Swine Flu A(H1N1) in Malaysia

EDIT: 4th July 2009:
Have a read about the experience of this Australian father and son being held in quarantine here, after one was diagnosed with AH1N1.




Having read this article in the Star today, I have googled but could not find further information. I felt I therefore, that I had to write an email to the tourism board (enquiries@tourism.gov.my) to clarify the country's stance on this matter. I keep seeing these "Malaysia Truly Asia" adverts here on a daily basis, but I feel people enticed by it could unknowingly be subjecting themselves to a 7 day prison sentence!

Malaysia does not have a Swine Flu problem (under 100 confirmed cases to date), but the government's policy on swine flu could keep the visitors away.

I shall be publishing any response I receive on this blog.


Dear Sir / Madam,

I am writing on behalf of the many people around the world who may be planning to visit Malaysia. Having read the article below in the Star today, what assurance can you provide us, that foreign visitors from the same countries will not also be unnecessarily quarantined as a result?

http://www.thestar.com.my/news/story.asp?file=/2009/6/23/nation/20090623120307&sec=nation

The country relies heavily on the tourism industry, and in the current economic climate, it certainly cannot afford to lose out on this avenue of income because of government policy, which is not in line with the World Health Organisation's stance on the virus. Back in April, the WHO stated:

"Given the widespread presence of the virus, … containment of the outbreak is not feasible. The current focus should be on mitigation measures.."

I shall be publishing this email in my blog here and would be grateful for a response and assurances you can provide which may affect the readers' decision whether to visit Malaysia or not.

Thanks in Advance

Chow Kuey Teow

With most raw ingredients widely available locally, I make this dish quite frequently. However, it of course cannot compare with what you get in Malaysia, even the very worst ones :-(( . However, I believe I have theoretically worked out exactly how it can be done perfectly, but unfortunatley, circumstances does not permit it in the UK.

The things I lack:
- a cooker hot enough to achieve "wok hei"

- the right kind of ho fun noodles. Quality CKT requires thin, yet firm, fresh ho fun. The two fresh varieties available in Manchester are quite thick.- blood clams or "see hum"

- chinese chives. You can buy this in Manchester, but seems a waste to buy a 100g bunch just for a small dish of CKT.

The things that I can do, but don't:
- use lard. I usually have none available and making crispy pork fat bits are unhealthy.

- use chilli - because my family does not like it spicy.

- I don't use a wok, but a non-stick flat pan so as to not use too much oil. The raw ho fun itself is already very oily.

- Use of chopped preserved veg in the browning process. I'm afraid I don't know what veg it is they use, although I am sure it is available in Chinatown!

Here is the ho fun. It is bought folded up in a pack, like the cheong fun below, made by the same manufacturer. I immerse it in hot water to loosen and soften it.


The ingredients are garlic, squid, chinese sausage, prawns, fish cake and beansprouts (not pictured).


The sauces are sweet soy (blended with a little bit of the sauces pictured below .. only a LITTLE BIT!) and light soy.


And in the pan, only a tiny bit of vegetable oil to brown the garlic before putting in the noodles.

And the final product!