Last week, Malaysia was plagued by horrible haze. Perhaps, to look at the positive side, we learned to appreciate what we took for granted i.e fresh air. The highlight of this week was celebrating a family’s 30th wedding anniversary by the beach and sharing JewelPie’s ideas on national TV.
The haze blurred the distinction between the sea and the sky
Sea snails and clams lived on a slab of rock by the beach of Teluk Chempedak…until we came.
A friendly beach boy told us that they are best cooked with garlic and chilli, Malay-style.
Happily getting some udang kering (dried shrimp) at a dry seafood shop in Kuantan for some homemade belacan chill.
Dried seafood like ikan bilis make the best souvenier from a beach town like Kuantan.
Mangosteen, lychees and a cup of hot chamomile tea with lemon slices on a reserved table by the beach.
Behind the scene at the cosy ntv7 studio where we were introducing the content of instant smoothie
We had great fun making quick food and organising things with Vanessa Chong of the Amazing Race Asia fame.
This morning, I went on a talk show on NTV7 to talk about Jewelpie and did a few demonstrations on how to make living at home simple & beautiful. It was fun!
If I were to sum up last week in three words, it would be food, friends and parties. Thankfully due to prior planning, heaps of discipline and some sacrifices (sleep), I got a lot of work done in the midst of all that.
This week, I plan to slow down a little. The heat in Kuala Lumpur is replaced by haze. The latter is as debilitating as the former. So it’s of utmost importance to keep myself fit through sufficient rest and nutritious food.
A party for adults involved brandy and bubbles
Behind the scenes photoshoot at Mediteca. JewelPie will be showing readers how to make dishes like a chef.
First attempt at making julienne zest, one of the required ingredients in Mediteca’s iberico pork ribs.
Chef extraordinaire, Riccardo, slicing cured ham at Mediteca’s pork party.
A few friends of mine (Rina and Ash) decided to do something different together. We signed up for a Mauritian dinner at PlateCulture, had home-cooked food and made some friends.
I like to find joy in little things, however mundane. These are a few things that made my week interesting.
Apparently, pisang apu is most suitable to make pisang goreng (banana fritters)
Oud from Maison Francis Kurkdjian’s smells of spicy kayu gaharu, a prized fragrant wood. It won the FIFI fragrance award, the ‘oscars’ of the perfume industry.
The only time it’s acceptable to skip breakfast is when you’re going to a decadent buffet brunch.
Washing kerang (cockles) is quite tedious but the results are worth it.
I believe I’ve figured out the easiest way to wrap zongzi/ bak chang (glutinous rice dumpling)!
Trifle is a dessert I’ve always wanted to try to make at home one day.
Have a good weekend!
Bali is magic. I didn’t know waves can stop in the middle of the sea, the shores has water as clear as tap water & the sun reflects on the water to make it a pair
One of the most popular feedback on JewelPie is ‘show more of your face!’. That is exactly what I try not to do.
JewelPie is a brand, not a personal blog. It aims to provides content with substance and style. It’s helpful and relevant to readers. I hope for it to be educational and entertaining at the same time.
I want to do something different this time around. I want to attract a different kind of attention. One base on nothing but great content that stems from creativity, knowledge and passion.
Too many women get noticed for their perceived perfect face or the length of their hemlines. But women have much more to offer to the world. I want JewelPie to be an instrument to show that fact.
I want to talk about beauty differently. It’s not derived purely from cosmetics or clothing (tho I love them both). Beauty also has a lot to do with character, health and food.
I’ve been drawn to this quote by Darling magazine. I hope it will emanates at JewelPie:
“Discover beauty apart from vanity, influence apart from manipulation, style apart from materialism, sweetness apart from passivity and womanhood without degradation”
I’ve once wondered if I would enjoy traveling so much if not for the opportunity to sample exotic, local food. While I may not be a big eater, I certainly enjoy the flavour in every nibble I take.
This winter, I explored the town of Brussels. It’s such a shame that we know so little about their delicious local food. They are know for their fresh mussels, quality beer (which they claim is far superior than German’s), Belgian fries with variety of sauces to choose from and, of course chocolates.
Mussels with wine and celery at Chez Leon, a popular local joint in the most happening area of the town.
Kriek, or cherry beer. Even if you generally dislike beer like I do, kriek will win you over.
Lovely display of Belgian chocolates in huge glass jar.
Watching a short clip at the European Parliament about natural farming. Food is a favourite topic of mine and I’m always curious where they came from.
Belgian gets annoyed when I call it French fries out of habit. These are the crispiest chips I’ve put in my mouth. Absolutely divine with their special sauce, andalouse.
Lovely brunch at Shen’s place. This watermelon smoothie in watermelon bowl is a product of combined effort: tools from Shen, raw material from yoke teng, rachel’s hard labour and my idea
Before the year ends, I’m sitting back to marvel at how wonderful life is at this moment. Everyone told me school is the best time in life but nobody told me adulthood is SO fun. I didn’t expect this at all.
- The FREEDOM of doing anything without needing permission
- The KNOWLEDGE of many things I didn’t know before
- The CERTAINTY of what I want in life and every tiny detail of what I like or dislike
- The EMPOWERMENT of knowing I can get whatever I want if I am willing to work for it and that it’s not just a matter of chance
…is worth growing up at accelerated speed.
Thank you God & the universe for being kind to me; I promise the blessings will not be in vain
Had Campbell’s instant mushroom soup yesterday. Today, I thought I’ll be kinder to myself