Firestation@Putrajaya

Ancient fire engine


Han's favourite

We got the chance to inspect the insides

Amphibious rescue vehicle

Seeing the fire engine off to Salak Tinggi

Control room

Fire engine ride.
We ran a red light!

story time with AuntieSM

the harrassed mascot had more than he could handle

trying to cool down the over enthusiastic kids.

starting the fire with diesel and petrol

parts of the fire extinguisher

parents got the opportunity to put out the fire

The kids were given t-shirts, crayons and puzzles.

Han trying out the fire fighter's uniform

National Mail Centre - night excursion

We started our excursion with dinner, a birthday celebration and homeschool t-shirts for the kids

The mail centre was fully operational. We only got to see empty stations when we came in the morning on a previous trip.

Ean was only interested after he saw these boxes on tracks that reminded him of his trains.

The NMC staff provided us with shopping trolleys just in case our kids get tired.

Manual sorting

Machine doing the sorting

Han Koko helping Ean with his stamping

Explaining why certain letters get rejected and sent back to the sender.

Feeding in millions of letters daily

This machine sorts out letters accoording to postcode

Looking for our postcode in PD

More mail being brought in.

We spent 2hours in NMC, walking about its 4acre vicinity. This was one of the most educational visits I have been to. The staff were friendly and informative.

Taking a look at the first day cover that were distributed.

Homemade soy sauce

Saturday 11.00 a.m. November 23, 2008

The Hands-on-Learning team comprising 17 participants visited the home of David and Alicia in Taman United, Old Klang Road, K.L. David is a qualified accountant and is a remisier by profession, this is his own little project that he started 5 years ago.

This husband and wife team together with their 4 children manage a homemade soy sauce industry. They manage this venture by utilising what free space they had in their home.

The team is very interested with their original approach in selecting organic soy beans from Heilongjiang, Manchuria, China. Even the mould used in the second stage of the process is obtained naturally.

We could see that no artificial additives is used to speed up or influence the natural process. However this venture cannot be applied in large scale commercial terms as the natural process has its limitations.

The end product takes months to produce but a well worth wait. During the fermentation stages, constant monitoring is needed to avoid a spoilt batch. David explained that his work depends very much on the days of sunlight.

We were shown and given soy tainted salt crystals as a souvenir and also treated to taste fresh batch of soy sauce (extra virgin) and their other products like dark soy sauce and rojak paste (seaweed is used to replicate the taste).

The participants purchased some products with confidence of melamine and artificial ingredient free.

Tip :

Please do not throw your old soy sauce away, it can be revitalised by exposing the bottle to sunlight. Some old soy sauce may lose its fragrance but will produce a better aroma when is used for cooking. Just like wine.

p.s * some photos might have shrunk due to space constraint