[News] Chinese chef cooking up HALAL storm with authentic Chinese street food in Bangi!

The affable 53-year-old, who converted to Islam in 2013, recently opened his restaurant, C.A.T Wok (C.A.T stands for Chef Amann Teoh) in Bangi, Selangor, which offers authentic halal Chinese street food.

Akin to a dam that’s been dying to burst, his cheery waalaikumussalam in answer to my greeting at the entrance is immediately followed by an enthusiastic “tell-all” the moment we make ourselves comfortable around a table located at the back of the restaurant overlooking his open kitchen.

“Chef, let’s do this in order, ya?” I jest in my attempts to rein him in.

But I couldn’t help smiling at his openness. So used to meeting more reticent chefs during the course of my work, Chef Amann’s uninhibitedness is refreshing.

“Sorry, so many stories to tell! Where shall we start?” he asks, whilst gingerly taking off the black bandana-like headband from his head and folding it into a small triangle on the table.

“The restaurant, chef,” I mouth to him, ignoring the sudden growling emanating from my stomach.

He beams, bobbing his head in response. “Ah yes. We launched in early January this year and two days later, the MCO was announced. And since then, it’s been a case of starts and stops. Hopefully, we can have a good run from now on.”

Business, if pictures from his social media are anything to go by, appears to be brisk. The Bangi community seems to have embraced this new player in their landscape, enjoying its delectable offerings which range from the aforementioned Penang Char Kway Teow, Ginger Beef Kway Teow, Cantonese Yee Mee, Cantonese Yin Yong, Salted Fish Fried Rice and other delicious street favourites.

“Funny time to open though, chef,” I prod again. And again that knowing smile crosses his face.

Shrugging his shoulders, Chef Amann replies: “Well, we couldn’t have foreseen the turn of events. It’s unfortunate but the ‘show’ has to go on.”

REALISING A MISSION

He’d always wanted to do this, he confides, expression earnest.

“This” being to open a halal Chinese street food restaurant so that Muslims (as well as non-Muslims) could discover the delights of Chinese hawker fare.

“In addition, I wanted to show that it’s possible to get as close and as authentic to the real thing and stay halal at the same time,” adds Chef Amann, who was born into a Buddhist family before converting to Christianity in his late 20s.

He’d toyed with the idea of opening a restaurant of this nature for more than three years, admits the self-confessed perfectionist.

He shares that when he eventually converted to Islam more than seven years ago, it dawned on him that there were many (Chinese) converts like him who yearned to have the food of their culture but weren’t able to find the authentic, halal version.

As fate would have it, about three and a half years ago, the chef crossed paths with a couple of people who were enthusiastic about his mission.

“They came to my house, I cooked and we got to chatting. I discovered that these guys — now my partners — were looking to get into the F&B business,” adds the chef who currently resides in Bangi with his new Muslim family.

Looking thoughtful, Chef Amann confides that his vision for his business isn’t simply just to sell food.

“I don’t want for my restaurant to be labelled as yet another Chinese Muslim restaurant to open and then just end up closing once I’ve made my money,” he states vehemently.

Top of his agenda is to do charity and community service — in tandem with “selling food”.

Brows furrowing, he points out: “I hear a lot of people say that only once they’ve started making money in the business, then they’ll look into the charity side. I personally believe that as we do our business, we should also be doing charity. And that’s essentially the rationale driving my ‘dakwah through food’ campaign.”

The chef was able to kick-start this campaign when he was invited by the chairman of Surau Perdana in Selangor to share the story of his journey into Islam, along with other fellow converts, for an event held there.

“I asked the chairman to allow me to showcase my Char Kway Teow too,” he recalls, before adding: “Those who came got the chance to sample the food and get better acquainted with Chinese street food — the halal version, of course.”

C.A.T Wok, elaborates Chef Amann, who initially started with banquet dining, constitutes the second stage in their overall master plan.

The first was building a foundation — all the way in Seremban.

“It’s a production kitchen which I’d got built years ago,” shares the chef, adding that there’s also a see-through kitchen there as well as an air-conditioned section for special banquet dining.

In addition, he’d also been running a catering service on the side.

“That’s how we’ve been able to sustain for the last three years,” he confides, adding: “During the initial discussions with my partners, I told them not to expect income the moment we open this restaurant. They were okay with that and here we are!”

FROM BANQUET TO STREET FOOD

Asked to describe authentic Chinese food, Chef Amann, who cites his mother’s Mee Kicap as his favourite dish, is quick to reply that it’s essentially healthy food. Nothing is instant.

Chinese cooking, he adds, requires time and skills to control the heat in order to attract the wok hei (literally wok energy or breath of the wok), the elusive smoky flavour and aroma needed to enhance the flavour.

“People get excited when they see the flames soaring up. I say that’s black magic!” remarks the chef, wryly before adding: “Seriously, you need the heat to fry the meat until it’s tender and for the smell of the wok to be there. It mustn’t be hangus (burnt). Once you get the nice smell then only you mix the gravy.”

He’s determined to demonstrate the correct way of cooking Chinese street food.

Shares Chef Amann: “All my dishes are cooked in a wok. Since I opened, the most popular items have been my Penang Char Kway Teow and the Cantonese Kway Teow or Wat Tan Hor. With the latter, it’s all about how you fry the kway teow because of the presence of gravy in this dish.”

His Salted Fish Fried Rice, one of two fried rice dishes on the menu, has also been garnering good reviews.

“Do you know I prepare this dish the traditional way?” he asks, before elaborating that he uses ikan tenggiri (Spanish mackerel fish) to fry with his condiments as the base for his fried rice before adding finely sliced pieces of kurau (threadfin) meat. “So when you eat, you really get the taste of ikan masin.”

His gaze travels towards his open kitchen and I can see his eyes turning thoughtful as they rest on his skeletal crew busy prepping for the evening’s business.

Turning to me, Chef Amann says: “All this takes a lot of effort and time. And it’s not profitable for us. But we’re determined to keep the original taste.”

COLOURFUL EARLY YEARS

Sipping on C.A.T’s delicious iced coffee, I listen entranced as Chef Amann, who has a brother and two stepsisters, takes me back in time to his early years.

Unabashedly, he confides that he never even completed his Form 3 education. Born in Pulau Tikus, Penang, his parents divorced when he was only three.

“Home wasn’t a happy place when I was growing up,” says the chef softly, adding that he used to see his father hit his mum.

“One day, my aunt flew to Penang and came to our house for a day trip. I still remember that she wore a mini skirt and I was holding onto her skirt, begging to follow her back,” recalls Chef Amann.

Adding, he shares that on that day, coincidentally, there was one seat left on the flight.

“I was determined to follow my aunt back to Taman Sea, PJ. And I did, clad only in a small singlet and a pair of slippers.”

His parents’ divorce took some time to complete so when he turned five, Chef Amann was sent to stay with his grandparents in Seremban where he received his primary education. His aunt’s tailoring business had picked up and she wasn’t able to take care of the little boy.

By the time he reached Form 3 in Sekolah Menengah Kebangsaan Taman Sea, he was no longer interested in studying.

“I just couldn’t focus anymore,” he declares matter-of-factly, adding by that time, the family had moved from Seremban to Petaling Jaya.

“I always played truant from school,” confides Chef Amann, adding that back then, all he wanted to do was work.

“I’d help my aunt in her tailoring shop picking buttons, sewing hems etc. I also remember helping out at the sundry shop after school when I was younger. And whenever they needed help at the family’s restaurant, I’d be there.”

At 17, he enrolled in a fashion design school to pursue a course in fashion designing. He was one of the youngest students. He graduated at 19 and became a qualified fashion designer and tailor, eventually landing a job in the fashion industry in Kuala Lumpur not long after.

His stint at his fashion designing job did not last long and the young Amann went on to work as a bartender and part-time musician.

He formed a band with his old friends and was signed to perform in some night clubs and discos.

Chuckling, the chef recalls: “My grandfather was against it. I remember he chased me out from the house when he found out. First thing he said was I’d become a drug addict! But I continued on for three to four years. I didn’t play any instruments but I could imitate voices — but not necessarily sing very well!”

A few years later, he was called to return to help out at his grandfather’s restaurant in Subang Jaya.

Recalls Chef Amann: “I helped in the kitchen and learnt the basics of restaurant operations — from cleaning the kitchen to food preparation. My interest in cooking grew from here. I then decided to quit my part-time job to become a full-time kitchen employee.”

WANDERLUST

After a few years of working in his grandfather’s restaurant, he grew restless.

Remembers Chef Amann: “I wanted to travel and I also didn’t want to just be a cook; I wanted to be a chef.”

So he packed his bags and thus began his journey around the world as he sought to follow his passion and hone his skills.

“I joined some cooks who were travelling overseas,” shares Chef Amann.

Their first stop was in a Hong Kong restaurant in London. “I was working as a dishwasher but one day, the cook fell sick and I had to replace him. From then on, I was promoted to become the restaurant’s third cook.”

He was working in London until the day he met a Scotsman and his Shanghainese wife. They took an instant liking to the young chef and offered him a job in Scotland.

“I stayed there for three years,” says Chef Amann, adding that it was one of the most memorable times in his life.

“They treated me really well and even linked me up with other Hong Kong restaurants in the UK and parts of Europe,” he shares, continuing: “I was able to gain greater knowledge as I got to meet some really good sifus (teachers).”

After a few years of working abroad, Chef Amann decided to return to Malaysia to help with his grandfather’s restaurant and those run by his friends.

“This was when I met my first food and beverage (F&B) management sifu, an Englishman,” he recalls.

His sifu taught him how to manage and set up restaurants, and even recruited him into his Singapore-based company. From then on, his journey as a chef began.

He started out as a “backdoor chef”, essentially a contract chef who walks in from the back door of a client’s restaurant to conduct a makeover of the restaurant — from restructuring, training and menu to revamping the restaurant.

This job took him to even more countries, including Shanghai, Hong Kong, London, Australia, Amsterdam (and some parts of Europe), Thailand, Indonesia, Singapore, Papua New Guinea. His last stop before returning home was Macau.

Voice low, Chef Amann says: “With these accumulated experiences in my journey as a chef, I’m grateful that I now possess the skill in the halalan toyyiban method of preparation — essentially a more holistic approach — which I can apply in my Chinese cooking while ensuring that at least 80 per cent of the original taste is maintained.”

FINDING THE LIGHT

As the minutes tick, I realise that it won’t be long before the good chef will have to return to the folds of his kitchen to start cooking for the evening crowd. I quickly steer our chat to the subject of his conversion.

His eyes light up when he shares his story.

“I first got to know about Islam when I was working in Australia. My neighbours were Lebanese Muslims. Although I’d had Muslim friends in Malaysia before, it was this Lebanese family who showed me the beauty of Islam.”

Enthusiastically, the father of two recalls: “I became good friends with the neighbour’s son, Khalid. I remember I was working at a nearby Chinese restaurant and used to have my work breaks around 2.30pm. Meanwhile, Khalid also had to take care of the shop he was working at between 3pm and 5pm.”

Khalid would be on standby and the young Amann would often use their couch to take his naps in between breaks.

“I’d sleep for two or three hours and I remember there’d be times during that spell when Khalid and his father would be doing their prayers. But they never disturbed me.

“Another thing I noticed about them was that they didn’t simply spend money. They were thrifty but every Friday they’d cook for people to eat. I was shocked because they were offering food to strangers.”

They always told him not to worry about anything, recalls Chef Amann. “Don’t worry, brother. Everything has been taken care of,” they’d say.

“I remember this sentence being uttered again when I enrolled myself in convert classes held at Al-Khaadem (an international Islamic NGO that works to disseminate Islam and champion the disadvantaged). The actual sentence is, ‘Don’t worry brother. Everything’s been taken care of by Allah SWT.’ But they never mentioned anything about Allah (SWT).”

By then, tough times had descended, casting a pall of gloom on his hitherto carefree existence. The money he’d worked so hard for and accumulated from his work was fast disappearing due to demands from family members.

Meanwhile, those whom he’d regarded as friends had started to abandon him.

Recalls the Penang-ite: “One day, I was reaching for the skies. And then? I lost everything. I had friends when I had money but when I was down? Not only did they look down on me, some even disappeared. But these are great lessons.”

The turning point came during a visit from Khalid and his family to Malaysia.

“I remember sending them to the airport and Khalid and his father said to me, ‘Brother, we’ll pray for you. Look into Islam and you’ll find a way.’ That was when I contemplated what they said and not long after decided to do some soul-searching.”

It was around this time too that he enrolled in convert classes and his understanding of the religion grew.

“I attended classes with new converts and started looking for Chinese Muslim restaurants to work in. After more than two months of classes, I was ready to convert.” He was 40-something.

His mother, says Chef Amann, remains deeply upset with his decision to this day.

“She accused me of betraying her,” he confides, before sharing that fortunately, his daughters from his first marriage, who are Christians, have today come around to their father’s decision and are happy to see the changes in him.

“I used to be a very rude and disrespectful person,” he admits, chuckling ruefully. “My daughters never used to feel comfortable whenever friends came over to the house and I was around. Even in the restaurant, if you were to walk in front, you’d hear me screaming at my crew!”

A subtle tap on his shoulder by a kitchen help reminds us both that the restaurant will soon see a bustle of customers coming through its doors.

“Any last words, chef?” I prompt, slowly clearing my things from the table.

A pause and Chef Amann, whose ultimate dream is to see a C.A.T Wok restaurant in every state in the country, replies: “For me, it’s not about how much you can get. It’s about how much you can share. The first half of my life has been pretty colourful. Did everything. Seen everything. I took a lot of things for granted.”

Concluding, he says: “The only thing left to do is to do good. The biggest miracle has been Islam coming into my life. The only thing I can do now is to raise the beauty of Islam through good akhlaq (practice of virtue, morality and manners) and to be a good ambassador for the religion — in whatever I do from now.”

intanm@nst.com.my

C.A.T Wok Street Food

Where: D-7-G, Bangi Gateway, Seksyen 15, Bandar Baru Bangi, Selangor.

Call: 013 496 8869 for enquiries or go to FB: WokStreetFood9 or IG: wok.streetfood.

Shared from NST – Chinese chef cooking up HALAL storm with authentic Chinese street food in Bangi!

[News] Panggilan video ketika makan besar ubati rindu antara tujuh beradik

Panggilan video ketika makan besar ubati rindu antara tujuh beradik

KUALA NERUS: Perbezaan agama dan jarak yang memisahkan ahli keluarga susulan pelaksanaan Perintah Kawalan Pergerakan (PKP) bukanlah penghalang untuk meneruskan tradisi makan besar sempena sambutan Tahun Baharu Cina esok.

Pengerusi Persatuan Cina Muslim Malaysia (MACMA) Terengganu Datin Norhana Ng Abdullah, 63, berkata acara itu sudah sebati dalam diri beliau dan tidak akan lupakan begitu sahaja namun kali ini, ia terpaksa disambut dengan cara yang berbeza bersama dengan enam adik-beradiknya.

ahun ini, kita hanya bersua muka dan bermesra melalui panggilan video sahaja. Walaupun tidak boleh berjumpa, sekurang-kurangnya dapat melepaskan rindu apabila melihat wajah mereka yang semuanya ceria bersama keluarga.”Paling penting bagi saya adalah hubungan persaudaraan itu tidak terputus walau apa jua dugaan yang datang termasuk PKP yang memisahkan secara fizikal namun tidak menjejaskan kemesraan dan ingatan antara kami semua,” kata beliau ketika ditemui pemberita di kediamannya di Kampung Pengkalan Maras hari ini.

Norhana, yang sudah 37 tahun memeluk agama Islam, kelihatan begitu gembira berbual melalui panggilan video dengan adik-adiknya termasuk tiga yang berada di London, United Kingdom, seorang di Filipina dan dua lagi di Kajang, Selangor.

Beliau berkata majlis makan besar di kediamannya hari ini juga sangat istimewa kerana dapat berkumpul bersama dengan tiga anaknya iaitu Nur Dini Mohamed Anuar, 25, Muhamad Faiz, 23, dan Noraishah Mohamed Anuar, 27, selain menantu, Muhamad Faris Hadi Zulkiflee, 27, dan cucu yang baru berusia tiga hari, Amelia Arissa Liyanne.

Norhana dan anak-anak perempuannya tampil cantik berpakaian sedondon baju kurung berwarna merah manakala yang lelaki memakai baju T rona sama untuk menceriakan majlis itu.

“Kebiasaannya, kami sekeluarga akan ke rumah dua adik di Kajang untuk sambutan Tahun Baharu Cina dan melakukan pelbagai aktiviti seperti memasak makanan tradisional kegemaran keluarga secara bergotong-royong.

“Mereka sudah tahu apa larangan Islam yang perlu kami elak untuk makan dan itu bukan masalah besar kerana kami saling memahami dan menghormati antara satu sama lain,” katanya yang sangat aktif dalam kerja-kerja dakwah di Terengganu.

Meskipun sukar untuk berkumpul bersama dengan ketujuh-tujuh beradik secara serentak kerana faktor lokasi, Norhana berkata beliau tetap gembira kerana dapat bersama dengan dua adiknya di Kajang pada tahun-tahun sebelum ini.

“Paling seronok apabila kami di Kajang berkumpul beramai-ramai untuk buat panggilan video bersama tiga adik yang turut berkumpul di London dan seorang lagi di Filipina.

“Namun siapa sangka tahun ini kami semua terpaksa berhubung melalui kaedah itu. Semua kena duduk bersama keluarga kecil masing-masing sahaja malah tiga beradik yang berada di London juga tidak dapat berkumpul bersama hari ini kerana di sana juga ada perintah sekatan pergerakan,” katanya.

Beliau berkata meskipun sedih, mereka akur serta berharap kekangan untuk berjumpa secara fizikal akan segera tamat dan dapat bertemu semua insan tersayang seperti biasa secepat mungkin.

-Bernama

Shared from Astro Awani – Panggilan video ketika makan besar ubati rindu antara tujuh beradik

[News] Kuih bakul halal hasil tangan mualaf

Sallizawaty (tengah) dibantu dua anaknya, Siti Sabella (kanan) dan Siti Rinawaty ketika menyiapkan tempahan kuih bakul di kediaman mereka. - Foto NSTP/Yun Mikail

KOTA KINABALU: Setiap kali musim perayaan Tahun Baharu Cina, sudah pasti kuih bakul atau ‘Nian Gao’ akan menjadi makanan wajib bagi kaum Cina.

Namun, bagi mereka beragama Islam yang menggemari makanan itu sukar mendapatkan kuil bakul halal di pasaran.

Justeru, seorang wanita Cina Muslim di sini, mengambil pendekatan menjual makanan tradisi itu sempena sambutan Tahun Baharu Cina.

Sallizawaty Abdullah, 59, berkata dia baru saja memulakan perniagaan kuih bakul berkenaan bulan lalu selepas kerajaan menguatkuasakan pelaksanaan Perintah Kawalan Pergerakan (PKP) pada 13 Januari lalu.

Katanya, kebiasaan juadah itu hanya untuk disajikan kepada keluarga ketika tiba musim perayaan.

“Idea memasarkan juadah istimewa ini timbul selepas dicadangkan anak bongsu yang ketika ini turut berniaga kek dan pelbagai jenis biskut selepas kehilangan pekerjaan kerana penularan COVID-19.

“Memang sukar untuk mendapatkan kuih bakul halal di pasaran kerana makanan ini kebanyakannya dihasilkan oleh masyarakat Cina, selain hanya boleh ditemui pada hari perayaan.

“Jadi, ini satu kelebihan buat saya kerana sebagai seorang mualaf dan tahu membuat kuih bakul,” katanya pelanggan boleh membeli Nian Gao yang dijamin halal dan bersih.

Ibu kepada tiga anak perempuan serta lima cucu lelaki itu berkata, pada awalnya dia beranggapan mungkin kuih bakul air tangannya tidak mendapat sambutan, namun sangkaan itu meleset.

“Ini kerana, saya menerima tempahan daripada pelanggan yang mahu merasai sendiri keenakan manisan ini,” katanya ketika ditemui di rumahnya.

Bagaimanapun, Sallizawaty yang juga seorang pesara kerajaan memaklumkan dia belum mampu menghasilkan kuih bakul dalam kuantiti yang banyak kerana proses mengukus mengambil tempoh hingga tujuh ke lapan jam.

“Saya lebih suka mengukus adunan kuih bakul menggunakan periuk ‘slow cooker’, berbanding pengukus manual atau elektrik kerana ia lebih memudahkan proses, selain tekstur kuih itu sendiri menjadi enak.

“Setakat ini, saya cuma memiliki satu saja periuk dan boleh menghasilkan antara empat hingga enam biji kuih bakul setiap hari bergantung kepada masa,” katanya yang sudah menerima tempahan hampir 40 kuih bakul.

Melihat sambutan menggalakkan daripada pelanggan, khususnya masyarakat Islam, Sallizawaty merancang memperkenalkan lebih banyak makanan tradisi Cina supaya ia boleh dinikmati seluruh lapisan masyarakat tanpa mengira bangsa dan agama.

“Usaha ini bukan saja boleh dijadikan sumber ekonomi keluarga, tetapi secara tidak langsung mampu memperkenalkan adat, budaya serta makanan tradisi Cina kepada masyarakat setempat mahupun luar negara terutama generasi baharu.

Shared from Berita Harian – Kuih bakul halal hasil tangan mualaf.

[NEWS] Ikatan kekeluargaan tetap harmoni

PETALING JAYA: Tradisi makan besar pada malam perayaan Tahun Baharu Cina masih diteruskan dengan penuh kesederhanaan bersama ahli keluarga terdekat bagi mematuhi prosedur operasi standard (SOP) untuk mengekang penularan wabak Covid-19.

Seorang mualaf, Muhammad Amann Teoh Man Chun, 53, berkata, dia sangat bersyukur masih diberi peluang bersama dengan ahli keluarganya untuk menyambut perayaan yang penuh bermakna itu.

Walaupun Muhammad Amann memeluk Islam sejak 2013, ia tidak pernah menghalangnya untuk bersamasama meraikan sambutan Tahun Baharu Cina dengan ahli keluarganya.

Katanya, selain isteri, majlis makan besar kali ini disertai dua anak perempuannya menerusi perkahwinan pertama yang diadakan di restorannya di Bangi, Selangor dekat sini.

“Saya masih berpeluang bersama dua anak perempuan saya yang masing-masing sudah dewasa dan menganut agama lain serta isteri saya yang beragama Islam untuk majlis makan besar ini.

“Tahun-tahun terdahulu, saya sering menjemput kawankawan Cina Muslim saya untuk bersama-sama pada malam acara makan besar. Tetapi bagi mematuhi SOP yang ditetapkan kerajaan, saya tidak menjemput sesiapa kecuali ahli keluarga,” katanya kepada Utusan Malaysia di sini.

Muhammad Amann memberitahu, dia sering menjemput rakan mualafnya kerana mereka turut melalui pengalaman sama iaitu penghijrahan menjadi penganut agama Islam menerima tentangan keluarga yang kurang senang dengan perubahan tersebut.

Selepas lebih tujuh tahun memeluk Islam, ibu kepada Muhammad Amann masih sukar menerima penghijrahan dirinya namun perkara tersebut membuatkannya sering bersyukur dengan setiap masa yang dapat
diluangkan dengan ahli keluarga terutama dua anak perempuannya.

Kedua-dua anak perempuan serta beberapa orang sepupu Muhammad Amann tidak mengasingkan dirinya walaupun mereka menganut agama yang berlainan malah menghormati keputusan yang diambil olehnya untuk menjadi seorang Muslim.

Jelasnya, tradisi makan besar bukanlah suatu perkara yang bertentangan dengan ajaran Islam kerana ia adalah satu malam yang mengumpulkan semua ahli keluarga.

“Walaupun sudah berhijrah tetapi itu tidak menghalang saya untuk terus menyambut Tahun Baharu Cina.

“Tradisi makan besar adalah satu budaya yang diamalkan oleh kaum Cina untuk mengumpulkan ahli keluarga supaya dapat makan bersama,” katanya.

Shared from Utusan Malaysia – Ikatan kekeluargaan tetap harmoni

[News] Muslim convert makes halal prosperity Nian Gao

KOTA KINABALU: Sallizawaty Abdullah, 59, found a way to make extra income during the movement control order (MCO 2.0) by making and selling halal Nian Gao.

Sallizawaty, a Muslim convert, said the idea to market the sticky rice cake also known as Chinese New Year’s cake came from her youngest daughter.

“Nian Gao is a traditional cake, which I often serve my family during Chinese New Year.

“Since it is hard to find halal ones in the market, my family encouraged me to bake and sell them this festive season,” she said.

Being a Chinese Muslim, Sallizawaty said she already knew how to make Nian Gao, which symbolises prosperity, and assured hers is halal as well as clean.

When she first started business last month, she did not expect to receive a positive response.

She said many customers placed orders to have a taste of her sweet Nian Gao, which is prepared from glutinous rice flour.

Sallizawaty said she uses slow cookers to make Nian Gao and produces four or six cakes a day, adding she has received 40 orders of Nian Gao.

The former civil servant, who has three children and five grandchildren, said she would take things slow and focus on producing small quantities of Nian Gao first.

With such positive feedback, Sallizawaty also planned to introduce more halal Chinese dishes that can be enjoyed by everyone.

Shared from New Straits Times – Muslim convert makes halal prosperity Nian Gao

[News] Michael Ang kembali ke dapur dengan ‘Michael Ang’s Halal Kitchen’ musim kedua

PENGARAH drama terkenal, Michael Ang ‘kembali ke dapur’ untuk program masakan Michael Ang’s Halal Kitchen buat musim kedua.

Pada musim pertama, Michael menunjukkan mengubah cara masakan makanan kegemaran warga Cina tempatan dengan menggunakan bahan masakan yang halal dan sesuai untuk masyarakat beragama Islam.

Musim kali ini akan menyaksikan sutradara terkenal itu memfokuskan kepada hidangan dan sajian antarabangsa dari negara Filipina, Scotland, England, Thailand, dan banyak lagi, menggunakan bahan-bahan masakan yang halal.

Selain memasak, melalui program tersebut juga Michael akan berborak santai bersama dengan artis jemputan mengenai selok-belok kehidupan peribadi serta perkembangan terbaharu mereka dalam kerjaya.

Antara barisan selebriti yang akan bersama dengan pengarah drama Sweet Dreams itu ialah Mark Adam, Amelia Henderson, Diana Danielle, Mawar Rashid, Mona Allen, Jonathan Putra, Ramona Zam Zam dan ramai lagi.

Anda boleh menyaksikan Michael Ang’s Halal Kitchen pada setiap Rabu, jam 9 malam di saluran NAURA (CH109).

Untuk pilihan yang lebih fleksibel, program ini juga boleh distrim secara percuma melalui aplikasi Astro GO, dan secara on demand.

Shared from Astro Awani – Michael Ang kembali ke dapur dengan ‘Michael Ang’s Halal Kitchen’ musim kedua

[News] Wok king, Chef Amann Teoh is cooking up a HALAL storm with his new Chinese street food restaurant!

 Signature favourite, the char kway teow.

An exciting new restaurant serving authentic HALAL Chinese street food will be hitting Bangi’s culinary-scape, helmed by Muslim convert, Chef Amann Teoh.

The affable 52-year-old aspires to bring the delectable roadside tastes of favourites such as Penang Char Kway Teow, Hong Kong’s Char Beef Ginger Kway Teow, Ginger Beef Yee Mee, and Wan Tan Hor (Cantonese fried noodles in egg gravy) among others, onto the plates of not only his non-Muslim customers, but also Muslims who want to savour what the fuss is all about.

The word char simply means “stir-fry” in Mandarin and for Chef Amann, the secret to a perfect wok-fried Char Kway Teow lies in what’s known as wok hei, which, metaphorically-translated means the breath of the wok. While extremely high heat is necessary, creating wok hei isn’t just a matter of raising the flame temperature underneath the wok to extraordinarily high levels.

“That subtle smoky flavour you get from a good plate of Char Kway Teow would have enough wok hei. Only an experienced chef/sifu would know how to attract the heat from the wok to enhance the flavours in the dish,” elaborates Chef Amann, formerly known as Teoh Man Chun before his conversion to Islam.

The chef, who currently resides in Bangi, is proud to share that he’s able to deliver the original taste of these Malaysian street favourites despite applying the halalan toyyiban method of preparation, which covers a more holistic approach.

The chef, who currently resides in Bangi, is proud to share that he’s able to deliver the original taste of these Malaysian street favourites despite applying the halalan toyyiban method of preparation, which covers a more holistic approach.

Chef Amann, who started his culinary career at his grandfather’s restaurant at the age of 20, has travelled and worked in many countries prior to settling down in Malaysia. “This job has brought me to Shanghai, Hong Kong, London, Australia, Amsterdam (and some parts of Europe), Thailand, Indonesia, Singapore, Papua New Guinea and Macau,” shares the culinary veteran.

Adding, he says: “My journey as a chef has taught me much. I’m grateful that now I have a greater knowledge and know-how of halalan toyyiban Chinese cooking, and I can whip up anything from street food to banquet dining, all the while maintaining the original taste.”

Shared from New Straits Times – Wok king, Chef Amann Teoh is cooking up a HALAL storm with his new Chinese street food restaurant!

[News] Keenakan ketam di homst recipe

CYBERJAYA 10 SEPTEMBER 2020 – Pengurus Restoran Homst Recipe, Sazwinalaila Mohd Zainal bersama menu yang terdapat Restoran Homst Recipe di D’Pulze Cyberjaya, di sini, hari ini. GAMBAR : FAISOL MUSTAFA PEMBERITA : FAHMI (MINGGUAN)

KUNJUNGAN krew Mingguan Malaysia ke restoran Homst Recipe, cawangan Cyberjaya baru-baru ini ternyata berbaloi. Disambut Pengurus Cawangan, Sazwinalaila Mohd. Zainal, 27, yang sangat mesra dan peramah, pihak restoran menyajikan tidak kurang 10 menu popular yang semuanya enak-enak belaka. HAMPIR 400 MENU Homst Recipe nama yang tidak asing bagi penggemar makanan berkonsepkan Cina Muslim. Menurut Sazwinalaila, cawangan pertama dibuka di Taman…

Shared from Utusan Malaysia – Keenakan ketam di homst recipe

News: Usahawan perkenal resipi halal Mi Kampua Sibu

Usahawan perkenal resipi halal Mi Kampua Sibu

Makanan tradisi yang cukup sinonim dengan masyarakat Cina Foochow ini sering kali menjadi pilihan masyarakat di daerah berkenaan sebagai sarapan.Disebabkan kelazatannya, ramai yang tercari-cari untuk menjadikannya sebagai juadah. Namun, untuk merasai sendiri keaslian masakan Mi Kampua, penggemar terpaksa berkunjung ke Swan City yang terletak 312 kilometer dari pusat bandar raya Kuching.Namun, perkara itu membuka peluang buat peniaga untuk mencuba sendiri pasaran Mi Kampua di kawasan lain. Salah seorang daripadanya, usahawan, Mohd Sadiqin Fairuz Lim yang ‘menerbangkan’ sendiri keaslian mi kampua ke Kuching.

“Impian saya adalah untuk memperkenalkan makanan Cina kepada kaum-kaum lain terutamanya kepada yang beragama Islam. Makanan Cina ini ada dalam pelbagai jenis. Cuma kita yang beragama Islam ini tidak pernah ada peluang untuk merasainya kerana takut akan status halalnya,” katanya ketika ditemu bual Astro AWANI.Tambah Mohd Sadiqin, dalam memastikan perniagaannya sentiasa mendapat tempat di hati pelanggan, dia mempelbagaikan menu mi kampuanya.Antara mi yang dijualnya termasuklah Kampua Masin, Kampua Sos, Kampua Manis, Mi Sua sup, Kampua Mi Sua dan Wantan.Jelasnya, setiap variasi ini mempunyai kelainan rasa dan teksturnya sendiri.

“Saya mencari (mi) dari satu ke satu pengedar sehingga saya jumpa pengedar mi yang menjual mi rasanya sama seperti Mi Kampua Sibu. Ini kerana saya mahu memberi pengalaman terbaik kepada pelanggan.“Saya tidak mahu melakukan sesuatu pekerjaan secara ala kadar sehinggakan pelanggan mengadu rasanya tidak sama seperti Mi Kampua di Sibu,” tambahnya.

Selain itu, Sadiqin memberitahu tempoh Perintah Kawalan Pergerakkan tidak dapat dinafikan banyak menjejaskan pendapatan peniaga namun, dirinya tidak berpeluk tubuh.Sebaliknya, dia meneruskan perniagaannya secara atas talian sama seperti peniaga yang lain.Selain efisien, kaedah ini dipilih sesuai dengan keadaan sekarang terutamanya ketika musim Ramadan ini.

Shared from Astro Awani – Usahawan perkenal resipi halal Mi Kampua Sibu

News: Halal ‘Bak Chang’ Now Available

Tuesday, 07 Jun 2016 03:14 PM MYT

PUTRAJAYA, June 7 — Siti Rafitah Rakhimi, 32, has been craving for the Chinese traditional delicacy Kuih Chang, also known as bak chang, that is mostly available during the Dragon Boat Festival or Duan Wu period, that falls in the middle of the year.

She had heard from her Chinese friends of the tantalizing taste of the Kuih Chang, that comes in pyramid shape wrapped with bamboo leaves and the filling is made of meat, legumes and salted egg.

However, she never got to taste one as she feared as it may not be permissible for Muslims as some of the ingredients used do not conform with the halal requirements.

Hence, Siti Rafitah decided to make the Kuih Chang herself so that it could be consumed by all. Moreover, the delicacy is not easily available as it is seasonal and mostly sold during the Duan Wu festival.

Two years ago, her strong desire to make one prompted her to study the Kuih Chang recipe through internet and make come changes in its content to ensure they are halal. She also learnt the art of wrapping the delicacy into the required shape through Youtube.

“The first batch of Kuih Chang did not turn out well as I did not wrap them tightly thus causing the content within to spill out while boiling.

“Yet, I tried many times based on the recipe from the internet and Youtube and gave the ones that I made to my Chinese friends to try them and get their feedback,” she said to Bernama.

Recipe to suit the customer’s taste

Sharing her experience in preparing the Kuih Chang the halal way, the human resource officer with a private firm said the recipe available in the internet were mostly not halal.

“The Kuih Chang that are not halal use pork and lard to help make it buttery and soft but I changed it to chicken meat and oyster sauce.

“To make soft and tasty Kuih Chang, it is better to use the meat from the chicken thighs as there is more fats here and the meat is soft…if other portions are used the Kuih Chang may turn out hard as the meat dries up,” she explained further.

The Kuih Chang’s taste is dependent on how the filling is prepared and the type of glutinous rice used. — Bernama pic
The Kuih Chang’s taste is dependent on how the filling is prepared and the type of glutinous rice used. — Bernama pic

Normally, Siti Rafitah will prepare the ingredients like the glutinous rice, chicken meat, egg yolk, small shrimps, fried shallots and the bamboo leaves a day before wrapping and boiling the Kuih Chang.

“To make tasty Kuih Chang, I will fry the peanuts, the small shrimps and the onions until they are crisp instead of using the ready made ones as this makes the Kuih Chang more aromatic.

“Apart from that, the bamboo leaves used to wrap the Kuih Chang have to be soaked in brine overnight to soften them before they can be made use for wrapping,” she said.

The Kuih Chang’s taste is dependent on how the filling is prepared and the type of glutinous rice used.

“When comes to the glutinous rice, I choose the one ordered specially from Kedah as it is more fragrant and sticky.  

“When the rice is sticky, the fillings get absorbed and they taste better after they are boiled,” she added.

Siti Rafitah will boil the Kuih Chang in batches of five for at least two and a half hours.

“The water level has to be above the Kuih Chang to ensure it is evenly cooked,” she said.

The Kuih Chang can be stored in a cool dry place for up to a week and in refrigerator for a month.

“If it is to be reheated before eating, just steam it for 30 minutes,” she said.

Orders for kuih chang during Ramadan 

Initially, Siti Rafitah only wanted to make the Kuih Chang that were halal to get a taste of the delicacy and never imagined the changes she made in the recipe has created a demand for them.

“It never crossed my mind that I will be taking orders for Kuih Chang as I only wanted to taste for myself the delicacy.

“However, after taking into consideration her Chinese friends’ compliments that my Kuih Chang is delicious, I decided to take orders for them but only from those whom I know,” she said.

In conjunction with the Duan Wu that falls on June 9, Siti Rafitah has received orders for the delicacy from her Chinese friends including Chinese Muslims.

“During Ramadan, I also receive orders from Muslim friends with the delicacy served when breaking fast.

“Those who do not consume pork will order the Kuih Chang with chicken filling from me and may even make ‘special request’ like they want it less salty,” she said.

Orders have to be made before Fridays and she caters only up to 130 pieces.

“As I work in office from Monday to Friday, I only have the time to make the Kuih Chang after office hours and during weekends,” she said.

The Kuih Chang with chicken filling is priced RM4 per piece, but the price is also dependent on the requests made by customers.

“As for example, if they want chestnuts to be added to Kuih Chang, I will raise the price to RM4.50 as chestnuts are expensive,” she said.

Different races, different tastes

Through the orders for her Kuih Chang, she learnt about the different tastes of the different races.

“The Malays like their Kuih Chang to be saltier unlike the Chinese who prefer less salt but with more filling,” she said.

The tantalising Kuih Chang with chicken, mushroom and legume filling has bowled over the Malays who have tasted it.

“Initially they felt odd because for the Malays the glutinous rice is served with sweet fillings but Kuih Chang has meat fillings… As time went by they got used to the taste and liked the delicacy,” she said. – Bernama

Shared from Malay Mail – Halal ‘bak chang’ now available