Thursday, 3 November 2016

Maldives : Transportation


Since we were on very tight budget, we found ourselves using the public transport. The cost is much cheaper but the transport took a bit of our time. So here is the summary of our transportation during this trip:
Ferry from airport to Male 
10 Rufiyaa per person
Taxi from Male terminal to Off Day Inn
35 Rufiyaa for 4 persons including luggage
Taxi from Off Day Inn to Villingili Ferry Terminal
35 Rufiyaa for 4 persons including luggage
Ferry to Maafushi island from Villingili ferry terminal

53 Rufiyaa per person
Ferry from Maafushi to Male
22 rufiyaa per person
Pickup truck from Villingili ferry terminal to Hulhumale-Male ferry terminal


40 Rufiyaa for 6 person with luggage
Ferry to Hulhumale from Male


5.5 Rufiyaa per person
Taxi from Hulhumale ferry terminal to H78 hotel
(we took an MPV car to drive us there)
Waiting for taxi at hulhumale terminal
Our taxi has arrived. yeay!
35 Rufiyaa for 4 person with luggage
Taxi from H78 hotel to airport


It's time to say good bye..:(
compliment from the hotel
  
 
Ferry tickets. The only one that is not included is from Airport to Male'


Expenses
Total spent for transportation for 4 person

= 507 Ruffiya
= 33.8 USD
= MYR 139.60

Transportation spent per person in MYR 34.90 or USD 8.45

TIP! The Maldivian has the habit of rounding up the transportation fee. For example, the ferry to Male from airport costed 40 Ruffiyaa for 4 person (equal to 2.67 USD) but if you bought the ticket in USD, the fee would be 4 USD (1 USD for each person). Change your currency in Rufiyaa for better savings if you plan to take public transport.

Facts about public transportation in Maldives
**Based on interviewing the local people and information brochure we collected, below are the point in public transport that we learned during our stay in Maldives. We still could not fully understand the MTCC (Maldives Transport and Contracting Company) brochure. Let us know in the comment section if any errata was found in this section.
1.      The ferry at the airport to Male is available until 2am in the morning. 
**The terminal for airport-Male Ferry located next to Hulhumale-Male Ferry Terminal.
You can get a taxi from the Hulhumale ferry Terminal.

2.      No ferry available on Friday
3.      Ferry to Maafushi from Villingili Ferry Terminal is available at 3pm every day except for Friday and also available at 10am for Sunday, Tuesday and Thursday.
4.      Ferry from Maafushi to Male available at 7.30am every day except Friday and 12.30pm for Saturday, Monday and Wednesday.

































5.      For more detail you can check out the detail on this Atoll Transfer website.
TIPS!! If you plan to get to Maafushi on earlier ferry ticket, I would suggest to get flight a day before Sunday, Tuesday or Thursday. There is 10am ferry available.
 6.      The speedboat available at any time but cost around 20 USD per person to Maafushi Island. (The rate depends on the distance between your location)
7.      The taxi fee all around the Male Island was charged on flat rate of 35 Rufiyaa.
8.      Ferry from Male to Hulhumale available every 15-30 minutes starting 5.30am Maldivian time and ended at 8pm on weekday or 10pm on Friday. The schedule can be downloaded from this link. 

Wednesday, 2 November 2016

Maldives : Our Itinerary of Pleasure



Here is our itinerary of the trip.
-For detail on accomodation, food and transportation, please kindly click on accommodation, food and beverage, and transportation heading.

Day 1 (8th Oct 2016)
1855 (Malaysian time) - 2055 (Maldivian time)
Flight from KL International Airport 2 to Ibrahim Nasser International Airport via AK72 Air Asia Airline.
Interesting Fact: There will be shuttle buses picking you up from the airplane to the airport.  

2055 - 2125 (Maldivian time) 
Took ferry from Airport to Male at the Airport-Male ferry terminal.
*the terminal is at the west side of the airport. 5 minutes walking distance from the airport main lobby. You may find the money exchange on the east side the lobby as well.

2125 - 2150 (Maldivian time)
Took taxi to Off Day Inn and spent the night there.
*We went to villingili ferry at this night by walking which took us 30 minutes from the hotel to buy our early ticket to Maafushi. The detail is explained in "Transportation" heading.

Day 2 (9th Oct 2016)
0700 - 0800 (Maldivian time)
Breakfast
*We were served with continental breakfast and plain water at the hotel cafeteria.
0800 - 0900 (Maldivian time) 
Repacking and ready to check out
0900 -0930 (Maldivian time)
Took taxi to villingili ferry terminal.
1030-1300 (Maldivian time) 
Travel to Maafushi Island via public ferry.
1300-1400 (Maldivian time) 
Arrived at Maafushi Island and checked in at Shadow Palm.
*upon arrival, there was person from the hotel waiting for you with bag transporter (i was not sure what they call it there). So you do not need to worry if bringing larger luggage there.
1400 - 1500 (Maldivian time)
Discussing on the activities.
*we agreed on the following activities which will explained in detail in "Activities" heading:
-night fishing (inclusive of dinner)
-kayaking *complimentary from hotel
-half day snorkelling which will cover the following point
  • nemo point
  • turtle point
  • Complimentary lunch at Sandbank 
  • manta ray point
  •  dophin point
-Adaaran Vadoo island excursion
-Jetski ride *complimentary from hotel
1500-1630 (Maldivian time) 
Sightseeing
1730-2100 (Maldivian time) 
Night fishing
2100-2200 (Maldivian time)
Dinner from fresh fish caught during night fishing - grill/baked fish maldivian style.
2345 (Maldivian time) 
Bed

Day 3 (10th Oct 2016)
0600-0815 (Maldivian time) 
Sight seeing
0815-0900 (Maldivian time) 
Breakfast - continental breakfast and orange juice
0900-1430 (Maldivian time)
Half day snorkelling
1600-1800 (Maldivian time)
Kayaking around the bikini beach
1800-1900 (Maldivian time) 
Freshened up and prepare for dinner
1900-2100 (Maldivian time)
Dinner
2200 -2345 (Maldivian time)
Night walk and sight seeing
2345 (Maldivian time)
Bed

Day 4 (11th Oct 2016)
0815-0900 (Maldivian time) 
Breakfast
*served with continental breakfast and grape juice
0900-1800 (Maldivian time) 
Aadaran Vadoo Island excursion
2100-2300 (Maldivian time) 
Dinner
2345 (Maldivian time) 
Bed

Day 5 (12th Oct 2016)
0815-0900 (Maldivian time) 
Breakfast
*served with traditional maldivian breakfast.
0900-1000 (Maldivian time) 
Jetski ride
1000-1100 (Maldivian time)
Went for souvenir shopping.
1215-1230 (Maldivian time) 
Checked out from shadow palm and went ferry jetty
1230-1430 (Maldivian time) 
Took public ferry from maafushi to male.
1430-1500 (Maldivian time) 
Went to male-hulhumale ferry terminal from villingili ferry terminal by pickup truck.
1500-1530 (Maldivian time) 
Went to hulhumale via public ferry from male
1530-1600 (Maldivian time) 
Took taxi to H78 hotel at the hulhumale beach
1600 (Maldivian time) 
Check in H78 hotel Light and easy activities
Sight seeing
2345 (Maldivian time)
Bed

Day 6 (13th Oct 2016)
0815 (Maldivian time)
Breakfast
Light and easy activities
Sight seeing
1300 (Maldivian time) 
Check out from H78 hotel
1730 (maldivian time)
Transport to Ibrahim Nasser International Airport via shuttle van
2055 (Maldivian time) - 0430 (Malaysian time next day)
Flight from Ibrahim Nasser airport to KLIA 2 via AK6872 Indonesian Air Asia X Airbus.


Back to MAIN PAGE for other related entry

Wednesday, 26 October 2016

Let's go to the heavenly island Maldives


Hi and މަރުޙަބާ (Maruhabaa = welcome). I would like to share on my awesome Maldives escapade. Since Mrs Azza is still pre-occupied on the overdue Krabi trip, I think I'll just barge in and lay down this wonderful story of awesome trip.

We went to Maldives on 8th of October 2016 till 13th of October 2016 (6d5n). The ticket and accommodation were bought 4 months earlier.

My personal opinion regarding Maldives is the island is, no doubt, breathtaking. The water was crystal clear with overall color of turquoise laid in perfect layer of color tone. The people are nice and friendly. But I would simply said that Malaysia can offer the same breathtaking experience in Redang and Perhentian Island, although the coral would not be that near to see in Malaysia.

So here how I'm going to do this. The writing will be interactive. Let be honest, none of us would spend time scrolling down and up for the story but rather want the information be in precise and short as possible. And hey, that is what I'm gonna do!  So these are the headline. Just click and browse through the content. And if you already have the general idea about Maldives but need firsthand tips on the journey, you can just click the "Travelling tips" section.Hope you enjoy. 😊
1. Itinerary
2. Accommodation review
3. Transportation
4. Foods and beverages.
5. Activities
6. Traveling expenses
7. Traveling tips 

Acknowledgement: I would like to extend my warmest gratitude to the coolest power couple Fauzanziela Lurviedovie for making this trip a-dream-comes-true and Mrs Azza for the relentless travelblog surfing to ensure the trip went right. 😎

Thanks to all who visited this blog. Hope it helps! 

Wednesday, 19 October 2016

Daging Goreng "Bawang Tumis"

Salam dan Hi Semua..

Hari ini merupakan hari ke3 en suami bawa bento ke tempat kerja. Sebelum ni pernah juga buatkan lunch box untuk dia tapi on off ikut dan. Harap kali ni berterusan lah. Seronok dia kata sebab tak perlu dah pikir nak keluar beli lauk apa semua kan. Kesian kat dia selalu tak berkesempatan lunch.

Dapat idea nak masak menu hari ini masa teman en suami jogging petang semalam. Dia jogging kita scroll fb cari resipi..hihihi. Tengok resipinya sangat simple dan semua bahan pun ada. Dan yang penting memang sangat sedap. Terima kasih tuan resipi FHA Selemak Santan.

Jom semak resipi!

DAGING GORENG BAWANG TUMIS



Bahan A
350g daging
1 st serbuk kunyit
garam secukupnya
1 st serbuk lada hitam
Air secukupnya

Bahan B
Minyak secukupnya
5-6 biji bawang besar dibelah 2 dan dihiris tebal - saya guna 2 biji bawang holland saiz besar
10-15 biji cili padi merah dihiris serong - saya guna hot chilis (scotch bonnet) yg dibeli dari maldives tempohari
10-15 biji cili padi hijau dihiris serong

Cara-cara:
  1. Daging dihiris nipis, gaul dengan serbuk kunyit dan garam. (saya biarkan 10 minit)
  2. Masukkan daging perap, lada hitam dan air (paras daging) ke dalam kuali. Rebus hingga daging lembut sepenuhnya. Guna daging batang pinang sekejap je lembutnya. Kira air rebusan hampir kering dah sedia untuk step seterusnya.
  3. Tuang sedikit minyak ke dalam kuali, goreng daging 1/3 garing. Ketepikan.
  4. Tambahkan minyak ke dalam kuali secukupnya untuk menggoreng bawang hingga layu dan terbit bau.
  5. Masukkan cili padi. Bila cili hampir layu baru masukkan daging . 
  6. Ratakan sebentar dan sedia dihidang.

Wednesday, 5 October 2016

Macaron Nutella

Salam dan Hi Semua...

Malam tadi terlebih rajin pulak buat macaron. Ini kali ke 4 sebenarnya buat. Yang sebelum ni tak sempat nak ambil gambar dah habis..:) Masih menggunakan resepi yang sama, rujukan dari blog Kak Ita Masam Manis.
Pernah sekali ke kelas macaron, kelas tu pun menggunakan resipi yang sama. Tapi dalam banyak2 cubaan buat macaron ni, kali ni tak pasti lak kenapa rasa sangat sedap..mungkin sebab saiz mini dan letak nutella kot, jadi rasa manis tu tak berapa ketara...:)

Jom semak resipi!



MACARON

Bahan A
80g serbuk almond
140g gula aising

Bahan B
80g putih telur - suhu bilik anggaran 2 biji gred A ~ saya kena letak 2 biji lebih walau guna gred A
65g gula castor

Bahan Lain
Nutella secukupnya - untuk inti
Pewarna - gunakan serbuk atau gel

Langkah-langkah:

Sediakan dulang pembakar dulu, alas dengan baking paper.Lukis bulatan sebesar siling 20 sen atas baking paper, jarakkan setiap bulatan antara 2.5cm - 3cm. Terbalikkan paper dan letak atas tray. Untuk lebih mudah, boleh print siap-siap A4 paper dengan lukisan bulatan sebesar 20sen dan alas bawah baking paper.

Satukan serbuk badam dan gula aising, ayak dan ketepikan.

Dalam bekas lain (pastikan kering dan tidak berminyak), pukul putih telur hingga kembang dengan kelajuan maksimum, kemudian masukkan gula kastor sedikit demi sedikit sambil diputar terus hingga adunan kental dan bertanduk (anggaran 10 minit). Masa ni adunan ringan dan gebu, dan sedikit berkilat. Bila terbalikkan bekas adunan tak jatuh (pastikan adunan betul2 kental, tapi jangan pula terlebih pukul).

Masukkan 1/4 dari campuran serbuk badam dan gula aising ke dalam telur putih, kaup balik hingga rata dengan menggunakan spatula saja. Dah rata, ulang proses ini hingga habis adunan gula dan serbuk bada. Tambahkan pewarna yang disukai dan gaul sempurna.
(Perhatian: Masa proses ini jangan terlebih atau terkurang kacau. Adunan sebati apabila diangkat dengan spatula ia mengalir turun macam larva).

Masukkan adunan dalam piping bag (guna nozel boleh, tak guna pon boleh), paipkan atas bulatan yang telah kita lukis tadi. 

Gunakan tooth pick untuk pecahkan gelembung (sekiranya ada) supaya permukaan macaron tak jadi berlubang bila dibakar.

Lepas siap semua, hentak dulang. Rehatkan macaron selama 30-45 minit (kalau hujan letak bawah kipas).

Pastikan permukaan macaron benar-benar kering, bila sentuh ia tak melekat di jari.

Panaskan oven 15 minit awal pada 140-150 degree (terlalu panas boleh menyebabkan macaron retak, adjust ikut oven masing-masing), saya guna suhu 150 degree, bakar selama 15 - 20 minit.
 
Biarkan sejuk, boleh letak filling yang digemari. Saya letak nutella. Sedap!

**5 minit pertama pembakaran, bila nampak je macaron keluar kaki rasa nak lompat..lol..ini part kritikal**


Thursday, 29 September 2016

Ber Shell Out Kami Malam Nie..Sedap!!

Salam dan Hi Semua...



Tadi malam kami buat shell out, dah lama simpan resipi. Kebetulan mak ayah ada kat rumah, makan ramai-rami syok, boleh berebut-rebut walau cukup je makanan tu. Lagipon buat sendiri ni jimat banyak, makan kat kedai dapat ciput je. Yang ni puas la makan, siap tolak-tolak untuk dihabiskan.

Hari sebelumnya kami ke market lah, cari bahan2nya. Boleh gunakan apa sahaja makanan laut yang kita suka. Main beli ja berapa banyak, pakai semua. Macam elok-elok pula kuah dengan seafood. Rasanya sos ni boleh buat awal, simpan elok-elok dalam peti ais, nanti bila teringin nak makan shell out cepat ja boleh siapkan. Resepi dicuba dari blog Masam Manis dan Suraya Sulatin. Wajib cuba, memang sangat sedap.

Makanan Laut 

Ketam - 5 ekor, dipotong 2
Udang sederhana besar - 25 ekor
Sotong - 7 ekor
Remis - 1kg
Lala - x letak
Kerang - x letak
Pepahat - x letak
Kupang - x letak
Isi ikan - x letak

*sukatan makanan laut ni terpulang ikut minat masing-masing tapi haruslah bersesuaian dengan sukatan sos nya ya.
  • cuci bersih semua makanan laut. didihkan air bersama sedikit garam. kemudian rebus setiap makanan laut secara berasingan. rebus sekejap je separuh masak, macam celur. ketepikan. 
* rasanya next time buat udang tak perlu celur, udang cepat masak nanti overcooked bila masak kali ke2 nanti

Bahan Sayuran

Jagung manis - potong 3
Brocoli - x letak
Kentang - potong wedges/ belah 4
Carot - hiris bulat
Bunga kobis - potong kecil
  • didihkan air bersama sedikit garam, celur carot dan bunga kobis.
  • Rebus kentang dalam air bersama sedikit garam hingga empuk ~ 15 minit
  • Rebus jagung dalam air bersama garam dan gula hingga empuk - tak berapa pandai nak rebus bagi cukup rasa dan tak kecut lepas masak @_@
  • dah siap, ketepikan kesemua bahan sayuran.

Bahan Rempah 

Bahan A - di kisar
20 tangkai cili kering - rendam lembut, nak pedas boleh lebihkan cili
1 genggam udang kering - rendam lembut
2 labu bawang besar
15 ulas bawang merah
10 ulas bawang putih
1 inci halia
1 inci belacan - saya bakar dahulu
  • satukan kesemua bahan bersama air dan sedikit minyak masak, kisar halus
Bahan B - di tumis
6 ulas bawang merah - hiris halus
6 ulas bawang putih - hiris halus
1 inci halia - hiris halus
10 batang cili padi - hiris halus, nak pedas boleh lebihkan
2 batang serai - dititik
5 tangkai daun kari
minyak untuk menumis
1 sb butter / marjerin

Bahan C - perasa
3 sb rempah kari ikan
3 sb sos tiram
3 sb sos ikan
1 st serbuk lada hitam
1 kiub pati ayam
garam - saya x tambah dah sedia masin
gula secukupnya ~ 1 1/2 sb

  1. Panaskan minyak bersama butter dalam kuali. Masukkan bahan tumis (Bahan B) dan tumis hingga naik bau dan garing.
  2. Masukkan bahan kisar (Bahan A) masak sampai garing. Masak biar lama sikit biar cili betul-betul masak. Jika kuah terlalu pekat tambahkan air dan masak lagi.
  3. Masukkan bahan perasa (Bahan C). Mulakan dengan rempah kari, masak sekejap biar garing, kemuadian masukkan sos tiram, sos ikan, serbuk lada hitam, kiub ayam dan gula. Kemudian baru masukkan garam. Berhati-hati dengan penggunaan garam kerana sos tiram dan sos ikan dah sedia masin.
  4. Biarkan kuah merenih sebentar. Angkat dan masukkan ke dalam periuk lain.
  5. Keluarkan 1 senduk kuah ke dalam kuali, panaskan, masukkan remis, masak sebentar, angkat. Ulang semula untuk semua jenis makanan  laut (berasingan ya) dan juga sayur carot dan bunga kobis.
  6. Jagung dan kentang dibiarkan sahaja direbus begitu.
Setengah jam ja licin. Dah kenyang, boleh la sambung aktiviti seterusnya tengok movie Deepwater Horizon!











Tuesday, 16 August 2016

Kuih Lopeh Bonda

Salam dan Hi Semua...

Masih lagi belajar dengan bonda kuih muih melayu. Hari ini kuih favorite kami suami isteri, kuih lopeh.

Kuih Lopeh Bonda
Bahan-bahan:-

500g beras pulut
pewarna hijau
2 keping daun pandan
1 1/4 st garam
air secukupnya
kelapa parut secukupnya
1/2 cawan gula merah
1/4 cawan gula pasir
daun pisang - dilayur dan dipotong mengikut saiz yang diperlukan

Cara-cara:

  • Basuh beras pulut, tambah air seperti masak nasi, tapi sukatan airnya adalah kurang dari nasi
  • Tambahkan perwarna hijau apple dan garam, kacau rata. Tutup periuk, tanak atas api sederhana.
  • Sentiasa kacau pulut. 
  • Bila pulut dah kering, perlahankan api, biarkan sehingga masak atau 3/4 masak.
  • Semasa pulut masih panas tu, letakkan 2 senduk pulut atas daun pisang, gulung padat dan ikat dikedua hujungnya dengan tali rafia. 
  • Kukus sekejap dalam 15 minit.
  • Kelapa parut digaulkan dengan sedikit garam.
  • Untuk air gula nya, masak gula merah, gula pasir, daun pandan bersama air secukupnya, Masak sehingga agak likat, kemudian tapis. Biarkan sejuk.