Thursday, May 5, 2011

SABAH 5 STAR HOTEL

Sabah 5 - Star Hotels
 
Hyatt Hotel - Hyatt Regency Kinabalu is located in the heart of the city of Kota Kinabalu facing the South China Sea. This compact capital of the state of Sabah is also the international gateway to East Malaysia. Only 15 minutes from the Kota Kinabalu International Airport, Hyatt Regency Kinabalu sits in the hub of the vibrant business, shopping and entertainment districts of Kinabalu......

 
Shangri-La's Tanjung Aru Resort - This seaside resort is set amidst 25-acres of lush landscape gardens. Shangri-La¡¦s Tanjung Aru Resort is conveniently located 10 minutes away from the City Center, Kota Kinabalu International Airport and five beautiful coral islands......


 
Nexus Resort - The Nexus Resort Karambunai - literally a world unto itself. A secluded forty five acres of tranquil, natural beauty on the Karambunai Peninsular, thirty kilometres east of Kota Kinabalu in Sabah, Malaysia......

 
Shangri-La Rasa Ria Resort - At the point where the jungle meets the sea, overlooking the glorious Dalit Beach, is Shangri-La's Rasa Ria Resort. Surrounded by 400 acres of gardens and with rooms overlooking a stunning vista of white sands and surf, the Rasa Ria Resort is a great setting for a romantic vacation......

 
 
Sutera Harbour Resort - Nestled between the shores of the South China Sea, fronting the tropical islands and the majestic Mount Kinabalu, is the grand expanse of Sutera Harbour Resort. The 384-acre resort provides a spectacular array of activities from its luxurious five-star hotels, championship golf course, marina and recreational facilities, with future development of premier condominiums and bungalows......

 
The Pacific Sutera Hotel - The Pacific Sutera Hotel is strategically located close to the shopping and business district of Kota Kinabalu. Set within the idyllic site of the Sutera Harbour Resort, along the coastline of the South China Sea, all 500 deluxe rooms provide a breathtaking view of either sparking blue waters or the 27-hole championship golf course of the prestigious Sutera Harbour Golf & Country Club......

 

A HISTORY OF MODERN FOOD SERVICE

A HISTORY OF MODERN
FOOD SERVICE
The value of history is that it helps us understand the present and the future. In food
service, knowledge of our professional heritage helps us see why we do things as we
do, how our cooking techniques have been developed and refined, and how we can
continue to develop and innovate in the years ahead.
An important lesson of history is that the way we cook now is the result of the
work done by countless chefs over hundreds of years.Cooking is as much science as it
is art. Cooking techniques are not based on arbitrary rules that some chefs made up
long ago.Rather,they are based on an understanding of how different foods react when
heated in various ways, when combined in various proportions, and so on.The chefs
who have come before us have already done much of this work so we don’t have to.
This doesn’t mean there is no room for innovation and experimentation or that we
should never challenge old ideas. But it does mean a lot of knowledge has been collected
over the years, and we would be smart to take advantage of what has already
been learned. Furthermore, how can we challenge old ideas unless we know what
those old ideas are? Knowledge is the best starting point for innovation.
THE ORIGINS OF
CLASSICAL AND MODERN CUISINE
Quantity cookery has existed for thousands of years, as long as there have been large
groups of people to feed,such as armies.But modern food service is said to have begun
shortly after the middle of the eighteenth century. At this time, food production in
France was controlled by guilds. Caterers, pastry makers, roasters, and pork butchers
held licenses to prepare specific items. An innkeeper,in order to serve a meal to guests,
had to buy the various menu items from those operations that were licensed to provide
them.Guests had little or no choice and simply ate what was available for that meal.
In 1765, a Parisian named Boulanger began advertising on his shop sign that he
served soups, which he called restaurants or restoratives. (Literally, the word means
“fortifying.”) According to the story, one of the dishes he served was sheep’s feet in a
cream sauce.The guild of stew makers challenged him in court,but Boulanger won by
claiming he didn’t stew the feet in the sauce but served them with the sauce. In challenging
the rules of the guilds, Boulanger unwittingly changed the course of food service
history.
The new developments in food service received a great stimulus as a result of the
French Revolution,beginning in 1789.Before this time,the great chefs were employed
in the houses of the French nobility.With the revolution and the end of the monarchy,
many chefs, suddenly out of work, opened restaurants in and around Paris to support
themselves. Furthermore, the revolutionary government abolished the guilds. Restaurants
and inns could serve dinners reflecting the talent and creativity of their own chefs,
rather than being forced to rely on licensed caterers to supply their food. At the start
of the French Revolution,there were about 50 restaurants in Paris.Ten years later there
were about 500.
Another important invention that changed the organization of kitchens in the eighteenth
century was the stove, or potager,which gave cooks a more practical and controllable
heat source than an open fire.Soon commercial kitchens became divided into
three departments: the rotisserie, under the control of the meat chef or rôtisseur, the
oven,under the control of the pastry chef or pâtissier,and the stove,run by the cook or
cuisinier.The meat chef and pastry chef reported to the cuisinier,who was also known
as chef de cuisine,which means “head of the kitchen.”
riod following the French Revolution, Marie-Antoine Carême (1784–1833). As a
young man, Carême learned all the branches of cooking quickly, and he dedicated his
career to refining and organizing culinary techniques.His many books contain the first
systematic account of cooking principles, recipes,and menu making.
At a time when the interesting advances in cooking were happening in restaurants,
Carême worked as a chef to wealthy patrons,kings,and heads of state.He was perhaps
the first real celebrity chef, and he became famous as the creator of elaborate, elegant
display pieces and pastries, the ancestors of our modern wedding cakes, sugar sculptures,
and ice and tallow carvings. But it was Carême’s practical and theoretical work
as an author and an inventor of recipes that was responsible,to a large extent,for bringing
cooking out of the Middle Ages and into the modern period.
Carême emphasized procedure and order. His goal was to create more lightness
and simplicity.The complex cuisine of the aristocracy—called Grande Cuisine—was
still not much different from that of the Middle Ages and was anything but simple and
light. Carême’s efforts were a great step toward modern simplicity.The methods explained
in his books were complex, but his aim was pure results.He added seasonings
and other ingredients not so much to add new flavors but to highlight the flavors of the
main ingredients. His sauces were designed to enhance, not cover up, the food being
sauced. Carême was a thoughtful chef, and, whenever he changed a classic recipe, he
was careful to explain his reasons for doing so.
Beginning with Carême, a style of cooking developed that can truly be called international,
because the same principles are still used by professional cooks around the
world. Older styles of cooking, as well as much of today’s home cooking, are based on
tradition. In other words, a cook makes a dish a certain way because that is how it always
has been done. On the other hand, in Carême’s Grande Cuisine, and in professional
cooking ever since,a cook makes a dish a certain way because the principles and
methods of cooking show it is the best way to get the desired results.For example,for
hundreds of years, cooks boiled meats before roasting them on a rotisserie in front of
the fire. But when chefs began thinking and experimenting rather than just accepting
the tradition of boiling meat before roasting,they realized that either braising the meat
or roasting it from the raw state were better options.



Monday, May 2, 2011

Ambuyat


ambuyat

Bahan-bahan

  • 1/2 pek sagu putih
  • 1/4 kacang tanah
  • 1 ikat sayur kangkung
  • 10 btg kacang panjang - dipatah2kan [jangan dihiris]
  • 3 biji cili padi - boleh tambah lagi klu nak pedas
  • 1500 ml - air
  • 1 tin ikan sardin
  • bahan perasa

Cara-cara

CARA BUAT BEBOLA SAGU:

  1. masak sagu dengan air mendidih. kacau sehingga bancuhan sagu kelihatan pekat/kental. Ambil sesenduk sagu & bulat2kan guna chop stick. rendam seketika bebola tersebut dlm semangkuk air suam sementara membuat kuah. Buatlah bebola sagu sehingga habis bancuhan
CARA BUAT KUAH:
  1. kacang tanah digoreng lps tu kisar. Kemudian didihkan air dalam periuk.
  2. setelah air mendidih, masukan kacang tanah & ikan sardin yang tlh dilumat - biarkan seketika.
  3. kemudian masukan kacang panjang, kangkung, bebola sagu, cili padi dan bahan perasa. kacau seketika. Biarkan sayur 1/2 masak than matikan api.
  4. masakan ni boleh dimakan bersama nasi putih, mee atau dimakan begitu sahaja. Ianya sedap semasa masih panas lagi.

Tuhau Sabah ! (sejenis jeruk tumbuhan)



Bahan-Bahan :
1 kati tuhau
1/2 cawan jus limau nipis atau cuka
2-4 bawang merah yang dihiris halus
2– 3 cili merah dihiris halus
Garam secukup rasa

Cara Menyediakan :
Isi Tuhau dihiris halus dan dijeruk dengan bahan-bahan yang lain.

Sunday, May 1, 2011

MAHUA NATURE

Seraya tree in MahuaMahua Nature Holidays Sdn. Bhd. is a specialty travel company that concentrates on arranging trips to Mahua Waterfall and other attractions in Tambunan (a district in Interior Sabah, Malaysian Borneo). We also coordinates HOMESTAY packages with host families around Patau village.

We can custom make your trip itinerary that will suit your interest, budget, group size and duration of stay.
 
The majority of our crew are local Patau residents so you are assured of genuine native hospitality.
 
To us, you are not simply a visitor. You are our guest.
 
General Terms & Condition
  • This site contains only general information. Clients are requested to contact us for more details.
  • We request a minimum of 2 persons per trip (excluding Patau Homestay Package)
  • At present, we do not arrange for tours or accommodation to areas/attractions outside of Tambunan.

PATAU VILLAGE

Mt. Kinabalu from Panoramic Hike
Mt. Kinabalu from Panoramic Hike
Patau paddy field
Patau paddy field
Patau women in Kadazan costumes
Patau women in Kadazan costumes
Patau MapPATAU village is situated in a scenic valley surrounded by forested hills and mountains. At an elevation of around 2,000 meters above sea levels, day time temperature is around 22-28oC while night time can dip to a chilly 16-18oC.
 
With a small community of only a few hundred residents, Patau village provides a peaceful retreat. It is truly an ideal place to relax and enjoy a slow pace of life. Visitors will be hosted by families who will provide simple accommodation, local cuisines and cultural performances (for group bookings of 15 pax and more).
 
Together with the friendly locals, join some of the activities that make up daily life in Patau from tapai brewing (a potent rice wine), bamboo mats weaving, gong playing (musical instrument used to convey celebratory, funerary and warning messages) or party with us during festival seasons (May - Harvest Festival and December - Year End).
 
However, if you prefer the outdoors, then explore the wonderful nature and extraordinary biodiversity found around Patau and Crocker Range. You can swim at Mahua Waterfall, join the Panoramic Hike, explore the jungle and hunt for wild games. Or for a milder outdoor actions, get involve in agricultural activities such as planting and harvesting rice (season based) or you can while your time away fishing.
 
Along the way, pick up the local lingo and learn the sing-song language of the Kadazandusuns.
 
Whatever you chose to do, a homestay with us will be a unique and memorable experience.
 
**Cultural performances - for group booking of more than 15 pax and more.

MAHUA NATURE HOLIDAYS Y O U R G U I D E T O E N C H A N T I N G T A M B U N A N

Mahua WaterfallMahua Waterfall is a pristine natural fall that nestled deep in the tropical forest of the Crocker Mountain Range. This spectacular waterfall is approximately 17 metres tall and has a pool depth of 1.3 metres.
 
One of the most accessible beautiful fall in Sabah, the drive up to Mahua takes an approximate 1½ hr drive from Kota Kinabalu. Visitors will will pass through scenic uphill drive through small villages and forests on the Crocker Range.
 
A trek to find blooming Rafflesia may also be made upon prior arrangment en route to Tambunan (subject to season).
 
The drive will end at the Mahua Sub-Centre which is the park entrance. From here on, it takes an easy 15 mins walk along the river to reach the waterfall.
 
A highlight in itself, this walk will delight any nature enthusiast with the sight of endless towering Seraya trees with huge trunks, giant bamboo trees and birds-nest ferns while endlessly entertained by the chorus of insects and forests birds.
 

sabah ...Are You Sabahan?

Once you enter into this humble blog.. don’t shy to welcome yourself in the comment box below.
This is the place I’m giving you all readers just to say Hi to everyone, say what do you think about Sabahan, say which tribe are you as a Sabahan, tell readers which part of Sabah you’re at, and even put your name or Blog address link so other readers can follow you, put your glamor name in or what ever name you like to and express your thoughts about this blog, share your experience about Sabah, share your experience about any interesting places/spot you’ve visited in Sabah and where you want to go next..