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issue 1 The Diversity

Editor’s Note
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I hate to brag but I made it! I can’t believe I manage to
accomplish my goal and published my own lifestyle
e-magazine. I believe that goals should be something we
practice day in and out throughout the year, and not only
something we consider at the beginning of the year.
Putting too much pressure on yourself is self harm!
Since I achieved another goals of mine this year, I hope
you’re experiencing the same no matter how wild it can be!
Oh and since I’m here I’d like to remind you to call family more
often, take the dog for longer walks and save the nature!
In this issue it is set up to give the exposure on
Malaysian and Welsh culture for the beloved readers. It
is also to build interest and appreciation towards the
aesthetic values and aunthenticity of art here, in Wales.
Take the tour to the places through the visuals and
enjoy the view! So, with that, read on, flip through and I hope
once you flip to the last page, you’ll get the review and
experienced on how amazing the diversity of two cultures
can be.
Don’t forget to scan every QRCode you see! It will set
the mood for each new section, to get you started,
scan this :
Cheers, to life!
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_mashahira

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c r e d i t s
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ART
SENI
CELF

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SwanseaMuseum
Victoria Rd, Swansea SA1 1SN
Tuesday - Sunday
10 am - 4.30pm
Closed Mondays
except Bank Holidays
Admission Free
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SWANSEA MUSEUM

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A Welsh Family Idyll
Vincent Evans (1895 - 1976)
about 1935
The expansion of Welsh industry in the nineteenth century led to the
growth of towns throughout the coalfields. Large numbers of people moved from
rural areas and further afield for work. Mines were sunk, works and railways were
constructed, and hundreds of thousands of houses were built.
Rural valleys were transformed and a large number of new communities
developed. This laid the foundations of modern Wales.
Heading leading onto a coal face at Six
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Wiliam John ‘Chopper’ Davies (1922 - 2006)
20th Century
At the end of the nineteenth century Wales was one of the most
important coal producing countries in the world. As its peak industry
employed around quarter of a million. With over fifty million tons of
coal being produced from around 600 collieries.
It was once the most important industrial, social and political forces in
modern Wales. Today the industry has all but varnished.
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The Gnoll Stone (Cefn hirfynydd)
The stone is part of a Celtic wheel cross carved during
the eleventh century. The figure is a Celtic priest
wearing a short pleated kilt. He has his hands raised
in a prayer. Above the priest is the bottom section of
the wheel cross. it represents a Christian tradition
brought to Wales by monks from Ireland.
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Tombstone
Inscribed Roman Tombstone of Vicuritinus,
son of Beria(cus). This stone was taken to the
Knoll in Neath by Lady Mackworth, sometime
between 1765 and 1805, in order to create a
grotto. It remained there until about 1921.
The name inscribed on the stone was thought
to be Macaitinus, but a more recent examination
suggests that the stone may be mounted
upside down and the name is in fact,
Vicuritinus.
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swansea Museum
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swansea Museum
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CardiffNational Museum
Cathays Park, Cardiff CF10 3NP
Tuesday - Sunday
10am - 5pm
Closed Mondays
except Bank Holidays
Admission Free
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CARDIFF NASIONAL MUSEUM

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Colour is my day-long obsession,
joy, and torment.
CLAUDE MONET
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Cardiff National Museum

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Hagar and Ishmael 1630s
Andrea Sacchi
(1599 - 1661)
The painting shows Hagar despairing
over her son Ishmael who is dying of
thirst after being banished to the
desert, when an angel appears. The
angel points to a spring water and
announces that Ishmael is destined to
father a great nation. The painting is
based on the Old Testament story of
Hagar and Ishmael (Genesis 21 : 1-21)
and was made for Cardinal Antonio
Barberini, Sacchi’s principal patron and
one of the greatest supporters of at in
Italy at the time.
Moret’s short brushstrokes show the influence of
imppressionism, although some bright colours
introduce more abstract effects.
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Village of Clohars 1898
Henry Moret
(1856 - 1913)
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William Lee 1979
Sir John Kyffin Williams
(1918 - 2006)
Oil on canvas
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Cardiff National Museum
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Paint the essential character
of things.
CAMILLE PISSARO
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ABERYSTWYTH
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FASHION
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FESYEN
FFASIWN

BAB AT
IKI
K
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Cc
heCe
ck
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e rede
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MUSIC
MUZIK
CERDDORIAETH

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Tenby, Pembrokeshire
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FOOD
MAKANAN
BWYD
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Coconut Pancake
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Coconut Pancake
signature Malaysian breakfast
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METHOD
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Mix flour, shredded coconut, water & a pinch of salt in a bowl
On a hot pan with some oil, fry the mixture until it turns golden brown
To prepare the sambal, heat the oil in a frying pan & sweat the shallots for
3-5 minutes until soft. Add the chilli paste & most of the soaked anchovis &
stir. Add a pinch of salt & simmer until it reduces to a thick paste
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salt
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shallots
anchovies
shredded coconut
dried chilli
water
flour
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rice
anchovies
garlic
dried chilli
peanuts
eggs
shallots
cucumber
coconut milk
lemon grass
pandan leaves
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METHOD
Nasi Lemak
signature Malaysian cuisine
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Put the coconut milk, ginger, lemongrass, rice and a pinch of salt in a large
saucepan. Add 400ml/14fl oz water, stir and cook over a medium heat for
10–15 minutes, or until the rice is cooked and all the liquid has been
absorbed.
To make the sambal, heat the oil in a frying pan and sweat the shallots
and garlic for 5–7 minutes, until soft. Add the shrimp paste, chilli paste and
most of the soaked anchovies and stir. Add the sugar and a pinch of salt
and pour in the tamarind water. Simmer until it reduces to a thick paste. Set
aside.
Meanwhile, to prepare the garnish, boil the eggs in water for 7–10 minutes;
the yolks should be firm. When they are cool enough to handle, peel off the
shells and cut the eggs in half. Preheat the oil in a deep-fat fryer to 180C.
(CAUTION: hot oil can be dangerous. Do not leave unattended.)
Deep-fry the dried white anchovies for 3 minutes, or until crispy. Toast the
peanuts in a dry frying pan.
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Nasi Lemak
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Glamorgan Sausages
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Glamorgan Sausages
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METHOD
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traditional Welsh vegetarian sausage
Melt the butter in a large non-stick frying pan and fry the leek gently until very soft
but not coloured.
thyme
Put 100g of the breadcrumbs, parsley, thyme and cheddar cheese in a large mixing
bowl and mix until well combined. Beat the egg yolks with mustard, salt and
plenty of fresh ground black pepper in a separate bowl.
Tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together
well until well combined. Divide the leek mixture into eight portions and roll
into sausage shapes.
cheddar cheese
Whisk the egg whites lightly in a bowl until frothy. Sprinkle 40g breadcrumbs over
a large plate. Dip the sausages one at a time into the beaten egg and roll in the
breadcrumbs until evenly coated the place on the baking tray. Chill the sausages
in the fridge for 30 minutes.
Heat the oil into a large non-stick frying pan and fry the sausages over a medium
leek
heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the
sausages with a good spoonful of relish or sauce of your choice.
eggs

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blackpepper
salt
mustard
parsley
breadcrumbs
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dried mixed fruit
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mixed spice
tea
self raising flour
soft brown sugar
eggs
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METHOD
Bara Brith
traditional Welsh tea bread
In a large bown soak the fruit and sugar in strained tea and leave overnight.
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Next day preheat the oven to 170C/325F. Line a loaf tin with baking parchment.
Mix the remaining ingredients into the fruit mixture and beat well.
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Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a
skewer inserted into the middle comes out clean.
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Bara Brith
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CREDITS
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Swansea Museum
Cardiff National Museum
University of Wales Trinity Saint David, Carmarthen
CONTRIBUTORS
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Brett Aggersberg
Matthew Jones
India Sweeting
Fariz Ridhwan
Izzati Roselan
Chin Koi Yi
Zarith Shasha
Amira Alias
Shahreen Putri
Arisya Anis
The OG: My parents
EDITOR-IN-CHIEF, ART DIRECTOR, PHOTOGRAPHY & VIDEO EDITING
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Shea Aminuddin
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