Posted in 其他文章 (Others Topics)

馬來西亞移民及申請配偶定居之手續及程序 (Step by Step guide for spouse visa applications and immigration of Malaysia)

這篇與飲食無關,只希望對於一些與作者一樣情況有幫忙,當中實在太復雜及太麻煩的程序,在這裏可以讓您們有一定的了解,但由於政策會不定時更改,所以這個只是參考的。

This post not related to cooking/making food, this is just a reference for apply immigration for Malaysian’s spouse visa who married with Hong Konger.

 

先說說作者的情況。 作者與愛人在香港結婚已有好一段長時間,而婚後就選擇在香港居住,然而在馬來西亞卻沒有做任何事情,所以作者一直也沒有理會馬來西亞這邊的政策。 今年由於家事問題,決定與愛人回流馬來西亞,這才真正了解其手續及程序。

First, just simple tell you my situation, I and my beloved one married in Hong Kong for very long time ago, however,  after married, we are living in Hong Kong, so we didn’t do anything in Malaysia side before. Now, we are decided to back and live in Malaysia, so here’s what we should do for immigration and apply for spouse visa procedures.  So hope this step by step guide can help you for more easy understanding for overall procedures in both Hong Kong and Malaysia.

 

首先,先說在香港的移民程序及在香港所需辦理的手續 :

First of all, we have to start doing things in Hong Kong, here’s for relocations and procedures :

 

1. 移民程序 (Relocations stuffs) :

說起移民,當然是搬屋吧。找一間信譽比較好的搬運公司是很重要的, 由於作者住在離島, 很多公司也不做, 幸好得到一些住在馬來西亞的香港人介紹, 這間公司才肯幫忙, 然而這公司服務很好及專業,收費也很合理,所以作者也推介這公司給大家,這公司已經做了很多搬往馬來西亞的經驗,所以對馬來西亞搬運政策已很熟悉, 公司資料如下 :

It’s very important to find a good relocations company to pack well and help you for proceed for custom application.  Since I’m living in outlying island in Hong Kong, therefore, so many removal companies rejected my order; luckily, we found a FB group that referred a relocation company which accepted my order finally, they are well served and professional, charge are also reasonable too, so I also recommend this for you too.  This company already served so many customers who moved to Malaysia, so they already well-known the procedures and help you in quick too. Here’s the contact information :

 

Uniglobe removals Ltd

Contact Person : Keith Cheung

Tel : 9038-0552

 

 

2. 配偶定居申請 - 香港手續 (Spouse Visa procedure – Hong Kong side) :

 

2.1  先影印香港婚姻註冊登記及香港配偶出世紙各兩份

First, make 2 copies of Hong Kong Marriage certificate and spouse’s Hong Kong Birth certificate

 

2.2 . 帶同香港婚姻註冊登記及香港配偶出世紙兩份影印本及正本到香港民政事務處宣誓,只宣誓影印本, 正本只作核對之用

Then, bring along your copies and original to Hong Kong Home Affairs Department for declaration, each copy have to delcaration separately, original for reference only.

 

2.3. 宣誓後, 帶同所有文件及馬來西亞配偶之護照及一份護照之影印本到香港馬來西亞領事館,把之前在民政事務處宣誓的影印本加以蓋印,每一份為HK$42, 隔天才可領回。

After declaration, bring along all declaration copies and original,  and one copy of spouse’s Malaysian passport with original to Hong Kong Malaysia Consulate for endorsement, each copy endorsement fee is HK$42, you can get back around 2 days.

 

香港的手續就完成。

You are now finished all Hong Kong side procedures.

 

 

回馬來西亞後,就可以做餘下的工作 (Back to Malaysia – continue the rest of procedures) :

 

1. 先到省政府總部(i.e. Jelapang-JPN),取得一份申請配偶居留權的清單及不同的申請表

First,go to regional government department (i.e. Jelapang-JPN), and get an application checklist and forms for apply spouse’s visa.

 

2. 帶同已在香港加印的香港結結婚證明書的影印本到吉隆坡領事區(Putrajaya KL) 的海外事務處 (Mistry of Foreign Affairs)加另一個蓋印,這個蓋印為馬幣20元一張。

Bring along endorsed copies of “Hong Kong Marriage certificate” to “Mistry of Foreign Affairs Department” at Putrajaya in Kuala Lumpur for another endorsement, each endorsement fee is RM20.

 

3. 然後到地區政府大樓(i.e. UTC-JPN) 領取一份「Re-registration of Marriage」的form回去填寫後,找一間有宣誓官的律師行,宣誓這份form的正本。

Then go to your district government department (i.e. UTC-JPN), take a blanked form called “Re-regristration of Marriage”, fill in the form and take it to your nearest solicitor who provides commission of Oaths service to declaration the original filled form.

 

4. 由於本已在香港註冊,所以需要在馬來西亞這邊重新註冊,所以帶備以下文件之各印正本及副本到地區政府大樓(i.e. UTC-JPN) 辦理重新結婚註冊手續 :

  • 所有在香港所做的正本及副本文件,
  • 二人之護照及身份證
  • 馬來西亞配偶之婚前入香港境內蓋印
  • 香港配偶最近入境馬來西亞境內蓋,
  • 已填寫和宣誓的「Re-registration of Marriage」表格

如在海外結婚半年內沒有註冊,就需要給予罰款,收費為首年馬幣100元,之後每年為馬幣50元。

But since already married in Hong Kong, so you have to re-registration in Malaysia, therefore, bring along all followings documents with original to district government department (i.e. UTC-JPN) to apply the re-registration of marriage procedure :

  • All declaration and endorsement documents that proceeded in Hong Kong
  • Both passports and IDs
  • Hong Kong entry chop before marriage
  • recent Malaysia entry chop of Spouse’s passport
  • Filled and endorsed form of “Re-registration of Marriage”

If you have not registered within half year after married in Hong Kong, you have to pay for penalty fee for first year RM100 and the rest of each year is RM50.

 

5. 最後就可以到省政府總部(i.e. Jelapang-JPN) 辦理配偶居留,並帶備以下文件 :

  • 最近三個月的入息證明,如果沒有,那就需要先找村長證明你的收入及最近3個月之銀行戶口數據
  • 填寫清單內所含的所有表格
  • 當中的「Security Bond」(擔保人債券)表格,需要到另一個政府部門及打印花稅,費用為RM10
  • 另一份「Surat Akuan」(婚姻證明)表格,需要另再宣誓這份表格
  • 閣下之馬來西亞身份證、香港身分證、所有由第一次入境香港至今之出入境資料正本及副本
  • 配偶之護照及最近入境簽證之正本及副本
  • 二人之證件相各一張
  • 香港結婚證書之正本及副本,結婚相片

把所有文件交給政府官員待核實及等待審批居留期限,一般審批為5-9個工作天,自行致電及查詢審批結果。

Finally, you can go to region government department (i.e. Jelapang-JPN) to proceed spouse’s visa application, bring the following documents and forms :

  • Your recent 3 month’s income slips, if you don’t have, then you have to write an income proof letter and ask your chief representation of village to proof and endorse of your income with your recent 3 months’ bank statements.
  • Fill in all the forms which attached with the checklist
  • Go to find your nearest government department to make a stamp duty for the form of “Security Bond”, the stamp duty fee is RM10.
  • Find the solicitor for Commission of Oaths again, and make declaration of the form of “Surat Akuan”
  • Original and copy of your Malaysian’s ID, HKID and all passports stamped from first entry to Hong Kong until now
  • Original and copy of Spouse’s passport and recent entry visa
  • Both passport photo
  • Original and copy of Hong Kong Marriage Certificate and marriage photos

Submit all the above said documents and wait for approvals, it’s probably takes 5-9 working days, call and check for approval status.

 

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Posted in Ipoh Foodies, 其他文章 (Others Topics)

馬來西亞怡保美食 (三)

怡保實在太多美食,真的不能盡錄,有時間的話,作者也會一間一間地去試食,試過好吃的,也不定期隔一段時間就推介給大家,由於每個人的口味也不同,希望各位喜歡吧。

 

豬多宝 The Champ Kitchen Ipoh

地址 :8, Jalan Seenivasagam, Kampung Jawa, Ipoh, Perak 30450

Facebook : https://www.facebook.com/thechampkitchenipoh/

個人消費 : RM36

 

這間是專門吃滷水元蹄的食店,店主已是第四代,由祖先從廣州來到怡保,所以這店仍保留舊式廣東滷水的味道。另外,有時也有特別的甜品(例如:榴連雪糕),不在餐牌中,請到時問店員。

 

長江白咖啡茶舖

地址 : 8, Lebuh Pegoh Timur 8, Taman Lapangan Ria, 31650 Ipoh. Perak.

facebook : https://www.facebook.com/changjiangwhitecoffee/

個人消費 : RM18

 

這問是怡保老字號白咖啡茶舖之一,有些成為連鎖式經營後質素卻下降,然而這間仍保留舊有的風味。 作者建議食最傳統的咖央燒麵包及咖央蒸麵包,當然有最正宗的怡保白咖啡吧。

 

 

Olijiasca Nourishment Cafe

地址 : 17 Jalan Raja Dr Nazrin Shah (Jln Gopeng), Ipoh, Perak 30250

Facebook : https://www.facebook.com/Olijasca-Nourishment-Cafe-1176297935732111/

個人消費 : RM90

 

這間高級餐廳是farm to table及全自家製的概念,所有蔬菜及瓜果也是自家種,而所有菜式也是全自家製作made from scratch的, 所以味道特別豐富及有層次,食材當然是很新鮮吧。

 

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Posted in 其他西餐 (Other Western cuisine), 強力及高速攪拌器 (High Speed/Powerful Blender), 抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

低溫慢煮豬仔脾配蘋果醬汁 (Apple-Braised Pork Shank – Sous vide method)

 

本以為這個寫好了的食譜不能出版,因為作者從馬來西亞回來後,在島內的超市沒有了豬仔脾,幸好前兩天返貨,這個食譜才得以出版。作者不清楚馬來西亞有沒有這種食材,所以本打算在離港前再看看,沒有這食材的話,就刪除這個食譜。

This recipe I have written before travel to Malaysia, however, when I back to Hong Kong, I can’t find any stock at supermarket in the island, I’m so disappointed, I wanna delete this recipe too.  Luckily, it have been restocked again these 2 days, so I can, finally, publish this recipe now.

 

最近作者所住的島內唯一超市發現新產品 – 豬仔脾,價錢又平,作者興奮到不得已,買回來後,用低溫慢煮做了一道菜式,簡單地配上薯蓉及烤西蘭花,已經係一道高級菜式了。在這篇中,作者只分享豬仔脾及醬汁的做法,其他簡單的配菜,我想不用再分享了。

Recently, I’m really happy that I’ve found a new product in the supermarket that I’m living, so I bought it back and cooked it using sous vide, served it with mashed potato and roasted broccoli.  Here, in this recipe, I will just only share the pork shank and sauce cooking.

 

我們做這個醬汁,需要大量蘋果汁,但作者不建議買來現成的,因為加工過,有其他化學物質,那麼是很不健康的,所以我們先來做個蘋果汁,讀者可以用慢磨機,這比較方便,如果用攪拌機,就得好像作者一樣,先過濾果渣,我們只需要蘋果汁。

For the apple sauce, we need apple juice, but I’m not recommend you to buy packed one since it is so many substitutes, better make fresh apple juice by your own.  If you have  juicer machine, it’s more convenient, because we just need the juice only; but if only have a blender, please use sieve to sift the juice out.

 

 

材料  (Ingredients):

 

豬仔脾 (Pork Shank) – 4隻

 

蒜頭 (Garlic)  – 4瓣

 

蘋果汁 (Apple Juice) – 400ml

 

蘋果醋 /紅酒醋/白酒醋 (Apple cider vinegar/Red Wine vinegar/White) – 200ml

 

芥末醬 (Dijon Mustard) – 150g

 

原糖 (Cane sugar) – 100g

 

鹽 (salt)

 

油 (Oil)

 

黑胡椒 (Black pepper)

 

新鮮百里香 (Fresh Thyme) – 8支 (無新鮮可用乾的 – If you don’t have fresh, dried one also OK)

 

 

做法 (Method) :

 

1. 預熱慢煮器到70度
Preheat your sous vide cooker to 70 degree Celsius

 

2. 豬仔脾先用鹽及黑胡椒調味
Seasoning pork shank with salt and pepper

 

3. 準備平底鍋,開大火,下油,把豬仔脾煎四邊至金黃色,盛起,備用
Prepare a sauce pan, add some oil, and sear the pork shanks until brown, then remove it and set aside

 

4. 先把蘋果打成蘋果汁
Blend your apple into apple juice

 

5. 把蘋果蓉隔開,只用蘋果汁 (如果讀者用慢磨榨汁機,這步驟就可以省卻)
Use a sieve to sift out the apple pulp, remain the apple juice only (If you are using pure juicer, you can skip this step)

 

6. 同一個鍋,加入蒜頭、蘋果醋、芥末醬及糖,用中火煮至醬汁收成杰醬,放涼一會
Use the same pan, add garlic, apple juice, apple cider vinegar, Dijon mustard and cane sugar and cook it under medium fire until becomes a thick sauce even glaze.  Let it cool down a bit

 

7. 準備真空袋,把豬仔脾,醬汁及百里香放入袋內並進行真空封密,然後放入慢煮器,進入24小時慢煮
Prepare a sous vide bag, put in pork shanks, sauce and thyme (If you are using dried one, better seasoning it first before put into the bag), then let it start cooking for 24 hours

 

8. 翌日取出後,準備小鍋,先倒出醬汁,把醬汁用中火再煮回杰醬
Next day, prepare a small pot, pour out the sauce after cooked, then cook the sauce again until thicken

 

9. 豬仔脾上碟後,把醬汁淋上就完成。
Served the pork shank and glaze the thick sauce in, finished.

 

食譜來源 : https://www.chefsteps.com/activities/hearty-apple-braised-pork-shank

 

 

溫馨小貼士 : 這個醬汁,亦可作為燒烤醬,作者試過用來烤豬肋骨,相比用BBQ醬無咁膩,酸酸甜甜好胃很多。
Tips : This sauce also can be replaced as BBQ sauce, it’s more healthy and more delicious.

 

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Posted in 泰國菜 (Thai Cuisine), 低溫慢煮機 (Sous Vide cooker)

簡單冬蔭豬頸肉湯米粉 (Simple Tom Yum Soup Rice Noodle with pork jowl / Tom Yum Kut Teh)

 

這個應該是作者在香港生活的最後一個食譜吧。 待作者在大馬生活穩定後,一定再為大家分享多些不同的食譜。

I think this is the last recipe I am sharing while living in Hong Kong.  I will share more special recipes later when I’m settled down in Malaysia.

 

作者一向認識的冬蔭湯也是用蝦及草菇煮成,所以我但在香港大多說冬蔭功,當中的「功」在泰文是 goong, 是蝦的意思, 一般只會說冬蔭。 但在泰國卻是很多配搭,可以是豬肉、雞肉或牛肉,亦有很多其他冬蔭做法,而主要材料也是香茅、南薑、檸檬葉、魚露、辣椒、青檸汁。至於冬蔭醬,其實當地人比較少用,他們主要用新鮮香料再加入一種辣椒醬,所以看上去是清湯的; 但在世界其他地方,冬蔭湯主要味道來源是冬蔭醬,因為味道比較濃及方便。

As I know like most of the people, Tom Yum only added shrimp and mushroom, we called tom yum goong, but the word “goong” means shrimp, so we should call tom yum only.  Actually, you can find Tom Yam with meats as well in Thailand household and variety kind of tom yum too.  The main ingredients for Tom Yum are lemongrass, galangal, kaffir lime leaves, Chilli, fish sauce and lime juice, therefore, they are mostly clear broth instead red one.  Tom Yum paste only widely use outside Thailand, because it enhance flavour and more convenient.

 

作者所住的小島上,很多泰國人聚居,不時也有泰國人在島上開小餐館,因此認識了比較家庭式的冬蔭食法,不太似我們在城市裏的餐廳味道,但感覺很地道,配搭肉類也是不錯的。

In the island that I’m living, there are many Thai people living here too, sometimes they will open a small restaurant to serve localized Thai cuisine, some dishes are not famous in popular Thai restaurant, it’s not home cook style one, so I learn this from them too.

 

最近作者所住的小島又有泰國人開了新食品店,店主是泰國人,親自回泰國入貨的,所以介紹了一款冬蔭醬,她指餐廳也是用這個品牌; 當作者試過後,真的很不同,以前從超市買回來的冬蔭醬,只有鹹味,用一包也沒有冬蔭那種酸辣的味道,然而用了這個品牌,只需要2湯匙已經足夠一鍋2-3人份量的冬蔭湯底味道了。

Recently, there’s a Thai grocery store opened in the island, it’s also operated by Thai people and import goods themselves directly from Thailand.  She introduced a brand of Tom Yam paste for me which also widely used in Thai restaurants too.  After I tried, it’s really unbelievable taste too, compared with previously bought from supermarket, it’s only taste salty but without hot, spicy and sour character that Tom Yam should be, but this only use 2 tablespoons which enough flavour to serve 2-3 pax of soup.

 

這次真的簡單版,作者也只是買來超市預醃的泰式豬頸肉吧了,但用了低溫慢煮方法,肉質比較鬆軟。

This is very very simple recipe that I also bought a pre seasoned meat from supermarket, but using sous vide method that meats are tender and juicy.

 

材料 (Ingredients) :

 

泰式豬頸肉 (Thai style pork jowl) – 1包 (1 pack)

 

冬蔭醬 (Tom Yam paste) – 2湯匙 (2 tablespoons)

 

冬蔭香料包 (Tom Yam herbs pack) – 1包 (1 pack)

 

蝦皮/蝦殼 (Shrimp shells) – 8-10 隻 (8-10 pieces)

 

雞湯 (Chicken stock) – 1公升 (1 Liter) [做法參考 : http://mykitchen.jessieshare.com/?cat=98]

 

番茄 (Tomato) – 1-2個 (1-2 pcs)

 

魚露 (fish sauce) – 適量 (as taste)

 

青檸汁 (Lime jucie) – 適量 (as taste)

 

菜油 (Vegetable oil) – 少許 (little)

 

椰奶/淡奶 (coconut milk / evaporated milk) – 適量 (as taste)

 

泰國米粉 (Thai Rice noodle)

 

草菇/蠔菇 (straw mushroom / oyster mushroom)

 

芫茜 (Coriander) – 適量 (for garnish)

 

 

 

做法  (Method):

 

1. 先預熱低溫慢煮器為68度
Preheat your sous vide circulator at 68 degree celsius

 

2. 把豬頸肉放入真空袋並開始煮2.5小時
Put the meat into vacuum bag and start cooking for 2.5 hours

 

3. 香茅扁切斷、紅蔥頭切片、南薑切片 (如喜歡比較辣,可以把辣椒切段)
cut lemongrass into 2cm pieces, shallots and Galangal cut into small pieces (If you wanna more spicy, you can also add some chilli pieces too)

 

4. 準備一個鍋,下油,放入香茅、紅蔥頭、南薑炒香
Prepare a pot, add some oil, put lemongrass, shallots and Galangal, stir fry a while

 

 

5. 加入蝦殼再炒香
Add shrimp shells and stir fry until fragrance

 

6. 再加入番茄及冬蔭醬,再炒至冬蔭醬出味
Add tomato and tom yum paste, and stir fry again

 

7. 入雞湯,並把檸檬葉用手撕碎與草菇一起放入湯內, 煮10分鐘,先關火
Add chicken stock, kaffir lime leaves and mushroom into the pot and let it boil for 10 minutes and set aside

 

8. 米粉先用水浸軟,備用
Soak the rice noodle into a water until soft and set aside

 

9. 回到豬頸肉,把煮好的豬頸肉汁倒回冬蔭湯內
Back to the meat, pour the excess sauce into the pot

 

10. 豬頸肉用焗爐或火槍或平底鍋,煎至表面少許焦就可以了
Either sear the meat in the sauce pan or use blow touch to seal the surface until brown

 

11. 放涼一點後切片備用
After cool down, cut into small pieces

 

12. 再次煲滾冬蔭湯後,關火,加入魚露及青檸汁, 最後加入椰奶, 伴勻,試味,就可以了
Back to tom yum soup, boil it again, add fish sauce, lime juice and coconut milk, mix it well and taste it

 

13. 米粉煮5分鐘就可以了。
Boil a pot of water, and cook the rice noodle for 5 minutes

 

14. 準備好碗,放入米粉,把豬頸肉放上層
Prepare a bowl, put the rice noodle in and put the meat on the top

 

15. 小心地倒入冬蔭湯底,加入芫茜就完成了。
Pour the tom yum soup in and garnish with coriander, finished.

 

 

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Posted in Ipoh Foodies, 其他文章 (Others Topics)

馬來西亞怡保美食 (二)

今次作者外出用餐時間不多,但大多也是在怡保比較高級的餐廳,適合香港人去的,但價錢卻是香港三分一至一半的價錢,肯定大家笑著出來吧。

 

Ninety One Coffee & Dessert

地址 : 91 Jalan Raja Dihilir, Ipoh, Perak 30350

facebook : https://www.facebook.com/theficcascafe/

個人消費 : 約RM15

 

這間cafe的咖啡很創新,用咖啡加入不同的飲法,例如 : 檸樂咖啡。亦有單品咖啡享用,店內的甜品及包點是自家烘培的。

 

 

STG Tea House Cafe

地址 :2, Jalan Taman Kinta, Taman Chateau, Ipoh, Perak 30250

下午茶個人消費 : 約RM30

晚餐個人消費 : 約RM60

 

這間tea house不但裝潢高級,食物水準也一流,作者很喜歡這間餐廳,還去了兩次,一次在中午,另一次是晚上,下午的afternoon tea 只是RM58兩個人,連2壺茶或咖啡,在香港這樣的afternoon tea最少也要港40元吧。 另外,晚餐方面,因為作者當晚是馬來西亞人新年,所以只供應特別菜單,比平日價錢貴一些,但當晚作者與家人一行8人,點了4個湯、7個主菜、3個甜品及3壺茶,總數也是約港幣850元,所以平日的日子應該會更便宜的。

 

今次只是介紹兩間吧,作者將會跟隨愛人回流馬來西亞,所以當作者發現好吃的餐廳,一定會再介紹給大家。至於食譜,待作者安定後,亦會再作出新嘗試,加入更多新元素,希望大家耐心等候。

 

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