Euro 2016 qualifier: Scotland pick up first points with 2-1 win against Georgia |
- Euro 2016 qualifier: Scotland pick up first points with 2-1 win against Georgia
- 10 Things about: Shankar Santhiram, master trainer
- Halal food in Ipoh? But of course…
- Sinful and lard-laden: 5 under-the-radar Hokkien mee places in KL and PJ
- A barista’s journey: One cup at a time with Michael Tan
- Petronas uses ‘rebel art’ to spread messages of patriotism and unity
| Euro 2016 qualifier: Scotland pick up first points with 2-1 win against Georgia Posted: 11 Oct 2014 05:53 PM PDT
The home side, buoyed by a good performance in their narrow 2-1 defeat by world champions Germany in their opening fixture, dominated early possession at Ibrox. However, the Scots could find no way past an organised Georgian defence until their pressure paid off in the 28th minute when Maloney's well-drilled shot came off defender Akaki Khubutia on its way over the line. Scotland missed a host of second half chances with strikers Steven Naismith and Steven Fletcher both shunning good opportunities to give their side some breathing space. Irakli Dzaria fired wide on a rare foray forward by Georgia and James Morrison saw a late chance superbly saved by Giorgi Loria as Scotland picked up their fifth win in eight games. Scotland manager Gordon Strachan, who has masterminded his side's rise up the world rankings since taking over, hailed his team's performance. "That was the best hour or 75 minutes we have had as a football team since I have been here," the Scotland boss said. "To make that many chances is a manager's dream and I thought the players were fantastic." Georgian manager Temur Ketsbaia thought it was a fair result. "Scotland played better than we played and created the chances. I am happy with the second half but we have to start playing like that from the first minute," the former Newcastle player said. Rasping low shot "We had a good chance in the second half but I cannot say we deserved something from the game." Regular Scotland captain Darren Fletcher had found himself on the bench as one of four changes Strachan made from the narrow defeat to world champions Germany. Scott Brown returned from injury and Fletcher was handed the task of partnering the in-form Naismith up front. A succession of Scottish corners eventually led to the home side making the breakthrough in the 28th minute. Maloney's corner ping-ponged around the box before making its way back to him at the edge of the box and his rasping low shot squirmed under keeper Loria and a deflection off defender Khubutia before trundling over the line. With the pressure lifted, Scotland began to create more opportunities with Naismith next to try his luck from the edge of the box but his effort took a wicked deflection and went straight into the arms of Loria. Strachan's side should have moved further ahead moments later when a neat interchange between Maloney and Naismith released the striker in the box but the Georgian keeper was quick off his line to mop up the danger. Brown then saw his curling shot whistle just by the post as Scotland went into the break on a high. Scotland continued to push forward after the break and, just as it did against Germany, Ikechi Anya's pace caused the Georgian defence problems with Murtaz Daushvili entering the referee's book for cruelly halting his surging run. Alan Hutton, enjoying a new lease of life at Aston Villa after two seasons in the wilderness, stampeded forward down the right before finding Naismith in the box only to see his former Rangers teammate aim a weak effort straight at the keeper. Naismith sought to make up for his missed chance moments later as he showed good strength to barge a Georgian defender off the ball before releasing Fletcher down the insight left channel but the Sunderland striker's shot was easily held by Loria. Scotland's striker's torrid time in front of goal continued when Fletcher teed up Naismith for a shot with a clever back-heel but the Everton forward screwed his shot off target. The hosts were very nearly made to paid for their wastefulness moments later when substitute Dzaria was afforded time and space for a shot inside the Scotland box but the Georgian fired just wide. This seemed to be the wake-up call Scotland needed and only a brilliant save from Loria then denied Morrison Scotland's second goal after Fletcher had set him up. — AFP  |
| 10 Things about: Shankar Santhiram, master trainer Posted: 11 Oct 2014 05:45 PM PDT
In between, he busies himself as co-owner of a newly-opened comedy club in Taman Tun Dr Ismail, and insists on making time to watch Manchester United on television whenever they're playing. Suffice to say, there isn't a time when Shankar Santhiram is not doing something. Having built up his reputation over the years as one of the country's more recognisable corporate trainers, the 43-year-old exudes an infectious zest for life, which he says drives his desire to help others realise their full potential. In his own words, he shares how he got to where he is now and what it's like to do what he does:
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| Halal food in Ipoh? But of course… Posted: 11 Oct 2014 05:40 PM PDT
The surge in visitors during the past few years, compounded by the advent and proliferation of social media, has paved the way for the discovery of hidden gems. From the what-appears-to-be-blatantly-overhyped Ipoh bean sprouts chicken (fondly known as nga choy gai) to Ipoh's best kept secret (no more) of a kaya puff maker at Sin Eng Heong, and commercialized entities such as Old Town White Coffee and Foh San Dim Sum... the crowds are everywhere. However, despite the extensive coverage of Ipoh street food by various media, I still constantly receive queries about halal food options in Ipoh. This is somewhat understandable as the hard fact remains that Chinese hawker stalls and food establishments are more in focus when it comes to food hunting in Ipoh. Comparing the options of halal cuisine to other towns, Ipoh has a distinctive lack of memorable choices e.g. Nasi Dagang/Kerabu in Kota Baru, Nasi Kandar in Penang or even Nasi Lemak in the Klang Valley. But all is not lost. There is actually quite a substantial number of noteworthy halal food establishments in town. Let's start with the breakfast staple of Malaysians: nasi lemak. Not taking into account the dozens of warung nasi lemak by the roadside in the mornings within most neighbourhoods, one famous name that comes to mind is Allongs Nasi Lemak in Ipoh Garden. Their nasi lemak with sambal sotong kering (dried cuttlefish in spicy chili paste) is a surefire hit with the breakfast crowd; judging from the constant stream of customers early in the morning, as well as during lunch breaks. The magic lies in their signature sambal sotong kering; a piquant blend of spicy, sweet and savoury flavours complementing the pieces of chewy, dried cuttlefish. Should you wish for an alternative, try their lontong; boiled compressed rice cakes cooked in a milky broth laden with spices and sweetness from the santan, cabbages, dried shrimps and grated coconut, then topped with the highlight ie: sambal sotong kering.
At the far end of the row, nearer to the public swimming pool is this stall named Fuad Roti Canai. A hot favourite with the working class heroes within the vicinity, this stall run by a couple of young Malay chaps dishes out plate after plate of piping hot Indian style flatbreads for breakfast and lunch. Although the roti canai here is not entirely praiseworthy, the dhall curry with a dollop of sambal manages to kick things up a notch. A few stalls away from Fuad Roti Canai is Wak Nasi Lemak with their own legion of fans. Just across the road you will find Restoran Tasik Raban; famous for their wide array of cooked Malay dishes, in particular the grilled fish (ikan bakar) topped (or rather, smothered) with their delectable blend of chili paste with an abundance of finely-chopped onions and dried shrimps.
Come sundown, take a short stroll towards Gourmet Square (now known as Restoran Kam Wan) for a taste of Satay Endut, easily one of the most popular satay stalls in Ipoh. They cater for events as well, so you can almost be guaranteed of a satisfying experience with their chunky grilled skewered chicken and beef served with a sweet peanut sauce with a very mild hint of chili. You may have noticed that I merely covered a small area within the suburbs of Ipoh Garden-Canning Garden. There are many more halal food outlets in Ipoh worthy of a try. Maybe I should consider running a second chapter to this collection. Or a third. We shall see. Allongs Restaurant Fuad Roti Canai (Stall No 54) and Wak Nasi Lemak (Stall No 51) Restoran Tasik Raban Kam Wan Restaurant (Gourmet Square Aka "Tung Koo Thing") James Tan loves good food and blogs at Motormouth From Ipoh (www.j2kfm.com) |
| Sinful and lard-laden: 5 under-the-radar Hokkien mee places in KL and PJ Posted: 11 Oct 2014 05:39 PM PDT
The Fujian native opened his stall in 1927 along Jalan Dang Wangi, peddling his version of Hokkien noodles with his handmade yellow tai loke mee or thick noodles made with alkaline water to give it bite. The Hokkien noodles are fried with lard to give it flavour and to mask the alkaline water taste. Firstly, the ingredients like pork slices and liver are lightly fried in lard. Subsequently, a broth made from pork bones will be added to the noodles together with squid, prawns and vegetables. There will be a dash of dark soy sauce with hints of sweet caramel and a sprinkle of dried sole powder added. A lid will then be used to cover the wok to allow the noodles to be braised and the flavours absorbed. Once the lid is removed, the noodles will be quickly stir-fried over a hot fire to catch the wok hei (literally, wok breath) and to allow the broth to evaporate. A handful of deep-fried lard cubes will be added and stirred quickly into the noodles for extra flavour before being ladled out. Sambal belacan will be served on the side for a spicy kick to the noodles. Some prefer mixing the thick yellow noodles with beehoon for a drier and more flavourful noodle dish, since the rice vermicelli strands absorb more of the gravy. Hau Kee Seafood Restaurant Restaurant Loong Kee Fatt Kee Hokkien Mee Ming Heang Hui Peng Yuan Hokkien Mee |
| A barista’s journey: One cup at a time with Michael Tan Posted: 11 Oct 2014 05:37 PM PDT
Some may simply be crazy about coffee; others may think it's a cool job and a great way to meet people. Michael Tan became a barista for the simplest reasons of all: He needed a job. The 25-year-old Malaysian is now a barista at Tiong Bahru Bakery in Singapore but he started out as a trainee at Starbucks in Kuala Lumpur after leaving high school. He says, "My sister was studying at Berjaya Times Square then and she told me that there were vacancies at Starbucks there. So I went for the interview and got a job on the spot." Tan's career was not motivated by any great love of coffee but rather a desire to follow his family's advice. He admits, "I didn't even drink tea back then, much less coffee. However, now I'm drinking at least four to five cups of coffee every day. Talk about a caffeine addiction!" According to Tan, the training process for new baristas involved attending classes at the Starbucks headquarters, where they were taught the basics of espresso extraction, both theory and practical, as well as milk steaming. He says, "More than simply studying the technical aspects, we spent as much time on character building. We were taught the importance of customer service. Back at the store, we had a buddy system where a senior will guide the junior through everything, from store cleanliness and work flow to greeting customers and floor management." This period of working at Starbucks impressed upon Tan the value of both independent and team work, especially to handle the bar alone at times without compromising on quality of work and customer service. He recalls, "My seniors were very hard on me back then but thanks to them, I learned a lot. Many of these things such as how to plan your shift well and time management aren't usually taught at independent cafés. However, at established chain cafés such as Starbucks, the foundation is there. Imagine investing more than 50 years perfecting the learning module!" After laying a strong groundwork for his barista career at Starbucks, Tan continued his journey by joining RAW Coffee, one of the earliest purveyors of specialty coffee in Kuala Lumpur, in October 2012. He says, "I was a supervisor at Starbucks Pavilion at the time but I wasn't really enjoying the heavy paperwork. Coincidentally, a friend invited me to RAW Coffee, which piqued my interest as I wanted to see for myself how independent cafés operated."
He says, "It was love at first sight! Having said that, it was super hard the first few months. I almost gave up as I couldn't master basics such as milk steaming, getting the right temperature and calibrations in the beginning. I had to relearn everything about coffee." Once Tan adjusted to the new environment and work processes, he got even more engrossed in the art and science of coffee brewing. He says, "What RAW Coffee provided me with was the freedom to experiment and learn, such as how different variables affect the final cup of coffee. This ultimately enhanced my knowledge and enabled me to brew the best possible cuppa for my customers."
He says, "Michael Wilson has always been an inspiration to me as I learned most of the things I know about coffee from him. He's like this walking dictionary of coffee know-how! Of course, I'm indebted to many of my awesome customers. They were always patient with my curiosity; I used to make them many cups in different ways and had them taste the coffee and give me feedback. Getting this feedback was essential to me learning even faster." Tan's regulars at RAW Coffee soon became his friends and some would bring back coffee beans from around the world for him to try. He says, "I enjoyed sharing these beans with others. I would brew the coffee for customers and ask them to guess where the beans were from or what they tasted in their cups. It's amazing how these mini-sharing sessions could bring different people from all walks of life together. In fact, I always believe that coffee tastes best when it's shared. Every brew creates a bridge to connect people with different ideas and life experiences." In December 2013, Tan crossed the Causeway to join Forty Hands Coffee. This was a bold move for the young barista who had never worked outside of Malaysia prior to the move. He says, "I've always wanted to work abroad and was considering Taiwan, Melbourne, Hong Kong and Singapore — all specialty coffee hotspots. Ultimately I chose Singapore because it is much closer to home and because our countries share so many things in common in terms of culture." After a successful interview with Harry Grover, the owner of both Forty Hands Coffee and Common Man Coffee Roasters, Tan was stationed at Tiong Bahru Bakery, another outpost of Grover's coffee empire. While posting a seasoned barista at a bakery may sound odd initially, it made sense as the popular bakery has some of the highest volume in terms of cups of coffee sold on the island.
Consistency is the key to Tan's earning the admiration of his colleagues and superiors. He explains, "My first cup of coffee must be as good as my 500th cup of the day. It's about learning how to save my energy and yet remain professional despite the mad rush." These days, visiting a specialty café can be terrifying for newbies as some baristas are overly eager to share their coffee knowledge at the expense of the customer's enjoyment. In Tan's opinion, "the majority of customers don't really care about the science of coffee; all they really want is just a good cup of coffee. Of course, I'm a geek about coffee too, but it's more important to give customers what they want." Will opening his own café be the next step for Tan? It certainly seems to be on the minds of most baristas I talk to these days. He smiles and says, "Right now, I'm just one happy barista who is content making a cuppa for anyone who wants to drink good coffee." RAW Coffee has recently closed and the former management has started a new coffee venture: Catch Michael Tan in action at: |
| Petronas uses ‘rebel art’ to spread messages of patriotism and unity Posted: 11 Oct 2014 05:34 PM PDT
Riding on the huge popularity of street art — first made popular by Zacharevic in George Town, Penang — the oil and gas giant embarked on a unique project to transmit messages of patriotism and social cohesion via what is commonly viewed as "rebel art" — graffiti. "Mention street artists, and the first thing a common person would think of is that they are punks. But we found that many of these artists are actually highly-talented graduates whose works have been recognised overseas," Petronas' Group Strategic Communications Senior General Manager Liz Kamaruddin said at the launch of the project yesterday. Called Tanah Airku, the project is an extension of Petronas' Merdeka and Malaysia Day campaign which began with a short film-advertisement featuring two young Malaysian boys moving from one era to the next, starting from the day Malaya gained its independence to present-day Malaysia. The theme for this project was inspired by the late Usman Awang's famous poem titled Tanah Air. The Malaysian poet, playwright and novelist had written the poem just before Merdeka, articulating the struggles and challenges endured by our forefathers to secure independence for the nation. It also highlights that sense of optimism Malaysians felt as they fought for independence. "We wanted to use our local street artists to resonate these messages, to remind our fellow Malaysians of the importance of preserving these traits," Liz said. She said Petronas decided to hire some of the best in the graffiti industry to be part of the project and interpret their understanding of Usman Awang's poem in their own creative ways... in order for the messages to resonate with the public. "So much has, and is happening today, racism being one. We just wanted to remind everyone that nothing can change our identity as Malaysians." Liz said in staying true to the inclusive nature of the project, the country's "rebel artists" were therefore pursued. "I always believe art is able to transcend barriers and we are sure this project will do just that," she added Petronas aims to use this art form, often associated with vandals, to remind Malaysians of the importance of standing united and embracing one another's differences. She added that the move is a multi-pronged one as well as it also aims to change the perception of the public towards street artists. Fourteen young local graffiti artists were picked for the project and you can see the results in the following places: Jalan Yap Ah Shak open car park (artist: District), Jalan Raja Chulan, opposite the Telekom Muzium (artist: Anokayer and Yumz), Jalan Raja Chulan open car park, just past St. Andrew's Church (artist: Kenji and Cloak), the riverside near Sultan Ismail LRT station (artist: Escape and Perol), Leboh Ampang open car park opposite Wisma HSBC (artist: Kangblala and Reeze) and in Jalan Tun Tan Siew Sin (artist: PWC). |
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