Monday, November 22, 2010


Bukit Bakar was open in 1975 with 3.14 hectare in the Ulu Sat reserve forest. A few facilities have been built such as playground, rest hut, toilet and so on. Visit time is from 7 am till 7pm.

One of my activities during holiday are going to Bukit Bakar just a few km from my village. Came here with my nephew, I was so surprised that so many people are visiting this Bukit Bakar. I think this Bukit Bakar need some development to cater all visitors. So sad, that this place is only known by the local people. Some promotions also need to be done to promote this beautiful place.


As usual year Aidiladha 2010 was celebrating with meaningful...most of the villagers were doing korban. This year more than 20 cows were slaughtered for Aidiladha festival. One of them is my grandmother who doing korban every year. She also has sponsor 1 part of 7 to do akikah for my late baby. tq very much for your kindness...akikah usually was done to celebrate the incoming newborn in our society. Usually it can be done together with bercukur ceremony (see my last post). Here I attach some of the korban/akikah activities in my village.

Thursday, November 11, 2010

THE TASTE OF PETAI (Makan Mentah Cicah Budu)

Parkia speciosa (petai, bitter bean,sataw, twisted cluster bean, yongchaa, yongchaak, zawngtah or stink bean), is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, characterised by some as being similar to that added to methane gas

Petai beans or seeds look like broad beans. Petai has earned its nickname 'stink bean' because its strong smell is very pervasive. Like mature broad beans, they may have to be peeled before cooking. It lingers in the mouth and body. Like asparagus, it contains certain amino acids that give a strong smell to one's urine, an effect that can be noticed up to two days after consumption. And like other beans, their complex carbohydrates can also cause strong-smelling flatulence.


One of my favorite dishes..hahaha

800g prawns
4 strings petai (peeled)
1 tablespoon oister saurce
2 tablespoons tomato sauce
4 lime leaves
1 large onion (sliced)
2 stalks lemon grass (bruised)
50g butter
sugar, salt to taste
50ml water

Ground Ingredients:
6 cloves garlic
8 dried chilies
2cm piece dried shrimp paste
2cm piece young ginger


  1. Melt the butter and fry the prawns in batches till half-cooked. Remove and set aside.
  2. Re-heat the butter, then stir-fry the ground ingredients till the aroma arise.
  3. Add the sugar, salt, lime leaves tomato sauce, oyster sauce, lemon grass and water.
  4. Stir till boiling, put in petai, sliced onions and prawns.
  5. Mix well till the prawns are completely cooked.
  6. Serve immediately.


Aidiladha Festival was celebrated every 10Dzulhijjah in Islamic Calendar. One of the activities was "Korban". Below is some photo of the Korban activities in our village.


This is our traditional food "ketupat". It is so tasty when you eat with honey.

During this Aidifitri Day, we usually wear a new traditional cloth such as Baju Melayu and Baju Kebaya. This is my cousin with his wife and their son picture during that day

My uncle photo in front of our small mosque after Aidilfitri Prayer

Usually on the Aidifitri Day, we often visit our near relative especially the old one.


One's of our village ceremonies. We called it Majlis Bercukur. This ceremony was done to celebrate of incoming baby in our society

My cousin with his baby