Showing posts from 2010

Homestay Malaysia


Homestay is a form of accommodation where the tourist can live with the chosen host family and has the opportunity to interact as well as experience the daily way of life of the family and culture directly.

The Homestay Programme was introduced by the Ministry of Tourism, Malaysia in 1988 as an effort to diversify the tourism products through the provision of an alternative accommodation for tourists. This programme was officially launched in 1995 at several locations including Desa Murni, Kerdau, Temerloh, Pahang, by the Minister of Tourism, Arts, and Culture. This programme falls under the Rural Tourism Master Plan which was developed to encourage the participation of rural community in the tourism sector. Through this programme, tourists will have the opportunity to enjoy a relatively cheap vacation that is different. It gives the opportunity for the tourists to stay with a host family that participates in this programme, an…

how to play gasing?

1#the equipment:a gasing and *lepo..

2#checking the balance

3#make sure ur *lepo is oiled

4#lilik gasing

5#get into pos

6#and throw

7#here come the hard hard...capturing..and put it on *lepo

8#lubricating *lepo.lessen then friction

9#whos the longest spinner?

playing gasing is one of my fav altough i cant really play it....there is one rule u should know before taking pic of gasing is wise not to take their pic without them wearing a samping or setangan...and playing this kind of gasing need more than two people to operate...cooperaton is the key of another work..

Onde-onde (Ondeh-ondeh)

Ingredients:250 g Glutinous Rice Flour
200 ml Pandan Juice
150 g Gula Melaka (Palm Sugar), finely chopped
100 g Grated Coconut
A Pinch Of Sea SaltMethod:
In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.Coat the…