I get asked this question a lot: Where do you find time to make the made-from-scratch recipes? Who has the time to make everything from scratch? Everyone has different priority in life. Whatever you place your priority, you will find time for it, no matter how busy life gets. My health is my top priority at this moment in time, and so is eating real, unprocessed food. I get extreme high when I discover a made from scratch recipe (things that we think can only comes from the store) that I can conjure up in my own kitchen. Like walnut butter, yogurt, almond milk.. These recipes only takes 15 minutes out of my 1,440 minutes in a day. Besides, who eat sweetened condensed milk by the cans? If you do, please start praying. I’ve not made the condensed milk from scratch twice in the last 2 years. Continue Reading →
Everytime I were to step into Tuck Heng Ginseng Hall, I have to spare 2-3 hours. Time just flies when I’m tasting and learning new produce with the herbalist Ah Wai. There’s more than herbs in that shop. Each visit always end up with new discoveries, I feel like a kid unwrapping presents, except I have to pay for them..
One of the things Ah Wai was very adamant on me to try is the Sea bird nest or San Hu Cao (珊瑚草) in chinese. Eucheuma Seaweed is nicknamed sea bird nest because it supposedly have the same collagen benefits of birds nest, with a whole list of health benefits. Always willing to try anything for beautiful skin and it’s a cheap alternative, boiling the seaweed as suggested by Ah Wai ended up with a pot of gooey slimy goo.. which wasn’t appetising at all. Continue Reading →
When pomegranates are RM6-Rm7 (USD2) a pop, it’s not strange that it’s not fruits for the masses. When I saw some Thai pomegranates at 5 for RM10, I quickly grab them. They are not as sweet or as deep ruby red like the mediterranean ones, but they are still good enough for me. Continue Reading →
Nasi Ulam (Herb Rice Salad) is a feature in Malay cuisine, usually it’s a steamed rice mixed with various herbs, vegetables, spices and accompanied with various side dishes. There’s 2 popular variation – Nasi Ulam on the northwest Peninsular Malaysia and Nasi Kerabu (with rice dyed blue) on the northeast Peninsular Malaysia, in state of Kelantan and Terengganu. Continue Reading →
As I was about to make the Mango Sago Dessert, a light bulb went off.. one of my AHA moments. Don’t you love AHA moments? There are times when my creative juice is way low or brain just freezes over. AHA moments with inspiration like this are always welcomed. Continue Reading →
