Friday, December 24, 2010

How to Cut Up a Rabbit



A good alternative to spring ham, rabbit is a lean readily available alternative meal, lower in fat than pork or beef. There are a variety of recipes for rabbit but they all begin with cutting the rabbit. Below are the main steps for preparing a rabbit for cooking. It is a good idea to think of rabbit preparation as very similar to chicken preparation, making things a little easier to digest.

Difficulty: Easy

Instructions.
1
Lay skinned, washed and dried rabbit on its back on a clean non-porous cutting board. One rabbit can serve 4 people so only prepare as much as you need. Removal of head and feet should occur at the butcher.

2
Remove head and feet with a meat cleaver if still attached.

3
Cut away with a sharp knife the two flaps of skin clearly visible on the sides of the rabbit's torso under the arms. A sharp knife around the back and below the ribs will make removal easier. Discard the flaps or use similar to chicken wings.

4
Remove the front legs by cutting through connecting tissue with a knife. As the legs are not attached to the main skeleton, little force is necessary.

5
Locate the hole on rabbit torso where inner and outer workings connect. Press down hard with the flat of the knife, allowing for removal of any unwanted tissue.

6
Cut at hind legs with sharp knife just above the leg joins to sever connective tissue. Like the front legs there is no bone attaching the torso and leg.

7
Slice the rib cage and torso into 3 even pieces. Most recipes call for the rabbit to be cut into 9 or 11 pieces.

Article on morehow.

Thursday, December 16, 2010

Tips for Cooking Rabbit Meat



Roasting rabbit
To roast a rabbit, rub it down with olive oil and chopped herbs and place it in a roasting pan. It may then be baked just like a chicken, at about 350 degrees F. (A 2 pound rabbit takes about 1 – 1 1/2 hours to cook at this temperature.)

Braising rabbit
Begin by browning the rabbit in a little olive oil. Then place the meat in a pot and cover it about a quarter of the way with water. Cover the pot and allow the meat to simmer for about an hour.

Stewing rabbit
Chop the rabbit meat into small pieces (about one inch square). If desired, roll in flour or seasonings. In a preheated pan with a little olive oil added, brown the meat on every side. Place the meat in a large pot and cover with boiling water. Cover the pan with a well-fitted lid and simmer for at least two hours, or until meat is tender. Add vegetables to the last hour of cooking.

Sautéing rabbit
Thin cuts of rabbit (no more than one inch thick) are suitable for sautéing. First, preheat a pan and add a small amount of olive oil. Place the rabbit in the pan and brown both sides, cooking until it reaches 160 degrees F.

If you add a bit more oil to the pan, you can also pan fry rabbit, giving it a crispy outer layer.

Read more: http://www.articlesbase.com

For Beginner - Rabbit Stew



First Up Rabbit Stew - rabbit recipe

The Easy Way to cook rabbit

Ingredients

A couple of Rabbits
Olive Oil
Garlic, Onions and Chillies (if you like it HOT)
Root Vegetables Carrots Swede Potatoes or any other root veg you have
A couple of pints of chicken stock
Salt and Pepper to taste

Method

Remove Lungs Heart Liver Kidneys (use those for more stock or discard).

Joint the Rabbits into back legs front legs and saddle cut the saddle in to two pieces discard the rib cage (or use for stock).

Chop the root vegetables into large chunks. Not the potatoes that comes later.

Start heating the chicken stock ..bring it to the boil and turn down to a very slow simmer.

Using a heavy based frying pan sweat the garlic (crush and chop it) onions (roughly chop them) and chillies (finely chop them) in a liberal splash of olive oil..once tender transfer to a heavy based stew pot.

Turn up the heat on the frying pan, add another liberal splash of olive oil, seal the rabbit joints in the frying pan.
(Don't go overboard on the frying just enough to give a nice light brown colour).

Once sealed transfer the Rabbit joints to the stew pot pour the hot chicken stock over the rabbit.
Season to taste with salt and pepper.

Add the chopped root vegetables bring the whole lot back up to the boil.
Turn down the heat to a low simmer stir the stew, cover and leave to simmer for about an hour.
Then add the potatoes (cubed) bring the stew back up to a slow simmer stir it and leave for about another three quarters of an hour or until the potatoes are tender.

Serve with crusty bread and green vegetables.
I also find a good bottle of Claret helps the whole lot down.

Enjoy

Tuesday, December 14, 2010

Best Quality Rabbit from Our Farm







Some Picture of our Meat Product.

Wednesday, December 8, 2010

Rabbit Meat Storage - Recommandation




Why our product is different from other product?

Here in Beruas Agrofarm our rabbit meat is 100% fresh from farm . To maintain the quality of the meat we will make our delivery within 48 hour after skinning the rabbits.

Here is some tips, to make sure the quality of meat is 100% fresh.

Safe Storage Times :
Take rabbit home immediately from the grocer and refrigerate at or below 40 °F. Use it within 2 days or freeze at 0 ? F. If kept frozen continuously, it will be safe indefinitely; however, quality will diminish over time. It is safe to freeze rabbit in its original packaging or repackage it for freezing.

For best quality, use frozen whole rabbit within a year; pieces within 9 months.
Safe Thawing There are three ways to safely defrost rabbit: in the refrigerator, in cold water, or in the microwave oven. Never defrost at room temperature.

Refrigerator: It's best to plan for slow, safe thawing in the refrigerator. Bone-in parts or whole rabbits may take a day or longer to thaw. Once thawed, rabbit may be stored in the refrigerator for 2 days before cooking. During this time, if you decide not to use the rabbit, you can safely refreeze it without cooking it.

Cold Water: To defrost rabbit in cold water, do not remove the packaging. Be sure the package is airtight or put it into a leak-proof bag. Submerge the rabbit in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages may defrost in an hour or less; larger packages may take 2 to 3 hours. Plan to cook the rabbit immediately after thawing by the cold water method.

Microwave oven: When defrosting rabbit in the microwave oven, plan to cook it immediately after thawing because some of the areas of the food may become warm and begin to cook.

NZ White Rabbit Meat is a Product of Beruas Agrofarm.

Monday, December 6, 2010

Food Award 2010








Congratulations to all winners and shortlistees.
We are pleased to be part of this industry and give opportunity to our company to promote rabbir as a healthy meat.

Restaurateur of the YearWinner:
Edward Hyde, Gastrodome (La Bodega, The Pressroom)

Shortlist:
Benj Conway, The Nero Group
(Nerovivo, Neroteca, Nerofico, High Tide)
Werner Kuhn
(El Cerdo, El Cerdito, Werners, The Whisky Bar, Carmen's Vinothek)
Rudi Stecca (Ciao, Ciccio, Cipolla)
Benjamin Yong,
The Delicious Group (Delicious, DISH, Reunion)

Saturday, November 6, 2010

Free Voucher - Second Anniversary





In conjunction of our 2nd Anniversary, we would like to give our customer a free voucher for each of our meat product. This promotion is valid until end of december. Hurry!! Just follow a simple steps, print a voucher,show to us and make an order.
Product of Beruas AgroFarm.

One Voucher for each Single Customer.

Thursday, November 4, 2010

Seminar on Enhancing and Optimizing Local Feed



Interested to join just call the above address.or otherwise just leave your detail and ill send you a form.

Pappardelle With Wild Rabbit Ragu

Recipe for ragu serves 6 you'll need;

1 wild rabbit, cleaned and cut into 3 pieces
2 carrots, peeled and diced
4 celery stalks, diced
1 large onion, chopped
200 g of pancetta, diced (optional)
8 garlic cloves
rosemary, chopped
sage, chopped
2 bay leaves
1 bottle (750ml) passata
1 cup of apple juice
chicken stock
olive oil
salt and pepper to taste
chopped parsley
grated parmesan
pappardelle or any wide pasta, cooked according to the packaging



Return the rabbit meat into the pot and mix well, add a little stock if the mixture is too dry, check for seasonings.Ladle some ragu over the pappardelle, top with some chopped parsley and drizzle with some extra olive oil. Don't forget the parmesan.



Flake the meat off the bones using 2 forks.



Pour passata and apple juice into the pot together with the herbs, let everything simmer for 2 hours.



Fry pancetta with some oilve oil if using til lightly brown then add the vegetables and saute til vegetables are soften. Add rabbit pieces and fry in the mixture for a few minutes.After 2 hours, the meat should be falling off the bones.




Thanks for 3 Hungry Tummy :p

Royal Chinese Rabbit Meat



Zhu Yuanzhang, the founding emperor of the Ming Dynasty, established his capital in Nanjing (Chinese for southern capital). He ate mostly food cooked with the flavors of South China during his ruling years. His fourth son, Zhu Di, declared himself the emperor in 1403 and gave his reign the title of Yongle.

In September 1420, the 18th year of his reign, Zhu Di moved the capital to Beijing (Chinese for northern capital), so the palace cooks moved with him. Most of the raw materials they used in Beijing were grown locally, so the imperial food in Beijing had both southern and northern flavors.

Because tributes were sent to the palace from all parts of the country, delicacies of all kinds were available in the Forbidden City. Beijing had been the capital of the preceding Yuan Dynasty. The food in the Yuan palace had been influenced by the Mongolian flavorings. The food in the Ming palace, however, was mainly that of the southern Han people, so it totally changed the Mongolian style of food served in the palace.

The Chronicle of Ceremonies and Rites, by Sun Chengze, listed the appropriate food and drinks by lunar month:
Ten: Mandarin orange, tangerine, Chinese yam, rabbit and honey
As in previous dynasties, food and drinks in the Ming Palace were supplied in season. Fresh fruits, vegetables and meats were supplied in their times. In the Ming Palace, more vegetables and fruits were eaten than meat and fish. Among the meat and fish eaten were chicken, pheasant, goose, duck, carp, golden carp, Mandarin fish, bream, rabbit, and deer

Monday, October 4, 2010

Healthy Meat



Rabbit meat has long been in high demand in Europe for its flavour and versatility and now these awareness has been rise in Asian Country included Malaysia.
From rich casseroles to the latest nouvelle cuisine, the flavour and texture of tender lean rabbit offers the contemporary chef vast opportunity.
And the fare is wonderfully healthy, with the least cholesterol of any meat - an enormous plus in an increasingly health conscious society.

Many chefs long to include a rabbit choice on their menus but have been unable to identify a reliable source offering consistent size and quality.

With Malaysia first premier-quality, high-volume branded rabbit product, Beruas AgroFarm is continue meeting the Malaysia market - perfectly.

Health Benefits

Rabbit meat is a white, fine-grained meat, from rabbits farmed off the ground, in a controlled, healthy environment
Rabbit meat is an extremely lean meat, low in cholesterol, fat, saturated fatty acids and sodium
The cholesterol and fat levels in rabbit meat are much lower than in chicken, turkey, beef, and pork
Of all domestic meats, rabbit has the highest protein content
Rabbit meat is a good source of iron and zinc, and an excellent source of selenium and vitamin b12

Friday, September 17, 2010

Juadah rumah terbuka 2012





"Rendang" adalah makanan tradisional bagi orang-orang Melayu. Bagi rakyat Malaysia "Rendang" juga tidak asing bagi mereka. "Rendang" ada berbagai jenis dan rasa. Ada Rendang Daging Lembu, Kambing, Ayam dan lain-lain. Masyarakat Melayu di negeri-negeri dalam Malaysia ada "Rendang" masing-masing mengikut cita rasa mereka.

Bagi masyarakat seperti Indonesia, Singapura, Brunei, Thailand dan negara-negara yang rakyatnya berketurunan Melayu, juga ada masakan "Rendang" mengikut citarasa mereka. Begitulah halnya tentang Rendang. "RENDANG TOK" pula hanya terdapat di negeri Perak. Bagi masyarakat Melayu negeri Perak, sebut sahaja "RENDANG TOK" mereka semua tahu, walaupun cara masakannya berbeza-beza mengikut cara atau citarasa mereka

"Rendang" is a traditional food for the Malays. "Rendang" have a variety of types and taste. It's include Beef Rendang, Mutton Rendang , Chicken Rendang and others exotic meat such as rabbit and deer. For people such as Indonesia, Singapore, Brunei, Thailand and the countries of Malay origins, they also have special dishes "Rendang" according to their tastes.

Such as others Rendang. "Rendang Tok" is only available in the state of Perak,in Malaysia by mentioned only "Rendang Tok" they all know, despite how different of cooking methods and according to their personal taste.

Our Special Product for Hari Raya 2012 -
(August - September)

Produk : Rendang Tok Arnab
Berat : 500 gram
Harga : RM 45
Minimum Order : 5 Kilogram

Produk : Rendang Arnab
Berat : 1 kilogram
Harga : RM 45
Minimum Order : 5 Kilogram

Produk : Daging Arnab Golek Madu
Berat : 1.0 kilogram - 1.3 kilogram
Harga : RM 45 (Per kg)
Minimum Order : 5 Kilogram

Produk : Satey goreng arnab
Berat : 1 cucuk
Harga : RM 1.80
Minimum Order : 100 Cucuk

Tempahan dibuka sekarang sehingga 30 September 2012.

# 5 % untuk kos penghantaran.
# Sila buat tempahan 7 hari awal sebelum penghantaran.

Tawaran Istimewa dari Beruas Agrofarm, hubungi kami untuk maklumat lanjut.
Mr Rahman 019 - 2043250 /

Roast Rabbit Meat




Roasted rabbit meat for hari raya.

Tuesday, September 7, 2010

Salam Aidulfitri.



Kepada semua para pelanggan yang kami hormati,

Di sini kami ingin mengucapkan Selamat Hari Raya Aidifitri dan maaf zahir batin.

Ikhlas dari warga kerja,

Beruas Agrofarm.

Thursday, September 2, 2010

Rabbit at il Primo



Orechiette with stewed rabbit. A rustic recipe, brimming with comforting carbs and tender chunks of meat in a thick, savory gravy that tasted lovingly home-cooked.

Wednesday, September 1, 2010

Perak Halal Park

* Beruas Agrofarm support Perak Government for an implementation of Perak as one of the halal hub in this country

Infrastructure and Facilities in Empowering Perak Halal

The Halal facilities in Perak will ensure the Halal Integrity of Halal products for the end-consumer- “The Command & Control of goods flows in a value system in such a way that the Halal integrity is secured throughout the supply chain.” Knowledege in Halal is crucial in establishing a Halal compliant supply chain by design.

Halal logistics is the process of managing the procurement, movement, storage and handling of materials, parts, livestock and (semi) finished inventory for both food and non-food products, as well as related info and documentation flow through the organization and the supply chain, in compliance with the general principles of Shari’ah Law.

The creation of a dedicated space for the storage and handling of goods and materials must comply with Shari’ah Law. Similarly, the movement by any mode of transport of materials, parts and finished inventory must also fulfill the general principles of Shari’ah Law.

Perak Centre of Collection and Distribution Hub
The Perak Centre of Collection and Distribution Hub is located mainly at the Kinta Vally, comprising:

1. National Food Terminal (TEMAN)
2. TESCO Distribution Terminal
3. Mydin Distribution Terminal
4. Giant Distribution Terminal
5. Perak Agro Park,
6. MSC Cybercentre @ Meru Raya,
7. Perak High-Tech Park Logistic Centre, and
8. Kampung Acheh Centre of Collection and Distribution.

The Perak Centre of Collection and Distribution Hub is ideally situated near the Cameron Highlands (Malaysia’s vegetables farming hub); and within the vicinity of the designated area for vegetable farming using “nutrient film technology cultivation, in the temperature control modern farm.”

It is also strategically connected by a road network;

1. Aquaculture resource in Manjung district and Hulu Perak district;
2. Fruits resource in Hilir Perak district and Batang Padang district;
3. Animal meat resource in Manjung district, Selama district and Lenggong district;
4. Marine fishery resource in Manjung district, Hilir Perak district, and Kerian district.

The National Food Terminal @ Simpang Pulai (TEMAN) will become a major catalyst to the agriculture sector in Perak and act as a modern one-stop distribution centre. Expected to grow into the country’s biggest collection and distribution centre for agricultural products, TEMAN will enable farmers to conveniently send their produce to be sold, packed and graded.

TEMAN will also provide air-conditioned transportation service to distribute fresh products. The setting up of the terminal will drive agricultural activities such as vegetable farming, orchards, poultry rearing and prawn and freshwater fish breeding. In addition to chilled perishables/ fruits and vegetables, Perak is already a major supplier of livestock produce like broiler chickens, ducks and eggs as well as aquaculture products. These efforts would definitely boost the agricultural sector, including the production of paddy. With vast plantations in Seberang Perak and Teluk Intan, Perak is the country’s biggest rice producer after Kedah.

TEMAN will be a centre for the following activities: collection, natural food distribution centre, price fixing, information reference, food accreditation, promotion, development, agro-tourism and development of industrialists. TEMAN will be known as an auction trading centre for packaged, graded, and labeled product, after the fashion of the auction system practiced widely in Japan, South Korea, and Taiwan. TEMAN is also expected to turn Perak into the main exporter of agricultural produce and galvanize the economy in order for the state to achieve developed status in 2015.
In 2008, TESCO MALAYSIA completed a distribution terminal adjacent to TEMAN at a cost of RM50 million. This terminal serves as a collection centre for agricultural supplies and fresh produce to be distributed to its outlets nationwide. But most importantly, it was to ensure the realization of RM 1 billion Halal exports to United Kingdom.

Built on a 15 – acre property, the centre will have 14,000 square meters of cold storage facility to accommodate fresh produce from Cameron Highlands as well as from the Perak Halal Food Park in future. The distribution terminal will also be responsible in ensuring that all finished products meet the required strict British Retailers’ Consortium (BRC) standards. Once the BRC’s stringent standards are satisfied, the Halal products can go virtually anywhere in the world. The signs are very encouraging, with more industry stalwarts jumping on the bandwagon soon- Mydin, Giant, and Perak Agro Park.

The Kampung Acheh Centre of Collection and Distribution will concentrate on the Halal production activities in Manjung district. The Centre will have 28 units of Halal food processing factories, dry and cold storage facility, and a warehouse for raw material storage. It will also provide packaging and labeling services.

Perak is taking the lead in this pilot implementation of creating an integrated Halal infrastructure and logistics. A major pull factor is the availability of commodity resources within the state. Another is the strategic location of the State in the centre of the Peninsular, providing better accessibility to ensure that the project can be implemented in an integrated manner.

The State Government’s ability to provide spacious land area for this purpose at a competitive price is considered another significant bonus. Together, these factors solidify Perak’s position as the preferred and strategic location for Halal food industry and should shore up its international appeal.

MSC Cybercentre @ Meru Raya
MSC Cybercentre @ Meru Raya is situated adjacent to the Jelapang toll plaza of the North – South Expressway in Ipoh. In line with its role as a hub of incubation, innovation, and enterprise, MSC Cybercentre @ Meru Raya comprises a flagship township well – equipped with ICT infrastructure and the entire Perak High – Tech Industrial Park which is to be developed as an integrated hi-tech centre.

Centrally located within the corridor encompassing major manufacturing hubs, it is about two hours’ drive from Kuala Lumpur and one and half hours from Penang via the North – South Expressway. It is also connected to the East Coast of West Malaysia via the Second East – West Highway.

It is a catalyst for the state’s economic development;

1. To contribute positively to investment essentials of the state,
2. To promote the transfer of new technology into Perak,
3. To encourage new innovation and R & D in new emerging industries

The confirmed relocation of some twenty – two government department complexes to the vicinity will assist investors in procuring relevant services.

MSC Cybercebtre @ Meru Raya prioritized the development of ICT industry by establishing three core centres: Perak Creative Resource Centre, Perak R & D Resource Centre and Perak SSO Innovation Centre. Under the Perak Halal Blueprint, MSC Cybercentre @ Meru Raya will be the ICT Hub for development of the Halal industry.

PCB Development Sdn. Bhd. (a wholly owned subsidiary of Perak Corporation Berhad), the master developer of Meru Raya township is establishing the infrastructure in stages:

1. Excellence Halal Centre,
2. Common Facility Centre,
3. Halal R & D Centre,
4. Halal Incubators, and
5. Halal Registration & Trading Centre.

A logistic centre will also be established in the Perak High Tech Industrial Park, in the form of an inland port for the Halal industry. The logistics centre will consist of a cold storage depot, container transportation and lorry depot, and bulk depot.

Logistics Support
In addition to Perak’s superior railway system and road network, Perak has two significant ports.

The Ipoh Inland Cargo Terminal is said to be the first inland port in South – East Asia region. The Ipoh Cargo Terminal is a dry port that facilitates inland logistics and provides a whole range of facilities and logistics services, similar to those provided by any seaports. It is an extension of port facilities into the hinterland and is an authorized port, used for both export and import by both big and small scale industries. The only inland terminal port in Malaysia, it will surely complement the food terminal industry and help to position Perak as the Halal Hub of Malaysia.

The Lumut Terminal Port in Manjung district provides services such as the transportation of cargo through the water roads to Penang Terminal Port in the North and Klang Port, Pasir Gudang and Singapore in the South as well as Belawan in Sumatera. Lumut Port is well – equipped and has two terminals – an open – sea terminals and a river terminal. The port itself is designed to handle both dry and liquid bulk. The dry bulk facility has 200,000 square meters of storage space equipped with storage and reclaiming equipment for integrated transfer. The liquid bulk facility includes pipe-lines and tanks for direct vessel-to-tank/ plant transfer by negotiations. The port is made up of two different, yet complementary developments, i.e. the Lumut Maritime Terminal and Lekir Bulk Terminal. With waterways extending 20 meters deep, this is the only port that can accommodate Kapmax, the world’s largest ship! The deep waterways allow the largest bulk carrier to come in, thus bringing more cargo at any one time and saving cost.

Research Facilities
Most of the research facilities supporting Halal production activities are based in Ipoh. It is not widely known that in 1913, Perak hosted the region’s first Minerals Research Institute in Batu Gajah (before it was shifted to Ipoh), and that the country’s first and only Veterinary Research Institute is also based in Ipoh.

The Minerals Research Institute (now known as the Geological Survey Centre) carries out systematic investigation in identifying industrial minerals’ resource (kaolin, ball clay, dimension stone and silica sand), metallic minerals and energy minerals’ resource (coal, radioactive minerals and geothermal sources). It also promotes investment in the industrial minerals industry and develops and maintains the industrial minerals database.

The Veterinary Research Institute was established in 1948 to conduct research in animal diseases and is the main R & D centre. Also serving as the centre for the reference of animal diseases in the country, it carries out research on animal heath, provides diagnostic services for detection of animal diseases and provides novel vaccine, antigens, antisera, and biological research of commercial value. To cope with the growing demand in ASEAN countries for the latest technical knowledge in poultry diseases, the Government of Malaysia established the ASEAN Poultry Diseases Research and Training Centre (APDRTC) within the compounds of the Veterinary Research Institute. Japan assisted with the functions of APDRTC in playing an important role in the improvement of poultry diseases research, training, and information dissemination in ASEAN countries.

Other notable research institutions with a strong Perak presence include: Malaysia Agricultural Research and Development Institute (MARDI) that has research stations in Sungai Sumun and Kuala Kangsar, Aquaculture Development Centre @ Enggor, Marine Fisheries Development Centre @ Sitiwan, and Freshwater Giant Prawn Hatchery @ Sitiwan, Agriculture Complex @ Titi Gantung, Herbal Park @ Tronoh, and the privately funded Puala Banding Rainforest Research Centre.

Resource : Perak Halal Park by Dagang Halal.com

Perak Halal Corp



The Perak Halal Corporation (PHC) is committed to position Perak as the preferred investment destination in a conducive and competitive environment for the development of Halal industry. In the near future, an effective branding framework will be developed for Perak Halal products. PHC will also concentrate on human capital and resource development in encouraging research and development in encouraging research and development activities for market development.

PHC was established on April 2008 to coordinate the overall development of the industry. Its Main Focus was to develop Halal capacity in order to promote and facilities growth and participation of businesses in Perak state, into the global Halal market.For over two decades, Perak has been the resource and production centre of Halal products and today exports to several parts of the world. PHC envisioned the Halal Industry as a catalyst for new economic growth in Perak state, Becoming one of the core activities of the manufacturing sector to achieve a dynamic global presence.

ABOUT PERAK HALAL STRATEGIC BLUEPRINT

The Perak Halal Corporation (PHC) is committed to position Perak as the preferred investment destination in a conductive and competitive environment for the development of halal industry. In the near future, an effective branding framework will be developed for Perak halal product. PHC will also concentrate on human capital and resource development in encouraging research and development activities for market development.

Seven Key Components Of The Halal Industry Development In Perak

1. Market, Branding, Channel of Distribution
2. Source of Material
3. Certification
4. Information
5. Production
6. Capital
7. Human Capital

Key Thrusts of Perak Halal BlueprintInfrastructure Projects

1. Perak Halal Park
2. Perak Halal Food Park
3. Perak Halal Exposition Centre
4. Halal Customization of Industrial Parks in Perak
5. Perak Halal ICT Hub
6. Perak Hi-Tech Park Logistic Centre

Stimulator Projects

1. Perak Halal Common Facility Centers
2. Kampung Acheh Industrial Estate
3. Halal Bio-Division Research Centre
4. Halal Raw Material, Trading and Registration Centre
5. Halal Industry Clustering in Perak
6. Promotion, Incentives, Finance and Human Capital Development

Anchor Project

1. Perak Centre of Collection and Distribution Hub
2. Bamboo-based Halal Products Development
3. Halal Bio-Pharmaceutical Initiative

Resource : Perak Halal Park by Dagang Halal.com

Sunday, August 29, 2010

Daging arnab ..?


Daging Arnab - Roast Frozen

Daging Arnab - Fried Frozen

Ayat pertanyaan biasa di pasar ramadhan...daging arnab?

Ramadhan kali ini Beruas Agro turun ke pasar ramadhan untuk mempromosikan daging arnab. Sambutan memang menggalakan untuk produk yang baru seperti ini dan yang pasti sesiapa yang telah mencubanya pasti akan kembali mencarinya.

Berminat boleh hubungi En.Aizam : 019-2822513

# Kami memberikan nasihat cara masakan kepada yang berminat, untuk memastikan kualiti dan rasa masakan lazat.

Sekitar Majlis berbuka puasa - Beruas Agrofarm















Komen dari Krew Beruas Agrofarm ;
Masakan : C+
Rekabentuk Restoran : B
Persembahan Kugiran : A
Servis : C+
Lain-lain : Surau disediakan ; A+

Tuesday, August 17, 2010

Tuesday, August 10, 2010

Daging Arnab @ Rabbit Meat Everywhere



Hidangan berbuka Puasa.

Kami menyajikan hidangan istimewa untuk anda sekalian.
Menerima tempahan daging sepanjang Ramadhan dan sempena kedatangan syawal.

Tinggalkan juadah berbuka biasa bersama ayam dan daging.
Nikmatilah hidangan daging arnab buat kali pertama.
Untuk anda yang mahu mencuba masakan baru dan menjaga kesihatan.

Nikmatilah daging arnab segar bersama keluarga tersayang dan rakan taulan.
Hargailah mereka dengan menyajikan hidangan dan kualiti daging arnab yang terbaik.

Sajian istimewa daging arnab segar.
Sajian penuh khasiat daging arnab.
Mampu memberikan kelainan pada Ramadhan kali ini.


Hanya yang halal dan segar dari Beruas Agrofarm.
Penghantaran percuma disekitar lembah Klang dan berdekatan pengedar kami.

Monday, August 9, 2010

Welcome Ramadhan





Once upon time in Singapore.

Meet our customer.... brought me to Singapore.
After taking quite a long time to settle down cos all of us are excited...Suddden pang of hunger brought us back to reality.Its time for CHOW DOWN! And so what did we order?..

U can check out the menu here

Pic 1 : Egg plant salad-moist grilled eggplant..not bad.I was expecting Baba Ghanoush.#my menu

Pic 2 : This is Chef Plate- a bit of everything on a plate.If u are unsure what to order and u love meat, then this is the answer..beef,chicken,lamb and rabbit meat.by a special request from the chef.#my menu

Pic 3 : The chef.

Verdict:Ok.The food is ok. Im not gonna touch on others, but only my food and those that I had the opportunity to taste.Actually I tasted al ot to such extend that I did not touch my own food till half an hour later or is it an hour? Overall comment on my part -the rice and grilled meats are dry.and the rabbit meat is pure tender.

Experiment completed.
Thanks for the chef of arabic.

Sunday, August 8, 2010

Kebab - with rabbit






Middle East Night
Kebab - with rabbit@kebab - daging arnab?

Part 1
Ordered mixed kebab, lamb tagine, lamb couscous,fries, mixed seafood.The food comes in small sizes so I am able to finish them all.They even throw in free bread and some appetizers.
I like the crispy fries and the rest of the appetizers,couscous,fried squid and lamb tagine....and of course with rabbit..an experiment.It was alright.I wasnt really impressed .Perhaps I build my own expectations too high (when I was watching the travel program on tv)

Part 2
Anyway while the chefs are at work,grilling I snap the pictures of the colourful array of fresh meat,sausages, vegetables and the chef/cook signal to me to go to the backend where they cook.They took my pictures with them as if I was one of the staff.Cool!

Finally..

Mixed grill of beef, lamb,chicken, rabbit and sausages with grilled onions and bell pepper