JOHOR BARU: Baking the pink and white striped bahulu lapis Johor cake can be tedious, but Khurshiah Haron has repeated it every Hari Raya to preserve what she describes as becoming a “lost art.” The 37-year-old said she made the cake only during the Raya period. Patience was the key “ingredient”, said Khurshiah.The 12 layers of the cake, which have to be individually baked for three minutes each, is not the difficult part. Rather, it concerns the lime peel, which has to be preserved for two years. “The peel gives the cake its fragrance, and is an essential item for the cake. “We immerse it in syrup for two years to rid it of its bitterness but it's not just a simple process of soaking. “The syrup has to be changed periodically. Once it's ready, it is diced and mixed with raisins. “The waiting process is the hardest part,” she said at her home in Jalan Petrie recently.
Khurshiah said she learnt the “art” from her mother. This Raya, Khurshiah, who began to take the business seriously four years ago, received 600 orders for the cake.
GETTING THE ROYAL TREATMENT (NST - June 9, 2009 by Anis Ibrahim)
WITH its attractive outdoor seating arrangements surrounded by plants and flowers, Beyh Garden Restaurant certainly lives up to its name.
| Beyh Royale rice with stew and a side salad. |
| Beyh Royale chicken macaroni. |
| Diners can choose to dine indoors or outdoors at Beyh Garden Restaurant, which can seat up to 200 people. |
Recently uprooted from its previous location in Stulang Laut, its new spot in Jalan Mohd Amin is ideal for romantic outdoor dinners and garden weddings.
Quite a number of weddings have been held at the restaurant since it opened in March, said owner Khurshiah Haron.
"The capacity for 200 people makes the restaurant ideal for small-scale weddings, akad nikah or birthday parties, which we're always happy to host," she said. If the setting is pleasing to the eye, so is the food to the palate.
The restaurant's name comes from a traditional beverage which was served to guests in the court of Sultan Abu Bakar, Sultan of Johor from 1886 to 1895.
The recipe, containing spices such as cinnamon, cardamon, cloves, star anise and kaffir lime and pandanus leaves, was handed down to Roquaiya Hanim, the sister of Sultan Abu Bakar's consort.
The recipe was then given to Khurshiah's mother, Rahmah Abdul Rahim, who was Roquaiya's neighbour.
The drink, Beyh Royale, can be enjoyed at Khurshiah's restaurant.
The signature dish is the Beyh Royale roast chicken, which uses a rich black pepper sauce. Another speciality is the tasty black pepper fried rice, which comes with side vegetables and a chicken wing.
Also try the Beyh Royale rice, which comes with either chicken, beef or lamb stew, and a fresh side salad.
Other mains include chicken macaroni, fettucini, sirloin steak and fish fillet.
Beyh Garden is also known for its desserts, so don't ignore your sweet tooth while you're there.
The Beyh Royale cake and ice cream, which features cake made with the Beyh Royale recipe, is the perfect way to end your meal with its combination of oven-warm cake and cold ice cream.
For something fruitier, try the Beyh Royale pudding, which is topped with whipped cream and dried strawberries and not overly sweet.
BEYH ROYALE MINUMAN DIRAJA (UTUSAN MALAYSIA - Oct 3, 2009 by Haniza Hassan)
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SEORANG pekerja memperkenalkan minuman herba popular Beyh Royale. |
JOHOR BAHRU 2 Okt. - Suatu ketika dahulu, minuman itu hanyalah untuk hidangan kerabat diraja Johor. Ia dijadikan sebagai minuman 'selamat datang' kepada tetamu yang berkunjung ke Istana Besar Johor semasa zaman pemerintahan Sultan Abu Bakar Temenggung Daeng Ibrahim pada tahun 1833 hingga 1895.
Namun kini, minuman herba, Beyh Royale bukan sahaja menjadi penghilang dahaga golongan diraja, malah menjadi pilihan golongan korporat dan masyarakat umum.
Pengarah Urusan Pelangi Tebrau Marketing @ Distributions, Khurshiah Haron, 42, berkata, beliau memulakan perniagaan tersebut sejak lima tahun lalu.
"Semuanya bermula pada 2004 apabila ibu saya memberi cadangan supaya mengkomersialkan minuman ini.
"Setelah meneliti dengan lebih lanjut berkenaan dengan pasaran dan sasaran pengguna, saya dan suami, Husnul Hadi Md. Noh, 44, nekad untuk menyahut cabaran itu," katanya kepada Utusan Malaysia di sini baru-baru ini.
Beliau berkata, produk pertama keluarannya, Kordial Beh hanya memasuki pasaran pada tahun 2005 setelah setahun pihaknya menjalankan kajian dan penyelidikan (R&D).
Setelah produk pertama mendapat sambutan, beliau mengeluarkan produk kedua iaitu Sparkling Beyh.
Bermula dengan menggunakan jenama Beh, beliau akhirnya melakukan penjenamaan semula pada tahun 2005 dengan menggunakan jenama Beyh supaya ia dilihat lebih komersial dan berdaya saing. Ditanya resipi minuman Beyh, Khurshiah berkata, resipi asalnya adalah daripada Al-Marhumah Sultanah Khatijah Hanim iaitu adinda Sultan Abu Bakar. Ia kemudian diperturunkan kepada adindanya, Datin Roquaiya Hanim dan kemudiannya kepada Datin Salamah Ambak, kedua-duanya isteri kepada Menteri Besar Johor yang pertama, Datuk Jaafar Muhammad. "Resipi tersebut kemudiannya 'dianugerahkan' kepada Rahmah Abdul Rahim atau Endau iaitu ibu saya yang ketika itu berusia 14 tahun," katanya. Katanya, Beyh Royale dibuat menggunakan teknik pemeraman dengan himpunan herba dan rempah harum yang terdapat di negeri Johor. Minuman berkenaan menggunakan herba terpilih seperti kulit kayu manis, buah pelaga, cengkih, bunga lawang, limau purut dan daun pandan.
Kini, Khurshiah mampu tersenyum lebar apabila perusahaannya yang dahulu hanya dilakukan di rumahnya kini mempunyai sebuah kilang di Sri Alam, Masai, dekat sini. Menurutnya, Beyh Royale adalah perjuangannya kerana produk tersebut menghimpunkan pelbagai kisah suka dan duka seorang anak, wanita, isteri dan ibu. "Saya tidak bermula dengan mudah. Sebelum melakukan perusahaan ini, pelbagai pekerjaan pernah saya lakukan dan pelbagai dugaan saya hadapi. "Jatuh bangun adalah asam garam kehidupan saya. Biarpun begitu, saya tidak pernah menyesal kerana percaya itu adalah rezeki saya," katanya
