In Loving Memory

Rover (1993 - 2009)
Fondly missed by comrade, Ivan and all at home.

Dear Rover,

You have served us well. Even though you have to depart, you will always live in our hearts. Hope you will be joining your comrade, Blackie and look over us from doggy's heaven. Bless your good soul and rest in peace.

Love,
Susan


P/S: The writer expresses regret for many delayed posts due to a hectic schedule but promises lighter posts are on their way.

“If you go into town today, please drop by Pakeeza..”

For all lovers of Pakistani dishes, Pakeeza's offerings are a must-try. For a typical recommended dinner, one can look forward to servings of Briyani rice, Kashmiri naan, puri to go with Tandoori chicken, fish curry, squid sambal, Masala prawn, Aloo gobi with mixed fruit and vegetable pickles, papodom and fresh fruits on the side.

The fish curry is a speciality of Pakeeza where they use pomfret in a non-spicy mouth-watering curry with ladies fingers. Savouring together with naan (round, flat bread made from white flour) and puri (deep-fried,puffed round bread made from wheat flour) with the curry is excellently superb.

For those who prefer rice with a more distinct taste, you can try the Briyani rice cooked with ghee.

Tandoori chicken is so-called because it is roasted in a clay oven (tandoor). To prepare, the chicken is marinated in yoghurt and masala spices. The flaming-red colour of the chicken comes from a mixture of cayenne or red chilli pepper mixed with other spices. Pakeeza's version is definitely spicy hot but nonetheless delicious. It is best to tone down the heat with icy, cool fresh fruit juices of watermelon, guava or orange. You might also want to request for a jug of freshly squeezed special Indian mangoes.

You should definitely make the kill for the Indian mangoes on the fresh fruits platter. So succulent and juicy! Local mangoes are definitely pale in comparison.

Aloo gobi is a dish made from potatoes (aloo) and cauliflower (gobi) together with onions and green peas. Normally it is dry and yellowish in colour because of turmeric. It has many variants but at Pakeeza, it is flavourful in spiced gravy.

The dried-chilli paste squid is another tongue-burner with a fiery after-taste but the Masala prawn is less spicy. Both are delightfully appetising with rice.

Papodom or papadum is a crispy flatbread eaten as a appetiser or snack to accompany curries and other rice meals.

For those who are not familiar with this type of pickle, it has both pineapple slices with cucumbers, onions and chillies in a sourish preparation. Some versions have carrot strips.

Afterwards if you still need desserts to satisfy your sweet palate, you might want to order ice-cream or Kashmiri tea, sprinkled with almond slices and smells of cinnamon.

How to get there: This three-shop restaurant is located along Dato Seri Ahmad Said Road(Green Lane), Ipoh, opposite Regal Lodge Hotel.

Fancy flying, anyone?

Driving and sight-seeing around town brought me to the defunct Sultan Azlan Shah Airport on a sunny weekend. Buzzing sounds from aircrafts in flights are familiar to nearby residents. These are flight lessons of aspiring pilots from government and private organisations as well as individuals at the Integrated Aviation Academy under the Integrated Training and Services. Operational officially since 2004, the flying courses offered by the leading training provider in Malaysia and the Southeast Asia region are approved and accredited by the Department of Civil Aviation, Malaysia (DCA) and the Ministry of Defence Malaysia (MINDEF). The academy offers courses such as CPL/IR Aeroplane and CPL/IR H and has a fleet of aircrafts comprising of Cirrus SR20 G3, Piper Seneca, Eurocopter EC 120B-Colibri (single engine turbine helicopter), Eurocopter AS355 NP Ecureuil (twin engine helicopter), Robinson R44 and Socata TB10. A CPL/IR Aeroplane course can cost more than RM200, 000.

Pics 1 and 2: Parked heli and Cirrus at the school.

Pics 3 and 4: Piper Seneca and Sirrus on the runway.

Pics 5, 6, 7 and 8: Aircrafts waiting to take off.

Pics 9: Up, up and away.

A latest update on the Sultan Azlan Shah Airport. National turboprop aircraft operator Firefly with ATR72-500 will have direct flights between Ipoh and Singapore starting July 2009. This new route will definitely be good for trade, investment and tourism for the state besides making Ipoh city easily accessible for its great food!

Ushering the New Year with new trends (Part 2)

This is the second part of the post at: Ushering the New Year with new trends (Part 1) .Some updates on my monkey cup plant. The plant has sprouts of numerous baby cups since Chinese New Year.

Also, I have been waiting for the delivery of my lingzhi plant. This mushroom has also been turned into a Chinese New Year auspicious decorative plant because it is considered by the Chinese as the sacred fungus of immortality that has miraculous health benefits. It symbolizes good health and longevity. These mini, indoor plants, priced at RM38 each and available at nurseries are easy to care for. They just need a daily spray of water on the back surface of the mushroom.


It is scientifically proven that lingzhi or Ganoderma lucidum increases microcirculations of blood, has the effect of clearing radicals and improves the body immune system.

Sushi Dinner Buffet and More

One can expect more than a sushi buffet theme dinner at Iro Iro. This eatery offers more than just that with a steamboat buffet, eat-all-you-can BBQ grill, desserts, drinks and some local and international cuisines.

The sushi buffet lines serves Japanese noodles, pickles, salads, soups and a variety of sushi. Behind the sushi buffet lines, diners can find local favourite such as fried rice and international delights such as spaghetti bolognese and seafood pasta. Snacks for kids such as potato wedges and nuggets are also available.

Sushi, sushi.

Diners are requested to select two out of three types of soup base for the steamboat: clear chicken soup, tom yam or spicy Szechuan soup. They are served in a two-sectioned pot for the vegetables, seafood, meats, dumplings, noodles and eggs. To make the cooked ingredients more delectable, many sauces are also available to complement the taste.

Steamboat ingredients

Next, diners may also try the BBQ line where they can choose seafood and meats of their choice together with side selections such as mushrooms and aubergines.

The BBQ bar

The meal will not be complete and satisfying without servings of desserts such as cheese cakes, jellies, ice-creams, fruits and Chinese-styled desserts.

Plus points of visit:

• The dimly-lit restaurant creates a peaceful and lovely ambience for a quiet meal.
• Free flow of drinks of green tea, lemon tea, orange and blackcurrant juices.
• Friendly and polite waiters to fulfil your every dining whim and fancies.
• Your barbecued order are served directly to your table without having to wait.
• Priced at RM27 per adult diner with lower rate for kids.

Tip for diners at this restaurant: It is advisable for diners to arrive early at dinner time; around 6-ish or so as some of the popular food items will not be re-filled.

How to get there: This restaurant is located on the ground level of Ipoh Parade.