Sharing a bit of good news to all those staying in Masai, Pasir Gudang, and Plentong area.
Swee Siang Cake House
33, Jln Tasek 60, Bandar Seri Alam,
Masai 81750 Johor Bahru, Johor, Malaysia
Make sure you drop by!
Sharing a bit of good news to all those staying in Masai, Pasir Gudang, and Plentong area.
Swee Siang Cake House
33, Jln Tasek 60, Bandar Seri Alam,
Masai 81750 Johor Bahru, Johor, Malaysia
Make sure you drop by!
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.”
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.”
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.
😋1st HALAL RESTAURANT HAND MADE DIM SUM kini dibuka kat pulau pinang 🥟🥟😍
anda mungkin pernah makan dim sum , tetapi HONG KONG style dim sum yang asli terdapat lebih daripada
100 jenis 😯 berapa bnyak jenis yang telah anda cuba❓🤔
Untuk membolehkan anda menikmati dim sum Halal buatan tangan yang lebih enak dari chef kami yang berpengalaman lebih dari 20 tahun untuk mempersembahkan kelazatan dim sum gaya Hong Kong yang unik dari kedai kami
Selain segar dab handmade dimsum kami juga ad noodle serta pelbagai jenis nasi.
Belum try belum tau , sekali try , mesti nak lagi 🤭🤭
Marilah bersama-sama dengan kawan / sahabat dan keluarga mencuba makanan yang FRESH sekali !!
bukit kecil 6
11900 bayan lepas
🕰 Waktu Operasi :
8pgi – 9mlm
🌏Google Map :
#foodpanda #grabfood #delivereat
Shared from Hong Kong Kitchen Facebook page.
In Chinese cooking, a basic chilli oil is often made with chillies, oil and Sichuan peppercorns. However, most households would usually add other ingredients such as garlic, onions, scallions, star anise and sesame seeds. By adding a variety of ingredients, it could bring out an even more flavourful sauce.
For those in Malaysia who would rather purchase their own chilli oil than make their own, high-quality chilli oil can be found easily at Chinese Muslim restaurants. Alternatively, you could get it online via most online platforms e.g. Lazada and Shopee.
Pro Tip: You could get a bottle of chilli oil at our Shopee store too! Ours contain no preservatives, MSG or any nasties, and is suitable for vegetarians.
Managed to get a bottle of chilli oil?
Read more to know how to use it in everyday cooking
We absolutely love to use our chilli oil as a dipping sauce and we always have it with dumplings, wontons, dimsum, even spring rolls! Just add black vinegar, ginger, or soy sauce for variety. And if we may add, one of our customers added chilli oil to mayonnaise, so you could try that out too!
Pro-Tip: Try this Dumpling Dipping Sauce recipe by The Curious Chickpea!
The ultimate eggs game changer! Whether you like your eggs: scrambled, over easy, poached, soft boiled, hard boiled, baked, sunny side up; in an omelette, quiche, or frittata, drizzling chilli oil on it makes it a whole lot more fun to eat. Plus it gives you a bit of heat and that extra splash of colour!
Pro-Tip: You could step it up a notch by adding the chilli oil to your eggs! Try this Scrambled Eggs With Chili Oil Recipe for that twist.
Up your egg fried rice game! Why make regular egg fried rice when you can make a spicy version? Substitute your regular cooking oil with chilli oil and fry the rice like how you normally do. This way, you can get all the spiciness without having to add extra chillies in your fried rice!
Need a quick pasta dish? Make a big bowl of aglio e olio! Use chilli oil instead of olive oil to make this classic Italian pasta dish! No extra dried chilli flakes needed. Tasty, spicy and a super quickie wholesome dish!
Who loves to eat baked potatoes? We do! We often make baked potatoes on days when we want to eat something simple. Adding chilli oil just makes the dish all the more appetising. Quick and supper easy to make, have the potatoes on its own or as a side dish.
Let us know which is your favourite way to enjoy a good helping of chilli oil! More great ways to be added soon, so remember to bookmark this page or follow us on our social media for updates.
Beberapa hari lepas saya berkenalan dengan saudara Muhammad Muiz Yahya di kedai wakaf Masjid Taiping Kg Jambu.. Beliau tengah mengemas peralatan masakan dan memberitahu saya akan memulakan bisnesnya “Claypot Chicken Rice”
Bro Muiz memeluk Islam pada 18 Disember 2020, baru beberapa bulan yang lepas.. Syukur alhamdulillah. Atas nasihat dan sokongan daripada komuniti cina muslim, bro Muiz diminta teruskan kerjaya sebagai chef masakan tapi semenjak menjadi Muslim sudah tentu beliau mengusahakan masakan tradisional cina dengan kaedah halalan toyyiban.
Saya dah lebih 10 tahun tak makan Claypot Chicken Rice yang masak dengan charcoal (arang).. Selalunya yang ada jual di foodcourt cuma panaskan dengan api gas. Kalau resipi tradisional memang guna api charcoal bagi memanaskan Claypot dengan lebih lama, jadi nasi dan bahan masakan akan terserap aroma dengan lebih sempurna rasanya..
Selain nasi Claypot, bro muiz juga ada jual Sizzling Yee Mee, Claypot Yee Mee dan Claypot Lou Shu Fun (laksa pendek).
Claypot Lou Shu Fun/laksa pendek ni saya lebih suka panggil dia mee tikus sebab kalau translate dari bahasa cina ia merujuk kepada bentuk seperti ekor tikus.. Tapi jangan risau ia sekadar laksa pendek saja ye.
Lokasi: Selera Dapur Pantai Timur No. 2 Kedai Wakaf Masjid Taiping (sebelah Legend Inn)
Beroperasi dari pukul 6am – 2pm (Cuti Hari Khamis)
Contact : Bro Muhammad Muiz Yahya 017-539 5655
Jom sokong ramai2 masakan saudara cina muslim
Shared from Brother Ikhwan Ng’s Facebook page.
When we first started our food business, we started by selling online. Rather than listing ourselves on a marketplace, what we did was we opened social media accounts for our business and just did random posts. Orders started to come in and we thought, hey! We’re on to something!
A month later, we got our first gig. We opened up a pop-up dumplings stand at a state-run marathon event. It was our first time selling to our customers face-to-face and the experience was nerve-wrecking. Honestly, we weren’t really the sales & marketing type and boy did we struggle.
Did that experience stop us? Not at all! Not long after, we joined a couple of pasar malam (night market) and pasar tani (farmer’s market). The pasar malam ran at night (obviously) and the pasar tani was in the morning. It was probably about a couple of months down the road when we eventually got our place at Arked Angkasa, UTM Skudai. We ran our business there for about 2 years and Covid-19 happened.
That was when we made the decision to pivot our business model and go back to selling online, albeit in a more effective and organised manner. Alhamdulillah, the business has been doing well and we’re still going strong.
The question now is would we go back to our place at UTM? Well, we’re fiddling with the idea. But since the students aren’t back yet, there’s still time for us to deliberate over it.
Now that’s a super long introduction, ain’t it?
Today’s blog post is about the many interesting businesses and concepts in Malaysia. However, we’re narrowing the scope to you guessed it, Chinese Muslim businesses. Let’s start with the first one, shall we?
Sell your stuff on your dedicated website, social media channels, e-marketplaces or just among your network! When done right, this is by far the fastest and easiest way to get your products known. Though bear in mind that you need to be internet savvy and it’d be great if you’re equipped with the following skillsets: SEO writing, copywriting, graphics designing, video editing, photography, e-commerce.
Don’t have the skills? You could learn as you go along or you could hire people to do it for you. We took the road less travelled and learnt by ourselves. In fact, we’re still learning. Current favourite e-marketplaces are Shopee and Lazada.
As far as we know, some pasar malam is run by the local authorities, private companies and NGOs. So at our place, the local authorities are the Johor Bahru City Council (Majlis Bandaraya Johor Bahru) and the Municipal Council of Bandaraya Iskandar Puteri (Majlis Bandaraya Iskandar Puteri). On the other hand, the pasar tani is run by FAMA (Federal Agricultural Marketing Authority) – a statutory body under the Ministry of Agriculture and Food Industries.
Applying for the license is fairly easy. All you have to do is to submit the application form, along with supportive documents to the respective authority. Based on our findings, the fees for pasar malam and pasar tani run by local authorities are relatively inexpensive as compared to the ones run by private companies and NGOs.
The traditional way of doing business. Not much explaining is needed. Once you’ve identified a suitable place to establish your food business, just sign the agreement and you’re good to go. Some places fetch a higher rental price, some places are more affordable. Some places have higher footfall, some places the footfall is pretty much non-existent. Commitments are high – rental costs, overhead costs, utilities costs etc. Hence, proper due-diligence is needed before you get into this.
One way of making sure you’re not going way too deep is to just start small at first. Rent a small unit, keep your costs low or at a minimum. Once you’re in a more established and comfortable position, you can begin to scale-up. Time to look for a better, bigger, yet still manageable place.
One of of our friends own food truck and we have to say we sometimes feel envious of him. Maybe it’s the whole childhood memory of running after the ice-cream truck. Maybe it’s the memory of buying snacks and tidbits from the Chinese uncle’s groceries-on-wheels truck. Memories aside, a food truck is the epitome of convenience. Everything is loaded in the truck and business starts the moment you park it at your designated place. Plus it helps in marketing too since you’re driving allover the place. People are bound to see your truck and your brand.
Would we ever get a food truck of our own? The answer is yes, but that’s purely our childhood memories speaking out loud. Our current business model is not catered for a food truck, but hey, things can change.
Most events would have food pop-up stalls and this is a super way to meet the crowd. What kind of events are we talking about? Concerts, exhibitions, weddings, sports days, marathons, school graduations, art festivals, cosplays, in short, if the event has the potential to bring in a crowd, it’s probably worth a second look. Better still to join events that bring in your targeted customers.
Examples of events we joined in the past were the Chinese New Year Festival and the Mid-Autumn Festival. Since we’re selling Chinese Muslim food, it makes sense for us to join Chinese-related festivals to spread awareness about Chinese Muslim. We’ve also joined Ramadan events because our target customers also include Muslims who are looking for Chinese Muslim food.
That wraps up our blog post for today! Do you know of any other interesting Chinese Muslim businesses and concepts in Malaysia? Let us know in the comments section. Have a good day!
Bismillah. Presenting our latest product available on our Shopee store – the Spicy BBQ Set | 烧烤料!
Now you can make China Chinese Muslim-style satay (or better known an “Chuan” 串) at home!
Chuan (Chinese: 串, Dungan: Чўан, Pinyin: chuàn, “kebab”; Uighur: كاۋاپ, кавап, “kawap”), especially in the north-east of China referred to as chuan’r (Chinese: 串儿), are small pieces of meat roasted on skewers.
Chuan originated in the Xinjiang region of China. It has been spread throughout the rest of the country, most notably in Beijing, Tianjin, Jinan and Jilin, where it is a popular street food. It is a product of the Chinese Islamic cuisine of the Uyghur people and other Chinese Muslims.
Source: Chuan (food) – Wikipedia
Priced at RM22/300g, the set comes with 300g BBQ Oil & 70g BBQ Spice Mix.
BBQ beef, chicken, or lamb.
BBQ vegetables – potato, mushroom, eggplant etc.
Note: Now if the whole skewering process seems tedious, you can skip it and just BBQ the meat and vegetables as how you’d normally do.
BBQ Oil is best kept in the fridge after using while the BBQ Spice Mix is best kept in a cool and dry area.
Palm Oil, Chillies, Sesame, Sichuan Peppercorns, Spices & Veg. May contain traces of peanuts.
Our Spicy BBQ Set is made in a Muslim kitchen using a China Chinese Muslim recipe. Made without preservatives, MSG or any nasties, our Spicy BBQ Set is suitable for vegetarians too!
To order, please visit our Shopee store, DM, or whassap us. Thank you!
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.
Shared from Astro Awani – Panggilan video ketika makan besar ubati rindu antara tujuh beradik
Kota Bharu: “Ini adalah tahun kedua kami sekeluarga tidak dapat meraikan makan besar untuk sambutan Tahun Baru Cina, malah dua anak yang bekerja di Singapura juga tidak dapat pulang,” kata Koh Kim Keok, 48.
Kim Keok berkata, meskipun dua anaknya, Muhammad Adam Haikal Ong, 26, dan Muhammad Danish Ong, 23, sudah memeluk Islam, namun mereka tidak dapat pulang ke kampung seperti kebiasaan berikutan Perintah Kawalan Pergerakan (PKP).
Menurutnya, selain Adam dan Danish, dua lagi anaknya iaitu Nur Hidayah Ong, 24, dan Nur Aisyah Ong, 21, yang tinggal bersama dengannya juga memeluk Islam.
“Walaupun kami anak beranak berlainan agama, namun sambutan Tahun Baru Cina tetap disambut, tetapi kemeriahan pada tahun ini tidak sama seperti sebelum ini kerana pandemik Covid-19.
“Tanggungjawab dan hubungan antara ibu dan anak-anak tidak akan terputus sampai bila-bila.
“Selain itu, ia juga tidak menjadi masalah kepada saya kerana masing-masing memahami apa yang boleh dan tidak boleh diamalkan atau dimakan,” katanya ketika ditemui di rumahnya di Kampung Sireh Bawah Lembah, di sini, hari ini.
Terdahulu, keluarga berkenaan menerima kunjungan Prof Madya Dr Azlina Ahmad dari Cakna Kesihatan Pergigian Pusat Perubatan Sains Pergigian (PPSP) Kubang Kerian yang menyampaikan sumbangan wang tunai dan dua komputer riba bagi kemudahan anak-anak Kim Keok mengikuti Pengajaran dan Pembelajaran Di Rumah (PdPR).
Hadir sama, Pengerusi Persatuan Cina Muslim Malaysia (MACMA) cawangan Kelantan Dr Johari Yap.
Katanya, selepas kematian mendiang suaminya, Ong Ban Awan sejak 11 tahun lalu akibat masalah hati bengkak, dia kini menggalas tugas sebagai ketua keluarga untuk menyara tiga anak yang masih bersekolah berusia antara 13 hingga 17 tahun.
“Bagaimanapun, sejak pelaksanaan PKP, saya tidak dapat bekerja kerana kedai makan tempat saya bekerja masih belum dibuka, tetapi anak-anak ada mengirim wang perbelanjaan.
“Malah, keperluan barangan dapur yang dibeli di kedai runcit setiap bulan ditanggung Dr Johari Yap,” katanya yang perlu memperuntukkan RM450 sebulan untuk bayaran sewa rumah.
Shared from Harian Metro – Dua tahun berturut-turut tidak dapat makan besar [METROTV]
Hello Chinese Muslim food lovers! It’s time for our Chinese Muslim food link roundup! Hope you find the links as interesting as we do!
SELANGOR’S first Chinese Muslim mosque with a three-storey pagoda that will serve as the minaret, is to be built in Klang.
The mosque, which will have elaborate Chinese architectural features, is inspired by the Great Mosque of Xi’an in China.
Xian is the capital of Shaanxi province.
The mosque will boast ornate carvings and will use less bricks in its construction as more wood is preferred for the walls, pillars and beams in its surrounding complex.
Nothing to do with Chinese Muslim food, though we are hoping there’s the possibility that Chinese Muslim food businesses would be given the opportunity to run their business near to this Chinese Muslim mosque. The reason is that usually whenever we go overseas, the easiest way to find halal food is to find the nearest mosque.
Since the mosque is fundamentally based on Chinese Muslim architecture and culture, we reckon it’s a good idea to have a handful of Chinese Muslim located within the vicinity. Muslims from other races and even visitors from other religions could probably learn a little more about the Chinese Muslim culture, and we know how food can be a great ice-breaker .
The best stall, in our opinion, is an unassuming unit named Kampong House Mini Wok, which serves halal-certified zi char at very wallet-friendly prices.It has rice sets like Salted Egg Chicken ($5.50), Assam Batang Fish ($5.50) and Black Pepper Beef ($6.50) as well as San Lor Hor Fun ($5) and Seafood Fried Rice ($5.50). You can also get sides like Prawn Omelette ($6) and Petai with Sotong ($12).
It has probably been about 2 years since we went to Singapore. One thing’s for sure, the Chinese Muslim food business scene there is booming! We have a couple of friends who are running their own China-style Chinese Muslim food businesses there and they’re doing quite well. Related: [SG] Yizun Noodle, [SG] JinshangYipin Hot Pot By Asian Spyces
Having said that, it has been far too long since we had any halal zi char. Once we’re able to travel again, we’d love to visit Kampong House Mini Wok and try out their food.
Hankering for prawn mee? Halal hawker chain Deanna’s Kitchen is keeping their Jurong East and Chai Chee outlets open throughout Chinese New Year, so you can get your fix of Prawn Mee ($4++) starring a slurpworthy prawn and anchovy broth. To double your laughter for the new year, chow down on the seriously umami Big Prawns & Clam Mee ($9).
Deanna’s Kitchen has branches in Jurong East, Toa Payoh, and Chai Chee. The Jurong East and Chai Chee outlets will be open throughout Chinese New Year from 10am–9pm, while the Toa Payoh outlet will be closed from 11 to 14 February 2021.
Okay, so in the entire article there’s only one halal Chinese Muslim food business. All the more reason to feature it in our link roundup! We’ve heard so much about Deanna’s Kitchen from friends in Singapore. Haven’t gotten the chance to try it though. For those who’ve tasted it, do share with us what you think about their prawn mee.
That concludes our link roundup for this month! Found any interesting links? Let us know in the comment section and we’ll include it in the next link roundup. Have a good March!