The Great Obstacle Race in Extreme Jitra Kedah

Extreme Jitra

The first rays of the sun is just beginning to spread across the cloudless September sky when I join the participants at Tasik Darulaman. We are part for the first wave of extreme athletes. I can almost feel the electrifying tension in the air as we wait to embark on the daunting 7km circuit which is designed to test the physical limits and mental perseverance of all who dare to take up the challenge.

I have been preparing for weeks for this moment. Ever vigilant over my diet, religiously going to the gym for work outs after work and even turning up at Menara Alor Setar during the weekends to run up and down its endless flight of stairs. Indeed I have sacrificed much for this event but deep down inside I know it will all be worth the blood, sweat and tears, or so to speak.

Together with more than 400 runners, I form part of the first wave to be flagged off by Dato Izham Yussof, Group Managing Director of Bina Darulaman Berhad (BDB). The well marked trail, complete with RELA volunteers stationed at strategic locations for added security, brings participants through the lush greenery of Darulaman Heights.

During the forty minute endurance challenge, participants have to overcome obstacles like climbing up rope walls, crawling through muddy fields filled with barbed wires and running across a maze of recycled tires. The part I like best is when I get to enjoy the cool crisp morning air while listening to the melodious bird songs as the feathered creatures start to venture from the safety of their homes in search of their morning meal. There is so much to see all along the way and sometimes I find myself stopping occasionally to admire wild fruiting trees just by the roadside.

The BDB Extreme Jitra is turning out to be more than what I have expected it to be. Prior to this, I thought I will just be making a mad dash to the finishing line while adopting a 'winner-take-all' attitude. Surprisingly, I am glad that did not happen. I actually find myself running at my own pace, laughing at myself for slipping off the monkey bar and more importantly I made friends along the way. These are people who are just like me and together we actually form a brief kinship and start to enjoy ourselves. I begin to realise winning is not everything and the spirit of sportsmanship and brotherhood becomes more important.

I am overwhelmed by a sense of achievement when I finally reach the finishing line.
I am so glad I have learnt to appreciate my fellow participants better and also get to experience the rich Kedah natural heritage.

This BDB Extreme Jitra is the second of a three-part series of events under the BDB Triple Challenge 2016. According to Dato Izham, BDB hopes to engage the local community in a series of adventurous and fitness activities. 'We are trying to encourage an active and healthy lifestyle among the public. We were indeed heartened that the BDB Langkawi Climb and Run held earlier this year received such an overwhelming response. Hence, the event today is aimed to take participants to the next extreme level,' Dato Izham adds enthusiastically.

The BDB Extreme Jitra is specially planned to extend the BDB Triple Challenge 2016 from Langkawi to mainland Kedah. This is done so that participants as well as visitors can explore the hidden wonders of the state many refer to as the 'Rice Bowl of Malaysia'.

For those who are interested in participating, look out for the BDB Marathon Jitra which is set to take place on 12 November 2016. This penultimate event is expected to attract more than 1000 runners from all over the country as well as from abroad. BDB Marathon Jitra will see runners traversing both flat roads and rolling hills with the breathtaking rustic paddy field scenery in the background.

Bina Darul Aman Berhad (BDB) is an investment holding company responsible for the development of township, construction, road works, quarry, golf, and leisure via its subsidiaries in Kedah. Incorporated on 7 February 1995, BDB has been a key player in Kedah’s development contributing to many landmark achievements such as Bandar Darulaman, Trans Eastern Kedah Interland Highway (TEKIH), Langkawi International Airport, and Darulaman Golf and Country Club.

For more information on the BDB Triple Challenge 2016 visit www.facebook.com/bdbtriplechallenge2016 and for the  full list of activities for Discover Kedah 2016 log on to www.discover-kedah.my

NOTE: The last image is the published work in today/s New Straits Times 13 October 2016 (Thursday) Life & Times section - Jom!

Hillman Minx and a kind Uncle - Tale of Kuala Kangkong Part 1

 Kuala Kangkong is a small town in Kedah. It is located off the main truck road connecting Alor Setar and Gurun. Travellers intending to visit Kuala Kangkong need to turn off at Sinpang Empat main traffic lights and drive on for about twenty minutes.

I shall write more about Kuala Kangkong in another blog posting but today I just want to concentrate on two items which I got from this place.

One is an interesting front grille from a Hillman Minx. The first photo was shown to me by a friend when I asked about the identity of my discovery.


The grille is large as I now know that it covers the entire front section of the vehicle, At the same time it is also very light - I think it is made of aluminium or some sort of durable and light weight metallic alloy.
The logo reminds me of the scratch marks of Wolverine. But Wolverine has five claws while this is only three.

I also stopped by an old sundry shop and the kind Uncle allowed me to look through his storage area.





I came up with two vintage weighing contraptions. Both of equal size. The Uncle tells me that he bought those when he just started business some 60 years ago,

I asked to buy both but he ended up selling me only one. He tells me that he wants to keep one to show his grandchildren and share a tale with them on how things used to be like in the past.






The kind Uncle even helped me to oil the wood before handing it to me. This shows me that he really cares for his things and I will surely make sure that this item remains well taken care in my collection.

Three Tins - Success even when it has been raining cats and dogs the entire day!

I am not particularly into tins unless they are really old or the design catches my eye.

In actual fact I know next to nothing about these things other than some of them are still household name until today.

My day begins with the continuous wet weather from yesterday. Despite the downpour my friend Yusni Azman insists that we go ahead with our planned outing today - we were very successful yesterday having found several cinema chairs!

We stopped by one of his usual hunting grounds - a sundry shop just outside town. There we found several things but that will be a seperate entry in my blog later today

The weather remained over cast with occasional showers so we decided to ask the other adjacent house owners for permission to see inside.

The last house we went in belonged to a couple who despite their age remained happy and joyous. It is very obvious to me that they are leading a very happy and contented life. I envy them!

The Uncle happily invited us in and allowed to to see his things.

It is here that I found these three tins.

One is Purol medicated skin powder which I cannot find much information about on the Internet.

The other two are quite common - the Lactogen is slightly rusty but the nestum is in good condition.

Apart from buying these three items we also took time to admire their wall of fame - something that every household has - a collection of family photos collected over the years.

I can gather that this lucky couple has many children and all of them are successful from the way the Uncle and Aunty tell me about them. Again...I am envious. Some poeple are really meant to be together for the rest of their lives.


We bid farewell to the couple as the Uncle returns to his usual place outside the house where he just sits, reads the papers and then watch the world go by.

 The rain has yet to stop but we have to return home.

Today we found some things for our collection but most important of all we found out that in life you do not need to have a lot of money to be happy.
Many of us are so caught up with life that we forget that the most important things to us are at home - our family who will stick with us through thick and thin,

Hunter Valley Australia - Olives galore (New Straits Times 2 July 2015)

This is my Adina Olive and Vineyard story published in today's New Straits Times (Life and Times section)


Olives of Distinction


Hunter Valley does not only produce great wines. The olives from this region, which is slightly more than 150km from the capital of New South Wales, are equally as famous and mouth watering. This is among the many new things I learnt during my recent trip to Sydney.

Adina Vineyard is one of the oldest vineyards in the area that has been planting and producing olives commercially since the early 1900s. So imagine my enthusiasm right from the moment I alight from the car to ask to see the olive groves. Sadly I am disappointed. Adina Vineyard owner, Peter O'Meara tells me that early winter is not the best time to see olives on the trees. As a consolation however, I still get a tour around the processing area and learn about how these little oval shaped fruits are processed.

Peter bought this 132 acre estate in 2003. So far, he has invested about A$8 million to upgrade the production lines and existing management offices. All the 80 olive producing companies in Hunter Valley traditionally harvest their olives in early autumn, between the months of March to May. However, many have migrated to planting newer olive varieties which are able to mature faster and produce a higher yield. Adina Vineyard, on the other hand, has remained true to just planting the traditional favourites like the Manzinillo, Kalamata and Leccino varieties.

I learn from Peter that even though the traditional varieties need more space and time to mature but the oil produced from them is of a far more superior quality. Among the three main types planted here, most common olive variety is the Manzinillo. Originating from Spain, the Manzinillo is highly prized by growers because it is considered to be the best candidate for both table fruit as well as for its high quality oil. 'We value quality above all else here in Adina Vineyard. Everything else is secondary,' adds Peter.

It is common knowledge that the fresh olive fruit is very bitter and is not edible in that form. The raw olive is a far cry from the delicious salty ones that are sold at retail outlet counters. The process begins when the freshly harvested fruits are washed thoroughly. All unwanted foreign matter such as leaves and twigs are removed. Then the fruits are inspected for imperfections like bruises and holes caused by insects. After that they are graded according to size. Naturally the larger ones will fetch a higher price later. Once that is done, the fruits are transferred into large plastic vats containing 10% salt solution. The olives are left to soak in brine for at least several weeks. During this period, the olives start to lose their bitter taste and begin to acquire the salty flavour. The salt solution have to be changed periodically to ensure a consistent concentration throughout the entire treatment.

Adina Vineyard favours this traditional brining technique over the harsher sodium based process. 'Although the benign salt solution technique takes a longer time than the ones using sodium but the end product will be tastier and firmer,' explains Peter. Once the olives have achieved the determined flavour and texture, the containers are drained and the fruits are rinsed in clean water before being preserved in 6% vinegar.

The extra virgin olive oil in Adina Vineyard is produced using the cold press technique. Peter tells me that it is essential that consumers get their products from reliable producers so that they get what they are actually paying for. He explains that in Australia, producers have to fulfill at least four different criteria before they are allowed to affix the Certified Australian Extra Virgin on their labels.

Producers have to ensure that the olive fruits are inspected by hand to make sure that they are free from defects. Then the fruits are placed in a hydraulic press which must extract the oil at temperatures below 30 degrees Celsius. At the same time, the producers are not allowed add any chemicals to enhance the flavour or appearance of the final product. Finally, the extra virgin olive oil must have a fat content that is less than 0.8%.

After learning so much about the olive fruit, I move over to the next building which houses the renowned Emersons Cafe and Restaurant to taste some of their olive inspired creations. I recommend sitting at the verandah as the view there is stunning. There is nothing better than enjoying a delicious meal while being surrounded by acres of established vineyards and olive groves.

I start off with warm baguette with seasoned butter. The combination is completed when dipped in Adina extra virgin olive oil, caramelised balsamic vinegar and house made dukkah. I am used to just enjoying my bread with just olive oil and balsamic vinegar but including the crushed nuts and spice mixture adds an extra dimension to the experience. The appetizer goes very well with Adina Chardonnay 2013.




Then I get to choose between the Labna Tart or Black Angus for my main course. I immediately choose the latter as its is one of my all time favourites. The dish is a feast for the eyes even before I start to taste it. Owner and Head Chef Emerson Rodriguez is indeed a maestro in creating such a masterpiece.  I like the way he uses the half cut onions as a receptacle to fill the reduced braising liquid. To me they have become tiny edible cups. The sirloin is cooked just right at medium rare. It is tender and flavourful. As I enjoy my Adina Sangiovese 2013 with the meal, I look out to the distant bare grape vines and imagine how verdant it will look in six months' time. I am sure the summer time will be a totally different experience altogether.

Opening Hours: Breakfast Saturday and Sunday 8am - 11am Lunch Wednesday - Sunday 11am - 3pm  Dinner Thursday - Sunday 6pm - 10pm

For more information and reservations contact Emersons Cafe and Restaurant, 492 Lovedale Road, Lovedale NSW 2325. Tel: 0249 307 029 or website emersonsrestaurant.com.au

Exploring Perlis - Flea Market Day and Pasar Pagi in Pauh and Arau

This was my story published in Travel Times New Straits Times in 2014

Exploring Arau

I like tapai. In my opinion, this deliciously sweet traditional dessert is best consumed cold, straight out of the refrigerator. As far as I can remember, I have always bought this popular bite sized fermented glutinous rice wrapped in banana leaves. Lime my mother, I like to mix it with the residual liquid from the container. This makes it moist and enhances the flavour.

It is only recently that I discovered another way to pack tapai - using rubber tree leaves. My trip to check out the flea market in Perlis revealed this novel technique. Not willing to let the opportunity pass, I bought an entire bunch. At that time I was definitely curious to taste the difference, if there is any.

Chatting in between serving the endless line of customers, I learn from the vendor that they started using rubber leaves several years back. 'There are a lot of rubber trees in Sungai Petani and it is much easier to get than banana leaves,' said the friendly lady when handing me back my change.

I take my purchase and walk to a quieter part of the market and begin to unwrap one. I carefully remove the stapler pin, take out the plastic bag containing the residual juice and open the leaf to reveal a pale yellowish mass with the familiar fragrance. I slip the tapai into the plastic bag, using my fingers to mix it with the juice for a few moments. Then the moment of truth arrives.

The taste is very different. Just to be very sure, I eat another one. By then, I am very sure that tapai made using rubber tree leaves tastes better than the ones fermented using banana leaves. Even the fragrance is enhanced. I guess the explanation for this is that rubber tree leaves are denser compared to banana leaves. This way heat and moisture can be retained longer and thus prolonging the fermentation process.

I have asked several of my friends the directions to the Pauh Sunday market in Perlis and all of them tell me that the place is very easy to find. The directions given are simple and easy to remember.

'Use the north south expressway. If you are coming in from the south then turn out at Jitra (Exit 182 B) before driving towards Kangar. It will be is easy to drive along that road which links Kedah and Perlis since it was widened several years ago. Slow down once you reach Arau. Look out for the Shell petrol station and take the right turn immediately after it. Pauh is just a few minutes' drive after that. Simple.'

However, while I am driving there I suddenly decide to try out my new GPS gadget thinking that it will take me on an even shorter route than the one my friends had suggested. Little did I realise what a huge mistake that was.

Instead of getting me there faster, my new state-of-the-art satellite-guided gadget with its voice navigation capability takes me on the scenic and much longer route. I should have realised that something was amiss when the gadget instructed me to continue driving instead of turning out at the Jitra expressway exit.

Obediently following the voice navigation to the letter, I end up going up all the way to Changloon and then entering the highway heading towards Kuala Perlis. The road seems to go on and on with Pauh nowhere in sight. The worst part of all is when I arrive I realise that it is wrong side of Pauh from where the flea market is located!

Exasperated, I finally decide to switch off my expensive gadget and fall back on to the time tested and fail proof way of getting directions. I stop by the road and ask for directions at the local warung.

The locals here are very helpful. First group I meet at the entrance of the coffee stall volunteers to give me precise directions. Then, in the midst of hand gestures and voices, one elderly gentleman stands up and tells me, in such a commanding voice that make me believe that he used to be a member of our army personnel, to follow him as he will be going that way.

The morning market is already in full swing by the time I arrive. Cars, mini vans and lorries share the narrow road, which bisects the market, with motorcyclists without helmets. The wet market is on my right while the flea market is on the side which is actually a rubber estate.

There is no specially designated area to park. I see many motorists park haphazardly in between the rubber trees. As time passes by more and more vehicles start to arrive. The rubber estate 'car park' begins to expand in size. Through experience, I know it will be difficult for me to leave later on in the day if I am to join the pack. So, I continue driving until I come to a row of single storey shop lots. All have yet to open for business since it is still early. I figure that it will be fine to park here as long as I leave before the shops open.

I head for the flea market first hoping to find bargains. There are at least ten vendors selling thing things that I would describe as 'treasures of the past'. There are old wall clocks, brass kitchen utensils, vintage brass irons and even bicycles used in the 1950s. I find it fascinating to stand and watch the bargaining process between the seller and his prospective buyer. A successful deal leads to the exchange of cash for goods while an unsuccessful one will see the prospective buyer walking away, probably in search of something else.

After an hour I bid the flea market farewell. No luck this time. I did not manage to find anything that catches my fancy.

I walk back to the main road and decide to check out the wet market before I leave. One thing that catches my eye is the sheer number of Udang Galah on sale. According to the sellers, these Malaysian Giant Freshwater Prawns are still found abundantly in the Perlis rivers. As I stand there watching, a lady walks by and buys 2kg of these blue crustaceans and paid RM80 without batting an eyelid. Expensive but buying that amount, these prawns must surely be tasty.

Glancing at my watch, I realise it is time to leave as the shops will be open soon. Along the way I manage to pick up some tapai, pineapples and local kuih to eat during the journey back.

I keep my GPS device safely in the bag during the return leg of the journey. I am much wiser now. I will only use it when I get back to the city. I guess, that is the time when it will be most useful.

Using the route recommended by my friends, I slowly trace my way back to Alor Star. During the journey, I manage to make a few stops in Arau to do a bit of sightseeing.

Istana Arau and the Royal Gallery are not open to the public. The former is the official home of the Raja of Perlis while the latter houses the artifacts and historic items that belong to the royal family. Further down the main road is the Royal Mosque and Royal Mausoleum.

Istana Arau, built during the reign of Raja Syed Alwi Jamalullail, has several large halls designed for various state functions. These include the Royal Banquet Hall, Blue Room and Green Room. The Blue Room is used by heads of departments and state representatives while the Green Room is used by dignitaries and foreign ambassadors during their official visits.
Across the road is the Perlis Royal Mosque which was built in 1972. It can accommodate up to 7,000 worshippers at any one time. The upper floor is reserved for women only. The pulpit or mimbar is more than 100 years old, having been made during the reign of Raja Syed Saffi Jamalullail. It was first used in the Arau Old Mosque and transferred to the Royal Mosque when the former was demolished and the latter built on the same location.

The Royal Mausoleum is divided into two separate sections. Tengku Sulaiman (acting Raja of Perlis when Tuanku Syed Putra was the Yang Di Pertuan Agong), Tuanku Syed Putra and Tengku Budriah are buried in the new Royal Mausoleum while the earlier members of the Royal family are buried in the older section nearby.

Right across the road is a small lane which is flanked by rows of pre war shop houses. Although most of them are closed during the weekend, I manage to visit two sundry shops that have been in business since Merdeka. The interior looks nearly the same as that I have seen in other parts of Malaysia. Collectors consider these shops a treasure trove of old left over stock. Sadly, the older contents here have been bought up by collectors years ago. Looks like there are many 'treasure hunters' active in Perlis as well.

The Arau railway station used to be located at the end of this street but now nothing is left except a small stall with a sign that states it used to be the station canteen. The old railway station was demolished recently to make way for a larger one nearby. The new station with its expanded car park can accommodate a larger influx of passengers to Arau once the electrified double tracking system comes into service soon.

Just as I am about to leave Arau, I come across the large Bunga Mas sculpture by the main road. The large structure painted in gold serves to remind me of the state's rich history. Initially Perlis was part of Kedah but it managed to gain autonomy from Bangkok when Siam invaded and ruled Kedah directly in 1821. When Sultan Ahmad Tajuddin Halim Shah was reinstated to the Kedah ruling house in 1842, Perlis became a vassal state to Kedah under a governor, Syed Hussain Jamallullail. Later, the Siamese King Rama III awarded Syed Hussein the title of 'Raja' during an audience in Bangkok. In return, Perlis was obligated to send the triennial Bunga Mas to Bangkok as an acknowledgement of Siamese suzerainty over the state. The practice of sending the golden tribute ended when the British formally took over control of this northern most state of Peninsular Malaysia in 1909.