A RUSSIAN woman who fell in love with Malaysia, has been shining a spotlight on the country through social media.
After moving to Malaysia from Moscow about three years ago, Dr Ekaterina Rashidin has been creating digital content focused on highlighting the people, food, traditions and local industries.
“Malaysia stands out as a benchmark for harmonious multicultural living.
“Only a few countries could match its ability to blend diverse cultures,” she said.
She added that the country’s cultural richness was what first drew her here.
Ekaterina, who speaks basic Bahasa Malaysia, said producing such content had brought her across the country, including various spots in Johor, Pahang, Selangor and Sarawak.
“Food is often an entry point into local culture.
“I have grown fond of several Malaysian dishes, including ayam goreng berempah, ikan patin tempoyak and Johor laksa.
“And I have recently learned to eat using my hand, in keeping with local tradition,” she said.
While visiting Johor Baru last December, she learned about Kluang’s coffee tourism initiative and decided to make a trip to the district to experience it.
Ekaterina was particularly drawn to the recently-launched coffee passport programme, which encourages visitors to explore local coffeeshops in Kluang.
“Before this, I did not know Johor was known for its coffee or that there were so many local brands from Kluang.
“During my visit, I spoke to both young baristas and older patrons at traditional coffee- shops, listening to their stories and learning about the district’s coffee heritage.”
She highlighted the historical roots of Kluang coffee and pointed out that during the colonial era, Malaysian coffee beans were often viewed as “inferior” by the British.
To suit European tastes at the time, coffee makers in towns such as Kluang roasted local beans with butter, sugar and other ingredients to mask what was perceived as weaknesses in the coffee, she elaborated.
“Today, a barista from Kluang using Malaysian Liberica beans has even won an international barista competition.
“What once had to be ‘improved’ for colonial palates is now winning global recognition on its own terms,” she noted.
While travelling, Ekaterina has also been gathering material for her upcoming book.
