Travelling in Malaysia
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Fermented Foods Fermented Foods
FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials. -
Real Estate Highlights Kuala Lumpur - Penang - Johor Bahru • 1St Half 2008
Research Real Estate Highlights Kuala Lumpur - Penang - Johor Bahru • 1st Half 2008 Contents Kuala Lumpur Hotel • Condominium Market 2 • Office Market 5 • Retail Market 8 • Hotel Market 10 Penang Property Market 12 Retail Johor Bahru Property Market 14 Residential Office Executive Summary Kuala Lumpur • The high end condominium market stabilised in the first half of 2008 in terms of take up, capital values and rentals. • Rentals and occupancies of prime offices continued to rise due to the current tight supply of good quality office buildings. • Several retail centres located at fringes of KL City are undergoing refurbishment works to remain competitive. • The performance of the hotel industry had been resilient attributed to high tourist arrivals and receipts, which led to the increase in average room rates and occupancies. Penang • Most of the high end condominium projects which are nearing completion have been sold, with prices being revised upwards. • The retail industry performed well with higher tourist arrivals in Penang. • The asking rentals of newly completed offices with better IT facilities are ranging from RM2.50 to RM3.50 per sq ft per month. Johor • The high end residential market is gaining momentum with the positive development of Iskandar Malaysia. • Prime retail centres continued to enjoy growth in rentals and occupancies. • Office sector remains healthy at an average occupancy of 70%. 2 Real Estate Highlights - Kuala Lumpur | Penang | Johor Bahru • 1st Half 2008 Knight Frank Figure 1 Projection of Cumulative Supply Kuala Lumpur High End Condominium Market for High End Condominium (2008 - 2010) Market Indications 30,000 The high end condominium market generally stabilised during the first six months of the year with one 25,000 notable new project, The Regent Residences (across Twin Towers), recording prices in excess of RM2,500 per sq ft. -
Sabah REDD+ Roadmap Is a Guidance to Press Forward the REDD+ Implementation in the State, in Line with the National Development
Study on Economics of River Basin Management for Sustainable Development on Biodiversity and Ecosystems Conservation in Sabah (SDBEC) Final Report Contents P The roject for Develop for roject Chapter 1 Introduction ............................................................................................................. 1 1.1 Background of the Study .............................................................................................. 1 1.2 Objectives of the Study ................................................................................................ 1 1.3 Detailed Work Plan ...................................................................................................... 1 ing 1.4 Implementation Schedule ............................................................................................. 3 Inclusive 1.5 Expected Outputs ......................................................................................................... 4 Government for for Government Chapter 2 Rural Development and poverty in Sabah ........................................................... 5 2.1 Poverty in Sabah and Malaysia .................................................................................... 5 2.2 Policy and Institution for Rural Development and Poverty Eradication in Sabah ............................................................................................................................ 7 2.3 Issues in the Rural Development and Poverty Alleviation from Perspective of Bangladesh in Corporation City Biodiversity -
COCONUT Post-Harvest Operations
COCONUT Post-harvest Operations - Post-harvest Compendium COCONUT: Post-harvest Operations Organisation: Asian and Pacific Coconut Community (APCC) www.apcc.org.sg Author: P.G.Punchihewa and R.N. Arancon Edited by AGSI/FAO: Danilo Mejia (Technical), Beverly Lewis (Language & Style), Last reviewed: 14/10/1999 Contents 1. Introduction ........................................................................................................................ 2 1.1 Economic and Social Impact of Coconut..................................................................... 2 1.2 World Trade ................................................................................................................. 5 1.3 Primary Products .......................................................................................................... 6 1.4 Secondary and derived product .................................................................................. 12 1.5 Requirements for Export and Quality Assurance ...................................................... 22 2. Post-Production Operations ............................................................................................. 24 2.1 Pre-Harvest Operations .............................................................................................. 24 2.2 Harvesting .................................................................................................................. 24 2.3 Copra Processing ...................................................................................................... -
Food & Entertainment
Food & Entertainment Food Page 35 fe expose Fuego Lights up KL Skyline Level 23A, The Troika is a hotbed of flavours and fun with Troika Fine Dining presenting Cantaloupe, Claret, Strato and now Fuego. Fuego brings scintillating South American flavours to Kuala Lumpur with flamed, grilled and smoked styles dominating a tantalising menu orchestrated by owners Eddie Chew and Christian Bauer. Elevated views of the floodlit Twin Towers provide a spectacular backdrop to this open-fronted outlet. South America is a continent of many national and regional cuisines and Fuego has selected popular styles and dishes from across the land plus some from neighbouring Mexico and Central America. Diners are encouraged to sample various dishes with sharing plates facilitating the process. Ceviche is available in four ways with barramundi, prawn, snapper and salmon prepared in lime. Grilled watermelon with fried halloumi, pickled tomato and raspberry vinegar is one of the more unique entrées. Enjoy desserts such as banana and salted caramel mini magnum ice cream plus a crunchy cookie and banana cream. Wines and spirits such as rums, tequilas and piscos feature on the beverages list. Like all outlets at Troika, bookings are essential with two seatings at 6pm and 8.30pm. www.troikaskydining.com New Japanese Restaurant at Pullman Bangsar Gohan Japanese Restaurant has just opened in a secluded location on the first floor of the Pullman Kuala Lumpur Bangsar to offer what Chef Hoi claims is traditional Japanese cuisine which, according to him, means serving kaiseki (dégustation) or seasonal dishes. The dynamic young chef trained in Singapore under Chef Hirohashi at Kumo Kaiseki Restaurant and then his passion for authentic Japanese food took him to Japan for two years on-the-job training. -
1 P.U.(A) 437/85 FOOD REGULATIONS 1985 Incorporating Latest Amendment
P.U.(A) 437/85 FOOD REGULATIONS 1985 Incorporating latest amendment - P.U. (A) 200/2017 ARRANGEMENT OF REGULATION PART I PRELIMINARY Regulation 1. Citation, commencement and application. Regulation 2. Interpretation. PART II WARRANTY Regulation 3. Food which requires a written warranty from manufacturer, etc. PART IIA APPROVAL FOR SALE OF FOOD OBTAINED THROUGH MODERN BIOTECHNOLOGY Regulation 3A. Approval for sale of food obtained through modern biotechnology. PART III PROCEDURE FOR TAKING SAMPLE Regulation 4. Procedure on taking samples for physical and chemical analysis. Regulation 5. Procedure on taking samples for microbiological analysis. Regulation 6. Label for food sample. Regulation 7. Request for analysis of food sample and certificate of analyst. Regulation 8. Sample of food. PART IV LABELLING Regulation 9. General requirements for labelling of food. Regulation 10. Language to be used. Regulation 11. Particulars in labelling. Regulation 12. Form and manner of labelling. Regulation 13. Size and colour of letters. Regulation 14. Date marking. Regulation 15. Statement of strength of ingredient. Regulation 16. Packing on retail premises. Regulation 17. Exemption from regulations 11, 14, 16 and 18B. Regulation 18. Matter forbidden on any label. Regulation 18A. Claims on the label. Regulation 18B. Nutrition labelling. Regulation 18C. Nutrient content claim. Regulation 18D. Nutrient comparative claims. Regulation 18E. Nutrient function claim. PART V FOOD ADDITIVE AND ADDED NUTRIENT Regulation 19. Food additive. Regulation 20. Preservative. Regulation 20A. Antimicrobial Agent. Regulation 21. Colouring substance. Regulation 22. Flavouring substance. Regulation 23. Flavour enhancer. 1 Regulation 24. Antioxidant. Regulation 25. Food conditioner. Regulation 26. Nutrient supplement. Regulation 26A. Probiotic culture. PART VI PACKAGES FOR FOOD Regulation 27. -
14346 Inai 2020 E.Docx
International Journal of Innovation, Creativity and Change. www.ijicc.net Volume 14, Issue 3, 2020 The Analysis of Food Symbols in the ‘Serarang’ Ritual of the Melanau Likow Community in Dalat, Sarawak Noor Norazila Inaia, Mohamad Maulana Magimanb*, Norhuda Sallehc , d e f Ahmad Nasir Mohd Yusoff & Mangai Tugau , Septian Aji Permana a,e , Ph.D candidate, Department of Social Science, Faculty of Agriculture and Food Science, Universiti Putra Malaysia Bintulu Campus, Sarawak, Malaysia, bSenior Lecturer, Department of Social Science, Faculty of Agriculture and Food Science, Universiti Putra Malaysia Bintulu Campus, Sarawak, Malaysia, cSenior Lecturer, Faculty of Humanities, Arts and Heritage, Universiti Malaysia Sabah, Jalan UMS, 88100 Kota Kinabalu, Sabah, Malaysia, d Senior Lecturer, Department of Government And Civilization Studies, Faculty of Human Ecology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor,Malaysia, Universitas PGRI Yogyakarta, Indonesia, Email: [email protected]. The Serarang ritual is a form of performance performed in the Melanau Likow community to be presented to Ipok. The presentation consists of symbolic elements based on each type of food served. These symbolic elements are involved with the belief and cosmological system that surround the lives of Melanau Likow. The main focus of this research is to analyse the symbol of food in the Serarang ritual from the viewpoint of non-verbal communication. This research used an ethnographic approach and the researchers also participated in the ritual. The data was collected through an in-depth interview with the main informant, Tama Kaul, and with the other ritual practitioners. The research was conducted in Kampung Medong, Dalat Sarawak. The data analysis found that the food that was delivered to Ipok had its own meaning and could be interpreted through shape, colour, and the way it was presented. -
M.V. Solita's Passage Notes
M.V. SOLITA’S PASSAGE NOTES SABAH BORNEO, MALAYSIA Updated August 2014 1 CONTENTS General comments Visas 4 Access to overseas funds 4 Phone and Internet 4 Weather 5 Navigation 5 Geographical Observations 6 Flags 10 Town information Kota Kinabalu 11 Sandakan 22 Tawau 25 Kudat 27 Labuan 31 Sabah Rivers Kinabatangan 34 Klias 37 Tadian 39 Pura Pura 40 Maraup 41 Anchorages 42 2 Sabah is one of the 13 Malaysian states and with Sarawak, lies on the northern side of the island of Borneo, between the Sulu and South China Seas. Sabah and Sarawak cover the northern coast of the island. The lower two‐thirds of Borneo is Kalimantan, which belongs to Indonesia. The area has a fascinating history, and probably because it is on one of the main trade routes through South East Asia, Borneo has had many masters. Sabah and Sarawak were incorporated into the Federation of Malaysia in 1963 and Malaysia is now regarded a safe and orderly Islamic country. Sabah has a diverse ethnic population of just over 3 million people with 32 recognised ethnic groups. The largest of these is the Malays (these include the many different cultural groups that originally existed in their own homeland within Sabah), Chinese and “non‐official immigrants” (mainly Filipino and Indonesian). In recent centuries piracy was common here, but it is now generally considered relatively safe for cruising. However, the nearby islands of Southern Philippines have had some problems with militant fundamentalist Muslim groups – there have been riots and violence on Mindanao and the Tawi Tawi Islands and isolated episodes of kidnapping of people from Sabah in the past 10 years or so. -
Property Market 2013
Property Market 2013 www.wtw.com.my C H Williams Talhar and Wong 30.01, 30th Floor, Menara Multi-Purpose@CapSquare, 8 Jalan Munshi Abdullah, 51000 Kuala Lumpur Tel: 03-2616 8888 Fax: 03-2616 8899 KDN No. PP013/07/2012 (030726) Property Market 2013 www.wtw.com.my C H Williams Talhar and Wong 30.01, 30th Floor, Menara Multi-Purpose@CapSquare, 8 Jalan Munshi Abdullah, 51000 Kuala Lumpur Tel: 03-2616 8888 Fax: 03-2616 8899 KDN No. PP013/07/2012 (030726) CH Williams Talhar & Wong established in 1960, is a leading real estate services company in Malaysia & Brunei (headquartered in Kuala Lumpur) operating with 25 branches and associated offices. HISTORY Colin Harold Williams established C H Williams & Co, Chartered Surveyor, Valuer and Estate Agent in 1960 in Kuala Lumpur. In 1974, the company merged with Talhar & Co, a Johor-base Chartered Surveying and Valuation company under the sole-proprietorship of Mohd Talhar Abdul Rahman. With the inclusion of Wong Choon Kee, in a 3-way equal partnership arrangement, C H Williams Talhar and Wong was founded. PRESENT MANAGEMENT The Group is headed by Chairman, Mohd Talhar Abdul Rahman who guides the group on policy de- velopments and identifies key marketing strategies which have been instrumental in maintaining the strong competitive edge of WTW. The current Managing Directors of the WTW Group operations are: C H Williams Talhar & Wong Sdn Bhd Foo Gee Jen C H Williams Talhar & Wong (Sabah) Sdn Bhd Robin Chung York Bin C H Williams Talhar Wong & Yeo Sdn Bhd (operating in Sarawak) Robert Ting Kang Sung -
Travel Itinerary
Travel Itinerary Page 1 of 5 PROGRAM: 16 DAYS / 13 NIGHTS ROUNDTRIP KUALA LUMPUR - CAMERON HIGHLANDS - MALACCA - JOHOR - SINGAPORE DAY 1 - WEDNESDAY 3 MARCH - DUMFRIES-GLASGOW & GALASHIELS-GLASGOW (1) Coach transfer from Dumfries to Glasgow airport (1) Coach transfer from Galashiels to Glasgow airport TO KUALA LUMPUR (VIA DUBAI) Fly from Glasgow airport Dubai on Emirates Airlines Depart Glasgow Emirates Airlines EK28 13:05 DAY 2 - THURSDAY 4 MARCH - DUBAI Arrive Dubai 00:25 Change your flight to Kuala Lumpur Depart Dubai Emirates Airlines EK346 03:10 Arrive Kuala Lumpur 14:05 Meeting, assistance on arrival and transferred to your hotel. Overnight stay at Shangri-La Kuala Lumpur for 3 nights (5 Star Hotel - Superior Room) DAY 3 - WEDNESDAY 24 FEB - KUALA LUMPUR (B/L) They say the best way to get to know a new city is through a tour. This tour will unveil the beauty and charm of the old and new Kuala Lumpur Known as the ‘Garden City of Lights’. See the contrast of the magnificent skyscrapers against building of colonial days. Places visited: Petronas Twin Towers (Photo stop) King’s Palace (Photo stop) Independent Square National Monument Royal Selangor Pewter After tour return to hotel and free at leisure. In the evening transfer to Seri Melayu Restaurant where you can savor a wide array of local dishes and delights, at the same time be entertained with a cultural show. Overnight stay at Shangri-La Kuala Lumpur. DAY 4 - THURSDAY 25 FEB - KUALA LUMPUR (B) TRAVELSERV Trademark Registered No: 2536073 Address: 38 Bridge Farm Close, Mildenhall, Suffolk. -
Traditional Menu and Special.Pdf
Traditional Menu Starters, Salads & Soups 1 Basket of Prawn Crackers £1.50 With sweet chilli or peanut sauce £2.00 Both sauces £2.50 2 Chicken Satay £4.95 Four skewers of marinated chicken breast with peanut sauce (N) 3 Spring Roll £4.50 Thai style vegetarian spring rolls served with sweet chilli sauce (V) 4 Salt & Pepper Squid £4.95 Tender crispy squid lightly fried and served with sweet chilli sauce 5 Crispy Wonton £4.95 Minced pork wrapped in a crispy wonton crepe with chilli sauce 6 Duck Spring Rolls £4.95 Spring roll with roasted duck served with Hoi Sin sauce 7 Goong Hompa £5.50 Golden fried King Prawn spring roll served with chilli sauce 8 Tod Mun Kaopod £4.50 Sweet corn fritters with fragrant spices served with chilli sauce (V) 9 Tempura Vegetables £4.50 A selection of crispy vegetables in a light batter served with chilli sauce (V) 10 Tempura King Prawn £5.50 Deep fried king prawns in a light batter served with sweet chilli sauce 11 Kanom Pang Na Moo £4.95 Minced pork and prawn on bread, sealed with sesame seeds, deep fried and served with sweet chilli sauce 12 Dim Sum £4.95 Minced prawn and pork dumplings wrapped with wonton skin, steamed and served with sweet soy sauce 13 Tod Mun Pla £4.95 Spicy Thai fishcakes blended with red curry, long bean and kaffir lime leaves. Served with sweet chilli sauce 14 Mixed starter Vegetable spring roll, golden fried king prawn roll, tempura vegetables sweet corn fritters, pork & prawn toast, crispy wonton and Thai spicy fish cakes. -
Conservation Area Management Plan
FMU10: CAMP VER. 2 1. SITE CONSERVATION CONTEXT OF FOREST MANAGEMENT UNIT (FMU 10) 1.1 Objective of the FMU10: CAMP Ver. 2 Under the mid – term review as documented under the Revised Conservation Area Management Plan (CAMP) for FMU 10, which was approved by the Chief Conservator of Forests Sabah (formerly the Director of Forestry) in the year 2013, a new set of CAMP has to be prepared by the Management Planning Core Team (MPCT) including the Resource Persons Group (RPG) for FMU10 towards the end of 2016. This new document, also known as the Second Revised CAMP for FMU10, is referred to as FMU10: CAMP Ver. 2 (FMU10: CAMP Version 2). The rationale and management objectives of FMU10: CAMP Ver. 2 is as follows: 1.1.1 Area, Site’s Name and Location: The whole of the FMU 10 (Tambunan) is located in central Sabah, between longitude E 116o 21’ 13. 8” and E 117o 01’ and latitude N 5o 27’N and 5o 52’N. For management and identification purposes under this FMU10: CAMP Ver. 2, the area and the site’s name is known as the Forest Management Unit Number 10 or FMU10 (Tambunan). As of December 2016, the FMU10 consisted of the Nuluhon Trusmadi Forest Reserve with a total size of 74, 736 hectare (ha) and the Sg. Kiluyu Forest Reserve with a total area of 1, 068 ha. Both are Class 1 (Protection) Forest Reserves, with a total size of 75,804 ha. In late 2016, an area totalling 12,241 ha was excised out from the neighbouring Trusmadi Forest Reserve (FMU 5: Class II Forest Reserve) in Ranau.