2025/7

2024/11

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2024/10

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2020/11

Egyption food

Fatma Hosny Helmy

2020-11-03

As an Egyptian girl lived in Saudi Arabia And had a lot of friends from different countries in the Middle East I’ve tried a lot of tastes . Then when I came to Malaysia there was a lot of options from Malaysian food to Chinese , Japanese , Korean and also Indian food . So I can say that I tried a lot of things but I always have this feelings that I miss my home country food . Egyptian food is so tasty . Maybe it’s for me because I spend my childhood eating it or maybe really it is . But I think everybody lives there childhood food. In Egypt the most famous traditional dish is Koshary it is a Rice with macaroni and lentils mixed together , and on the top they but tomato sauce , vinegar, garlic and crispy fried onion . It’s so famous in Egypt and there is some restaurants in Egypt just for Koshary Only .

The Foods I like in Malaysia

Lim Jian Yu

2020-11-03

In Malaysia, we have a lot of delicious food. Since we have different races in Malaysia, each race has its food. We have Chinese food, Malay food, Indian food, and other local food. One of my favorite food is Laksa. Laksa is characterized by its rich and spicy broth. It was developed under the influence of different culinary traditions. Besides that, I also like to eat Roti Canai, especially when I go to an Indian restaurant where we usually call it ‘Mamak’.

A Nostalgic Dish

Ryan Sim

2020-11-03

Bak Kut Teh, a popular dish consisting of pork ribs and herbal broth, and well known among the Malaysian Chinese populace especially in Klang, has been on my mind a lot recently. Bak Kut Teh has been heavily fused in my childhood since I've lived in the klang valley for my entire life. I have fond memories of eating Bak Kut Teh such as going to corner restaurants with family during the weekends, or having a reunion dinner with relatives living overseas when they're missing the taste of home, or even celebrating occasions with friends after long periods of work and stress. No matter the time or day, Bak Kut Teh always seems fitting for any occasion.

The Unspoken Gem of Vietnamese cuisine.

Syo Sato

2020-11-03

Whenever I ask my non-local friends about their view on Vietnamese food, most of the time, the majority of their feedback includes famous Vietnamese dishes that have been globalised such as Pho (the rice-noodle and broth soup) or the Banh Mi (the Vietnamese baguette sandwich). Rarely, if ever, have I seen anybody mention the dish called “Com Tam”. Com Tam is in my opinion, one of Vietnam's most underrated dishes. As far as publicity goes, it is one of the lesser known gems of the Vietnamese cuisine when it comes to global recognition. Packed with flavour, its history is equally rich as it is delicious. The name Com Tam are literal translations of the words "Com" which means cooked-rice and "Tam" which refers to their fragmented broken grains. Com Tam dates back to the older days where most of the Vietnamese population were poor and couldn't afford full, long-grain rice and hence, the idea of consuming broken grains of rice was implemented as a substitute. Over time however, the fragmented properties of the rice allowed it to form its own identity and in modern day Vietnamese cuisine, broken rice is no longer considered a "poor man's food" but rather an integral ingredient with a unique taste and texture.

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2020/8

2020/7

2019/4

2018/10

2017/8

2014/11

2014/8

Cassava talk at Bao Bab Ghana Kitchen

wing

2014-08-29

Samuel Quarshie orginated from Ghana and he is now settled in Yamaguchi with his wife and kids. They run a restaurant in Yamaguchi city serving authentic Ghana food including cassava. He is very friendly and quite a chatty person. I was brought to his restaurant to try the cassava dish in his restaurant called Bao Bab for the first time. The second time I went to see him to tell him about the cassava project we are doing in YCAM. He was very excited about our attempt to grow cassava in Yamaguchi and he enthusiastically shared his experience of growing exotic plants in Japan. He went on to talk about his farmer father, urban farming, African farmer abused by the modern agriculture system etc. He lamented that Cassava is something very significant for him.

2014/7

memory kitchen〜おばあちゃんのレシピ〜

たえこ

2014-07-09

MEDIA/ART KITCHEN YAMAGUCHI地域に潜るアジア：参加するオープンラボラトリー関連ワークショップ「memory kitchen」は、プロジェクトのきっかけともなったリム・コクヨンの個人的な動機でした。 彼の祖母の語り「マレーシアに日本軍が占領し、キャッサバを主食と命じたという辛い彼女の体験談だったこと。」 彼女が家族の為につくるキャッサバケーキをつくる調理の動き・香り・食べるコントラストからマレーシアの食文化への追体験を試みました。 イントロダクションでは映像メディアから特徴的なマレーシアの食文化・食材・調理過程を考察し日本人にはない調理の手の高さや動きに意識的になることで浮き上がる差異と生活習慣に向き合うことを体験していきました。 現在を生きる私たちですが、過去を知らないことと通りすぎるのではなく過去の出来事それによって平常心を取り返すことがどれほど時間を要するかという現実。ワークショップ「memory kitchen」が過去と現在に誠実に向き合う手立てとできたらとアーティストや井高さんYCAMのみなさんと一緒につくってきました。参加者のみなさんも加わりとても熱いアジアなワークショップとなりました。 ワークショップで再現したおばあちゃんのレシピをここに掲載します。

2014/6

2014/4

2013/11

Recipe by Alan of travelling-foodies

Alan

2013-11-20

Kuih Bingka Ubi Kayu (http://travelling-foodies.com/2013/08/27/kuih- bingka-ubi-kayu/)
 “Kuih Bingka Ubi Kayu“, or better known as “Bingka Ubi” is another much- loved “kueh” of Malay-Peranakan origin which my family enjoys very much. It is sometimes spelt as “Binka Ubi” or “Bengka Ubi”
depending on how it is being pronounced in the variety of colloquial tongues in this region. Coconut and cassava/tapioca go really well together, with the natural earthy sweetness from the starchy root
complimenting the richness of the santan (coconut milk). And of course coconut milk and salt is an age-old combination. i.e. when there is santan, there must be salt. And the salt is perfect to bear contrast
and accentuate the sweetness of the dessert snack without making it too cloying. Unlike some other kuehs, the recipe for Bengka Ubi is rather straightforward. And given how easily grated cassava is now
available in local wet markets, it is literally a breeze to make it nowadays. With the aid of modern technology, i.e. the conventional oven, one can now make this kueh very
conveniently. I remember the “horror stories” I’d heard on how it used to be “grilled” in a special brass pan that came with “some kind of lid” for red hot charcoal placed below and over the pan, not unlike
how the modern grill oven works now. Despite all the advancements in technology making things easier, it has also made it harder, i.e. for us to relive and revive the “authentic” smoky flavours that this kueh
once used to be imbued with. Oh well... In life we can’t have it all. We win some and we lose some... let’s
just hope that it is more of the former than the latter.
 Despite the availability of grated cassava from the same stall that sells freshly grated coconut at the
local morning wet markets, I prefer to buy the cassava whole and grate it myself. Firstly, I’d prefer a
bengka ubi with a coarser texture and thus more bite. This is the texture which I grew up eating and
remembering. So old habits die hard. Secondly, I could do with a workout, despite how infrequent it
 occurs!
 While grating the cassava from scratch, be sure to avoid the tough fibres that runs through the length of
the tubular root. It is really tough and would most definitely affect the texture of the cake when one has
to bite into a piece containing a fibre or two.
 The grated cassava has to be squeezed to extract the juices which is then left to stand for the tapioca
starch to settle to the bottom, forming a cake layer of off-whitish sediment. The separated suspension is
then carefully decanted to remove the liquids which would have cause the kueh to leave a slight bitter and astringent aftertaste otherwise. After that, it is just a matter of mixing all the ingredients together,
pouring into the baking tin and into the oven it goes!
 Kuih Bingka Ubi Kayu Recipe , adapted from Rohani Jelani’s “Malaysian Cakes & Desserts” for a 6? square tin Ingredients 1 kg cassava/tapioca 180g white sugar 400 ml coconut milk
1 egg and 2 yolks (optional for vegetarian version, add 50 ml of coconut milk to batter if not adding eggs)
pinch of salt
 Method 
To prepare grated cassava and tapioca starch, first rinse the cassava tubers to remove any debris. Cut a
shallow slit along the length of the “skin bark” and proceed to peel it off. It should come off quite easily.
 Grate the cassava but avoid the tough fibre that runs along the length of the tuber. Factoring attrition of
tough fibre and skin, the remaining grated tapioca should come up to 800g. Squeeze grated cassava with a muslin/cheese cloth or over a fine-wired sieve and collect the juice in a
bowl beneath the sieve. Set the dehydrated grated cassava aside for later use.
 Leave the starchy juice in the bowl to settle for 15-20 min for the tapioca starch to settle to the bottom
of the bowl.
 Carefully pour and decant the bitter sappy juices, leaving behind a layer of tapioca starch at the bottom.
 Discard juice and retain the tapioca starch.
 Combine grated cassava, decanted tapioca starch, sugar, coconut milk and salt, as well as whole egg and
egg yolks (if using) into a mixing bowl. Mix thoroughly to combine everything together.
 Pour the mixture into a slightly greased 6? square baking pan and bake in a preheated oven at 200
degrees Celsius for about 40-45 min.
 After the baking is done, turn up the oven heat dial to 220-225 deg. C to allow the top surface to brown
a bit more. Watch the kueh closely and remove it from the oven once the surface has attained the
desired browning effect. Otherwise, you would end up with a slightly
burnt surface like mine!
Leave to cool completely (appro. 3-6 hours) before cutting and serving. *Entry contributed by Adeline Ooi, texts and images used with kind permission of Alan (the travelling-
foodies).
 Original Blog here, http://travelling-foodies.com/2013/08/27/kuih-bingka- ubi-kayu/
 Alan has also shared with Adeline another Peranakan recipe which uses Cassava here, http://travelling-
foodies.com/2013/09/25/putugal/
 Picture Credit : Travelling-Foodies.com

2013/10

Sweet memories & caramelised cassava

Ee Lynn

2013-10-16

My mother has never been short of ideas when it came to preparing cassava as a snack. She could caramelize one into a sticky sweet indulgent confection, or grate it, mix it with chillies and spices and make it into savory cutlets. My best memory is of attending Hari Organik, a community event, with my buddy Eugene. We had cycled there and met some of our friends selling locally grown organic products. Our friend Edo, who has a small organic farm, gave us cassava and vermicompost to bring home. And so we cycled home, with the unwieldy cassava in our backpacks, poking into our backs as we rode in the scorching heat. We made caramelized cassava that same weekend. Until today, the taste of caramelized cassava brings back memories of that hot, humid day, cycling companionably with my friend, with the sun raining down on our helmets and backs, cassavas poking into our backs.

Boiled ‘ubi kayu’ considered exotic delicacies

Adeline Ooi

2013-10-15

By Iskandar Tajuddin | news@nst.com.my KUANTAN: Boiled "ubi kayu" (cassava) and other food made from the edible root are now considered as exotic delicacies by modern families. However, during the Japanese occupation and communist insurgency, cassava and "ubi gadung" have been the staple food for most of the people in the country, when rice and wheat flour were scarce. "Ubi gadung" is the root of a toxic plant scientifically known as "Dioscorea hispida". To enable its pupils to experience how difficult life was during that period, Sekolah Kebangsaan Wira here prepared more than 50kg food made from cassava. While their grand or great granparents might have eaten boiled cassava and "ubi gadung" to survive in a hostile environment, more than 1,000 pupils at the school could sample the exotic delicacies in a peaceful situation at the school canteen in conjunction with the Merdeka celebrations today. School headmistress Nooraziza Sabarudin, 49, said this was the first time such a programme was organised, with its main aim to educate the pupils about history and the hardship faced by their forefathers. "I'm shocked when some of the students do not know what cassava is as they have never seen it before," she said adding that some of them were initially hesitate to sample the food. "Hopefully, our efforts to introduce such food will allow our children to know what the older generation consumed during the trying time," said Nooraziza who received strong support from her teachers to prepare various cassava-based food such as "tapai", "ketuk, "lepat ubi" and "kerepek". Apart from that, she said the teachers and students also had their drinks served in a bamboo containers during the programme. "The teachers also shared stories about the hardship and suffering during the colonial and insurgency periods," she said. They also hoisted Jalur Gemilang and organised decorated bikes parade apart from singing patriotic songs in conjunction with the auspicious occasion. Ahmad Faiz Mohd Fauzi Syauqi, 9, said he had no problems to eat boiled cassava as he had tried it before. However, the Year Three pupil said many of his friends were not keen to try the food at first as they had never seen it before. "I encourage them to try it and most of them like its taste,especially when the boiled cassava was mixed with grated coconut and sugar," said Faiz whose parents hailed from Johor Baru. Read more: Boiled 'ubi kayu' considered exotic delicacies - Latest - New Straits Times http://www.nst.com.my/latest/boiled-ubi-kayu-considered-exotic-delicacies-1.347990#ixzz2hlp4fpfB Link forwarded by Adeline Ooi on October 15th 2013

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2013/9

My history of ubi kayu

Yeo Kian Kiong

2013-09-20

When I was very young, I had this unforgettable memory regarding cassava or 'ubi kayu'. At the time, I still remembered that I was in a kindergarden school. The image is vivid because at the time, I was the only one in the family who do not like to wear spectacles. And every time my parents tried to make me to 'conform", I'll just runaway looking for lobak or carrots, especially carrots boldly inspired by Bugs Bunny. At one time, I ran out of options, and had to get the 'giant brown poop' and started to pretend it was a carrot. To the horror of my parents, I ate the cassava with the earth still attached to the skin. But it tasted good! It tasted good because my parents stopped convincing me to wear spectacles. When I was a teenager, especially during the 80s, baggy pants was a big trend of the time due to the influences from Hong Kong cinema as well as stage performers of the time. It was another form of rebellion against the norm especially in secondary schools. Malay friends wore tight green pants similar to the local music rockers at the time. For me, I wore baggy pants just because it created a wonderful ventilation system around my lower body wherever I walk. At the time, my parents often admonished, but at times they reprimanded me from wearing baggy pants to school even though my pants are in green color and in appropriate length. I was even interviewed by a group of teachers for becoming a student enforcer [ school prefect ]. I just answered the same way, great air ventilation system. I can understand why those teachers asked during those days as fallalery of the time are equal to gangsterism [ a lame excuse for not being obedient to teachers ]. I related this baggy pants situation here because during the 80's of Malaysia, people [ the so-called adults ] are consumed by the will and ferocity of investment schemes and stock exchange. To custom make a baggy pants especially for school is not as easy as reading roman alphabets when it comes to making difficult decisions of balancing between aesthetics and ethical concerns. My parents always admonished me from buying "trivial" things and they always mentioned 'ubi kayu' because, "Why are you spending so much?? If you don't have money, you won't get a house, a wife and you will not have an easy life! You want to be poor when you grow up? You want to eat 'ubi kayu' everyday??" Many years later, my parents added cassava as part of our daily supplement with rice during dinner 'because of its nutritional values'. A few years ago, I went to Ipoh [ Ipoh mali! ] with a group of friends to appreciate the beauty of its environment [ that is a few years ago ] and savoring the good and economical cuisine of taugeh chicken rice, kaya puffs and so much more. During one of our adventures around Ipoh, we visited the cave temples. As noon sets in an alarm clock for lunch, we went for one of the vegetarian canteens at one of the cave temples. At the time, there isn't many people around the canteen. But we had quite a nice time looking the huge vicinity and ordered some food. In the end, I called out the canteen attendant and asked for minced garlic. The attendant retorted in quite a harsh way, saying that they do not serve any of it. At that point, I became quite puzzled by the situation. Then my friend told me about "Buddhists" do not eat anything that is grown in the ground such as garlic, onions, leeks, ginger, carrots or even cassava because it is forbidden. I was furious! It was a sacrilege if Buddhism is a religion! Buddhism do not teach people to follow its teaching literally, but to "think for themselves on what to do in pursue of happiness". I felt very bad for those who preaches Buddhism, also preaches superstitious beliefs to incite fear and intimidation. I also felt bad for garlic, carrots and especially cassava being victims or subjects of propaganda and indoctrination of silliness and worthlessness in the name of "religion" just because of archaic and narrow-minded mentality of its hypocritical leaders and followers.

If New York is a Big Apple, Peninsular Malaysia is a Big Ubi

wing

2013-09-16

I remembered when I learned the map of my country (Malaysia) in the school, my geography teacher pointed out with a wit that the West Malaysia (the peninsular) looks like an ubi (tapioca tuber) or a potato and the East Malaysia looks like a bear or a dog.That funny anecdote registered pretty well in my memory so every time i think of the map of my country, I always have a mental image of a bear and a tapioca tuber. Maps are stories and it is the map where the story of ourselves begin. At some point in our lives our perception of the world began to change. Our memory and knowledge of our country from school and childhood story, began to grow and expand with our experience. So this mental map started to include other parts of the world following your understanding of your own history and the history of human kind, and its outline starts to get fuzzy. If any one asks me where is my home on the map. I will answer by saying "its not down in any map". "True places never are". "Not the ubi-shape on the map, but the smell of ubi, the memory of the ubi..."

2013/5

Eating Tapioca During Japanese Occupation in Malaya

Ops Cassava

2013-05-21

My grandmother of Chinese decedent, giving an account of her hardship of surviving on Tapioca and grain during the Japanese occupation in Malaya in 1942. I always enjoy the privilege of hearing 1st hand experience from her regarding her journey with my great grandmother to the Nusantara. They were among the Chinese who fled China to seek for 'change' in the fate of their family in the Chinese diaspora. By sharing her experience of the hardship during the Japanese occupation in Malaya, she hope we, the younger generation will be more appreciative of what we have had now. She is telling this story from her deteriorating memory. 中国系移民の祖母が、1942年の日本の統治下にあったマラヤで、キャッサバと米を食べて生きていたころの苦労話を語る。私は、祖母が曾祖母と共にヌサンタラへ旅をした時の話を、祖母の口から直接聞けることを特別なことだと常々思っている。祖母と曾祖母は、家族の運命を「変える」ために中国から逃げ出し、世界中に散り散りとなった華僑である。 祖母は、日本に統治されていた時代のマラヤで苦労した頃の経験談を伝えて、私達若い世代が、私たちの今の生活により一層感謝するよう願っている。薄れゆく記憶を辿りながら、祖母は当時の思い出を語る。 ［音声のサブタイトル］ 00.02 (日本統治下の時は)食べるものがない人もいたの。 00.04 私はお米と食料があるだけまだ幸せな方だった。 00.06 私たちは自分の手で畑を耕し、家族を食べさせた。 00.12 キャッサバがあんなに良く育つとは驚いた。 00.19 耕す土地を持ってない人たちは飢えていた。 00.20 サツマイモとキャッサバを食べていて、とても大変な時だった。 00.27 姉妹の一人が日本統治下のマラヤで生まれた。 00.33 私たちが所有していた店を引き払い、チェラス通りの9マイル地区へと逃げ隠れた。 00.37 私たちの店は日本軍によって占拠され、彼らはそこに自分たちの家族や恋人たちと一緒に住み着いてしまった。 00.50 空襲から逃れるための防空壕を掘った。 01.00 幸いなことに私たちの家族は米とキャッサバを食べることが出来た。お米を買うお金さえない人がいた。 01.06 私のお父さんは賢いから、種籾を隠しておいてね。それを石臼を挽いて、お米を食べられるようにしてくれたの。 01.27 私の姉妹は日本人に襲われないように男装しなければいけなかった。

2012/12

Cassava Poem

Tengku Sabri

2012-12-26

Sajak Ubikayu (Banjir, Cerita Nenek dan Seorang Kawan yang Kelaparan) Awan gelap dan angin timur laut mengapung di udara. Guruh bersahutan sejak tengahari yang redup hujan gerimis, lebat, gerimis dan lebat lagi. Laut tentu jadi keroh seperti semalam, mentari pun pergi sudah air pun deras memenuhi ruang. Aku sejuk dan lapar Ibuku mencari cangkul dan guni “Nah, pergi kamu ambil ubi, sebelum tenggelam semuanya.” Air deras menenggelamkan segala juga lukisan-lukisanku di tanah dengan segala wira segala cerita tidak dapat dilihat lagi – hilang lenyap aku jadi rindu. “Ambil banyak-banyak. Biar penuh guni, malam ini kita makan ubi rebus. Suruh Pak Mat kau parut kelapa. Lepas tu, pergi ambik daun nangka – yang muda-muda, buat makan kambing kamu tu.” Malam. Hujan terus, sejuk. Aku didatangi hantu ubikayu rupanya sangat huduh dengan segala ubi di kepala dan badannya mahu memakanku kerana telah memotong kepala anaknya aku lari kencang dan terjatuh ke dalam gaung dalam yang penuh air. Aku basah – lantai bilikku digenangi air. Yuyuyuyuyuyuyuyuyu ubikayu Yuyuyuyuyuyuyuyuyu ubikayu Yuyuyuyuyuyuyuyuyu ubikayu. Hantu ubikayu terus berbunyi kambingku mengembek nyaring. “Hah! Pergi tengok kambing kamu! Biar pelantarnya terapong, jangan terlekat mana-mana, kan mati lemas pula!” Yuyuyuyuyuyuyuyuyu ubikayu Yuyuyuyuyuyuyuyuyu ubikayu Yuyuyuyuyuyuyuyuyu ubikayu. Masih adakah hantu itu? Nenek makan ubikayu setiap hari? Tidak jemukah? “Jangan kamu bermain di situ, nanti tersepak anak hantu ubikayu. Ditangkapnya kamu, dibakar macam mak kamu bakar ubikayu, dimakannya kamu!” Nenek makan ubikayu setiap hari? Tidak jemukah? Nenek, nenek, tidak jemukah? “Beras, gula, kopi… susah nak dapat.” Yuyuyuyuyuyuyuyuuuuuuuuuuuuu ubikayu! Yuyuyuyuyuyuyuyuuuuuuuuuuuuu ubikayu! Mana kamu mahu lari? Hei budak! Harharharhar…. “Kan nenek dah kata, jangan bermain di situ, ni dah luka-luka. Dekat situ ada hantu ubikayu, nasib baik tidak ditelannya kamu!” Yuyuyuyuyuyuyuyuuuuuuuuuuuuu ubikayu! Angin petang berhembus malas. Aku memberi salam. Tidak berjawab. Aku memberi salam lagi. …dari dalam berbunyi jawaban. “Hah kamu, ingatkan siapa tadi? Masuklah.” “Mana Abang?” “Di belakang rumah. Gali ubi!” Yuyuyuyuyuyuyuyu ubikayu Yuyuyuyuyuyuyuyu ubikayu Ubikayu lagi. Disember 2012. tsabri. studio pohon rendang

Tapioca Agriculture

Ops Cassava

2012-12-26

Because the Spanish and Portuguese were the prominent conquerors of South America, the Spanish took it to their colonies like Philipines in the 15th (century) whereas Brazil took it to Tionghoa because Brazil belonged to Portugal (*Tionghoa refers to Chinese immigrants living in Indonesia, Malaysia, Singapore and most of the SEA regions). It was transferred from there to Malaysia. See … from here I can tell you … the earliest record in Asia was in 1786, when it went to Ceylon 1st … Ceylon is Sri Lanka lah, OK, via Mauritius. Then there were two routes of introduction: one by the Portuguese which is to Indian via Africa from Brazil. And then the Spanish brought it to Philippines directly from Mexico. And then from Philippines … actually from India it came to Penang. And then from Penang it came to the rest of Malaya and it was planted in Malacca … they called in commercial garden in 1881 … before Tapioca came, the starch was based on Sago palm but Sago palm take 15 years to grow (back then).

How Cassava Came to Malaysia

Ops Cassava

2012-12-26

Actually in this country (Malaysia), we call Cassava Tapioca. In fact in all British colonies like India, Sri Landa, Malaysia and Singapore, they call it Tapioca instead of Cassava. The word tapioca came from native American. The original word is tipioca, the indian word for the processed products of Cassava. From there it became Tapioca. So Tapioca was originally the starch but then in the end they use it for the plant as well. But from Malaysia on … because of international interest in this crop … because different languages call it different name, so they decided to use only Cassava, so that everyone know. The French call it Manioc, the Spanish call it Mandioca, and then tapioca, and then in native word we call it Ubi Kayu, Indonesians call it Singkong, so different different words. So now they use Cassava so that everyone knows what they are talking about. But on top of that, there is also the scientific name, the botanical name Manihot Esculenta. Early on there is another name call Manihot Utilissima for the edible one and Manihot …. Ermm … can’t remember the other one already but they are used to distinguish between the bitter and poisonous type from the sweet and edible type. So this one is just the background, of where it (Tapioca) originates: it comes from South America around the Brazilian area and then it spreads to the other part of South America and Latin America but it can only be grown in Tropical tropic … cannot be grown in the tempered zone. But then from there because the Spanish and Portugese were the prominent conquerors of South America, the Spanish took it to their colonies like Philipines whereas Brazil took it to Tionghoa because Brazil belonged to Portugal (*Tionghoa refers to Chinese immigrants living in Indonesia, Malaysia, Singapore and most of the SEA regions). It was transferred from there to Malaysia.

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2012/9

Singkong & Keju (Cassava & Cheese)

Ops Cassava

2012-09-26

This is a famous song by Arie Wibowo and it was a pop hit in Southeast Asia particularly in Indonesia and Malaysia during the 80's. This song is the sighing words of a guy who has a girlfriend, whose taste and attitude is totally different than his. The song simply tells the differences in lifestyle between a guys from the lower class in the society and a vogue, materialistic and elegant girl from the upper class, hence the difference between cassava and cheese. It is such a nostalgia to listen to this song again now. (https://www.youtube.com/watch?v=wyiviPIr7e8) Lyrics: Singkong dan Keju Kau bilang cinta padaku Kalau ku bilang pikir dulu Selera kita Terlalu jauh berbeda Parfum mu dari Paris Sepatu mu dari Italy Kau bilang demi gengsi Semua serba luar negeri Manakah mungkin mengikuti caramu Yang penuh hura-hura (korus) Aku suka jaipong kau suka disko Oh oh oh oh Aku suka singkong kau suka keju Oh oh oh oh Aku dambakan seorang gadis yang sederhana Aku ini hanya anak singkong Aku hanya anak singkong Modification made from Google Translation: Cassava and Cheese You said you love me If I told you to think first our tastes Too much different Your perfume from Paris Your shoes from Italy You said for the sake of prestige All-round overseas Which way you may follow Full of rah-rah (chorus) I love Jaipong, you love disco Oh oh oh oh I love cassava, you love cheese Oh oh oh oh I long for a simple girl I am just a child of cassava I'm just a cassava kid

2011/10

Forest expedition to hunt cassava

Forest Lim Yan Peng

2011-10-17

I am planning to buy the Cassava tree from pasar borong (wet market ) but the farmer laugh at me and said ubi ada pokok tak ada (without selling tree). I am disappointed because I donít want to go home with empty hands because I’ve already promised you that I will find the plant … I continued to head toward Banting town. I was alone and it was a bit scary to go to a very remote town at 6am. I reach Sungai Lang at 7.15am. I went to few villages in Jenjarom, Sungai Lang and villages around Kuala Langat. On the way, I the cassava plant besides the road and drainage. I stopped my car and picked up as many plant as possible for the garden. In contingency, I went to a ginger farm and I bought some ginger trees and Keladek (Yam) back to plant. It was a random trip and now I do not how to go back the all these places including the ginger farm again. We can do our Cassava project now. ……. This project gives me inspiration and courage. These photos were taken by passerby on my request.