When a friend invited me to tag along to Perhentian Island, I couldn't resist the temptation as an 'Escape' from the modern world. (Even though I had to drive like 4am in the morning). Lemme drive the first leg or u're gonna regret it. I did drive all right but after 2am my eyelids began to feel like Gates of steel. So cumbersome they are, I even had to prop them up with my fingers aka Mr. Bean.
Half way down the 543km route thru Kuantan , my co-driver, tried massaging my stressed neck & shoulder muscles to no avail. Veering right nor left, the 4WD began to slow down...almost to a snail pace. We did stop a couple of times to put out some fires but our hoses were either too stubby or too short to reach the interior. The forest were too thick - leave it to the firefighters. Pity the parched flower bed. Not a single drop of rain in these part for almost a month. There were no ladies on board so no one would water the plants.
Literally meaning "Trading Rice", this signature East Coast dish has become a well-known breakfast food of Peninsular Malaysia,made by steaming rice and glutinous rice together, to which is then added coconut cream once it is cooked. Tuna fish curry is the main gravy with extra condiments such as fried shaved coconut, hard-boiled eggs and vegetable pickles.
Ingredients (Enuff to serve 3-4 hantu raya)
4 cups of Nasi Dagang or fragrant long grain
1 1/2 cups (375 ml) thick coconut milk
1 1/2 cups (375 ml) thin coconut milk
10 shallots, sliced
2 cm ginger, cut into thin strips
5g fenugreek seeds
1 teaspoon salt
How to go about doing it.
Wash rice, drain it well and soak overnight in water. Next day, drain the water and steam the rice for half an hour. Remove from steam and stir in the thin coconut milk and re-steam for 15 minutes until the rice is almost cooked.
Mix the thick coconut milk with the ginger, fenugreek seeds and salt and then mix well into the cooked rice. Re-steam for another 15 minutes until the rice is completely cooked. Serve there & then.
Ingredients (Enuff to serve 3-4 clueless clones)
2 medium sized Tuna (Max length 1 feet)
*too big it's gonna taste like a piece of plank
20 shallots, pounded or blended
3 cm turmeric, pounded once to get the aroma
2 cm galangal, pounded or blended
4 table spoons of grated & toasted coconut
2 bowls of coconut milk from 1 coconut
1 bulb of garlic
2 cm ginger, pounded once to get the aroma
20 pounded dried chilies
A bit of tamarind
5 green chilies
How to go about doing it.
Clean up the Tuna & cut into desired slices. Sprinkle a little salt, tamarind.
Chuck everythin into a pot & get the fish to boil on a medium fire till the water is all dried up.
Simmer the oil & sauté the garlic, shallots, pounded dried chilies, turmeric, ginger, galangal (Lengkuas) & the thick coconut milk.
When it has come to a boil, submerge the Tuna, green chilies, salt & sugar with the grated & toasted coconut.
Serve when it’s thoroughly cooked.
How they got their names.
Why? A few generations back, Besut was part of the Kelantan state. The name "Perhentian" means "Stopping point" in Malay, referring to their longstanding role as a pit-stop/way-point for traders during the turn of the century & have been sparsely inhabited by fishermen for centuries. The Perhentian Islands appear on many maps of the nineteenth and twentieth century as 'The Station Islands'.
1 or a pair of breast
A bowl of warm water (Wash them up thoroughly)
Pat to dry
How you go about doing it.
Have your eyes wide open - with a glee
Ask your partner or you to squeeze/squirt a few drops of her milk directly into his/her eyeballs.
Blink a hundred times.
Do it a frequently within the 24-hour period and the results will be truly amazing.
I bet its pain free and red eye free for over a year.
Oh here comes a stingray, there goes a manta ray. In walked a jelly fish. There goes a dogfish, chased by a catfish.
Plodded along the beach hoping to catch a glimpse of the two ABBA looking dames who hitched the same boat with up but to no avail. Instead I came across lots of narwhals and bikini whales. Tanning on the white sand in the glarin sun, darkened from the usual pale.
One thing I noticed when we were at the beach. Everybody had matching towels. Then somebody went under a dock. And there they saw a rock. It wasn't a rock. Looks like a croc covered by a frock. It was a rock...lobster.
To add salt to the wound, this place is hounded with cut-throat entrepreneurs. Bowelless readiness to take advantage of harmless poor souls like us. A plate of fried rice would come to a hefty 16 ringgit with a glass of tea. The so called chief waiter needs a bath & some lesson in manners. This place needs some sprucing up too. Run-down-semi-haunted chalets, creepers clinging to the balconies, unswept leaves & rubbish strewn all over the place. Not to mention the "Everlasting" plastic materials.
Threading on plastic, the bartender had an overblown chest & manly nip**es ready to pierce your eyes. Oh yeah, this fella was happily bouncing his artificial over-blown assets, as if we care. Runnin away from civilization & you encounter with "Unnatural things", leaves a bad lingering taste in your already bitter tongue. Duh...
Bad enuff? I regret wearin the bike tights. Unlucky me, this place acts as a pod for the transgenders aka "Sotong" - Lost souls in limbo. I mean, I don’t really care what their preference are but you'll never get this kind of treatment like I had in The Land of Make Believe.
I dunno about the others but if you ever go Long Beach, Perhentian Island don’t ever go to this so called paradise corner - Moonlight Chalet & Cafe. Looks, first impression & recommendation by the tour agency was seemingly-beaming with incomparable beauty was a BIG MAJOR let down. Clean water is only available every other day. Can’t even get a decent bath, let alone a proper tooth brushing. Shampoo? You must be kidding!!! And yet the proprietor had the cheek to ask me to come back again.
I'd never - EVER! Shame on you, you bloody moron - your place is a mess.
I then took charge of the stern & skimmed the waves. Manoeuvering a boat is not like driving a car with a slight difference. Even it may look the same; you gotta like turn it half way round the globe before you get the rudder to turn left or right. There’s no red, yellow or green light to guide you as long as you follow your six senses & hope for the best not run aground.
Since the tidal were huge in Long Beach, there's no way that any motor powered dingy would ferry us back to Kuala Besut. With infants shrills & loads of frustrations, we squeezed through sweaty armpits & clamored to our waiting boat.
Saw a croc with a frock under the dock
Rumbling skies made the journey back treacherous & made worse by the "Couldn't care less" attitude of the young looking lad who tried hard to look like a seasoned seaman. I could have smacked his toothless sneer but as a "foreigner", I could be thrown overboard.
Rumbling seas & the seasoned sea-man
Keropok = fish / prawn / dried & fried crackers.
Not to be confused with cream or firecrackers.
Keropok Lekor - Tail-like crackers. Boiled, soft & uncut
In all. It's a time well spent even though we had to work the following day. It was definitely a short pit-stop but it's not gonna stop me from stoppin by again.
10 - Derives from a rating system used by people to rank members of the opposite sex based upon beauty, with a 10 being the epitome of attractiveness.
Bowelless - Ruthless in competition; "cutthroat competition"
Sotong - Squid or queer, tranny, transgender, transvestite or Pondan, Ponen, Bapok, Daghai (Nothern slang)
Nasi Dagang - Literally meaning "Trading Rice", this signature East Coast dish has become a well-known breakfast food of Peninsular Malaysia, made by steaming rice, fenugreek seeds and glutinous rice together, to which is then added coconut cream once it is cooked. Tuna fish curry is the main gravy with extra condiments such as fried shaved coconut, hard-boiled eggs and vegetable pickles.
Tongkol - A piece of wood hence Ikan Tongkol/Wood like fish.
Keropok - Crackers. They are made by mixing prawns/fish/squids/seafood or from exotic fruits like Belinjau (Gnetum Gnemon), bananas, jackfruit & tapioca flour and of course water. The mixture is rolled out, steamed, sliced and sun dried. Once dry, they are deep-fried in oil (which must be at high heat before cooking). In only a few seconds they expand from thumb-sized translucent chips to white fluffy crackers.
Lekor - Spiral, like a mosquito coil/Similar to a coiled ropes or a spring
Keropok Lekor - Uncut crackers/Tail-like crackers. Kept in spiral. Keropok are deep fried crackers made from starch and other ingredients that usually give the taste. Keropok Lekok is also prepared from fish meat grounded with sago and salt; these are then rolled and made into the shape of long tubes similar to sausages/dildos/phallic in appearance. They are then boiled or fried & dipped in chilly sauce.