MANTERA vs Hikayat Merong Mahawangsa

Some of you probably heard of both names in the title of this blog post and know what it is about but as far as i know, a lot more Malaysians out there have no idea on these movies below and what is it about.

For your information MANTERA stands for Man Transformable Exo-Robotic Armour. *silence for 10 minutes*

YES. It’s a bit Errr the name but well the trailer looks promising!! At least the pictures i found online on the movie makes me want to watch it, and though the name is a bit Errr, i guess Cicakman still tops the list of one of the most stupid local superhero movie name.

So yeah, if you look at the poster above, you’ll probably think that this is a local production which is TRANSFORMER-like? Woot! No it’s not.

It’s more like Kamen Rider/Baja Hitam/蒙面超人 and the movie talks about an organization on an evil plan with some high-tech robotic machine involving some kick-ass nano-tech. Definitely, sound more interesting than Cicakman to me anywhere anytime any day!!

The main character in this movie got a bike that could transform into a robotic armor equipping the person to have superhuman powers. Lots of CGI involved. Read no more!

Watch the trailer below!!
*I read somewhere that some of the scenes were shot with Canon EOS 7D!

Then here comes another movie with the name – The Malay Chronicles : Bloodline or better known as Hikayat Merong Mahawangsa!! A KRU Studios production. This movie talks about something totally different than the movie above.

Featuring a history background back in the olden days during the days of Malay Rulers with heroes & warriors along with economical relationship with countries around the region.

You could probably relate it to some ancient Kung Fu film with a hero going against the evil force saving the people and well of course, there’s this girl who’s the love of his life. That kind of story. 300 was one of the film that came to mind when i watched the trailer of Hikayat Merong Mahawangsa.

Quite a lot of detailed shots with CGI effects added, the production cost seems to be a lot and from the trailer itself, the movie looks very very promising and i’m looking forward to this very movie that is scheduled to be out in March this year 2011.

Just. Watch the trailer below!

It is definitely an exciting year for Malaysia if you ask me. Good movies are coming up, good and quality ones!!

Not those lame stupid movies that can only cheat the local audience with production team/company/group that is ONLY satisfied with just the local box office earnings.

Looking at both the trailers above, it seems that there are movie makers in Malaysia who are really getting more serious into producing films that could make it big going beyond the shores of Malaysia.

I really hope that both movies won’t disappoint me when it is out. Won’t expect them to be as good as Transformer nor 300 but at least be at a certain standard that is. Will definitely catch them both in the cinemas when it’s out in 2011 this year!!

More Related Pictures below. Enjoy!! and be VERY excited in this 2 local movie production!! =)

#1 MANTERA – Man Transformable Exo-Robotic Armour

#2 MANTERA – Man Transformable Exo-Robotic Armour

#3 MANTERA – Man Transformable Exo-Robotic Armour

#4 MANTERA – Man Transformable Exo-Robotic Armour

#5 MANTERA – Man Transformable Exo-Robotic Armour

#6 MANTERA – Man Transformable Exo-Robotic Armour

#1 Hikayat Merong Mahawangsa / The Malay Chronicles : Bloodlines

#2 Hikayat Merong Mahawangsa / The Malay Chronicles : Bloodlines

#3 Hikayat Merong Mahawangsa / The Malay Chronicles : Bloodlines

#4 Hikayat Merong Mahawangsa / The Malay Chronicles : Bloodlines

#5 Hikayat Merong Mahawangsa / The Malay Chronicles : Bloodlines

The Malay Chronicles: Bloodlines (Hikayat Merong Mahawangsa)

• Release Date: 10th March 2011
• Language: Malay
• Running Time: 110 mins
• Genre: Action
• Director: Yusry Abdul Halim
• Cast: Jing Lu, Stephen Rahman Hughes, Deborah Henry, Umie Aida, Ummi Nazeera. (Full Cast)
• Local Distributor: Kru Films

Based loosely on the 16th century historical document entitled ‘The Malay Annals’, ’The Chronicles of Merong Mahawangsa’ is an action-packed epic feature film, with mythical characters, magical moments and dazzling visual-effects sequences. Merong Mahawangsa was a descendant of Alexander the Great, a renowned naval captain and traveler who came to Asia several hundred years ago.

The year is 120 AD… a time when the Roman Empire is at the height of its power, during the reign of Hadrian – one of the Five Good Emperors. Meanwhile in China, the Han Dynasty is firmly cemented as the ruling empire and is expanding into Central Asia… one hundred years before the period of the Three Kingdoms. As the Roman fleet did their repairs and traded in Goa, they asked Merong Mahawangsa to escort a Roman prince to Southeast Asia, to wed a beautiful Chinese princess from the Han Dynasty. The Chinese princess and the Roman prince are supposed to meet halfway and be married on neutral grounds.

However, the pirate nation of Geruda had other plans. They decided to kidnap the Chinese princess and use her as ransom. En route to the Straits of Melaka, Merong Mahawangsa’s fleet was attacked by Geruda’s forces while stopping at a small island to replenish supplies.

Will Merong Mahawangsa be able to rescue the Princess and re-unite her with her betrothed in a marriage that is set to bring together two great civilizations from the East and West ?

Durian Delight Cheesecake

Ingredients: 1 piece 22 cm / 11 inches blind-baked Tart Shell – see below* 900 g / 1 ¾ pounds Cream Cheese ½ cup / 4 fl oz Sour Cream or Natural Yoghurt ¾ cup / 6 fl oz Honey 1 Tbsp / ½ oz Castor Sugar 4 Large Eggs, separated ½ cup / 4 fl oz Fresh Milk 1 ½ cups / 12 fl oz Durian Flesh 1 Tbsp / ½ fl oz Vanilla Essence Castor Sugar for dusting 22-cm Blind-baked Base Ingredients*: 150 g / 5 oz Butter, cut into large cubes, chilled ¼ cup / 2 oz Caster Sugar 1 Egg 1½ cups / 12 oz All-Purpose Flour ½ cup / 4 oz sliced toasted Almonds Green Beans / Chickpeas – enough to cover pan for a layer

Method: With an electric mixer, blend the Cream Cheese till smooth. Add in Egg Yolks one at a time, and leave the mixture blending for 2 minutes to mix well. Add in Sour Cream, Honey and Milk, and Vanilla Essence. Blend till smooth. Occasionally, use a plastic spatula to scrape the side of the bowl to avoid clumps. Add in Durian flesh and mix well. In another bowl, beat Egg Whites till white and fluffy. Fold the Egg Whites into the batter. Pour batter unto Blind-baked Base, and bake for 50 minutes at 180°C (350°F). Turn off the oven heat, and leave the door ajar. Allow the Cheesecake to cool in the oven for an hour or two. Once the Cheesecake has cooled, dust the top lightly with Castor Sugar. 22-cm Blind-baked Base: Place Flour, Butter, Sugar and Almond in a large bowl, and rub them through fingertips till rough dough is formed. Add in egg, and continue to knead the dough till smooth. Add cold water if necessary. Place to rest in fridge for 20 minutes. Place dough in a 22-cm non-stick spring form pan. Pat pastry into corners of the pan, making sure the pan is evenly lined with pastry before trimming off the excess. Score the pastry with a fork, and then place tin foil over the pastry and fill the top with Green Beans. Bake the pastry for 20 minutes at 180°C (360°F), till crust becomes nice and golden. Remove foil (together with Green Peas), and set aside to cool.

Mango and Banana Custard

Ingredients: 1 piece 22 cm / 11 inches blind-baked Tart Shell – see below* 3 large Eggs, beaten 80 g / 2 4/5 oz Castor Sugar 1 Tsp Vanilla Essence 45 g / 1 ½ oz All-Purpose Flour 450 ml / 15 fl oz Coconut Cream (Santan Pekat) or Milk 300 g / 11 oz / 2 Mangoes - peeled and cubed 300 g / 11 oz / 2 Bananas - skinned and thickly sliced; cut last to avoid oxidization 1 tsp Lemon Juice 2 tsp Brown Sugar 30 g / 1 oz sliced toasted Almonds 30 g / 1 oz Butter, leave at room temperature Handful of Lemon Zest Cinnamon Powder for dusting Salt to taste 22-cm Blind-baked Base Ingredients*: 150 g / 5 oz Butter, cut into large cubes, chilled ¼ cup / 2 oz Caster Sugar 1 Egg 1½ cups / 12 oz All-Purpose Flour ½ cup / 4 oz sliced toasted Almonds Green Beans / Chickpeas – enough to cover pan for a layer

Method: Warm Coconut Cream on low heat. Avoid boiling to avoid Coconut Cream from curdling. In a large bowl, whisk together Eggs, Vanilla Essence, Lemon Juice, warm Coconut Cream and Sugar. Add Flour in a little at a time. Whisk well. Grease pan with some Butter. Spread Fruits randomly in pan, and pour mixture onto Fruits. Sprinkle Lemon Zest, Almonds, Brown Sugar, and Butter chunks on the top. Dust on Castor Sugar and Cinnamon Powder. Bake in preheated oven at 180°C (360°F) for 20-25 minutes, till filling sets, and top is golden brown. Serve warm with Ice Cream. 22-cm Blind-baked Base: Place Flour, Butter, Sugar and Almond in a large bowl, and rub them through fingertips till rough dough is formed. Add in egg, and continue to knead the dough till smooth. Add cold water if necessary. Place to rest in fridge for 20 minutes. Place dough in a 22-cm non-stick spring form pan. Pat pastry into corners of the pan, making sure the pan is evenly lined with pastry before trimming off the excess. Score the pastry with a fork, and then place tin foil over the pastry and fill the top with Green Beans. Bake the pastry for 20 minutes at 180°C (360°F), till crust becomes nice and golden. Remove foil (together with Green Peas), and set aside to cool.

Johor Laksa

Ingredients: Ingredients A: 125 ml / 4 fl oz Vegetable Oil 2 litres / 64 fl oz Coconut Milk (Santan Cair) 500 g / 1 pound 1 ½ oz fresh Prawns 300 g / 10 oz Indian Mackerel (Ikan Kembung), boiled and flaked 1 kg / 2 pounds, 3 oz Wolf Herring (Ikan Parang), grilled or boiled and flaked 100 g / 3 ½ oz Salted Fish (Ikan Masin) 2 small packets Meat Curry Powder – mixed with water to a paste 1 cup roasted, pounded desiccated Coconut (Kerisik) 1 cup Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain 15 Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped 5 Mint Leaves (Daun Pudina), finely chopped Salt and sugar to taste Seafood Stock Prawn heads / Fish bones (optional onion, Dried Shrimps, Lemongrass (Serai) and fresh herbs) fried till fragrant, add in water and bring to boil. Blend all ingredients well and strain. Laksa Paste Ingredients: 3 cm / 1 ½ inch Galangal (Lengkuas or Blue Ginger), peeled 2 cm / 1 inch fresh Ginger, peeled 8 Lemongrass (Serai), sliced 5 Garlic cloves ½ cup / 4 fl oz dried Shrimps (Hebi, Udang Kering), soaked in cold water and drained 3 cm / 1 ½ fresh Turmeric (Kunyit), peeled 30 dried Chilies, soaked in boiling water and well drained 125 ml / 4 fl oz roasted Shrimp Paste (Belacan) 25 Shallots (Red Onion), peeled 1 cup water Ingredients B (optional): 2 packets Spaghetti, boiled until cooked 2 Cucumbers, peeled, discard seeds and slice into thin narrow strips 250 g / 9 oz Bean Sprout (Tauge) 200 g / 7 oz Long Beans or Snake Beans (Kacang Panjang), sliced thinly 15 Basil Leaves, finely chopped 10 Calamansi Lime (Limau Kalamansi, Limau Kasturi), halved 1 Tbsp pounded Chili and roasted Shrimp Paste (Sambal Belacan)

Method: Heat Vegetable oil in a heavy pot. Add in the Laksa Paste and render the Paste slowly. Fry till fragrant. Add in Meat Curry Powder (mixed with water), and cook over moderate heat until fragrant and oil begins to appear on the surface. Add in all the flaked Fish, dried Fish, Prawns, Coconut Milk and Seafood Stock. Add in fresh herbs (chopped), Tamarind Juice and roasted, pounded desiccated Coconut (Kerisik). Add in salt and sugar to taste. Simmer over low heat for 20 minutes until gravy thicken, then serve the Laksa gravy together with Ingredients B.

Oxtail Soup (Sup Ekor)

Ingredients:

125 ml / 4 fl oz / ½ cup Vegetable Oil
500 g / 1 Pound, 1 ½ oz Oxtail, cleaned and cut into bite-size pieces
2 Tbsp, 1 oz Coriander Powder (Serbuk Ketumbar)
1 Tbsp / ½ oz Cumin Powder
1 Tbsp / ½ oz Fennel Powder
1 ½ Tbsp / 1 2/5 fl oz Tomato puree
1.5 litres / 2 Pints / 6 cups water
1 Carrot, peeled and diced
1 Potato, peeled and diced
2 Celery, diced
Handful Black Pepper, freshly cracked
Handful Coriander (Cilantro, Chinese Parsley or Ketumbar), chopped
Handful crisp-fried Shallots (Bawang Goreng)
Salt

Whole Spices:

4 Cardamom Pods
1 Cinnamon Bark (Kulit Kayu Manis)
6 Cloves
2 Star Anise

Paste Ingredients: - to be finely grounded

10 Shallots (Red Onions), peeled
4 Garlic cloves, peeled
2 Lemongrass (Serai), finely sliced
1 cm / ½ inch fresh Ginger, peeled
1 cup water

Method:

Mix Oxtails with flour, salt, black pepper, and sear in hot vegetable oil. Fry until all sides of meat are caramelized. Drain and set aside.

Using the same oil, sauté the Whole Spices and Paste until fragrant. Add in Coriander Powder, Cumin Powder and Fennel Powder, Black Pepper and sauté over low heat for 3-4 minutes until fragrant. Add in Celery, mix them, and off the fire.

Put the Oxtails into a big pot; add in Carrots, Potatoes, Tomato puree and the Spice Paste. Add in water, Coriander, Parsley, Lemongrass, crisp-fried Shallots, and Salt to taste. Mix them evenly and bring to simmer for 2-2½ hours, until the Oxtail is tender.

Just before serving, garnish soup with some Spring Onion and crisp-fried Shallots.