Tag / haze
We just moved to a new home at Shah Alam less than a couple months ago, it was a long journey in getting keys, doing defects, renovation, getting furnitures, proper curtains, arranging, cleaning, painting, and many other big and small tasks.
One of the final pieces to the house that we desperately needed was an air purifier in the living/dining area, which thankfully, we have now, and not just an ordinary unit at that.
Sharp FPFM40LB air purifier in our dining area
The issue of air pollution and crazy API reading due to the haze issue in the past few months should be quite apparent to everyone. Making indoor air as clean as possible is now pretty much a need instead of a luxury. For this we have a unit of SHARP plasmacluster air purifier in the bedroom.
dengue in Malaysia, an alarming statistics
Now come the second issue many of us faces as Malaysian – dengue.
We had over 100 thousand cases of dengue last year, with 215 confirmed cases of death (sadly it also happened to one of my friends, RIP “Wingz”).
number of people killed by mosquito every year
In fact, mosquito is accountable for the highest number of human fatality from animals with an estimated 725 thousand people died from various diseases infected from it. The number is far higher than human killed by snakes, dogs, snails, crocodiles, hippo, elephant, lions, wolves, and sharks combined. In fact, sharks only account for some 10 fatalities a year.
We are definitely facing some mosquito issues in the new area, I suspect partly due to the construction of a condominium a mere hundred or so meters away.
SHARP FPFM40LB air purifier with mosquito catcher function
So to combat this pesky and potentially very dangerous mosquito problem, we were also looking for some sort of repellent or electronic mosquito trap for the past week or so.
anatomy of the SHARP FPFM40L Air Purifier
Then came the SHARP FPFM40LB, the Mosquito Catcher Air Purifier – a device that combat of the two issues many of us face. It purifies air and trap mosquitos all at the same time. Now instead of having to get two separate devices, we got one that does both – saving both space, energy, and the need for another electrical sockets. Neat.
installing the deodorising filter and HEPA filter
To achieve the air purifying objective, the unit comes with SHARP’s plasmacluster technology to eliminate static electric so dust doesn’t stick to surface, then there’s a deodorising filter to remove foul odor, and HEPA filter to remove air borne particles (99.97% of 0.3 micron dust). It also has an air sensor that monitor and control the amount of air flow needed to achieve this task efficiently.
glue sheet – with UV light these are the mosquito catching secrets
To catch mosquito, the FPFM40L uses a strong glue sheet made out from non-toxic material (to ensure safety), and two maintenance free energy saving LED lights to attract mosquitos. The unit is also black in color, as mosquitos often like to hide in dark areas. Additionally, even the entrance is designed and shaped in such for maximum catching performance.
Each pack has 3 sheets and each sheet is recommended to be used for 1 month, with a maximum of 3 month usefulness if it’s not “filled” with mosquito yet. So far in a few days of use, I’ve noticed a dozen of so mosquitos stuck in the glue sheet, and the area is really practically mosquito free. It’s doing it’s job.
So if you’re facing similar problems, this latest SHARP Mosquito Catcher Air Purifier should be in your radar.
Being a Penangite in heart, I am always on a look-out for a good plate of char kuih teow, so when I saw this place popped up on my FB feed thanks to Angeltini (who blogs about booze), I just knew that I had to visit Uncle Vincent’s at Bukit Rimau soon as possible.
Uncle Vincent’s at Bukit Rimau, Selangor
Uncle Vincent’s is located at Bukit Rimau, the slightly less glamorous sister to Kota Kemuning. Parking is relatively easy as the shop lot next to AEON at this area isn’t particularly well populated.
The interior has a very simple set up, and they probably spent all of 5 minutes to figure out what they decided not to have as decorations. Which is fine by me, I’m here for the food.
Penang char kuih teow with prawns, cockles, and Chinese sausage
There are basically three main dishes here – char kuih teow, prawn mee, and pork noodle (or four if you count nasi lemak on Sundays). I’ve read that the pork noodle is not particularly impressive, so we’ve decided to skip that.
Thankfully, char kuih teow here turned out to be rather good, as Jon, another born-in-Penang friend said “80% of Penang’s version”, which I agree. The “wok hei” is there, and for RM 8, you also get pretty decent sized prawns, Chinese sausage, and fresh cockles. I like it, I’ll be back.
the prawn mee comes with a couple bigger prawns too
The prawn mee too did not disappoint, also priced at RM 8, this version of prawn mee comes with 2 bigger prawns in addition to those tiny shrimps, your choice of noodle/vermicelli, hard boiled eggs, pork slices (or more like chunks), fried shallots, kangkung, and all the prawn-shell flavored goodness in its soup.
It’s not hard to see why this is PureGlutton’s favorite.
Haze & KY at Uncle Vincent’s
Lunch came to less than RM 20 for two, and we were truly satisfied. I like that the concept is simple, and that Uncle Vincent’s did not try to overcrowd their menu with dishes they have no business providing.
I’ll be back.
Uncle Vincent’s Restaurant
21 Jalan Sungei Burung Z32/Z
Bukit Rimau, Selangor
GPS: 2.998867, 101.526406
Tel: 012-3766071; 016-9555948
Hours: Closed on Mondays, 8:30am to 3pm
While I’m pretty active with badminton and futsal, I’ve also taken mountain biking as another weekend hobby not too long ago. There’s something about peddling like mad around the lush green trees in the rain forest that sooth the mind.
packing up my mountain bike in Honda Jazz
We started in the morning by packing my old trusted mountain bike in the Jazz.
While the car may look pretty diminutive from the outside, it has some pretty neat trick up its sleeve. For one, the rear seats can be arranged in several configurations according to your need.
I folded it down into utility mode and threw my mountain bike in with ease. In fact, it’ll take 2 full size mountain bikes without breaking a sweat.
loving the bluetooth enable in-car entertainment system
Lemang stalls by Karak Highway (before Genting exit)
Along the way before we reach Janda Baik, there stopped by the lemang stalls by Karak Highway just a short distance before Genting Highland exit (GPS: 3.325877,101.748323).
For RM 14 we got ourselves a whole tube of lemang and a container of serunding. Add a couple cans of cold soft drinks and you got yourself a pretty awesome brunch.
a bit of Mountain Biking at Janda Baik
We got to Janda Baik, I unload the bike, affixed the front wheel, and spent some of time cycling around the trail a bit. Nothing beats the fresh air up in the hill if you’re sweating.
“Refresh Mode” – best for a bit of in-car snoozing
After cycling, the “refresh mode” came into play – by removing the headrest and fold the front seat all the way down, you can actually “join” it to the rear seat to form a sort of “Business Class” horizontal bed for a bit of snooze fest. Why wouldn’t anyone thought of this earlier?
Sekinchan paddy field, it’s 2015, year of selfie?
After resting for a while – we decided to drop by Sekinchan for a while. Because, why not? Some 120 km later, we reached Sekinchan, a place so tranquil and serene it almost seem impossible that it is actually within the state of Selangor, just an hour or so’s drive from the bustling PJ, or Bandar Utama. I always love the vast expanse of flat land and the seabreeze.
The 1.5 litre i-VTEC engine with CVT gearbox proved to be pretty frugal in fuel consumption. With around RM50 spent on fuel, I am impressed with the area that we have covered for the day.
We spent about half an hour or so recharging our souls by the paddy field before continuing our final leg of the journey.
this car would look good at our new crib
Another 50 km or so later, we reached KEN Rimba, our future new crib (still under renovation), and I think the Jazz sure look pretty good here, don’t you think?
For more information on Honda Jazz and other models, head to Withdreams.com.my
Several weeks ago I was invited to Kurata Japanese Restaurant to preview their Okayama Fruit Fair. Fine Japanese food is among the top of my list, so obviously I accepted the invitation without hesitation. Furthermore, the invitation was referred to by Ringo, a dear friend, which made it all the better.
Okayama fruit fair at Kurata Japanese restaurant, Parkroyal KL
Kurata is located at the lower lobby of PARKROYAL Hotel, which itself is situated right across from Sungai Wang. While being quite familiar with Bukit Bintang, I must say that this was the first time I stepped foot into this restaurant.
First timer to the restaurant may find it a little bit difficult to find, and this is because for some reason unknown to me, Kurata is located WITHIN another hotel restaurant, but trust the signs, and you shall get there.
Shine Muscat, White Peach and New Pione,
sesame short bread with fruit topping, macaroon
Okayama, a prefecture in Chugoku, Japan, is also regarded as the “Kingdom of Fruits”. The region is known as the birthplace of some of the finest fruits Japanese has to offer, including the white peach.
Since this post is about Okayama, lets start with the fruits & desserts (although we were served with them last).
The fruit platter comes with shine muscat, white peach, and new pione. The muscat is seedless and has very high sugar content with low acidity, while the new Pione (also called black pearl) is so rich in flavor it’s almost like biting into wine, I love it. White peach needs no introduction, each bite is so delicate and juicy it’s unlike any peach I’ve ever had. Fantastic.
You can also have the fruits served on sasame short bread, with the pastry providing a contrast to bring out the sweetness of fruits even more. Alternatively, for macaroon lovers, how about some beautifully crafted macaroon stuffed with fresh Okayama fruits?
white peach roll cake in vanilla sauce, Peach and Tofu Parfait, Ringo & Haze
For those who like something richer, the white peach roll cake in vanilla sauce will certainly fit the bill, though you do lose the taste of freshness from the peach that some of us love so much.
The peach and tofu parfait is yet another way to enjoy the white peach, this dessert is delicate and doesn’t come with strong artificial sweetness like most parfait do, so for those who doesn’t like their desserts too sweet, this is perfect.
The fair run till end of August, 2015. (yeah, this post is a little late).
appetizer for Sushi Course at Kurata
Prior to all the Okayama goodness, we were also treated with the Sushi Course at Kurata (RM 190).
The course comes with appetizer in the form of beans, tofu, and angler fish liver with jelly. I can’t exactly remember the details of each ingredients, but they made a pretty good combination to kickstart the meal.
sashimi on ice
Next up was air flown sashimi – and no expenses were spared. We had kanpachi, otoro, and sake (salmon). The fresh fish were accompanied with grated wasabi, and if you haven’t had otoro with high grade soya sauce and grated wasabi, you haven’t experience the finest of sashimi. It was as good as any.
grilled alfonsino, wagyu beef, miso soup
The course next switched to something more savory, in the form of grilled alfonsino fish with a side of pickled bamboo shoots.
To be honest, I think grilled alfonsino is perhaps a dish that requires a bit of an acquired taste. This is not the first time I had it, but I still think the rather firm texture and sweetish taste isn’t something that “blows my mind”, so to speak. It was nice, but it wasn’t great.
We were then served with miso soup.
assorted sushi, including my favorite – uni (sea urchin)
The main dish of assorted sashimi were then served, and it was among some of the best I’ve had. The presentation was basic and straight to the point, but the sweet shrimp, sea urchin, salmon, kanpachi, salmon roe, and even the sushi roll were really well crafted and more than meet expectations.
Food at Kurata is certainly worth exploring, and for those who like a quiet and romantic ambiance, this may fit the bill perfectly.
Kurata Japanese Restaurant
Lower Lobby, PARKROYAL HOTEL.
Jalan Sultan Ismail, 50250 Kuala Lumpur
GPS: 3.144423, 101.712351
Tel: 03-2110 0226
Hours: Wednesday and Thursday Lunch close, Sunday dinner close
With the on-going house renovation work, I’ve been rejected (or accidentally ignoring) quite a lot of food review invitation, but when Sarah from Kimpachi messaged and invited me to Kampachi Sake Dinner Series, I just couldn’t say no.
When Kampachi comes calling, you just don’t reject, and I’ve never regretted the decisions.
kampachi sake dinner series featuring Izumibashi Sake
In conjunction with Izumibashi brewery’s first visit to Malaysia, Kampachi hosted a dinner series that took place at their Troika outlet on the 16th June, 2015, and the day after in Kampachi Equatorial, Penang.
The dinner features a 9 course Kaiseki menu by Kampachi’s Executive Chef, Koji Tamaru, using produce and seasonal seafood directly sourced from Japan. The meal was paired with four types of Izumibashi sakes.
“welcome drink”, edamame, and brewery founder/owner Yuichi Hashiba
We were joined by the 6th generation founder/owner of Izumibashi brewery, Yuichi Hashiba, and sake sommelier, Shigeyuki Masaki. Together they shared the history of the brand, how they produce the sake, and what made them special.
Izumibashi Tonbo Sparkling with Amera Tomato Mizu Nasu
The first three courses were paired with Tonbo Sparkling, this is an unfiltered sake with a cloudy appearance, only very lightly gassy and quite wholesome in taste. Apparently filtered sake is a bit of an imitation to sparkling wine of the West, and Izumibashi purposely left it unfiltered to show it’s true Japanese origin.
We started the dinner with something that is utterly simple yet surprisingly delicious – Amera tomato and slices of Raw Japanese Eggplant. These raw vegetables were just lightly seasoned with salt and pepper.
I’ve had tomato of similar calibre a couple times and these were equally as crunchy and refreshing, the eggplant though, was a total revelation.I never thought eggplants could be consumed raw, and I’m glad I was wrong, it was most excellent.
Niawabi Shake Toba Morokyu Kinsanji Miso,
Hamo Kuzuuchi Junsai Janome Kyuri Bainiku
Next came Simmered Abalone, Dried Salmon & Cucumber with Miso. A beautifully arranged dish with very contrasting texture offered by the soft and slightly chewy abalone, the very crispy dried salmon, and those crunchy cucumber. I particularly loved the dried salmon which is almost like the best salted fish I’ve ever had, and you can eat it straight.
The Clear Soup with Pike Conger Eel, Water Shield, Ring Shaped Cucumber & Plum came next. While the eel, cucumber, and plum were not stranger to most diners, I found the water shield provided quite a new experience to me. It tasted a bit like some sort seaweed encased in a slimy exterior. A good change of pace but I’m not quite sure I really enjoyed it.
Maguro & Kanpachi sashimi with Izumibashi Junmai Ginjo Megumi Blue Label
The next three dishes were paired with Izumibashi Junmai Ginjo Megumi Blue Label, made with Yamada Nishiki rice grown in house by Izumibashi. This particular type of rice produces good sake as it absorbs water and dissolves easily.
Sashimi came in the form of Maguro & Kanpachi – Tuna and Amberjack. These fish were flown fresh from Tsukiji market and of course, did not disappoint. The sake complimented the seafood perfectly well.
Gindara Shio Kouji Yaki, Awafu Ageni Harinegi Kinome
The fifth course was the simple Grilled Cod Fish Marinated with Salt Crust, with superb execution by the chef. I absolutely loved the texture of cod skin and the way the fish is cooked, it was spot on.
Awafu Ageni Harinegi Kinome translates to Simmered Yellow Wheat Gluten served with Fine Julienned Leek & Leaf Bud. Quite a fancy name and description, and tasted a little bit like a more sophisticated version of tofu with a richer texture.
Tatake Ebi Kesho Age with Shishito, Yaki Onigiri Chazuke Shio Konbu
The last three dishes were paired with Izumibashi Yamahai Junmai Shinriki. Shinriki translate to “power of god”, and in this case this sake is made with the most tedious and labour intensive method that helped produce the most “umami” flavour.
Deep Fried Chopped Prawns with Japanese Green Pepper was the first dish we sampled with this sake. The greenish “powder” you see next to the chili was actually salt, together with the fried ingredients, it was simple yet very delicious.
Grilled Rice Ball in Broth with Salted Kelp came next, it was almost like the Chinese dinner where you always have a rice dish at the penultimate dish (sort of, but not really). You appreciate the rice and wasabi in broth with a bit of a grilling treatment to bring out the flavour, subtle but quite delightful.
Yuzu Sorbet, Yuzu Mousse, Yuzu Kaki with Yamada Jyuro Plum
We concluded the dinner with Homemade Japanese Citrus Sorbet, Mousse and Dehydrated Persimmon. If you haven’t had yuzu before, go get some yourself, it is the best citrus there is (to me anyway).
We each also had a glass of Yamada Jyuro Plum, it was a fantastic dinner with some really fine sake. Made for an excellent night. Thank you again Sarah and Kampachi for the lovely dinner.
Check out Angeltini’s post for write up from the sake angle.
The Troika Jalan Binjai
GPS: 3.158052, 101.718122
Tel: 03-2181 2282