New Tourism Minister pledges effective solutions to boost industry
New Tourism, Arts and Culture Minister Datuk Seri Nancy Shukri is committed to coming up with effective solutions and long-term measures for the tourism sector.
The Batang Sadong MP said she was aware that many industry players, including airlines, were facing trying times from Covid-19 and falling oil prices.
"With the apparent impact of Covid-19 on the world economy, businesses and routines are adversely affected. Coupled with the downward trend of crude oil prices, it is clear that we have to work harder to overcome the challenges ahead.
"I believe our economy is resilient enough to face these challenges.
"With this new Cabinet line-up, we shall take advantage of all opportunities available to persevere through this crisis," she said in a statement on Tuesday (March 10).
Nancy thanked Prime Minister Tan Sri Muhyiddin Yassin and Sarawak Chief Minister Datuk Patinggi Abang Johari Tun Openg for their trust in appointing her to the Cabinet.
She pledged to put the needs of the country and people first in her ministerial duties and to uphold the principles of fairness and equity.
"I shall endeavour to continue serving the people of Malaysia regardless of race, religion and political alliances.
"My focus will be on delivery with the notion of accountability to the rakyat," she said.
She also assured Sarawakians that Gabungan Parti Sarawak (GPS) would remain focused on preserving and safeguarding the state's constitutional rights and the Malaysia Agreement 1963.
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"To my constituents in Batang Sadong, I am still the same Nancy Shukri you know and will continue to serve you in my capacity as the Member of Parliament of Batang Sadong," she added.
~The Star~
中央变天 居林机场计划有变数
吉打州务大臣拿督斯里慕克里兹表示，随著中央不再由希盟执政，他也无法确定兴建居林国际机场的计划是否得以继续进行。
他表示，兴建居林国际机场的计划在进行中，吉打州政府也已开始进行征地，但想不到中央突然变天。而他不确定现在执政中央的政府，是否会配合继续进行机场计划，还是会取消或拖延。
无论如何，他强调，吉打州政府会在本身权限内，尽力推动这项计划。
慕克里兹也是土团党署理主席，他昨晚在“捍卫人民委托之旅”巡回讲座会上，如是指出。
曾在国阵和希盟执政时期担任州务大臣的他也分享说，希盟的州行政议员的表现比国阵更好，人人以民为本。
“我们在执政吉打州政府的2年内，还在研究和探讨各项计划，今年才是进入执行期。”
另外，他也提醒民众，必须监督新中央政府和新内阁部长。
诚信党全国署理主席拿督沙拉胡丁则促请民众有耐心，并矢言希盟将会重返布城。
他说，希盟执政中央时已证明是个廉洁的政府，短短近2年的时间已提升大马的名声，若继续执政，相信会取得更高成就。
古邦巴素国会议员暨安南武吉州议员拿督阿米鲁丁则表示，有人企图推翻吉打州政府，因此希望吉打19位希盟与土团党州议员站稳立场，不要掉队。
他说，倘若有议员接受献意而跳槽，这将令该议员无法面对大选时，人们所给予的委托。
出席者尚有吉打州公正党主席拿督佐哈里阿都及吉打州行动党主席陈国耀等人。
~东方日报~
COVID-19: Malaysia bars entry of cruise vessels
Malaysia will not to permit entry of cruise vessels to its ports with immediate effect due to the COVID-19 outbreak until the overall situation improves and the spread of the virus is contained, said Health Director-General Datuk Dr Noor Hisham Abdullah.
He said in view of the recent resurgence of COVID-19 cases in Malaysia and around the world, various measures were being taken by the Malaysian authorities to contain local transmission and to safeguard public health.
He said entry and transit of cruise vessels, passengers and crew members require considerable medical resources to be made available at ports for screening and treatment purposes.
"During this difficult period, it is important that more medical resources are concentrated at hospitals to attend to medical emergencies and undertake preventive measures.
"As such the Ministry of Health in consultation with other government ministries and agencies has taken the decision not to permit the entry of cruise vessels to Malaysian ports," he said in a Facebook posting today.
Dr Noor Hisham said the Health Ministry aknowledged that the cruise industry is an important component of Malaysia’s tourism sector and has contributed significantly to the Malaysian economy but was hopeful that this is a temporary measure and was confident that the concerted efforts of all parties will assist in resolving the issue at hand soonest possible.
-- BERNAMA
马来西亚全面禁止游轮停泊
马来西亚政府发出指令，禁止所有游轮停泊在该国港口或码头。
当今大马引述《星报》报道，这个即时禁令是暂时性措施，由卫生部和交通部联合发出，并在槟州港务局发出通令给船主、代理商、港口和码头后才传开。
通令指出，所有游轮暂时禁止进入马来西亚所有的港口，直到另行通知为止。
巴生港务局也发出相同通知，说明尽管游轮业十分重要，但这个临时措施有其必要。
巴生港务局总经理苏巴马连表示，希望这个临时措施的实行及在所有人配合之下，能够尽快解决冠病所带来的问题。 马来西亚是继菲律宾、台湾、香港和日本后，实施游轮禁令的国家。
~早报网~
A curry puff (Malay: Karipap, Epok-epok; ) is a snack of Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.
A common snack in Malaysia and Singapore, the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. Other common varieties include eggs, sardines, and onions or sweet fillings such as yam.
Curry puffs are enjoyed throughout Brunei, Malaysia, Indonesia, Singapore, Myanmar and Thailand. It also shares many similarities with the empanada, a popular pastry in Spanish- and Portuguese-speaking countries.
In Malaysia, curry puffs are commonly found sold freshly fried at many Malay, Chinese and Indian food stalls and even at trendy cafes.
Another Malay version of this snack is known as epok-epok and teh-teh which is smaller than the curry puff. The curry puffs from Indian bakeries differ from epok-epok in the use of 'layered' pastry that creates a flaky crust. Other varieties of the epok epok are filled with a half boiled egg instead of chicken. Another alternative is tinned sardines.There are also vegetarian curry puffs that are in fact not spicy and made from shredded radish, tofu, potatoes and grated carrots. They are often eaten with sweet chili sauce. There is also relatively large and nice looking version of curry puff called shell curry puff sold in shopping malls of Isetan and AEON and others in Malaysia.
Manufacturers have developed a version of the curry puff that can be frozen and later reheated by the consumer. These are suitable for the export market and can be produced in volume for shipment to various regions, such as the Middle East, where there is demand. In addition, new fillings have been experimented with, including tuna and black pepper.
In Indian food stalls in Malaysia, it is quite common to find vegetarian curry puffs with potatoes, carrots and onions as fillings.
~Wikipedia~
Sup Kambing or Sop Kambing is a mutton soup from Indonesia, commonly found in Indonesian cuisine and Malaysian cuisine. It is prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colour.
In Malaysia, sup kambing is associated with Muslim Malaysian Indian community and believed to be of Indian origin. In Singapore, the dish is also associated with the Muslim Indian community of the island.
Ingredients
There are many versions of sup kambing recipes, however there are two main groups of sup kambing traditions; the Indonesian version are derived mainly from Arab, and to some extent, Dutch influences, while Malaysian and Singaporean version is often called as sup kambing Mamak which solely derived from Muslim Indian influences. Other main differences are the Malaysian and Singaporean version consists of the chunks of goat meat in yellowish, rather thick and oily broth with rich spices; while in Indonesian version, the goat meat often also includes its bones (ribs or leg bones), has a lighter broth and balanced spices, and it also contains slices of vegetables including tomato, leek, celery, carrot and sometimes potato.
A simple sup kambing recipe uses goat meat, slices of tomato, leek, celery, and ground spices which includes; ginger, pepper, garlic, shallot and salt. However, another elaborate recipes might add more complex spices, which might includes cardamom, cinnamon, candlenut, nutmeg, clove and star anise to add aroma and taste.
~Wikipedia~
