MetMalaysia issues warning for thunderstorms, strong winds in 10 states until 6pm today
KUALA LUMPUR, June 4 — The Malaysian Meteorological Department (MetMalaysia) has issued a thunderstorm, heavy rain and strong winds warning for 10 states, effective until 6pm today.
In a statement, MetMalaysia said the warning covered the entire states of Perlis and Penang, as well as several districts in Kedah (Langkawi, Kubang Pasu, Kota Setar, Pokok Sena, Padang Terap, Sik, Baling, Kulim and Bandar Baru) and Perak (Kerian, Larut, Matang and Selama, Hulu Perak, Kuala Kangsar, Manjung, Kinta, Perak Tengah, Bagan Datuk and Hilir Perak).
The warning was also issued for Terengganu (Dungun and Kemaman), Pahang (Bentong and Bera), and Selangor (Gombak and Hulu Langat).
Similar weather conditions are expected to affect Negeri Sembilan (Jelebu and Seremban) and Johor (Kluang, Mersing, Kulai and Kota Tinggi).
In Sabah, the affected areas include Tawau (Lahad Datu) and Sandakan (Telupid, Kinabatangan and Beluran). — Bernama
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


The Star
an hour ago
- The Star
MMEA: 203 people rescued in 108 search operations up to May
PUTRAJAYA: The Malaysian Maritime Enforcement Agency (MMEA) has conducted 108 search-and-rescue operations up to May this year, saving 203 out of 251 victims. MMEA director-general Admiral Maritime Datuk Mohd Rosli Abdullah said that during the same period, 36 victims lost their lives, while 12 remain missing. Sharing the 2024 statistics, he said MMEA recorded 226 cases through search and rescue operations involving 1,348 victims. 'Of the total, MMEA saved 1,259 lives, while 64 died and 25 are still missing at sea,' he said in a statement issued yesterday in conjunction with Maritime Safety Awareness Day, which has been celebrated since 2021. To enhance operational efficiency, Mohd Rosli said MMEA has developed its own standard operating procedures to ensure the effectiveness, speed and safety of every rescue operation, Bernama reported. He said the agency's responsibility to lead search-and-rescue operations in Malaysian waters, including the open sea, is stipulated under Sections 6(a) and 6(b) of the MMEA Act 2004 (Act 633), which clearly grants MMEA the mandate to lead such rescue efforts. This mandate, he added, is reinforced by National Disaster Management Agency (Nadma) directive No. 1, which designates MMEA as the primary agency for maritime disasters. This authority is based on the National SAR Manual as the main reference. Mohd Rosli stressed that there is no such thing as a 'day off' for MMEA, as emergencies require immediate action regardless of time or weather. 'Assets such as patrol boats and helicopters are always on standby around the clock for deployment,' he said. Mohd Rosli said MMEA also regularly conducts search-and-rescue prevention programmes across all states and maritime zones to raise awareness of maritime safety. 'Community briefings, talks, exhibitions, brochure distribution and joint dialogues with fishermen are all part of our approach to stay connected with the maritime community,' he said.


The Star
2 hours ago
- The Star
Over 1,000 slaughter permits for Penang
GEORGE TOWN: The Penang Veterinary Services Department has issued 1,056 Permit Sembelihan Luar (PSL), which are permits to slaughter animals outside an approved slaughterhouse, throughout the state in conjunction with this year's Hari Raya Aidiladha. Its director Dr Saira Banu Mohamed Rejab said the PSL application started on May 21 and ended on Thursday. 'The PSL involves a total number of animals to be sacrificed, namely 3,363 cows, 19 buffaloes, 777 goats, 56 sheep and five camels in five districts in Penang,' she told Bernama. Saira Banu added that the approval was granted under the Animals (Control of Slaughter) Rules 2009. She reminded those involved in the implementation of the sacrificial ritual to always comply with the law. Saira Banu said the important aspects that need to be adhered to include all outdoor slaughtering must have a valid permit from the state department, the slaughtering process must be carried out in a clean area, have good drainage facilities and does not disturb public order. Muslims in Malaysia will celebrate Aidiladha today.


Malay Mail
2 hours ago
- Malay Mail
These Southern-style buttermilk biscuits are golden and flaky, with just a touch of honeyed sweetness
KUALA LUMPUR, June 7 — Would a biscuit by any other name taste as sweet? I recall this argument during my university days between my American and British friends. For the former, the sweet biscuits favoured by the latter are called cookies in the States. Real biscuits, they claimed, are buttery and flaky. Sometimes made with buttermilk, sometimes with honey, always great with some cream and jelly or some super crunchy fried chicken. (This is where my Italian friends might chip in and advocate the superiority of their biscotti, which is an entirely different beast altogether, so let's not get into that here.) But what my friends from the States were referring to are what we consider Southern style biscuits, a staple in the American South. Aren't Southern style biscuits simply savoury scones though? Well, not quite. It's true that scones are typically sweeter. Many recipes call for both cream and milk, which is probably why we tend to picture them served warm, topped with a generous spoonful of jam and a dollop of clotted cream. Biscuits, on the other hand, are all about the fat. That's why buttermilk is such a common ingredient in recipes like this one. Texturally they differ too. Scones, with their British roots, have that slightly crumbly texture, whereas biscuits are all about soft, flaky layers and a rich, buttery flavour. Perfect for pairing with savoury dishes like fried chicken and gravy. This isn't a hard and fast rule though; I prefer my Southern style biscuits slathered with cream cheese and small batch fruit preserve. Indeed, I believe there is ample space — in our eager bellies, certainly — for cookies and biscotti, for scones and biscuits. Our taste buds will certainly thank us for sampling all of them and deciding which we love the most. SOUTHERN STYLE BUTTERMILK BISCUITS These Southern style buttermilk biscuits are golden and flaky, with just a touch of honeyed sweetness. Here are a few pointers will help you achieve create your dream biscuits: Start by making sure your butter is thoroughly chilled — this helps the biscuits rise properly in the heat of the oven. One tip is to grate the cold butter and place it in the freezer for about 10 to 15 minutes before combining it with the flour. As for the liquid, regular milk will work too but buttermilk offers a subtle tang and improves the rise. Its natural acidity reacts with the leavening agents to create a lighter texture. When you're ready to cut the dough into squares, use a sharp knife dusted lightly with flour. This will prevent the dough from sticking to the knife as you lift each piece. An alternative method is to use a large cookie cutter for round-shaped biscuits similar to scones. Feel free to do this; I prefer the knife-and-square method as I don't have to roll the leftover dough back into a rectangle again to cut more rounds. Ingredients 350g cold unsalted butter 400g all-purpose flour, plus more for rolling 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon fine sea salt 2 tablespoons granulated sugar 280ml cold buttermilk 2 teaspoons honey 50g butter (melted) mixed with ½ teaspoon honey, for brushing Flaky sea salt, for finishing Method Preheat the oven to 200°C. Line a large baking tray with parchment paper. Grate the cold butter onto a plate and freeze for 10–15 minutes until hard. Grate the cold butter. — Picture by CK Lim In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the chilled grated butter to the flour mixture. Toss to coat and mix gently with your hands until the mixture resembles coarse crumbs. Add the buttermilk and honey. Stir gently with a spoon until the dough is shaggy and barely combined. Do not overmix. Buttermilk provides a subtle tang and helps the biscuits rise. — Picture by CK Lim Transfer dough to a floured surface. With floured hands, gently pat it into a 1-inch thick rectangular slab. Fold into half, then turn the dough by 90°. Shape the dough back into a rectangular shape. Fold the dough. — Picture by CK Lim Repeat the folding process two more times until the dough is laminated with layers. Pat the final dough to approximately 1 to 1½ inches thick. Using a sharp knife, slice the dough into 9 equal squares and transfer to the prepared baking tray. Bake for 20–25 minutes, rotating the baking tray halfway through, until the tops are golden brown. Sprinkle flaky sea salt to finish. — Picture by CK Lim Remove the biscuits from the oven when done. Brush the melted butter and honey mixture over the biscuits. Sprinkle it with flaky sea salt to finish. Serve whilst warm.