About Nasrul

Nasrul has been setting new standards as an author, photographer, editor, educator, and art director for more than a decade. Currently Editor-in-Chief at Light & Composition, Head of Department of Art and Photography, and Language and Linguistics at Light & Composition University, Nasrul started his professional career in 2000. A couple of years later, Nasrul made his debut into advertising and joined Grey World Wide, where he worked with well-known organizations such as Nokia, Coca-Cola, Bata, and Telecom Malaysia. In 2006, he joined Paper Rhyme, as Head of Interactive, and at the same time helped in establishing the advertising and event management firms like Spell Bound and Final Avenue. From 2000 to 2007, he also made 4 documentaries, 35 animated commercials, and more than one hundred high-end corporate websites. However, everything changed while he went on the Annapurna Circuit trek, in Nepal, Nasrul left advertising and became a full time writer and photographer.

He wrote books such as The Quintessence of Photography: Understanding Composition, for developing artistic vision, and The Essence of Close-up Photography, for developing the basics of photographic vocabulary and exploring close-up photography with an artistic touch. His other books are Illuminating Nature: Moments in Reflection, with vivid examples of nature and wildlife photography, and The Happy Children of the Third World, which touches on the meaning of life, to its core. Nasrul has published over 100 articles on various aspects of art, photography, language, linguistics, religion, and science.

A Network Management graduate, Nasrul spent his first two and half years in the Department of Computer Science. Once he became Cisco Certified Network Associate, followed by Cisco Certified Network Professional and Cisco Certified Security Professional, he chose to complete his graduation in networking rather than computer science.

After leaving advertising in 2007, Nasrul was craving to learn more about the science of language, and thus, completed his MSc in Applied Linguistics and Second Language Acquisition. Spending most of his time studying, photographing, researching, and traveling through different cultures, which drew Nasrul closer to people, life, and nature. He also researches and studies different religious’ scriptures in their original language using today’s established science, in order to understand the meaning of life. Nasrul’s research on science and religion helped him accept Islam.

Entries by Nasrul

Kaffir Lime leaf

One of the key ingredients of Thai as well as many Southeast-Asian cuisines, Kaffir lime leaf has a very bitter with bumpy skin. However, it is one of the most aromatic of all herbs. Kaffir Lime leaf can be used fresh or dried, and can also be stored frozen. Used in Thai and Southeast-Asian such as Indonesian, Lao, and Cambodian soups, curries and stir-fries. In Thai cuisine, dishes such as Tom Yum is not complete without Kaffir Lime leaves. In Vietnamese cuisine, leaves are used in the chicken curry to add fragrance. In Indonesian cuisine, especially in Balinese and Javanese cuisine, Kaffir lime leaves are used in Soto Ayam and in fish curries along with Indonesian bay leaf.

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Capsicum

Native to the Americas, where it has been cultivated for thousands of years, Capsicum is now cultivated worldwide and has become a key element in many cuisines. It can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, or cooked in stir-fries or other mixed dishes. Capsicum consists of 20 to 27 species, five of which are domesticated: C. annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens. In the United States and Canada, the common heatless varieties of capsicum are referred to as bell peppers, sweet peppers, red/green peppers, or simply peppers. In Australia, New Zealand, and India, heatless varieties are called “capsicums”, while hot ones are called chilli/chillies.

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Mace

Comes from the nutmeg fruit, mace has similar sensory quality of Nutmeg. Mace has more delicate flavor than Nutmeg and often preferred in light dishes for the bright orange, saffron-like hue it imparts. Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavouring light-coloured cakes and pastries, especially donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces. Adding some to mashed potatoes or sweet potatoes creates a more interesting side dish. Some beverages improve with a little mace, especially chocolate drinks and tropical punches. In original European cuisine, mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. It is also commonly used in rice pudding.

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