There are other types of curry which do not use any coconut milk or yoghurt like Devil’s Curry which has its origin from Portuguese occupation in Malacca back in the middled of 15th century. Still, it falls in curry category because it is spicy hot, has gravy and contains a lot of herbs and spices in it.

Curry can be prepared in a saucepan, a claypot, a wok and even in a microwave. The concoction is brewed over slow fire to bring out the flavor of the spices. Normally, a day old curry tastes better than the freshly made one.

There are literally thousands of types of curries. Some are hot, some are mild, some are creamy, runny or dry. Good curry takes practice to make. Usually a new cook is not patient enough waiting for the spices to cook properly before adding in the coconut milk. Even seasoned cooks sometimes make that mistake.

It is also very versatile. Filling with spicy curry flavor is used in pies, dumplings, buns and also pastries. Some types of curries cooked in a certain ways can keep for several days. A type of Malay dried meat curry called “rendang” is popular during the big festival of Hari Raya and “serunding” can keep up to a month in room temperature. Therefore, prepared ready to eat curry can be canned, frozen, and packed in convenient packaging. Its gravy is added with vegetables, seafood, meat or poultry. It is a hearty meal to be taken alongside rice or bread.

When the onion and garlic are sauted, care must be taken not to burn them. Appropriate amount of tamarind must also be measured, too much sometimes causes the gravy to be bitter. The secret is to use low fire, stir once in a while. Must always keep an eye not to let it dry. Old mothers also said garlic and onion pounded using traditional method like pestle and mortar also will result in better tasting curry.
——————————————————————————————–
Chinese curry
Chinese curries (咖哩, gā lǐ) typically consist of chicken, beef, fish, lamb, or other meats, green peppers, onions, large chunks of potatoes, and a variety of other ingredients and spices in a mildly spicy yellow curry sauce, and topped over steamed rice. White pepper, soy sauce, hot sauce, and/or hot chili oil may be applied to the sauce to enhance the flavor of the curry.

The most common Chinese variety of curry sauce is usually sold in powder form. It seems to have descended from a Singaporean and Malaysian variety, countries which also introduced the Satay sauce to the Chinese. The ethnic Cantonese being most dominant in Kuala Lumpur and Singapore, this yellow, Chinese-Malaysian variety was naturally introduced to China by the Cantonese, and features typically in the Hong Kong cuisine. (Interestingly, the Malay Satay seems to have been introduced to China with wider success by the ethnic Teochew, which are not dominant in the Nusantara, but in Thailand.)

There are many different varieties of Chinese curry, depending on each restaurant. Unlike other Asian curries, which usually have a thicker consistency, Chinese curry is often watery in nature. “Galimian,” (from Malaysian “curry mee” or “curry noodles,”) is also a popular Chinese curry dish.

In Indonesian, gulai and kari or kare is based on curry. They are often highly localised and reflect the meat and vegetables available. They can therefore employ a variety of meats (chicken, beef, water buffalo and goat as in the flavoursome “gulai kambing”), seafood (prawn, crab, mussel, clam, squid etc), fish or vegetable dishes in a spiced sauce. They use local ingredients such as chili peppers, Kaffir lime leaves, lemon grass, Galangal, Indonesian bay leaves or salam leaves, candlenuts, turmeric, shrimp paste (terasi), cumin, coriander seed and coconut milk. One popular curry is rendang from West Sumatran cuisine. Authentic rendang uses water buffalo slow-cooked in thick coconut milk over a number of hours to tenderise and flavour the meat. In Aceh, curries use daun salam koja or daun kari (translated as “curry leaves”). Opor Ayam is another kind of curry.

Iran cuisine
In Iranian cuisine, a ground spice mixture called advieh is used in many stews and rice dishes. It is similar to some curries. Ingredients in the mix vary, but may include cinnamon, cardamom, cumin, coriander, golpar, turmeric, black pepper, cloves, allspice, dried rose petals, and ground ginger. It is usually mellow and mild, not spicy hot.

Japanese cuisine
Japanese curry (カレー, karē?) is one of the most popular dishes in Japan, where people eat it 62 times a year according to a survey.[5] It is usually eaten as karē raisu — curry, rice and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish.

Curry was introduced to Japan by the British in the Meiji era (1869–1913) after Japan ended its policy of national self-isolation (Sakoku), and curry in Japan is categorized as a Western dish. Its spread across the country is commonly attributed to its use in the Japanese Army and Navy which adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish. The Japan Maritime Self-Defense Force still traditionally have curry every Friday for lunch and many ships have their own unique recipes.

The standard Japanese curry contains onions, carrots, potatoes, and sometimes celery, and a meat that is cooked in a large pot. Sometimes grated apples or honey are added for additional sweetness and other vegetables are sometimes used instead. For the meat, pork, beef and chicken are the most popular, in order of decreasing popularity. In northern and eastern Japan including Tokyo, pork is the most popular meat for curry. Beef is more common in western Japan, including Osaka, and in Okinawa chicken is favored.[6] Curry seasoning is commonly sold in the form of a condensed ‘brick’ which dissolves in the mixture of meat and vegetables.

Curry in Korea is exactly identical to the Japanese version, having moved over from Colonial times in the early 20th century.

Sometimes the curry-rice is topped with breaded pork cutlet (tonkatsu); this is called Katsu-karē (“cutlet curry”). Korokke (potato croquettes) are also a common topping.

Apart from with rice, karē udon (thick noodles in curry flavoured soup) and karē-pan (“curry bread” — deep fried battered bread with curry in the middle) are also popular.

Malaysian cuisine
Being at the crossroads of ancient trade routes has left a mark on the Malaysian cuisine. While the curry may have initially found its way to Malaysian shores via the Indian population, it has since become a staple among the Malays and Chinese too. Malaysian curries differ from state to state, even within similar ethnic groupings as they are influenced by the many factors, be it cultural, religious, agricultural or economical.

Malaysian curries typically use curry powders rich in turmeric, coconut milk, shallots, ginger, belacan (shrimp paste), chilis, and garlic. Tamarind is also often used. Rendang is another form of curry consumed in Malaysia, Singapore, and Indonesia; although it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry. Rendang was mentioned in Malay literature Hikayat Amir Hamzah[7] (1550-an) [8] is popular among Indonesians, Singaporeans and Malaysians. All sorts of things are curried in Malaysia, including mutton, chicken, shrimp, cuttlefish, fish, aubergines, eggs, and vegetables.

Thai cuisine
In Thai cuisine, curries are meat, fish or vegetable dishes in a spiced sauce. They use local ingredients such as chili peppers, Kaffir lime leaves, lemon grass, Galangal and coconut milk, and tend to be more aromatic than Indian curries as a result. Curries are often described by colour; red curries use red chilis while green curries use green chilis. Yellow curries are more similar to Indian curries, with their use of turmeric and cumin. Yellow curries in Thailand usually don’t contain potatoes except in southern style cooking, however, Thai restaurants abroad usually have them. Yellow curry is also called gaeng curry (by various spellings), of which a word-for-word translation would be “soup curry” or “curry curry”.

Thai curries:
-Yellow curry
-Massaman curry
-Green curry
-Red curry
-Panang curry
-Khao soi

There are also other dishes with curry powder added.

Vietnamese cuisine
In Vietnam, curry is called cà ri. Certain Vietnamese curry is more soup-like than Indian curry. Curry is more common in the South, such as in Saigon and the surrounding areas. Besides rice, dipping French style bread is also a common practice when eating curry goat or chicken in these regions.

[Other Southeast Asian cuisines
South East Asia, including countries like Cambodia Laos and Vietnam, also have their own versions of curry. Note that these countries have had many influences from Indian culture and cuisine due to South Asian travellers centuries before. In the cuisine of the Philippines, kare-kare is made with a peanutty sauce.

Only 5Km from The Curve shopping centre (A) in Kota Damansara. Padang Kota Corner restaurant (B) is nestled in a comfortable education enclave.

Finally around 9pm ish we finally made it to this Restoran Khaleel Nasi Kandar, not sure which one to pick because there were too many of them, we pick the ones closest to our Hotel.

And the result was excellent, pure satisfaction. I just love it.

View from my hotel room. 21st floor facing the sea. Wait till you see the view in the morning.

Now that is pure yummy….plus its cheap.

Tomorrow, Char Kuey Tiaw nyum..nyum..

For those who do not know me that well, I’m quite confident with myself, but then again I know my limits. I did try to talk my way out of attending the meetings but eventually, my com padre‘s persuasion skills is proven to be more superior than mine. Anyway I hope it will be a nice enjoyable trip, I try not to think a lot about the meetings I need to focus more on those delicious Nasi Kandar stalls which I usually came across in the TV -The Asian Food Chanel to be precise.

Will update once I get there.

Been visiting this nasi kandar restaurant in Bangsar for a very long time.. if I am not mistaken, ever since they opened in 2003?

Although it is a 24-hour restaurant but they always keep the food fresh and delicious.  Their speciality is the gravy.  I suggest you to go for mixed gravy which could bring your rice to heaven.

Not all Nasi Kandar is delicious… I only like two Nasi Kandar restaurants and they are Nasi Kandar Pelita and the Kayu Nasi Kandar located at Chow Yang (Petaling Jaya).. As you see, Nasi Kandar came from Penang.  So the first Petita is located in Penang.  And it has been growing since then to many branches in the central and north of West Malaysia.

Nasi Kandar Pelita Restaurant in Bangsar

Yummy food..I can hear the chicken is calling you.......

So whenever you see a Pelita restaurant and you are a hot & spicy lover.. just go for it!

Selepas shoot kawan aku d Puchong pada sebelah pagi Ahad 28/12/08, petang tu terus kami bertolak ke Penang untuk menghadiri kenduri kahwin kawan lama iatu Wanorashidi ‘Nistelrooy’ Wan Tajuddin. Cadang nak bertolak pukul 4pm, tapi oleh kerana ‘ketepatan’ masa Jay, kami bertolak hanya selepas pukul 5pm. Dah la pukul 5pm baru nak bertolak, singgah pulak Restoran Mohd Yassin Nasik Kandar yang terletak di Jalan Tunku Abd Rahman, berdekatan Tune Hotel. Ni semua gara- gara Farid yang hampir kebuluran kerana menunggu Jay, haha…

Kira- kira pukul 630pm jugak la baru bergerak dari KL. Sampai ja Penang, terus pi serbu nasik kandaq Kg Melayu yang kesedapannya dikatakan boleh mengakibatkan ‘stroke’ satu badan. Kami pun sampai hampir- hampir pukul 1030pm, jadi lauk pun dah tak banyak. Saya makan nasik lauk daging sahaja. Alhamdulillah, tiada sesiapa diantara kami yang kena stroke akibat makan nasik kandaq tersebut. Walaupun Farid & Nizar tegas mengatakan bahawa nasi disini lebih sedap berbanding nasik beratoq, tetapi saya kurang setuju dengan pendapait tersebuit. Ini kerana walaupun nasik kandaq Kg Melayu ni agak syurrrrr, tetapi kelikatan kuah kari nasik beratoq memang tidak dapat dtandingi, berpandukan lidah saya. Kalau nasik beratoq berada di skala 100, nasik Kg Melayu mendapat 99 mata, kurang satu jaa…

Selepas selesai makan, kami pi rumah Am untuk berehat- rehat sebelum membuat keputusan drastik untuk berkaraoke di RedBox Gurney Plaza. Kami ni budak2 PFS, jadi kalau kami plan sesuatu secara last minute mesti menjadi punya. Ramai jugak yang join sesi karaoke pada malam tersebut, hampir 13 orang jugak la. Selepas sesi melalak kami tamat pada lebih kurang pukul 3am, tak logik kalau tak singgah makan di nasik beratoq Masjid Kapitan Keling. Inilah nasik yang mendapat rating 100 daripada saya kerana kesedapan yang total. Cakap banyak takmau, mai sendiri rasa..

Doa banyak- banyak Shidi, cabaran besar menanti di hadapan..

Hari Isnin 29/12/08 adalah hari persandingan Shidi belah keluarganya, yang berlangsung di Dewan Rakyat Bayan Baru. Kami semua sampai pada pukul 1.30pm, bersama- sama anak antu free school yang lain, antaranya Syed Botak, Ustaz Nizar dan Ikhbaruszaman. Arif sampai lambat sikit.  Apa yang menarik pada kenduri ini adalah, walaupun Official Photographer pada hari tersebut hanya seorang iatu Husaini, tetapi jumlah kamera ala- ala professional yang terdapat di majlis tersebut seperti anak raja kahwin, hehe. Segala sudut pelik- pelik la depa ni dok ambik, sampai dengar kata mak Shidi pun pening kepala tengok ramai sangat dok ambik gambar…

Budak- budak yang sempat masuk dalam frame

Selepas lebih kurang 2 jam lebih kami lepak kat lokasi majlis (dok buat macam kedai mamak lak lepak lama- lama), kami pun berangkat ke Gurney Drive untuk pekena Pasemboq yang memang sempol. Disebabkan jumlah kedatangan yang agak ramai, tempat tu dah buat macam tempat sendiri, sembang tak reti nak pelan. Ada yang sembang politik, ada yang sembang topik merapu seperti ‘makan gaji adalah bisnes’, cakap- cakap pasal keluarga dan lain- lain yang merepek..

Dah tak cukup sembang kat stall pasemboq, kami sambung pulak di Segafredo Gurney Plaza kerana hujan. Sembang punya sembang, Mahadhir sempat mempromosi album terbarunya yang bertajuk OM, terus terang aku pun taktau apa maksudnya. Album tersebut laris seperti pisang goreng panas Tmn Melawati. Dalam 10 minit saja, 8 unit album terjual, ada kemungkinan album ini meletup di pasaran tempatan, insyaAllah!

Akhirnya pada pukul 8.30pm, kami pun berangakat pulang ke KL dengan rasa yang agak muram kerana tak sempat merasa nasik briyani Hameediyah. Tapi apa pun, walaupun trip kami agak singat, kepuasan jelas terasa kerana dapat berjumpa kawan- kawan terutamanya Raja dan Permaisuri pada hari tersebut, Shidi & Emmy. Semoga mereka berkekalan ke akhir hayat dan bahagia selamanya..

Selamaiittt Pengantin Baru mait, orang Penang kata…

Ahli- ahli yang menyertai road trip ke penang:

1. Zaidi O

2. Manchi

3. Hazairi ‘Jay’

4. Farid

5. Azali

6. Am

7. Ridhuan ‘Beckster’

Teh Tarik dan roti canai akan turun 10 sen ..

Roti canai, teh tarik turun 10 sen

KUALA LUMPUR: Dua persatuan pengusaha restoran yang mempunyai 4,500 ahli di seluruh negara bersetuju menurunkan harga roti canai dan teh tarik sebanyak 10 sen, manakala set hidangan nasi kandar dikurangkan 20 sen.

Setakat ini, 200 ahli Persatuan Pengusaha Restoran Muslim Malaysia (Presma) dan Persatuan Pengusaha Restoran India Malaysia (Primas) di Lembah Klang sudah menurunkan harga makanan dan minuman itu mulai semalam.

Serentak itu, persatuan berkenaan melancarkan kempen menggalakkan ahlinya di seluruh negara menurunkan harga barangan makanan dan minuman itu.

Kempen itu dirasmikan Menteri Perdagangan Dalam Negeri dan Hal Ehwal Pengguna, Datuk Shahrir Samad di Restoran Syed Bistro, Bangsar di sini, semalam.

Presiden Presma, Jamarulkhan Kadir, berkata penurunan harga tiga menu itu dibuat bagi menyahut seruan kerajaan.

“Ini tidak ada kaitan dengan penurunan harga minyak, sebaliknya lebih bersifat keprihatinan pengusaha,” katanya.

Timbalan Presiden Primas, T Muthusamy, pula berkata penurunan harga itu diharap dapat membantu mengurangkan beban orang ramai berikutan keadaan ekonomi tidak menentu.

dari bernama.

Didnt manage to eat some of our fav’s too as Chinese are celebrating “Kao wong yeh” means no meat !!

After much thoughts of wondering where and what should eat…..
YES!!!

Our fav laksa…

The laksa from our primary school canteen lady…
She open a stall near the Rex there… and she only sell 2 types of noodles
1) Laksa
2) Indian noodle

Better be early as there always been a long quit awaits
Yes a popular spot..

Laksa (with lots of fish!)
The soup is simply delicious, tasty and it taste even better if we have keropok to dip with .

Indian Noodles

Now… you might be wondering how much is the bowl of noodles?

Here is it.. all in one price…

Where can you find such delicious food with this kinda of price???
Where else?

Teluk Intan… loo

Best nasi kandar in Penang? Nah, don't think so...

During one of my badminton session a few weeks ago, my fellow badminton kakis started talking about nasi kandar around Penang area and according to them, the best nasi kandar is at Restoran Hameediyah. In my more than 20 years in Penang, frankly speaking, i have not tried this particular nasi kandar before and heck, i don’t even know about the shop’s name. But after hearing rave reviews from a few people, and upon further enquiry with my other friends, seems that this particular shop selling nasi kandar is indeed quite famous. And i found out that this shop is located right along Campbell St. Actually the layout of the shop is kinda weird to me and it certainly looks narrow compare to normal shops. But we don’t go there to comment about the shop’s architectural layout right? heh! Ok, so what’s so special about this shop’s nasi kandar? My friend recommended me to try the ayam rose, i didn’t really know what it’s all about until i saw the actual ayam rose, and it’s actually kari ayam only la. haha, but probably the way they cook it, the meat is soft and juicy, unlike the chicken meat at Kayu, which is rather hard. But the real surprise instead is the beef, and boy, it’s real good. In my opinion, the beef is definitely a lot better than the recommended ayam rose. All in all, i think the real charm over this particular nasi kandar is the authentic taste of it and i do agree that it’s a bit different compared to other nasi kandars out there, but this one is definitely not on top of my list. Another pic below, murtabak, but nothing special here, just another normal murtabak. So far the best murtabak i have tasted is at one coffee shop located near Penang Hill. Probably i’ll cover it in my next post.

Murtabak, yum yum!

Saya diarah untuk mewakili PASTI Kelantan ke Majlis Penyerahan CD Peperiksaan Akhir tahun 2008 yang diadakan di Kompleks SIRIM Permatang Pauh.  Saya menaiki firefly jam 8.15 pg dan tiba di Pulau Pinang 9.15 pg.  Kali ini saya sudah tidak MISS FLIGHT lagi.  Saya telah meminta sahabat iaitu Sdr Kamaruzaman mantan SU DPP Pulau Pinang untuk mengambil saya di airport dan membawa ke tempat program PASTI.  Alhamdulillah, saya telah berada di majlis tepat pada masanya.  Cikgu Azrin sebagai Ketua Pengarah PASTI Pusat telah lama menunggu.  Di situ saya telah berkenalan dengan Cikgu Rahim Timbalan Pengarah PASTI Pulau Pinang dan kami sempat juga berbincang soal peluang bisnes khususnya yang berkaitan dengan bidang beliau untuk dikembangkan di Kelantan. Insyaallah doakan saya dan Kamarulzaman akan berjaya juga mengembangkan bisnes packaging di Kelantan di bawah tunjuk ajar dan bimbingan Cikgu Rahim sebagai inkubator SIRIM di Pulau Pinang.

Setelah program tersebut selesai, saya telah di ajak oleh cikgu Rahim bersama Cikgu Azrin untuk menikmati hidangan nasi kandar Nasmir Pulau Pinang.  Enak juga rasanya.  Selepas itu saya menumpang cikgu Rahim untuk ke Permatang Pasir bagi meneruskan tugas PRK Permatang Pauh.  Saya telah di bawa ke Sekolah agama kelolaan MAIPP untuk mengikuti program cakna Keluarga anjuran Muslimat Kelantan di situ.  Sesampai di situ program telah tamat dan saya sempat berjumpa dgn YB Zulkifli Pulai Chondong yang merupakan Naqib usrah kepada cikgu Rahim semasa di kampus UKM dulu.  Dari situ saya telah di bawa ke markas JPN Negeri Pulau Pinang dan bertemu dengan Ust Yusni timbalan Ketua Pemuda Pulau PInang dan beberapa orang sabahat dari Pemuda PP dan juga JPN PP.  Apabila di tanya ke mana Ust Hafiz Ketua Pemuda PP, Ust Yusni secara berseloroh menjawab Ust Hafiz menunggu ketibaan DSAI di Putrajaya.

Saya kemudian menumpang cikgu Rahim ke Pejabat DUN Permatang Pasir iaitu kediaman YB Pak Hamdan.  Di situ saya telah menerima serahan tugas dari petugas PAS Kubang Kerian iaitu Abe Kob, Dr Ramli serta 2 orang penghulu DUN PT.  Selepas itu saya di ajak minum air kelapa muda di hadapan pej DUN dan berjumpa dengan beberapa orang pimpinan seperti Ust Idris Ahmad dan YB Wan Hassan ADUN Semerak.  Sesudah minum air saya menghadiri  mesyuarat harian JPN Kelantan.  Malam itu ada pertunjukkan wayang pacak di hadapan Bilik Gerakan JPN Kelantan yang dibawa khusus oleh YB Baihaqi Ketua Penerangan PAS Kelantan di samping program anjuran Nisa dan Muslimat Kelantan dibawah seliaan Che Na UPWK dan YB Kak Ni ADUN Tjg Mas.

Saya telah di bawa oleh Ust Yusni, Cikgu Rahim dan Kamaruzaman untuk menikmati tempat makanan yang masyhur  iaitu mee udang di sungai Dua, Nasi Daging di Pongsu Seribu, kedai makan hentian permai tepi sungai di seberang jaya, laksa penang dll.  Saya sebenarnya tidak menjangka di dalam kesibukan menghadapi PRK Permatang Pauh sahabat di Pulau Pinang dapat melayan saya dengan baik sekali. Terima kasih dan hanya Allah sahaja yang akan membalasnya. Mungkin saya tidak mampu untuk melayan mereka sebaik ini sekiranya mereka berkunjung ke Kelantan. Belum cuba belum tahu…

Mission 1 : Deliver present to my dad.
Mission 2 : Get a flat tv for Grandma

We started our journey early morning to have breakfast with my parents in Slim River to our favorite spot, The Hainanese Coffee Shop. We like the toast bread with a slice of margarine and kaya. Its unlike the ones you could get in Old Town, or Uncle Lim. Its all served separately, we enjoy spreading the kaya ourselves and cutting pieces of margarine on the toast.

Mission 1: Deliver present for my Dad. He is so happy with the present we bought for him! Hope he could get use to it.

Then we continue our journey to Teluk Intan.
Straight to the speedy road nasi kandar!
Jay jay almost cry, couldnt find the speedy road nasi kandar as they already shifted to new location due to the development in Teluk Intan.

After much rounds and turns, and calls, we finally found the shop. We are so happy! From far we could smell the aroma, the fragrance of the fried chicken and curries we have been dreaming off. Jay’s saliva been dripping once we pop out of the car.

We hurry up and tabao 2 packs rush back to my grandma house. Grandma’s neck getting longer and longer awaits us.

Mission 2 : Get a Tv for my grandma. She is indeed happy with the tv. FLAT!! you know…
She is trying to get use to it and trying not to press other buttons to assure she get to watch astro.

Morning breakfast craves!!!

Its just a simple fried noodle but its really cheap… only RM1

Cempedak cempedak!!! my favourite!! its hard to get .

Long Yok min bao – Dragon Meat with Chicken Floss bun
Our fav…
Rain loves to kemik kemik the bun before eating them so he could stuff 2-3 buns together…
Cheeky him.

Loh Mai Farn, another favourite
It have to eat with curry and some soya + some pepper / brovil … mmmmmmmmmm superb.. yummy
Its pretty hard to get, i need to wake up early morning to get these food, else its all sold off…

Guess what we have for Lunch?????
NASI KANDAR AGAIN!!!
cos Jay miss Nasi Kandar sooo much…
She loves it with flooded curries!

Conclusion

MISSION ACCOMPLISHED

Roti Bakar Man

Blue Wall

Nasi Kandar

Birds at Guan Yin Temple

The rooftop

Devotion

Kitty

Well, there is another few pictures, and I will post em soon yea….

Lepas makan nasi kandar yg heaven tu, aku terasa nak potong rambut…sebab musababnya dah rimas giller rambut dah panjang sgt..aku turun jerr bawah ada satu salon nie…nyonya nie nak sgt rambut aku belah tepi tapi aku nie dh biasa belah tgh…bila aku balik umah aku belah tgh balik skali tgk panjang sebelah…heheheh…aku pun dengan bangganya amik gunting dan aku zassss sendiri rambut aku…hehehhe…baru pueh hati aku!!

Dah ptg skit kazen2 aku dari ipoh pun sampai…mlm pegi makan ramai2 kat restoran kayu kota damansara..tapi taklerr marvelous sgt makanan kat situ…

entri lepas lupa aku nak citer masa aku servis kete  kat toyota ss19,pj die punya sales advisor alamak sgt la comels…nama die saiful….sampaikan aku tgh duduk2 baca majalah EH! pastu die panggil nama aku nak tgk kete sampai kluar aku bwk magazine tu..hehehe..giller gelabah tgk org comels…hehehhe…

p/s: counting days nak balik jb…huhuhu..:(