Tight security for cross-border boat race at Sungai Golok

12 hours ago

KOTA BARU: The General Operations Force (GOF) will step up security at the Pohon Jambu post near Sungai Golok during the two-day Muhibbah Boat Race starting tomorrow along the Malaysia-Thailand border.
The move comes as more than 1,000 visitors from both countries are expected to gather near the riverbank, which borders the Thai town of Sungai Golok.
Kelantan police chief Datuk Mohd Yusoff Mamat said enhanced patrols and checks will be carried out to prevent any illegal cross-border activity during the event.
"We don't want any parties taking advantage of the large crowd to commit illegal crossings. With the influx of visitors, including tourists from both sides, stricter control is essential," he told Bernama today.
The traditional boat race, known locally as Yor Kong, will feature 40 teams, including five from Malaysia.
The annual event is a highlight for locals, with residents of Kampung Pohon Jambu expected to gather along the riverbank with their families.
The race is also expected to be officiated by Narathiwat Governor Trakul Thotham.
– BERNAMA

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'Tumpik', traditional Melanau pancake that delights the palate

Sinar Daily

an hour ago

Sinar Daily

'Tumpik', traditional Melanau pancake that delights the palate

Tumpik is made from sago flour and grated coconut, with a bit of salt added to enhance the flavour. 20 Jul 2025 11:00am Tumpik, a traditional Sarawak delicacy, once served as a staple during the British colonial era. More than just a snack, it can be enjoyed with various fillings such as shrimp, fish, and gula apong (palm sugar), as showcased during the launch of Serumpun Sarawak. Photo by Bernama BEHIND its crispy exterior and chewy interior, tumpik - a traditional pancake from Sarawak made from sago and coconut - is rarely featured in the mainstream culinary scene. According to Sarawak-born chef Laura Bara Sim, this ethnic dish from the Melanau community may appear simple in terms of ingredients and appearance but it carries deep cultural and historical value. Sim, who actively promotes Sarawak's culinary heritage, said tumpik is made from sago flour and grated coconut, with a bit of salt added to enhance the flavour. "It has a slightly salty and creamy taste of coconut, with a chewy inside and a crispy outer layer. Simple but delicious,' she told Bernama recently after a cooking demonstration held in conjunction with a press conference on 'Serumpun Sarawak', a cultural and gastronomy exhibition to spotlight Sarawak's indigenous food heritage and organised by the Ministry of Tourism, Creative Industry and Performing Arts Sarawak and the Sarawak Tourism Board. Sarawak Minister of Tourism, Creative Industry and Performing Arts Datuk Seri Abdul Karim Rahman Hamzah (second from left) prepares a traditional Sarawak dish called Tumpik, guided by Chef Laura Bara Sim during the launch of Serumpun Sarawak at a hotel recently. Photo by Bernama The chef, who is of mixed Iban and Bidayuh descent, also noted that one of the unique aspects of tumpik is that no oil is used in its preparation; instead, it is cooked on a non-stick pan. "The sago and coconut mixture just needs to be lightly pressed onto the pan and left to cook slowly. Once the bottom turns crispy, that's the sign that the tumpik is ready to be served,' she said. Once a staple food, especially during the British colonial era in Sarawak, tumpik can be eaten as it is or with added fillings such as shrimp or fish, or palm sugar. "Sago trees are abundant in Sarawak, so the people there produce flour from the trunks and turn it into various foods. "In Peninsular Malaysia, the Sarawak dishes people often hear about are usually Sarawak laksa or ayam pansuh. But tumpik remains relatively unknown, possibly because it is rarely sold commercially,' she said. She believes that tumpik could become one of Sarawak's iconic dishes, much like Sarawak layer cake and laksa, if given wider promotion at food festivals, cafes or hotels. Tumpik, a traditional Sarawak delicacy, once served as a staple during the British colonial era. More than just a snack, it can be enjoyed with various fillings such as shrimp, fish, and gula apong (palm sugar), as showcased during the launch of Serumpun Sarawak. Photo by Bernama "In addition to its great taste, one of the strengths of tumpik is its easily available ingredients and simple preparation process, making it a suitable choice for breakfast or afternoon tea or as a light snack at home,' she said. She also said that as one of over 160 Sarawak dishes to be showcased at 'Serumpun Sarawak' in Osaka, Japan, from Aug 5 to 8, tumpik reflects the unique identity of the Melanau people and their adaptation to natural resources, especially the sago tree, which thrives in coastal areas. She added that the initiative to bring Sarawak food to the international stage not only introduces Borneo's gastronomic culture to the world but also opens up opportunities for local entrepreneurs to explore the commercial potential of this underrepresented ethnic heritage. - BERNAMA More Like This

Malaysia falls short against India in WUG mixed team quarterfinal thriller

The Sun

2 hours ago

The Sun

Malaysia falls short against India in WUG mixed team quarterfinal thriller

MULHEIM AN DER RUHR: The national badminton squad came up short in their quest to repeat last edition's success, falling 2-3 to India in a tense mixed team quarterfinal clash at the 2025 World University Games (WUG) in Rhine-Ruhr late Saturday night (early Sunday, Malaysian time). Malaysia's hopes of drawing first blood were dashed when the mixed doubles pair of Wee Yee Hern-Clarissa San went down 9-15, 15-11, 11-15 to Sathish Kumar Karunakaran and Vaishnavi Khadkekar. Men's singles shuttler Jacky Kok Jing Hong levelled the tie with a gritty comeback win over Saneeth Dayanand, 9-15, 15-13, 15-11. India regained the lead through women's singles player Devika Shag, who edged Siti Zulaikha Muhammad Azmi Tan 15-5, 8-15, 15-12 in a hard-fought duel. Malaysia kept their hopes alive when the men's doubles duo Bryan Jeremy Goonting-Muhammad Fazri Mohamad Razif cruised past Saneeth-Sathish Kumar 15-8, 15-6 to bring the tie to a thrilling decider. However, India sealed their place in the semifinals after women's doubles pair Tasnim Mir and Varshini Viswanath Sri staged a gutsy comeback to defeat Lee Xin Jie and Low Yeen Yuan 9-15, 15-13, 15-13 in the deciding rubber. The win sends India through to the semifinals, where they will take on Taiwan, while China is set to face South Korea in the other last-four showdown. Malaysia's campaign now shifts focus to the individual events, set to begin on July 22. Malaysia bagged two bronze medals at the previous edition in Chengdu, one in the mixed team event and another in men's doubles - BERNAMA

Malaysia falls to India in WUG badminton quarterfinals thriller