[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

News: Tetap popular walaupun restoran di ceruk kampung

Sekinchan: Pernah bekerja sebagai chef di hotel lima bintang dan memperolehi gaji lumayan. Namun semua itu ditinggalkan seorang mualaf untuk mengusahakan sendiri restoran masakan Cina halal di kampung isterinya di Kampung Parit 4, di sini.

Muhammad Danial Ong Abdullah, 62, atau nama asalnya Ong Kim Kooi, mengambil keputusan menetap di kampung isterinya, Martua Kasman, 53, sambil menjaga ibu mentuanya yang mengidap penyakit kencing manis sejak 2011.

Bercerita lanjut, Muhammad Danial yang memeluk agama Islam pada 1998 berkata, keputusan dibuat itu turut membabitkan pekerjaannya diceburi selama 15 tahun.

“Memang berat untuk saya tinggalkan pekerjaan sedia ada. Namun, memandangkan ibu mentua sakit, saya perlu berkorban segalanya dengan menetap terus di kampung pada 2011 untuk menjaganya (ibu mentua) hingga dia meninggal dunia pada 2012, ” katanya tadi.

Muhammad Danial yang berasal dari Kepong, Kuala Lumpur mengakui tidak menyangka kedai makan yang sebelum ini hanya dibuka untuk rakan-rakannya dan isteri kini dikenali penduduk kampung dan orang luar.

“Saya tidak menang tangan selepas menerima puluhan tempahan pelanggan setiap hari.

“Pada awalnya, saya hanya memasak untuk rakan-rakan. Memandangkan mereka tahu saya pakar dalam masakan Cina terutama ‘Cantonese style’, mereka beri galakan dan dorongan sehingga saya mengambil keputusan membuka sendiri kedai makan.

“Malah, lokasi kedai makan ini berada dalam kawasan kampung, namun sudah menjadi rezeki saya sekeluarga. Pelanggan pula bukan sahaja penduduk kampung malah ramai yang datang dari ibu kota Kuala Lumpur.

“Alhamdulillah, setakat ini saya menerima banyak komen positif daripada pelanggan yang kebanyakan menyukai masakan Cina muslim,” kata bapa kepada dua anak berusia 21 dan 18 tahun.

Beliau berkata, antara menu yang disediakan adalah yee mee ‘Cantonese style’, mee sua sup, udang mentega krim dan sotong goreng rangup selain menjual sarapan pagi dan makan tengah hari .

Katanya, yee mee dijual pada harga RM 5, manakala mee sua sup juga RM 5 manakala udang mentega krim pula RM 5 untuk saiz kecil atau RM 10 untuk saiz besar.

“Saya dan isteri mengusahakan kedai makan ini sambil dibantu anak-anak. Biarpun sederhana, saya berpuas hati kerana pelanggan tidak pernah putus datang selain gembira berniaga di sini.

“Tambahan pula, harga makanan yang dijual juga berpatutan. Bagi saya, biar murah asalkan orang ramai dapat rasa dan paling penting, kami menggunakan bahan-bahan segar,” katanya.

Shared from Harian Metro – Tetap popular walaupun restoran di ceruk kampung

News: There’s Extra Income In Baking Mooncakes

(From left) Sadiah, Saripah Ahmad, 68 and Noraini  focusing on their individual tasks as they get busy fulfilling mooncake orders for WOW’s Community Kitchen customers. — Photos: RAJA FAISAL HISHAN/The Star

MOONCAKE fan Noraini Mat Piah appreciates the festive treat more now after learning to make them at the Women of Will’s (WOW) Community Kitchen in PPR Batu Muda, Kuala Lumpur.

“I bake cakes and cookies for sale at home to earn some extra money.

“Those are easier to make as I just need to mix the ingredients and pop them into the oven to bake, ” said Noraini, a mother of five.

“Mooncakes are more time-consuming and tedious as each ingredient requires separate preparation, so it takes more effort.

“It gives me great satisfaction to know I can make mooncakes now.”

Noraini, 54, said the mooncakes produced by her fellow bakers at WOW’s Community Kitchen were much better this year, compared to when they first learnt to make them last year.

“We improved on our mistakes, such as not creating fillings that are too oily.

“Despite our trainer’s easy-to-follow instructions, it took some trial and error before we were able to produce satisfactory mooncakes, ” she added.

Noraini is happy the kitchen has received more orders this year, based on word-of-mouth recommendations and returning customers from last year.

“My friends and neighbours were cautious about consuming mooncakes, but I have convinced them that the ingredients and production space are all halal, ” she said.

Noraini and Normala Shariff are among 10 women in the B40 group who have been learning how to make a diverse range of baked products, including cookies, cakes, pies and breads, since WOW’s Community Kitchen opened in May 2019.

Normala said she joined one of WOW’s entrepreneurship programmes before the opportunity to join the kitchen came up.

She added that she had also learnt the basics of food handling, proper hygiene and importance of using fresh and good quality ingredients.

“Making mooncakes is more difficult compared to other baked products.

“While we learned how to make two types of mooncakes, we only produce snow skin versions for sale as the traditional baked ones take more effort to bake and ensure consistent quality.”

Sadiah Jaffar highlighted that their snow skin mooncakes use only natural colouring for the skin as organic colours were safer for consumption.

“The blue comes from the blue pea flower that is grown around the PPR flats. The pink comes from dragon fruit.

“We do everything ourselves, from drying and blending the flowers to extract the colours, ” said the 65-year-old, adding that the women also prepared the lotus paste filling with melon seed and handled the packing themselves.

When the group first learned how to make mooncakes last year, Normala said it took several attempts before they were able to produce the right consistency for the filling and the right shape using a mould.

“Since each of us is better at certain things, we have divided the tasks based on our skills so the mooncake production is faster and more efficient, ” said the 47-year-old.

“I hope we are able to improve our techniques soon so that we can also produce baked mooncakes for sale, as well as expand our range of mooncake fillings and natural colouring.

“I am also looking forward to learning how to make other items in future, perhaps even ice cream as that is popular among children and adults, ” she added. Empowering

disadvantaged womenWOW, a non-profit organisation, runs projects to improve the lives of disadvantaged women from local B40 communities by giving them an opportunity to be empowered and self-sufficient.

These include entrepreneurship training to equip women with the necessary skills needed to run their businesses as well as skills training that focus on developing practical expertise.

The participants, who include single mothers and women with incapacitated husbands living in poverty, are taught the skills and knowledge to develop and run sustainable businesses, to be financially independent as well as able to care for themselves and their families.

“We started the mooncake project two years ago, upon the women’s request to learn how to make mooncakes.

“We roped in Vanessa Yap, who makes mooncakes herself, to train them, ” said WOW Community Kitchen special projects manager Susheela Sabaratnam.

“At the moment, they only produce the snow skin version for sale.

“It is more challenging for them to ensure consistency for the baked mooncakes, so they only make those for special events or for the PPR community.”

Susheela noted that there had been improvements in this year’s snow skin mooncakes, such as the lotus paste filling having a smoother texture and denser flavour and more centred egg yolk placement.

“To keep up with market demand, we are offering customers a choice of a box of two or four pieces of mooncakes this year and using a smaller mould as people are cutting down on sugar intake.

“As the products are made fresh and without preservatives, we require a three-day lead time for orders, ” she said.

Customers for the products are from WOW’s network and corporate supporters.

The women work in half-day shifts on weekdays and are paid based on their working hours.

Their schedule is flexible to allow them to manage their households and appointments.

“WOW’s Community Kitchen sold 350 pieces of mooncakes last year and has thus far received orders for 500 pieces this year, ” said Susheela.

She said the women were able to make between 70 and 100 pieces of mooncakes daily.

“During festive seasons, the women will be busy making cookies and hampers for sale.

“Everything is baked here in the central kitchen to ensure freshness and quality, as well as to allow a larger production scale.”

She noted that the Covid-19 pandemic had a major impact on WOW’s women entrepreneurs, since no Ramadan bazaars or roadside stalls were allowed at the height of the movement control order (MCO).

“WOW helped them set up online market platforms during Ramadan and trained them, via Zoom, on the steps needed to take their businesses online, ” said Susheela.

“During the recovery MCO stage, the women at WOW’s Community Kitchen made frozen curry puffs and doughnuts for sale as well as baked products ordered by corporations.”

Besides introducing new items for this year’s Deepavali and Christmas celebrations, she said WOW was also looking at upskilling the bakers by training them to make gelato and keto-friendly products.

“We will also teach them digital marketing to enable them to adapt to online businesses, although the learning curve may be steeper.

“As WOW works on empowering the women, we hope they will eventually be able to run the Community Kitchen themselves, ” she added.

While the Mid-Autumn Festival falls on Oct 1 this year, the mooncakes from WOW will be available for sale up to a week after that.

Prices range from RM55 for a box of two pieces without yolk to RM110 for a box of four pieces with yolk (not inclusive of delivery).

To place an order, WhatsApp 012-222 6360. For details, visit www.facebook.com/womenofwillmalaysia

Shared from The Star – There’s extra income in baking mooncakes

News: Kak Semah’s halal mooncakes a hot seller

Kak Semah’s halal mooncakes a hot seller

By Goh Pei Pei – September 6, 2019 @ 8:01am

Noor Asmah Mohamed Moktar (left) baking halal mooncakes in a variety of flavours. - NSTP/Goh Pei Pei
Noor Asmah Mohamed Moktar (left) baking halal mooncakes in a variety of flavours. – NSTP/Goh Pei Pei

KUCHING: Noor Asmah Mohamed Moktar loved munching mooncakes ever since she was a teen.

She recalled spending between RM20 and RM25 for just one piece of the traditional Chinese cake from a renowned hotel here more than 20 years ago.

This was when it had yet to be commercialised, so it was difficult to find, more so when it came to halal mooncakes.YOU MAY ALSO LIKE

The mooncake is usually filled with red bean or lotus seed paste, but it is not unusual to find other varieties of flavour too.

It was exclusively made by the Chinese community, either in their homes or at traditional biscuit shops for the Mid-Autumn festival.

“I remember cutting it into small pieces and savouring slowly because it was quite expensive.”

Asmah’s love for mooncake took a sweeter turn when she got married.

“My late mother-in-law was a Chinese Muslim convert.

“She created a recipe for halal mooncakes by replacing the pork lard (contained in the traditional mooncake) with halal ingredients.

“Since then, I got to enjoy mooncakes without having to burn a hole in my pocket.

“Although she explained to me the art of baking mooncakes, I didn’t try it myself until she died.”

Speaking to the New Straits Times at her home in Petra Jaya, near here recently, Asmah, who is more well-known as Kak Semah, said the halal mooncake recipe was taught to her without the exact measurements by her late mother-in-law.

It took her two years to figure out the exact measurement of each ingredient needed for the delicacy.

Over the years, she kept on improving, fine-tuning it and creating more mooncake flavours.

Initially the 43-year-old began baking mooncakes in the two original flavours, red bean and lotus paste, for her family and friends in 2007.

Having received positive feedback, it encouraged her to venture out further.

“In 2009, I decided to bake on a small scale and sold it at a food court nearby. I sold some 300 pieces.

“My intention was to introduce and share the delicious traditional Chinese cake among Muslims.

“Initially, some (Muslims) were sceptical as they viewed it as kuih Cina and assumed it was non-halal.”

After explaining and assuring that her mooncake was in fact halal, Kak Semah said her Muslim customers overcame their fear.

As news began to spread on how good her halal mooncakes were, so did the demand.

Orders this year are expected to touch the 10,000 mark.

Now, her seasonal business has not only become a family affair, but has also seen the involvement of her three closest friends.

Together, they are able to produce between 400 and 500 pieces of mooncakes daily.

With each mooncake weighing 150g each, Kak Semah now produces 20 flavours.

This includes lotus yolk, tiramisu, green tea, sweet corn, coffee and mixed nuts, among others.

Her top sellers are plain red bean, Oreo and durian paste.

The mother-of-three has sought to maintain the price of the delicacy between RM15 and RM28 despite the rising price of ingredients.

Today, her mooncakes are a big hit with Malaysians in Sarawak and have also found connoisseurship in Sabah, the peninsula, Brunei and Singapore.

Kek Semah hopes halal mooncakes could go towards contributing and strengthening unity among the country’s multiracial society.

“I always believe good food will bring people closer together and what better way to prove this than through halal mooncakes, which was uniquely a traditional Chinese delicacy and festival.

“It allows us to understand the festival, culture and beliefs of other races and religions.”

The mooncake festival or Mid-Autumn festival is celebrated around the world on the 15th of the eighth month in the Chinese Lunar calendar, which falls on Sept 13 this year.

Shared from NST – Kak Semah’s halal mooncakes a hot seller

News: Gadis OKU cipta nama dengan kuih bulan

Gadis OKU cipta nama dengan kuih bulan

Oleh Raja Norain Hidayah Raja Abdul Aziz

rnorain@nstp.com.my

KEMAMAN: Enam tahun lalu, gadis manis ini pernah putus asa dan tertekan selepas disahkan lumpuh akibat demam panas hingga hilang semangat untuk meneruskan hidup.

Namun, kini Haziqah Nurul Huda Harun, 22, yang lumpuh daripada paras pinggang ke bawah sejak 2012, mampu tersenyum kerana beliau bukan saja bangkit dari zaman kekecewaannya, malah mampu berbangga kerana berupaya berdikari menerusi perniagaan kuih bulan yang diusahakannya.

Malah, berkat usaha dan kesungguhannya, membolehkan perniagaan itu bertambah maju dan kuih bulan yang dihasilkan bukan setakat menerima tempahan tempatan, malah menembusi pasaran luar negara termasuk Qatar, Abu Dhabi, Russia, Australia, Kuwait, Korea Selatan, Thailand dan Singapura.

Ketika ditemui di kilangnya yang dinamakan Victory Yaya dekat Kampung Bukit Kuang, di sini, gadis yang mesra disapa dengan panggilan nama Yaya ini, rancak bercerita mengenai perancangannya pada tahun ini termasuk mahu membuka francais kuih bulan.

“Jika ikut perancangan saya mahu membuka satu francais di Kuala Terengganu bulan hadapan bagi memperluaskan lagi pasaran kuih bulan halal ini, tambahan pula permintaan yang agak tinggi dari penggemar kuih tradisi masyarakat Cina itu.

“Malah, saya juga meneroka peluang untuk membuka francais di Kelantan, setakat ini saya memberi tumpuan kepada dua lokasi ini dulu. Jika berjalan lancar, mungkin akan diperluaskan ke negeri lain,” katanya ketika ditemui di sini, hari ini.

Mengikut kepercayaan masyarakat Tionghua, kuih bulan adalah makanan istimewa sempena meraikan kemenangan orang China menumpaskan penjajah Mongol pada akhir Dinasti Yuan (1280 sebelum masihi-1341 masihi). Perayaan kuih bulan diraikan pada akhir Ogos hingga akhir September.

HAZIQAH bersama pekerjanya menyiapkan kuih bakul yang ditempah pelanggan di Kilang Pemprosesan Makanan Victory Yaya di Kampung Bukit Kuang. - Foto Muhd Asyraf Sawal
HAZIQAH bersama pekerjanya menyiapkan kuih bakul yang ditempah pelanggan di Kilang Pemprosesan Makanan Victory Yaya di Kampung Bukit Kuang. – Foto Muhd Asyraf Sawal

Kuih bulan secara tradisinya diperbuat daripada adunan manis yang berintikan kacang merah, biji teratai atau kuning telur masin. Mengikut sejarah, pesanan untuk memberontak disebarkan menerusi surat yang diletakkan dalam kuih bulan, akhirnya berjaya menjatuhkan Dinasti Mongol.

Berbicara lanjut mengenai kuih bulan yang dihasilkannya, Yaya berkata, beliau juga sedang merancang mengeluarkan empat lagi perisa baharu kuih bulannya yang mana ia lebih sihat dan kurang manis.

Bagaimanapun, katanya, buat permulaan perisa baharu itu hanya terhad kepada pelanggan tetapnya saja, sebelum dibuka untuk tempahan pelanggan lain selepas berpuas hati dengan rasa serta sambutan yang diterima.

“Saya mahu pelanggan menikmati manisan dengan cara yang lebih sihat, bagaimanapun saya masih belum memutuskan jenis perisa dan namanya bagi produk baru itu

“Setakat ini saya mempunyai 30 jenis perisa tradisional dan moden hasil olahan sendiri. Setakat ini kuih bulan saya bukan saja digemari pelanggan Muslim, malah pelanggan Cina juga mengakui keenakannya,” katanya.

Antara perisa yang sering mendapat tempahan tinggi dari pelanggannya adalah kacang merah, kacang hazel, oreo, durian, gajus dan biji teratai.

Mengimbau kembali permulaannya menghasilkan kuih bakul itu, Yaya berkata, dia berusaha menghasilkan kuih berkenaan demi memenuhi permintaan kakaknya yang ketika itu sedang hamil pada tahun 2015 selepas mempelajarinya daripada seorang rakan media sosial dari Beijing, China.

Anak keempat dari lima beradik ini berkata kakaknya kemudian memuat naik gambar kuih berkenaan ke laman sosial Facebook (FB) sebelum mendapat banyak maklum balas positif daripada kenalan dan pengguna FB.

“Selepas itu saya menerima permintaan daripada seorang wanita yang juga sedang hamil, merayu supaya saya membuat kuih bulan untuknya dan sejak itu saya menerima tempahan berterusan daripada pelanggan.

“Ketika itu saya hanya beroperasi dari rumah untuk memenuhi tempahan kira-kira 500 biji kuih bulan dalam satu masa. Susulan sambutan begitu menggalakkan dan jumlah tempahan yang semakin meningkat, saya memberanikan diri membuka kilang ini sejak September tahun lalu,” katanya yang kini dibantu 30 pekerja dan menghasilkan sehingga 2,000 biji kuih bulan sehari .

Katanya, bagi membantu individu senasib dengannya, Yaya turut mengambil tiga orang kurang upaya (OKU) untuk bekerja dengannya kerana menyedari golongan terbabit ada kalanya sukar mendapatkan pekerjaan yang sesuai.

“Saya pernah melalui fasa putus asa dalam hidup ketika mula lumpuh, malah pernah terfikir supaya Allah mengambil saja nyawa saya.

“Namun, saya bertuah kerana mendapat sokongan ahli keluarga yang tidak jemu memberi semangat dan akhirnya saya sedar bahawa satu nikmat yang ditarik, Allah kurniakan 10 lagi nikmat kepada saya….jadi tiada sebab untuk terus meratapi takdir,” katanya.

FAKTA:

Haziqah Nurul Huda Harun, 22

Bekas Pelajar SMK Sultan Ismail 1, Kemaman

– Setakat Penilaian Menengah Rendah

# 2012

– Lumpuh separuh badan selepas demam panas

2015

– Belajar buat kuih bulan daripada rakan dari Beijing, China

– Hasil kuih bulan pertama untuk kakak yang mengidam

– Mula terima tempahan daripada orang ramai

– Beroperasi dari rumah keluarga

2017

– Buka kilang Victory Yaya – hasilkan kuih bulan halal

– Hasilkan 30 perisa kuih bulan

2018

– Miliki 30 pekerja termasuk tiga OKU

– Hasilkan 2,000 kuih bulan sehari

– Rancang buka 2 lokasi francais kuih bulan

– Pasaran tempatan dan antarabangsa

HAZIQAH menunjukkan kuih bakul yang dihasilkan di Kilang Pemprosesan Makanan Victory Yaya di Kampung Bukit Kuang. - Foto Muhd Asyraf Sawal

HAZIQAH menunjukkan kuih bakul yang dihasilkan di Kilang Pemprosesan Makanan Victory Yaya di Kampung Bukit Kuang. – Foto Muhd Asyraf Sawal

Shared from Berita Harian – Gadis OKU cipta nama dengan kuih bulan

News: Kuih Bulan Halal Kekalkan Warisan Budaya Cina

Kuih bulan halal kekalkan warisan budaya Cina

24/9/2018 17:52 Update: 24/9/2018 21:23
Oleh: NUR HAZIMAH ANUAR


BERITAmediacorp: Kuih bulan atau mooncake sering menjadi rebutan masyarakat Cina semasa Pesta Bulan yang jatuh hari ini (24 Sep).

Versi halal mendapat sambutan hangat bukan sahaja daripada masyarakat Muslim tetapi juga pembeli bukan Islam.

BERITAmediacorp menemu bual dua pembuat kuih bulan halal yang berkongsi cabaran untuk kekal berdaya saing dalam pasaran yang semakin sengit.

Di Heiraz Bakery, pasti ramai yang akan berasa kagum dengan kepelbagaian perisa kuih bulan bakar dan snowskin mereka.

Syarikat perniagaan yang dimiliki anak Melayu itu sudah mula menjual kuih bulan halal sejak 2016.

Permintaan bagi kuih tradisional Cina yang berisi inti dan perisa itu terus mendapat permintaan tinggi daripada para pelanggan Heiraz.

Aneka kuih bulan snowskin yang dijual Heiraz Bakery. (Gambar-gambar: BERITAmediacorp)

Pada mulanya, golongan sasaran mereka terdiri daripada kalangan mualaf.

Namun, kuih bulan Heiraz kini disajikan di rumah-rumah pelanggannya yang berbilang kaum dan agama.

Menurut pemilik Heiraz Bakery, Cik Roszilah M Nor: “Mereka kata, ‘Wah ada ke orang Melayu buat, mereka ingat kita beli dari Malaysia. Tapi kita yang buat sendiri. Jadi kita kena tunjuk gambar-gambar kita dari Facebook dan Instagram. Bagi menunjukkan ini tempat dapur yang kami hasilkan kuih-kuih bulan kita. Ramai yang terpegun apabila melihatnya.”

Persaingan yang semakin sengit dalam perniagaan kuih bulan halal termasuk dari seberang tambak turut memaksa Cik Roszilah menghasilkan bentuk pembungkusan dan pelbagai perisa yang menarik dan unik.

Beliau berkongsi: “Ada seorang pelanggan yang datang ke gerai saya dan bila dia lihat kita menjual halal mooncake dia gembira. Saya tanya kenapa? Dia kata kerana ia mengingatkannya kepada keluarganya yang selama ini dia sudah lama tidak jumpa.”

Seperti Heiraz, pemilik kedai Mel’s Empire, Cik Sanisah Mohd Arib, juga menitik beratkan citarasa pelanggannya yang berbeza.

Mel’s Empire menawarkan pelbagai macam kuih bulan kepada para pelanggan. 

Cik Sanisah berkata: “Ramai bangsa asing yang serta-merta terpegun dengan perisa-perisa yang berbeza seperti perisa-perisa yang moden itu. Kebanyakan daripada bangsa asing dari golongan muda, mereka sangat berminat dengan perisa-perisa moden seperti oreo creamcheese, seperti ondeh-ondeh. Mereka ingin mencuba sesuatu yang lain.”

BERITAmediacorp turut menemu bual beberapa pelanggan bukan Melayu yang membeli kuih bulan yang halal.

Rata-rata daripada mereka berkongsi bahawa mereka membelinya untuk dikongsi bersama kawan kerja yang berbangsa Melayu. Ada juga yang menggemari rasa kuih bulan tersebut yang menurutnya serupa dengan yang dibuat oleh kaum Cina.

Yang pasti, perayaan kuih tradisi masyarakat Cina ini juga menunjukkan keharmonian dan erti perpaduan dalam masyarakat berbilang kaum di sini. 

Shared from Berita Mediacorp – Kuih Bulan Halal Kekalkan Warisan Cina