2018年2月20日星期二

DPM: Vmy2020 to help boost tourism

DPM: Vmy2020 to help boost tourism

Visit Malaysia Year campaign will be held again in 2020, says Deputy Prime Minister Datuk Seri Dr Ahmad Zahid Hamidi.

“The campaign seeks to ensure that Malaysia remains a desirable destination for visitors from all over the world,” he said.

“Visit Malaysia Year 2020 (VMY2020) is a national mission. It will be the catalyst to drive the tourism industry further and achieve the visions outlined in the Malaysian Tourism Transformation Plan.

“I want all ministries and agencies to give their full support towards this programme,” he said after chairing the Cabinet Committee on Tourism meeting yesterday.

~News courtesy of The Star~

MyBas Perlis - Bus Service 玻璃市州巴士服务

MyBas Perlis - Public Bus Service
玻璃市州公共巴士服务 




















2018年2月15日星期四

2018年1月9日星期二

Easier for foreign students to get visas

Easier for foreign students to get visas

The foreign students e-Visa Approval Letters (e-VAL) system is up and running, says Education Malaysia Global Services (EMGS), a wholly-owned company of the Higher Education Ministry.

In a statement, EMGS CEO Prof Datuk Dr Rujhan Mustafa said this would allow international students to obtain visas through its STARS’ portal.

“A total of 277,000 complete applications were received between 2013 and 2017,” Prof Rujhan said.

“These were processed and the VALs were issued within seven working days, thanks to the support and teamwork of the Immigration Department.

Yesterday, the company hosted the Education Malaysia Industry Townhall 2018 meeting with 180 international education heads from higher education institutions, skills centres and language schools.

It was held at the Kuala Lumpur Convention Centre.

Participants were briefed on operational updates related to the visa application. An open dialogue on issues at hand was held in addition to introducing the line-up of newly appointed Education Malaysia directors for its offices in Chicago, Dubai, Jakarta and Ho Chi Minh City.

~News courtesy of Bernama~

2018年1月3日星期三

因民众游客强烈不满 交怡渡轮调回原票价

因民众游客强烈不满 交怡渡轮调回原票价



莫哈末尤斯里扎向柜台售票员了解今早的票价情况。

吉打港口往浮罗交怡岛渡轮票价因引起民众及游客强烈不满,船票一夜间再调回原价。

从吉打港口及玻州港口前往浮罗交怡岛的渡轮票价在跨年首日悄悄调涨3令吉作为行政费用,引起民众哗然,吉打州交通事务委员会主席拿督达祖乌鲁斯行政议员于昨日也指示海事局暂缓提高渡轮收费。

本报记者于今早前往吉打港口码头视察发现渡轮公司已把船票调回原价,即:成人票价保持23令吉,儿童票价则14令吉。

吉州消费者协会秘书莫哈末尤斯里扎认为,若要鼓励消费者选用网上购票服务,应在网上进行特别促销优惠,让网购船票者可享有折扣,而非调涨柜台购买的船票价格。

他举例,网购船票若可享有折扣,例如:从23令吉减价到20令吉,这种促销方式自然的会吸引消费者使用网上购票服务。

他说,渡轮票价一夜之间调涨,该协会共接获逾百宗投诉。

他表示,使用渡轮服务的消费者多数都是本地人,目前百货通膨,他不希望渡轮票价也随之涨价,这将加重国民的负担。



吉打港口往浮罗交怡岛渡轮票价周二已调回原价。

廖素莲:不应再调涨

廖素莲(67岁)对于吉打港口往浮罗交怡岛渡轮票价悄悄调涨一事并不知情,不过她认为原有渡轮票价23令吉已不便宜,不应该再涨价,这将造成消费者的负担。

李荣伟:网上购票有优惠

李荣伟(29岁,建筑业者)认为,有关当局若是要鼓励消费者选用网上购票服务,应以减价方式吸引消费者在网上购票,就如网上订酒店和机票可享有特别优惠,消费者自然的就会选用网上服务。

~光华日报~

2017年12月13日星期三

Char Kway Teow

Char Kway Teow

‘Char Kway Teow’ or ‘stir-fried ricecake strips’ is arguably one of the most popular dishes among Malaysians of all races. The name is derived from the Hokkien term for ‘fried’ which is ‘char, while ‘kway teow’ refers to the ‘flat rice noodles’, which is the main ingredient.



The latter is stir-fried over very high heat with light or dark soy sauce, chili, while prawns, deshelled cockles, bean sprouts, chinese chives and eggs.

Among the chinese community, the char kway teow is traditionally stir-fried in pork fat with crisp croutons of pork lard and serve on a piece of banana leaf or plate. In some instances, slices of chinese sausage and fishcake are added to accentuate the taste.

Originally conceived as a poor man’s food, mostly consumed by laborers, farmers, fishermen and cockle-pickers, the dish has today evolved into one of the most-loved dishes among Malaysians – but with certain ingredients omitted to adhere to ‘halal’ guidelines of muslim community.

As the dish became more widespread, many cooks have come up with their own versions of ‘char kway teow’ but with the same essential ingredients ‘Char kway teow’ was said to have its origins in S.E.Asia (Malaysia, Singapore, Indonesia and Brunei) but the common consensus is that ‘Penang char kway teow’ tops the list when it comes to taste and originality.

In Kampar, Perak, the dish is cooked with cockles but no prawns, unless on request. In East Malaysia, other ingredients are used in the cooking eg beef, onions, sweet soya sauce etc.

There are also so-called ‘gourmet versions’ of char kway teow, especially in Ipoh, Penang, Taiping and even the Klang Valley, where seafood, crab meat and even duck eggs are added to suit discerning tastes.

~Info courtesy of Tourism Malaysia~