When I hear the word paua, this is what comes to mind – a gloriously shiny, multi-hued, mainly blues and greens, shell which is often used to make decorative ornaments or jewelry. In fact, I have a earring or two made from this unique resource.
So, when my sister’s mother-in-law asked me if I wanted to try grilled paua, I immediately replied “Yes!”
And so, that night, after an 8-hour drive from Auckland to Wellington, I enjoyed my first taste of lightly grilled paua with a squeeze of lemon. So, what did I think? Yum, tastes just like chicken!
Note: I forgot to take a picture of the delicious grilled paua because it was already late at night and I was hangry. I have to say that it tastes better than it looks though.
When we arrived at the lighthouse, I looked up at the seemingly neverending wooden steps built into the cliff side and wondered to myself “Am I really going to do this?”
The stairs were steep, it looked like they were at a 30 degree angle, and oh there were so many of them! I was worried that I’d be winded halfway up and then get stuck on the steps, and emergency services would have to be called in. After all, I’d just completed an unplanned one hour hike at the Putangirua Pinnacles.
Eventually though, I got out of the car and mumbled to myself “If I don’t do this, I’ll regret it the second I’m on the plane on the way back home.” So, off I went. Despite the fact that my legs were already feeling wobbly.
The official website for the Cape Pallier lighthouse stated that there are 253 steps but the signboard at the bottom of the steps declared something different. Someone had scratched out “253” and wrote “251” instead. I intended to count the steps as I made my way up but with the steepness of the stairs and breathlessness that assailed me, I stopped at 27, so the actual number of steps will remain a mystery to me!
It must’ve taken probably 10 minutes for me to reach the top, only because I stopped many times and whenever there were folks heading down and past me, I gripped the handrail with all my might, refusing to move. I had this vision in my head that if I continued upwards while they past me, Bernoulli’s principle would be in effect and I’d be blown off the stairs! Though my counting abilities failed me, my imagination was working more than fine!
Of course, after catching my breath and enjoying the view around me, it was time to leave which means going down the perilous wooden steps which either numbered 253 or 251. I said a little prayer that I wouldn’t fall head over heels as I looked at the journey downwards that awaited me. Eeeeeeeek!!!
I had every intention of completing my posts ahead of time despite the fact that I would be off on a holiday for two weeks in April. However, those intentions turned out to be pipe dreams.
Nevertheless, when I realised that I’d be posting according to my own schedule and not the planned schedule for the challenge, I tried not to panic and reminded myself that this challenge is not meant to add stress to my life.
So, I plodded on, and was happy (and not anxious) at posting some letters many days later. One of my motivations to keep going was that I really liked my theme this year – Malaysiana! I was happy to write about the culture, food and other interesting facts about the country I live in. It was equally awesome to read the comments!
So, post A to Z, I want to catch up on blogs that I’ve missed from the folks that did this year’s challenge! Also, I’ve been toying with the idea of perhaps doing a post focused on Malaysiana perhaps once a week so we’ll see how that pans out!
The London Zoo, or as it was known then, “Gardens and Menagerie of the Zoological Society of London”, began operations in 1826.
Compared to these zoos in Europe, Malaysia’s Zoo Negara or National Zoo, is relatively young, opening its doors only in 1963.
I have to confess, the last time I went to the Zoo Negara, was in primary school as part of a school trip so I unfortunately cannot describe its current state (which I hope has improved!). One of the biggest zoo news recently, well in 2015, was the birth of a baby Giant Panda named Nuan Nuan at the Giant Panda Conservation Centre.
I’d actually like to take a close look at this baby and I’d probably have to do it soon since according to Malaysia’s agreement with China, Nuan Nuan has to be returned to China when she turns two.
Yang Di-Pertuan Agong is a title referring to the monarch and the head of state of Malaysia. This position is rotated among the sultans and other heads of states in Malaysia, every 5 years.
The Yang Di-Pertuan Agong is the Commander in Chief of the Armed Forces. Being the country’s supreme head, he is also tasked with appointing the Prime Minister, the ministers and deputy ministers and the attorney-general.
The current Agong, Sultan Muhammad V, who at 47, is the youngest monarch appointed since Malaysia’s independence in 1957.
Three eXotic facts about Malaysia you might find interesting (or not) :
#1. We call our elders uncle or auntie – Being called uncle or auntie by someone who is younger than you are but not someone you’re related to, is how we show respect to our elders. When I was younger, folks I interacted with at the grocery store or post office, would call me Kak (sister). This is also a form of respect. However, in recent years, no one has called me Kak and instead, I’m now auntie 😦
#2. All Malaysians have an identity card (IC) – It’s a rite of passage that every 12 year old get their identity card (IC). Each IC has a unique identifying number (like a social security number), full name, photo, current residential address and gender (in case you can’t tell from the picture, I suppose). The IC also comes with a chip. Our IC is more important than our driver’s licence, we need it to open bank accounts, apply for a passport and most government transactions. There’s been a rumour that information from our driver’s licence would be merged with our IC so that we wouldn’t have to carry both photo IDs. So far, it’s remained that – a rumour.
#3. Where’s the pork? If you visit Malaysia and decide to go grocery shopping, be prepared to not find pork in the meat section. That’s because in our supermarkets, there is a non-halal section, which is normally somewhere in the back of the store and this is where all the pork, pork products and products without the halal certification, is secreted away. This section would also have their own cash register, so you pay for your non-halal products there before you pay for the rest of your groceries at the regular cash registers before exiting. Alcohol is also found in this section.
Sarawak, my home state, was once a Kingdom and its ruler was Sir James Brooke, the first White Rajah, who ruled from 1842 until his death in 1868.
He was conferred as Rajah after he helped to quell a rebellion among the Sea Dayaks in Lundu, and from what I’ve read, it seemed that it was a situation that he fell into totally by accident!
During his rule, Rajah Brooke, accomplished a great many things, among them he dealt with the practice of head-hunting and also suppressed piracy in the region.
Just recently though, I learnt that the Brooke Gallery was opened in Fort Margherita, Sarawak on September 26th, 2016 by Jason Brooke, a descendant of Sir James Brooke. Interesting fact: If the Brooke Dynasty still ruled in Sarawak, Jason Brooke would’ve been second in line to the title of Rajah of Sarawak.
Villages abound in Malaysia. One of the more well-known villages that we have is Kampung Baru or New Village, which is situated in the heart of Kuala Lumpur. Due to its prime location, developers have been wooing residents of the Malay enclave, however elders in the village have resisted. So far.
I’ve never been to Kampung Baru but I’ve only driven past it on the myriad highways that surround this village established in the 1900s. Friends who have, tell me that it’s a typical Malay village, wooden houses and all.
And apparently, this humble village, which began as a pastoral community way back when, is now a food hub as well. Guess I better plan a trip there soon!
If I didn’t have any access to pictures and was asked to describe what an ulam (oo-lam) is, I’d say that it’s a platter of raw vegetables (cucumber sticks, a variety of herbs, grilled eggplant, etc…) with a spicy chili and shrimp paste dip or sambal belacan.
However, I do have access to pictures so I’ll just show you what an ulam is –
In Malaysia, there are about 120 types of plants that can be used in an ulam. These plants can either be eaten raw, blanched or grilled lightly. Each region in the country has their own way of serving ulam and also the dip it’s served with. Besides sambal belacan, ulam can also be served with a durian-based dip called tempoyak.
Ingredients of an ulam can also be used to make a rice dish called, what else, nasi ulam (ulam rice). Interested to give it a try? Here’s a recipe – Malaysian Mixed Herb Rice.
Note: Though April is over 😦 I’m committed to completing the rest of the posts in this theme mainly because it’s been educational for me to write about it! And also, I don’t like to leave things unfinished! For the few of you who’re still hanging around reading my belated A to Z Challenge posts, thank you! Once I’m done with all my posts, I’ve every intention to visit fellow A-to-Z-ers and read their fine posts!
Tuak (too-wak) is a popular Iban rice wine made from glutinous rice and homemade yeast. It’s normally made for Gawai or the Harvest Festival, held every year on the 1st of June. Traditionally, it’s not commercially made, rather each household would make their own based on a family recipe handed down through generations.
If you visit any longhouse in Sarawak, it’s traditional to be served tuak as a welcome drink. However, be ready, there’ll be several people holding out the glasses as tuak to welcome you, not just one. And as a guest, you’re obliged to drink every glass offered.
Recently, my sister in New Zealand tried to make her own batch of tuak and I’m happy to report that it almost tastes as authentic as the tuak our mother makes. The difference was the yeast she used and that she replaced glutinous rice with sushi rice.
If you’re ever in this part of the world, go ahead and give tuak a try!