I was in Sin Chew Daily, a local Chinese newspaper, last week. I had no idea what it was saying about me; I could only read my Chinese name and simple words like ‘big/ 大‘ and ‘person/ 人’.

Today Mommy read it to me. Chinese makes me sound impressive “大显身手 / tai yin san sau”. I feel like a kung-fu master 🗡🥋😜

A torch ginger flower is not a lotus…

Organising a two days long class or a painting excursion to a park seem impossible at the moment. 🌸🍃☀

So I took a 1 hour online class, google for a photo, and starting simply painting! 🎨

This is the result:


My sisters mistaken it as a lotus flower… 😭

Actually it’s Torch Ginger Flower (bunga kantan); the bud is used in Asam laksa and curries.

This is far from what I want to achieve. But I will take baby steps. One day it shall be as realistic as @art.by.ratna paintings💪

#bungakantan #flower #stationery #watercolour #watercolourpainting #art #pink #painting #travelpalette #torchginger #torchgingerflower #edibleflowers

Making time for hobbies

When I first do ‘adulting’, I forgot that I had hobbies: things I love to do for fun. Oh how dreary life (and I) was.

So decided to paint again. I organised a watercolour painting class with my friends and bought some art supplies from @stickerrific . But how do I find time to make it a part of my life?

I figured that if I watch less Instastories and scroll less of my Facebook feed, I will have some time. So I skipped consuming social media to sketch and paint. I do that in small blocks of time, 15 to 30 minutes.

This illustration of Cencaru Sambal is created over six sessions. I truly believe that when there’s a will, there’s a way.

Next I’ll love to organize a private watercolor class with @art.by.ratna and a sketching outing at a park. Who wants to join?

The Fay Khoo Awards Food Photography Workshop

Exploring food photography with SC Shekar last weekend. He makes beautiful images of food, scenery, and people (some which I’ve admired for years unknowingly).
The authenticity and ease Shekar injects into something I deem as artificial and complicated is inspiring.
I really dislike too much food styling which turn food into inedible art. Professional food photography was not something I agree with completely until last Saturday.
I would always keep my photo real even if it is not as pretty as it can be: what you see is what I cook.
Now I am sure I can make food images which are both beautiful and delicious.

More photos:

My new cookbook: 3 Ingredient Recipes

When Seashore, a publishing house under Popular Bookstore, asked me to write ‘3 Ingredient Recipes’, my first thought was: is that even possible?

I explained that I can possibly develop 50 recipes using 5 ingredients. But three?

THE IDEA

Then the editor told me that seasonings that are commonly found in the pantry e.g soy sauce, salt, cornstarch, etc are not included. I heaved a big sigh of relief.

I was impressed by Seashore’s editorial direction and thoughts though. They understand that someone who cooks often will have basic ingredients such as seasonings and long-shelf life ingredients in their pantry.

They wanted to show that you only need a few main ingredients to cook a meal. For example, to make Braised Chicken With Mushrooms, you will need 1) chicken 2) dried Chinese mushrooms 3) ginger. A cook will probably have the rest of the ingredients such as soy sauce, oyster sauce, sugar, and shaoxing wine.

SOME OF MY FAVOURITE RECIPES IN THE BOOK

  • Kimchi Pancake
  • Stir-Fried Pumpkin With Basil
  • Spicy Papaya Salad
  • Thai Fish Cakes
  • Stir-fried Curried Squid
  • Lemon Chicken
  • Minced Pork with Salted Fish
  • Homemade Chicken Nuggets
  • Apple Pie
  • Ambarella Pickle


This cookbook is in Chinese and English

Because the large Chinese characters on the cover, many people assume that it’s a Chinese cookbook.

Nope, it’s bilingual. You can read it! So please drop by Popular and get a copy 🙂

How much is my time worth?

In a capitalist society, everyone has a price tag. You are worth how much the system is willing to pay for your labour.

At times, you have the freedom to give a set of numbers to tell others how much you are worth (for x amount of time/work).

I find it so hard to put monetary value to my time; it is worth much more than whatever I’ll ever charge.

Winner of Malaysia for category of Easy Recipes at Gourmand Cookbook Awards 2018

Good news all around!

My cookbook, One-Pot Wonders, is the Winner of Malaysia Gourmand Cookbook Awards 2018 under the category of ‘Easy Recipes’.

Next, this title will compete with all winners in other countries. If we win, our book will be the Best in the World cookbook for this category.

It’s also featured in Jelita’s magazine last month (Jelita means ‘pretty’ in Malay btw).