World Hijab Day (Feb 1st)

Feb 1st, 2015: An open invitation to both Muslims & non-Muslims to wear the hijab for a day. 
https://www.facebook.com/WorldHijabDay 

Penang, Malaysia

Penang, Malaysia is an island state and the second smallest in Malaysia, after Perlis. Penang consists of the main Island and Seberang Perai, which takes up partially of the mainland.
Penang is a tourist destination, the architecture of Penang reflects the 171 years of British presence on the island.

Attractions in Penang:
Batu Feringghi, Pantai Teluk Kampi / Teluk Kampi Beach, Pulau Aman / Aman Island, Pulau Jerejak / Jerejak Island, Tanjung Bungah, Teluk Bahang, Penang City Hall, Penang Hill, Penang National Park, The Queen Victoria Memorial Clock Tower and many more.

Makam Mahsuri / Mahsuri Mausoleum

Makam Mahsuri / Mahsuri Mausoleum is the most visited place in Langkawi due to the Mahsuri legend. Mahsuri, was a young woman, married to a local leader and was accused of having an affair and sentenced to death without any trial while the husband was away.

It is believed that the young Mahsuri bled white blood, which was interpreted by the local people at that time as innocent.

Mahsuri laid a curse on Langkawi Island, for the next 7 generations to have bad luck and will not prosper. Now, the seventh generations have supposedly passed, Langkawi began to prosper as a tourist attraction.

Walking around in Makam Mahsuri, you will notice the classic Malay architecture, the wood
Malay houses. In the complex is a tomb, which is believed to be of Mahsuri's.

The entrance fee:
RM5/adult and RM2.50/child for locals
RM10/adult, RM5/child for non-local.

Air Hangat Village / Hot Spring Langkawi

Air Hangat Village / Hot Spring Langkawi is situated along Jalan Air Hangat, about 14km from Kuah, Langkawi.

It is a modern complex with three hot water wells and a jacuzzi center comprising of 12 jacuzzi. The complex has a big garden arranged with beautiful trees, flowers, a small playground and reflexology walking paths.

You can soak your feet in the therapeutic water of the hot springs, has effective effects for skin diseases, gout and joint aches.

The admission is free.
Opening Hours: Daily: 9.00am - 6.00pm

Rambutan

Rambutan is a South Asian fruit, growing in topical climate, especially in Malaysia.
Rambutan comes from the word Rambut meaning "hair" in Malay language.
It is an evergreen tree growing to a height of 12–20 m.
The fruit is fleshy and it has a taste of sweet and sour.
The rambutan fruit is a family of the Lychee fruits.
Rambutan fruits is used in cooking and desserts such as: cocktails, drinks, ice cream, cookies.

MARDI Langkawi

MARDI Langkawi - is a agrotechnology park and is just 10 minutes by car from Kuah.
The park offers a Farm tour shuttle, Fruit tasting corner and photo session.
* The park is open everyday from 8.30 am -5.00 pm including public holidays except Friday, Aidilfitri & Aidiladha.

The admission to Mardi Langkawi:

Recreational (Basic Entrance) (MYR)	20	10
Mycard Holder (MYR)	7	3

The agotechnology park offers a big variety of Malaysian fruits such as: Star fruits, Cempedak, Guava, Water apple(Jambu), Sapodilla, Musk Melon,Pomelo, Mango, Jack fruit, Rambutan, Pulasau, Mangosteen,Grape, Papaya, Pineapple, Durian, Dragon fruit and Banana.

 If you are visiting the Agrotechnolgy park during the fruits season, in May - July, you will have the opportunity to see fruits at its full bloom, otherwise you will see only the fruits which are an all year season such as: Guava, Star fruits, Jack fruit, Musk melon, Pineapple.

Self cooked: Curry Mee

The curry mee is a popular dish in Malaysia. It is made up of thin yellow noodles and curry soup.

Yellow Noodles

Adapted from the Original recipe from Classic Asian Noodles By Lee Geok Boi  (online preview)

Ingredients:

Hokkien mee 600 g
Bean sprouts 300g


Spice paste

Shallots 250g peeled
Garlic 100 g peeled
water 180 ml
Meat curry powder 1 cup


Chicken curry sauce

Water 1 liter
Grated coconut 500g
Tamarind paste 3 tbsp
Cooking oil 4 tbsp
Cinnamon 6 cm
Cloves 2
Cardamom pods 2
Chicken 500 g chopped into small pieces
Salt 1 tsp

Curry soup
dee-fried soy bean puffs 4 large pieces
chicken stock 750 ml
salt 1 tsp

Method:
1. Prepare spice paste. Place shallots and garlic in a blender and process with a little water until fine.
Set aside. Mix remaining water and curry powder together to get a thick paste. Set aside.

2.Prepare curry sauce. Mix half the water into grated coconut then squeeze through a muslin bag or cloth lined strainer to extract coconut milk.Set aside.

3.Mix half the remaining water into squeezed coconut, then squeeze again through a muslin bag or cloth lined strainer to extract second milk.Set aside for use in curry soup

4.Mix remaining water into tamarind paste. Strain liquid and discard solids. Divide tamarind juice into 2 portions.

5.Heat oil a pot and saute cinnamon, cloves, cardamoms, ground shallots and garlic until fragrant. Add curry powder paste and fry until oil separates from paste. Set half the fried curry paste aside for use in curry soup.

6. Add chicken, salt and 1 portion of tamarind juice to pot and bring to boil.

7. Add first coconut milk and bring to the boil. Lower heat and simmer until chicken is cooked.

8. Prepare curry soup. Rinse deep-fried soy bean puffs in cold water and squeeze dry. Cut puffs into bite sizes pieces, as they will swell in soup. Place all ingredients, second coconut water and remaining portion of fried curry paste and tamarind juice into a pot and bring to boil.

9. Prepare to serve noodles. Bring a pot of water to the boil and blanch bean sprouts for 10 secs.Drain well and divide into serving bowls.

10. Return water to the boil, then blanch Hokkien mee or rice vermicelli until tender but al dente. Drain well and divide into servings bowls on top of bean sprouts.

11.Ladle hot curry soup and deep fried soy bean puffs over noodles on top with curry sauce and pieces of chicken.
Serve immediately

Curry Mee

Bean sprouts & soy bean puffs replaced with my daughters favorites: shrimps, cucumber and boil eggs.

Added chili and spring onions for garnish.