New Attraction on Penang Hill

Story and photos by JEREMY TAN

A PANAROMIC view of the island is not the only thing visitors can enjoy at the top of Penang Hill. There are now exciting stage performances on weekends to keep visitors entertained.

Performers Marsita Saad and Mohd Ali Dastagir have been wowing the weekend crowd for the past four months; the former with her fire tricks and the latter with his snake handling skills.

The performances, held at the hill’s main stage, was a joint idea between the pair and the Penang Hill Residents’ Association.

Their aim was to draw more tourists to the hilltop.

Visitors enjoying a fire show on Penang Hill

“The fire show is something quite special and seldom seem locally. The state government has allowed us to use the stage so we provide the entertainment,” said Residents’ Association secretary Beh Chin Siang.

Beh said that performances were held every Saturday.

Additional performances are also held on Fridays if it’s a public holiday, and on Sundays if the following Monday is a public holiday.

On show days, the snake show is held at 12.30pm and 3.30pm, while the fire show mesmerises tourists at 8pm.

“Penang Hill is one of the state’s tourist icons. But at nights, it could be quiet with nothing much to see.

“The fire show will provide some exciting entertainment for visitors at night,” Mohd Ali explained.

Fellow performer Marsita has been literally been playing with fire for the past four years, performing her stunts at hotels and bistros.

“I learned a lot of fire tricks from the Internet. The important thing is practice.

“Although it may seem dan- gerous, it’s an exciting hobby,” she said.

The snake shows are both entertaining and educational.

As Mohd Ali charms the snakes, he also gives the crowd tips on how to deal with emergencies resulting from encounters with snakes or from snake bites.

Wesak joy

BUDDHIST temples and the Malaysian Buddhist Association (MBA) premises in George Town were abuzz with temple monks, officials and workers making last-minute preparations to usher in Wesak Day today.

Workers preparing the float for Wesak Day procession in Penang.

Many devotees were also seen streaming into temples offering prayers, flowers and incense, lighting candles and giving donations while monks blessed them. Buddha statue bath tubs were also spruced up for the big day. At the MBA premises on Burmah Road, the main float was being given the final touches.

The Star pixmen K.E. OOI and RONNIE CHIN checked out the temples and the MBA premises to take pictures of the final preparations.

10 Questions with Michael Chong

You’ve helped so many people, but in which area do you think you have failed to help the needy? Tony Oon

Whenever somebody comes to see me about an Ah Long (loan shark) problem, I try to help. The victim is often not the borrower, but the family, because the borrower has usually run away. Over and over and in so many press conferences, I’ve been urging people not to borrow from Ah Longs. And yet, this problem never ends. Honestly, I’ve failed in this matter. It’s like prescribing Panadol when a person has a fever. There’s some relief but I just can’t cure the illness. But I will not give up. I will continue to attack the root of the problem and it will take time.

Have there been times when you wanted to quit your job? When did you get close to actually walking away? Douglas Peters, KL

This is not an easy job. You have to take care of other people’s problems before you can attend to yours. You face all sorts of risks and come across so much hardship and suffering. Who wants this type of job? But in doing my job, I not only have problems from those on the outside, but sometimes, I have to face my own people (those in MCA) who are envious of me. They don’t want to do the work but they don’t want me to do it either. These are the little Napoleons. Many times, after encounters with them, I have come close to throwing in the towel and walking away. However, I’m lucky to have understanding party leaders and the support of the media and the public. This gives me the strength to carry on. I’m a fighter.

Datuk Michael Chong: For over two decades, Chong has been helping people solve a myriad of problems ranging from the tiresome to the heartbreaking

What does it take to be effective at what you do? Sammy Tan, Kamunting

The most important thing is teamwork. You can’t do everything yourself. I get assistance from the Ministers, Deputy Ministers, State Assemblymen and other wakil rakyat. Above all, I have the backing of the media and the people to make my work effective. For example, when news of a missing girl comes out, I’m sure to get information from the public.

What have you achieved in your work that you are most proud of? Jasmy Ariff, Kepong

One way or another, people from all walks of life support my work. For instance, when I ask for donations to help the less fortunate, even schoolchildren sacrifice their pocket money to help others. This shows that people in this country care. This doesn’t happen everywhere. From my work, I realise that it’s the Malaysian culture to help the needy and I’m proud of that. It’s something money can’t buy.

What is your most complicated/toughest case? W. Seng, Kluang

People sometimes come to see me thinking that I can even deal with supernatural problems. In March, I had a case involving five young men from Alor Star who went to Cambodia on a holiday. There, they were possessed by the spirit of a man who asked them to look for his long-lost wife and son. When the five men came back, they spent RM12,500 to take out newspaper advertisements. That didn’t work and the spirit kept harassing them and mentioned my name. The men thought it would be difficult to meet me but the spirit told them to go to my office on a Monday morning. And true enough, I was available that time. A reporter covering the case couldn’t take photographs of the men – the camera didn’t work – until he “asked for permission” from the spirit. So how do you explain things like these? I failed to help the men locate the two persons, but the spirit has since left the men alone.

In your work with MCA what was the worst situation you have encountered and how did you deal with it? Bulbir Singh, Seremban

In 1997, I received phone calls from Macau from an 18-year-old girl pleading to me to save her, as she was trapped in vice. There were so many calls and I could not sleep. I was a bit scared because she told me her pimp was a powerful gangster. I went there with three journalists (including the late Kuldeep Singh from The Star). We also got help from the then Malaysian High Commissioner in Hong Kong and a TV station there. We had gone to rescue the girl but we ended up needing to be rescued. We were chased by the gangsters but fortunately, the police picked us up in a van and we were saved.

What do your wife and children feel about your work? T.K. Rajah, Klang

My wife and I came from very poor families. So she understands and accepts my work. It’s the same with my children. When we just started our family in the 1980s, life was a bit tough because I was the only one working, earning RM1,200 a month as a salesman. My wife and children are very supportive of my work. We’re Catholics, and every case I handle gives us satisfaction. Now, my eldest daughter, Marina, works for me.

What’s the one thing about you that most people don’t know? Shima

Many people think that I’m Chinese-educated because I work in MCA. But I’m English-educated. I speak Mandarin and some other Chinese dialects. I can only read and write Chinese a little. The most important thing is that I can communicate properly with everybody.

How do you relax after a tough day at the office? Terry J, Kemaman

When I go home after work, there’s usually no traffic jam because it’s already 7.30pm to 8pm. My favourite after-hours spot is Champ’s in Centrepoint, Bandar Utama, where I have a mug of beer and some conversation with friends. I come home in time to watch the 12 o’clock news, and it’s just nice. Sunday is family day, when my wife and I go window-shopping or watch a movie.

ALKALINE / ACIDIC FOOD CHARTS The charts below are provided for those trying to "adjust" their body pH through their diet. The pH scale is from 0 to 14, with numbers below 7 acidic (low on oxygen) and numbers above 7 alkaline. These charts are intended only as a general guide to alkalizing and acidifying foods. Note that there may be some discrepancies between foods included on these charts.*
ALKALIZING FOODS ACIDIFYING FOODS ALKALIZING VEGETABLES Alfalfa Barley Grass Beets Beet Greens Broccoli Cabbage Carrot Cauliflower Celery Chard Greens Chlorella Collard Greens Cucumber Dandelions Dulce Edible Flowers Eggplant Fermented Veggies Garlic Green Beans Green Peas Kale Kohlrabi Lettuce Mushrooms Mustard Greens Nightshade Veggies Onions Parsnips (high glycemic) Peas Peppers Pumpkin Radishes Rutabaga Sea Veggies Spinach, green Spirulina Sprouts Sweet Potatoes Tomatoes Watercress Wheat Grass Wild Greens ALKALIZING ORIENTAL VEGETABLES Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame ALKALIZING FRUITS Apple Apricot Avocado Banana (high glycemic) Berries Blackberries Cantaloupe Cherries, sour Coconut, fresh Currants Dates, dried Figs, dried Grapes Grapefruit* Honeydew Melon Lemon* Lime* Muskmelons Nectarine* Orange* Peach Pear Pineapple Raisins Raspberries Rhubarb Strawberries Tangerine* Tomato Tropical Fruits Umeboshi Plums Watermelon *Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system. ALKALIZING PROTEIN Almonds Chestnuts Millet Tempeh (fermented) Tofu (fermented) Whey Protein Powder ALKALIZING SWEETENERS Stevia ALKALIZING SPICES & SEASONINGS Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs ALKALIZING OTHER Apple Cider Vinegar Bee Pollen Lecithin Granules Molasses, blackstrap Probiotic Cultures Soured Dairy Products Green Juices Veggie Juices Fresh Fruit Juice Mineral Water Alkaline Antioxidant Water ALKALIZING MINERALS Cesium: pH 14 Potassium: pH 14 Sodium: pH 14 Calcium: pH 12 Magnesium: pH 9 ACIDIFYING VEGETABLES Corn Lentils Olives Winter Squash ACIDIFYING FRUITS Blueberries Canned or Glazed Fruits Cranberries Currants Plums** Prunes** ACIDIFYING GRAINS, GRAIN PRODUCTS Amaranth Barley Bran, wheat Bran, oat Corn Cornstarch Hemp Seed Flour Kamut Oats (rolled) Oatmeal Quinoa Rice (all) Rice Cakes Rye Spelt Wheat Wheat Germ Noodles Macaroni Spaghetti Bread Crackers, soda Flour, white Flour, wheat ACIDIFYING BEANS & LEGUMES Black Beans Chick Peas Green Peas Kidney Beans Lentils Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk Almond Milk ACIDIFYING DAIRY Butter Cheese Cheese, Processed Ice Cream Ice Milk ACIDIFYING NUTS & BUTTERS Cashews Legumes Peanuts Peanut Butter Pecans Tahini Walnuts ACIDIFYING ANIMAL PROTEIN Bacon Beef Carp Clams Cod Corned Beef Fish Haddock Lamb Lobster Mussels Organ Meats Oyster Pike Pork Rabbit Salmon Sardines Sausage Scallops Shrimp Scallops Shellfish Tuna Turkey Veal Venison ACIDIFYING FATS & OILS Avacado Oil Butter Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil ACIDIFYING SWEETENERS Carob Sugar Corn Syrup ACIDIFYING ALCOHOL Beer Spirits Hard Liquor Wine ACIDIFYING OTHER FOODS Catsup Cocoa Coffee Vinegar Mustard Pepper Soft Drinks ACIDIFYING DRUGS & CHEMICALS Aspirin Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides Tobacco ACIDIFYING JUNK FOOD Coca-Cola: pH 2 Beer: pH 2.5 Coffee: pH 4 ** These foods leave an alkaline ash but have an acidifying effect on the body. UNKNOWN FOODS There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.* Asparagus Brazil Nuts Brussel Sprouts Buckwheat Chicken Corn Cottage Cheese Eggs Flax Seeds Green Tea Herbal Tea Honey Kombucha Lima Beans Maple Syrup Milk Nuts Organic Milk (unpasteurized) Potatoes, white Pumpkin Seeds Sauerkraut Soy Products Sprouted Seeds Squashes Sunflower Seeds Yogurt
RANKED FOOD CHART : ALKALINE TO ACIDIC EXTREMELY ALKALINE Lemons, Watermelon ALKALINE FORMING Cantaloupe, Cayenne Celery, Dates, Figs, Kelp, Limes, Mango, Melons, Papaya, Parsley, Seaweeds, Seedless Grapes, Watercress Asparagus, Fruit Juices, Grapes, Kiwifruit, Passionfruit, Pears, Pineapple, Raisins, Umeboshi Plums, Vegetable Juices MODERATELY ALKALINE Apples, Alfalfa Sprouts, Apricots, Avocados, Bananas, Currants, Dates, Figs, Garlic, Grapefruit, Grapes (less sweet), Guavas, Herbs, Lettuce, Nectarine, Peaches, Pears (less sweet), Peas, Pumpkin , Sea Salt Apples (sour), Green Beans, Beets, Bell Peppers, Broccoli, Cabbage, Carob, Cauliflower, Ginger, Grapes (sour), Lettuce (pale green), Oranges, Peaches (less sweet), Peas (less sweet), Potatoes (with skin), Pumpkin (less sweet), Raspberries, Strawberries, Squash, Sweet Corn, Turnip, Apple Cider Vinegar SLIGHLTY ALKALINE Almonds, Jerusalem Artichokes, Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Eggplant, Honey (raw), Leeks, Mushrooms, Okra, Olives (ripe), Onions, Pickles (homemade), Radishes, Sea Salt, Spices, Tomatoes, Brown Rice Vinegar Chestnuts (dry, roasted), Egg Yolks, Essene Bread, Goat's Milk and Whey (raw), Mayonnaise (homemade), Olive Oil, Sesame Seeds (whole), Soy Beans (dry), Soy Cheese, Soy Milk, Sprouted Grains, Tofu, Tomatoes (less sweet), Nutritional Yeast NEUTRAL Butter (fresh, unsalted), Cream (fresh, raw), Cow's Milk and Whey (raw), Margine, Oils (except olive), Yogurt (plain) MODERATELY ACIDIC Bananas (green), Barley (rye), Blueberries, Bran, Butter, Cereals (unrefined), Cheeses, Crackers (unrefined rye, rice and wheat), Cranberries, Dried Beans (mung, adzuki, pinto, kidney, garbanzo), Dry Coconut, Egg Whites, Eggs Whole (cooked hard), Fructose, Goat's Milk (homogenized), Honey (pasteurized), Ketchup, Maple Syrup (unprocessed), Milk (homogenized), Molasses (unsulferd and organic), Most Nuts, Mustard, Oats (rye, organic), Olives (pickled), Pasta (whole grain), Pastry (whole grain and honey), Plums, Popcorn (with salt and/or butter), Potatoes, Prunes, Rice (basmati and brown), Seeds (pumpkin, sunflower), Soy Sauce, Wheat Bread (sprouted organic) EXTREMELY ACIDIC Artificial Sweeteners, Beef, Beer, Breads, Brown Sugar, Carbonated Soft Drinks, Cereals (refined), Chocolate, Cigarettes and Tobacco, Coffee, Cream of Wheat (unrefined), Custard (with white sugar), Deer, Drugs, Fish, Flour (white wheat), Fruit Juices with Sugar, Jams, Jellies, Lamb, Liquor, Maple Syrup (processed), Molasses (sulphured), Pasta (white), Pastries and Cakes from White Flour, Pickles (commercial), Pork, Poultry, Seafood, Sugar (white), Table Salt (refined and iodized), Tea (black), White Bread, White Vinegar (processed), Whole Wheat Foods, Wine, Yogurt (sweetened) UNKNOWN FOODS There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.* Asparagus Brazil Nuts Brussel Sprouts Buckwheat Chicken Corn Cottage Cheese Eggs Flax Seeds Green Tea Herbal Tea Honey Kombucha Lima Beans Maple Syrup Milk Nuts Organic Milk (unpasteurized) Potatoes, white Pumpkin Seeds Sauerkraut Soy Products Sprouted Seeds Squashes Sunflower Seeds Yogurt
POTASSIUM-RICH FOOD CHART IMPORTANT FOR CESIUM CHLORIDE USERS: Those using Cesium Chloride MUST supplement with Potassium. Use the food chart below to add more potassium-rich foods to your diet.*
Food fromm Serving Size Potassium FRUITS** Apple w/skin Apple Juice, unsweetened Apricots, dried sulfured Avocado Banana Cantalope, cubed Dates Figs, dried Kiwi Mango Orange Orange Juice Papaya Peach Pear Prune Juice, unsweetened Raisins Strawberries, raw Watermelon 1 small 1/2 cup 10 halves 1 ounce 1 small 1 cup 5 4 1 1 medium 1 small 1/2 cup 1 cup 1 medium 1 medium 1/2 cup 1/4 cup 1 cup 1 cup Approximately 148 mg 125 mg 407 mg 100 mg 422 mg 427 mg 227 mg 516 mg 237 mg 323 mg 248 mg 236 mg 360 mg 186 mg 198 mg 354 mg 273 mg 254 mg 170 mg VEGETABLES Artichoke, cooked Asparagus, cooked Beet Greens, cooked Broccoli Brussel Sprouts, fresh Cabbage, cooked Carrots, fresh Cauliflower, fresh Garbanzo Beans Green Beans, fresh Kidney Beans, cooked Lettuce, iceburg Mushrooms, cooked Pinto Beans, cooked Potato, baked with skin Spinach, steamed Sweet Potato, with skin Tomato, fresh Tomato Juice 1 cup 1 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1 cup 1/2 cup 1/2 cup 1 medium 1/2 cup 1 1/2 cup 1 cup Approximately 595 mg 288 mg 655 mg 143 mg 47 mg 147 mg 177 mg 151 mg 240 mg 187 mg 355 mg 87 mg 277 mg 400 mg 422 mg 415 mg 508 mg 200 mg 535 mg DAIRY Cottage Cheese, 2% Ice Cream, vanilla Milk, 2 % Ricotta Cheese Yogurt 1 cup 1/2 cup 1 cup 1/2 cup 6 ounces Approximately 217 mg 131 mg 377 mg 154 mg 398 mg OTHER Almonds Beef, lean cooked Bread, wheat Brazil Nuts Egg Hamburger Halibut Molasses Peanuts, salted Peanut Butter, natural Rice, brown Rice, white Salmon, baked or steamed Salmon, canned Tuna, cooked yellowfin Turkey, roasted dark meat 2 ounces 3 ounces 1 slice 2 ounces 1 med. 4 oz. 3 oz. 1 tablespoon 2 ounces 2 tablespoons 1 cup 1 cup 3 ounces 4 oz. 3 ounces 3 ounces Approximately 412 mg 224 mg 59 mg 340 mg 55 mg 383 mg 490 mg 498 mg 374 mg 214 mg 105 mg 42 mg 319 mg 409 mg 484 mg 259 mg

Kota Kinabalu TAR Marine Park

For a spot of diving in a place within reach of civilisation, Kota Kinabalu’s Tunku Abdul Rahman Park is just swell.

Mention scuba diving in Sabah, and people are likely to think of Mabul or Sipadan.

These islands are about nothing but beaches and diving. While this may be great for many, those of us who need something a little more may find them wanting.

This is where Kota Kinabalu, the capital, comes into the picture. Or Tunku Abdul Rahman Marine Park, to be exact.

The park is probably one of the best-kept diving secrets in the country, and it is a mere 20 minutes by speedboat from the town’s marina. TAR Park consists of five islands, Gaya (the biggest), Sapi, Manukan, Sulug and Mamutik.

A gorgeous nudibranch spotted in Agil Reef, Sabah.

At least 10 reputable diving sites are said to be located here, so this, for me, became a trip to verify if the convenience of the park’s location is backed up by quality.

I started off at Gaya Island, where the visibility was about average and the coral quality below average. The glaring damage from dynamite blasting was evident, a scene repeated in varying degrees of severity at other sites.

But as we continued exploring, we came across areas that had largely recovered and were spreading out on their own. Reef fish and nudibranchs abounded. I even spotted a couple of crustaceans and crabs.

After the requisite surface interval, we headed down to Agil Reef nearby. There we came upon another surprise: prowling goatfish covered the sands, while critters like crabs lounged in tubular corals.

I caught two lionfish in one of these hideouts enjoying a spot of, er, intimacy. I wasn’t quick enough with my camera but got the chance to snap one of them looking magnificently flustered.

Aside from a couple of pufferfish nearby, this particular spot was a veritable macro heaven, with more nudibranchs on offer.

The third dive was a simple one at the house reef off Sapi. A shallower site, it bottomed out to a flat bed of sand where visibility was very murky, but not murky enough that we couldn’t spot a harassed eagle ray flapping away from our group.

A defensive lion fish; a knobby nudibranch in Pulau Sapi

Our dive master had reminded us to look out for garden eels, and as we hugged the ground, we soon saw their heads sticking out. Dozens, in fact. But as soon as we were within a foot of them, they disappeared into the ground.

We foraged around for more fish life, mainly around a few old reef balls planted in the area. A lone barracuda scared me enough to avoid it swiftly, and I settled for portrait shots of a more benign goatfish.

It had been a long day, but some of us contemplated a twilight dive. Already feeling cold from previous dives, some decided to opt out. Wanting to take more pictures and knowing it would be a different experience at night, I opted to continue.

Jumping back in just after 6pm, we found the water was pleasantly warm; still heated from the day’s baking.

Bedtime pursuits

Night diving means getting closer to the nocturnal crustaceans. Right after bottoming out at a shallow depth of 9m, we bumped into a hermit crab walking across the sand. It looked sheepish under the glare of our spotlights and sidled off as fast as it could as the flashbulbs worked overtime.

The highlight was an encounter of a rather, urm, libidinal nature when I spotted not two, but three nudibranchs doing the horizontal samba (procreating). It felt nauseatingly voyeuristic but these moments don’t come every day so I snapped away.

Earthly paradise

Exquisite gardens and restored historical edifices around Hangzhou’s West Lake recall its past as the finest city in the world.

With a population of over a million, Hangzhou was then the largest and wealthiest metropolis in existence. Marco Polo reportedly called it “the finest and noblest city in the world”.

Bai Causeway (Baidi), constructed 1,200 years ago by Tang dynasty poet-governor Bai Juyi.

Many still consider Hangzhou the most beautiful city in China, though when I first visited in the late-1990s, it seemed that every important cultural or historical site had been ravaged by the Cultural Revolution and the city was still struggling to put itself together.

Ten years on and with an urban population of just under 4 million, 2,200-year-old Hangzhou is well on its way to regaining its former status as a “heaven on earth,” especially since much has been done to restore or reconstruct the sites around the iconic West Lake (Xihu). Among them is the thousand-year-old Leifeng Pagoda (Leifengta) where Madam White Snake of the Ming dynasty novel Legend of the White Snake was trapped by monk Fahai. The structure collapsed in 1924 because, according to our guide, people removed the bricks thinking they contained hidden gold; others say the rural folk believed the bricks could cure illness and prevent miscarriage.

A few years ago, Leifengta was rebuilt over the original foundations which have been preserved in a gallery under the new tower. I noted with mixed emotions the contemporary interior and “improvements” that have made the pagoda, which sits on a small hill, more accessible but which have also deprived it of its ancient character.

Leifengta (in the background) viewed from the grounds of the 10th century Jingci Chan (Zen) Temple. Legend says monk Jigong drew wood from a well for the temple’s construction.

Another significant site is a shrine dedicated to the larger-than-life national hero, General Yuefei, whose 12th century exploits against the Jin invaders of the north have been celebrated in innumerable stories, plays and operas. Yuefei was on the verge of victory when he was recalled by the southern Song Emperor, framed and executed together with his son. The official Qin Hui who advocated negotiating with the enemy was instrumental to his death.

A commemorative plaque with the words “Return our rivers and mountains” emblazoned in gold hangs above a large statue of the much-loved general in the memorial temple. From there a small side gate leads to the modest mausoleum of Yuefei (Yuefeimu) and his son, their high status evidenced only by stone figurines that flank the way to the burial mounds.

Iron sculptures of the traitorous Qin Hui and wife – half-naked and with hands bound behind them – kneel facing the tombs in eternal humiliation and penance. Such was the ire of the people that they made dough sticks to represent the reviled couple and fried them for breakfast; thus was invented the youtiao or, in Cantonese, yau-zha-guai (oil-fried devil).

It appears that nearly nine centuries after Yuefei’s death, anger against the couple has not abated. A sign above the kneeling statues tell people not to spit (on them); there was a patch on Qin Hui’s head where someone had drilled a hole and I was startled when a young man strode up and whacked the “traitor” with a rolled-up newspaper.

Traitors Qin Hui and wife do eternal penance.

The entire Jiangnan region south of the Yangtze River is home to numerous garden villas where landscaping has been raised to a fine art. However, few have the Guo Villa’s advantage of location on the West Lake. Our guide said this elegant mid-19th century manor used to be the residence of the Duke of Fenyang, hence its alternative name Fenyang Bieshu.

With sweeping grey roofs, white walls, unembellished windows and wooden arched bridges, the estate is exceptionally beautiful. Graceful pavilions extend over tranquil ponds amidst gardens so lush they partially obscure the architecture and the indispensable rock arrangements.

It was quiet that day at Fenyang Bieshu, with few tourists. A white duck napped on a rock in a brook; every view through the picture windows in the garden walls was postcard perfect, and there, beyond a gazebo surrounded by camellia bushes, the waters of the famous Lake.

Our guide said plans are under way to expand the West Lake as historical records show it used to be much larger.

Meanwhile, a Dec 11, 2008, China Daily article reported that to preserve the natural beauty of the area, lakeside buildings over 24m tall will be lowered. The city’s ultimate objective is to list the West Lake as a Unesco World Heritage site.

The luxuriant parks around the lake were certainly gorgeous in late autumn last year. With hectares of immaculate lawns and ponds, pavilions and bridges half-concealed by willows, small red maples and endless varieties of flowering and non-flowering shrubs, it was a living coffee-table book.

I was there again recently when the pink, white and red peach blossoms were in flower. Hangzhou’s West Lake in spring is certainly as close to heaven as one can get.

Mixture of Dances

January Low (right) and Guna (left) in dance pose to express adbhuta (wonderment) in Ramli Ibrahim's Rasa Unmasked at Dewan Sri Pinang recently.

RASA Unmasked, a contemporary dance performance held at Dewan Sri Pinang in George Town saw several cross-cultural elements in music and dance brought to life.

The presentation, a Malaysia-Australia collaboration, saw various dance traditions such as Bharata Natyam, Odissi, Kuchipudi, Malay/Indonesian dance vocabularies and the merging of Javanese and Indian classical music.

The show, presented in conjunction with Australia Month @ KLPac, is the result of collaborative efforts between Sutra Dance Theatre’s artistic director Ramli Ibrahim, Lingalayam Dance Company in Sydney artistic director Anandavalli Sivanathan and American-Chinese gamelan specialist, ethnomusicologist, composer and musician Alex Dea who is based in Indonesia.

Eye opener: Ramli (centre) in a scene carrying the kavadi-like prop.

Rasa brought to audience the power of eight dominant ‘rasas’ or core human emotions which are divided into nine areas: sringara (love), veera (valour), karuna (compassion), adbhuta (wonderment), hasya (laughter), bibhatsa (disgust), bhaya (terror), raudra (anger) and shanta (serenity).

The performance also saw the revitalising and transformation of aesthetics into a framework that connects with the audience.

Surreal: Rasa Unmasked invokes the power of core human emotion to the audience.

Accompanied by a cross-cultural orchestra featuring the Javanese rebab and the traditional Indian percussion, the show saw dancers perform the choreographed work of Ramli and Anandavalli.

Sutra’s Sivarajah Natarajan was responsible for the imaginative and dramatic set design and lighting.

The show opened with the prakriti (female/nature) and purusha (male/ unma -nifested creative energy) lying on the Water of Existence.

Anandavalli did a Kuchipudi solo to bring out the most basic of human emotions —love — portraying a courtesan’s passion and longing for the love from the nayak (hero).

A scene showing a unique human formation against the stark black stage backdrop.

In the following number, Ramli used movements from both the Balinese and classical Indian dance styles to evoke characters from the Ramayana.

He performed a solo number as a Balinese warrior, displaying the valour of a hero who is invested with symbols of power and imbued himself with ‘sakti’ prior to his battle with Ravana.

The other numbers brought together the combination of the different intepretations of the rasas which resulted in a commendable and highly entertaining performance by the dancers.

Home for useful wigglers

By ANTHONY TAN

WHAT are some 80,000 earthworms doing at the premises of the Consu-mers Association of Penang (CAP)? A lot it seems.

While many of them are busy reproducing, others are feeding on organic matter to produce vermicast which is used as an organic fertiliser.

CAP started breeding earthworms and producing vermicast, which is actually worm poo, since three years ago as part of its programme to promote sustainable agriculture and organic farming.

Its education officer N. V. Subbarow estima-ted that there were now 80,000 worms at the earthworm breeding and vermicast producing section at CAP’s premises on Jalan Mesjid Negeri in Penang.

The section, which is called Vermihome, doubles as a training centre for those interested to learn about earthworm breeding, vermicast production and natural farming methods, including setting up a compost bed and recycling kitchen and garden wastes.

These earthworms feed on organic matter to produce vermicast which is ideal as organic fertiliser.

Paying tribute to the earthworms in conjunction with World Earth Day today, Subbarow said the wriggly creatures were friends of farmers.

“As they tunnel through the soil to search for food, they render farmers a great service by turning over the soil and aerating it,” he said in an interview.

He said CAP sold the earthworms, at RM1 each, to farmers and individuals who used them to produce their own vermicast or even for breeding.

Subbarow said CAP had also given the worms free to schools for their organic farming projects.

He said five schools whose students and teachers visited Vermihome for training had started their own organic farming projects, adding that CAP staff members visited these schools periodically to monitor the progress of the projects and provide advice.

Subbarow said Vermihome produced some 10kg of vermicast daily which are bought by regular buyers at RM3 per bag of one kilogramme.

Don’t mistake the vermicast for black- coloured soil though and dump the whole bag into a pot. Remember, it’s a fertiliser!

Worker K. Acuran Mano tends to the worms at CAP's Vermihome.

“All you need to do is scatter a handful of the vermicast on top of the soil around your plant once a week,” said Subbarow while espousing the effectiveness of the fertiliser.

He said the fertiliser contained 19 types of minerals including nitrogen, calcium, manganese, sulphur and iodine which are absorbed easily and used by plants.

He said vermicast was a cheaper and healthier alternative to chemical fertiliser, adding that a lime farmer from Kulai in Johor who had been spending RM500 a month on chemical fertiliser reduced his cost to just RM150 a month when he switched to vermicast.

Subbarow said the worms bred and used to produce vermicast at Vermihome were the eisena fetida (red worm) and eudrilus eugeniae (African night crawler).

Besides vermicast, Subbarow said Vermihome also produced vermiwash, a foliar spray, which is prepared by letting water percolate through a column of soil containing earthworms active in their burrows as well as feeding on organic matter and coverting it into vermicompost.

The water, which trickles through these burrows and compost, gets collected at the base of the barrel as vermiwash.

Subbarow said some 2,000 farmers, teachers, students and members of the public had visited Vermihome where they learnt about organic farming, vermicast production and the advantages of natural farming methods.

Vermihome is the brainchild of CAP president S.M. Mohamed Idris. CAP has been promoting pesticide-free farming since the early 1990s.

And the association practises what it preaches. Its staff grow chilli plants in pots the organic way at the association’s compound.

Subbarow said schools and teachers were welcome to CAP’s Vermihome for study and training purposes. Those interested can call him at 04-8299511.

Response to terror attacks

THE Army’s 3rd Division Nuclear, Biological and Chemical Defence Unit (PNBK 3 Div) from Terendak Camp in Malacca demonstrated for their training on how to respond to biological and chemical attacks by terrorists.

The scenario of the 90-minute demonstration involved the aftermath of a series of explosions of chemical, biological and radioactive weapons at a busy cafeteria.

Protection gear: The army's Fire and Rescue Department personnel putting on clean-room suits.

The unit’s personnel were dressed in clean-room suits consisting of a main garment, face covers, thin cotton gloves, rubber gloves, plastic bags over normal work shoes, rubber boots and a plastic raincoat.

The main process involved cleansing of wounds, removal of contaminated garment and a body wash with cleansing agents before medical treatment was given.

Suspected contaminated vehicles were sprayed with chemicals followed by a thorough wash.

South-East Asia Regional Centre for Counter Terrorism (SEARCCT) director-general Zainol Abidin Omar said the demonstration provided an in-depth understanding on the best ways to deal with a surprise biological and chemical attack.

Thorough cleansing: A victim undergoing decontamination.

The army’s PNBK 3 Div was established in January 2007 based on the need to increase awareness on threats posed by biological, chemical or radiation contamination caused by a nuclear blast in times of peace.

Well enacted: Army personnel treating a victim of the chemical explosion.

Komtar Tower Auction

Under the hammer: Registered bidders browsing the items before the auction at the tower's viewing platform.

THIRTY-SIX items belonging to the Komtar Tower Sdn Bhd went under the hammer for RM9,000 when the company failed to raise RM190,501 to stop the auction.

Among the items auctioned off were stainless steel tables, gas tanks, kitchen utensils, sofas, paintings, bottled drinks, chairs, a counter top and a freezer.

This is the second auction of the company’s assets. On Jan 28, 90 items were snapped up for only RM2,000. The auction has not shut down the company’s restaurants.

Komtar assemblyman and Komtar Revitalisation Committee chairman Ng Wei Aik said the company could continue with its operations before the Penang Development Corporation obtained vacant possession, adding that the process could take a few months.

Court bailiff Mohamad Rodzi Nasarudin conducted the auction at the viewing platform on Level 60 of the tower yesterday with 17 bidders registered at the venue.

The auction was held to recover over RM1.3mil in rental arrears owed to the landlord, PDC.

The bailiff had on April 3 executed a writ of distress on Komtar Tower Sdn Bhd and the company was given 14 days to pay up RM190,501 to stop the auction.

The winning bidder was secondhand goods dealer Edward Chai from Kuala Lumpur. He said:”I’m here for the auction and if I had known of the first auction, I would have been here too.”

Komtar Tower spokesman Richard Chao said the company’s restaurant was still catering for special functions and banquets.

Stargazing in Penang

Vantage point: A restaurant owner has joined forces with USM's Astronomy Club to build an observatory for amateurs at his hilltop eatery in Bukit Genting, Penang.

SINCE 2004, the Bukit Genting hilltop in Penang has offered visitors delicious Thai food, a breathtaking view, a fairyland atmosphere with hundreds of lights lit during the night and now, stars have been added to the list.

A new amateur observatory named the Pearl of Orion Observatory was completed on the hilltop this month and at 305m above sea level, it is believed to be the highest observatory in the country.

The observatory was the combined effort of the Bukit Genting Hill Leisure Park and Restaurant and Universiti Science Malaysia’s Astronomy Club.

Interesting topic: Dawson (right) engaged in a discussion on the universe with Jaime and Cameron (left).

Club committee member Stefan Dawson said restaurant owner Robert Tan had offered to sponsor both the land and funds to build the observatory in February when efforts to secure corporate funding failed

“The view of the sky from this location is amazing and we have a clear view in all directions, save a little obstruction in the south due to the contour of the hill.

“The observatory is also built in a completely unique design. Tan and his team came up with the design themselves after visiting some of the other observatories in the state,” Dawson said.

Perfect location: USM Astronomy Club members setting up telescopes at the new observatory.

And the effect is indeed spectacular.

The 3.0m by 3.7m observatory with a ‘roll-on roll-off’ roof is nestled between two boats-turned-chalets and overlooks the beautiful span of Balik Pulau’s lush greenery.

“Minus the telescopes,” Tan said, “about RM70,000 went into the place. My interest in building it was to help the state’s tourism sector.

“Penang has the sea, hills and the English language skills needed for the tourism industry to flourish, so there is no reason why we should be lagging behind Malacca and Singapore,” said Tan.

According to USM Astronomy Club academic advisor Dr Chong Hon Yew who named the observatory, the sliding roof was the most convenient design for an amateur observatory.

“It is cost effective, easy to use and allows a lot of air circulation so the place does not get too stuffy.

“Having an observatory here is wonderful. The Astronomy Club had several overnight stays on the hill last year but now, we definitely plan to come up more frequently for stargazing and photography.

“We also encourage school students to come or even get in touch with us for monthly astronomy sessions,” Dr Chong said.

Curious kids: The international school students taking turns to look through the telescope.

Among the first to use the observatory were 17 students from the Tenby International School in Penang who participated in a space camp recently organised by Dawson, who teaches world history at the school.

For students Jaime Gunter and Cameron McGrath, the atmosphere of Bukit Genting added to the hype of their first space camp.

“I’m looking forward to being the first to use the telescopes here.

“I hope we get to see some satellites, because normally, we only get to see them when they’re taking off and not when they’re in the sky,” said Jaime, 15.

Year 8 student Cameron, on the other hand, was anticipating other activities planned for the two-and-a-half day camp.

“We’re going to make water cannons and I want to see how high they can go.

“I also can’t wait for the jungle trek to the (Gertak Sanggul) beach. The hike is going to be winding and it doesn’t follow a straight path so I think it’s going to be really adventurous,” the 13-year-old boy said.

Admission into the observatory is free.

Dragon Fruit

DRAGON fruit, which is known as pitaya or pitahaya, is native to Mexico, Central and South America. The fruit of several cactus species, particularly the genus Hylocereus (sweet pitayas), is widely distributed and found in six continents.

Over a century ago, French settlers were believed to have brought the dragon fruit to Vietnam. Then, the fruits were grown to be eaten by royalty and affluent families. Today, the dragon fruit is the leading fruit export of Vietnam.

Dragon fruits are known by various names – Chinese hu lóng gu (fire dragon fruit) and lóng zhu guo (dragon pearl fruit), or Vietnamese thanh long (green dragon). They are also known as strawberry pear or nanettikafruit, according to Wikipedia.

The red flesh dragon fruit variety, Hylocereus polyrhizus, is rich in soluble fibre, minerals and Vitamin C. It is fermented to make dragon fruit enzyme.

The vine-like epiphytic Hylocereus cacti is also grown in Taiwan, Vietnam, Thailand, the Philippines, Sri Lanka and Malaysia. They can also be found in Okinawa, Hawaii, Israel, northern Australia and southern China.

The Hylocereus has adapted to dry tropical climates with a moderate amount of rain. The dragon fruit sets on the cactus-like trees 30 to 50 days after flowering. It can have five to six cycles of harvests per year. In Vietnam, some farms produce 30 tons of fruit per hectare every year.

Overwatering or excessive rainfall can cause the flowers to drop and the fruit to rot.

The fruit can weigh from 150g to 600g or 1kg. The flesh is mildly sweet and low in calories; some consider it bland.

The flowers of the dragon fruit plant only bloom at night and usually thrive for one night. Pollination happens at this time. The flowers give out a very beautiful scent which pervades the night air.

Marketeers of the fruit spin the story that the dragon fruit was created by fire-breathing dragons. By eating this fruit, it is said that one can be empowered with the same strength and ferocity of a dragon. Others say the dragon fruit looks like a dragon’s egg.

The dragon fruit has a bright pink skin with green “scales” on the outside, and white flesh (red or magenta, depending on variety) with black seeds similar to the kiwi on the inside. The red-fleshed variety contains lycopene which is a natural antioxidant known to fight cancer, heart disease, and lower blood pressure.

The dragon fruit is best eaten ripe and chilled. Cut the fruit in half (and sprinkle with lemon or lime to enhance the flavour), and scoop out the flesh. Or cut the fruit vertically into two halves. Then cut the halves into watermelon-like slices.

The fruit is sometimes likened to the kiwifruit due to a prevalence of sesame seed-sized black crunchy seeds. The tiny pitaya seeds are eaten with the flesh. Rich in lipids, they have a nutty taste and are indigestible unless chewed.

The fruit should not accompany strong-tasting food, except to “clean the palate” between dishes. The fruit is also converted into juice or wine or to flavour other beverages.

The flowers can be eaten or steeped as tea.

Dragon Fruit Enzymatic Digestive Tonic

Makes 4-5 servings

Ingredients
1 medium-sized dragon fruit (organic)
500ml filtered water, boiled and cooled

Equipment
A 1-litre wide-mouth glass jar with lid
A 3-litre stainless steel pot

Method

Clean work-table and wash hands clean before starting work.

1. Sterilise the glass jar and lid by putting water in and boiling over stove for a few minutes.

2. Remove from fire and air-dry.

3. Rinse and peel dragon fruit.

4. Transfer to a mixing bowl.

5. Use a wooden pestle and crush the dragon fruit into tiny pieces.

6. Transfer to the sterilised glass jar.

7. Add the boiled and cooled water.

8. Cover with lid and screw tight.

9. Refrigerate for three days in the refrigerator.

10. Remove from the refrigerator and leave in a cool and clean place for 2-3 days to culture the microorganism.

11. The liquid will taste sourish when the carbohydrate in the dragon fruit is tranformed by the microorganism and developed naturally into beneficial acids which help strengthen the intestinal flora to improve digestion.

12. Take about 100ml two times a day before meal. Pulps can also be taken together.

13. Refrigerate the balance in the refrigerator.

14. Consume within 3-4 days for best result.

Benefits:

The tonic helps to improve digestion, strengthen the immune function, improve cell function, discharge waste from the body, improve skin condition and prevent fungal and yeast growth.

Schoolbus driver dies in river plunge

GEORGE TOWN: A schoolbus headed for SJK(C) Chung Hwa Confucian plunged into a river near the State Mosque in Air Itam at 7.20am, killing the driver, Koe Joon Huat, 48,
Some of the 23 primary school pupils onboard sustained minor injuries and received outpatient treatment at the Penang Hospital yesterday.
It was the first day of school after the one-week Chinese New Year break.
Tragic: The schoolbus hanging precariously on the edge of the Sungai Air Itam riverbank.

(Inset) Amelia sobbing after learning that the driver had died in the accident.

The bus crashed through a railing and plunged into Sungai Air Itam, about 200m from the school. The impact shattered the windscreen.
The children were fortunate as the river was only knee-deep, and escaped by crawling out through the broken windscreen.
Koe suffered serious head injuries and is believed to have died while on the way to hospital.

Kuan YIn Temple

Festive lights: An electrician checking the wiring of the red and yellow lanterns at Kek Lok Si Temple which will be lighted from Jan 21 to Feb 22.

The 119 year old Kek Lok Si temple in Air Itam in Penang will be all lighted up with more than 10,000 lanterns and 230,000 multi-coloured bulbs.

“From Chap Goh Meh (Feb 9) until Feb 22, the lights will only be switched on for three hours until 10am.

“The Goddess of Mercy statue will also look magnificent as special lights will be put around it,” he said when contacted yesterday,

Kek Lok Si Temple is again filled with bright lights fater the annual lighting ceremony.

Earlier, the temple abbot Rev Seck Jit Heng extended his apologies for the 13-month delay of the construction of the Kuan Yin (Goddess of Mercy) pavilion due to problems in getting granite.

Rev Seck said the construction of the RM40mil 20-storey structure, which would house the 30.2m-tall bronze statue of the deity, would be wrapped up by the end of this year.

Water with healing power

SELANGOR. People are collecting water at a hill in Jalan Baru Selayang-Ulu Yam, about 10km from the Batu Dam. They are seen almost daily squatting or sitting next to six PVC pipes on the side of the road, causing a traffic jam, especially on weekends.

They come with bottles, plastic containers and mineral water bottles to collect what many swear is miracle water, which can cure sickness and restore health.

Regulars visitors to this natural spring claim that the water that trickles from the pipe has got more health giving nutrients and minerals and tastes better than the usual pipe water that has chlorine. Some people also mentioned that many with diabetes, backaches, gout and other chronic diseases have been healed.

Stories of many sick people restored to health by drinking the water has spread by word of mouth.

“A person from a laboratory tested the water and told me that it contains a lot of minerals,’’ said Kuaishah, who stays in Bukit Beruntung.

The shoemaker of Cheras

He stitched for his fingers were bewitched, sewing a dream into every seam . . .

Shoemaker Chook Wah Sun has been making shoes for the past 60 years. Mention San Lee Shoes and you’re bound to find a community of happy feet.

Shoemaker Chook Wah Sun

He may not be Jimmy Choo but his designs are simple and those who have worn his shoes swear by their comfort and durability.

Customers stream into Chook’s shop all day long and the affable veteran shoemaker deftly measures their feet using a measuring tape.

He chats with them, putting them at ease while gently getting to know their feet. It’s this personalised service that has won him a steady clientele.

“It’s not an easy job because it’s time consuming to make shoes from scratch but I’m used to it. Not only do we make the shoes, customers have to come back for a fitting and if the fit is not right, we have to redo the shoe. But when the shoe fits, it gives me great satisfaction,” says the director of San Lee Shoes.

The Process

Chook begins by measuring his customer’s feet and drawing a rough outline of them on a piece of paper. Then he measures the height of the ankle and Achilles’ tendon from the sole of the foot, noticing any irregularities. Customers choose their designs and colours before he starts the creating process.

Shoemaker Chook Wah Sun and wife Phoon Po Chun proudly showing off the labour of their love.

Malaysians generally have wider feet around the instep area and more spread-out toes due to our hot, humid climate. And because we seldom wear socks, our feet tend to grow more freely.

In the West, most people wear socks all the time so there’s no chance for the toes to expand,” observes Chook, who also makes shoes for himself.

Misconception that all branded shoes are comfortable. This is not true. If you’re buying shoes, the criteria should be to understand your feet first.

Is your feet slim, narrow or wide? One shouldn’t wear shoes for the sake of vanity. Commercial shoes are meant for the mass market and only take the length into consideration, not the width.

He explains, “Most people have disproportionate feet so I was taught how to measure them and make the shoes fit accordingly.

“For example, if someone has a high arch, I put padding underneath to give the feet better support. Handicapped people and those with mutilated feet as a result of binding also require extra attention.”

Chook tracing out a customer’s foot for a shoe design.

The popularity of San Lee Shoes has spread through word of mouth as Chook doesn’t believe in advertising. In fact, doctors regularly call him to help out in their clinics but Chook is devoted to manning his sole outlet in Taman Midah, Cheras.

Happy customers

Insurance agent Angie Ng swears by Chook Wah Sun’s shoes. Since she discovered his shop in 1999, she has never bought shoes anywhere else.

“I used to wear Hush Puppies but after I discovered San Lee Shoes, I found them to be lasting and comfortable.

“The price is about the same as Hush Puppies so I’d rather invest in something that fits snugly around my feet. My toes are wide so standard shoes won’t fit well,” says the 50-something lady.

Ng is on her feet the whole day and finds it a relief that at the end of the day, her feet don’t hurt. Initially, she used the shoes for Latin dance classes but decided to make ordinary pairs for everyday use.

“I love it so much that all my shoes are now San Lee. Even my husband gets his shoes from there and I’ve recommended it to countless people,” she enthuses.

Dance instructor cum finance executive Wong Khai Hoong, 35, feels strongly about Chook’s shoes as well. He thinks they’re reasonably priced, durable and extremely comfortable. He owns three pairs: two dance shoes and a regular pair.

He says, “Chook is such a warm person and his shoes are great. The design is a tad old-fashioned and can be improved on but otherwise, I have no complaints. When the soles wear off, I take them back to have them resoled.”

What Chook does is truly a labour of love. He could possibly be the last few remaining master shoemakers in Malaysia

San Lee Shoes
11, Jalan Midah 5
Taman Midah
Jalan Cheras
Selangor
Tel: (03) 9130 3236

Shoplot for rent ‑ at ONLY 99sen

PENANG: It’s only 99 sen a month – that’s the “AirAsia” rate shop-owners at Pan Palace Plaza in Taman Lip Sin are offering in a bid to revive the commercial centre.

Fifty of the available 80 shops have been taken up so far this year. (available in 365sqft and 170sqft)

Below is the Payment Plan (calculated based on available information so no guarantees)
============================================================
Jan to Jun 09 = 0.99*6 = RM5.94
July to Dec 09 = 0.99*(365 sqft) *6 =(RM 361.35/month)*6=RM2168.1

• First Year cost = RM 2174.04

Jan to Jun 10 = 1.50*365*6=(RM 547.5/month)*6=RM3285
July to Dec 10 = 2.00*365*6= (RM730/month)*6=RM4380

• 2nd Year rental cost = RM 7665

Jan to June 11=(1300 to1500)*6 =RM8100 to 9000

• 3rd Year rental cost = RM 15600 to 18000 yearly

===============================================================

* Maint charges = 45 sen per sq/ft. = 0.45*365=RM 164.25/month =RM1971/year

Jan to Sep 09 = Free. Landlord pay
Oct to Mar 10 = RM 492.75 (50/50)
April to Dec 11 = RM 1478.25 (pay Full)

===================================================
Full article here

Ponggal Festival

Ponggal or Harvest Festival is celebrated by Hindus to give thanks to the Sun God for a bountiful harvest and hoped to reap the benefits of another profitable year.












The entrance to Hindu homes will be decorated with sugar cane to symbolize a sweet start while 11 mango leaves will be hung at the doorway to ward off evil.

According to Housewife M. Nalarmeany, 47, said in accordance with the Hindu calendar this year, the auspicious time for performing the surya namaskar (Sun God worship) and boiling milk while adding rice in a clay pot is before 7.26am.

There consist of two new claypots were each placed on top of three bricks before the firewood was lit. Young sugarcane stalks were also tied to form a triangle over the pots signifying a sweet start for the festival.

The boiling rice with fresh milk in new pots, which are later topped with brown sugar, cashew nuts and raisins early in the morning and allowing it to boil over the vessel. The moment the rice boils over and bubbles out of the vessel, the tradition is to shout of "Ponggalo Ponggal!" and blowing the sangu (a conch), a custom practiced during the festival to announce it was going to be a year blessed with good tidings. For Hindus, it is considered a good sign to watch it boil over, since it means that good luck and prosperity is forthcoming in the year.

Normally a special pooja (prayer) was offered to Lord Ganesha before the start of the Ponggal Festival to seek blessings and protection.

The overflowing of the milk in the pot symbolizes prosperity, peace and happiness for all,’’ he said.

After the milk had boiled over, prayers were offered to the Goddess Veerakaliamman before devotees were served with both types of the ponggal rice.

The second day of Ponggal is known as Mattu (cow) Ponggal where cows are honoured, given baths and garlanded as cows are sacred animals for the Hindus.

The third day is known as the Kanni (young maidens) Ponggal where back in the olden days, young unmarried girls were encouraged to come out of their homes dressed in their finery to attend a celebration while young men were invited to view their prospective brides.

Penang Jeweller cheats death

A 65-year-old Teoh Kim Beng jewelery shop owner cheated death when a robber’s pistol jammed during a robbery at Komtar.

According to his wife Ong Bee Choo, the two robbers, who looked like Vietnamese, entered the shop posing as customers at 12.55pm. They suddenly whipped out a pistol each while talking and ordered us to unlock the glass displays.

“We then squatted down but my husband tried to get up as his legs had become numb. One of the robbers then lost his temper and pulled the trigger but only a click when the robber aimed the pistol at his forehead and pulled the trigger at point blank range.

They didn't leave empty handed as they scooped up five trays of jewelery worth more than RM200,000 before speeding off in a motorcycle parked nearby.