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élan-vitalPlaces.Food.People

Places

Broga Hill ....................................................................................................................................4 - 7

Sungai Gabai .............................................................................................................................8 - 11

Food

Burrito .....................................................................................................................................13- 15

Seri Muka ................................................................................................................................16 - 20

People

Faris Izham .............................................................................................................................22 - 24

Aizat Hilmi..............................................................................................................................25 - 27

Editor Ahmad Hanif b Che Zahari

Mohd Harith Azlan

WriterAhmad Hanif b Che Zahari

Mohd Harith Azlan

PhotographerAhmad Hanif b Che Zahari

Mohd Harith Azlan

Places

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Broga Hill Hiking

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Broga is a small town that sits on the border of Selangor and Negeri Sembilan in Malaysia. It is situated 50 kilometres (31 mi) from Kuala Lumpur and approximately 33 kilometres (21 mi) from Seremban, the capital of Negeri Sembi-

lan. Broga takes its name from the River Broga which runs through the area. The name Broga is believed to be derived from Buragas, a mythical beast that lives in the forest. Broga is surrounded by the lush green hills of a tropical rainforest and sits on the edge of the Titiwangsa Range.It offers a good view of the surrounding area and has become a popular picnic and photography spot.

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Sungai Gabai

Sungai Gabai Waterfall is one of the closest waterfalls to Kuala Lumpur and it is easily accessible by car. This makes it extremely popular and it can get

very crowded during weekends, public holidays and school holidays.

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Food

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Burrito

Burritos are a traditional food of Ciudad Juárez, a city in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada have an established reputa-

tion for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two ingredients: some form of meat or fish, potatoes, rice, beans, asadero cheese, chile rajas, or chile relleno. Other types of ingredients may include barbacoa, mole, refried beans and cheese, and deshebrada (shredded slow-cooked flank steak). The deshebrada burrito also has a variation with chile colorado (mild to moderately hot) and salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional taco de Canasta, which is eaten for breakfast, lunch, and dinner.

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A burrito is a type of Mexican-American food. It consists of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose the filling. (In contrast, a taco is generally formed by simply folding

a tortilla in half around a filling, leaving the semicircular perimeter open.) The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. In Mexico, meat and refried beans are sometimes the only fillings.

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In the United States, burrito fillings generally include a combination of ingredients such as Mexican-style rice or plain rice, refried beans or beans, lettuce, salsa, meat, guacamole, cheese, and sour cream, and the size varies. Typically, American-style burritos are stuffed with more ingredients than the primary meat and or vegetable filling.

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Seri Muka

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Seri MukaYield: an 8-inch square or round steamed pudding

Recipe from Makcik Enon

Note: Making the kuih using this method will not require additional green food coloring. However, if you don’t have access to pandan leaves where you are,

substitute with pandan paste/essence and coloring. Results are best with fresh coconut milk and eggs as well. Or at least all the makciks in my life would tell me so.

Pandan extract:12-15 pieces pandan leaves, washed and snipped into 1/2-inch pieces

3-4 tablespoons waterSugar syrup:

1 cup castor sugar1/2 cup water

4-5 pieces pandan leavesRice layer:

1 cup glutinous rice, soaked overnight (or at least 6 hours) and drained1 to 1 1/2 cups thin coconut milk

a pinch of salt3 tablespoons freshly grated coconut (optional)

Custard layer:1/4 cup plain flour

2 teaspoons corn starch4 eggs

1 cup thick coconut milka pinch of salt

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Prepare the pandan extract and syrup:

With a mortar and pestle or a blender, mash the leaves finely along with the water into a paste. Use as little water as possible. Press through a fine sieve or squeeze through cheesecloth to extract the green juice only. You should obtain at least 100 ml liquid. If you have the time, let it sit for a few hours. The green extract will set-tle at the bottom and you can remove the excess water before using. For the sugar syrup in the custard layer, place the sugar, water and knotted pandan leaves in a saucepan and cook over medium low heat till sugar has dissolved. Remove and set aside to cool.

Prepare the rice layer: In a rice cooker, over the stove or in a steamer, cook the glutinous rice till done with the coconut milk and salt. The amount of thin coconut milk used would ‘depend on your cooking method.

Meanwhile, bring the water in your steamer to the boil. Grease an 8-inch round or square baking tin (spring-form or removable base) with cooking oil and set aside. Mix the grated coconut with the cooked rice if using. Spoon the rice into the prepared tin. With a wet spatula or a piece of banana leaf,

Press the rice firmly onto the base of the tin to form an even and compact layer. Cover and steam, for about 15 minutes over medium heat. Once done, reduce heat to low but keep the tin inside the steamer.

Prepare the custard layer: Mix the coconut milk with the prepared pandan extract. Bring the water of a dou-ble boiler/bain-marie to a boil. In the top bowl of the double boiler, combine flour, corn starch, eggs, coco-nut milk-pandan extract mixture and salt. Whisk till smooth. Then drizzle over the sugar syrup while whisk-ing. Transfer bowl into the bain-marie and gently cook the custard over medium low indirect heat. Stir contin-uously till custard thickens slightly, about 15 minutes. Pour the custard over a sieve onto the rice layer. Cover and steam over medium low heat (keep this on the low side to obtain a smooth custard layer) for another 15-20 minutes or till custard is set.

Remove tin from steamer and cool completely (about 1-2 hours) before cutting into diamond-shaped pieces. To get neatly cut pieces, use an oiled or heated knife. Serve with hot coffee or tea. Kuih keeps refrigerated up to 1 week.

People

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“When life gives you a hundred reasons to cry, show life that you have a thousand reasons to smile.”

Faris Izham

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GraphicDesigner

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MultiMillionaire

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Aizat Helmi Azizan

“Challenge yourself with something you know you could never do, and what you’ll find is that you can overcome anything.”

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