It has been so long since Malaysia, famous for its colourful array of festivities all year round, got into the festive spirit. With Standard Operating Procedures (SOPs) in the country easing up, it looks like whatever cooking skills that were picked up during the height of the pandemic won’t be put to as much use anymore! But that doesn’t mean that you can’t continue to make great food from home. With all the time now spent catching up on lost time with loved ones this Aidilfitri, I have just the dessert that doesn’t need a complicated shopping list, fancy equipment, nor hours of toil. Althou ..read more

A little known fact about my local tastebud inclinations is that I have always loved me a good Kam Heong dish. Like Malaysian Butter Sauce, Kam Heong is also a sauce unique to Malaysia, an explosive amalgamation of ingredients from Indian, Malay and Chinese culinary styles. Directly translated from a Cantonese as ‘Golden and Aromatic’, this sauce is a chunky, amalgamation of lemongrass, candlenuts, curry powder, curry leaves and bird’s eye chili. Seriously, whoever first came up with this combination deserves a Nobel Prize. It was a must-order whenever the family headed out for a weekend dinn ..read more

I’ve been a proponent of the term, “Do what you love, love what you do” for some years. I’ve been blessed with an education in Communications that was generic enough to allow me to explore so many kinds of work – in radio, writing and editing, emceeing, newscasting, event managing and many bits and bobs in between. There are two career paths that I forged primarily out of passion: acting and plant-based lifestyle advocacy. I wish could say that my acting life is thriving. Things don’t always work out the way you want. Yet at the same time, things totally do. If you told me as a teenager that ..read more

Long before I spent majority of my time at home due to the pandemic, I was spending time finding ways to reduce my waste at home… or at least, maximizing my use of stuff before they saw themselves out. Through interactions with friends and followers, I’ve realized that there are many things I do in my own little waste-reducing world that others appreciate. I’ve also realized that I haven’t done a lifestyle post in ages. So here we go! I’m happy to present a small collection of tips that you may find helpful and fun to introduce into your own household… and at negligible or no extra costs at al ..read more

I’ve been meaning to share this recipe on the blog for a while. I got the measurements right, saved it in my Documents folder. Stayed untouched for a year. The reason is a bit embarrassing. Every time I buy a pineapple, I just want to eat it on its own! Malaysia has access to the sweetest, most succulent pineapples. Whenever I got one from my produce supplier, try as I may, I just couldn’t bring myself to set aside any for cooking. Even just a little bit for a couple of pictures? Nope. In it goes straight into my cold press juicer, into my blender for smoothies, right into my face for breakfas ..read more

An Asian staple for centuries, the legacy of soy is undisputable. I’m grateful that Malaysians have such easy access to freshly made soy products like tempeh and tofu. While I haven’t gotten round to learning how to make either of those, its milky manifestation has left me feeling proud that I accomplished at least *something* during quarantine. I learned how to make soymilk to stay as self-sufficient as possible during the height of Covid-19 lockdown, when grocery runs felt like full-blown expeditions. If learning a new skill could mean one less venture out of the apartment to brave far-stret ..read more

I am grateful to be in a community that is constantly learning and growing alongside me. Meeting more and more newly transitioned plant-based friends along the way sends out a message that this lifestyle is what will define more and more of our future.  One such friend is Prabha. I met him last year as a fitness facilitator at one of the Plant-Based Health Alliance’s program sessions (which you’re not aware of yet, has been changing the lives of hundreds of Malaysians as we speak!). I was struck by his confidence, can-do attitude and above all, his SIZE. Seeing someone like him maintainin ..read more

This recipe would not have been published 3 years ago. In fact, in my mind I didn’t even consider anything with less than 3 ingredients to be a recipe at all. I just assumed that people would not be interested in something so simple. “Are you kidding me?” a friend exclaimed incredulously. “People LIVE for this stuff! Heck, if it was a ONE ingredient recipe they would be on it!” Thankfully, I have eventually realized this too. So here is a record broken on my blog for recipe with fewest ingredients! Seaweed Crackers entered the giddy realm of Chinese New Year snacks relatively recently in Mala ..read more

Never at any point in my life, up until the creation of this post, did I ever see a post like this coming. Life is AMAZING. When I held my community potluck party called The Foodie Food Club in November 2019, so many beautiful people turned up with so much beautiful food. One of the dishes brought by my friend Kwann was a box of kimchi. And when Kwann mentioned it was made by her friend, three things hit me all at once: 1. These kinds of things aren’t always made in a factory. They were originally made by people. 2. I am a person. 3. I can try making this too. After reading up on some online ..read more

For years I’ve been making pesto sauce, and it’s been a winner every time with friends and family. My personal go-to recipe included broccoli, oregano and soft tofu in the list of ingredients. Pesto was a joy to make. Pesto was my thing. Until… I was invited to make it every Malaysian’s thing. In late 2019, I was contacted by a journalist from The Star to be interviewed for a New Year’s article on starting the year healthy. She requested that I share with their readers a couple of recipes that were quick, healthy, easy to put together and with ingredients easily accessible to the general Mala ..read more