Friday, 24 April 2015

Room For Rent in Puchong Jaya & Why you Should to Stay Here?

This is our apartment and we are looking for a housemate. But before that, here are the reasons why you should stay in Puchong Jaya or particularly in Sutramas Apartment.

Sutramas Apartment Room For Rent
Persiaran Puchong Jaya Selatan
Bandar Puchong Jaya, Puchong
47100. Selangor, Malaysia

Reason No.1: We are just a 10 minutes walking from IOI Mall Puchong. All the things that you need are here from AEON Store, GSC Cinema, Popular Bookstore, fast food restaurants, Chatime, petshop and many more.



Reason No.2: We are just 5 minutes driving to SetiaWalk at Persiaran Wawasan or in another word, behind our house. In here, they have TGV Cinema, lots and lots of Asian & western restaurants, Celebrity Fitness, Escape Room, karaoke centre, RedTick supermarket (much better than Tesco) and also some cool bars for evening chill out with your friends.



Reason No.3: We are just 8 minutes driving to Tesco Extra Puchong. Why 8 minutes? It is because of this Tesco is located on the opposite side of the SetiaWalk and you need to make a U Turn to go there. I don't have to explain much about Tesco here. They have Big Apple Donut and money changer here. I avoid to go there on Sunday for personal reason. Just vege in Tesco sometimes greener and chicken come with more choose-able cuts.



Reason No.4: 15 - 20 minutes to Cyberjaya & Putrajaya. So, we are nearer in case to give immediate attention to government related matters like IC, passport and other stuffs.



Reason No. 5: If you are Chinese, there are a lot of Chinese eateries places in Puchong area (particularly Puchong Jaya, Setiawalk and IOI Mall) which is just walking distance from our home. Here are some places that we already went. Just click on the link below:
There are many other place for you to enjoy delicious foods daily in Puchong Jaya. What you need to do is, on the right top side of this blog, you can see a search box and you can type 'PUCHONG'. Then you will see all eating places that we already went on the search result. 

Reason No. 6: Public transport (bus) is unlimited-ly available. Come on, why should you driving to work when u actually can sleep for an hour extra in the bus? 

From IOI Mall - KL: U70, U60, U69 (Really frequent)
From IOI Mall - Bandar Utama: U43. I used to take 6.30am bus, but now I normally take 8.30am bus. Well, there are busess here. RapidKL is good if you could arrange your time and plan your trip. 



We would like to rent out our 3rd room at RM400 which is including utilities. A standard 2 months deposit & 1 month advance rental is required upon confirmation to move in. 

Compare to other unit, normally people will rent it out at RM350 and excluding utilities. Bare in mind that our internet is RM129 monthly, water is about RM20 and electricity is about RM50 monthly. So, u may decide which is is more economy saving for you.

About us, we are both working in professional industry. I'm a headhunter for banking and Chris is working with a university as a lecturer. We work Monday to Friday, and leaving home early everyday. We love cooking. You may visit our cooking blog to see our cooking excitement. http://mealsonthehill.blogspot.com/. We are also very friendly and do mind our own business. 

I really wish to have a Malay or Chinese housemate. Just personal preference actually. So, if anyone interested, kindly WA me at 016-3451412 Danial. Current we are a Malay and a Chinese guy stay in the house. 



Apom Chooi of Jalan Burmah Penang, Malaysia

We were at Tanjung Bungah buying our favourite banana & yam fritter  and as usual, we will immediately post my activities on my facebook. Then, my friend, Lili suggested that we should waze for Apom Chooi and try it. But before that, we continue our journey to Pasar Air Itam to have some Assam Laksa and next we were 'wazing' to Jalan Burmah to finf this Apom Chooi.

It is very easy because this Apom Chooi place was really available on waze (I thought Lili was joking). When we arrived, it is just a small stall and there are customers drop by to take away the Apom. If you don't know what is Apom, it is kind of pancake and this one is a Nyonya style with apom batter which consisted of egg, rice milk, coconut milk, shredded coconut flesh and sugar. This apom didn't use flour which it can harden the apom skin (source: www.vkeong.com)

This Apom is extremely smooth and will melt in your mouth. The ripe banana in the middle of the Apom is just simple enhanced the taste of this unique Nyonya's Apom. We bought only 4 pcs at RM2.00 (RM0.50 each) and we finished it when we were walking to our car (initially we want to eat it while driving later).

However, we didn't order more because next stop we will fill our stomach with Squid Fried Noodle (Mee Goreng Sotong) at Bangkok Lane before going back to Chris's parents home at clan jetty.




Wednesday, 22 April 2015

Almost Everywhere in Vietnam: Noodles & More Noodles

When you think of noodles in Vietnam, the first dish that probably comes to mind is pho. While pho is incredible—I never get tired of eating it—there are tons of other amazing noodle-based dishes to discover, too. Here are the ten best that I came across during this year's trip; any one of them could give pho a run for its money.

Mi Quang. Photo credit www.danangfoodie.com
MI QUANG
The fresh rice noodles used in this dish from Hoi An are similar to fettuccine in size and you can get them in white or yellow—the only difference between the two is the addition of turmeric powder to the batter. There are many different variations but I prefer the one with pork, shrimp, and a broth sweetened by tomatoes. It's garnished with grilled rice crackers, lettuce, and herbs.

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I would like to announce a full credit given to the originator of this article as below details. I am truly inspiring with the writer's way of describing the savouriness of those Vietnamese noodle which some of those are my favourite when living in Vietnam. 

Writer; Leah Cohen

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Bun Cha. Photo credit http://jojokaya.hubpages.com/

BUN CHA
There are many different variations of bun cha, but my favorite is one I had in Hanoi. The dish always contains grilled pork, bun noodles (round rice noodles), herbs, and nuoc cham. I like a version with two types of pork: grilled patties and thin grilled slices of pork belly, served in nuoc cham sauce with bun noodles and a side of nam rem (a fried spring roll) and lettuce.

Bun Bo Hue. Photo credit www.danangfoodie.com

BUN BO HUE
Bun bo hue gets its name from Hue, Vietnam's imperial city. The broth is made from beef bones, pork knuckle, lemongrass, and chiles, and the noodles are thicker and more cylindrical than those used in most other Vietnamese noodle dishes. My favorite version was served with a plate of raw herbs, banana blossoms, bean sprouts, and a side of oil-fried chile-lemongrass paste.

Mien Luon Nuoc. Photo Credit www.lamsao.com

MIEN LUON NUOC
This dish was so good I had to go back and eat it again for breakfast. You can order it two ways: dry, or as a soup. I prefer the soup, which consists of glass noodles, crispy eel, and poached eel served in an eel broth. Herbs, shaved banana blossom, and bean sprouts are served on the side. Be sure to get Chinese donut sticks, an optional side, to dunk in the soup.

Banh Cuon: Photo credit: www.foodforfour.com

BANH CUON
Banh cuon is a great snack to have any time during the day. The fresh rice noodles are shaped into a circle, stuffed with a pork and mushroom mixture, and then rolled—essentially Vietnamese cannelloni made out of fresh rice noodles. Banh cuon is typically served with nuoc cham, crispy shallots, pork floss (fluffy, dried shredded pork), and cha que (pork paste), but it can be filled with anything you like.

Cau Lao. Photo Credit: Youtube

CAU LAO
I had cau lao the first time I visited Vietnam and was addicted at first bite. The noodles cannot be recreated outside of Hoi An because they are made with the water from the city's ancient Cham wells. The most comparable noodles are udon, although cau lao noodles are made with rice instead of wheat. A broth flavored with five spice and lemongrass is served over the boiled noodles, topped with roasted pork, and garnished with fried noodles, lettuce, bean sprouts, herbs, and a rice cracker.

Bun Rieu. Photo credit www.hanoistreetfoodtour.com

BUN RIEU
The base of the broth for this noodle soup dish is made from freshwater paddy crabs, tomatoes, and tamarind, which adds a tart-sweet flavor to the dish. Bun rieu is served with rice noodles, a crab paste with a texture similar to tofu, and blood cubes. Some variations of this dish add annatto seeds, which give the broth a red hue; fried pork or tofu are other common additions. The soup is almost always served with a side of fresh herbs, shaved banana blossoms, and bean sprouts.

Bun Bo Nam Bo. Photo credit: trangquynh.wordpress.com

BUN BO NAM BO
The first time I ate bun bo nam bo, years ago, it blew my mind. While it's originally from Saigon, the only place I have had it is in Hanoi at a spot called Bun Bo Nam Bo that exclusively serves this one dish. Bun bo nam bo has stir-fried beef with lemongrass and flavored beef stock and is served over bun noodles, known in the U.S. as rice vermicelli noodles. It's brothy but not quite a soup. It's garnished with peanuts, crispy shallots (my favorite!), herbs, bean sprouts, lettuce, pickled carrots, and papaya—there are a lot of amazing textures going on here.

Cha Ca. Photo credit www.sbs.com.au

CHA CA
Cha ca comes from Hanoi, where there is actually a street named after it, and the best places to get it are still there. The star of this dish is definitely the turmeric fish, which is cooked with dill and scallions tableside. The bun noodles are served on the side along with nuoc cham and peanuts and are meant to be eaten with the fish. The dill adds a really unique and uncommon flavor that I really love.

BUN MOC
This noodle soup dish is pork overload, in the best way possible. There are 5 different forms of pork pâté served in the soup which also comes with bun noodles. The different types of pork included: cha lua; pork paste wrapped in banana leaves; cha que, which is a pork paste similar to the first but with the addition of cinnamon powder; and then three kinds of pork meatballs. Bun moc is super hearty—but not heavy—and makes a great breakfast or early lunch. The best version I've had was in Saigon, right next to the Ben Thanh market.