The Halal/Muslim Friendly/Healthy Kota Kinabalu Food Trek 2017-2018 : Introduction

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Thought of the day-“You are what you believe yourself to be.”-Paulo Coelho

It’s a long stretch, that route we saw from above, from Papar town to Tuaran Town. In the middle is Kota Kinabalu City. This particular route is about 88 KM long with so many amazing eateries here and there. There is no list whatsoever, a complete and updated one that pin point exact location of Halal and Muslim Friendly eateries located along that long stretch. It’s making Muslim Visitors having to google for information and will always end up with something outdated, a list of 10-12 eateries. That was it. The writer don’t even bother to verify by visiting and dining, giving a clearer picture. This is our initiative. Creating that list which will be updated yearly. A project that we named as Halal/Muslim Friendly/Healthy Food Trek for 2017-2018..

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Preserving Cultural Identity through food : Florence Tan’s Chicken Pongteh of Nyonya Cuisine

Written by @Lan
(Photos by curiostraveller.com)

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Thought of the day-“Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all things when we eat well.”-Micheal Pellan

Thanks to Chef Florence Tan, I’ve expanded my culinary range. It’s not that I’ve not tasted food of Malacca’s Nyonya before. I had some, years ago but cooked by someone not of Nyonya’s. The experience was lacking of good memory as food was not cooked with soul, lacking that magic touch. Chef Florence Tan cooked some of Nyonya’s delicacies. One of that many dishes was Chicken Pongteh. She mentioned about the 600 years old heritage, the starting period and origin of Nyonya’s amazing food. Something that’s old is definitely a culture, I say. Recipes being passed down from the first generation to many generations in order to preserve Nyonya’s culture.

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Getting to Know the underestimated & neglected Buah Sukun/Breadfruit

Written by @Lan
(Photos by curiostraveller.com & facts from credited sources)
For Kulafoods Australia

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Thought of the day-“When eating a fruit, think of the person who planted the tree.”-Vietnamese Saying

(This article is written based on my own experience while visiting a fruit garden. The facts however are based on credited sources that were written academically by credible writers, mentioned in the references section. There are 2 parts of this article, Part 1 is about getting to know the Breadfruit while Part 2 is one of the many ways in cooking this fruit.)

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The Story of Cassava (Part 2) : Getting the most from Boiled Cassava leaves

Written by @joehairie and @Lan
(Photos by curiostraveller.com)
For Kulafoods Australia

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Thought of the day-“Why try to explain miracles to your kids when you can just have them plant a garden?”-Robert Brault

This article is about a small garden project by Roslee Ladalo and it took us 8 months to have the entire article completed. The article is divided into 3 parts. This is Part 2 of  3. To read Part 1, click HERE.

The 3rd harvest was on April 1, 2017. It was that harvest that produced the biggest cassava and in many quantity. The trees were mature enough and someone asked us to get the leaves as well. This entry is about that cassava leaves, describing ways to get the most from that produce. The focus is the health benefits especially when it comes to consuming the leaves, cooked (and we are going to show the steps in cooking it), of course!

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The Story of Cassava (Part 1) : Sustainable Food from Roslee Ladalo’s Self Sufficient Garden @ Kg.Ketiau, Putatan, Sabah.

Written by @joehairie & @Lan 
(Photos by curiostraveller.com)
For @kulafoods Australia

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Thought of the day-“To plant a garden is to believe in tomorrow.”-Audrey Hepburn

This article is about a small garden project by Roslee Ladalo and it took us 8 months to have the entire article completed. The article is divided into 3 parts. This is Part 1 of  3. 

Malaysians named cassava as ‘Ubi Kayu‘, once known as staple food, bragged by the elders that had to consumed it all day long during the Japanese Era in Malaya and Borneo. It’s the only food available at that time as Cassava grow wild, practically, everywhere. Decades later, Cassava (Ubi Kayu) has become sort of ‘Tea Time‘ product for Malaysians. To have deeper understanding about this Ubi Kayu, our team prepared one lengthy article that took us about 8 months to complete! This is a story about Cassava and the effort by Roslee Ladalo in cultivating it, producing sustainable food in his own self sufficient garden located in Kg.Ketiau, Putatan, Sabah.

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Reality Check – How To Define “The Best Food” : Living For Those Eureka Food Moments

Written by@Joehairie
(Photos by curiostraveller.com team members)

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Thought of the day-“Best List are revised, great flavors remain great.”-Tony Maws (Best Chef Northeast 2011 & Best New Chef 2005 from James Beard Foundation)

It is interesting to read one email this morning, still is! A reader sent an email, asking, how did we precisely listed the best food & dessert (as published in the last 2 entries)? Is it a valid list? Do we have the authority to lined-up such long list? A little check on the background of that particular reader indicated that he’s from Kota Kinabalu, Malaysia. Uhhh that’s our base yeah? I asked @Lan. He smiled. Let’s do some reality check, he said.

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That Moment (during travel) when we had to deal with street beggars..who’s exploiting who?

Written by @joehairie and content documented/arranged by @Lan
(Photos by curiostraveller.com team members)

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It’s not that we underestimate this group of poor people. They are human beings too and we respect all, regardless. There’s this place that we went recently and after much time spent on the street looking for materials, we bumped into this poor lady and her son. During our travel, we always ‘receive’ good things. This recent travel was different. To get some good story, we had to seriously deal with this one middle aged woman, a street beggar, to be exact. Our wish granted and so did her wish, fulfilled. The question is, who’s exploiting who?

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The Little Boy who loves to work @ The Market

Written by @Joehairie
(Photos by curiostraveller.com team members)

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“To travel is to live.”-Hans Christian Andersen

It might not be the prettiest place to be at. It’s the wet market on the other side of the ground floor section. The floor, wet, with some fishy smell here and there. Not really an ideal place for sightseeing but at least it offers some ‘worldviews’ for outsiders, a medium to understand the minds of the people behind the scene and how some people dedicate their life to this place. This is a story about the little boy who loves to work at the market.

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