BOOKLET-E-BOOKLET YOK NE NGANAH KE KAMPUNG KUALA SUNGAI MANIK

YOK NE NGANAH KE KAMPUNG KUALA SUNGAI MANIK E–BOOKLET COMMUNITY BASED TOURISM

CONTENT NO DETAILS 1 Introduction of Community Based Tourism Project 2 Introduction on the rural tourism package 3 Maps of Destination 4 Itinerary 5 Activities 1.1 Yok Kome Mengaggau Ikan 1.2 Moh Catching Chicken 1.3 Cooking The Meal With Sincere Heart (Kari Ayam) 1.4 Making Wadai Bahulu Kampung Gebu 1.5 Making Coconut Extra Jelly Kome Oi 6 Recipe & Ingredient 1.1 Ikan Pekasam 1.2 Bahulu Kampung Gebu 1.3 Coconut extra jelly kome oi 1.4 Kari Ayam 7 Contact Person 8 Created By

INTRODUCTION COMMUNITY BASED TOURISM PROJECT Community based tourism is tourism in which residents (often rural, poor and economically marginalized) invite tourists to visit their communities with the provision of overnight accommodation. The residents earn income as land managers, entrepreneurs, service and produce providers, and employees. At least part of the tourist income is set aside for projects which provide benefits to the community. Community based tourism enables the tourist to discover local habitats and wildlife, and celebrates and respects traditional cultures, rituals and wisdom. The community will be aware of the commercial and social value placed on their natural and cultural heritage through tourism, and this will foster community-based conservation of these resources The tourist accommodation and facilities will be of sufficient standard for Western visitors, albeit those expecting simple rural accommodation. Community-based tourism involves giving visitors the opportunity to meet a local and experience a natural cultural exchange. This is about supporting locally led projects that have direct benefits for the local community, as well as tourists. Community-based tourism can take many forms. Some of the most common types include homestay programs where you live with a local family or visit villages and communities. One of the most important aspects of community-based tourism is that it is something that is supported and led by the local community itself. Although the expression 'community-based tourism' may be new, it has been around for centuries. In many ways, it goes back to a more traditional way of thinking about tourism, rather than inventing something new. The benefits of community-based Tourism offers many values to the community and nearly everyone gains from some of them, either directly or indirectly. While the public awareness program should help citizens recognize these benefits, not all can be explained to all audiences. It is necessary to select and stress those audience experiences and to explain it at a level they can understanding selecting benefits to be promoted, it is necessary to consider not only their relevance, but their importance. Given limited resources, it is necessary to concentrate on educating the public about those which it will feel to be most desired. Some benefits, such as economic growth, would be counted as important by most communities. The ranking of others, such as diversifying the economic base, would be more situational.

MAPS OF DESTINATION Sungai Manik is in Hilir Perak district, Perak state, Malaysia. To the south is Teluk Intan. All residents buy necessities in Teluk Intan which is located about 5 km.

ITINERARY TIME ACTIVITIES 7.00 a.m. Assemble at Dewan Kampung Sungai Manik. 7.15 a.m. Breakfast. 7.45 a.m. Depart to Kampung Sungai Manik. 8.10 a.m. Preparation for the first activity. 8.30 a.m.- Activity 1: Yok Kome Mengaggau Ikan 10.45 a.m. • The biggest and most numerous fishing challenge. • Making Iwak pekasam. 10.45 a.m.- Activity 2: Moh Catching Chicken 12.30 p.m. • The fastest chicken catch challenge. • Cockfight activity with villagers. 12.35 p.m.- 2.00 p.m. Activity 3: Cooking The Meal With Sincere Heart (Kari Ayam) • Cooking competition. 2.00 p.m.- • Lunch together with villagers. 2.25 p.m. • Rest. 2.30 p.m.- • Zuhur prayer. 4.30 p.m. Activity 4: Making Wadai Bahulu Kampung Gebu 4.30 p.m.- • Decoration Wadai Bahulu Kampung Gebu challenge. 4.45 p.m. • Ya’ngat (Teatime) 4.45 p.m.- • Asar prayer 6.30 p.m. • Rest 6.30 p.m.- Activity 5: Making Coconut Extra Jelly Kome Oi 7.00 p.m. • The challenge of bursting a balloon on a coconut tree. Giving souvenir and photo session with the head of Kampung Sungai Manik. Packing the equipment and prepared to go back home.

ACTIVITY 1: YOK KOME MENGAGGAU IKAN

THE BIGGEST AND MOST NUMEROUS FISHING CHALLENGE

RECIPE AND INGREDIENT IKAN PEKASAM 7-8 tail ikan sepat - ½ cup of fine salt can also use river fish Rice to taste Fine salt to taste - for extra tabor coated rice 2-3 pieces of sour cream

DEMONSTRATION IKAN PEKASAM

HOW TO MAKE “IKAN PEKASAM” Lunch and clean the fish. Mix with Sangai rice over medium heat. The ½ cups of fine salt and place in a amount is somewhat enough to covered bundle. Close tightly and store in the refrigerator (bottom). salute the fish. Rice does not need to be washed. Mash the rice you thought earlier. Saute rice until yellowish brown. You can also use a dry blender. Cool for a while. Do not grind too finely. The grind Marinated fish, discarded. Arrange is a bit coarse so that when fried the fish in one layer and sprinkle enough rice and salt. Arrange more there can be a crispy texture. fish on the second layer and sprinkle more rice and salt. Repeat the steps until the fish is completely coated with rice. Close the container tightly. Store Take asam keping and insert it pickled fish in the refrigerator (non between the fish. -frozen portion). Peram for 3 hours before frying.



THE FASTEST CHICKEN CATCH CHALLENGE & COCKFIGHT ACTIVITY WITH VILLAGERS

RECIPE INGREDIENT KARI AYAM 12 pieces of chicken 2 potatoes - cut into 4 pieces 1 1/2 large onion squash - 6 cloves garlic - sliced sliced 1 piece of asam keping Ginger 3 inches - sliced 1 box of coconut milk Enough water 10 tablespoons of Adabi 1 seed curry leaf curry spices - extra chili Salt Cinnamon, star anise, cardamom Sugar

DEMONSTRATION KARI AYAM Heat oil and sauté spices with garlic, onion and ginger until golden. Then add the curry spice and stir for a while before adding water so that the spice melts. Continue to cook over low heat while continuing to stir until the spices are slightly crisp and the oil rises. Then add the curry leaves and potatoes. After that, add the chicken and cook until the chicken is crispy before adding a little more water and letting it boil. Add coconut milk as well. Continue to cook over low heat. Once the potatoes are tender, add the sour cream, sugar and salt. Simmer until the oil breaks. Adjust the concentration of the gravy to your liking. If too thick, add hot water and cook again.

ACTIVITY 3: WADAI BAHULU KAMPUNG GEBU

DECORATION WADAI BAHULU KAMPUNG GEBU CHALLENGE.

RECIPE INGREDIENT WADAI BAHULU KAMPUNG GEBU 150g plain flour 1/4tsp baking powder Cooking oil to grease the mould 5 grade A eggs 110g caster sugar 1/8tsp salt 1tsp vanilla essence Kuih bahulu mould

DEMONSTRATION WADAI BAHULU KAMPUNG GEBU: Sift the plain flour with baking Using an electric beater fitted powder twice and set aside. with a balloon whisk, beat eggs, Slowly beat in sifted flour sugar and salt till creamy and mixture and vanilla essence until fluffy. just mixed. Pre-heat oven to 220°C and To bake: grease bahulu mould with oil. Using a spoon, drop the bahulu Heat the greased bahulu mould mixture into each individual in the middle rack of the oven mould until three-quarter full. for 1 minute or until warm, then remove. Remove mould from oven, and using a Place mould in the oven, and bamboo skewer, poke into the sponge bake for 8-10 minutes, or until cake and gently lift each kuih bahulu bahulu is lightly browned. out. Leave to cool. Grease the mould again, and re- heat for 1 minute. Repeat the Cool the kuih bahulu before steps until all the mixture is used storing in jars. up. Note: The cake might stick to the mould during the first two rounds of baking, so use a kitchen towel dipped in cooking oil to remove bits that got stuck before you oil the mould again and fill with fresh batter. Once the mould is seasoned, the kuih should dislodge easily.

ACTIVITY 4: THE PROCESS OF MAKING COCONUT JELLY

RECIPE INGREDIENT COCONUT JELLY: Fill young coconut – topping Agar -agar rope - 10g Pandan leaves -1 piece knotted Sugar - 5 tablespoons (If there is only a little coconut water, add it with plain water, make sure the mixture of both coconut water and plain water is enough 4 1/2 cups) Plain water - 1 1/2 cups Young coconut water - 3 cups

DEMONSTRATION COCONUT JELLY: Put young coconut water, plain water, and string agar into the pot and bring to a boil. After the gelatin dissolves, add sugar and pandan leaves. Bring to the boil again. Prepare a container/ Tupperware for jelly. Put the jelly mixture into a container and you can add a little young coconut as a topping. Let cool in the usual place first, then put in the fridge for at least 3 hours before serving.

CONTACT PERSON • TUAN HAJI HASSAN BASRI BIN KHIR • (KETUA KAMPUNG) CONTACT NUMBER 012-5991929

CREATED BY NUR IKHMALIA SHAHARIN SUHAIDA AZWANIE BINTI BADRAN SITI RAUDAH BINTI ABBAS NURAINI BINTI ZULKIFLI MUHAMMAD SHAMIRUL BIN SAMSURI