DPM: Vmy2020 to help boost tourism

DPM: Vmy2020 to help boost tourism

Visit Malaysia Year campaign will be held again in 2020, says Deputy Prime Minister Datuk Seri Dr Ahmad Zahid Hamidi.

“The campaign seeks to ensure that Malaysia remains a desirable destination for visitors from all over the world,” he said.

“Visit Malaysia Year 2020 (VMY2020) is a national mission. It will be the catalyst to drive the tourism industry further and achieve the visions outlined in the Malaysian Tourism Transformation Plan.

“I want all ministries and agencies to give their full support towards this programme,” he said after chairing the Cabinet Committee on Tourism meeting yesterday.

~News courtesy of The Star~

Rapid Penang Bus

Website http://www.rapidpg.com.my/

Happy Chinese New Year 新年快乐

Visit Malaysia 2020

Devotees throng temple’s grand arch opening

Devotees throng temple’s grand arch opening



Sacred gateway: Crowds attending the grand opening of the 45ft-high Vasal Gopuram Samprochanam arch at Arulmigu Balathandayuthapani Hilltop Temple in Penang. - CHAN BOON KAI/The Star.

Hundreds of devotees witnessed the unveiling of a grand new arch at the famous Arulmigu Balathandayuthapani Hilltop Temple in Jalan Kebun Bunga.

Standing majestically at 13.71m (45ft), the colourful Vasal Gopuram Samprochanam (temple entrance arch) has a feature of Lord Muruga in his six abodes (Aarupadai Veedu) in Tamil Nadu, India.

In a simple ceremony yesterday, temple chairman Datuk R. Subramaniam together with the chief priest were hoisted by a crane to do some prayers in front of the structure.

Subramaniam said the arch was completed last year, but the painting works could not be done on time.



Devotees seeking blessing during a special prayers for the newly painted entrance arch. Picby:CHAN BOON KAI/The Star/ 28 January 2018. Devotees offering prayers during the ceremony.

“This year, the artisans took about three months to finish it and the arch is set to be another new attraction here,” he said.

He added that the top part of the old arch, which was erected in 1973, was placed at the side of the new entrance.

Also present at the ceremony were Deputy Chief Minister II Dr P. Ramasamy, Penang Hindu Endowment Board executive director M. Ramachandran and Bagan Dalam assemblyman A. Tanasekharan.

~News courtesy of The Star~

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~

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~