NST Online: StreetsJohor
NST Online: StreetsJohor |
| Posted: 07 Nov 2011 09:08 AM PST Johor Area Rehabilitation Organisation offers eco-friendly goods DAYS before the Johor Area Rehabilitation Organisation (Jaro) Green Market event last month, passers-by along Jalan Sungai Chat saw the wall mural in front of the Jaro building and started to ask questions. While environmentalists and "green consumers" appreciated Jaro's initiative to bring together local enterprises in a green market, many curious visitors turned up at the event to find out more.
Jaro was established in 1952 to equip disabled artisans with skills in rattan-weaving, book-binding and tailoring. The new focus of Jaro Green uses the same traditional skills and materials to create products for customers who want to adopt green living.
Customers gained a more holistic view as they met with local farmers such as John Kow from Ulu Tiram who believes in employing responsible farming methods. Desaru Fruit Farm, represented by a team headed by Henry Goh, sold a wide range of fruits and products, including teas, cordials and snacks.
"Go Green Go Organic" was the mantra at the market of farmers using organic fertilisers produced by earthworms. Alex Kee of Alfabotanics, a green entrepreneur and keen organic gardener, interacted with customers to educate them on the benefits of compost in organic gardening. The fresh ginger beer he made was served chilled at Hijau Cafe, along with snacks such as the popular fried organic noodles provided by Zenxin Organic Farm. Consumers concerned about the foods they eat learnt from Thomas Fann about his vision to start a local scheme called Community-Supported Agriculture (CSA). CSA removes the middleman, allowing consumers to buy directly from farmers for a regular supply of their choice of greens through Johor Green, a non-governmental organisation which represents consumers. (For details on CSA, visit www.johorgreen.com and complete an online survey, or email queries to info@johorgreen.com). "I'm interested in solar lamps," said Er Liang Chye, 52, who brought his children, Anthony, 15, Esther, 11 and Andrew, 9, to the market to learn more about the green lifestyle. He said his family has put into practice some green habits at home. They spend time surfing the Internet and discussing green technologies with retailers such as UgSolar Technologies and Elite Ecomart. "This is a good way to get to know Jaro better," said Naomi Prasannan, who only recently learnt about Jaro. She heard a great deal about Jaro and its handmade quality products, and ended up buying several rattan baskets. She also got a handy Jaro Go Green grocery bag that were chosen by her 9-year-old twin daughters, Nariko and Noriko, and 4-year-old son, Matthew Vivek. Tunku Shahariah Tuanku Abdul Rahman, who was at the opening ceremony of the Green Market, enjoyed browsing at the market with Patricia Lim, a Jaro committee member. Besides discovering cold-pressed handmade soaps, made in Johor Baru by the Soap Gallery, they also learnt about 100 per cent unprocessed and untreated wild honey, farmed by The Bee Shop in Segamat and Tangkak. When passion fruits farmed by Desaru Fruit Farm were cut for sampling, Tunku Shahariah savoured their fragrant sweetness. "Based on the response to the Green Market, Jaro may consider holding it more regularly," said Lim, when she saw the encouraging number of visitors to Jaro's first Green Market. Jaro regulars such as Ong Beng Hin and his wife, Adeline, and Mary Fernandez with her grandchildren, Alexis Maria Warren, 7, and Christopher James Warren, 6, were among the excited green shoppers. Other Jaro regulars Goh Su Lin, Lira Tan and Shirley Cheah said that Jaro was a popular grocery destination for them when their children were young. They were excited about the new Jaro which is evolving with the times to start the Green Market initiative. They hoped the event will attract more people and make green converts out of them. Jaro is at 2125 Jalan Sungai Chat. It has retail outlets in City Square and Holiday Plaza. For details, visit http://jarogreen. blogspot.com or call 07-224 5632. Full content generated by Get Full RSS. |
| A passion for serving real Korean food Posted: 07 Nov 2011 07:00 AM PST THE restaurant which I own and manage for more than 20 years, Korea House, keeps me busy most of the time. My two children -- a son and daughter -- are grown-ups and live back home in Seoul, South Korea. My daughter is married with children, while my son runs a business of his own. My family members and relatives often visit me in Johor Baru, and help out at the restaurant. Other than my family members, I am close with the South Korean and Japanese expatriates who frequent my restaurant. I consider them as friends as I have known them for many years.
There are about 600 South Koreans living and working in Johor. It is a small community, and I am glad to be able to meet some of them through the Johor Korean Association. I am a longtime member of the association as my late husband, Won Hi Joo, and I had joined it many years ago.
My late husband and I had lived in Singapore before moving to Johor. I had followed him to Singapore as he owned a building contracting business in the republic. It was a well-known company among the Singaporean business community, and it grew from strength to strength. His work had brought us here to Johor Baru, and we later decided to stay here permanently.
So we ended up opening one and called it South Gate Restaurant in Jalan Noja, near Jalan Abdul Samad. Later on, I changed the name to Korea House. I have always liked to entertain guests with home-cooked Korean cuisine. The recipes at the restaurant were passed down by my mother, and the dishes offered use special ingredients that are brought from South Korea. Korean food is essentially about balancing opposing flavours in one dish. This is quite similar to the concept of yin and yang, and it can be seen in the ingredients used, the tastes that need to be achieved or even the colours of food presentation. Koreans eat a lot of vegetables and that's why dishes are served with various types of greens. Most of my dishes at Korea House come with salad leaves or other fresh greens. Most Korean traditional dishes require hours of preparation. The most famous dish, kim chi, is basically raw, fermented vegetables prepared with its special sauce. I usually take up to seven hours to prepare kim chi. This side dish can be kept in the fridge for some time. Another signature dish, ginseng soup takes four hours to prepare. A typical day starts with me getting fresh ingredients from the Larkin market in the morning, and then preparing for my restaurant's business which starts from 11am to 9pm. Fridays, and weekends are the busiest time for me as the restaurant is always full of customers. I also cater to special functions at the restaurant which can accommodate up to 80 people. I once considered closing down my restaurant after my husband passed away three years ago. I had thought that it would have been too difficult to run it on my own. However, many friends encouraged me to continue operating the restaurant. They told me that I am good at what I do, and that Korea House is unlike other Korean restaurants in Johor, which number around 20. Customers and friends tell me the food at my restaurant is tasty and that its ambience is very unique. As the restaurant operates in a house, I have decorated it with some of my personal items. I am honoured to have served distinguished guests at my restaurant. The late Sultan Iskandar and his son Sultan Ibrahim were among eminent guests who had dined here. Johoreans who appreciate authentic Korean food make up the bulk of my clients. Expatriates, such as South Koreans and Japanese residing in the state, make up the rest of my customers. Ham An Sun, 64, is the owner of Korea House restaurant. Interview by Ahmad Fairuz Othman Full content generated by Get Full RSS. |
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