Archive for April, 2011

Fire Fire Fire

Posted: April 17, 2011 in Mumblings
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We had a brief training at the office on  fire safety. i have never paid much attention to the fire extinguisher until now…

If you look at the fire extinguisher, you will see some of these alphabets on the chili red body. The alphabets on the  fire extinguisher will tell what type of fire it suitable to extinguish.

 Extracted from Bomba website  

In general, there are five types of fire extinguisher. Fire extinguisher are labelled based on “Symbol” or “Letters of the Alphabet”.

Fire Classes Explanation
Extinguished fire from solid material like wood, paper, cloth and other flammable object.
Extinguished fire from liquid like oil, paint, varnish, plastic and others.
Extinguished fire from gasses like butane, acetylene, electrical wiring, fuse box, electrical device and others.
Extinguished fire from metal like potassium, sodium, calcium and magnesium.
Extinguished fire from cooking oil that are used commercially.

The most common (and probably cheapest) type of fire extinguisher is the powder type, these are suitable for A, B and C type of fires. The dry powder expelled from this type of fire extinguisher can be messy and will corrode sensitive electrical components.

CO2 fire extinguisher – suitable for class B and C fires. The fire extinguisher comes with a horn to direct the CO2. Do not touch / hold  the horn while the extinguisher is discharging as this will be extremely cold .  the discharging gas which is pressurized liquid CO2  is extremely low temperature .  CO2 type extinguisher does not leave a residue like the powder type extinguisher but if large quantity of CO2 is present in confined space, it might cause  asphyxiation , ventilate the room after the  fire is under control.

Apart from the more common powder and CO2 , there are also clean agent fire extinguishers, which similar to CO2, store agent as a liquid that turn into gas when it hits the air. Clean agent extinguishers are suitable for type A, B and C fires.. So, choose the most suitable type of fire extinguisher based  on the type of fire expected and the expected effect.  

Easy steps to use a Fire Extinguisher : ( extracted from bomba webpage )
Pull the Pin at the top of the extinguisher
Aim at the base of the fire
Squeeze the lever slowly
Sweep from side to side
More extracts  from Bomba website :
Kitchen Cleanliness
Avoid from putting pot handles, food wrappers, recipe books and anything can burn nearby to your stove.
Make sure your cooking stove always clean. Dirt or built-up grease can catch fire.
Avoid from putting curtains, hand towel nearby to your stove.
 Fighting Kitchen Fires
Grease fires :
Turn off the burner.
Cover the pan with its lid.
Let the pan cool.
Open the lid slowly.
Microwave or Oven Fires :
If a microwave or Oven catches fire :
Unplug the microware or oven.
Bring them to the open area.
Keep the door closed.
 Extracted from http://www.direct.gov.uk/en/HomeAndCommunity/InYourHome/FireSafety/DG_071645
 How to cook safely
There are several things you can do to prevent fires in the kitchen. Make sure you don’t get distracted when you are cooking, and:
take pans off the heat or turn the heat down if you’re called away from the cooker, eg by a phone call
take care if you’re wearing loose clothing as it can catch fire easily
don’t cook if you have been drinking alcohol or taken prescription drugs - you may get drowsy or lose concentration
 Cooker and toaster safety
You can prevent fires when using a cooker or a toaster by following these simple tips:
turn saucepans so the handles don’t stick out over the edge of the hob or over another ring
double check that the cooker is off when you have finished cooking
make sure tea-towels aren’t hanging over the cooker and don’t put oven gloves on top of a hot cooker
keep the oven, hob and grill clean – built-up fat and bits of food can start a fire
check that the toaster is clean and well away from curtains and empty the crumb tray regularly
Cooking with oil
You need to be especially careful when you are deep-fat frying or cooking with oil because hot oil can catch fire easily. Make sure you:
don’t fill a chip pan or other deep-fat fryer more than one-third full of oil
use a thermostat-controlled deep-fat fryer, which will make sure the fat doesn’t get too hot
 Dealing with a fire in your kitchen
If a pan catches fire in your kitchen:
don’t move it because it will be very hot
turn off the heat if it’s safe to do so – don’t lean over the pan to reach the controls
don’t use a fire extinguisher on a pan of oil because the force of the extinguisher can spread the fire
never use water on chip pan fires as this will cause a fireball, use a fire blanket to smother the flames if it safe to do so
get out, stay out and call 999
If an electrical appliance catches fire, don’t throw water on it. If it is safe to do so, you may be able to put out the fire immediately by:
pulling the appliance’s plug out
switching off the power at the fuse box
If the fire doesn’t go out, get out of the house, stay out and call 999.

 Please have  read of the attached pdf file – safety tips during fire

In case of the fire, the number to call is 999, it is recommended to have the number of the Bomba station closest to you handy as they might be able to dispatch help  faster than going through the 999 number which might require rerouting to the nearest fire station.

In line with our theme for the day,  I looked up some phrases/idioms containing the word ‘fire’…

 A burnt child dreads the fire;  add fuel to the fire;  come under fire; fat is in the fire; fire is a good servant but a bad master; get on like a house on fire; great balls of fire! ( for Jerry Lee Lewis fans); have too many irons in the fire; hold somebody’s feet to the fire; If you play with fire, you get burned ; out of the frying pan into the fire; where there’s smoke there’s fire; play with fire ; set the world on fire ; liar, liar, pants on fire….

The origin of Liar, Liar, pants on fire, extracted from Uncyclopedia ( click here)

Liar Liar Pants on Fire! is an expression of unknown meaning but well-established origins. In its most complete version, it is rendered “Liar, liar, pants on fire. Hangin’ on a telephone wire!” or “nose is as long as a telephone wire!” It is most commonly associated with accusations of dishonesty.
In contrast, the origins of the phrase are not in question. It is a paraphrased version of the 1810 poem “The Liar” by William Blake,  reprinted here in full.
 
Deceiver, dissembler
Your trousers are alight
From what pole or gallows
Shall they dangle in the night?
When I asked of your career
Why did you have to kick my rear
With that stinking lie of thine
Proclaiming that you owned a mine?
When you asked to borrow my stallion
To visit a nearby moored galleon
How could I ever know that you
Intended to turn him into glue?
What red devil of mendacity
Grips your soul with such tenacity?
Will one you cruelly shower with lies
Put a pistol ball between your eyes?
What internal serpent
Has lent you his forked tongue?
From what pit of foul deceit
Are all these whoppers sprung?
Deceiver, dissembler
Your trousers are alight
From what pole or gallows
Do they dangle in the night?

Khau Jam for lunch

Posted: April 12, 2011 in @ Old Klang Road
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Was back at my kampung and rather than succumb to the usual fare for lunch, we decide to make Khau Jam- which is a version of  nasi kerabu. To describe it in 3 words : healthy, yummy and green !

We asked our Thai friend Malee to ‘order’ the leaves/herbs for our khau jam meal. It cost RM5 for a plastic bag full of leaves, barks and roots. I tried to separate the herbs and  failed miserably at taxonomy. There were more than 20 different kind of leaves:  leaves of different shapes and sizes, leaves with smooth surface, some hairy, some thorny and some waxy. The familiars leaves that I can identify were : pandan , limau purut, serai wangi and err..that was all. There were some barks and roots too…below picture only show part of the herbs from the plastic bag

Rinse the herbs, where applicable cut into smaller pieces and then put them into a juicer/fruit processor , add some water and let the machine do it’s job to obtain the vegetable  juice. Don’t add too much water as this will dilute the taste. Run the juice through a sieve. Instead of water, use the vegetable juice to boil rice. 

Cut the following into shreds or rings  : Bunga Kantan ( ginger flower), cucumber, daun kelsom (Kelsom leaves) , onions and lemongrass ( you can include long beans too)Preparation of fried grated coconut  : in a wok , fry the kelapa parut (grated coconut ) over low fire until they turned brown. Remove from wok and pound them to get finer texture, add some granulated sugar to taste.

Preparation of deep fried fish and fish meat puree  :  In a pot, boil ikan selar aye ( sardine) with  asam glugor pieces and salt. Boil until fish is cooked, leave to cool ( the boiling could be done earlier so that the fish can soak/ marinate in the asam solution for a longer period). For fried fish : Coat the fish with batter and deep fry.   For fish meat puree : Remove the fish bones and pound the fish meat with a mortar. For fish meat with add on : add some coconut thingy to the pounded fish meat, add sugar, salt and pepper to taste and fry over low fire.

This is the spread :

 This was my lunch with 2 pieces of keropok on the side  ! ( first helping) , Absolutely Yummylicious !

 If  the preparation work puts you off, there is an easy way out…head on to Kampung Terbak in Tumpat , proceed to Wat Pikulthong and locate the Khau Jam Makcik, please click here .

 I found that Kuali has a recipe for khau jam, please click here  .

Since my last visit to Chuan Kee I have been craving to go back to Pudu Ulu and try out the other Hakka restaurant a few doors away-Yap Chong ,which also promised good food and value for money. So on a Sunday, we braved the not too heavy weekend traffic to Pudu Ulu.

At the cross section -PGRM  loomed ahead of us, after the traffic light we took the road towards PGRM and ended up at the alley with PGRM on our left. We saw Yap Chuan on our right, but had to drive on as we couldn’t find a parking spot, then further up on our right , we saw a block of shoplots on our right , we turned into the area and found a parking space and then walked towards Yap Chuan, while walking, we saw a parking area..aiyaa..we could  have parked here lahhh..

It was after 1pm when we stepped into YC and the place was packed, we were told to go to the other building a few doors away. This particular unit can only sit 4 tables. Well, if you have a private party of 4 tables, you could probably reserved this ! The place was a bit shabby and run down ….below is evidence : the state of the table cloth attest to my observation.

We ordered steamed fish with ginger, stir fried vege ( yau mak) and kau- yoke ( yam with fatty pork ), I wanted to try out the yong tau foo but decided not to be greedy, well, we could always order them later !

The happiest fish price that I have seen in KL …I wonder who was the itchy hand artist …

I was playing host for the day, and it was while waiting for the dishes to arrived  that I realised I did not ‘top up’ my purse and I only have in cash – a RM50 note, 4 ringgit and 80 cents to my name. Ohh errr….a quick run to the counter ‘Uncle, do you take credit card ?’..ohh err..cash only. I excused myself from the company of my fellow makan companions and headed off to PGRM in search of an ATM…..i am not sure did Uncle asked the kitchen to stop our order until I show up…anyway, I am sure my companions know the simple task of dish washing, peeling onions, mending table cloths, skinning a  chicken or a duck..…

It’s always reassuring when you have cash in your purse/ pocket amounting to figures of  more than RM54.80 :-)

The stir fried yau mak (RM7)  was the first to arrive..fresh, crunchy- simple and nice.

When the fish arrived…shock registered on all 3 faces, it was almost 1 foot long . There were 3 of us, meaning each of us have to eat 4 inches of fish . Luckily the fish was lovely, although there were so many ginger on the fish it wasn’t hot, the fish was fresh and tasty. It was no problem finishing the fish, they can even bring on a 2 feet fish ! The fish cost us  RM27

 Kau yoke (RM12) –initially the taste was a bit overpowering and later when you start to enjoy the soft mushy yam pieces and the tender and well marinated fatty pork, you might want to drink the gravy..hmm…I likeyyyy. we didn’t check if they have steamed man-tao ( plain buns) to go with this..

Overall, a very enjoyable meal. Apart from the dishes, we had 2 rice , 1 coke, and a pot of Chinese tea, the bill came to RM53.80, which we all agreed was very reasonable..almost an un-KL price… and, I should have not bothered to get to an ATM !

 Biz hours :

No.16,17 & 18, Old Pudu Ulu, Batu 3 ½ ,

Jalan Cheras, 6100 KL

Tel : 92849649