New Tourism Minister pledges effective solutions to boost industry
New Tourism, Arts and Culture Minister Datuk Seri Nancy Shukri is committed to coming up with effective solutions and long-term measures for the tourism sector.
The Batang Sadong MP said she was aware that many industry players, including airlines, were facing trying times from Covid-19 and falling oil prices.
"With the apparent impact of Covid-19 on the world economy, businesses and routines are adversely affected. Coupled with the downward trend of crude oil prices, it is clear that we have to work harder to overcome the challenges ahead.
"I believe our economy is resilient enough to face these challenges.
"With this new Cabinet line-up, we shall take advantage of all opportunities available to persevere through this crisis," she said in a statement on Tuesday (March 10).
Nancy thanked Prime Minister Tan Sri Muhyiddin Yassin and Sarawak Chief Minister Datuk Patinggi Abang Johari Tun Openg for their trust in appointing her to the Cabinet.
She pledged to put the needs of the country and people first in her ministerial duties and to uphold the principles of fairness and equity.
"I shall endeavour to continue serving the people of Malaysia regardless of race, religion and political alliances.
"My focus will be on delivery with the notion of accountability to the rakyat," she said.
She also assured Sarawakians that Gabungan Parti Sarawak (GPS) would remain focused on preserving and safeguarding the state's constitutional rights and the Malaysia Agreement 1963.
v "To my constituents in Batang Sadong, I am still the same Nancy Shukri you know and will continue to serve you in my capacity as the Member of Parliament of Batang Sadong," she added.
~The Star~
COVID-19: Malaysia bars entry of cruise vessels
Malaysia will not to permit entry of cruise vessels to its ports with immediate effect due to the COVID-19 outbreak until the overall situation improves and the spread of the virus is contained, said Health Director-General Datuk Dr Noor Hisham Abdullah.
He said in view of the recent resurgence of COVID-19 cases in Malaysia and around the world, various measures were being taken by the Malaysian authorities to contain local transmission and to safeguard public health.
He said entry and transit of cruise vessels, passengers and crew members require considerable medical resources to be made available at ports for screening and treatment purposes.
"During this difficult period, it is important that more medical resources are concentrated at hospitals to attend to medical emergencies and undertake preventive measures.
"As such the Ministry of Health in consultation with other government ministries and agencies has taken the decision not to permit the entry of cruise vessels to Malaysian ports," he said in a Facebook posting today.
Dr Noor Hisham said the Health Ministry aknowledged that the cruise industry is an important component of Malaysia’s tourism sector and has contributed significantly to the Malaysian economy but was hopeful that this is a temporary measure and was confident that the concerted efforts of all parties will assist in resolving the issue at hand soonest possible.
-- BERNAMA
A curry puff (Malay: Karipap, Epok-epok; ) is a snack of Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.
A common snack in Malaysia and Singapore, the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. Other common varieties include eggs, sardines, and onions or sweet fillings such as yam.
Curry puffs are enjoyed throughout Brunei, Malaysia, Indonesia, Singapore, Myanmar and Thailand. It also shares many similarities with the empanada, a popular pastry in Spanish- and Portuguese-speaking countries.
In Malaysia, curry puffs are commonly found sold freshly fried at many Malay, Chinese and Indian food stalls and even at trendy cafes.
Another Malay version of this snack is known as epok-epok and teh-teh which is smaller than the curry puff. The curry puffs from Indian bakeries differ from epok-epok in the use of 'layered' pastry that creates a flaky crust. Other varieties of the epok epok are filled with a half boiled egg instead of chicken. Another alternative is tinned sardines.There are also vegetarian curry puffs that are in fact not spicy and made from shredded radish, tofu, potatoes and grated carrots. They are often eaten with sweet chili sauce. There is also relatively large and nice looking version of curry puff called shell curry puff sold in shopping malls of Isetan and AEON and others in Malaysia.
Manufacturers have developed a version of the curry puff that can be frozen and later reheated by the consumer. These are suitable for the export market and can be produced in volume for shipment to various regions, such as the Middle East, where there is demand. In addition, new fillings have been experimented with, including tuna and black pepper.
In Indian food stalls in Malaysia, it is quite common to find vegetarian curry puffs with potatoes, carrots and onions as fillings.
~Wikipedia~
Sup Kambing or Sop Kambing is a mutton soup from Indonesia, commonly found in Indonesian cuisine and Malaysian cuisine. It is prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colour.
In Malaysia, sup kambing is associated with Muslim Malaysian Indian community and believed to be of Indian origin. In Singapore, the dish is also associated with the Muslim Indian community of the island.
Ingredients
There are many versions of sup kambing recipes, however there are two main groups of sup kambing traditions; the Indonesian version are derived mainly from Arab, and to some extent, Dutch influences, while Malaysian and Singaporean version is often called as sup kambing Mamak which solely derived from Muslim Indian influences. Other main differences are the Malaysian and Singaporean version consists of the chunks of goat meat in yellowish, rather thick and oily broth with rich spices; while in Indonesian version, the goat meat often also includes its bones (ribs or leg bones), has a lighter broth and balanced spices, and it also contains slices of vegetables including tomato, leek, celery, carrot and sometimes potato.
A simple sup kambing recipe uses goat meat, slices of tomato, leek, celery, and ground spices which includes; ginger, pepper, garlic, shallot and salt. However, another elaborate recipes might add more complex spices, which might includes cardamom, cinnamon, candlenut, nutmeg, clove and star anise to add aroma and taste.
~Wikipedia~
Penang to beautify side, back lanes to attract visitors
The Penang Town Hall building in the George Town Unesco World Heritage Site. NSTP/File pic
It is business as usual in Penang in the wake of the political crisis in the country as the state government continues with its development plans for the benefit of the people.
At 8am yesterday, Chief Minister Chow Kon Yeow launched a project to upgrade and beautify side and back lanes for bicycles, as well as pedestrian routes within the George Town Unesco World Heritage Site.
He said back lanes in the city were alternative access routes for members of the public, besides serving as maintenance paths, and they would be enhanced with art, landscaping and street furniture to attract visitors.
“These lanes will be upgraded to provide space for recreation, neighbourhood activities and greenery in the city.
“The facilities can also be used for a variety of activities by the local community.
“This will create a sense of safety, cleanliness and wellbeing so that the lanes can be used at all times,” he said when launching the project stretching from Lebuh Ah Quee to Lorong Pitt here.
He said Penang was the best example of a city that achieved the Sustainable Development Goals, including healthy living and wellbeing of the people, equality, good jobs and strong economic growth, as well as a sustainable city and society.
“Penang is one of the leading cities in the world, but we still give priority to our environment and heritage sites amid rapid growth.
“The facilities, services and infrastructure we offer have turned the heritage site into a destination of choice for the local community and foreigners to visit, relax and live in.” Bernama
Penang Hill funicular train service to shut down for 7 days
The Penang Hill funicular train service will be temporarily shut down for seven days. -NSTP File pic
The Penang Hill funicular train service will be temporarily shut down for seven days from June 18 for the second bi-annual scheduled maintenance works.
According to a statement issued by Penang Hill Corporation (PHC), the train operations will resume on June 25.
"PHC schedules two major scheduled maintenance every year for the funicular system under the supervision of the engineers from the funicular manufacturer (Garaventa AG from Switzerland) to ensure tip-top running condition and meet stringent safety compliance.
"PHC also conducts regular checks and maintenance of its funicular system on daily, weekly and monthly basis, plus routine inspections that are carried out after operation hours," the statement said.
According to the statement, during the shutdown period, visitors may opt for the privately-operated jeep service from Botanical Gardens, or take the existing hiking routes to reach the summit area of Penang Hill.
"PHC would like to thank all visitors for their patience and continuous support to Penang Hill. Any inconvenience caused is very much regretted," the statement added.
Members of the public can contact PHC at 04-8288880 or send an email to inquiries@penanghill.gov.my for any clarification. -- Bernama
Pisang goreng (fried banana in Indonesian/Malay) is a snack made of banana or plantain, covered in batter or not, being deep fried in hot cooking oil, and is popular in Indonesia, Malaysia, Singapore, and Brunei.
Pisang goreng is most often associated with Indonesia, and indeed the country has the largest variety of pisang goreng recipes. However, this fried banana snack is also considered native to neighbouring countries; particularly Malaysia, Brunei and Singapore.
It is consumed as a snack in the morning and afternoon. In Indonesia and Malaysia, pisang goreng is often sold by street vendors, although some sellers have a storefront from which to sell their wares.
~Wikiepdia~
