游及文化委员会副主席东姑再韩表示,位于士兆墨江的比东岛(Pulau Bidong)至今是未开放让游客参观的岛屿,保留着最自然原始的面貌,拥有极其丰富的海洋生态,未经开发和污染的沙滩美丽迷人。

他说,长久以来都有不少游客要求州政府开放比东岛让他们前往参观,尤其是潜水客更是希望可以在比东岛潜水,探索拥有丰富海洋生物的海底世界。

“经过多番考虑后,州政府决定配合明年的登州旅游年,开放比东岛给公众参观。”

他是出席2016年海洋生态旅游国际研讨会后,如此表示。

将限制登岛参观人数

无论如何,他强调,州政府将要求游客遵守所制定的旅游指南,确保比东岛的生态环境受到保护。

“为了保护比东岛的生态环境,州政府会限制到岛上参观的人数。”

此外,他表示,州政府将和相关政府机构合作发展比东岛,包括在岛上建设基本设施,为游客提供便利。

同时,他透露,由于比东岛曾是越南船民的临时收留所,州政府与登州博物馆计划将越南船民的遗迹打造为岛上的旅游景点。

1978年,中央政府为了应付大量涌入的越南船民,决定向登嘉楼州政府暂借比东岛作为船民收容之所,自此以后,比东岛与世隔绝,外人严禁踏足此岛,而岛上的船民也被禁止离开,以等待第三国的收容。

1991年11月30日,比东岛终于关闭,时任副首相嘉化峇峇代表中央政府将这个小岛正式归还给登州政府。

文章来源:星洲日报

2016年10月12日星期三

海岛业者助带动旅餐业.排游客游登市区

徐明章:海岛业者助带动旅餐业.排游客游登市区

登嘉楼咖啡旅餐公会会长徐明章促请海岛度假村业者安排离开海岛的游客先逗留在瓜登市区才离开登州,协助带动市区的咖啡旅餐业。



登嘉楼咖啡旅餐公会理事与嘉宾主持切蛋糕仪式。(图:星洲日报)

登嘉楼咖啡旅餐公会会长徐明章促请海岛度假村业者安排离开海岛的游客先逗留在瓜登市区才离开登州,协助带动市区的咖啡旅餐业。

他说,众所周知游客前来登州主要是到海岛观光,海岛虽然带动登州的旅游业,可是游客只是逗留在海岛,无法让市区的各行各业从中受惠。

游客观光市区不多

他举例说,许多游客离开海岛后,就直接到机场乘搭飞机离开登州,并没有在市区逗留观光。

“我希望海岛度假村业者可以和咖啡旅餐业者互助互利,安排游客离开登州之前,先到市区逗留观光,带动市区的旅游业发展。”

他是昨晚出席登嘉楼咖啡旅餐公会44周年纪念会庆宴会暨会史推介礼,致词时如此表示。

出席的包括马新咖啡茶业联合总会总会长何子孟及登嘉楼咖啡旅餐公会顾问丹斯里王茀明。

刘保章:改变经营模式续生存

另一方面,登嘉楼中华总商会会长刘保章表示,传统咖啡旅餐业近年来面对排山倒海而来的挑战,例如连锁型咖啡馆的抢滩和征收消费税等,因此必须改变营业模式,以在市场上继续生存。

他说,传统咖啡旅餐业可以透过转型及创新,加强宣传及产品特色,增加环境舒适度来吸引消费者。

业者须不断创新

他认为传统咖啡旅餐业者唯有不断充实自己,不断创新,才能永续在竞争激烈的大环境下站稳脚步,避免在时代发展巨轮下被淘汰。

“我们必须有新思维,新的能力来面对新体系和新常态。”

同时,他表示,唐人坡拥有很好的旅游发展潜能,登中总积极参与唐人坡的发展和推广土生华人文化成为本地特有的旅游卖点,希望传统咖啡旅餐业者可以把握机会发掘商机。

“本地咖啡旅餐业者不妨以登州土生华人文化特色做为转型主题,相信可以在市场上突围。”

文章来源:星洲日报

2016年10月5日星期三

Terengganu local food

Terengganu: Nasi Dagang



ASK locals in Kelantan, Terengganu and Pahang what their main local dish is, and don’t be surprised if all say “nasi dagang”!

The reach of nasi dagang covers the entire east coast region and extends further north into southern Thailand – Pattani, Yala and Narathiwat.

It is one of the most popular breakfast meals in the east coast – like nasi lemak is to the west coast. In fact, nasi dagang has been called the "nasi lemak of the East Coast" since both are coconut milk-rich rice dishes, but the label is spurious, many would say.

Nasi dagang also shows up at lunch and dinnertime; it is even significant enough to be served on festive occasions such as Hari Raya.

A dish of rice and curry, it is a meal on its own. The name means “trader’s rice” in Malay and the often-told story is that it is the meal of the traders of old. Not much is known of its origins – only its ubiquity in this part of the world.

That it is an indigenous dish of the region, we can be certain: it makes use of the natural resources abundant in this rice-planting, coastal stretch. The curry is made with ikan tongkol, a tuna species fished off the coast.

In Kelantan, the coconut milk-infused rice is made with beras dagang, a long grain red rice with some of its husk polished off, so the nasi dagang has attractive reddish brown specks.

In Terengganu, nasi dagang is a combination of white fragrant rice and white sticky rice. So now you know the difference: Terengganu nasi dagang is generally white, while Kelantan nasi dagang is speckled.

Trading stories

After some research, we know that red rice was grown in Thailand, where it was called “red cargo rice”, as the rice was exported in bulk by sea where it travelled as cargo in ships. So the word “dagang” was likely coming from the fact that the red rice was a commodity.

Although it is generally regarded as a traditional Malay food, somewhere along its evolution, there was Indian influence as the tuna curry served with the rice has a strong southern Indian curry character.

In coastal India, tuna curry is widespread. Red rice is also popular in Kerala, where it is double cooked – a method of cooking similar to that employed in the cooking of nasi dagang. Thai red rice would have been traded via the Indian Ocean trade routes of old by Indian merchants.

Nasi lemak has been traced to Sri Lanka; nasi dagang could have arrived the same way in the east coast – which actually gives credence to the suggestion that nasi dagang is the nasi lemak of the east coast.

The use of red rice makes sense as its slightly nutty taste and more robust texture can better stand up to the strong taste of a very fishy and earthy tuna curry.

Kelantan shares a border with Thailand and has easy access to red rice for its nasi dagang; Terengganu does not border Thailand and its version of nasi dagang evolved rather differently, substituting beras dagang with glutinous and jasmine rice – which works just as well.

So nasi dagang is a dish with Malay, Thai and Indian influences. This melting pot of flavours is not that surprising as the south of Thailand and north Malaysia were once the same kingdom under the Malay sultanate of Pattani.



Mak Ngah in Kuala Terengganu is famous for nasi dagang.

Nasi dagang

Terengganu nasi dagang is usually made with two parts jasmine rice and one part white sticky rice. It is flavoured with coconut milk, fenugreek, shallots, ginger, pandan leaf (optional) and a bit of sea salt. The rice is combined and soaked for several hours, drained and then steamed to partly cook it. Salted coconut milk is stirred in and it is returned to the steamer to finish the cooking, and the aromatics are added. This way of cooking results in glossy, shiny, individual grains of rice – it is far superior to boiling.

Gulai ikan tongkol

Locals often cook this curry using a premixed spice paste from the market. The spice paste is a combination of dried spices (popular in Indian curries) and a wet spice paste (popular in Malay curries). The dried spices are coriander seeds, fennel seeds, fenugreek, black pepper, and dried chillies. The fresh aromatics are garlic, ginger, galangal and shallots. Some cooks add lemongrass, turmeric and belimbing buluh to the mix as well. It is acidulated with asam gelugor and seasoned with palm sugar and belacan.

Acar timun

A simple pickle of cucumber, carrot and onion (acar timun) is usually served as a side dish, along with hard-boiled egg.



Keropok lekor

This traditional Malay snack is made of fish and sago flour seasoned with salt and sugar. It is enjoyed for its fishy, umami-rich flavour and chewy or crispy texture. There are two main types of lekor: thinly sliced and deep fried until dry and crispy, or sausage-shaped and deep fried or steamed. The thicker, sausage-shaped lekor is chewy and the thin lekor is crispy. Keropok lekor is usually served with a fresh chilli-spiked dipping sauce.



Solok lada

This simple side dish made usually of green chillies stuffed with a filling of pounded fish paste and grated coconut is popular in the areas where fish and coconut are plentiful. The stuffed chilli is simmered in coconut milk until cooked. It is usually served as a condiment with rice.



Sata

Aromatic and tasty in a fishy way, sata is a traditional Terengganu snack made of fish paste flavoured with onion, ginger and red chillies, and seasoned with salt and sugar. It is wrapped into little conical or triangular parcels and threaded through a stick of bamboo before being grilled over a charcoal fire until the wrapping is charred, giving it a nice, smoky flavour.

~News courtesy of The Star~

Resorts, chalets to halt operation following monsoon season

Resorts, chalets in Terengganu halt operation following monsoon season



Resorts and chalets operation at several tourism islands in Terengganu had begun to halt their operation in stages until January next year following the monsoon and northeast monsoon seasons.

State Culture and Tourism Executive Committee deputy chairman Tengku Zaihan Che Ku Abd Rahman said the period would also enable the operators to do upgrading works on their premises.

“The number of tourists arrivals to Perhentian Island has already started to drop although there are still big hotels operating.

“Thus, in view of the situation, the state government would like to urge operators of hotels and resorts to be more concerned of the tourists’ safety by advising them on activities to do,” he told Bernama here Tuesday.

Among the islands that attracted the interest of tourists in Terengganu are Perhentian Island, Redang Island, Kapas Island, Lang Tengah Island and Tenggol Island.

Tengku Zaihan, who is also Kuala Besut State Assemblyman, urged tourism players to further improve the facade of their resorts and chalets as preparation for the Visit Terengganu 2017 next year.

“The state government has carried out a lot of promotion locally and in conjunction with the event next year.

“Our hope is that all existing hotels and resorts operators can provide the best service to all tourists so that they can be our ‘ambassador’ to introduce Terengganu to their friends and families,” he said.

So far, there are 328 hotels and resorts with 12,141 rooms in various tourism destinations in the state.

These included 17 in Redang Island, 28 in Perhentian Kecil Island, 19 in Perhentian Besar Island, nine in Kapas Island and Gemia Island and three each in Tenggol Island and Lang Tengah Island.

~News courtesy of Bernama~