25/10/2025

LYFE SATURDAY | OCT 25, 2025

20

TASTY RECIPE

Crispy Pan-fried Fish with S tinky B eans THI S bold and aromatic dish celebrates a truly Malaysian flavour trio – stinky beans, fiery chillies and fragrant onions. Paired with crispy pan-fried fish and a savoury, well-balanced seasoning, it delivers a punchy, deliciously local taste in every bite. This Malaysian-style recipe is sure to impress with its vibrant flavours and irresistible aroma. Ingredients Main: 3 Gulama fish (or any firm white fish) A handful of stinky beans ( petai ) 5 garlic cloves, minced 5 bird’s eye chillies, chopped 1 onion, thinly sliced Marinate: Salt Turmeric powder Seasoning: A splash of water ½ tsp salt A pinch of Chek Hup Diamond Rock Sugar 2 tsp cooking oil Instructions 1. Prepare the fish Clean and pat dry the fish. Make a few slits along the thicker parts to ensure even cooking. Rub salt generously on both sides and inside the cavity, then dust with turmeric powder. Let it marinate while prepping other ingredients. 2. Prep the aromatics Mince the garlic, chop the chillies and slice the onion thinly. 3. Fry the fish Heat a pot with enough oil for shallow frying. Fry the fish until crispy and golden on one side, then gently flip and fry the other side. Remove and set aside. 4. Stir fried seasoning Pour out most of the oil, leaving a bit in the pot. Saute the garlic until fragrant, then add a bit more oil along with the chillies and onions. Stir-fry until softened and aromatic. Add in stinky beans, followed by a splash of water, salt and a pinch of Chek Hup Diamond Rock Sugar to round out the flavours. Cook until everything is well combined and smells irresistible. 5. Finish and serve Spoon the fragrant stir-fried topping over the crispy fish and serve immediately with steamed rice. Tip Do not be shy with the salt when marinating the fish – it is key to bringing out deep flavour. And when stir-frying the seasoning, a little extra oil helps develop that rich, mouthwatering aroma that ties the whole dish together.

From campus to clouds o MMU alumnus launches world’s first halal masala tea in can The launch of the world’s first halal masala tea in a can at MMU, Cyberjaya.

A story brewed in the lecture halls of Multimedia University (MMU) has now taken flight. Gisnervern Arikrishnan, MMU alumnus and creator of the viral “10,000 Cans to Sell” challenge, has launched the world’s first halal sterilised masala tea in a can – a product redefining Malaysia’s beverage innovation and uniting Malaysians through culture, health and entrepreneurship. The launch, titled “An Alumni’s Dream”, was held at MMU’s Entrepreneur Development Centre, drawing hundreds of guests, influencers and business leaders. What began as a small campus kiosk has now become a brand ready to travel the world. After two years of research and development, Gisnervern’s company Leafhaus is now in talks with AirAsia for a potential collaboration to bring Malaysian flavours to international skies. Inspired by Tan Sri Tony Fernandes’ RM1 dream, Gisnervern shared: “Tony proved that a Malaysian dream can fly. I wanted to show that a Malaysian taste can travel just as far.” The collaboration aims to feature Leafhaus masala tea and turmeric milk on select AirAsia flights and Santan outlets, symbolising freedom, accessibility and innovation. The alumnus also expressed his interest to join AirAsia, and is looking forward to doing it right. The journey did not stop with tea. Motivated by Datuk Rosyam Nor’s drive, discipline and fearless entrepreneurship, Gisnervern developed Turmeric Milk in a Can, another innovation designed to promote wellness through Malaysia’s age-old remedies.

Leafhaus masala tea and turmeric milk.

and rooted in culture. It’s the platform for Leafhaus to connect with every Malaysian, every table, every meal,” said Gisnervern. Launched in conjunction with Deepavali, this milestone represents not just business success but personal transformation. Once weighing 138kg, Gisnervern turned health struggles into strength – crafting a product low in sugar, rich in antioxidants and built around the principle that “health is the true wealth”. “My mission now is clear – to sell 10,000 cartons by year-end, not just for profit, but to inspire every young Malaysian to dream big, start small and stay clean in business.”

“Rosyam told the benefits of turmeric milk in one of his podcasts with Wonda. This isn’t just a drink – it’s a movement towards natural healing through modern packaging.” To bring these flavours closer to the people, Leafhaus is now exploring a collaboration with banana leaf restaurant chain BananaBro. Together, the brands aim to make authentic, halal -certified heritage drinks available at every BananaBro outlet nationwide, pairing Malaysia’s beloved comfort food with Malaysia’s new beverage innovation. “BananaBro represents the evolution of Malaysian dining – youthful, modern