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WAY TO HARMONY Posted: 20 Sep 2011 10:54 AM PDT Hilltop Private School celebrates Malaysia Day with a cross-cultural experience for its students HILLTOP Private School joined in the nation's Malaysia Day celebration with a special event last Sunday. Parents and students thronged the school grounds for a cross-cultural experience in sections known as the Malay Village, Little India, China Town and the Japanese Corner. As the names suggest, the various sections were decorated in their cultural colours and featured interesting displays and interactive activities for exciting hands-on experiences as well as delicious food tasting. The light drizzle did not dampen the enthusiasm of the teachers, parents and students as the event started off with the raising of the Jalur Gemilang and singing of the national anthem. After that, everyone joined in a rousing rendition of Satu Malaysia. Many families were dressed in colour-coordinated national costumes and some even made the effort to dress a few members of their family in the national costumes of other Malaysian ethnic groups. "We want to encourage the children to appreciate Malaysia's multi-cultural society and increase their awareness of our rich heritage," said headmistress, Jennifer Ho. It was a delight to see the children dressed in their national costumes, with the expatriate children clad in smart kurta, cute kimono and elegant hanbok. Little Nicole Tan wore an eye-catching Indian costume complete with accessories while Nicholas, her younger brother, was dressed in a yellow baju melayu with a dark kain songket samping. Everyone had to pass an interesting and informative poster display of traditional Malay costumes at the entrance to the Malay Village and the novel way to gain entry into the village was for parents to recite a pantun or Malay poem and be rewarded with a stalk of bunga telur. Traditional games like gasing (spinning top), chatek (shuttle kicking), batu seremban (five stones) and congkak were displayed and some games were demonstrated to the delight of many children who were experiencing them for the very first time. While the children were having fun, parents enjoyed a taste of traditional kuih bahulu among other cookies, ketupat with kuah kacang and learned the art of weaving a ketupat case. In the Indian Village, the children were thrilled to have their hands decorated with henna designs while many mothers had the opportunity to learn the art of tying a traditional saree from the experts. It was fascinating to see how a length of four to nine meters of fabric was skillfully wound around the body to create an elegant costume. Meanwhile, fans of Indian food like thosai and capati watched how these delicacies were prepared and they did not hesitate to sample the freshly cooked tasty treats. China Town also drew a crowd of enthusiastic youngsters, keen to learn the art of making lanterns from red-packet paper and to try their hand at Chinese calligraphy. They were captivated by the demo in the art of preparing and enjoying Chinese tea as well as cooking tang yuen or glutinous rice dumplings. Parents and children also sampled these chewy rice dumplings served in syrup. The dumplings are traditionally eaten at the Winter Solstice festival. "Japanese students who graduated from Hilltop and joined the Japanese School of Johor, often impress friends with their good command of the English language," said Ho. She said that the two schools have an exchange programme where Japanese secondary students come to Hilltop for vocational training. Some teachers of the Japanese school set up a Japanese Corner at the event to demonstrate the art of origami or paper folding while Mr Maeda, a Japanese martial art exponent, attracted much attention with his graceful movements, wielding a wooden staff in his Aikido demonstration. The morning's event continued with sporting participation from parents and students in fun competitions for dressing in "Truly Malaysian" outfits, a singing contest as well as in showing off their skills in teh tarik and roti canai making. Following the demo by caterer Rosli Yem of MRCC Catering, participants -- many of them first-timers -- tried "pulling tea" for the teh tarik competition and flipping dough for the roti canai making contest. Wong Siak Leong, father of Priscilla Wong, 5, emerged the best "tea-puller" while Yeoh Weei Nian, father of Daniel Yeoh, 3, proved to be the best roti canai maker. Spurred on by the fun, Maria Abdullah, a grandmother who came from Segamat to support 4-year old Wan Fakhira Damia Irrisya Wan Md Husni at this event, volunteered to give a demo on how to flip dough to make roti canai. The family of Nia Yasmin Chairul Izwan, 4, who were dressed in a range of dusky pink colours but sang a song entitled Baju Hijau, turned out to be the best family singers. The school's Malaysia Day event closed in song with the smooth vocals of volunteer music teacher, Teresita Rafols, backed by a chorus of children singing, Cindai a song made popular by Datuk Siti Nurhaliza.

Kluang's beef noodles draw new fans Posted: 20 Sep 2011 10:24 AM PDT IN 1930, a man by the name of Goh Hin arrived in Kluang from Hainan Island in China and started a beef noodle stall in the old market along Jalan Pasar. Known as Tian Le Yuan beef noodles, this thriving business was a magnet for beef noodle connoisseurs who came from as far away as Singapore to enjoy the tasty dish. As he advanced in age, this father of seven gradually handed over the business to his three sons who went on to set up separate businesses under their own names. In 1975, his youngest son, Goh Kee Loon, started the Yean Kee beef noodle business at Jalan Kapten Ahmad and remained so popular among regulars that they followed his trail when the stall moved to Jalan Panggung in 1982. Kee Loon's son, Chuan Kian, also started learning the trade as a youth and helped in the stall after school. Now in the third generation, Chuan Kian and his wife Cheong Sit Li, has taken the traditional family business to new heights with an updated business concept in their shop at Taman Murni, Kluang. After a facelift last May, their shop started to attract a younger clientele who appreciate the clean, cool colours and modern concept in the café-like eatery. While most regulars will still order their signature beef noodles topped with cuts of beef, omasum, tripe and tendons, flavoured with chopped salted vegetables, crunchy peanuts, sesame seeds and secret sauces, there is now a menu with a choice of noodles, side dishes and drinks. "At first, the old-timers complained because they preferred the traditional layout of the shop, but they still kept coming back for the noodles," said Cheong. For the regulars, it was nothing more than the traditional recipe in the preparation of the herbal soup and special sauces used with the beef noodles that kept them coming back. In fact, the smooth rice noodles are homemade using a family recipe that was passed down through the gene r at i o n s. Although now the noodles are made using a combination of manual skills and some automation, Goh said his father still helps him and his wife with this. The process starts from about 6am and within an hour and a half, the noodles are ready, freshly-made for the stall to open at 10am. "We have to change with the times and keep up with business innovat i o n , " said Goh, who grew up observing how his father and grandfather worked hard to build the busin e s s. In addition to beef noodles, Yean Kee now also serves beef ball and fish ball noodles, beef rendang with rice or noodles, and freshly-sliced tender beef noodles in beefy broth or dry ver sion. Yean Kee is located at 4, Jalan Murni 1, Taman Murni, Kluang. Business hours on Saturdays, Sundays and public holidays are from 10am to 9pm. On weekdays, the hours are from 10am to 3pm for lunch and from 6pm to 9pm for dinner. They are closed on Monday and Tuesday on alternate weeks. For details, call 012 – 7733 088.

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