Honey4Boyz

Located in Precinct 7, the Putrajaya Firestation is also the headquarters of the Fire and Rescue Department. We have a chance to see the inside of a firestation, and to experience the making of a firefighter.  Hose bundle typically stored in rows for quick selection, consisting of 15 or more metres each and 30 metres for hose reel. Two trainees in action practising to carry the heavy hose bundle and a little fire-fighter in the making rolling up the hose.... Mr Firefighter explaining the functions of the pump control at the rear. Pump controls the flow of water from the water tanks on the truck and from street hydrants and open source like pond or drain.  These fire trucks are not equipped to reach to the very tall buildings (like more than 5-storey), which will need special apparatus like turntable ladder or high level access platform to allow access of firefighters at height. Rescue tools like saws used to crush or cut metal, vehicle extrication equipment an

Posting by Xian Jin My family and I went to a famous village that sells kacang putih in Buntong, Ipoh. Kacang putih is one of Malaysians' favourite snacks. We spoke to Gopinath, the 4th generation kacang putih vendor of CTS Enterprise. CTS stands for C masami T angavelu S ubrumaniam. These are the names of Gopinath forefathers.  The business started more than 80 years ago but they operated from the shop about 10 years ago. Before that, Gopinath family was peddling kacang putih on foot and by bicycles. Their village used to be called Teluk Kurin B. Now it is known as Kampung Kacang Putih because of the successful stories of all the kacang putih vendors in this area. There are 40-50 families in the kacang putih trade in this village. Kacang putih consists of different types of Indian savouries such as murukku, pakkoda, sivel, aulu, omma poddi, kadalai and legumes such as dhall, chick pea, peanuts as well as tapioca chips.  Gopinath great grandfather was a p

Ipoh's familiar specialty - Nga Choy Kai or the Taugeh (Bean Sprouts) Chicken. What else to accompany the poached chicken than the fresh, fat and crunchy Ipoh famous bean sprouts!! The bean sprouts are served blanched, with a dash of sesame oil, white pepper and soy sauce. Ipoh is a well-known food haven in Malaysia, and most will agree that Ipoh's bean sprout is the best in Malaysia. The premium-grade bean sprouts come from the Buntong New Village, which is also my husband's hometown. Growing bean sprout requires only water and more importantly, watering techniques. Madam Toon told us that there were at least 8 operators in Buntong. They were all family-owned businesses, and the three Toon brothers have been growing bean sprouts for more than 70 years.  Bean sprouts are grown from black mung beans imported from Myanmar. The beans need to be watered every 4 hours throughout the day for 5 days, no shortcut, otherwise they will be not be fat and juicy. At