PS2022020 19022 Eysy Digital Lambassador Profile Image Card v2_Nur Farisya Abdul Shukor.pn

To develop more people to reach their fullest potential, that is one of Nur Farisya Abdul Shukor’s mission and vision for life. She knows that there is more to life worth living, which is having a true purpose and helping others achieve their goals and dreams.


Farisya has 11 years professional working experience in Corporate Communications/ PR/ Marketing and Business Development. She has a Diploma in Communication and Media Studies from Universiti Teknologi Mara (UiTM) and a Bachelor Degree (BA) in Public Relations from Deakin University Australia. Nur Farisya Abdul Shukor is currently the Business Development and Special Project Manager with Direct English Malaysia / Melewar Learning Resources.

Apart from her full-time work in the education and training sector, she is also a Freelance Professional Emcee, Moderator, Voice Over Talent, Professional and Youth Mentor. 

She has delivered talks to students from various institutions of higher learning in the country and also to Young Malaysian Diplomats from Wisma Putra Institute of Diplomacy and Foreign Relations (IDFR). She also active in education advocacy via social medial and is given the recognition as the “70 Rising Personalities and Linked In in Malaysia 2020” by Marketing in Asia.




Yakiniku simply means “grilled meat” in Japanese, and is popular among those who fancy barbeque food. In this video, Chef Vic shares how you can enjoy Lamb Yakiniku, a recipe of his own using slices of Australian lamb pan fried, served with toasted sourdough and accompanied with a refreshing minty apple salad.


  • 1kg Australian Lamb leg, cut in small pieces

  • 1 packet Meat Curry

  • 1 box Coconut Milk (Santan)

  • 2 Tomatoes, cut into small pieces

  • 3 Potatoes, cut into small pieces

  • 1 tsp Salt

  • 3 Cinnamon

  • 3 Star anise

  • 3 Cloves

  • 2 cups Water

  • ½ tsp White pepper


Lamb Marination

  • 1 large Red Onions grind to a fine paste

  • 1 large Red Onion, sliced

  • 3 cloves Garlic, grind to a fine paste

  • 1 Red chili, sliced then grind to a fine paste

  • 1 small Ginger, grind to fine paste


  1. Marinate the lamb with the lamb marination for at least half and hour. Set aside.

  2. Heat oil in pot and fry the sliced red onions , cinnamon, cloves and star anise.

  3.  Add the marinated lamb to the pot and stir fry till fragrant.

  4. Pour in the santan milk then add water into the pot and cover the pot. 

  5.  Add potatoes and tomatoes

  6.  Add in salt and pepper to taste.

  7. Serve hot white rice.