11/10/2025

LYFE SATURDAY | OCT 11, 2025 21 Penang submits 10 dishes for heritage recognition

TASTY RECIPE

JASMINE RICE BALLS Ingredients: 2 cups Jasmine Sunwhite Fragrant Rice 3 cups water ¾ cup mayonnaise 1 tablespoon oil Salt to taste

Ingredient A: 1 teaspoon oil

P ENANG has nominated 10 of its traditional dishes to the National Heritage Department for recognition as national heritage, as part of the efforts to preserve the state’s rich culinary legacy. State Tourism and Creative Economy Committee chairman Wong Hon Wai said the dishes are nasi kandar , pasembor , char kue kak , mi hokkien , mi jawa , oh chien , mi udang , mi sotong , kerabu bihun and roti benggali . “The nomination was recently submitted to the National Heritage Department and is undergoing o State nominates nasi kandar , mi jawa , pasembor, among others

100g carrot, finely chopped 17g nori (seaweed), crumbled Ingredient B: 1 teaspoon oil 80g broccoli, finely chopped 40g canned tuna, flaked Ingredient C:

heritage through generations, but also to ensure Penang’s world-renowned gastronomy continues to be protected, promoted and celebrated for future generations,” he said. He spoke to reporters after officiating the Intangible Cultural Heritage Conference at Universiti Teknologi Mara, Permatang Pauh campus recently. National Heritage Department director-general and heritage commissioner Mohamad Muda Bahadin was also present. Wong expressed hope that more of Penang’s traditional food will be recognised as national heritage under the National Heritage Act 2005. Meanwhile, Muda said the 10 dishes have passed the expert committee’s evaluation and will be declared as national heritage soon. “Among the criteria assessed is that the dish must still be produced by the local community in the state. Most importantly, when recognising a heritage food, it is the community itself that plays a vital role in keeping the dish alive,” he said. According to him, 213 traditional dishes from various states and ethnic groups in Malaysia have been recognised as national heritage, including char kuetiau , kuih angku , pulut tekan with seri kaya , laksa , pie tee and gerang asam . Themed “Upholding Culinary Heritage”, the biennial two-day conference, organised by the department, serves as a platform for experts, government agencies, academics, industry players and communities to share insights and ideas on safeguarding Malaysia’s intangible cultural heritage. – Bernama passed down

1 teaspoon oil 1 egg, beaten 40g canned tuna, flaked 3 stalks spring onion, finely chopped Sauce ingredients: 200ml water ½ cup chilli paste 80ml vinegar 70g granulated sugar 1 clove garlic, finely pounded 1½ tablespoons fish sauce 1 teaspoon cornstarch, mixed with 1 tablespoon water Instructions: 1. For A: Heat oil and saute the carrots. Once softened, mix with crumbled seaweed. 2. For B: Heat oil and saute the broccoli. Once softened, mix with flaked tuna. 3. For C: Heat oil and scramble the egg until cooked. Chop it up and mix with flaked tuna and spring onions. 4. Wash Jasmine Sunwhite fragrant rice thoroughly. 5. Cook rice with water until perfectly done. 6. While still hot, mix in mayonnaise, oil and salt. Divide rice into three equal portions. 7. Mix portions A, B, and C into each rice portion respectively. Shape into balls. 8. For the sauce: Boil water, chilli paste, vinegar, sugar and garlic until sugar dissolves. 9. Add fish sauce and stir well. Pour in cornstarch mixture and cook until the sauce thickens.

Nasi kandar is served with a variety of curries and often fried chicken. evaluation before the dishes are officially recognised as national heritage. “This gazettement effort is vital, not only to preserve the state’s culinary

Mi jawa is a warm, hearty delight . – PICS FROM 123RF

Lotus’s unveils Masak-Masak Ceria cooking competition LOTUSS Stores (Malaysia) Sdn Bhd (Lotus’s Malaysia) is turning up the heat in the local food scene with the launch of Masak-Masak Ceria, its first-ever culinary competition designed to spotlight aspiring and professional chefs. place at Lotus’s Ampang on Nov 1 and 2 and promises to be a vibrant celebration of creativity, flavours and culinary passion. Competitors will have the chance to display their skills, while food enthusiasts can look forward to fresh ideas, bold tastes and inspiring stories from Malaysia’s kitchen talent. Malaysia’s culinary heritage, unique flavours and the use of Lotus’s quality products. It’s an opportunity for participants to gain international recognition, as the top three winners from the professional category will go on to represent Lotus’s Malaysia at the Thailand Ultimate Chef Challenge in Bangkok next year,” Lotus’s Malaysia customer and marketing executive director Nuathip Pituckpongsatorn said. Organised in partnership with the Professional Culinaire Association Malaysia, and supported by TAEM Academy, Masak-Masak Ceria will take “This competition is not only about a test of skills, but also a celebration of

As these established chefs and aspiring cooks compete using ingredients sourced from Lotus’s, the event goes beyond a typical culinary challenge. It is a showcase of how Lotus’s delivers consistent quality and value to households and professional kitchens alike. For hotel, restaurant and catering and food business operators, it is a reminder that behind every great meal is a reliable supplier that understands the demands of the food industry. The competition will feature two categories: 0 Professional category: For established chefs aged 25 to 40. 0 Young chef category: For home cooks, students and aspiring chefs aged 18–30 Participants will be tested on creativity and technique, presentation

Yau guiding participants at the Lotus’s Jom Masak! Cita Rasa Malaysia cooking workshops.

must submit their profile, resume and relevant culinary accreditations along with the registration form. Selected participants will be required to pay an entry fee of RM100. 0 Young chef category: Applicants are to submit a two-minute introduction video introducing themselves and showcasing their passion for cooking, along with a Lotus’s receipt (no minimum spend required) and the completed registration form. Registration for Masak-Masak Ceria is open until Oct 17.

and plating, and their ability to tell their culinary story through their dishes, featuring different ingredients and themes each round. The goal is to impress a set of culinary expert judges such as chefs KK Yau, Bob Adnin, Amy Beh and Arieff Khalid. After two thrilling rounds of competition, one winner from each category will be crowned the Masak-Masak Ceria champion, taking home RM3,000 Lotus’s cash vouchers. How to enter: 0 Professional category: Applicants

Yau (left) and Bob at the Lotus’s Jom Masak! Cita Rasa Malaysia cooking workshops held at Lotus’s Puchong and Lotus’s Shah Alam.