Persimmon is called pisang kaki in Malay, literally means banana feet. I didn’t find any websites mentioned about how it came about. I was told by someone that it was the Japanese army at World War II who brought it over and introduced to Malay peninsular. Read at your own risk.

When the Japanese pointed at persimmon and said, kaki, the local didn’t know why or anything about the legs. Then the Japanese pointed at the banana trees, wanted to say it’s like banana, one type of the fruits. It’s then known as pisang kaki.

Persimmon isn’t cheap, but it’s worth the money to have it. Sweet, seedless, and it’s nice and easy to peel too. The orange colour reminds me very much of Halloween.

My wife and I ran a food store selling curry for lunch before. It started very sudden and ended sudden too. Not much fund and thorough plan were the reasons. Of course, there were other reasons too, the relationships with the landlord lady. Anyway. To do it again, I am preparing myself better this time. Worked at some restaurants to gain the feel of onsite experience. With more thoughts, more preparations, more real statistics, and, bigger vision.

It’s one of my dreams I have about having a small restaurant, to serve Malaysian curry.

This was at 4th miles of Jalan Ipoh, Kuala Lumpur, Malaysia. Seems like after 9am, there were only elderly people to have breakfast there.

Forgive us about the "un-wiped" table look. It was wiped, but with the tea serving and all, it just looked as if we were having it with such a messy and uncleaned table, which it wasn't actually. Anyway.

The time flew very much slowly in the morning. I felt like an old man.

One of the cuisines you should try out when you are in Malaysia. This one is at the 2nd floor of Central Market, Kuala Lumpur. Don't ask me about the vege's name. I was told but forgot. The gravy one is Assam fish with bronjol and lady's finger (you call okura I am sure.).