Bahula Arang | Malaysia own Madeleine

I tried googling the English word for Bahulu, Wiki stated it as ‘similar in concept to the madeleine cake, but round in shape and composed of different ingredients. The fact is that it does remind me of madeleine, nicer in aroma (I might be a bit bias here), both crunchy and soft in texture, and the taste is light and simple. Great when dipped in tea/coffee/hot chocolate on a raining day.

Stated that it was originated during the colonization era derived from the Serani word - bolu which means cake. Ok ok macam ni lah senang, doesn’t matter what it is called, bahulu is the yummeh-iest and bahulu arang is the best. Hehhehehe…

Background
This Kedahan was once in IT industry for 17 years and later decide to venture into F&B industry, Encik Husaini Mat Rejab the owner of Bahulu Arang followed his passion and has not looked back. Numerous interviews have taken place, sleepless night of desktop researches, countless of trial and error have not gone to waste cause Husaini has finally perfected his bahulu. It took him 6 months, using both chicken and duck eggs, and his secret ingredient, he set sailed with BAHULU ARANG. Passion and trust guided him.

Aspiration
I especially love it when one’s passion is seen as he speaks, and this is one those moments. Husaini vision and mission is to make bahulu arang a household name, not just in Malaysia but at international level (di persada dunia gitew). And that is not all, he planned to create a Bahulu Museum where he can house all his 300 bahulu mold. He said this will happen when he reaches 1000 mark. I pray he will, soon. 

Bahulu Mold
There’s a story for each of his 300 bahulu molds. The stated he sourced it from, the previous owners be bought it from right to the history of the molds. And that is not all, the made and the design story too. You will be impress to see bahulu mold in the shape of prawn (I’ve seen fish but prawn? Hemmm…) and if you think prawn is ‘interesting’, they even have a chicken design ie a cockerel as well as a 3D whole chicken design (yang shape macam butterfly too). The common ones are cermai (gooseberry) design, as well as the belimbing (bilimbi) design. Click HERE for video, please swipe.

Dapur Arang (Charcoal Oven)
This is the reason for in taste, texture and smell. To maintain the originality of a bahulu, it has to be made like the olden days – on dapur arang, macam dulu-dulu. Husaini showed us how he designed his modern charcoal oven and he found the best way to do this that is using batu kelikil (pea gravel). He said that he tried with sand but it did not turn out as good as pea gravel. Click HERE for video, please swipe.

Packaging
Only a perfectionist will invest his time on the recipe, the mold and oven. To top this off, he custom made the packaging especially for event and gift-aways. You can even custom made for weddings and it’ll cost you only RM3.50 all in. Murah kan. Click HERE for video, please swipe.

Nothing escape this sharp brain of him, passion took the lead role here. And the bahulu taste better if drank with a hot coffee or the kampong. Simply umph!

 
Bahulu Arang
9, Jalan Bangsar Utama 3
Bangsar, 59000
Kuala Lumpur

Instagram : @BahuluArangOfficial

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Raya Gateaway with Tourism Malaysia is in collaboration with Tourism Malaysia and all its sponsors.

Haenyeo (women free divers) | UNESCO Intangible Cultural Heritage of Humanity

I simply love covering UNESCO site and I am lucky to be able to cover Korea’s UNESCO Intangible Cultural Heritage of Humanity – Haenyeo; the Women Free Diver. I remembered seeing it on TV that created my curiosity to know more about them. Being a dive myself (not that I like diving) I know how tough it can be but what they did is free diving, meaning their capability of holding breath underwater is amazing. One I will definitely fail.

While I was in Jeju, I saw a place where the equipment of these female divers was kept. This make me realise how determine they are to earn a living with just a wetsuit, harpoons, net basket with styrofoam ball to keep the nets afloat. Seaweed, abalone, claim, sea cucumber, sea urchin and squid are what they catch to sell.

I was told that this amazing ladies are able to hold their breath for 2 long minute or perhaps more, and that they have been diving since 7 years old and perfecting their skill by the time they hit their jubilee age. 20 meters is the deepest depth they usually descend to. With the world changing rapidly, there are fewer and fewer Haenyeo in the island of of Jeju as compared to in the 1960s; there are an estimation of 23,000 female divers. 

In order to preserve this eroding art and tradition the Jeju government spent $6.5 million funding these female divers’ wetsuit and insurance. As many has come to realised that it is a lucrative tourist attraction upon the UNESCO designated haenyeo a Cultural Heritage of Humanity in 2016. With this world recognition, the female dives are appreciated and valued as Korea’s national treasure.

Click HERE for more details on UNESCOrecognition on Haenyeo (female divers) under the Intangible Cultural Heritageof Humanity. 

Aside from all this info gathered, one thing that made me wonders – WHY WOMAN?

Well, this is what I found out. Aside from the fact that the fishing method has existed as far back as the 6^th century and yes, the number female has outnumbered male 12 centuries down the road. It is said that the reason (i) lesser numbers of men on the island and, (ii) us women’s reserves body fat is great than men (like seriously, should I feel proud or laugh. Am so confused) thus, able to handle cold water better (macam walrus pulak rasanya). Having said that, to be fair to both gender, while the women earn a living and do the hard part, their husbands would wait on the shores to help with the catch and sorting them out. Works out well for both parties, I guess.

Photo All Rights Reserved :  ⓒPhotographer (John Doe)-Korea Tourism Organization

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Lacquerware : A Korean Craft

I first heard and learnt of lacquerware was back in the 80s, my late dad just got back from his business trip to South Korea; Seoul to be specific. South Korea then was different from what we’ve seen and known now. That was what my late dad always said.

I remembered distinctively, wondering about the word ‘lacquer’ itself, the artwork and the intricacy of mother of pearl craft. Everything in this craft spells beauty, love and romance. Captivating indeed. So much so, I personally own 2 pieces; one of it was my mom’s and I claimed its mine (typical eldest daughter characteristic, what’s yours is mine too. Hahahaaa…). She have this mesmerizing vanity box, a heavy one I must say and to this date I still wonder how my late dad packed and brought it home. If you think this is ‘too much’, he also brought home an exquisite vase… one of the most valued item at our home.

I also got myself a trinket box where I kept my jewelry in. Jadi lah….

Got this during my 1^st trip to South Korea, I remembered telling myself ‘I must get one for myself as this is a Korean craft’. Now that I am more matured and experienced traveler, I begin to wonder the origin and evolution of this craft. 

Lacquerware or ‘Najeonchilgi known to the locals was produced in the Neolithic period (6000–1000 BCE). Najeon means mother-of-pearl inlay and is said to originated from China, reached South Korean by the eighth century and has established its presence till todate. 

Based on my reading, at the time of the Three Kingdoms period; between 212-686 CE, refined lacquerware was mostly produced in the north, Goguryeo as well as Baekje and Silla in the south. I learnt that the tombs of Goguryeo kings was an exceptionally remarkable lacquered wood coffins, and that it was decorated with red and white floral motifs on a black ground. I would certainly love to view this if it is in a museum, I bet I will be spellbound.

It was also said that in Goryeo period, this intricate craft was a symbol of wealth amongst the elitist as it was largely produced by the imperial workshop. However, later during the Joseon dynasty lacquer was more accessible to the commoners, according to history this was because the Buddhist influence has weakened. Thanks to this, lacquerware is now more affordable and obtainable by anyone and everyone as a décor and/or souvenir piece.

The najeon design motifs has gone through many evolution covering auspicious plants, animals and mythological figures such as dragon and phoenix. Often, a dragon motif symblozes a scholar’s status back in those days whereas dragon paintings bring good fortune to the home. Some might noticed a phoenix motif, this depicts that the owner belongs a royal family member as a phoenix are only allowed to be used by the royalty.

Desktop research has brought me to a beautiful and opulent piece - Red Lacquerware Document Chest inlaid with Mother-of-pearl dates as far back as 19th or early 20^th century that was exhibited at the Jeju National Museum some time ago. The fact that it is in red, captivates me. I feel like I should own a similar piece as well, a red armoire cabinet perhaps.
 
With coloured lacquerware gaining popularity back in those days, a sub art form of lacquerware has since been borne. It is called chaehwa chilgi, basically mixing the lacquer with mineral pigments that is further coated with sap of the Chinese lacquer tree to give a glossy finish. Having said that, this art form has existed for more than 2,000 years (not so recent). This shall be in my bucket list in my next trip to South Korea, foreseeing plenty of coloured lacquerware souvenirs too.
 
Well, aren’t you intrigued now? Care to join me in my South Korea trip, lacquer hunting.
 
  
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