Financing Missions Work

Giving for Growth or Dependency
Mission ministry is a giving work. It is transacted through the expenditure of energy, time, ideas, and funds. Most often than not, the last item may be the most important. I liken funds to be the lubricant for the engine of growth.

But then there are some who disagree to the giving of funds to the mission field, period. And they have reasons. Suffice to say the differences are not over Biblical giving. The major objection is that giving creates unhealthy dependency. After spending many years and having expended many dollars in the mission field, I have concluded that it is productive to give. The fruits are there for all to see. My mentor in missions has a very simple target in giving. He said, Give. Make sure it goes to the furthest and the poorest! He did not even address the dependency problem and I think for a good reason. We have the wisdom of God not to allow that to happen to the recipients. And crucial still, the recipients will not allow funds to create friction, competition, jealousy and all things unhealthy and detrimental to their spiritual dynamism and hunger.

So resources are there to be shared. We need not give to all and sundry though. But we must give with no expectation of its return in any forms. We must give careful consideration the hows, whats, whys and wheres. And then making sure it is used as intended and judiciously. These two conditions are to be honoured by the recipients and the donors must have some mechanism for feedback for control purposes.

Let us consider some areas that are worthy of funding.

Indigenous Work

Even up to today Partners International still fund many overseas ministries and supports indigenous ministries all over the world. It is a dynamic agency, which has an income of US $15,765,039 in 2010. It was established in 1943.

In their Spring 2001 newsletter, Paul-Gordon Chandler, President/CEO quoted Rev Wilson Wong (Partners Board member) as saying! , Tr aining indigenous Christians to spread the Gospel is still the most effective means to reach this part of the world.

Paul continues to say, We train for a purpose: to send workers to the unreached. But they cannot be sent unless someone supports them. The small size of the indigenous church and the low economic state of their countries hinder the launching of these strategic ministries. This is where Partners comes in: identifying innovative opportunities and coming alongside and serving Gods servants in the hard places.

Essentially, indigenous works are more cost- and result-effective in comparison to the placement of a foreigner/missionary. They need no acclimatization, language learning, visa and facing a host of cross-cultural issues. In my experience indigenous workers can go further (distance), address local concerns and culture in their messages, take advantage of the citizenships privileges without arousing suspicion of the authorities and consternation of the locals.

Frontline Workers

In Vietnam a lot of funds go into the workers training and support program. The Vietnamese government persecutes the church esp. those in the villages and ethnic groups. A church can lose 90% of its membership in severe persecution. But with proper training of the local leaders it can reduce the rate of attrition. The Cham church is a case in point. The church was in shambles because of persecution in the mid-90s. Today it has through a combination of funding for church planters and training programs, grown in size and leadership to become viable as a force for evangelisation. The Chams was listed as the top priority in the AD2000 and Beyond unreached people groups.

Frontline workers have a right to access good training and support. They are the spearhead and most often are found in the most difficult environment. Trainings and support will not and cannot be provided unless funds are forthcoming from external sources. We need to look for transformational re! sults in our partnership rather than the transactional short-term, short-sighted policies of the result-oriented biggest bang for the buck mindset.

Strategic Work

George Soros the currency speculator and democracy advocate has a soft heart for those whose human rights were violated. He has pumped millions in socio-economic programs to help these countries. Before the breakdown of the Iron Curtain he has poured in his millions to aid democracys activists. According to the Readers Digest, in one of their rare foray into investigative journalism, credited George Soros as instrumental in the downfall of the Romanian regime. George Soros foundation has a powerful guiding principle in their funding: funds are used to build capacity in people living in dictatorial and autocratic nations.

Besides, frontline workers in church planting and evangelism, strategic work may include many other approaches like Bible School, social support programs in resistance and restricted areas, outreach to the least reached and unreached peoples group. In my experience in Laos, they dont need and dont want monthly support for their frontier pastors and church planters. But they gladly receive the offer of support for his frontline workers training program and other forms of assistance. In some areas in Thailand they want funds for training and church planters support while in another province none was asked. Cambodia is willing to shoulder part of the funding though not much. Bangladesh wants both and their support for front-liners will be for the duration of seven years due to difficulty in their socio-economic and religious realities. In Vietnam, a good example of a successful model for support of workers is that urban and rural church planters are supported up to 35-60% of the tithes and offerings of the congregation. Funds can initiate and propel a work but it can also create jealousy, favouritism and greed. One thing for sure each local groups will learn how to use these funds for the good of all,! progres sively.

Conclusion

There are many hard places around the world that are smitten with poverty. Thats not the main reason for funding but if grouped with the above reasons then there is no stopping the transfers of Gods blessings from the haves to the have-nots. Let us not put ourselves in a straitjacket. Training programs that build capacity and empower, should have top priority in our consideration for funding.

Health Benefits of Garlic

Garlic is a common ingredient in most of the dishes that we prepare. Do you know that this gives more than just a sumptuous flavour? Are you familiar with the health benefits of garlic?

Yes, this is not just another ingredient that will make your dish more aromatic and delicious because it has an important role in making you healthier. In fact, it is even referred to as natures penicillin or natural wonder drug because of all the remedies that it could do.

The most important component in garlic that makes it beneficial for health is the sulphur content. Those which are organically grown do not just have a stronger taste but these also have higher amount of sulphur. Hence, it is more beneficial for you health.

Here are some of the most outstanding health benefits of garlic:

• Cure for Common Cold and Flu: Cold, flu and other common illnesses are triggered by virus and bacteria. The power of garlic can help the body fight these by strengthening the defense of the immune system. This enables a person to be cured much faster or avoid the illnesses completely.
  

  Photo Credit: lowjumpingfrog

• Helps Out in Digestion: Garlic enables the lining of the stomach to produce more enzymes. These enzymes digest food properly so that there will be less that would end up as stored fat. Better digestion leads to being able to avoid obesity and heart problems.

• Directly Improves Circulatory System: The health benefits of garlic affect the cardiovascular system in many ways. First of all, it prevents the formation of blockage in the arteries which could hinder proper blood flow. Second, the arteri! es would not harden too. Third, garlic has components which lower bad cholesterol and increase the amount of good cholesterol so that hypertension would not become a problem.

• Fights Cancer: Stomach and colon cancer is easily prevented because of the flavonoids that the garlic bulb contains. The flavonoids can avoid cancer because it inhibits the absorption of carcinogenic components by the cells.

• Anti-bacteria and anti-fungal properties: This is one of the health benefits of garlic that is really important for every person. For people who have weak lungs, garlic can help them prevent contracting lung infections. In fact, even the Chinese traditionally drink boiled garlic bulb with vinegar daily to avoid lung abscess. During the times when there is a serious flu epidemic that has affected many people, garlic will also provide you with an effective defense. This also has antibiotic effect against intestinal infections. For skin problems like athletes foot or ringworm, crushing garlic and applying it on skin will solve the trouble.

To be able to enjoy all the benefits of garlic, it is best to simply have it raw. You can prepare it anyway you want: chopped, sliced or crushed. When garlic is not subjected to heat, it has maximum potency. When garlic is put inside the microwave, this could kill the essential nutrients in it. If you are taking other meds, make sure to consult your physician to ensure that regular intake of garlic would not contradict the effects of the meds.

A fiery taste of northern Thailand

PULAU TIKUS, March 13 As a big-time fan of Thai food, I have eaten at different places and tried different styles, but not had moo kata (Thai barbeque) before. It was therefore an interesting experience when I finally got to eat it at the Aroy Chang Moo Kata in Pulau Tikus.

This unassuming little outlet, with inside or al fresco seating, is opposite the Sleeping Buddha Thai Temple in Lintang Burmah. Jerry Lim started it two years ago.

The chef is from Chiangmai, so the food has a northern slant to it. They like grilled dishes, and theres more use of herbs and vegetables, said Lim of theThais in Chiangmai.

But be warned: they also like their chillies! Many of the dishes are extremely spicy, full of chilli padi, delicious if you can take it, and guaranteed to bring out a sweat and thats just the local version of chilli padi. The Thais dont consider us to be really spicy eaters.

They do all the typical dishes such as the piquant Tom Yam, fiery sour Som Tam (green papaya salad), whole fish done in a variety of tasty ways that only the Thais can do. Non-spicy foods include fragrant Khoon Ob Moon Sen (prawns with glass noodles) and the unusual Cha Om, omelette with a special green vegetable. At lunchtime they offer some very competitively priced sets for office workers, starting at RM5.50+.

Their speciality is moo kata, apparently adapted from the Korean-style barbeque. The moo kata is the light, metal cooking vessel, imported from Thailand, which combines both steamboat and barbeque.

A charcoal fire inside heats the dome-shaped middle over which you place the different types of seafood, sliced pork and beef that come with the set. To ensure they dont stick, and also to give additional flavour, two large cubes of lard are first rubbed all over the vessel.

Unlike Malaysian steamboat, which basically just boils the food, its fun being able to barbeque the thinly sliced meats first, after which they are dipped into (s! picy wh at else) home-made chilli sauces and other condiments.

Once the meats are cooked, the juices flow into the red or clear tom yam stock below, further enriching the flavour. No MSG is used in the preparation, I am assured. Add all the remaining vegetables and noodles to the mix, bring it to the boil once again, and youll finish off the meal with a tasty, spicy bang.

The moo kata comes in two sets, depending on how many people are in the group. If there are two or three, its RM38+, and for three or four pax it costs RM68+, with free top-ups of the soups on request.

Its Thai food with a difference, and a great way of breaking the ice or relaxing with the family or friends over a reasonably priced, tasty meal.

There were large and small groups of people, local and Thai, tucking into it with relish when we were there. Dress casual though; its hot in every sense of the word!

Aroy Chang Moo Kata

22 Lintang Burmah

10250 George Town, Penang

Tel: 010 379 9852

Opening Hours: 11am-2.30pm, 6-11pm. Closed Mondays

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Favourite Pan Mee @ Kepong

My favourite place in Kepong for a good pan mee. Though I have not been here for a long while, the lady still remembers I want to add egg, fish paste & spinach. And the chili sauce is awesome.


See my previous postings of this place hereand here.

Restoran Jaya Corner
(Next to Happy Court Apartment)
Jalan Kuang Gunung
Taman Kepong Kuala Lumpur
GPS : 3.207458,101.63752

LuxBite @ South Yarra

It is amazing how facts like Penny Wong, the Australian Finance Minister or Bob Carr's wife or even at one stage Guy Sebastian were born Malaysians would qualify as news in the local Malaysian newspapers. I wonder what is the point of acknowledging them instead of reporting actual news.

Just on that trend, I am surprised I haven't read an article in a Malaysian newspaper about how LuxBite, a quaint dessert place in South Yarra is making a name in the city of good food. Yes, the owners hail from Malaysia (Oh, I am proud that I am Malaysian).

Anyways, back to Lux Bite. Their concept is really simple, desserts and plenty of them. Not just any plain old dessert but different kinds of cakes / pastries / macarons that looks so beautiful that you can hear them calling out to you.

We stop by one weekend and to be honest were quite overwhelmed at the display. Finally about 5 minutes of starring, we ordered the afternoon tea set which came with a couple of sandwiches, 5 macarons, 2 desserts and 2 drinks for AUD42. Not the cheapest deal out there but the area isn't a cheap one too.

The mango cheese cake was light and all of us loved it to bites while the chocolate cake, my choice obviously, was worth every single calorie it has inside it.

Lux Bite is pretty famous for their macarons and particularly asian flavours like Kaya and Pandan. The Kaya one even have a "butter" layer in the middle of the ganache to resemble our typical kaya toast. However, we thought the flavours were a little flat and not prominent enough of the said flavour. Taking a bite into the pistachio and the green tea one, we couldn't get enough of the flavour but tasted sugar more than anything else. There were more successful ones like the salted caramel and peanut butter and jelly were pretty good. The Wife compared to the Zumbo ones and said it was pretty average.

The sandwiches were a little ordinary too; one came with egg mayo, one with bacon and the other with smoked salmon.

I guess if I were to ever come back, I be happy to take away a couple of desserts (there were so many more we wanted to try) which are around the A$8-10 per piece and might give the macarons another go (A$2.50 a piece (I think) and see if our experience was an one off.

Address and contact details:

Verdict: 3.5 stars out of 5 stars. Had we just tried the cakes with coffee, I think the rating would have been much higher.

A Minor Place & Butter Tree

Time for the most important meal for the day: let's return to A Minor Place at Plaza Damas & check out Butter Tree at Section 17 for bread, bacon & eggs.

Earlier entry on A Minor Place: March 6.

Fluffy eggs? Yep. Authentically porky bacon? Check. Well-prepared sliced mushrooms & toast? Pretty much. Throw in a fresh-fried hash brown & a plump, savory-juicy bratwurst, & it makes waking up at 9am on a weekend worthwhile.

French toast with bacon & caramelized bananas, drizzled in maple syrup. There's a homemade touch to this _ simple enough for many to whip up at home, foraging for basic ingredients from the fridge to toss into the pan.

Wine isn't sold at A Minor Place, but bring your own bottle; no corkage charge is imposed.

Feel it's too early to start drinking during breakfast? Order the latte, if you must.

Cappuccino & ice-blended, all competently executed.

Next, heading to Butter Tree bakery, which started serving all-day brekkie dishes this month.

Scrambled eggs on toast with turkey ham. Decent, though uninspired.

More sinful: Monte Carlo sandwiches _ chicken ham & cheese between egg-battered bread.

Densely hearty, moist Guinness choc cake. The bitter taste of the booze is pleasantly pervasive.

Salted caramel & peanut butter whoopie pies. A bit too cold & hard when they leave the chiller; let them sit a little longer at room temperature, so the texture turns more enjoyable.

Pineapple & red bean macarons, RM2.50 per piece (RM10 for five). Not bad, but not the best.

Scalding-hot coffee & tea are available. The service at Butter Tree is as cheerful as the setting.

Bonus place: Frontera at Jaya One also serves breakfast recipes, of the Mexican persuasion.

Something that's full of starchy-creamy flavor: Huevos Rancheros _ fried eggs with flour tortillas, ranchero tomato sauce, sour cream & guacamole. Ay caramba, this is addictive!

Wet your lips with Patron An! ejo prem ium tequila & Patron Cafe XO coffee-tequila.

Horny Margarita & Jalapeno-infused Sauza Bianco Margarita (more fiery than we had figured!).

The Don, a mountain of a Margarita, made potent with Don Julio Reposado tequila, Remy Martin & Grand Marnier. Hic!

Eat, drink & be merry, for in the afternoon, we will surely need a siesta.

A Minor Place,

G-0-11, Plaza Damas, Sri Hartamas, Kuala Lumpur.

Tel: 03-6211-7418

Open Tues-Sun, 8am-4pm.

Butter Tree,

Happy Mansion, Section 17, Petaling Jaya.

Open daily, 8am-7pm.

New seasonal menu by Chef de Cuisine John Nash @ Lafite, Shangri-La Hotels Kuala Lumpur

Last week, someone asked me what was the most interesting thing I ate recently. I didn't have to think long as there was one dish which stood out for me - it was this dish fromLafite, Shangri-La Hotel KL.. read on..

Crispy Amadai with Endive, Mushroom and Lentil

In November 2011, a new chef by the name John Nash joined Lafite as the Chef de Cuisine. He hails from Virginia, United States and has attended the prestigious Le Cordon Bleu. I had the privilege of meeting and talking with this chef when I dined there recently. He clearly is a great chef as all the food we tasted was delicious and very beautifully presented. He tells us that taste is important, but presentation is the key to making a dish stand out.

Feast your eyes and mouth..

The signature flower arrangement at Lafite

It was the busiest I've ever seen the restaurant, many eager to try the new chef's offerings. As mentioned previously, the set lunch has now been changed to a 3-course menu for RM99++, and will be rotated every 45 days. Same goes for the a la carte menu, which will be rotated 45 days to reflect the seasonal ingredients that the chef can get his hands on (ie two new menus each season). Currently, the menu showcased is from the winter season, in mid March it will be changed to a spring menu, which I think will be good since it's the chef's favorite season.

From the dinner a la carte menu, you can either opt for the 3-course (RM! 195++) o r 5-course (RM275++) and is available Mondays to Saturdays. There are 4 selections for each course. The food here is modern French.

The delicious winter butter made from maple syrup, figs, raisins, and apricots. So good you can even eat it on its own.

From the next menu onwards, Chef de Cuisine John Nash will also be showcasing his own bread.

Diners start with a trio of amuse bouche. Yes, three little surprises instead of one. ;) Isn't that a great start already? We had the crab with lemon jelly, followed by the playful goat's cheese bon bon and beetroot (with a crunchy surprise in the centre) and a slightly spicy prawn with lemongrass.

Trio of amuse bouche

My favorite was the goat's cheese bon bon cos it's cute ;)

Prawn lemongrass

Crab with lemon jelly and caviar

First course was the fabulous Boston Lobster, served with caviar, grapefruit and vanilla sauce and date puree. Firstly, I love the colours - don't you think it's just vibrant and makes you happy, hard to believe that this is from winter season right? The tender lobster (thick chunks too!) has been butter poached and was just uber yum.

The next dish is the one that is really unique... crispy amadai fish. This fish, roughly 1kg each, is from Japan. What makes this truly unique is that the fish is deep fried with the scales intact (yes edible scales!!). You know how irritated you get if you ever find a piece of scale on the fish skin, and who would have thought you could actually eat them. It's almost tempura-like, crispy scales and skin and then moist and sweet flesh on the inside. I asked the chef if the scales are actually soft before cooked, but he said they are hard so I was even more impressed that he got to make it edible! This was served with porcini mushrooms, lentil puree, mustard emulsion and endive. Very simple but interesting dish!

Crispy amadai

The scales look so pretty!

The next dish to arrive was the Wagyu striploin, Master Kobe with a marbling of 10+. Cutting through the tender meat, it revealed a beautiful pink centre. I devoured the meat, and the pairing with barley, horseradish foam, potato ring and black salt was spot on. Later, I found out that the steak has been sous vide first before being seared for a crusty finish.

The black salt was something quite unique

Voila- beautifully cooked!

It was interesting to learn that the chef creates his own desserts, as many fine dining kitchen usually have a separate pastry chef. Dessert was the soft chocolate roll which was deliciously rich and creamy. It was served with a peppermint ice cream, spice cake and chestnut puree! .

Gorgeous looking and tasting dessert

Chef de Cuisine John Nash and moi ;)

Flower bouquet at lobby

Service has greatly improved. The staff seemed to be much more knowledgable about the dishes (Chef John Nash tells us that he briefs the service crew regularly) and service is friendlier. I could quiz them about ingredients on the plate and they would have an answer for me (versus the common answer you get in many restaurants, "I don't know, let me go ask the chef". )

Opening times: Lunch Monday to Friday 12.00 - 2.30pm; Dinner Monday to Saturday 7.00pm - 10.30pm. Closed on Sundays and public holidays.

Location: Lafite Restaurant, Lobby Level, Shangri-La Hotel, 11 Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia.

Tel: 03- 2074 3900

Website: http://www.shangri-la.com/en/property/kualalumpur/shangrila

GPS Coordinates: 3.1541, 101.706297

* This is an invited review.