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“Script Writing” MCD502 Competition Is Improving the Quality of Dramas
“Script Writing” MCD502 Competition is improving the Quality of Dramas With the onset of the new millennium came a relaxation in the PEMRA laws, as well as a more ‘enlightened’ government. All these new changes resulted in a lot of channels and a variety of Pakistani dramas for the viewers. Over the years, viewers had to ignore many shows because unfortunately a lot of Pakistani directors had taken to producing overly glamorous and unrealistic dramas. Recently however the tables have turned and now most viewers have to choose between two or more most-watch drama serials, which air at the same time on competing channels. Every Saturday for instance, I keep switching between GEO and HUM TV to find out the story of both ‘Meri Zaat Zare Benishan’ and ‘Vasl’. Both dramas have an extremely realistic storyline and a very moving performance by the casts. With such strong competition directors are making a lot of effort to come up with new stories and good casts for a good production. Instead of making glamorous sets and spending a lot of budget on appearances, most directors are producing dramas closer to home and trying to depict details, dialogues and circumstances that the viewers can relate to. Interestingly the two earlier mentioned dramas “Meri Zaat Zara Benishan’ and ‘Vasl’ both show a mix of lifestyles. In ‘Meri Zaat’ the drama shows the mindset of a conservative family, and then shows the resulting poor lifestyle of the heroine Saba. At the same time we observe the hero Arfeens’, who works in France, lifestyle. In Vasl the drama also shifts between New York and Karachi, showing an average middle class families outlook. -
Understanding Intangible Culture Heritage Preservation Via Analyzing Inhabitants' Garments of Early 19Th Century in Weld Quay
sustainability Article Understanding Intangible Culture Heritage Preservation via Analyzing Inhabitants’ Garments of Early 19th Century in Weld Quay, Malaysia Chen Kim Lim 1,*, Minhaz Farid Ahmed 1 , Mazlin Bin Mokhtar 1, Kian Lam Tan 2, Muhammad Zaffwan Idris 3 and Yi Chee Chan 3 1 Institute for Environment & Development (LESTARI), Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; [email protected] (M.F.A.); [email protected] (M.B.M.) 2 School of Digital Technology, Wawasan Open University, 54, Jalan Sultan Ahmad Shah, George Town 10050, Malaysia; [email protected] 3 Faculty of Art, Computing & Creative Industry, Sultan Idris Education University, Tanjong Malim 35900, Malaysia; [email protected] (M.Z.I.); [email protected] (Y.C.C.) * Correspondence: [email protected] Abstract: This qualitative study describes the procedures undertaken to explore the Intangible Culture Heritage (ICH) preservation, especially focusing on the inhabitants’ garments of different ethnic groups in Weld Quay, Penang, which was a multi-cultural trading port during the 19th century in Malaysia. Social life and occupational activities of the different ethnic groups formed the two main spines of how different the inhabitants’ garments would be. This study developed and demonstrated a step-by-step conceptual framework of narrative analysis. Therefore, the procedures used in this study are adequate to serve as a guide for novice researchers who are interested in undertaking Citation: Lim, C.K.; Ahmed, M.F.; a narrative analysis study. Hence, the investigation of the material culture has been exemplified Mokhtar, M.B.; Tan, K.L.; Idris, M.Z.; by proposing a novel conceptual framework of narrative analysis. -
A Semiotic Analysis
Pakistan Journal of Gender Studies 81 Vol. 14, pp. 81-110, ISSN: 2072-0394 Construction Of Female Identity In Pakistani Television Commercials (November, 2015-April, 2016): A Semiotic Analysis Moneeba Iftikhar & Mehwish Islam Department of Mass Communication Lahore College for Women University Abstract This study explores how TV commercials in Pakistan construct female identity in the present era. Advertising becomes an essential part in moulding and shaping our behaviour, attitude, values towards lifestyle and advertisers use visual, semiotic and printed text aims to convey their specific messages. This work attempts to analyze how the belief system of "flawless" and "perfect" society is created and constructed in and through advertisements. This study employed semiotic analysis as a research method to examine Pakistani TVCs. With stratified sampling technique, ten TVCs selected that appeared during intervals breaks of famous TV serials ,obtained from main three private Pakistani channels, on a week after week premise for a time of six months. TVCs were analyzed with reference to the representation of Pakistani women in selected time period. As sign frameworks are included in the construction of meaning and advertising utilizes these signs to transmit its message. The ideologically developed messages, TVCs not only depict the image of women but have additionally made that image into the affirmed part of the female identity in the society. The overall findings reveal that women identity thrive in TV commercials that repeatedly represent women as glamorized sex object, there by not reflecting the different and progressive roles of women. This study is an effort to examine the advertising practice in Pakistan that how it constructs and depicts Pakistani women. -
DARI DAPUR BONDA Menu Ramadan 2018
DARI DAPUR BONDA Menu Ramadan 2018 MENU 1 Pak Ngah - Ulam-Ulaman Pucuk Paku, Ubi, Ulam Raja, Ceylon, Pegaga, Timun, Tomato, Kubis, Terung, Jantung Pisang, Kacang Panjang and Kacang Botol Sambal-Sambal Melayu Sambal Belacan, Tempoyak, Cili Kicap, Budu, Cencaluk, Air Asam, Tomato Sauce, Chili Sauce, Sambal Cili Hijau, Sambal Cili Merah, Sambal Nenas, Sambal Manga Pak Andak – Pembuka Selera Gado-Gado Dengan Kuah Kacang / Rojak Pasembur Kerabu Pucuk Paku, Kerabu Daging Salai Bakar Kerabu Manga Ikan Bilis Acar Buah Telur Masin, Ikan Masin, Tenggiri, Sepat, Gelama Dan Pari Keropok Keropok Ikan, Keropok Udang, Keropok Sotong, Keropok Malinjo, Keropok Sayur & Papadom Pak Cik- Salad Bar Assorted Garden Green Lettuce with Dressing and Condiments German Potato Salad, Coleslaw & Tuna Pasta Assorted Cheese, Crackers, Dried Fruit and Nuts Pak Usu – Segar dari Lautan Prawn, Bamboo Clam, Green Mussel & Oyster Lemon Wedges, Tabasco, Plum Sauce & Goma Sauce Jajahan Dari Timur - Japanese - Action Stall Assorted Sushi, Maki Roll & Sashimi - Maguro, Salmon Trout & Octopus Pickle Ginger, Shoyu, Wasabi Jajahan Dari Timur -Teppanyaki Prawn & Chicken with Vegetables Pak Ateh -Soup Sup Tulang Rusuk Cream of Pumkin Soup Assorted Bread & Butter Ah Seng - Itik & Ayam - Action Stall Ayam Panggang & Itik Panggang Nasi Ayam & Sup Ayam Chili, Kicap, Halia & Timun Mak Usu - Noodles Counter -Action Stall Mee Rebus, Clear Chicken Soup & Nonya Curry Laksa Dim Sum Assorted Dim Sum with Hoisin Sauce, Sweet Chilli & Thai Chilli Pak Uda - Ikan Bakar- Action Stall Ikan Pari, Ikan -
Food KL 1 / 100 Nasi Lemak
Food KL 1 / 100 Nasi Lemak ● Nasi Lemak is the national dish of Malaysia. The name (directly translated to ‘Fatty Rice’) derives from the rich flavours of the rice, which is infused in coconut milk and pandan. ● The rice is served with condiments such as a spicy sambal, deep fried anchovies and peanuts, plus slices of raw cucumbers and boiled eggs. Photo credit: http://seasiaeats.com/ Food KL 2 / 100 Food KL 3 / 100 Roti Canai ● Roti Canai is a local staple in the Mamak (Muslim Indian) cuisine. ● This flat bread is pastry-like and is somehow crispy, fluffy and chewy at the same time. ● It is usually served with dhal and different types of curries. Photo credit: http://kuali.com/ Food KL 4 / 100 Food KL 5 / 100 Teh Tarik ● There is nothing more comforting thnt a hot glass of sweet teh tarik (pulled tea). ● Black tea is mixed with condensed milk and “pulled” multiple times into frothy perfection. ● You can order it plain or ask for teh tarik halia, which has ginger. Photo credit: http://blog4foods.wordpress.com/ Food KL 6 / 100 Food KL 7 / 100 Ikan Bakar ● Directly translated to English, Ikan Bakar means burnt fish. ● Whole fish or sliced fish is slathered with a sambal or tumeric paste and is charcoal-grilled or barbequed (sometimes in a banana leaf wrap). ● It is often served with a soy-based dipping sauce that brings out the flavours even more. Food KL 8 / 100 Food KL 9 / 100 Banana Leaf Rice ● In traditional South Indian Cuisine, a meal is normally served on a banana leaf. -
With Bilal Abbas Khan's Much-Awaited
MANAGING & PUBLISHING DIRECTOR S. Afaq Bukhari [email protected] EXECUTIVE EDITOR Ahmad Nadeem [email protected] CONTRIBUTING EDITOR Mukhtar Ahmad Fashion Coordinator Ahsan Hussain DESIGNER Hasnain Raza JUNIOR GRAPHIC DESIGNER Rafia Nadeem ASST. PHOTO EDITOR Zaffir Hussain Bokhari CONTRIBUTING EDITORS Syed Qamer Bukhari (UK) Syed Zakir Bukhari (USA) ADVERTISING / MARKETING MANAGER MARKETING 0321 4603856, 042 -35914296 [email protected] RAWALPINDI / ISLAMABAD Rauf Jameel 0320 4910669 EDITORIAL & MARKETING Email: [email protected] FIND US ON AHMAD NADEEM : Me & My Wedding Magazine Executive Editor : meandmyweddingmagazine [email protected] : meandmywedding : MeAndMyWedding1 : Me & My Wedding Cover Look Views reflected in the Articles / Features by the contributing writers, do not necessarily shared by the Editor. While every effort has been made to ensure the accuracy of information in this Magazine, no responsibility can be accepted by the www.meandmywedding.org Publication for the material supplied by Advertisers for their Advertisements / Photoshoots Presented in this Magazine. All Rights Reserved Studio Address: 6G1 Block H Mm Alam Extension Road Near Sukhchain Club Gulberg 2 Lahore Pakistan Sadia Jabbar Produc- tions to Make Waves with Dile Berehem DIL-E-BEREHM, ANOTHER SIGNATURE PROJECT BY SA- DIA JABBAR – OWNER OF SADIA JABBAR PRODUCTIONS IS SET TO GO ON AIR FROM 8TH JANUARY ON APLUS ENTERTAINMENT. Helmed by Syed Ali Raza Usama, the director of Bashar Momin and Khuda aur Muhabbat and written by Mansoor Saeed, Dile Berehem is a story of rivalry for love with a twist. It’s a very serious story of a journey from love to revenge that showcas- es how multiple lives can be ruined with one person’s wrongdoings. -
2608 Nicollet Ave. S. Minneapolis, MN 55408
Peninsula, named after the Malay Peninsula, is established by a group of Malaysians with great passion of bringing the most authentic Malaysian and Southeast Asian cuisine to the Twin Cities. We are honored to present you with one of the finest Chefs in Malaysian cuisine in the country to lead Peninsula for your unique dining experience. We sincerely thank you for being our guests. 2608 Nicollet Ave. S. Minneapolis, MN 55408 Tel: 6128718282 Fax: 6128712863 www.PeninsulaMalaysianCuisine.com We open seven days a week. Hours: Sunday – Thursday: 11:00am – 10:00pm Friday & Saturday: 11:00am – 11:00pm Parking: Restaurant Parking in the rear (all day) Across the street at Dai Nam Lot (6pm closed) Valet Parking (Friday & Saturday 6pm – closed) APPETIZERS 开胃小菜 001. ROTI CANAI 印度面包 3.95 All time Malaysian favorite. Crispy Indian style pancake. Served with spicy curry chicken & potato dipping sauce. Pancake only 2.75. 002. ROTI TELUR 面包加蛋 4.95 Crispy Indian style pancake filled with eggs, onions & bell peppers. Served with spicy curry chicken & potato dipping sauce. 003. PASEMBUR 印度罗呀 7.95 Shredded cucumber, jicama, & bean sprout salad topped with shrimp pancakes, sliced eggs, tofu & a sweet & spicy sauce. 004. PENINSULA SATAY CHICKEN 沙爹鸡 6.95 Marinated & perfectly grilled chicken on skewers with homemade spicy peanut dipping sauce. 005. PENINSULA SATAY BEEF 沙爹牛 6.95 Marinated & perfectly grilled beef on skewers with homemade spicy peanut dipping sauce. 006. SATAY TOFU 沙爹豆腐 5.95 Shells of crispy homemade tofu, filled with shredded cucumbers, bean sprouts. Topped with homemade peanut sauce. 007. POPIAH 薄饼 4.95 Malaysian style spring rolls stuffed with jicama, tofu, & bean sprouts in freshly steamed wrappers (2 rolls). -
International Buffet Menu (Set 1)
International Buffet Menu (set 1) Salad Bar Fresh lettuce Tomatoes with fresh basil gelee, shaved carrots with dried sultana Chicken mousse and corn kernel with red capsicum Fresh bean salad, beetroot and sliced cucumber Choice of dressing and classic condiments Cold Selection Malaysian pasembur with potato gravy Chicken pineapple rice salad with curry dressing Italian antipasto vegetable Coleslaw Rojak buah Achar kuning Keropok goreng campuran Soup Mushroom cream and black truffle soup Assorted homemade bread from our bakery Hot Dishes Ayam percik Breaded fish fillet with tomato tartar dip Oven roasted leg of lamb with rosemary mint sauce Sauté garden green vegetable in oyster sauce with garlic flakes Wok-fried Penang-style kway teow Oven-baked chicken lasagna Garlic fried rice with vegetable dice Steamed rice Dessert Counter Assortment of seasonal cut fruits, chocolate fudge cake tutti fruity cake, apple tart tartin, pineapple upside down, Selection of 4 types of French pastries, 4 types of Malay kuih, deep-fried sesame ball, fruit jelly and assorted macaroon Coffee/tea International Buffet Menu (set 2) Cold Selection Prawn cocktail with kaffir lime mayonnaise Lightly seared tuna loin with wasabi dressing Selection of sushi and maki with pickled ginger Green lip mussels with sweet mustard dressing Marinated Spanish mackerel with condiments Homemade seafood terrine with turmeric pickled vegetable Salad Bar Butter lettuce, red oak leaves, lollo rossa, romaine lettuce Italian seafood salad with kalamata olives, Greek salad with baby shrimps -
112277-Mamak-Menu-Proof-05.Pdf
Rice Dishes........................................................................... Malaysian Coconut Kari Malaysia’s most popular dish, your choice of protein, curry cooked with freshly ground spices and chunky potatoes, served Mamak with jasmin rice and sliced cucumber. Ayam (chicken) $7.5 [mah-mahk, maa-maak] Daging (beef) $8 Sayur (tofu & mixed veggies) $7.5 Noun Malaysian Asam Kari $8.5 Your choice of protein, tamarind infused coconut curry cooked with freshly ground spices, tomatoes, bell peppers, carrots,and 1. Mamak, a vendor, commonly serving varieties of rice, noodles, onions, served with jasmin rice and sliced cucumbers. Udang (shrimp) Ikan (fish) Sotong (squid) satay and western dishes. Mamak Nasi Goreng $8 Traditional fried rice with shrimp, chicken, eggs, and onions. 2. Mamak stalls, traditional roadside food stall establishments Nasi Goreng Indonesia $8 throughout Southeast Asia - mostly in Malaysia, Singapore, Spicy sambai fried rice with shrimp, chicken, and onions, topped Thailand, and Indonesia. with a fried egg. Nasi Goreng Kari $7.5 Coconut curry fried rice with shrimp, chicken, eggs, onions, and bean sprouts. Omelett Fried Rice $8 Egg blanket fried rice with shrimp, chicken, and onions, topped with tomato sauce. Yangzhou Fried Rice $7.5 Yangzhou’s most popular fried rice with shrimp, BBQ pork, eggs, onions, and scallion, prepared without soy sauce. ak Thai Basil Fried Rice $6 Thai basil infused fried rice with egg, and onions. Sweets........................................................................ Thai Coconut Sticky Rice $6.5 Thailand’s most popular street dessert, sweet rice drizzled with coconut sauce, topped with fresh mango and toasted sesame seeds. Chocolate Banana Roti $6.5 m Malaysian roti toasted till golden brown, layered with chocolate and fresh banana slices, topped with powdered sugar, served with vanilla ice cream. -
One World Hotel
RAMADHAN ANEKA SELERA MENU 3 DO YOUR OWN TOSS SALAD Rojak Pasembur (Assorted Fritters, Vegetables & Cuttlefish and Served with Peanut Sauce) Caesar Salad with Traditional Condiments ANEKA MALAYSIAN APPETIZERS Kerabu Sotong & Kerisik (Marinated Squid with Desiccated Coconut) Kerabu Ayam Dara & Kacang (Marinated Chicken with Nuts) Kerabu Daging (Marinated Beef with Lemongrass) Jelatah Harian (Cucumber & Pineapple Salad) Acar Buah (Fruit Pickles) ANEKA SAMPINGAN Bergedil Kentang & Udang, Tempeh Goreng Berlada, Sambal Ikan Bilis & Tempe, Hati Ayam Goreng Ikan Masin Sepat, Ikan Masin Gelama, Ikan Masin Talang, Telur Masin ANEKA MALAYSIAN SALADS Ulam Raja, Daun Pegaga, Kacang Botol, Daun Ceylon, Kacang Panjang, TImun Pucuk Labu, Pucuk Gajus, Terung Telunjuk ANEKA SAMBALS Sambal Tempoyak, Budu, Belacan, Cincaluk, Hijau, Chili Manis, Mangga Pedas, Kicap Pedas, Asam Jawa, Thai Chili INTERNATIONAL APPETIZERS Seafood Terrine Platter Roasted Chicken Platter with Caramelized Pineapple Shrimp Salad with Dill & Sun Dried Tomato Bean Salad with Black Olive & Red Onion Mussel Salad with Orange Segment Chinese Style Marinated Octopus & Sesame Seed Jelly Fish with Sweet Sauce SALADS & CONDIMENTS Mesclun Mixed, Iceberg & Romaine Lettuce Tomato, Sweet Corn, Carrot, Cucumber, Onion, Black Olive, Capers, Pickles Onion DRESSINGS Thousand Island, French Dressings, Italian Vinaigrette ANEKA CHIPS AND PICKLES Keropok Ikan, Sayur, Ubi, Malinja, Lekor, Papadom, Tempeyek Kacang, Ikan Bilis Jeruk kedondong, Anggur, Betik, Kelubi, Cermai, Mangga Muda, Pala, Jambu RAMADAN -
The NUSTIAN 2016
The NUSTIAN 2016 Volume: 6 Literary Magazine of National University of Sciences and Technology Patron Lt Gen Naweed Zaman HI (M), (Retd) Rector Advisory Board Engr. Muhammad Shahid Pro-Rector Planning and Resources Dr. Asif Raza Pro-Rector Academics and Research Dr. Safdar Ali Shah Director Publishing & Student Affairs Editor Ehsan Ul Haq Dogar DD Student Affairs Student Editors Maryam Dodhy Ramsha Khurram Composing/Graphics Ahmad Raza Hafiz Tariq Javed Publisher: Publishing & Student Affairs Directorate Printer: NUST Press CONTENTS Reflections Most Blissful Moment at NUST Zoya Siddique 07 Three Hours of Community Service Syed Zulqarnain Mushtaq 08 Lost M. Faizan Iqbal Masood 09 We live in a World of Worlds Raza Sohail 09 A Walk in the Rain Saad Khushnood 11 Children of the Lake Shehroz Ahmed Khan 12 Media - A Friend or Foe Muqeet Tahir Malik 12 Negative Effects of Over Usage of Social Media Hamza Ahmed Sial 18 Ethical Dilemma Mustafa Kamal Pasha 20 Kashmir Usama Saeed 21 All are Equal Mueed Ur Rehman 23 My Hero since Childhood Aslam Bazmi 24 Views and Voices Voyage to the Snow Crown Saad Khushnood 27 The Crime of being Poor Umer Sohail 28 Blue Bayou Usama Saeed 29 Yin Yang’ Mirza Sikandar Baig 31 Water under the Bridge Usama Saeed 31 Hyper loop Umar Mukhtar 33 The Story of a Boy and his Sub-Conscious Mueed Ur Rehman 34 Who Killed Him? Batool Fatima 36 Facts & Fiction Education is the Antidote to Poverty Muhammad Haseeb Hayat 43 Introspection Imad ud Din Zawar 43 Redefining Future: A Pakistani Perspective Syed Mazhar Abbas Naqvi 44 More or Less Dua Anjum 46 Impress Mr. -
Eating Together: Food, Space, and Identity in Malaysia and Singapore, by Jean Duruz and Gaik Cheng Khoo EATING TOGETHER
EATING TOGETHER Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropology, sociology, literature, and the arts focus on food. The mission of Rowman & Littlefield Studies in Food and Gas- tronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general interest series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll New Orleans: A Food Biography, by Elizabeth M. Williams (Big City Food Biographies series) A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Breakfast: A History, by Heather Arndt Anderson (The Meals series) New Paradigms for Treating