Feeling like it's getting harder finding traditional Malay food. Is it just me?
Like, when you go out for Malay food these days, its usually - tomyam - western - fried chicken (berempah, kunyit etc) - nasi lemak, usually part of fried chicken series Where had all the old timey traditional dishes gone? Somehow it seems like they only survive in nasi kerabu shops.
TESL equivalent for BM, thoughts?
(reddit MY is taken over by reactionaries so I run here) So, BM. Lots of noise. People say because lack of love/lack of patriotism etc. But nobody considered that it might be poorly taught! So, guys, especially if you are in linguistics and education, how do you see this? Is BM poorly taught in SJKs, and is a more systemic, holistic “game plan” needed? (pedagogy is the word I think?) Maybe create a new discipline out of this?
KL Chinese ppl, pls educate me on this Pudu fuckery
So I was having dinner at a economy rice shop in Pudu, when I heard people quarrelling at the counter. One guy, maybe late 40s not happy with the price. Cashier say because a lot of pork. I did see with my own eyes and yup, thats a lot of meat, almost half plate. But guy still not agree. So supervisor come out, say “okla we charge by weight”, then proceed to fire up an electric scale on the counter. Yeah, the price is not too far off (Around RM16) Now here’s the thing. The electronic scale is already on the counter right from the start, meaning this is not the first time and the shop already prepared for this shit! So yeah, whats up with Pudu folks?
Neighbourhood friendly PLA
Instead of Starlink, why not MEASAT?
A better explanation of Wok Hay
cross-posted from: https://lemmy.world/post/3203808 [https://lemmy.world/post/3203808] > So I just watched a cooking video and Wok Hay got described as “Breath of the wok” again, and I got triggered. > > That is one of those lazy explanation Chinese geezers make to get you off their face and stop bothering them, and unfortunately it became canon. > > So here I attempt to give a better explanation based on my cultural background and firsthand experience. > > The word Hay in Wok Hay is the Cantonese pronunciation of the word Qi. Meaning energy, and supposedly energy flows like fluid according to Chinese metaphysics. > > When a dish is said to be having Wok Hay, it means that it is “charged up with energy” during its time in cooking the wok, but really this is more of a fantastical description of a more mechanical process. > > (Also reason why Chinese people say fried rice, fried noodles, fried anything are “heaty”, the hot Qi in the food can cause hot Qi aka Yeet Hay in your body to accumulate, causing imbalance and make you sick) > > There are 2 parts that makes up this perception of Wok Hay. > > 1. Dry radiant heat. In Malay, “bahang”. The dish is cooked to a point where it reach a temperature so high that when it is served, the mere presence of the food itself gives you that warm, tosaty feeling. And eating “fresh from the oven/fryer” hot food is always more enjoyable, think fried chicken, pizza, fritters, toast etc. The feeling is also quite different from wet heat like from hot soup and porridge. > > 2. Side effects of (mostly) dry, high heat cooking. Meat and carbohydrates get slightly browned getting that delicious Maillard reaction, vegetables getting heated up so fast they got cooked without losing too much moisture. And in the case of carbohydrates, having most of their surface moisture toasted off means they don’t clump, making the eating experience much more enjoyable. > > It also follows that you can kill Wok Hay simply by leaving the dish turn cold. It will still have that toasted taste, but without that toasty warm feeling it feels “flat”, and carbohydrates will also start absorbing moisture making it a sad, stodgy lump. > > To achieve Wok Hay, one must cook the food till they reach very high temperature without burning it. Woks are superior for this because it’s wide curved shape makes it easier to rapidly stir your food around preventing burning, and woks are usually thinner than skillets, meaning better heat transfer. > > It is not easy to achieve. Many factors can make you fail. Like overly moist ingredients, too large of a portion with underpowered burner, going too fast and burn the food with overpowered burner, overloading your wok and you can no longer stir fast enough, food sticking to wok and burn etc. > > Its an art. > > Hope this info is helpful.
A better explanation of Wok Hay
So I just watched a cooking video and Wok Hay got described as “Breath of the wok” again, and I got triggered. That is one of those lazy explanation Chinese geezers make to get you off their face and stop bothering them, and unfortunately it became canon. So here I attempt to give a better explanation based on my cultural background and firsthand experience. The word Hay in Wok Hay is the Cantonese pronunciation of the word Qi. Meaning energy, and supposedly energy flows like fluid according to Chinese metaphysics. When a dish is said to be having Wok Hay, it means that it is “charged up with energy” during its time in cooking the wok, but really this is more of a fantastical description of a more mechanical process. (Also reason why Chinese people say fried rice, fried noodles, fried anything are “heaty”, the hot Qi in the food can cause hot Qi aka Yeet Hay in your body to accumulate, causing imbalance and make you sick) There are 2 parts that makes up this perception of Wok Hay. 1. Dry radiant heat. In Malay, “bahang”. The dish is cooked to a point where it reach a temperature so high that when it is served, the mere presence of the food itself gives you that warm, tosaty feeling. And eating “fresh from the oven/fryer” hot food is always more enjoyable, think fried chicken, pizza, fritters, toast etc. The feeling is also quite different from wet heat like from hot soup and porridge. 2. Side effects of (mostly) dry, high heat cooking. Meat and carbohydrates get slightly browned getting that delicious Maillard reaction, vegetables getting heated up so fast they got cooked without losing too much moisture. And in the case of carbohydrates, having most of their surface moisture toasted off means they don’t clump, making the eating experience much more enjoyable. It also follows that you can kill Wok Hay simply by leaving the dish turn cold. It will still have that toasted taste, but without that toasty warm feeling it feels “flat”, and carbohydrates will also start absorbing moisture making it a sad, stodgy lump. To achieve Wok Hay, one must cook the food till they reach very high temperature without burning it. Woks are superior for this because it’s wide curved shape makes it easier to rapidly stir your food around preventing burning, and woks are usually thinner than skillets, meaning better heat transfer. It is not easy to achieve. Many factors can make you fail. Like overly moist ingredients, too large of a portion with underpowered burner, going too fast and burn the food with overpowered burner, overloading your wok and you can no longer stir fast enough, food sticking to wok and burn etc. Its an art. Hope this info is helpful.
Medical people of Malaysia, want your opinion on EMR adoption
cross-posted from: https://lemmy.world/post/3071749 [https://lemmy.world/post/3071749] > EMR: Electronic Medical Records > > So a bit of context here. I am a tech geek. And learning about the appalling state of EMR at Selayang hospital makes me sad. Its such a waste of resources. If they are not commited to keep it running better don’t buy it in the first place. > > Being a open source software fan, naturally the question of “why not adopt GNU Health?” comes to me. I mean, it’s free of charge! So why not? > > And I am thinking of maybe making some tutorial on GNU Health deployment. > > Now bureaucracy bullshit aside, I think I will need to listen to people who will be actually using it first. Like: > > - Do you see EMR as a need? Or just a fancy tech toy? > - How does it make your life better and/or worse? > - Acceptance level by staff (do they want to use the system or they had to be forced into it)? > - How much does it cost you to set up & keep running? > - Service quality level by current provider? > - Are you comfortable DIYing your own setup? > - Nightmare fuel stories if any? > > Also noticed that KKM had been working with MIMOS to roll out their own EMR system for quite some time now. How is it working so far?
Medical people of Malaysia, want your opinion on EMR adoption
EMR: Electronic Medical Records So a bit of context here. I am a tech geek. And learning about the appalling state of EMR at Selayang hospital makes me sad. Its such a waste of resources. If they are not commited to keep it running better don’t buy it in the first place. Being a open source software fan, naturally the question of “why not adopt GNU Health?” comes to me. I mean, it’s free of charge! So why not? And I am thinking of maybe making some tutorial on GNU Health deployment. Now bureaucracy bullshit aside, I think I will need to listen to people who will be actually using it first. Like: - Do you see EMR as a need? Or just a fancy tech toy? - How does it make your life better and/or worse? - Acceptance level by staff (do they want to use the system or they had to be forced into it)? - How much does it cost you to set up & keep running? - Service quality level by current provider? - Are you comfortable DIYing your own setup? - Nightmare fuel stories if any? Also noticed that KKM had been working with MIMOS to roll out their own EMR system for quite some time now. How is it working so far?
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