Or do you love playing around with various flavours to accentuate your coffee experience?
Nothing can be more comforting than curling up on the couch in your fuzzy socks, with your favourite cappuccino with a spicy twist. As much as I love my coffee, I enjoy experimenting with different ingredients that bring out the best flavours. Hints of warm cinnamon and nutmeg makes this a delicious drink that does taste of Christmas.
Do give this recipe a try because Tis the season 🙂
140 ml hot brewed espresso shot (I used the Nespresso Vivalto Lungo capsule)
140 ml warm milk froth (a good mix of foam & milk)
1 pinch of ground cinnamon
1 pinch of ground nutmeg
few drops of vanilla essence
1 tsp brown sugar
10 small marshmallows
In a serving glass/ cup, mix 140 ml of freshly brewed espresso with 1 tsp of brown sugar (or as per your preference) and a pinch of ground nutmeg.
Meanwhile take 140 ml of milk, add few drops of vanilla essence and make froth using your favourite frother/ whisk. I used the Aeroccino 3 which makes great hot and creamy milk froth for the perfect cappuccino. Please note that the froth should at least be warm.
Pour the milk into the glass and top it off with the milk froth/ foam.
Garnish with some lightly toasted marshmallows and a sprinkle of ground cinnamon. Enjoy 🙂
Always use freshly brewed espresso.
You could also add a dash of ground clove along with the cinnamon in the espresso for an enhanced flavour.
2% milk (dairy) is best for cappuccinos. You could substitute with any plant based milk but the froth/ foam may not be of a great quality.
Soft and chewy, straight out of the oven, these eggless choco-chip cookies are what dreams are made of. As winter saunters along, nothing can be a better pick-me-up than a homemade chocolate cookie with a cup of cappuccino.
This decadent choco-chip cookie recipe is inspired by Buzzfeed Tasty’s recipe with some tweaks. Below is the recipe:
Ingredients (for 11 biggg cookies):
11/4 cups of granulated brown sugar
1 tsp salt
1/2 cup of olive oil (or any white oil)
1/3 cup of oat milk (or regular milk)
1 tsp Vanilla essence
11/2 cups of all purpose flour
½ tsp Baking soda
6 heaped tablespoon Semi dark chocolate chunks
In a bowl, mix 275 g of granulated brown sugar with 1 tsp salt and 125 ml olive oil. Now whisk in 80 ml oat milk and 1 tsp of vanilla essence into the batter and combine everything well until smooth.
Now add 200 g of all purpose flour and ½ tsp baking soda into the mix and fold gently with a spatula making sure not to over mix.
Throw in the chocolate chunks generously (as much as you please) and mix well. Keep the cookie dough in the refrigerator for at least 30 mins.
Line a baking sheet with parchment paper and make 10-11 balls out of the dough and place them on the paper with some gaps between each cookie.
Bake in a preheated oven for around 15 mins at 180 degree centigrade.
As a kid I remember eagerly waiting for winters. Marigold blooms, afternoon picnics, cozy blankets & of course bowls of warm & comforting gajar ka halwa (carrot pudding) made by maa.
I would help her peel & grate the carrots in the hope of getting a bigger share than my sis 😀 Those indeed were the days. During winters, we would rush home from school, throw our bags & run to the kitchen to see what’s in store, just in case we were in for any surprises! Truth be told, my sis was least interested, it was more my thing. Nothing gave me more joy than watching maa or our cook whip up something fancy in the kitchen while I eagerly waited for my turn to relish them 🙂
With the winters approaching, I have been craving gajar ka halwa for a while now & thought of following maa’s recipe with a few tweaks here & there & also turn it into tarts. Not only they taste heavenly but look pretty too! Go ahead & try it out.
Here’s the recipe (for 12 tarts):
450 g peeled & grated carrot
2 tbsp each of almonds, pistachios & cashew
60-70 ml ghee (clarified butter)
200 ml milk (I used oat milk)
130 ml condensed milk
1 tbsp sugar
1/2 tsp cardamom powder
12 tart shells (I used store bought)
Pistachios for garnishing
Roughly chop 2 tbsp each of almonds, pistachios & cashew & roast them in 2 tsp ghee. Keep aside. Heat 50 ml ghee in a heavy bottomed pan & add about 450g peeled & grated carrot.
Mix well & cook until the colour changes & the carrot looks well combined.
Halfway add 2-3 tbsp ghee again & stir everything well.
After 10 mins add 200ml milk (I used oat milk).
Keep stirring & simmering on medium heat until the mixture reaches boiling point. This is where you add 130 ml of condensed milk & 1 tbsp sugar. Lower the heat & let everything combine well & come together.
Keep stirring for 10 more mins until the carrot no longer sticks to the pan. Stir in half a tsp of cardamom powder & the fried nuts back into the pan & continue to cook until the halwa turns dark orange/ reddish.
You can have it as it is or make tarts like I did I used store bought tart shells. Fill each shell with the halwa (pudding) after poking holes in the tarts with a fork. Now line them up on a baking tray.
Preheat oven to 180-190 degree celsius & bake the tarts for 12-13 mins. Garnish with chopped pistachios & drizzle some condensed milk before serving.
“Grow up, eat some chilli” as Seonkyoung Longest, the queen of Asian cuisine always says 😀 I followed her recipe to create this perfect street style shrimp chowmein or shrimp noodles with bok choy and spring onions (slightly modified). If there’s one dish I could eat all day, everyday, its got to be noodles. mmmmm !
Growing up, whenever I was down or upset, my mum would cheer me up with a comforting bowl of noodles. Since then, it has pretty much been my constant soul food as life happened!
Do watch her YouTube channel for this and more lip smacking Asian food 🙂
I have always been an ardent Asian food lover and living in Kuala Lumpur for more more than 5 years now, my love has grown by leaps and bounds. The truth is I have probably only scratched the surface on making or experiencing South East Asian food because its so rich and diverse! I am definitely learning more and more with each passing day.
So go ahead and try out this recipe. Whether you are a college student or a busy working woman, I can bet you won’t find any easier noodles recipe that tastes this awesome 😀
10-12 peeled and de-veined prawns/ shrimp (medium size is the best)
A pinch of black pepper
1 tbsp vinegar (any type would do)
1/2 cup chicken stock (if you don’t have, then simple warm water would do!)
2 tbsp oyster sauce
1 tsp dark soy sauce
1 thai red chilli chopped (lovely flavour yet low on heat)
5-6 fat cloves of garlic, chopped
1 inch of thinly julienne d ginger
3 medium sized diced shiitake mushroom
3 baby bok choy
3-4 spring onions, chopped into 2 inch long pieces
2-3 tbsp white oil for stir frying
A splash of sesame oil
Salt to taste
300-350 g cooked spaghetti or egg noodles (I used angel hair spaghetti)
Marinate the shrimps with vinegar and black pepper for at least 15 minutes. Heat a wok. Add oil and throw in the prawns to be stir fried for about a minute on high heat (important). Take them out and keep aside.
Add some more oil and heat up the wok again. Add chopped ginger, garlic and red chilies into the wok. Again carefully stir fry them for about a minute (make sure the heat is high and stir continuously). Now is the time to add the bok choy and mushrooms. Keep stir frying as you get the wonderful aroma.
Mix the oyster and dark soy sauce in the chicken stock to make the sauce for our chowmein. Now throw in the cooked (al dente) noodles and the sauce into the wok and keep stir frying. Let everything combine well. Add in the spring onion greens and mix again. Turn off the heat and add a splash of sesame oil for the final wonderful touch. That’s it! Voila 🙂
Don’t worry! It’s a common plight of all women and we are all in the same boat 😀
Here’s a recommendation on few wardrobe must-haves that work for both ethnic and western looks, thus seamlessly blending the traditional with contemporary. With this guideline handy, you can create a range of looks suitable for any occasion
Shirt dresses are such an easy breezy option, especially in tropical climates. It is in fact one of the most versatile pieces you could own. Team it up with jhumkas, leggings and kohlapuri chappals for a desi look or wear it as a shirt dress with a nice slim leather belt clinched on your waist for a chic look.
You could dress it down with sneakers and denims or pair it with well fitted pants, strappy heels and an evening clutch for a night out in style.
Carrie Bradshaw would be mighty pleased to see this one in the list. But on a more serious note, strappy heels are a staple in any modern woman’s closet and with neutral shades like nude or black, you can never go wrong!
These go perfectly well with both Indian as well as western looks and will see you through any occasion in style. Women who aren’t too comfortable in pointy heels can go for kitten (midi) heels in same colours. But always keep comfort in mind and look for heels that are practical and sturdy.
A handmade stole is a great fashion accessory with any traditional or western outfit. Whether it is hand embroidered, printed, simple or sequined, a classic silk stole is something everyone needs, to look well put together on days you aren’t sure of your outfit.
Wear it as a dupatta over your salwarsuit at a wedding or twirl it around your neck as a scarf over dresses or shirts for a smart-casual look. What better way to keep you warm and cozy when there’s a slight chill in the air and look stylish too!
A palazzo is a no-brainer wardrobe staple. If there’s one fashion item that has been universally accepted by women of all shapes, it’s a relaxed palazzo. Probably one of the most comfortable outfits you could have in your wardrobe and perfect for days when you feel bloated but still want to look presentable.
Opt for a solid coloured or a striped one and team it up with a well fitted shirt for a more work-appropriate look. Alternatively you could even dress it up by wearing a short kurti or a chikankari kameez with chunky earrings for a more ethnic look.
At the end of the day, it’s all about being comfortable, isn’t it? 🙂
If you want to amp up an ensemble, a statement choker necklace is the best idea. It has always been on trend and can instantly add some drama and zing to any regular outfit. Be it sarees, cold-shoulder tops, turtle necks or V-neck dresses, a choker perfectly frames your neck and elevates your look to a whole new level.
You can glam up a simple saree with a choker, ear studs and hair tied up in a bun and be assured of turning few heads your way. An equally interesting option would be to pair it with an evening dress (LBD or maxi, up to you!).
A long brocade jacket is a fantastic fusion between the ethnic and contemporary. If you don’t find one at the store, get your local tailor to create a bespoke piece in brocade, tailor-made just for you. The right fit makes all the difference. I am currently obsessing over the versatility of a structured well-fitted jacket.
There’s no end to the different looks that you could achieve with it!
Think of wearing it over a simple white kurta with jeans or layer over a saree for that elegant look. You could even rock a jacket on an evening dress or a pencil skirt. Invest in the right kind of fabric and ensure that the fit complements your figure to enhance your whole look.
Potoler Dolma is a delectable Bengali dish which is a quintessential part of any traditional function or festival. The stuffing/ filling used in this recipe is minced mutton (keema). But of course, the options are many, like- grated coconut, paneer (cottage cheese), minced prawns and all are equally delicious! As you know that my mum is here, so it goes without saying that this is her recipe 😀
I realized that I had never bothered to find out about the origin of the word ‘dolma’. Upon researching, I learned that, in Turkish, Dolma means stuffed. It is also commonly found in Middle Eastern cuisines. It was during the time of the Sultanate’s rule in Bengal that this dish ‘Potoler Dolma’ was created using local vegetables/ meat.
I love the intricacy of the dish. From scooping out the flesh and seeds of potol, to frying it, preparing the stuffing, making the gravy and then cooking everything together. It’s a work of art and the end result is just brilliant! But I never really cooked it at home (lazy me :P) and now living away from home in India, I rarely get to eat it these days. But a small cute incident made me fall in love with the dish all over again and so now, I intend to make it once in a while.
It was during one of our trips back home in Calcutta, when my mum made potoler dolma among a host of other dishes, for her beloved son-in-law and me 😀 As S took a bite, he nonchalantly remarked that this dish was his favourite! It’s very rare that he actually says something like that because he is not much of a foodie and doesn’t really care what you give him to eat (savior at times 😛 ). Of course I know what he enjoys eating but he never says what his favourite is, so this was a sweet revelation for me. And when mum wanted to cook something special on naboborsho (Bengali New Year) which was on 15th of April, this dish was my first choice. It was pure joy to watch him savour his ‘favourite’ dish 🙂
10 potols/ pointed gourds
250 g minced mutton
2 medium onions, finely chopped
2 tsp ginger-garlic paste
1 large grated tomato
2 medium potatoes, boiled and crumbled
Scooped flesh and seeds of the pointed gourds
2 green chilies, finely chopped
½ tsp turmeric powder
½ tsp red chilli powder
1 tsp garam masala powder
Salt to taste
Mustard oil for frying
Whole garam masala, crushed (5-6 green cardamom, 4 cloves, 1 inch cinnamon stick)
1 tsp jeera/ cumin seeds
2-3 green chilies
1 tbsp ginger paste
2 medium tomatoes, pureed
½ tsp turmeric powder
½ tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
Sugar to taste
Deseeding the potol/ pointed gourd
Cut the two ends of a potol and very lightly scrape it using a blunt knife. Now carefully scoop out the flesh and the seeds from inside without breaking the potol. You can use a fork or the back of a small spoon to do this. Keep the seeds and flesh aside to be used later.
Now rub a little salt and turmeric on inside and outside of the potols and fry them in mustard oil. Keep aside to cool.
Heat some mustard oil in a kadhai/ wok and add chopped onions. Stir for a while and when they get soft, add ginger-garlic paste. Stir for a minute or till the raw smell goes away, now add the tomatoes and throw in green chilies. Fry well. Add turmeric powder, red chilli powder and garam masala and mix everything well. Now add the keema (minced mutton), flesh and seeds of potols, salt and mix well. Cook for a while till you see oil separating from the mix. Now mash the potatoes and add into the stuffing mix. Combine everything well and cook till the gravy dries up. Let it cool.
Now fill the scooped out and fried potols with the stuffing. Make sure that they are stuffed till the edge tightly. Keep a little stuffing aside to be added into the gravy later.
In the same wok, heat some more mustard oil, add some sugar to get a rich red colour of the gravy. Once it caramelizes, add crushed whole garam masalas, cumin seeds and green chilies. Once the aroma of the masala releases, add ginger paste. Stir for a while. In a small cup, mix turmeric powder, red chili powder, cumin powder and coriander powder with some water to make a paste and add into the gravy. Throw in the tomato puree and keep stirring till you see oil separating from the masalas. Now add water and salt and cover the kadhai and let it come to a boil (medium flame). Now add the potols into the gravy along with the extra stuffing. Cover and now cook on a low flame. When gravy thickens to your desired consistency, add some freshly ground garam masala and switch off the gas. Cover the wok and let it get a standing time of at least 10 minutes.
For me, this very name brings back a lot of memories. No festival/ wedding/ function in winters is complete without a dessert made with nolen gur. The sheer variety of desserts that can be made using this lip smacking gur/ jaggery is endless. From payesh to pitheys, ice cream, sandesh, and so much more! Every household has their own version of this dish and today I am going to share with you how my mum cooks it. She is now here with me in KL, and she got some nolen gur packed for me from India. Yay!! S loves anything sweet and I am always looking for ways to satiate his sweet tooth, so what better than homemade payesh. Its gluten free and the best thing? It was cooked by mum and it tasted heavenly! Someone rightly said, Desserts is stressed spelled backwards 😀
There are certain ‘musts’ in this recipe to make the authentic payesh. The first is Date Palm Jaggery or Nolen Gur/ Notun Gur. In India, this particular jaggery is available only in winters and it is an inherent part of the culinary tradition of Bengal in winters. It has a rich nutty flavour and simply melts in your mouth when you take a bite. The second one is the type of rice to be used, which is Gobindobhog (an aromatic rice). You can substitute it with basmati rice but it won’t be the real deal 🙂
Ingredients (to serve 4-5 people):
1 Litre full cream milk (full fat or full cream milk is essential for that creamy consistency)
60-65gm gobindobhog/ basmati rice (this ratio is important! For every 1 l milk, approx. 60gm of rice to be used)
Nolen gur/ Date Palm Jaggery (no strict measurement for this, as per your taste)
*Note: If you don’t have date palm jaggery, you may substitute it with date syrup available in most groceries or brown sugar*
2 tsp Raisins
Few crushed green cardamoms
2-3 bay leaf
Almonds for garnishing
In a deep bottomed pan, heat the milk. Let it come to a boil while stirring continuously, so that no cream is formed. While the milk is boiling, add the crushed cardomoms and the bay leaves and keep stirring with the ladle until the milk thickens. Now add the rice into the pan (the rice should be washed and dried on a flat surface before adding into the milk). Again keep stirring and when the rice is completely cooked, throw in the jaggery or sugar and mix well till completely dissolved in milk. Once the pudding thickens to your desired consistency, add the raisins and switch off the flame after 2-3 minutes. Garnish with dry fruits of your choice. You may serve it hot or chilled, tastes great both ways 🙂
3 important tips to remember for the perfect payesh:
Always use full cream milk for best results.
While cooking, keep stirring the milk continuously so that no cream/ layer forms on top.
Most importantly, keep in mind that the jaggery/ sugar should always be added after the rice is cooked perfectly. Once the sweet goes in, the rice stops getting cooked further.
Cambodia was on my ‘must travel’ list for quite some time, so I finally flew there with some close friends couple of days back. In fact the locals said that the best time to visit is between Jan to March, the weather being quite pleasant then.
A land known for its ancient temples, stunning architecture, beach parties, amazing seafood & Khmer cuisine and of course simple innocent people, Cambodia should definitely be on the must see list for any travel enthusiast. The sheer variety on offer is impressive enough to spend few days soaking up the local culture.
I have some lovely memories captured in photographs and in today’s blog, I am going to let these pictures do all the talking.
Presenting a photo-blog (of sorts) of my visit to Cambodia:
Angkor Wat in its full glory!
The quintessential shots of Angkor Wat at sunrise..in one word Magical 🙂 You have to be at the site as early as 5am and take your ‘spot’ to get the best shot, but the amazing view is worth all the efforts of waking up early.
I have become a huge fan of Khmer cuisine after sampling some of their lip-smacking dishes in my week long stay. I can now safely say that Cambodian food is my second most favourite after Indonesian cuisine. There are some similarities with Thai cuisine in their use of spices like lemongrass, shallots and galangal and also generous use of coconut milk in some of their dishes. Fish sauce is widely used in stir fries and soups but one can find a lot of contrasts in their flavours, from sweet to salty, sour and even bitter!
Khmer Chicken Curry: light, bursting with flavours and juicy succulent chicken pieces
Otres Beach II, Sihanoukville: soft white sand, crystal clear water, very few people and constant gentle breeze makes this the best beach to relax in Sihanoukville.
Koh Rong: A speedboat from the main pier of Serendipity beach took us to Koh Rong island (took us about 45-50 mins). The beach is stunning, clear water like Otres, which makes swimming a lot more fun, although it was pretty crowded. The island had a very laid-back vibe to it which I loved and I had the best fish amok at one of the shacks here. Just take a big towel and a book/ music along, lie down with a drink and all is bliss 🙂
Just avoid Serendipity main pier. Its too crowded, dirty and locals constantly trying to sell things by almost breathing down your neck and not letting you eat/ drink peacefully.
Don’t miss visiting Pub Street, Siem Reap to experience the vibrant night life. Its a long stretch of road teeming with restaurants and bars and people making merry. The food and drinks are very affordable and after a long day of sight seeing, this is where everyone wants to go to and unwind. My favourites were the Angkor What? Bar and Temple Club.
Okay Boutique Hotel: Our stay at Phnom Penh was made memorable thanks to this lovely hotel which was more like a beautiful palace with the majestic Mekong river as a backdrop. The interiors were spectacular, each corner was resplendent with gorgeous Cambodian craftmanship. The rooms were quite spacious, awesome breakfast buffet and great service. I would highly recommend this place to anybody looking for a hotel close to the city center in Phnom Penh.
Overall, had a very eventful trip in Cambodia and before I forget I must mention how lovely the local people were, especially in Siem Reap and Sihanoukville. They were so full of warmth and affection and genuinely took interest in making our stay memorable.
Since last few days, S & I have been eating out a lot, mostly junk and calorie rich stuff because let’s just admit that best things in life are always fattening 😀 But as much as we love eating out, we also ensure that we eat clean most of the time. So I keep coming back to wholesome nutritious food and this New Year, I made a resolution to cut out processed food from my life and embrace real food.
The cheelas/ pancakes I made for lunch today were delightfully tasty and very healthy too. Chickpea flour, also known as besan/ gram flour, is gluten free. It is highly nutritious as it’s packed with protein, iron and fiber. For a guilt free indulgence, chickpea flour is definitely one of the best options and in India we use it to cook both savoury and sweet dishes.
I will share healthy and tasty recipes from time to time. For now, note down the ingredients and method of making besan cheelas.
Ingredients (for 4-5 pancakes):
1 large onion, finely chopped
1 large tomato, finely chopped
2-3 green chilies, finely chopped (depending on your heat tolerance)
1 inch ginger piece, grated
2 tbsp coriander leaves, chopped
For the batter:
2 cups chickpea flour
1 teaspoon olive oil (or any white oil would do)
Water to make a runny batter
Following spices to be added:
1 tsp carom seeds/ ajwain
1 tsp cumin seeds/ jeera
½ tsp asafetida/ heeng
1 tsp Kashmiri red chilly powder
½ tsp coriander powder
½ tsp garam masala powder
Salt to taste
A pinch of sugar
In a large bowl, take 2 cups of chickpea flour. Add in all the spices listed above. Mix well with a balloon whisk. Now throw in all the veggies into the bowl before adding water.
This is done so that the flour absorbs all the moisture from the veggies, making it easy for us to understand the amount of water needed for the batter. Now slowly add water, until you get a runny batter. Mix well. Keep aside for 15-20 minutes.
Heat oil in a tawa/ griddle. Pour some batter in the center of the griddle and spread evenly with a spatula or the back of a large spoon. Make sure that the pancake is not very thick. Let it cook for at least a minute or until you see the sides becoming brown and bubbles forming on top.
Now drizzle some oil on the top and flip the pancake over. Drizzle oil on the sides and let it again cook for another 2 minutes. Keep flipping from time to time for a crispy finish.
Serve hot with green chutney/ ketchup or some yogurt for a simple and nourishing meal 🙂
Chinese New Year is undoubtedly the most important festival for the Chinese community. KL simply comes alive during these few days, with every nook and corner of the city being lit up, sales and discounts at shops, food stalls everywhere, beautiful decorations at malls, lion dances and fireworks!
Yesterday was the beginning of a long holiday for S and we decided to spend the next couple of days with friends- watching movies, going for drives, potlucks etc., basically chilling without a care 😀 We were at the Mid Valley mall and I suggested S & a friend that we go to Absolute Thai Hot Pot for dinner and they readily agreed. It’s rare that the husband would say no to Thai food 😛
Our visit to this branch was a first, though we’ve been to a couple of their other outlets. Located at level 2, Center Court, its décor was all black which surprisingly had a very calming effect. We took a table near the corner from where we had a clear view of the outside. Although the restaurant was inside a mall, it felt as if we were sitting at a roadside open café.
The menu was fairly exhaustive. We didn’t opt for their hotpot menu which was quite tempting, but settled for their usual fare instead.
I have a thing for Chicken wrapped in Pandan leaves. It can be quite tricky though. You have to cook it just right to get the perfect texture- crunchy from the outside and soft, juicy inside. A little overcooked and what you have is an inedible hard piece of chicken. However, Absolute Thai nailed it. It was so delicious that it made us even hungrier.
The service was quite fast. As the waiter was bringing the other dishes to our table, I noticed S was glued to his phone looking at the highlights of a soccer match. Boys and their toys! After my stern look, he quickly put down his phone and beamed with delight looking at the food on the table.
Unfortunately the Tom Yam Soup with Seafood and Meehoon was the first thing I tasted. Why unfortunate? Because it was one of the worst tom yam soups I’ve ever had. It was so sour that all other flavours were overpowered and I felt as if I was biting on a piece of raw tamarind. I would never recommend it to anyone.
That made me somewhat skeptical about the other dishes we ordered. But my presumption was wrong thankfully. The Red Curry Roasted Duck was lip-smacking. The flavours were balanced perfectly. The sweet and spice quotient was just right and it tasted fabulous with plain white rice. The duck was quite soft, unlike a few other places I have had before, where it was hard and chewy.
The Green Curry Chicken was nice, so no complaints there but it wasn’t remarkable. I have had much better ones at other Thai restaurants in KL. S was busy removing chunky pieces of eggplant from the curry 😀 Otherwise he seemed to have enjoyed it.
The best was saved for last. The Garlic and Black Pepper Fried rice with Fresh Crab was in one word heavenly! The crab was really fresh which elevated the dish to another level. It was mildly spiced and very juicy. The rice was perfectly seasoned with crushed black pepper and overall it was the best dish of the day.
Address:Mid Valley Megamall, 1, Lingkaran Syed Putra, Mid Valley City, 58000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia