New crane flips during delivery at Tuas Port, no casualties (VIDEO)
SINGAPORE, June 16 — A newly delivered quay crane tipped over at Tuas Port yesterday, but no injuries or damage to nearby equipment were reported, authorities said.
The Maritime and Port Authority of Singapore and port operator PSA Singapore both said the incident occurred around 1.20pm on June 15 while the crane was being delivered to a non-operational berth.
'All operational berths remain fully accessible and port activities are not affected,' they said in a joint media statement yesterday.
An investigation is underway to find out the cause, they added.
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Malay Mail
8 hours ago
- Malay Mail
Best of both worlds: Red bean and black glutinous rice ‘tong sui' is sweet and creamy, nutty and utterly comforting
KUALA LUMPUR, June 21 — Two of my favourite Cantonese tong sui (sweet dessert soups) are hung dau sui (red bean soup) and hak loh mai (black glutinous rice dessert). Both are staples in my pantry, at least in their dry forms, so they are always at reach whenever the hankering for home cooked tong sui hits. The challenge sometimes is in deciding which to have? The creamy, sweet red bean soup or the nutty bite of the black glutinous rice dessert? Red beans. — Picture by CK Lim Why not have both? No, I don't mean making two separate batches but creating one unified tong sui that marries the earthy sweetness of red beans and the chewy texture of black glutinous rice. It's the best of both worlds. The best of both types of tong sui, really. The resulting sweet dessert soup is both comforting and rich, yet utterly traditional. It's almost a forgotten classic as most of us only opt for one tong sui or the other. This is me telling you that you can enjoy both, happily so. Black glutinous rice. — Picture by CK Lim RED BEAN & BLACK GLUTINOUS RICE 'TONG SUI' You will notice there's quite a bit of overnight soaking in this recipe, for both the red beans and the black glutinous rice. This pre-soak gives the red beans a head start, softening them enough to break down smoothly as they parboil the next day. Black glutinous rice doesn't require the same parboiling after its overnight soak; just a rinse or two until the water runs dark reddish-purple. Then you can combine both the legumes and the grains together for the actual tong sui boiling. A few small additions make all the difference: the chan pei (dried tangerine peel) lends its subtle perfume; the pandan leaves a soft, grassy note; the santan a richness that is tempered by the fruity sweetness of the dried longans. Finish the sweet dessert soup with a little rock sugar — the amount in this recipe is only a guide and you should adjust accordingly based on what feels right to you. Remember, there's no wrong or right level of sweetness; just how you like your tong sui to taste. Pandan leaves, tied in a knot (left). Dried longans (right). — Pictures by CK Lim Ingredients 200 g dried red beans 100 g black glutinous rice 1 piece dried tangerine peel 2–3 pandan leaves, tied in a knot 2 litres water 50 g dried longans 100 g rock sugar 250 ml santan (coconut cream) Salt to taste 'Santan' (coconut cream). — Picture by CK Lim Method The day before cooking, place the red beans and black glutinous rice in separate bowls. Cover each with plenty of water, and leave to soak overnight. The next day, drain the soaked red beans and place them in a large pot. Cover with fresh water and bring to a boil. Once the water has come to a boil, drain immediately. Refill the pot with clean water and repeat this step once more. This helps to temper any bitterness in the beans. While boiling the red beans, separately soak the tangerine peel in cold water for about 30 minutes. Rinse the black glutinous rice thoroughly until the water is no longer cloudy. Add the parboiled red beans, drained glutinous rice, soaked tangerine peel, pandan leaves and water to a large pot. Bring to a boil over high heat. Once boiling, lower the heat and allow to simmer, uncovered, for about 2 hours. Stir now and then to prevent anything from sticking to the bottom of the pot. Roughly 45 minutes before the cooking time ends, add the dried longans to the pot. Continue to simmer gently. Separately, in a smaller pot, warm the santan with a pinch of salt over low heat. Allow it to reach just under a simmer, then turn off the heat. Cover and set aside to keep warm. When the red beans and black glutinous rice have softened, and the tong sui has reached the desired consistency, stir in the rock sugar and a small pinch of salt. Continue stirring until the sugar has fully dissolved. Check the taste and adjust if necessary with more water or rock sugar. When ready, turn off the heat and ladle the tong sui into individual bowls. Drizzle a little warm santan over each bowl and serve immediately. Drizzle a little warm 'santan' and serve immediately. — Picture by CK Lim
Malay Mail
10 hours ago
- Malay Mail
How a former maternity hospital, clinic and pharmacy became the shining example of heritage restoration in George Town
GEORGE TOWN, June 21 — Fronting the corner of Lebuh Acheh and Carnarvon Street is an imposing British colonial white building with modern touches and Straits Chinese influences. The architectural style of the imposing double-storey building straddling the corner of two streets is almost similar to that of the Penang Chinese Chamber of Commerce building, the former Majestic Theatre and Loke Thye Kee building at the junction of Burmah Road and Penang Road. This is because the building, currently the office of George Town World Heritage Incorporated (GTWHI), was designed by the same man – the prominent Straits Chinese architect Chew Eng Eam – back in 1922. Chew's signature style is evident in the symmetrical facade, decorative pilasters and cornices and louvered windows that reflect a blend of Straits Eclectic architecture and British colonial influences. The building was originally built to house the Universal Dispensary and a medical clinic for Dr Ong Huck Chye. There was also a maternity hospital on the second floor of the building. It is unclear when the maternity hospital, clinic or pharmacy shuttered but a picture taken sometime in the late 1970s to early 1980s showed the main building vacant and in a dilapidated condition while the adjoining building housed a hairdressing salon. An old photo of the building taken in the 1980s. — Picture courtesy of GTWHI Sometime in 2002, the main building and its adjoining building, 116 and 118 Lebuh Acheh, were renovated and Penang Heritage Centre moved into the building. After George Town was jointly inscribed as a Unesco World Heritage Site with Melaka in 2008, the Penang Heritage Centre was renamed as World Heritage Office. It was only on April 21 in 2010 that GTWHI was formed to manage, safeguard and promote the world heritage site. The building underwent a massive restoration in 2019, not merely to restore it to its former glory but also as an example of restoration in accordance with heritage guidelines. The restoration was completed in 2021 and it now serves as the office for GTWHI and also as a model for heritage restoration. GTWHI Senior Cultural Heritage Officer Ng Xin Yi said the restoration took longer to complete due to the pandemic but they managed to keep the costs low, at RM1.8 million for both 116 and 118, to show that restoration costs of heritage buildings can be kept reasonably low. She also said some of the features in the restored office were intentionally left exposed, such as the steel beams installed to stabilise the structure, as a showcase of best practices in restoration. The ground floor of the office also features a mosaic of different colourful tiles of varying designs and patterns, similar to those found in many of the pre-war buildings all around George Town. Materials used for the restoration were also kept strictly as near to the original heritage materials as possible: lime wash to paint the walls to ensure breathability, timber for the wood flooring on the second floor and the staircase, stone for the stoop below the staircase and terracotta tiles for the roof and floors. The building underwent a massive restoration in 2019, not merely to restore it to its former glory but also as an example of restoration in accordance with heritage guidelines. — Picture courtesy of GTWHI 'This building is a model for other building owners to see how they can apply these features to their buildings,' she said. Interestingly, due to George Town being originally swampy before the British cleared it, walls of pre-war houses in the inner city tend to 'sweat' from dampness that leads to mould and peeling paint. Xin Yi said the way to resolve this is to install an aeration model on the ground between the inner walls to allow moisture to escape. The aeration model, similar to a narrow drain, will run alongside the length of the inner walls so that moisture will drip down instead of being trapped on the walls. In GTWHI's office, several panels of display glass were installed on top of the aeration drainage system to showcase how it was done. GTWHI's building is listed as a Category II heritage building and it is one of the eight buildings that will open their doors to the public for the Historic Building Open House programme during heritage celebrations on July 7. GTWHI Manager of the Department of Cultural Heritage Research and Development Ng Boon Nee said GTWHI will be open to the public for a visit and they will be taken on a tour of the building on that day. Similarly, the public can visit the seven other historic buildings under the programme and community volunteers will give guided tours of the buildings while explaining the significance of the organisation and buildings. 'The open house programme is to raise awareness, appreciation of local heritage and to promote storytelling and community engagement,' Boon Nee said. She said the aim of the programme is to empower the community to be able to continue with guided tours of their respective historic buildings as a way to generate income to maintain the buildings. 'We want them to be self-sustainable and this is also a way to encourage dialogue and foster cultural exchange,' she said.
Free Malaysia Today
3 days ago
- Free Malaysia Today
Teachers under pressure to finish syllabus, warns academic
There are fears that teachers will rush through lessons just to finish the school syllabus, says an academic. PETALING JAYA : An academic has raised concerns over the struggle of teachers to complete the school syllabus, despite the academic year already being halfway through. Anuar Ahmad of Universiti Kebangsaan Malaysia said many teachers are worried because numerous programmes organised by administrators, both within and outside of school, have disrupted planned teaching schedules. Anuar Ahmad. 'If the syllabus isn't completed, teachers have to answer to the school principal, then to parents, and possibly to the district education office. Who wants to get into trouble? 'So what will teachers do to solve this? They'll run express classes, rush through the lessons just to finish the syllabus,' said Anuar, who is also the deputy director of UKM's Malaysian Inclusive Development and Advancement Institute. He said the academic session this year is shorter, with the next one to begin in January. In 2022, the school academic session was postponed from January to March as part of adjustments following the Covid-19 pandemic. The March start date continued from 2023 through 2025, with the academic session scheduled to return to January 2026. Anuar warned that the rush in completing the syllabus could result in more students losing interest in their studies and eventually falling behind. 'The rich ones can afford tuition, they'll be fine. This is the current state of our education system,' he wrote in a Facebook post.
