Land Of The Giants

My petite Panasonic GM-1 is dwarfed by a giant leaf in an isolated and remote rain forest trail. I was on my way to the unknown Sungai Sendat Waterfalls located in the Batang Kali Forest Reserve. In the land of giant leaves and trees, the Lilliputian GM-1 camera belies its sophistication.

It is a very capable m43 mirrorless system camera. Serving as my backup and secondary camera.

My love and fascination for giant jungle leaves started when I was a kid spending my school holidays up in Cameron Highlands. My uncle worked at the power station there and he would stop his car for me to marvel at giant fallen leaves strewn by the roadside. For a young boy, everything was gigantic in Cameron Highlands, from giant trees, giant leaves, massive waterfalls, very wide Rajah Brooke birdwing butterflies to enormous rhinoceros beetles.

Penang Peranakan Mansion museum director and author, Lillian Tong, is seen here using a giant leaf as umbrella or shade. Picture copyright Lilian Tong and used with her permission. I will feature some of her dressed up pics in future.

The gorgeous Peranakan (nyonya) culture expert from Penang is normally prim and proper in stunning kebayas. You can read more of her expertise at her Naughty Nyonya blog http://naughtynyonya.blogspot.my/ She was in a jungle trek in Teluk Bahang near Batu Ferringhi and Monkey Beach of the Penang National Park. She went for “jungle bathing” – a new hipster fad or trend, I think.

The giant leaves are disappearing like old culture and is getting harder to see with the depletion of primary jungles.

Love for the environment and nature ought to be inculcated from young.

Happy Earth Day.

See over 132 hotels in Cameron Highlands here. In Ringlet, Brinchang and Tanah Rata. Availability may depend on your booking dates.

#earthday #jungle #rainforest #nyonya #penang #selangor #pahang #cameronhighlands

Teng Wun

Mr Wun the baker and proprietor of Teng Wun Cake Shop, together with his wife, are making 400 to 500 pieces of kaya puffs a day, and were doing so for the last 30 years or so.

Quite an amazing number considering there are not that many residents, let alone tourists in KKB. Many of his customers are locals, including Indians, Malays and Orang Asli folks.

Kaya, also known as coconut custard is of Peranakan origin and not Hainanese, I believe.

Local Hainanese people (originally from the Island of Hainan in South China) are known for their culinary skills, especially fusion food of East and West.

Chicken chop and kaya-butter toasts are Malaysian-Hainanese inventions. Many also used to work on the trains’ (KTM) catering coach and operate kopitiam (coffee shops) around the country.

Another Hainanese in town proffered a theory as to why they are good cooks. They were latecomers to then Malaya. They came after the earlier wave of migration by the Hokkiens, Cantonese, Teochews and Hakkas. By the time they arrived, all viable business opportunities and job openings were controlled by powerful clans and triads.

Without a membership card, they ended up working for English expats (wealthy colonialists) as cooks and caretakers of mansions. Here at KKB, several Hainanese residents and their ancestors used to work at the colonial bungalows up on Fraser’s Hill.

It was from the British families that they were introduced to western food and they soon enhanced the recipes further by adding Chinese touches. It is also claimed that they modified a kebab leftover from a garden party one night and added peanut sauce.

The creators named it “Sar Tay” meaning ‘three pieces’ in Hainanese, and voilĂ !; satay was born. Most likely an urban legend but quite possible considering their inventive kitchen skills.

Back to Mr Woon. His shop also sells the famous kaya by itself in small jars. The spread used on bread is thinner than the kaya used for the puffs. Mr Woon says a thicker version is used in the puffs so that is easier to wrap the skin around.

The nice gentleman offered me some complimentary butter sponge cakes to try. I turned that down to leave tummy room for the puffs. Yes. They are the world’s most awesome kaya puffs.

Sony Alpha a7R, ISO 2000, f9, 1/60 sec.

Spicy In Selayang

Tasty Mee Siam Special with Sambal Sotong (spicy cuttlefish) in Selayang; at the start of my northbound adventure. The stir-fried vermicelli dish is a fusion of Chinese, Malay and Thai flavours. A very basic version used to be school canteen food.

Kluang Rail Coffee is purportedly the only authentic outlet outside Kluang officially connected with the original Kluang Railway Station Coffee in Kluang, Johor.

Sony Alpha a7R, ISO 1600, f7.1, 1/60 sec.