Thursday, 16 October 2008

Irma Resti Satryana Ismail left us at 12 am today, 16th.October,2008

When I checked my mailbox today I saw an email from a long lost primary school friend, Jamilah Mahat. We used to go to school together (though we were in different primary schools) when we were living at Lembah Keramat. The subject was "IRMA RESTI SATRYANA ISMAIL". It struck me a moment as I remember seeing Irma Resti in one of my FB friend's picture and actually sent a message to her and requested to be added to her friends' list. yesterday.

When I opened the mail, this was the content:


Hi Siti, this is Jami if you could remember me. How are you??

It was only you that came into my mind to share the sad news that Irma has passed away. Innalillah... Last I met her was 3 years ago when we both attended a reunion.

I have to google your name till I found where you are. Hope we can catch-up soon.

Best regards,

Dear All,

We received a piece of sad news this morning on the demise of our colleague, Irma Resti. She joined Murphy in 2005 and was the secretary to Austin Hourston, Technical Services Manager. Irma had just given birth recently. Last night, she was complaining of chest pain and was brought to the clinic for treatment. As at now, we are awaiting doctor's report on the cause of death. Her body will be laid to rest today after the zohor prayers at the Ar-Ridhuan mosque in Kampung Pasir. HRD has made arrangements for a bus to take our staff who wish to pay their last respects to Irma. As seats are limited, please contact Rose Niza (extension 8789) to book a seat. We are also passing the hat around for those who wish to contribute to Irma's family. Those who wish to do so may contact HRD Salimah ( extension 8808). On behalf of Murphy Oil.....Al-Fatihah.....
Irma Resti and I were close friends during primary school days. We had two Irmas the: Irma Resti and Irma Diana. We were separated after Std. 6 when both of them went to St. Mary's while I went to CBN. Irma Diana and I met again in UM after Form 5 and are still in touch till today but Irma Resti and I lost touch. I couldnt remember when was the last time we met.
My mom used to drive us back from school and we would drop her at her home in Taman Bunga Raya, Setapak.
I was just a day late in finding out that she was on FB too.
Anyway, she had always been a nice and good friend when we were together and will always be in my memory.
p.s. When I go back to Malaysia, I must get in touch Jami who used to be my neighbour, too.

Sunday, 12 October 2008

Craving for Briyani Rice at Tamil Nadu Restaurant

Click on map to enlarge.

Being Malay, these guys just cant go without rice. What is lunch without rice??? So, right after the Korean Bbq at Sakhol's place we headed for Tamil Nadu, a Muslim North Indian Restaurant on Silom Soi 11. According to the guys, this restaurant serves the best Briyani rice in town. Since I'm not a Briyani lover I don't really fancy this place. Anyway, they ate as though they haven't seen food for days!!! I had a glass of cold Lassi only as I was already full after the bbq lunch had earlier. Sakhol, please dont feel offended as the food served at your place was really's just that these guys have not had the Tamil Nadu's Briyani rice for more than a month due to Ramadhan!!!!

Just look at the number of dishes ordered. Notice the banana leaf which Din uses...that was taken from Sakhol's place...they miss eating rice on banana leaf...and it was my brilliant idea to bring along the leaf to replace plates!!! If you do go to Tamil Nadu Restaurant, please don't expect your food to be served on banana leaves, yeah.

We left home at 11am and reached home again at 7pm after an hour session of foot massage at a spa on Ngam Wong Wan Road, about 2km from our apartment.

Such a fruitful and quality Sunday spent with fellow friends in Bangkok.

Korean bbq at Sakhol's place

In Bangkok, Hari Raya Aidil Fitri is celebrated on the 1st day only unlike in Malaysia where open houses are organised throughout the 30 days of Shawal. We are very thankful to Sakhol, Keiron's Thai colleague who decided to invite his Muslim colleagues to his house for a Korean bbq lunch. Well actually he was 'forced' to organise it...he,he,he. Anyway, thank you very much Sakhol for having us and we had a wonderful time sharing stories, exchanging experiences and most of all, a great lunch. My gratitude also to Juwairiah fot the 'nam dtun peep' and banana leaves which I took home with me. The lovely and energetic hosts: Juwairiah & Sakhol

A tent is pitched specially for this occassion.

Sakhol shows the technique of barbequing, the right way.

Sakhol explains the process of preparing the meat to Khalid and Zailani.

Delicious, tender beef being grilled on charcoal burner.

2 in 1:the vegetables are soaked in soup at the side of the pan
while the meat is being grilled in the middle.

Frying quail eggs in a special mould tray on the charcoal burner.

The two lovely ladies in charge of preparing the 'som tum': Haneefa & Lynn

The expert pounding chillies and garlic, which is the first step in preparing 'Som Tum'.
Hey maybe I can start a 'Som Tum' stall back in Shah Alam!!!

All the ingredients are mixed using the mortar & pestle.

The outcome. Hmmmm...aroi mak mak!!!

The hosts with the guests:
Back from left: Keiron, Khalid, Abbas, Sakhol's dad in-law, Din, Sakhol & Juwairiah.
Front: Lynn, Haneefa (Din's gf), Mubina(Abbas' gf) & Sakhol's mom in-law.
Hey...what happened to Zailani???....oh pai hong nam
From left: Haneefa, Juwairiah's mom, Juwairiah, me & Mubina.

Saturday, 11 October 2008

Clear Tom Yum Goong

This recipe is specially requested by Ghaz who's residing in Yanbu, Saudi Arabia. This is called pak chee farang. Don't know the name in English or Malay as I couldn't find it in markets in Malaysia. It is one of the herbs used in preparing tom yum in Thailand. It gives the taste and aroma of tom yum besides kaffir lime and coriander sprigs. I didn't include this herb in the recipe below as it's optional since it's not easily available else where.

Coriander sprigs, cherry tomatoes and straw mushrooms.

Freshwater prawns

Herbs in boiling chicken broth.

Ready to be slurpped!!!!

2 lemongrass stalks, cut into 1" pieces and smashed a bit
6 kaffir lime leaves(daun limau purut);torn with center vein removed
2 tablespoons galangal;thinly sliced
1 tablespoon coriander roots, about 2 roots
2 shallots;pounded
1 big onion;sliced
5 cherry tomatoes (any kinds of tomatoes);halved
2 cups chicken broth
1/2 cup mushrooms; any kinds of mushroom that you like
3 thai chilies (cili padi) smashed (add more for more spicy)
3 thai chilies; roasted *optional: to be used if adding milk
6 freshwater prawns; whole or halved
2 tbsp fish sauce
2 tablespoon lime juice (or more to taste)
salt to taste
3 tablespoons fresh milk *optional
1 tablespoon coriander springs;chopped

Clean the prawns by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head. This is very important, as that fat imparts a signature flavour into Tom Yum Goong. Set aside.

Boil the broth on high until it comes to a boil.
Add the lime leaves, shallots,lemongrass, coriander root, galangal and tomato. Boil for 4-5 minutes . If you’re using fresh ingredients, 4-5 minutes should be enough.
Add the prawns, mushrooms and sliced big onion to the soup. Cook until prawns turn pink, about a minute.
Add the fish sauce and remove from heat.
Add lime juice, smashed fresh chilies and salt.

If you choose the version with milk: Add the milk and dried chilies. You may need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.
Add coriander sprigs and serve while it's still hot.

Wednesday, 8 October 2008

What is 'halal'?

Halal is an Arabic word meaning permissible and refers to anything permitted according to syariah, or Muslim law, as opposed to Haram, which means unlawful of forbidden.

The following are considered as haram and not permitted for consumption by Muslims:
-swine or pork and their by-products
-animals improperly slaughtered or dead before slaughtering
-animals killed in the name of other than Allah
-alcohol and intoxicants
-carnivorous animals, birds of prey and land animals without external ears
-blood and by-products of blood
-food contaminated by any of the above products
-food containing ingredients such as gelatine, enzyme and emulsifiers that are questionable because of the origin of these ingredients is unknown and more information is needed in order to categorise them as halal or haram

For the meat to be halal, some rules must be followed in the interest of animal welfare: the animal must be fed as normal and given water prior to slaughter; the animal must not witness another animal being slaughtered; the knife must be razor sharp and must slit the animal’s throat from vein to vein with one swipe; and the slaughtere and the animal should be facing the Qiblat (Mecca).

Source: Time Out, Gulf Times

Tuesday, 7 October 2008

Aidil Fitri 2008 - 011008

Jeffrey Chang Yan Huei & Jeremiah:
2 of my beloved former students of SMK SS17, Subang Jaya.

Nicholas Lee, my former student who never misses the chance to visit me every year.
From left: Law En Zhen, Law En Ruey, Jeremiah, Jeffrey

Me, Mrs. Law, Mr. Law King Hui, Mr. Kow Ching Chuan

The cousins: Ida, Ina, me, Sharel, Ima

Cousin Ima and my mom

Three generations: from left: Pak Len, Tok Wan, Keiron, Pak Long(Abg/Uncle Boy)

Me and Uncle Joe

Me with Tok Mah (granny in-law)

Keiron and his beloved granny

Nam prik kapee - Thai sambal belacan

Nam prik kapee served with steamed vegetables:
cabbage,long beans,tomatoes and brinjals

This recipe is specially requested by Uncle Joe.

5 prik Thai (cili padi) - add more if you want it to be more spicy
1 clove of kra thiam(garlic)
1 tbsp kapee (shrimp paste/belacan)
1 tbsp nam pla (fish sauce)
juice from 1 lime (nam manao)
palm sugar (nam dtahn)

Pound prik Thai, kra thiam and kapee. Add nam pla, nam manao and nam dtahn to taste.