Belasungkawa: Dayang Celia Margaret Captier-Brooke

Tags:Anthony Brooke, British Government, Dayang Celia Margaret Captier-Brooke, Duli Yang Mulia Dayang Celia Captier-Brooke, Rajah Sir Charles Brooke, Renne-le-Chateau France, Sarawak, Sarawak Independence Movement, Sir James Brooke, Sultan of Brunei.

Ucapan takziah kepada seluruh keluarga Rajah Sarawak, Seri Paduka Duli Yang Maha Mulia Rajah Muda Anthony Brooke di atas pemergian Duli Yang Mulia Dayang Celia pada 18 Januari 2012 di kediaman rasminya di Rennes-le-Chateau, Perancis.

Condolences to the all members of the Rajahs family. May you rest in peace.

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BAKUN: Dangerous Dams

Betrayal of ordinary people

Thousands of families in Sarawak have been forced from their homes and lands to make way for dams like Bakun, Batang Ai and now Murum.  Worse, the promises of compensation and prosperity made to them by the BN state government of Abdul Taib Mahmud have proved worthless.  The compensation, when it has been paid, has not been enough even to pay for their new homes, leaving most of these people in debt and unable to afford promised water and electricity.  Often the compensation has not even been paid at all!

Meanwhile, cronies of Taib Mahmud have plundered the timber from the vast areas of Sarawak’s unique rainforests, which have been destroyed to make way for the dams.  None of this profit has been returned to the indigenous people who rightfully owned the land.

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Kolo Mee Galore

Sarawak has quite a reputation for its delectable array of local fare. Just ask any locals around town and they’ll gladly point out the best place to grab a bite of must-have Sarawakian delicacies that truly distinguish the Malaysian State’s multi-culinary delights.

In Kuching, the capital city of Sarawak, one of the staple dishes that can practically be eaten for breakfast, lunch, dinner or even supper is none othe than the beloved Kolo Mee. This noodle dish comprising of dry egg noodles (available in straight, curly or flat) is served either dry or wet though most people tend to opt for the dry version, which definitely has more oomph!

Observe your local Kolo Mee seller and watch as the raw noodles are dunked into a large pot of boiling water. Once cooked, they are then given a quick toss in a bowl with seasonings comprising of lard, vinegar, light soy sauce or fish sauce and salt and pepper before garnished with slices of barbecued meat, leafy greens, fried crispy shallots and spring onions. Other variants of toppings include prawns, cuttlefish and fried chicken.

Sold practically everywhere in kopi tiam (coffee shops), food courts and even hotel restaurants, a bowl of this hearty dish usually starts from RM2.5o.

Though most people swear by lard-laden Kolo Mee, a halal version of this all-time favourite dish is also available at numerous eateries particularly in the areas of Petra Jaya, Jalan Satok and Jalan Haji Taha, where Cafe Bunda is located. More familiarly known as “Mi Kolok”, the noodles are basically similar to the non-halal ones except that lard is replaced with shallot oil.

Cafe Bunda’s take on the addictive dish is further enhanced with generous servings of condiments such as fried chicken, minced chicken, beef, bean sprouts, fried shallots and spring onions. Those who have a sudden craving for “Mi Kolok” at any time of the day, should bear in mind that Cafe Bunda operates till late every day from 10.30 am to 1.30 am.