NST Online: StreetsJohor
NST Online: StreetsJohor |
| Posted: 02 Nov 2011 10:53 AM PDT 2011/11/02 Some 130 teachers from schools in Johor and Malacca were feted at Tanjung Puteri Golf Resort SOME 130 teachers from schools in Johor and Malacca that subscribe to New Straits Times (NST) and Berita Harian (BH) were recently given a treat at Tanjung Puteri Golf Resort in Pasir Gudang. The New Straits Times Press (NSTP) Teacher's Appreciation Day 2011 was to thank the schools for using the newspapers as teaching aids.
She said the newspapers were useful as teaching aids in class, while the educational pullouts provided examination tips, revision exercises and explanations of the school syllabus. This would, in the long run, help to strengthen the country's educational system, she said.
NSTP publishes various weekly supplements focused on different levels of education. Berita Harian offers Skor, Didik and Varsiti. Salmah said these three supplements were well received by teachers and students, who find them helpful in preparing for examinations.
These pullouts inform the reader of what's happening in schools and higher learning institutions in Malaysia and overseas. The NIE concept dates back to the 18th century in the state of Maine in the United States, where it was used to promote civic awareness among students as well as develop their reading and life skills. It was New York Times that first put the NIE concept into practice in the 1930s. Since then, 700 newspapers worldwide have adopted it. SK Kangkar Pulai 2 teacher Rabiatul Adawiyah Abdul Rahim, 33, said Didik had enabled many of her pupils to be well-prepared for their examinations. "Since the school subscribed to BH last year, we have noticed an improvement in academic achievement among pupils. They are able to answer their examination questions better, and we notice better achievement, particularly in essay-writing," she said. SK Sri Laksana teacher, Halimah Mat Sarip, 54, said the school had noted an almost 80 per cent increase in academic achievement following the usage of educational supplements under the NSTP group of newspapers. She said her pupils were now able to better understand lessons in English and Bahasa Malaysia grammar. "Previously, many pupils were less skilled in grammar, but now they are more confident, especially during conversations." The teachers' appreciation day programme included an aerobic session, games, karaoke and special stage performances. The event received support from Dutch Lady, Seba Med, Hot Perfume, Zymtechworld and Maybank. Also present were Johor NSTP marketing assistant manager Shazli Aghus, Malacca marketing assistant manager K. Gunasegaran, and Johor Education Department assistant director (English) S. Shanmuganathan. Full content generated by Get Full RSS. |
| Chef Sun’s hot for his winning dishes Posted: 02 Nov 2011 10:26 AM PDT 2011/11/03 IF Chin Chee Sing had not been cajoled into accepting a job at a Chinese restaurant many years ago, food connoisseurs in Johor Baru would not have the chance been able to savour his innovative recipes today at the newly opened Loon Sing Restaurant in Bukit Indah, Johor Baru. Chin, otherwise known as Chef Sun, is a celebrity chef of sorts, having appeared in a series of local and international cooking programmes on television. With a string of awards under his belt, Chin had been also been selected as a judge in numerous local and international cooking competitions.
Then in 2005, where he won in the "hot dish" category and the "the World Master of Skill" award from Les Amis d'Escoffier in the event held in Guangzhou, China. The 40-year-old, with 23 years of culinary experience in Chinese cuisine, also garnered a gold with distinction and a Best Food Presentation award in the food exhibition and decoration category in the fifth World Golden Chef competition in Kuala Lumpur in the that same year.
The irony is that Chin had never planned to become a chef nor was cooking his ever his passion. "When I left school, someone suggested that I help out at the kitchen of a Chinese restaurant. Since I was not interested in furthering my studies and I was jobless at the time, I accepted the offer," said Chin.
Besides churning out dishes, Chin is a also a part-time columnist for a local Chinese daily writing about what he knows best — Chinese food. Among the dishes found on the menu of the Loon Sing Restaurant, which features a dark and which is set in an elegant setting that is said to be the latest trend in restaurants in China, are the binchotan (note: correct spelling) charcoal beancurd, the Fuzhou-styled Buddha jumps over the wall, double-boiled spare ribs and fish maw soup with American ginseng in teapot, and the Szechuan-styled dried chilli chicken with peppermint. "For the spare ribs and fish maw soup, which had has nutritious ingredients such as dendrobium, dried scallops and bamboo piths, the dish was it is boiled for a total of 10 hours before serving. "No monosodium glutamate is added in our recipes as we know diners today are health-conscious. "The pork belly that we use for our deng bo rou (a popular Chinese dish) is also processed to get the oil out before we marinate it with honey," added Chin. As for the bin-chotan charcoal beancurd, which is one the restaurant's signature dishes, Chin uses bin-chotan charcoal powder imported from Japan. His herbs and spices are sourced locally, as well as from countries such as Japan, China and Australia. The non-halal two-storey restaurant, which can accommodate up to 500 guests, recently added dim sum dishes to its menu. Full content generated by Get Full RSS. |
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