- 17 hours ago
Raya stories, laughter and heartfelt moments. Content creators Hazwan Adrey and Elyshia Abegail join us to share their festive traditions, life behind content creation, and the moments that make Raya special. Plus, Shoib Ma shares the delights of Chinese Muslim cuisine and how Eid is celebrated across cultures.
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NewsTranscript
00:01Lebaran Terasa Tersayuna
00:03Lebaran Terasa Tersayuna
00:04Lebaran Terasa Tersayuna
00:05Lebaran Terasa Tersayuna
00:09Hello and welcome to Lebaran Awani. It's the first day of Raya here. I'm Fahna Sheh.
00:14And I'm Abdul Aiman. We would like to wish you Selamat Hari Raya.
00:18So Fahna, this is the first episode for English.
00:22And we hope you can just enjoy and relax.
00:25So it's the first night of Raya, Fahna.
00:27So I'm pretty sure everyone is just by this time just chilling, you know, watching your television.
00:32At home, already tired a little bit.
00:34And we hope that you can feast on the content that will bring you.
00:39But first I would like to ask Fahna first, how has your Raya been so far?
00:42Raya, okay, it's the first day of Raya. So Raya has been pretty tame.
00:46I still remember this morning the first taste of rendang that hit my mouth after sebulan berpuasa.
00:52What about you?
00:53Yeah, of course, same with me as well. You know, my mum has been, you know, complaining about us.
00:57So waking up early, you know, it's a regular thing for us to do every morning, you know, eat prayers
01:02and all that's work.
01:03So, yeah.
01:04Right, definitely. Definitely a Havok Raya every year, I feel.
01:07Right, okay, we're not alone today. We're joined by two social media content creators.
01:12I'm pretty sure some of you already know them. They're quite popular among the Gen Z's, the young audience.
01:18We have Abby as well as Hazwan joining us. Thank you so much for joining us today, guys.
01:25Thank you for having us. Awesome.
01:26I have to say, the first time they came in and I saw them match.
01:29Yeah.
01:29It's strawberry matcha, right? Like, it's strawberry matcha, right? Like, it's strawberry matcha.
01:33Very welcome.
01:34Like, it's the first time I saw them, I was like, okay, this is strawberry matcha. This is the trend,
01:38right?
01:38But it's subtle, right?
01:39Yeah, very subtle.
01:40Very subtle.
01:41Yeah. So, we would like to ask you first, maybe Abby first, like, how has Raya been for you?
01:45Yeah.
01:47Raya.
01:47So, usually, because I celebrate Raya with him, with his family. So, it's been great because Mama always cook something
01:55nice.
01:56Which is very, very worrying every Raya. But it has been great and it's been a few years of Raya
02:02with you, Abby.
02:03Yeah.
02:04Hazwan, what about you?
02:05So, previously, where we celebrate Raya is that from my mom's side, we're in Johor and my dad's side, we're
02:13in Penang.
02:13So, imagine the trip from Johor to Penang on the second, third day of Raya.
02:18So, these recent years, we decided to maybe bring the kampung to KL.
02:23Ah, okay. Because KL is usually empty, right?
02:25Yeah. And all the cousins and the aunties and uncles are mostly in KL.
02:29So, we're just celebrating in KL with Abby.
02:32Yeah. What do you guys usually do for the first day of Raya?
02:34Oh my God.
02:35It's all about the food.
02:36It's all about the food.
02:37And then, I try to make them get the first day of Raya. You know, people like, are matching coats
02:42on the first day of Raya.
02:43So, it's quite hard for them to take the picture. So, I have to make sure that they took that
02:48picture.
02:49Yeah. Because it's usually havoc with everyone, different colours and all that.
02:53What about you? What's your, how's your first day of Raya usually like?
02:56Usually, if the regular Salam-Salam Raya and all that.
03:00So, usually, I'm the youngest one. So, approximately, it took me hours to apologize to everyone.
03:06Yeah.
03:07Probably a lot of doses too.
03:09So, yeah. What about you, Farah? I think with your husband?
03:11Yeah. No. We usually, this Raya, we Raya because my husband is, family is in Singapore.
03:17So, we usually go to the Johor, Singapore. So, I understand your pain.
03:21Yes.
03:21But, yeah. This year, we Raya here and I have 10 nieces and nephews.
03:26So, a lot of day of Raya. Yeah.
03:28Oh.
03:29From you, I'm not receiving it anymore.
03:31Nope.
03:32Unfortunately.
03:33Right.
03:34So, do you guys have any Raya tradition that you guys always do every year? Anything different?
03:40Usually, I guess the Raya tradition that we have every year is I am looking forward to your mom's famous
03:48And then, probably, the, you know, the Salam Salaman. Yes. Because I'm not yet married to him. Yeah. So, it's
03:57really, and I think it's very soon.
03:58Oh, soon. Yeah. Okay. You heard that. Sure.
04:03But, it's really like, I love the, you know, the Salam Salaman part. Because he is the second child. So,
04:09we all know all the second child things. Yeah, second child drama.
04:13Because you said that you took time. Yeah. He took time. Yeah. Yeah. Yeah. So, it was very fun to
04:18see. Yeah. I'm like the, if I'm not done yet, then nobody's done yet. Yeah.
04:24Okay. Okay. A lot to apologize lah. Yes. So, you mentioned just now about Thad Denaz, right? Do you guys
04:29have, like, any favorite dish during Raya that you guys look forward to every single Raya?
04:34Yeah. Okay. Mine, it's not really the typical one. But, our Raya dish, there's this, like, Bihun Goreng. Oh, yeah.
04:42It's not like the, you know, it's not like the typical Raya dish, right? But, his mom really makes the
04:47best one. I don't know what she put in there, but it's very, very good.
04:50But, that's something that we really look forward to, and maybe her, what is that, Rendang Manan?
04:56Oh, yeah, it's a, it's a, you don't know how, Rendang Manan, oh my god. Why is Rendang Manan? It's
05:01like the opposite of our typical rendang yang berkuah.
05:04It's quite kering. It's, yeah, kering. Oh, okay. Where does it originate from? It's true, it's true, it's true, it's
05:10true. Oh, yeah.
05:21Okay. What about, so, yours is Rendang Manan, and Bihun, and you, same?
05:27Mine, mostly, from my mom's, punya treats, like, her famous tat nanas. Because, every year, people order from her.
05:35So, she makes thousands of pieces every year. But, as the year goes by, it starts to get slower and
05:39slower,
05:40because, you know, she's getting of age and whatnot. But, her tat nanas is always so, it's not too sweet.
05:47It's not, yeah, it's so nice. Remind me. Okay. What about your favourite raya dish?
05:55Rendang. Rendang. Of course. When I was a bit younger, it was about lemang and kuah kacang.
06:00But, now, I don't know, taste, but it's different or something. Yeah. So, now, it's Rendang.
06:05Oh, yeah, interesting. No, because usually, people do nasi impit and kuah kacang.
06:09Oh, yeah. Yeah, yeah. Oh, yeah, interesting. Oh, yeah.
06:12You should try it, actually. Yeah, yeah. I'll try it. I'll try that.
06:15What about your partner? Mine's classic, I like nasi impit and kuah kacang.
06:19That's usually the first meal that I open with raya. Simple. Simple girl.
06:25Right. Okay.
06:27Hazwan, I saw that during Ramadan, you actually were promoting healthy food.
06:33And I actually looked at your content as well, because I was like, you know,
06:36Googling how to eat more protein and all that. So, how was that like?
06:40Oh, okay. Thank you for that. And I appreciate that you actually watched it.
06:43I did, I did.
06:45So, like for this year, I was thinking like, like, you know, every year when it comes to Ramadan and
06:50then raya,
06:51we thought that during Ramadan, we would lose sweet, but we actually gained more.
06:55And then during raya, we gained double more.
06:57So, I was thinking of like, you know, healthy food doesn't have to be all blunt and, you know, tasteless
07:04and whatnot.
07:04It could be creative and it could be such a good food that people can actually make.
07:09And it's simple. So, you know, exploring this healthy options gave me quite a lot of joy
07:15because I realized that actually, I could eat a lot, but in healthier quantities, in healthier qualities.
07:24But that doesn't affect my weight that much at all.
07:26So, that's why I feel like I had the need to share this, since I'm going to cook it every
07:32day.
07:32So, why not just share to the, to the public?
07:35So, that's what I thought.
07:36You know, we have Karami, you know.
07:38Yeah.
07:38He's very famous.
07:39Oh, yeah.
07:39Is that, is that your inspiration?
07:41Are you angling to be next Karami?
07:44Yeah.
07:44To be honest, he is my point of inspiration.
07:48To, to be transparent and just to share whatever it is that you're going through, especially
07:53in terms of food, your recipes and whatnot that could make people happy or, you know, do things together as
08:00a whole, as a family.
08:01You know, stuff like that.
08:03That's my aim.
08:04So, that's husband during Ramadan.
08:06What about you, Abby?
08:06Do you observe Ramadan as well?
08:08You know, because I have Chinese friends who, when I ask, do you want to cuasa with me together?
08:12They say, no, you're crazy.
08:13Yeah.
08:13We have Sadie, for example.
08:14Sadie cuasa as well, right, during Ramadan.
08:16Yeah.
08:17I saw Sadie doing it too.
08:19I, I do, but I will not lie to everyone.
08:24I say that.
08:25I know.
08:27But I tried.
08:27Actually, last, last year, I think, I tried to do it for a few days.
08:33A few days.
08:34And it's actually, it's actually not bad.
08:37I just, I think the, the part that is quite hard for me, which I, I find it very, very
08:42amazing how you guys can do it every year, is the water part.
08:46Yeah.
08:47And also, I think the biggest, biggest challenge for me is actually waking up for sahur.
08:54I am not a morning person.
08:56Ah, same.
08:56Same.
08:57Yeah, we're night shift people.
08:59Yeah.
08:59So, usually, I will set up my alarm, and then I'll be like, okay, let's wake up for sahur.
09:03But every time that happened, I'll wake up and be like, it's okay, I can go through the day with
09:08that sahur.
09:08So, and then I, regret it.
09:10Ah, of course.
09:12But now you have Hazwan's healthy recipes to look forward to.
09:15Yeah.
09:15They will keep you full.
09:16Yeah, yeah, yeah.
09:16And I think the water bit, you just get used to it, right?
09:19Yeah.
09:19Lama-lama.
09:19Yeah.
09:21Slowly, slowly, slowly.
09:23Slowly, yeah.
09:23Slowly, yeah, together.
09:25Abby, you also shared about your health journey, which is very inspiring.
09:28I mean, I've been following you for quite some time.
09:31You shared, you know, from, you know, your workouts, and, you know, your visits to the doctor, for example.
09:36Why do you think that's important?
09:39I think because I've been doing this for a few years, and I have some girls, usually I would get
09:44these DMs of girls who say,
09:46Oh, I look up to you.
09:47And then, when it comes to body positivity, I feel that at a point, you realise that body positivity has
09:58to be healthy.
10:00It's not about like, oh, it's okay, you just be okay with however that you look like.
10:03I want to preach, especially to, you know, younger girls, younger boys, that health is wealth.
10:12And me sharing about that Munjaro is because I know that I went to seek for help.
10:18It's not something that I should be embarrassed about because I know a lot, you know, right now on Thread,
10:23people are talking about a lot of stuff.
10:26Thread is so toxic.
10:27It's crazy.
10:29And Thread has been, for a while, has been scaring me.
10:33It's scary.
10:33To like, share about it.
10:34But recently, I feel that because a lot of us girls, especially because we have PCOS, we have a lot
10:41of these things, and we are also going to be the one who's going to carry the baby later.
10:47I'm doing it for myself later on because we are looking forward to settle down eventually, and I want to
10:52be a mother, and because of my, with my problems with my binge eating, with my PCOS.
10:59So, Munjaro is just a tool.
11:03Eventually, I don't want to rely on it, but for now, I don't want to lie to my audience and
11:07say that I'm doing everything naturally.
11:10I definitely do not do it naturally, but for the first time, I'm able to admit that I'm not embarrassed
11:15to do it.
11:16I mean, the transparency is very refreshing, I feel, and I feel that a lot of young girls would look
11:23up to content creators or people who are in the spotlight, you know, when they take action.
11:29with regards to their health, with regards to just doing better, so it's very inspiring.
11:34And it's such an inspiring couple as well.
11:36Boyfriend, on one hand, is advocating for people to eat healthy, and you fighting for body positivity as well.
11:42We wish more content creators who act like this, you know, to spread positivity.
11:46Definitely, hear, hear. I agree.
11:48Right, okay.
11:49So, actually, talking about food and, you know, healthy food and diet and all that, actually, I took some time
11:58to visit another social media content creator, Itai.
12:03He's a Chinese Muslim content creator who focuses on exposing Malaysia or the audience, the global audience,
12:12about Chinese Muslim cuisine.
12:14So, why don't we take a look at that for a while?
12:31Hi there, I'm here at Wan Utama at Pasar Itai, here with Shu Ip, a very well-known Chinese Muslim
12:39content creator.
12:41You have been sharing content about Chinese culture, Chinese Muslim culture, cuisine, as well as locations all across China.
12:50So, thank you so much for inviting us to come here today.
12:53Thank you for coming.
12:55Right. For those of you who don't know, you know, Shu Ip is a very well-known Chinese Muslim content
13:00creator,
13:00with a mass following on TikTok, over a million followers.
13:04But, I'm going to let you introduce yourself right now.
13:07Tell me a little bit about yourself and where you're from and how did your journey begin as a Chinese
13:11Muslim content creator?
13:13Assalamualaikum. My name is Shu Ip Ma. I come from Lanzhou, the northwest of China.
13:20I'm Chinese Muslim. We are actually Hui Muslim.
13:23And I started the content creating from 2020 with a very simple idea.
13:30Because I want to help our Chinese Muslim audience to easily find the Halal foods while they're traveling.
13:38Because I have privilege to travel around China, you know, around the world.
13:41So, I think maybe I can shoot all these Halal restaurants, which I had, you know, one meal, you know,
13:48to share with our Chinese Muslim audience.
13:50And that's where I began. And then to 2024, Ramadan time, I tried.
13:57Maybe I can try, you know, do some videos in English to try the global market.
14:02And then I started in Ramadan, you know, I, you know, share the videos in the TikTok, YouTube, Instagram.
14:10Actually, it's getting popular. I even have more followers, you know, than in China.
14:15So, I was surprised. Because many, many people, they didn't know about the Chinese Muslim.
14:20Definitely.
14:21Yeah, they didn't know about us. So, yeah, that's my passion.
14:24I want to share our culture, our foods, our tradition and history and everything.
14:30I mean, it's definitely very eye-opening when you watch, you know, your videos on TikTok or on social media
14:36about, you know, Chinese Muslim culture that we have never heard of.
14:40You know, the traditions, the food. So, we're standing here, we're sitting here in front of an array of Chinese
14:47Muslim cuisines here.
14:49So, your content highlights that prominently.
14:53What makes you think that, what makes you realise there was a real appetite for this kind of content?
14:59I started my video, you know, as a food blogger. I shoot a lot of videos because food is the
15:05easiest way to connect people.
15:08In China, I want to share our Chinese Muslim food, our Hui Muslim food to the non-Muslims so they
15:13can know us, you know, more.
15:15And then, from like 2024, I start to share the videos in the global stage.
15:21And because, you know, like the tradition I share, especially the aid, how we celebrate the aid, actually it's the
15:28same.
15:28If you're Muslim, you know, we do the same during the day. But only the difference is the food.
15:34So, my comment section, they are really curious about the food. What is this food? I've never seen this.
15:39So, that's where I start to show a lot of, you know, food content again.
15:43I mean, just sitting here right now, I'm salivating just looking at all this food and they're hot and they're
15:49very, very delicious.
15:50Now, your content obviously goes beyond food. You also highlight, for example, mosques, Muslim traditions, you know, different, different locations,
15:59culture.
16:02What makes that important to you? Like, why is it important to you to highlight these different, different ways of
16:09Muslims living across China?
16:12Because the reason is, I want more people to know about us. Because, you know, when I type the Chinese
16:18Muslim or the China in the, like, global social media, it's all negative.
16:24There's nothing positive, you know, no people know us. So, I want to share, you know, our culture, our community,
16:31our food, you know, to the global stage.
16:33I want us to have some existence, you know, around the global. Yeah.
16:40Right. So, you've spent a significant time here in Malaysia as well. You know, you've visited here a couple of
16:46times already from our conversation.
16:49What makes the culture, the Muslim culture here different than the Chinese Muslim culture in China different?
16:57Do you mind sharing a little bit about, you know, the Chinese Muslim culture across China?
17:02Let me think. Actually, I came to Malaysia a lot. Because I was doing business with Malaysia since 2015.
17:09And I started selling the bird's nest from Malaysia to China. So, I came here, like, sometimes one week, one
17:15time.
17:16So, the differences between China and Malaysia, you know, the Muslim actually mostly same.
17:24Because in China mostly we follow our school of Saudis Hanifah. Here is the Shafiq. Right.
17:30So, a little bit difference when we pray. Just a tiny bit differences. And also here in Malaysia, I feel
17:37privileged to be a Muslim. Yeah.
17:41That's why we come here a lot. Yeah. To enjoy the vibe. Yeah.
17:44The majority of Muslims are here. Yeah. And I guess it's easier to sort of, you know, be around your
17:51own community. Yeah.
17:52And, you know, it's a lot more halal food. But I have to say, I just got back from Chengdu
17:56recently. And I also see a lot of Muslims in China as well.
18:00So, talking about that, you know, we're at the month of Eid. So, we're celebrating Eid. What makes... So, name
18:07me a tradition that's different in China compared to how we celebrate Eid in Malaysia.
18:13There's a very special tradition in Malaysia. Because in Malaysia, it is more like a Chinese New Year vibe in
18:20China. Right.
18:22Because, you know, you have long holiday. Yeah. And especially, I love one tradition in Malaysia, the open house.
18:27Uh-huh. One month, you know, you open the house to the older guests.
18:33We celebrate for a month here. And there's open house every single week. Yeah.
18:37That's amazing. Because in China, we don't have holiday for the Eid. So...
18:41We don't have public holiday now, right? No public holiday. Yeah.
18:44So, we have to get our, you know, vacation and all that. Yeah. Yeah.
18:49I love one difference there. But others are the same. Mm-hmm.
18:52You know, we go to the Fajir. We eat the food together. You know, we pray together. And, you know,
18:58we visit the relatives. Yeah, it's the same.
19:01Is there any specific family tradition that you have when you celebrate Eid?
19:07Maybe you and your family or your relatives. Like, what do you usually do? Like, do you...
19:13Like, for us, we have this thing that we call afternoon nap. Mm-hmm.
19:29That's pretty common. Like, we call it an afternoon raya nap usually. Is there something like that?
19:34Any quirky sort of Chinese tradition in your family household?
19:40That's very interesting. I've never heard of this. In China, like, one tradition maybe after the prayer,
19:45all our family members. You know, we have a very big family. We gather together and have food together.
19:51I think that's the one thing we do every year. Do you also give duet raya?
19:56Uh, what were raya? So, it's like a little ampouse of... Yes, of course.
20:00As a kid, yeah. Yes, to the kids.
20:03Because when I was little, the Eid is the same time like the Chinese New Year. Right.
20:09So, when I remembered, you know, every Eid, we get the bong bao. But we don't put it in the
20:14red envelope. We just give the money.
20:15Right. Okay, okay. Same.
20:17Right. So, I think we've established that you've built quite a strong following here in Malaysia.
20:22And most recently, you did a Chinese food festival here, just outside here at Wanutama.
20:29How was that like? How was the reception like? And what makes you... Why chose Malaysia to do this?
20:36Because, you know, in China, I'm selling the halal food in my life stream.
20:41I'm mostly made in China and also some made in Malaysia, Indonesia and Singapore.
20:46So, all our suppliers, you know, they want to go out of China market.
20:50Right. Because in China, the market is...
20:52Most of the market is small, considered to the mass market.
20:56Because we're only like 1.5% of the Chinese population.
21:00So, they have mass protection, you know. So, they want to go out to the global stage.
21:05Malaysia is the best place to start with. Because it's near China. Location is very near.
21:11Also, the relationship is really good. And also, Malaysia is very open, very open market.
21:17The law, you know, everything. So, we decided to go to Malaysia first as our first destination.
21:25Then, from Malaysia, we get the JAKIM certification. And maybe we build the factories here.
21:30And then, we get the trust. Because people, they don't believe the halal food meeting in China.
21:34Right. But they did believe halal food meeting in Malaysia. So, that's why we want to approach to the global
21:40Muslim market.
21:41So, Malaysia is like a hub, international halal hub for us.
21:44Right. I mean, there's definitely, you know, the halal industry here is definitely booming.
21:48And not to forget that, you know, Malaysia and China have had like a 50-year friendship as well.
21:54So, our relations, our ties, our economic ties have always been very good and thriving.
21:59Tell me a little bit about the perception of the festival itself.
22:03I heard a lot of people came. I see a lot of social media.
22:06I was sad because I couldn't go because I was away at the time.
22:10And I also heard that you managed to do price controls as well, which is pretty awesome.
22:15Tell me a little bit about that.
22:16Because, you know, in Malaysia, the local people only know about the Chinese food is the mitari.
22:24Yes.
22:24Actually, we have more food than now.
22:27So, I think maybe we can open a kind of like a market, a pop-up market, to bring some
22:34of our unique foods to here.
22:36Also, for the suppliers in China, they want to try their food.
22:39If it is going to be popular in the international markets.
22:42So, that's why we make this festival here in Wanwutama.
22:46And, of course, we have to control the price because we are from China.
22:50Everything we produce is like low price.
22:52Right.
22:54And good speed and low price.
22:56That's, you know, the character of China.
22:58Yes.
22:58That's a very good ethos and, you know, motto for China.
23:02And I think people really appreciate that because, you know, when people go to bazaars or people go to like
23:07food festival, the price is usually very inflated.
23:11So, the fact that you managed to make it affordable for everyone to go and to try the different different
23:16cuisines, it's very impressive.
23:20So, I hope there will be a next time that I get to go.
23:24So, inshallah.
23:24Right.
23:25Okay.
23:26So, now, we're sitting here at Pasar Itai.
23:30Your newly opened restaurant here in Wanwutama.
23:33I love the name Pasar.
23:35And I just learned that Itai also carries a special meaning.
23:39So, why that name?
23:41And also, you know, what makes you think, you know, your restaurant here would offer something different compared to all
23:49the other halal Muslim restaurants here?
23:52Firstly, about the name.
23:54And Itai is my account name.
23:56The meaning is very simple.
23:58It means eat.
24:00Makan.
24:00I is the love in Chinese.
24:03So, because food, you know, made with love, we have to eat the food with love.
24:07Yeah.
24:07The love from my love.
24:08That's my name, Itai.
24:09Yeah.
24:10And then, you know, we want to name our, like, festival, this Chinese food festival.
24:15We think maybe we can do some, like, market concepts.
24:18Because market is where the culture, you know, you can find the real culture in the market.
24:23So, you want to bring the market concept.
24:26But the Itai market, it doesn't sound right.
24:29Yeah.
24:30So, then we think maybe Bazaar Itai, it sounds too Middle East.
24:34Mm-hmm.
24:35And then, I was, you know, learning the, you know, the Palaja, the Pasa.
24:38Yeah.
24:38So, I found the name, the Pasa.
24:42Pasa is really good.
24:43You know, only five lighters.
24:44Pasa.
24:45And Pasa Itai, we put there.
24:47And the symmetry, the sound, it's really good.
24:50Everyone loves it.
24:51Yeah.
24:51So, that's where it comes from.
24:53Yeah.
24:53I think the vibe also looks a bit like Pasa because you see people cooking.
24:57Yeah.
24:57And it's very busy.
24:59Like, you can see everything.
25:00People enjoying the food.
25:02So, definitely.
25:02So, what makes you think, you know, your Halal Muslim food, Halal Chinese Muslim food here,
25:09offers something different compared to all the other Halal Chinese food here?
25:14Because here, you can come here just one stop.
25:17You can try all the, like, popular Chinese Muslim food.
25:20Because we always update our menu according to the festival.
25:24When we have a festival, local people, like, love the skewers.
25:28We have the skewers.
25:29They love the chicken.
25:31We have the chicken.
25:32So, always, it's like, always changing, you know.
25:35Always bring some new kind of food.
25:37Also, we're working with a very big, like, group, Muslim group in China.
25:42So, they are very professional in this.
25:45So, the food they cook is perfect.
25:47Right.
25:48And we have the food, actually, right in front of us.
25:51We've been talking and I've been, my eyes have been, like, looking at it while we're talking.
25:55Do you mind explaining just bits and pieces since we have the time of the kind of food that is
26:01served here?
26:02Yeah.
26:02And maybe we can start with the Da Pan Chi.
26:05It's a braised chicken with the potato.
26:08It's, like, a Northwest cuisine.
26:11Originated in Xinjiang.
26:13Right.
26:13But, you know, invented by Han, not Muslim.
26:16Right, okay.
26:16By non-Muslim.
26:17But, it's getting very popular among Muslims.
26:20Is it spicy?
26:21Spicy, yeah.
26:22Spicy, okay.
26:22We love spice.
26:23And also, we have skewers.
26:26Also, from Xinjiang?
26:28It's intertwined.
26:29Aha.
26:29The food, you know, in China, the Uyghur food, the Hui food, it's intertwined.
26:33Because we live together.
26:34We share the food together, you know, with the Han, with the Hui, the Uyghur.
26:39So, the food is intertwined.
26:40And here's the chicken skewers.
26:42And lamb skewers on the willow stick.
26:45And some vegetables.
26:47And this is very special.
26:48This is the cooked noodles.
26:50And here, this is the gluten.
26:52This is?
26:53Gluten.
26:54Gluten.
26:55I know, you know, Western people, they are allergic to the gluten.
26:58Right.
26:58But we eat pure gluten.
27:00Right.
27:00So, this is just pieces of gluten.
27:02Yeah, gluten, yeah.
27:03Awesome.
27:04Right.
27:05We call it Mian Jing, very good.
27:06I see a lot in all these dishes.
27:08It's mostly red.
27:11And there's a lot of chili.
27:13Chili, yeah.
27:14And that's pretty common in China, isn't it?
27:15Very common in China, yeah.
27:17But in the chili, in our region, it's not spicy.
27:20Even though it's right, but it's not spicy.
27:22You can try.
27:23It's not like Sichuan.
27:24Not like Chengdu.
27:25Chengdu, they are really spicy.
27:26But in our hometown, although we eat some spicy food, it's not spicy.
27:31So, you can try.
27:32Right.
27:33Okay.
27:33I'm looking forward to it.
27:34So, if you can start a recommend, you know, for those who have not tried any Chinese Muslim
27:41food before, what would you recommend them try?
27:44From, you know, the kind of dish or the kind of region they can go to?
27:48This is, imagine someone who has zero exposure on this.
27:53That must be my hometown food.
27:55Lanzhou beef noodle.
27:56It's so popular everywhere in Malaysia.
27:59It's everywhere in Malaysia.
28:00It's everywhere in Malaysia.
28:00But it's so symbolic.
28:02It reverence the Chinese Muslim cuisine.
28:04Even in China, you know, in the global.
28:07So, if you never tried this, you must try it.
28:10Right.
28:10So delicious.
28:11It's our everyday food when I was in my hometown.
28:14Right.
28:14But in Lanzhou is much better.
28:16But in our restaurant, it's also good.
28:17At least we're going to bring it.
28:18Okay.
28:19So, if Malaysians were to travel to China to try Chinese Muslim food,
28:24where would you recommend they go?
28:27For the first time travelling, I always recommend Yunnan.
28:31Yunnan.
28:31Because Yunnan is so diverse.
28:33You can try different Muslim food there.
28:36And also, you can experience different scenery, different culture.
28:41It's more fun for the first time.
28:44Yeah, Yunnan.
28:44And it's quite easy for Muslims to travel there as well right now, right?
28:49Very easy.
28:50In terms of the facilities, the amenities.
28:52And last year, it was funny.
28:53Last year, because in the low season in Yunnan,
28:56normally the restaurant is empty.
28:58But last year, when we go to Yunnan in low season,
29:02all the halal restaurant is full.
29:04Cool.
29:05Yeah, full of like Malaysian, Singaporean.
29:09I think definitely Chinese Muslim cuisine is making its way
29:14to Malaysia, to Malaysians who also travel there.
29:18And you can see also as well, when I was in Chengdu,
29:21I was surprised that I see a lot of Malaysians.
29:24So, Malaysians are definitely picking China as their travel destination right now
29:28because it's quite Muslim friendly in terms of the facilities,
29:32the amenities, the food.
29:34So, and also, you know, because we have direct flights as well to a lot of places.
29:38So, yeah, definitely something to look out for.
29:42Um, is there any specific food that you eat during Eid?
29:46Uh, during Eid, we, uh, actually during Eid, we eat a lot of food.
29:51But the main food, the, you know, the main one is the fried stuff.
29:56Like the, we have the fried, the, the, we call it you xiao.
30:00Okay.
30:01The dough, you know, fried in the hot oil.
30:03Right, like, um, the Chinese beef roti.
30:06No, no, no.
30:07No.
30:07Just the dough.
30:08Right, oh, just the dough.
30:09Just the bread.
30:10And that's very symbolic.
30:11And also, we have some, like, hua hua, very colourful and special fried stuff
30:16for the, for the Eid.
30:18And also, Eid, we eat a lot of lambs.
30:20Hmm.
30:21The hand grabbed lambs and also this kind of lambs.
30:24Right.
30:24And, yeah, that, that, that, that's the, we have, we have a lot of food during Eid.
30:29Right.
30:30Okay.
30:31So, um, if you were to tell the people here in Malaysia about Chinese Muslim culture
30:37or what they can understand, either about food or about, um, the culture itself
30:42or about Chinese in, um, in, across China, Chinese Muslims across China, what would your message be?
30:50Hmm, I hope Malaysians say that Chinese Muslim culture is not an exception.
30:56Hmm.
30:56It is part of global Muslim story.
30:59You know, we speak different language, we eat different foods, but our face connects us.
31:03And when we understand each other's culture, we become stronger as one woman.
31:09Yeah, that's my message.
31:10Right.
31:11I think we're just about to wrap.
31:13But before that, um, Shif, I would like you to give us a little message of Eid to our audience
31:19at home.
31:20Maybe you can look at the camera here and wish everyone at home a happy Eid or Selamat Hari Raya,
31:26as we call it here.
31:28Selamat Hari Raya.
31:35Thank you so much for inviting me here.
31:40Um, honestly, I don't think I can resist any longer looking at this food, so we're gonna dig in right
31:47after this.
31:48Thank you so much, Shif, for inviting us to your restaurant, and for sharing a little bit about your hometown,
31:54your culture, and your love for Chinese Muslim cuisine.
31:58Thank you, thank you so much for everyone at home, so we're gonna dig in. Bye!
32:16Well, that was interesting, Farhana. I'm pretty sure you enjoyed the food there.
32:20You know, Chinese cuisine, that's something special about Malaysia, right?
32:23We have Chinese cuisine, we have eating cuisine. I'm so glad that you had a good time there.
32:27Definitely. I had a really good time, as you can see. Like, there's an abundance of food in front of
32:31me.
32:32I know we were just talking about eating healthy, but I definitely did not eat healthy.
32:35It's okay. It's okay. Cheat there. What we say on our television.
32:38It's okay, the balance is key. But yeah, I mean, Eidtai was amazing because he has like 1 million followers
32:44on TikTok.
32:45And he has been promoting Chinese Muslim cuisine, not just, you know, in Malaysia, but everywhere else as well.
32:51So it's, it's, I was quite star-struck seeing him in person, I felt.
32:57Right, talking about, you know, content creation. You know, you guys have been doing content for quite some time.
33:04What inspires you to do content? Like, how did you guys start?
33:08We'll start with you first, yes.
33:10Actually, the thing that inspired me the most was my boredom during COVID.
33:17I literally need something. I was going crazy on my own.
33:22So instead of like keeping that craziness all to myself, I share that with the world.
33:26And turns out everybody is as crazy as me. So that was great to see.
33:30And I have been doing this for, since COVID. COVID is when? 2020?
33:352020. 2020. So now it's 2026. So it's been six years. It's been great.
33:41I'm so grateful for the platforms that have been given to me.
33:46And then I am more grateful that I get to share that love of content creation to my boyfriend.
33:52Who did it later. So you want to share with Jo?
33:56So about that, before content creation, I was a chef for 10 years.
34:02But starting content creation, it took Abby like a few years of, you know, trying to, begging me to start,
34:09you know, doing content, start doing content.
34:11You know, you're a good cook and whatnot and so on and so forth.
34:14So after a few years of persuading, I give in and try and add this and that for my contents.
34:20And it turns out to be very fun. Although it is rough at the start.
34:24I'm not really used to all this being in front of camera.
34:28I'm very, um, reserved. I'm very, um, I'm very, um, shy.
34:33Yeah, camera shy. I really cannot talk in front of camera back then.
34:37And after a year or two, it got really fun.
34:42And then you're starting to like it. You're starting to know the flow.
34:45Even though like, you know, you see one simple cooking video, it's actually four to six hours of preparation until
34:51editing.
34:52Four to six hours per video. It's so tiring but it's so fun at the same time.
34:57So yesterday, Farhana showed because I don't have social media.
35:01Yes.
35:02Okay, green flag.
35:03Green flag.
35:03Green flag.
35:04Green forest.
35:05Green forest.
35:06It's been difficult communicating with him.
35:09So she showed me the content. So I'm pretty, I noticed that your content is more towards couples content.
35:14So I'm wondering.
35:15POV's humour.
35:16Yeah, POV's humour.
35:16Very relatable.
35:17So I wonder how does the content creation, ideation goes like? What does it mean like?
35:23Ideation.
35:24Is it like, do you have to prepare script?
35:25Is it stuff that you guys experience or is it like?
35:27Even for the couple content?
35:28Yeah.
35:28Not just like everything.
35:30Because you guys do POV's and humour, like your page.
35:33On my page.
35:34Um, ideation, like I said, I'm very delusional.
35:38I mean that is, I cannot deny.
35:40I'm very delusional.
35:41So I guess the most famous one so far is the Orang Kaya.
35:46Where I said that actually Astro belongs to me.
35:49Everything belongs to me.
35:50Mega Holdings.
35:51Yeah, Mega Holdings.
35:52And all of that.
35:53Uh, it's actually something that, that's very, sometimes you get inspired by other creators.
35:59And sometimes you, you just think about it and be like, oh that's funny in my head.
36:03And then let's see if it's funny to other people.
36:05And I did.
36:06And then when it comes to our couple content, sometimes you know, we're in the middle of the argument, right?
36:11And I'm like, oh my god, this, this could be a content.
36:13And then I took other people and we actually did.
36:15And then every time the comments will be like, oh my god, that's me and my boyfriend.
36:19Because, like, literally, it is something that's real in, you know, a couple's world.
36:24Usually it's something that we do every day.
36:26You know, as a couple, like, not just us every day.
36:28But it's just that we don't record it so people don't know.
36:32But now that we record it, like, oh okay, it looks just like us.
36:35You know, it's the relatability and all that.
36:36It's like just your interaction with every people that you sort of, um, lakon semula.
36:42And then, you know, people find it funny.
36:44I mean, I find it funny.
36:45People can relate to it as well.
36:46Yeah, people can relate to it as well.
36:47And I think for at least us in the news, and you know, we deal with the news every day.
36:52Sometimes it's nice to see, like, like, yeah, it's escapism, you know.
36:56Like, haunted content, funny content.
36:58And Mirol can get into that.
37:00If you can download it, let me download it for you.
37:03You know, I have to, like, show him, like, this is our guest.
37:06Like, oh my god.
37:08He's really, he's like, her mate in a crab.
37:12Like, yeah.
37:12It's quite rare, I guess.
37:13Yeah, very rare.
37:14Oh my god, Mirol, that's very different.
37:16A green forest.
37:18You know how hard it is to explain, like, social media terms.
37:21Like, all the TikTok trends.
37:22Just take the phone next time.
37:24You know what, download it.
37:25She's gone through that with me, starting.
37:27Yeah.
37:28It took so long.
37:30But I'm pretty sure he has, like, a burner account or something.
37:32No, I don't.
37:33I don't.
37:33Even the app itself, I don't have.
37:35Come on, Mirol.
37:35I don't have.
37:36I don't burn it.
37:36I showed her.
37:39Okay, okay.
37:39I'll get her.
37:40I said, go through my phone and see me as well.
37:42Alright.
37:43Okay, so during Raya season, how is it like in the content creation space?
37:47Do you have, you know, more jobs?
37:51Or people are, you know, asking you to do more paid reviews and stuff like that?
37:54Or is it more like people sort of laid back and it's time for family?
37:57How is it like?
37:58Oh, so usually for us, usually when it comes to campaigns or, you know, jobs and things like that,
38:06it will come most of the time before.
38:09But even if it's happening during the Raya, I will try my best to not,
38:15because we want to have fun with our family during the Raya.
38:17It's the connection that we do.
38:18Yeah, connection and everything like that.
38:20Usually when it comes to jobs or anything, I will try my best to really, you know, arrange my timing
38:27properly.
38:28I really don't like, you know, during Raya or even Christmas or Gawai or whatever it is.
38:32I like to be present.
38:35So, most of the time, I try to finish everything before the time comes.
38:41I think it's the same.
38:41Yeah, usually like a week or two.
38:43We try to clear our schedules and whatnot and try to, okay, this is the reason for family only.
38:48Yeah, yeah.
38:48So, you backlog all your recipes lah.
38:51Yeah.
38:51Back, backlog everything.
38:52Yeah, yeah, yeah, yeah.
38:54Okay.
38:54So, you know, I'm pretty sure a lot of people are watching here in Gen Z, you know, they want
38:59to be content creators like Farhana.
39:01So, maybe you, yeah, yeah, you know, back then people want to be, oh, I want to-
39:06I have like two videos of people.
39:07Three videos of people.
39:09Good start.
39:09So, maybe you could share a bit of like message to them, you know, for those who are watching.
39:14Or advice.
39:15Yeah, advice.
39:16Yeah.
39:17I guess content creation, the one thing that people don't understand about content creation is that it is a real
39:24job.
39:25When I first started, I do not know that it will turn into a job.
39:28And from content creation, I get to express myself.
39:33I get to be creative.
39:34And also from content creation, I get to do other things that I love.
39:38Like, this is some self-plug lah.
39:42But before content creation, there was something that I really love to do, which is music.
39:47And right now, we are-
39:49Do you have Raya Song out?
39:50No, no, no.
39:52Maybe you can change that.
39:53I think I missed that.
39:56But I am in the making of my upcoming debut, which is something that I really look forward to do.
40:03It's gonna be, the first song is gonna be Bukan Cerita Kita.
40:07I wrote it.
40:08I also produce it.
40:10And if you are ever looking forward to start content creation and you're shy, don't.
40:15But the moment that, you know, membuahkan hasil.
40:18What is membuahkan hasil English?
40:20It returns.
40:22It returns.
40:23It doesn't matter if it's financially or like even creatively.
40:26Just do it.
40:27Like, trust me, just do it.
40:29The same goes to him.
40:30Just do it.
40:30Like, at first, I looked at content creation as to overcome the obstacle that I'm facing within me.
40:36Like, being shy from camera, speaking in front of public and so on and so forth.
40:42And it turns out that, oh, I actually can do it.
40:46You know?
40:46So, the main thing is that I just have to start.
40:50It doesn't matter how simple or complicated or whatever it is, or you could do it in a mess,
40:55but as long as you start.
40:57So, that's like the only thing that could motivate you to, you know, move further.
41:02Yeah.
41:03And I think like the kind of confidence and kind of, you know, inspiring content that you put out
41:07can really create a ripple amongst, you know, other people as well.
41:11And I do see, I mean, I do believe, like you said, that content creation, at least now,
41:15is definitely a viable job already.
41:19And it's something that, you know, should be done properly.
41:22And there's avenues for it.
41:24And it's just about, like, going out there.
41:26And just do it and just start.
41:28So, just pick up before and it's like...
41:30Yeah.
41:31Start downloading.
41:32Start downloading.
41:33And also, it's important to spread positive content as well, right?
41:36Yes, positive content as well.
41:38For example, look at Kyra Amin, eh?
41:40His recipes make everyone, you know, become together.
41:43Come together, exactly.
41:44I've tried three of his recipes, one of yours.
41:47So, I love cooking.
41:50So, yeah, definitely, Kyra Amin definitely managed to bring everyone together, like you said.
41:56Yes.
41:56He is really inspiring.
41:57Yeah, that's my goal, like, to be someone like him.
42:00Imagine, like, the whole Malaysians, like, cooking healthily more and, you know, seeing all these life-changing benefits and all.
42:08Yeah, definitely, definitely inspiring.
42:10Alright, we have a little bit more time.
42:13Yep.
42:13And I always end everything with a game.
42:16Oh, with a game?
42:17So, yeah.
42:18So, because we talked a lot about, you know, raya food and, you know, healthy content and all that stuff.
42:23Okay.
42:23So, our game for today is...
42:25It's not going to be difficult.
42:26We're not going to ask you the capital Zimbabwe.
42:29Oh, thank god.
42:29I have a death house.
42:30I know, it's Awaisi, but it's not really that.
42:31No, no, no.
42:32It's not really that.
42:33Don't worry.
42:34Okay.
42:35So, it's called Guess the Kuih Raya.
42:37Okay.
42:38So, very simple.
42:40Okay, okay, okay.
42:41Okay.
42:41We'll start easy.
42:43Everyone, do you want to do...
42:44Okay.
42:44I have...
42:45But we're only going to show you half the picture.
42:47Okay, okay, okay.
42:48Okay.
42:48Oh, only half the picture.
42:49Okay, okay, okay.
42:52Okay, okay.
42:54Okay.
42:54Okay.
42:55Okay.
42:55So, it's between you guys, who wins.
42:56Okay, okay, okay.
42:58Okay.
42:58Okay, let's start.
42:59Okay.
42:59Okay, whoever...
43:00Okay, you start dulu.
43:01Okay.
43:03So, both of us can answer...
43:06Okay.
43:06Okay, okay, okay.
43:08Okay.
43:09Oh my god.
43:10I'm so bad at desserts.
43:11I felt like you get all the susah one.
43:13Okay, you start.
43:14Okay, okay.
43:16Okay.
43:17Okay.
43:17One, two, three.
43:18Elmer London.
43:19Okay.
43:22Okay.
43:23Okay, you go.
43:26Okay.
43:26Okay, wait.
43:27It's not...
43:27It's not semperit, right?
43:29It's not semperit, right?
43:31Actually, boleh, sebenarnya.
43:33Okay.
43:33It's actually...
43:33Okay.
43:34It's actually bunga Dahlia Cina.
43:36Bunga Cina Dahlia, right?
43:38Oh, so that's the Dahlia.
43:39Wait, is it already semperit?
43:40But it's also known as semperit.
43:42Oh, so...
43:42I only guess that.
43:43Semperit is usually like the...
43:45The...
43:46The...
43:46The...
43:46It's like kotak, like that.
43:48But people also refer to this as semperit as well.
43:51Okay, okay, okay.
43:52Okay, okay.
43:52Okay, okay.
43:52Okay, okay.
43:54Who's the chef here?
43:55Who's the chef here?
43:57Who's the chef here?
43:57Who wonder?
43:58Okay.
43:58Next.
43:59One, two, three.
44:00Okay.
44:01You need to start.
44:02I know I like to eat this.
44:02Wait, wait, wait.
44:03You like to eat, but I like to eat this.
44:05Okay.
44:05To the audience at home.
44:06What was that again?
44:08No, I know it's not rempeh yet.
44:10Oh, no, no, no.
44:10No.
44:11Sorry.
44:12So, not rempeh.
44:13But it's shaped like a kipas.
44:15Yeah.
44:16Is it kueh kipas?
44:18Close?
44:19But not close enough.
44:20Oh, really?
44:20What?
44:22Good.
44:22What?
44:23I don't know.
44:24Kipas berlipat.
44:25No.
44:25No.
44:27No.
44:28I cannot.
44:30I cannot think of anything.
44:31Okay, it's K.
44:31It's K.
44:32Wait, wait.
44:32K.
44:33K.
44:35Ketayap.
44:36Oh, no.
44:37Ketayap.
44:38Okay.
44:39Pass.
44:39Pass.
44:40Okay.
44:43Close, close, close.
44:44Okay, okay.
44:45Okay.
44:46Oh, susah though.
44:49I have no idea about this one.
44:51This is very hard actually.
44:53It looks like a tart punya base.
44:55No, but it also looks like those, you know like kedai-kedai Arab you draw the...
45:00Kueh Belawak?
45:01Huh?
45:02No, that's Kecara.
45:03Okay.
45:03This is Kueh Raya, not Kueh traditional.
45:05But I haven't seen that.
45:07Okay, it's very rare but it's also Kueh traditional.
45:10Really?
45:10Okay, maybe we can open it just to show them.
45:13Okay.
45:13Not that it makes any difference.
45:14Oh, that's the first time for me.
45:16I've never had that.
45:17I don't think I've ever had that.
45:18Okay, no?
45:19Okay.
45:19I feel like the chef should know this.
45:22Okay.
45:22She's embarrassing.
45:24Okay.
45:24Okay, it's Kueh Sampan.
45:28It looks like Sampan.
45:30It looks like Sampan.
45:31But I've never had that.
45:32I've never had that.
45:32Okay.
45:33I think it's...
45:34People call it like Kueh legend.
45:36Okay.
45:38Okay.
45:38Alright.
45:39Next one.
45:40Kueh Kacang.
45:40Kueh Kacang.
45:41Okay.
45:43What's the scientific name?
45:45It's...
45:45It's a...
45:46Come on, Chef.
45:47It's a crush nut yang you...
45:49Yeah, I know it's a crush nut.
45:50Yes.
45:51Ah...
45:51Lama...
45:52Chef, you can do this.
45:54I know it's Kueh Kacang.
45:55It is okay.
45:56It is Kueh Kacang.
45:56But there's a scientific name to it.
45:58It's not scientific.
45:59It's a different name.
46:00Kueh Kacang.
46:01Start 7M.
46:02I think it's a ingredient.
46:05M?
46:05Orang kat studio tahukah?
46:07Start 7M?
46:08There's anyone in the studio know.
46:10Atalian Hayat.
46:12Ma?
46:14Ma?
46:14No, mandolin.
46:15Ma?
46:15Mak Mo?
46:16No, Mak Mo.
46:17I don't like Mak Mo.
46:17That's not Mak Mo.
46:19Ma...
46:20I don't know.
46:21I don't know.
46:21I don't know.
46:23I don't know.
46:24I don't know.
46:24I don't know.
46:25I don't know.
46:27I don't know.
46:28I don't know.
46:28Oh, sorry, sorry.
46:29Is that too?
46:30Okay.
46:31Okay, it's Mazola.
46:33Mazola.
46:34Okay.
46:36Okay.
46:36Come on, Chef.
46:37I'm really bad at this.
46:38Last...
46:39Last treat.
46:40Okay.
46:41Okay.
46:42Ah, cornflakes.
46:45Isn't it?
46:45No, it's rice.
46:47It's rice puff.
46:48Right?
46:49What is that?
46:51Zoom in.
46:52Okay, open it.
46:53Okay, open it.
46:54Okay.
46:56Tada!
46:57It looks like a rice puff, right?
46:58It's not rice puff.
46:59Eh, it's not.
47:00It's...
47:01Kaciam?
47:01It's not cornflakes things?
47:03No?
47:04What does the black look like?
47:05Chocolate.
47:06Yes.
47:07Chocolate rice.
47:08What animal?
47:09Oh!
47:09It's semut.
47:10Ah!
47:12Finally, it's semut semut.
47:13Finish it!
47:14If it's not full, there's no full part.
47:16Okay, finish it.
47:17So...
47:17Depan dia, depan dia.
47:19At the front.
47:21Sarang semut!
47:24Shush!
47:25Ready!
47:25Okay, last two.
47:27Last two.
47:28Abby, bagi chance lah.
47:29Bagi chance lah.
47:31Okay.
47:31Okay, the final one.
47:32The final one.
47:35Oh...
47:35This one.
47:36Huh?
47:37This one?
47:38This one?
47:39Is that kueh raya?
47:40Yes, everything is kueh raya.
47:42Everything is kueh raya.
47:43Jom!
47:44Eh?
47:47Uh...
47:48Jom!
47:49Do you want more?
47:51No, right?
47:52Okay, buka buka.
47:53Is it?
47:53Is it?
47:54Starts with an S.
47:55Sometimes it doesn't have nuts on top.
47:59Uh, S.
48:01Close, close.
48:02I can feel it coming too.
48:08S...
48:09You're there.
48:09You're there.
48:10Wait, wait, wait, wait.
48:11You're there.
48:13You're there.
48:14Abby, take it home.
48:14Take it home.
48:16It's there but he's not coming out.
48:20Su...
48:21Su...
48:23Su...
48:23So, now it's the second day of raya already.
48:27S...
48:27Su...
48:28Su...
48:29I don't know.
48:30Sikit lagi, come on, come on.
48:39There's a certain culture related to it. I don't know if that helps. I don't think so.
48:46Maybe you don't get anything at least take this one girl.
48:51Oh my god.
48:52Okay, let's count down.
48:55Five.
48:56Four.
48:57Four.
48:58Three.
49:00Two.
49:01Two.
49:03One.
49:04Sugi.
49:05Oh, I don't know Sugi.
49:07So close.
49:09Right, okay.
49:11Clearly not in the desert department.
49:15Clearly not in the desert department.
49:16That's an excuse.
49:17Clearly someone else is a chef.
49:20Right, I think that's all the time we have right Amiro?
49:22That's all the time that we have.
49:23We hope you at home enjoy the discussion that we had.
49:28More like a show game and all that as well.
49:30And we'd like to thank our guests Abbey and Azwan for joining us.
49:33Thank you very much.
49:34Do you guys have last Raya Wishes?
49:36Do you want a short one at the camera?
49:39I just want to say salamah Raya to all of my followers and to all of my family members.
49:44I hope you guys have a safe one.
49:47Don't drive...
49:50Don't drive...
49:51Don't drive...
49:51Don't drive...
49:52Carefully.
49:52Don't drive carefully.
49:55Yes.
49:55And Selamat Hari Raya to everyone, to all the viewers and also my followers.
50:00And remember...
50:02Cooked properly.
50:05Not too much fun.
50:06Less fried and eat healthily, okay?
50:09Yeah, don't burn the kitchen.
50:10Yes.
50:11Don't burn the kitchen.
50:11Okay, alright.
50:12Thank you so much you guys for joining us.
50:15Thank you for everything.
50:15Abbey, that's a wrap for us.
50:17Yep, that's a wrap.
50:17So, Selamat Hari Raya everyone.
50:19Selamat Hari Raya everyone.
50:20Selamat Hari Raya!
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