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Comment by 私貨珍藏 on January 20, 2024 at 2:59pm

AMAF 2023 sasar ASEAN sebagai bakul makanan dunia OlehDIANA AZIS

KUALA LUMPUR - Hari kedua Mesyuarat Menteri-Menteri ASEAN Mengenai Pertanian dan Perhutanan ke-45 (AMAF 2023) membincangkan persiapan agenda yang akan dibawa ke mesyuarat yang dijangka berlangsung pada Rabu.

Mesyuarat dipengerusikan Ketua Setiausaha Kementerian Pertanian dan Keterjaminan Makanan, Datuk Lokman Hakim Ali pada Selasa memberi fokus kepada perbincangan untuk memampankan sektor pertanian dan perhutanan bagi mencapai matlamat ASEAN sebagai pusat pasaran serta pengeluar tunggal produk makanan, pertanian dan perhutanan berdaya saing.

Tumpuan turut diberikan terhadap peranan serta kedudukan ASEAN sebagai 'bakul makanan dunia' di samping memelihara keterjaminan makanan selaras pembentukan Komuniti Ekonomi ASEAN pada tahun 2015.

AMAF 2023 yang berlangsung selama lima hari bermula 2 Oktober di ibu negara disertai Brunei, Kemboja, Indonesia, Laos, Filipina, Singapura, Thailand dan Vietnam.

Selain itu, Timor Leste turut serta sebagai negara pemerhati termasuk penyertaan Negara ASEAN Campur Tiga iaitu China, Jepun dan Korea Selatan.

Lokman Hakim (kiri) menyerahkan cenderahati kepada Setiausaha Kementerian Pertanian, Perhutanan dan Perikanan Kemboja, Prak David selepas mempengerusikan Mesyuarat Persediaan AMAF 2023 pada Selasa.

Mesyuarat AMAF yang dihadiri oleh Menteri-menteri Pertanian dan Perhutanan ASEAN diadakan sekali pada setiap tahun dengan tanggungjawab penganjuran ditetapkan secara penggiliran mengikut abjad negara-negara ASEAN.

Ia menjadi platform bagi negara terlibat berbincang dan membawa isu-isu berkaitan pertanian dan perhutanan, selain menjadi payung kepada badan-badan sektoral yang fokus terhadap elemen serta disiplin pertanian.

Menteri Pertanian dan Keterjaminan Makanan, Datuk Seri Mohamad Sabu dijadual merasmikan AMAF 2023 pada Rabu yang disertai Menteri-menteri Pertanian dan Perhutanan ASEAN termasuk Timor Leste serta Negara ASEAN Campur Tiga.

（04 Oktober 2023；Sinarharian）

Comment by 私貨珍藏 on April 26, 2015 at 9:49pm

Keningau Cinnamon

The name Keningau is derived from the Javanese cinnamon tree (Cinnamomun burmannii) which is abundant in the area. The tree is also known as "Kayu Manis" in Malay and it has also been referred to as the 'king of spice.' The bark of this tree was collected by the British North Borneo Company to be sold as spice.

Keningau used to be one of the most important administrative centres of the British in the early 1900s. The Japanese also made use of Keningau was one of its government centres during their occupation of Sabah in World War II.

The village of Nuntunan in Apin-Apin was known as "44" during British rule. This indicated its distance of 44 miles (71 kilometers) from Tenom, another British administration centre. Nuntunun was also known as "Office" because the British had its office by the Sg Apin-Apin riverbank which was later taken over by the Japanese. When the British returned after the surrender of the Japanese, the remaining Japanese soldiers surrendered at Nuntunan.

Climate

Keningau has a tropical climate with seasonal variations according the monsoon period. The north-east monsoon lasts from November to April and the south west monsoon, from May to October. Annual mean temperature ranges from 24 degrees C to 32 degrees C while rainfall averages at about 2,500 mm per annum. Mean relative humidity is about 74.2%.

Geography

The Keningau District has an area of 3,532 square kilometers (1,364 sq mi) and is situated in a valley surrounded by the Crocker Range to the west and the Trus Madi Range to the east and south.It is situated in a valley surrounded by the Crocker Range to the west and the Trus Madi Range to the east and south sides. For nature lovers and adventure seekers, Keningau is the place to be. Hike your way up Mount Trus Madi—the second highest peak in Malaysia after Mount Kinabalu—or get your camping gear ready and rough it at the Crocker Range Park.

Comment by 私貨珍藏 on April 26, 2015 at 9:37pm

Tuhau Tambunan

On my very 1st post in this blog, I would like to share one of a dish that is a proud of my people. It is called sambal tuhau (too-how). Sambal is equivalent to a dipping sauce and tuhau is the main ingredient to make it.

By mentioning the name alone, it is already mouth watering! So, it’s a yummy yummy dish and it’s a hot one.

For those who don’t have any idea about tuhau, perhaps some light background information will help.

Sambal tuhau is a traditional side dish prepared by the natives in Sabah, especially by the Dusun who lives in the interior. It’s perfect to accompany local rice wine or beer and to treat hangover :).

Other cousins of tuhau which is use by many in preparing delicacy are tumeric, galangal/red ginger and of course wild ginger.

The main ingredient is the tuhau which is scientifically known as E. coccinea a plant from zingerberaceae family, grown wildly and abundant in our tropical forest. This is how it looks like :

Alrite, enough said, lets go to the business! I’m gonna show you how to prepare the original sambal tuhau, the way we loves it so much in my home town.

Before anything, in order to make a really good sambal tuhau, you must get the freshest raw ingredient possible. If you know where to get it green around your area, go get it pls.

Main ingredient:

A) Tuhau : any amount, but to make a medium bowl portion, get 8-11 stems

B) Lime : 5 – 8 (depends on your preference, but I use 5 large size limes). Rice vinegar can replace lime, but your sambal will be less than half good.

C) Chillies : 1 pack (contains around 35-45 chillies). It must be a hot chillies like Thai chillies or in Malaysia we have the Cili padi @ bird’s eye chilli (I use this one – mind blowing hot).

Comment by 私貨珍藏 on April 26, 2015 at 9:27pm

Sabah Batik

Sabah batik is finally penetrating the international market.

The vision was made possible through the collaboration with Milano Deanoor Management Team who has years of experience in the fashion household.

Yayasan Sabah director cum Innorpise Corporation Sdn Bhd executive chairman Tan Sri Datu Khalil Datu Jamalul in disclosing this, said through the collaboration, they had trained many youths in batik production.

Speaking at the Sabah Batik Crafted for the World International Catwalk Fashion Show 2012 on Monday, he described the event as special as it was evident that vision could indeed be turned into reality.

“The batik showcased are crafted by local talents with the guidance from international designers. This event marks the successful story of this collaboration and we are honoured that internationally acclaimed models will soon be wearing and showcasing the products produced by our local youths,” he said.

Also present at the event were Chief Minister Datuk Seri Musa Aman and wife Datin Seri Faridah Tussin, as well as cabinet ministers.

The batik making course was part of the programmes carried out at Sabah Handicraft Centre in Keningau, which was launched by Prime Minister Datuk Seri Najib Tun Razak on June 16 this year. Among other courses organised are woodcarving, crystal moulding and sewing.

“Although the centre was only fully operating early this year, we are confident that this event will be the right step in positioning it as a forefront avenue for the development of Sabah’s handicraft industry.

“In doing so and to fulfill the vision of the centre, we will continue to work with reputable handicraft households,” he said.（November 14, 2012 Borneo Post）

Comment by 私貨珍藏 on April 26, 2015 at 9:12pm

Kelarai, Ulu Tomani Tenom

One of the recently-launched Sabah Development Corridor main principles is promoting balanced economic growth and distribution by focusing on reduction of income disparity and poverty, and by creation of employment opportunities.

One way of achieving this is by encouraging community-based tourism, aimed at dispersing the benefits of tourism to the rural community. The goal is to move beyond generating local employment to facilitating local employment, with emphasis on village homestays and handicrafts.

Currently, however, the village homestay and handicraft programmes are poorly organised, with most villagers involved on a part-time basis and unable to make a viable living from these activities.

One strategy is to professionalise the programmes, with native handicrafts promoted under the ‘One District One Product’ programme.

According to Malaysian Handicrafts Corporation Sabah director Yusak Mahamud, the One District One Product projects include those in Sumangkap (gong making) and Tinangol (beadmaking) in Kudat; Kg Enam, Nabawan (bamboo and the wild creeper salingkawang); Kuala Abai, Kota Belud (parang making); Pulau Buru-Buru, Semporna (lepa carving) and Kg Sarap, Menumbok (pandan mats).

“Our main thrust in our craft-entrepreneur development programme is to raise competent entrepreneurs and create job opportunities at grassroots level through communal craft making using local materials and skills,he says.

Last year some 400 craftspeople in Sabah took part in 47 promotions at state and national levels, earning a total of RM1.1 million.

Sitti B. Damsal, general manager of Sri Pelancongan Sdn Bhd, a Sabah Tourism Board subsidiary, sees good prospects for Sabah handicrafts. She says: a good future for Sabah handicrafts if we can get the young people to be involved in handicraft making, as the practitioners now are mainly elderly people. Our role is to enhance the product quality, and at the same time to help rural people economic well-being.

Comment by 私貨珍藏 on April 26, 2015 at 9:11pm

We see a potential in the international market, as our handicrafts, just as our costumes and dances, reflect their own ethnic identity for example the Bajaus produce items with striking colour, while the products from Keningau and the interior have unique motifs.

Our handicrafts are also handmade in small quantities not mass-produced in factories.

Sri Pelancongan Kadaiku handicrafts shop, which stocks exclusively Sabah handicrafts, has seen its annual sales rise to almost RM500,000 in the last few years. Multipurpose baskets and small rinago containers sell quite well, Sitti says, especially to the Japanese These containers, made in Kudat from rattan and bamboo, are practical and easy to carry. Domestic tourists may go for the kelarai and serdang items. (Kelarai products are sourced from Kg Batu Lungayan and Kg Baginda (Keningau), Nabawan and Ulu Tomani (Tenom) while serdang items come from Kota Belud).

Tourists from Australia and Europe face a problem if they want to bring some of these home because of import restrictions against certain raw materials so they stick to buying souvenirs like key-chains, bead necklaces and accessories, as well as books Sitti says Sabah-made batik is also displayed, but there are few takers, mainly because their loud colours are not to the liking of Westerners, who tend to prefer muted, earthy colours.

The shop also stocks musical instruments. Gongs, as well as traditional costumes, are popular with locals during the Harvest Festival. A Dutch person who has a shop specialising in Borneo musical instruments recently bought a gambus, the traditional musical instrument of the Brunei Malay community. Three pairs of brass or gut strip are traditionally plucked with the claw of an ant-eater. Gambu seludang is made in Bongawan of nyiri wood. It takes two weeks to complete a gambus, which can sell for RM800-1200.

Kadaiku staff go to villages to buy the handicrafts, but sometimes the villagers themselves bring their products to the shop. One well-known supplier is Julita Kulinting, 42, from Kg Batu Lungayan. One of her multi-purpose baskets, made of bamboo/salingkawang and rattan, earned her a seal of excellence from Unesco and the Asean Handicrafts Promotion and Development Association (AHAPADA) in 2003, one of three Sabahan craftspeople to be so honoured that year. (The other two are Kamisah Hj. Dullah @ Zalikah of Keningau for her bamboo, salingkawang and rattan basket, and Kumisah Ginsos, also of Keningau, for her multipurpose bamboo/salingkawang and rattan basket)

The seal recognises demonstrated excellence and standard setting high quality craftsmanship, creative and successful alliance of traditional skills and innovative application of indigenous materials, traditional technique and endogenous design, expression of cultural identity and traditional aesthetic value and respect for the environment.

Comment by 私貨珍藏 on April 26, 2015 at 8:55pm

Kuih Lidah Kampung Berundong Papar

Kuih lidah (lidah literally means "tongue") hails from the Bruneian Malay community of Papar, specifically Kampung Berundong, in Sabah and possesses designated GI status.

Comment by 私貨珍藏 on April 26, 2015 at 8:23pm

SABAH TEA

SABAH TEA is a member of YeeLee, a corporation which was incepted in 1973. It is a company that is well-diversified with active subsidiaries covering manufacturing and, the sales and distribution of a wide array of products both locally and internationally with tea as one of their distinctive product. Hailed as the magic bullet to keep heart disease and cancer at bay, tea Camellia Sinensis has become the drink of choice for many health conscious consumers. What’s healthier than tea? Of course SABAH TEA the 100% pesticide free tea.

SABAH TEA is grown at the rolling foothills of Mount Kinabalu, Sabah, using many innovative natural processes for pest and disease control. Set amidst a sprawling 6,200-acres land, 1,200-acres of the land has been dedicated to the Sabah Tea plantation. Pristine 130 million years old rainforest makes up the rest of the plantation which plays a huge role in maintaining the equilibrium of the fauna. Mother Nature has graced us with her best – the rainforest becomes a natural shield to the plantation as insects are drawn more towards it; leaving the harvest for SABAH TEA truly pure. Being a single-estate plantation, SABAH TEA consists only of the finest tea leaves picked from its own plantation. Thus, the quality and consistency of the tea is controlled and it is the only way to ensure that the tea is free from unknown substances or chemicals. These factors make SABAH TEA 100% pesticide free.

sabahtea2With highly experienced personnel in both the manufacturing and marketing sectors managing the product, SABAH TEA has now achieved its milestone in the international market with the support and platform provided by MATRADE to promote the brand in various events such as ‘Taste of London 2010’ in England, the ‘Malaysia Kitchen’ at Selfridges London, Birmingham, Manchester Trafford and Manchester Exchange, as well as ‘Taste of Auckland 2010’ in New Zealand.

And, these were tremendous opportunities gained by SABAH TEA to expand its market, allowing international consumers to experience and taste the goodness of its tea.

Trusted by many, SABAH TEA Garden has accumulated a series of accolades since it’s inception; the SKAL International B.V of the Netherlands, SIRIM (the national organization of standardization and quality) for its originality and outstanding quality, and also the SALM (Malaysian Farm Certification Scheme for Good Agriculture Practice) by the Department of Agriculture Malaysia for its efforts in sustainable agriculture.

SABAH TEA is proud to be a truly healthy Malaysian beverage for a healthy lifestyle.

Comment by 私貨珍藏 on April 26, 2015 at 8:13pm

Borneo Virgin Coconut Oil

Virgin coconut oil is sometimes described as having incredible and near-miraculous health benefits as a nutritional supplement. Some of these exaggerated claims are made by manufacturers or by websites that sell the coconut oil which is clearly a conflict of interest. Does coconut oil have any real benefits for health?

Coconut oil is extracted from the meat of mature coconuts harvested from the coconut palm. There are several methods for extracting the oil and they produce oils with different characteristics. In the traditional method, the coconut kernel is shredded, mixed with a little water, and then squeezed to extract an emulsion called coconut cream or coconut milk. The coconut milk is then allowed to separate naturally, and the oil rises to the surface. In the dry process, shredded coconut is dried in the sun or in an oven and the oil is extracted by pressing. The dried coconut kernel is called "copra", and coconut oil is sometimes called copra oil. Virgin coconut oil is defined as coconut oil obtained by mechanical or natural means with or without the application of heat, which does not lead to alteration of the oil. Coconut oil prepared by cold pressing preserves polyphenols and other biologically active components that may be degraded by heat.

Coconut oil is used in foods, medicines, cosmetics, and industrial applications. In some Asian countries, coconut oil is used for cooking and frying, and coconut milk is used as an ingredient in curry recipes. Coconut oil is resistant to rancidity and its use increased as a replacement for hydrogenated fats when manufacturers were required to report trans fats in nutrition labels.

Comment by 私貨珍藏 on April 26, 2015 at 8:12pm

Chemically, coconut oil is a mixture of triglycerides (compounds made of glycerol and fatty acids) with carbon chains of 8 to 18 atoms. Over ninety percent of the fatty acids in coconut oil are saturated, which means that they cannot oxidize and become rancid. Approximately 60% of coconut oil consists of medium-chain triglycerides (MCTs) with fatty acids of 6 to 12 carbon atoms. The only unsaturated fatty acids in coconut oil are oleic acid and linoleic acid which comprise only 8 percent of the total fatty acids. The typical fatty acid composition of coconut oil is given in the following table.

Caprylic Acid (C8:0) 8%
Capric Acid (C10:0) 6%
Lauric Acid (C12:0) 47%
Myristic Acid (C14:0) 18%
Palmitic Acid (C16:0) 9%
Stearic Acid (C18:0) 3%
Oleic Acid (C18:1) 6%
Linoleic Acid (C18:2) 2%

The health claims for coconut oil are based on the properties of some of the fatty acid components. Medium-chain triglycerides are absorbed directly from the gastrointestinal system and consumption of MCTs has been shown to increase energy expenditure and lead to greater losses of the adipose tissue in animals and humans.[1] Lauric acid is also found in human milk (6.2% of total fat) and it has antibacterial and antiviral activity[2,3].

Something that is less frequently mentioned about coconut oil is that its high content of myristic acid increases cholesterol strongly and the palmitic acid also increases cholesterol.[4,5] Even though coconut oil itself does not contain cholesterol because it is a vegetable product, its fatty acids produce a significant cholesterolemic response in the body.

One tablespoon of coconut oil (about 14 grams) provides 13.2 grams of saturated fat which is 65% of the Recommended Daily Allowance. This makes it difficult to add other sources of healthier dietary fats without exceeding the saturated fat allowance. Unfortunately, it is not possible to separate the fatty acids with potential beneficial effects from the ones that increase cholesterol.

Coconut oil may not be a good dietary fat, but when used as a skin moisturizer, it is as effective and safe as mineral oil.[6] In addition, applied topically as a cream or lotion, coconut oil has antimicrobial properties against yeast infections such as Candida[7], and antifungal properties against Trichophyton[8] which is the fungus that causes tinea fungal infections like ringworm, athlete's foot and jock itch. The antifungal properties of coconut oil may be due to its content of medium chain fatty acids such as capric acid.[9]

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