Thursday, May 18, 2017

Kuala Kangsar Delicacy | Teratak Warisan Kampung

When it comes to traditional Kuala Kangsar delicacy, no one knows it better than the husband and wife team Saidi Othman and Zaliah Ibrahim, the lovely owner of Teratak Warisan Kampung; operating for the last 15 years. With their 30 types of dishes serves daily, it is no wonder that repeated guest and those whom came from afar seek for Saidi and Zaliah ‘air tangan’- authentic-‘Kuale’-dishes.

Fascinated with how his grandmother cooks ikan loma (without choking its small niddle like bones), Saidi begins to learn the art of cooking ikan loma or Thynnichthys thynnoides/white carp (upon googling); a fresh water fish that is found aplenty in Perak. The famous ikan loma dish is ‘ikan masak pindang’ or fish in brine style; a clear soupy type of dish using ginger, chili, galangal and etc wrap in seniar leaf and boil for 2 nights.

Because of their passion for food and his love for his heritage, in 1999 marks the birth of Teratak Warisan Kampung . Said manning the restaurant while Zaliah manages the kitchen, a perfect combination and match made in heaven.

Few Kuale dishes that is popular amongst the near and far are Gulai Kemahang, Nasi Lemuni/Legundi, Kebebe, Betik Muda masak air, Ikan Bakar dalam tanah liat and Siput Sedut campur pucuk paku, these are usually paired with ulam (local salad) such as paku rawan, daun asam jawa, pegaga and etc eaten with sambal belacan and kerabu kelapa. Not to forget Ikan pekasam, the legendary Lenggong delicacy.

Located just behind the Kuala Kangsar bus station, this corner lot restaurant is able to fit in minimal 50 patrons in one go, ideal for group (only upon reservation) and family get-together meal.

Saidi’s aim is to introduce and educated the younger generation to authentic local delicacy as much as possible, preserving Kuala Kangsar heritage and signature dish. Hoping that one day, Kuala Kangsar dishes will famous at international level.

Teratak Warisan Kampung
Add: 43, Bandar Baru, 33000 Kuala Kangsar, Perak.
Tel: 016-5584955 (Saidi) / 016-4434955 (Zaliah)

Business hours
Mon – Sat : 7.30am – 4.30pm
Sunday : closed

An event organised by Tourism Malaysia with KTMB as main transportation partner.

Monday, May 15, 2017

Lenggong charm | Suka-Suka Lake Retreat

Celebrating Raya in Suka-Suka Lake Retreat.
Came as a surprise to me as well.
You heard me right alright. This place reminds me of Terrapuri in Terengganu and Pasir Belanda in Kelantan. To know one that is so near is definitely exciting.

Located in Kampong Kelantan, Lenggong, Suka-Suka Lake Retreat is the brainchild of En. Aziz, a family-owned resort managed by both husband and wife, together with their son (and of course their domestic workers). A kampong style resort nestled by the morning mist of Tasik Raban, surrounded by the sound of mother nature. Its stream strokes ever so gently on the resort’s shoulders,  migration birds singing as if there’s no tomorrow and the chilly breeze caressing one’s face along with the morning sun. That’s how calm Suka-Suka Lake Retreat is and why guest kept coming back. And also why I fell in love with Suka-Suka at the first sight, and I bet you will too.

Consist of a rumah ibu (or what I would like to call it, if name has yet been given that is) where guest register, meet with the owner, have their meal, read books and mingle (a common room so to speak), with a few other houses catering for 2 – 6pax; each with its own unique view. Reminds me of home away from home.

With such setting, I begin to wonder on activities they have instore for guests. Well well well… Not that it took me off guard but knowing the fact that some valuable thoughts were put into it does deserve some brownies points I would say. Fishing, for one is its biggest attraction, then there’s sunrise boating and cruising excursion (which is just my type of activities) at Tasik Raban, for those history geek (UNESCO hunter), you can always head to Lenggong Archeological Museum and learn about Perak Man. Worry not food lovers, aside from the famous ikan pekasam or fermented sour fish that you can check out and try, you can also venture into their town and sample local delicacy such as Kebebe, Masak Lemak Pekasam Loma, Gulai Umbut Pisang Hutan, Belotak, Kerabu Umbut Tepus Gajah and Rendang Daging Masak Hitam.

Then En. Aziz said something that caught me by surprise, apparently there are families who found home in this quaint secluded place that it has been their yearly event to celebrate Raya (Eid Fitr) here; and the works. From bakar lemang, anyam ketupat, right to main mercun… Suka-Suka Resort happily welcomes and entertains them.

It is hard to not like this beautiful place, serene, captivating and full of warm that hours and days passed by ever so quickly.

Go and experience it yourself *wink*.

Suka-Suka Lake Retreat
PKK 19/27 Kampong Kelantan
33040 Lenggong
Perak, Malaysia
Mobile : +60 16-531 2021

An event organised by Tourism Malaysia with KTMB as main transportation partner.

Friday, May 12, 2017

Keris | The Art of Malay Weapon

A good keris is one that is well-balanced and is able to stand on its own.
Little that we know.

According to En. Abdul Mazin, a highly skilled Empu or keris-maker/master craftsman on keris-making, one can validate how good a keris is by testing its ability to ‘stand’ on its own. A fit that reflects how skillful is the empu himself. It proves that the empu is experience in making sure a balance mix of metal composition, shape, the right hilt size, weight and carved (lekuk), which plays a major role in ensuring the centre of gravity is at the central point.

The Malay asymmetrical dagger (keris or kris) is made and achieved through alternating laminations of irons. A keris is divided into three parts: bilah (blade), hulu (hilt), and warangka (sheath). As a weapon and a piece of Malay Nusantara art, it is often carved and designed in great intricacy with aesthetic value. Precious and rare types of wood, gold or ivory are being used to decorate its sheath and hilt. A distinctive keris known today is the Keris Taming Sari, Laksamana Hang Tuah’s dagger. It is said that the sheath is covered with gold leaf and that the hilt is in green with red studs. There are folklore/legend stating that Keris Taming Sari has mystical powers as the opponents are unable to defeat the owner, making him invulnerable. It is also said to be capable of hovering in the air when pursuing the enemy.

Pak Mazin, hails from Kampung Padang Changkat in Kuala Kangsar is a very experience empu. He started experimenting his interest and skill at the age of 12, back in the 1960s, was entrusted by Istana Negara to produce the ‘keris hukum’, part of the royal regalia for the installation of Tuanku Abdul Halim as the 14th Yang di-Pertuan Agong. His talent comes as no surprise, as he inherited his skill and knowledge from Pandak Lam; his grandfather, who is also the son of Tukang Mamat, who is the royal craftsman of Kuala Kangsar. Started by learning about the metal types such as soft iron, tempered steel and undascened steel, once this is mastered, one can then learn to heat up and forge the metal.

This mixed metal will be heated up and thinned out with seven pieces of metal tied together with a wire, then repeating the process of heating up, merging and thinning out. It is noted that the process of merging the metal must be done in great care as this is to ensure a high quality keris is being produced. We were told that a real bilah (blade) will have 15 layers of metal; seven each in the front and back, while a layer of steel in being alternated in the middle, between soft iron and undascened steel.

Pak Mazin once said that the keris symbolises the power and the valour of the Malay people, upholding our heritage and culture is our utmost priority. And I agree.

An event organised by Tourism Malaysia with KTMB as main transportation partner.

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