Moo Ku Teh 'warisan negara', resipi tradisi Cina untuk semua

Free Malaysia Today

Pengusaha gerai Alam's Kitchen, Alam Abdullah, 51, mencipta inovasi dengan memperkenalkan "Moo Ku Teh," yang disediakan menggunakan resepi asli masakan Cina.   Laporan Lanjut:  https://www.freemalaysiatoday.com/category/bahasa/tempatan/2025/01/31/moo-ku-teh-warisan-negara-resipi-tradisi-cina-untuk-semua/   Free Malaysia Today is an independent, bi-lingual news portal with a focus on Malaysian current affairs.    Subscribe to our channel - http://bit.ly/2Qo08ry   ------------------------------------------------------------------------------------------------------------------------------------------------------  Check us out at https://www.freemalaysiatoday.com  Follow FMT on Facebook: https://bit.ly/49JJoo5  Follow FMT on Dailymotion: https://bit.ly/2WGITHM  Follow FMT on X: https://bit.ly/48zARSW  Follow FMT on Instagram: https://bit.ly/48Cq76h  Follow FMT on TikTok : https://bit.ly/3uKuQFp  Follow FMT Berita on TikTok: https://bit.ly/48vpnQG  Follow FMT Telegram - https://bit.ly/42VyzMX  Follow FMT LinkedIn - https://bit.ly/42YytEb  Follow FMT Lifestyle on Instagram: https://bit.ly/42WrsUj  Follow FMT on WhatsApp: https://bit.ly/49GMbxW  ------------------------------------------------------------------------------------------------------------------------------------------------------  Download FMT News App:  Google Play – http://bit.ly/2YSuV46  App Store – https://apple.co/2HNH7gZ  Huawei AppGallery - https://bit.ly/2D2OpNP   #BeritaFMT #AlamAbdullah #AlamKitchen #MooKuTeh

Transcript

00:00Speaking of Bak Kutih, the first thing that comes to mind is definitely the issue of halal and haram

00:08because this traditional Chinese dish is synonymous with the use of ginseng as the main ingredient.

00:14The 51-year-old Alam Abdullah Kitchen owner changed the barrier into an opportunity

00:19by introducing the Muslim version of the dish known as Mook Kutih.

00:26Bak means meat.

00:28If there are two types of Bak, it's ginseng meat.

00:31If there are three types of Bak, it's lamb meat.

00:35So, Bak Kutih is just meat.

00:37In the past, Bak Kutih was only sold in China.

00:39So, in the Malay mindset, of course, Bak Kutih is not halal.

00:42Actually, if I want to put Bak Kutih, I can also put halal.

00:45Because first, I'm a Muslim.

00:46Second, I use meat.

00:47That's definitely halal.

00:48But because of the sensitive issue of Bak,

00:51if I remove this word, I put Mook.

00:55So, the staff there buy all the raw materials.

00:59They have to check.

01:00There must be a halal chop.

01:01According to Alam, the uniqueness of this dish lies in the recipe

01:05which uses all halal ingredients.

01:08However, the original cooking method follows the Chinese cooking method

01:12which was learned from the famous restaurant entrepreneur in Ipoh

01:16which combines 12 types of herbs.

01:1920 years ago, I studied in Malaysia.

01:22The founder of Ipoh's Old Town Chicken Hovan Soup,

01:27his name is Anang.

01:28So, he taught me how to cook bone soup.

01:31Okay.

01:32The fire is big, the fire is small.

01:33You have to watch the fire for 12 hours.

01:34Then, it becomes bone soup.

01:36From bone soup, we mix herbs or mix anything.

01:39It will become lime.

01:40As a Chinese expert who opens a food business,

01:44Alam emphasizes the importance of understanding

01:46the characteristics of halal food

01:49and ensures that every aspect of the business is in accordance with Islamic law.

01:53I went to a halal course at MAIS.

01:57I learned a lot from the ustaz.

01:59What is halal?

02:00So, many people think that halal is pinzir, dog, etc.

02:04Actually, halal is more about cleanliness.

02:07How do we prepare the food?

02:09From raw materials, fresh from the market,

02:13we bring it home and eat it on the table.

02:16It's easy to process.

02:18It's really important.

02:19It has to be cleaned.

02:20The cooking method has to be correct.

02:22The authenticity of Alam's innovation of bone soup

02:24has attracted the attention of customers,

02:26including the Malays,

02:28who want to try and enjoy the food of this Chinese tradition.

02:32So, the majority of customers here are Malays.

02:35So far, the Malays love me

02:38because I am a new Muslim.

02:41Alhamdulillah, they accept me.

02:44Talking about the new year in China,

02:46for Alam,

02:47even though he has been a Muslim for 18 years,

02:50he still maintains the values of the traditional culture of his family.

02:54In his opinion,

02:55it is an opportunity to continue to strengthen the relationship with the family

02:59and customers while practicing the culture of charity.

03:02The day before the Chinese New Year,

03:04normally they will have a reunion meal.

03:07A family will eat together.

03:08So, this year,

03:09I will have a reunion meal here.

03:11I will give free porridge.

03:13I will give free porridge to all customers.

03:15They will have a reunion meal with me.

03:17On the first day of the Chinese New Year,

03:19I will give angpao.

03:20It's a Chinese tradition.

03:22So, I will give angpao to the customers.

03:24With this hamper,

03:25we will break it

03:26and give it to the kids to eat.

03:28Happy Chinese New Year.

03:31To all the viewers,

03:35supporters,

03:36followers,

03:37and followers of Alam Kitchen,

03:40Gong Xi Fa Cai.

03:42Peace be upon you.

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