Monday, November 28, 2011

When Nasi Lemak Menu Is Appraised By The Authority

Director: ‘Menu Rakyat’ for universities to lessen students’ expenditure

Posted on November 29, 2011, Tuesday
SIBU: ‘Menu Rakyat 1Malaysia’ will make its way to institutions of higher learning soon to help lessen the burden of undergraduates hard pressed by the higher cost of living.
AFFORDABLE MEALS: The RM2 breakfast can be a combination of nasi lemak + tea while RM5 lunch comprises chicken rice and ice lemon tea.

Ministry of Domestic Trade, Cooperatives and Consumerism (MDTCC) state director Wan Ahmad Uzir Wan Sulaiman said yesterday that they would be meeting up with these institutions to expedite the matter.

“Yes, there are plans to introduce the menu to institutions of higher learning such as universities. In so doing, undergraduates will be able to save on food expenses,” he told The Borneo Post when asked when the menu would be made available in higher learning institutions.

He said undergraduates would be able to dine on RM2 breakfast and RM5 lunch.

“The campaign will go a long way in helping to reduce the burden of the people, particularly those in the lower income bracket.”

Asked if they would also make available the menu at school canteens, he replied in the negative.

“This is because school canteens are under the purview of the Ministry of Education (MOE) and are subsidised. The price of food is even lower than the ‘Menu Rakyat 1Malaysia’,” he said.
On the number of participating outlets in the state, he said the number had grown to 71.

“Sibu comes out top with the most number of participants. Overall, we have received a very positive response for the campaign and more have expressed their intention to join,” he enthused.

He explained that participating outlets were not allowed to sell their breakfast or lunch above the stated prices.
Wan Uzir added that more information about the participating outlets could be found in their website.

He encouraged more outlets to join the programme as part of their corporate social responsibility (CSR).
The process, according to him, is easy and approval can be done speedily.
“A certificate will be given to participating outlets. And fish tail banners will be provided to help promote their menu,” assured Wan Uzir.
Earlier, Sibu branch chief Balraj Singh disclosed that there were 18 participating outlets in the central region.

“The response for the campaign has been very positive, and Sibu indeed stands tall for having among the highest number of participating outlets in the state.

“Those keen to participate, just need to drop by our office and inform us about their menu. We will send our officers to check their premises to ensure that they adhere to a good standard of hygiene and cleanliness,” he explained.

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Saturday, November 26, 2011

Every Where...Talk's On Nasi Lemak; 1Malaysia Food

Kak Miza’s Nasi Lemak

Rate This
Lawrence Chong
23rd November 2011
There are many nasi lemak stalls in Fraser’s Hill, somehow the Green Roses at the Food Garden is the most popular among the locals.

Kak Miza’s nasi lemak is very traditional, it only has sambal ikan bilis, peanuts, cucumber and eggs, and it taste simple and delicious, just like those in the good old kampung days.

Kak Miza prepares 50 over packages of nasi lemak daily, and it is normally sold out before noon.
When asked, ‘Why not prepare more ?’
She smiled and said you can always come earlier tomorrow.

Kak Miza also has home made Kuih Tayap, and it’s a perfect desert after the nasi lemak.

Tuesday, November 22, 2011

Another Personal View On Nasi Lemak

Nasi lemak, of course

Digital 5 Editorial - Monday Nov 21, 4.27PM |

By Erik Yoong

Breakfast is the most important meal of the day, so it’s imperative that the meal be
 delicious and nutritious. 
Nasi lemak fits the bill because it is well-balanced and
appealing to the palate.  Nasi lemak has carbohydrates, fibre, fat and protein.
Fried anchovies, ground nuts and egg provide the protein whilst sliced cucumber
and kangkong provide fibre and rice has carbs, the much-needed energy booster.
The rice is usually steamed with coconut milk and to make it more fragrant,
pandan leaf is used in the preparation.   Although some detractors claim that
too much coconut milk is 
detrimental to health, this is a fallacy.

There have been suggestions that evaporated milk be used as a substitute.
Many people living in the tropics, 
however,  have low tolerance for milk,
which may upset their stomachs.  The chili in the sambal promotes health and
is usually the most critical item in the nasi lemak.  When the sambal is out of this world,
it makes the nasi lemak great. Little wonder it is more popular than roti canai.

Nasi lemak is often served on a banana leaf. The latent heat in the steamed rice does not cause hazardous
fumes to emit from the leaf. Takeaway nasi lemak is also wrapped in banana leaf which retains the 
flavour for hours.
Roti canai, which is toasted, may sometimes be charred when prepared hastily over a hot flat pan.
Too much of that carcinogenic stuff every morning is not good. The south Indian roti is without doubt
also very appetising but beware of the overnight vegetable or meat curry, including the dhal.
Often the curries are made with a little more salt to appease the palate but they do not do the tongue 
nor throat any good.  These dips contain very little vegetable or meat and lack the nutrition.

Of course egg, sliced onion and chili may be wrapped in the roti to make it more aromatic but
high heat could just affect the nutritional value. Also, the dough is made from wheat flour.
Who knows if the wheat is genetically modified?

Personally I like nasi lemak more because it retains its flavour much longer. Try eating roti canai after it
has lost its crispiness. I really do not enjoy moist and limp bread when it is cold. 
Therefore, nasi lemak is my choice.