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April 22, 2017 § Leave a comment

You are too honest, she said.

Well I have been very transparent with my life with people I’ve met. I have been quite real with everyone and the downfall is, people do get tired of listening to your stories. Over the week I’ve reflected on friendships that have failed to withstand the rough weather. How often do we go about our lives to reach out to others only to see a two blue ticks, a “read” with timestamp and ill-reciprocated responses? It’s not the best feeling in the world. You try again but no respond. It leaves you wondering why you even bother, what you have done wrong or perhaps they honestly are just busy with their lives.

But we always say we make time. The priorities change and everything kind of just moves on. I hold on to things and people dearly. There is a certain sentiment that a moment shared between two people or more that I somehow appreciate. While the souls or physical existences connect, and intertwined but are ghosts to my daily routines now.

Coming to terms with distant bonds have been hard. In this city I had wished to call home but have not seem to established a sense of belonging. I have had them and still have very found memories of laughters and joy with hose that had withstand the tide, I am so grateful for. But leaving and coming back to them, doesn’t seem to be happening anytime soon.

We sat down at the dining table last week and questioned authenticity. I just could not bring myself to accept the fact that some people are what we thought of them to be. Our minds love to play tricks on us, we delude ourselves into anything possible and anything factual. Facts and fiction walk a fairly thin line depending on which end of the spectrum you are on.

But the truth lies when the blue two ticks don’t get a respond, or a phone call doesn’t get returned, you ought to close that chapter and start a new page.

Almost two years ago, someone told me I couldn’t be what I am. I couldn’t run a space, I can’t write a cookbook, I can’t run because I have no endurance. I shouldn’t be vegan, I shouldn’t say what I feel and I shouldn’t be what I endeavour to be.

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This morning, I ran for an hour and almost hit the 10km mark. Last week, we finished off a menu that was solely written by women. I am still on a plant based diet and living just fine.

We are all afraid to disappoint others’ expectations. It takes us a while to realise that we are deluded with our own imaginations formed by our upbringing or exposure. We are all so fearful of failing or falling short. Not meeting deadlines, not getting to the finishing line etc, the greatest disappointment is nothing but letting yourself down.

“Our life is an apprenticeship to the truth that around every circle another can be drawn; that there is no end in nature, but every end is a beginning, and under every deep a lower deep opens.”, Ralph Waldo Emerson.

The weekend is here again, soon it will be gone. The little pet project I have been working on is setting off. There won’t be weekends on weekends, and breakfast on breakfast. I start to wonder the lives others’ live. For those that enjoy the daily 9-5 and holidays, there are those at the other side of your world that make those hours for you. But instead of letting that get to me too much, I’m starting my own set of routines for after beer runs, yoga sessions and quiet sharing reads.

The kitchen crew I work with now are mostly Malaysians. And as much as I can’t love my own country’s political federations or climate (please don’t say one malaysia), I do love our people’s resilience to life. They also have a very good sense of humour when a crisis hits. The jokes are on us but we love the attention, perhaps that is why we have the best Comedian on Earth.

So here goes to the new page.

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You can be my beurre noisette to form a great cookie or folded into a simple muffin batter. Thank you for always being a text away, sharing your day and making my day count. Looking forward to form a community of modest cooks and great humble beginnings. We have been procrastinating this for way too long!

April 16, 2017 § Leave a comment

This week has been a long ride. There were undeniably questions of how long can one trust the process, how honest are we to ourselves and etc. Well, it shouldn’t be that doubtful but the energiser bunny’s battery level was depleting.

I had spent an insatiable amount of time with food (more than the average joe). I eat it, I write about it, I research it, I plan other people’s meals, I cook/bake/alter etc. I could go on until the cows come home. After a while I start viewing it not as a mean but either a form of art or business/passion. One could have a bad relationship, just like spending too much time with one person and you could end up wanting space. The roles are mixed up and somehow along the way, the respect or trust can be lost.

There was a time where I wasn’t very proud of myself and the relationship with food turned sour. I lost all interest with eating/cooking. I was frail, insecure about my decisions and was pretty low. Tired of feeling so exhausted all the time, I took the step to take responsibly of my own well-being. It started with preparing meals at home, buying groceries, salads, making sandwiches, changing white rice to brown rice and eating less processed/refined junk. I brought food wherever I went. There was really no excuse of “oh I can’t find healthy food”,because I was prepared. It was then I realised that if you could take ownership of your own health then why can’t you do the same with the other aspects of your life? We often victimise ourselves into bad situations but don’t we all fall short to see that the situation is negative, because we allow ourselves to let it be.

So my friends can have a bowl of deep-fried tofu/fishballs in chicken stock curry egg noodles while I have mixed rice, sautéed vegetable with fresh salad leaves. They can make fun of the diet, they can decide not to hang out, they have chosen to order more vegetables, they have taken notice of their own diets and some have even wrote to me how I’ve changed theirs. Somehow I am thankful for those that have been more aware of themselves. As much I would love to say, you are what you eat, you truly are, how you eat. If you are the sort that eat chicken breast and can’t run a mile, you are that piece of meat as it is. If you are the sort that takes time to enjoy marinating the piece of meat and have it with brown rice sautéed in garlic or oriental greens, perhaps you would learn to appreciate a different side of life. After all, people who love to eat are always the best people.
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Soba noodles with ceylon spinach: Veggie Stack, replicated from an original tofu veg stack made by a best friend from Canada who loves his bacon way too much for his own good

 

With the people who loves food, comes with different sort. Eating is an intimate activity. Perhaps this is why there are people we constantly declined to be on the same table with and those who are always there when we have our daily staples.

I came home late last evening after hours in the kitchen, just in time for dinner and enough time to bake for the next morning. I reflected on these thoughts of how food has altered my way of lives and those around me. I thought of how small I am in making a change and how much more I want to be. More change soon to come but for now, here is a vegan, gluten-free banana bread made with chia seeds, walnut powder, sorghum flour and coconut oil. I am leaving out the recipe for another day.

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the start

March 25, 2017 § Leave a comment

There is

no name
no tune
no thoughts
no destination
no space
no second clock
no colour
no taste

– beginning

The start wears the purest form of Mother’s Nature beauty. The air is crisp and clear. The breath carries an innocent whiff and exhale itself into the atmosphere. Bringing truth to a better light.

The prelude bears clarity and serenity. It is simple to feel. It resonates a silence smile a new born carries. It grows like a seed nurture into a tree.  It brings waves to the ocean. It becomes.

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A few weeks ago, I started a new journey. And like all new beginnings, it came with a closure. I ended my short stay in Yangon. The departure was inevitable. The differences seem to match like puzzles pieces, forming an unforeseen picture. Coming back to the island was only natural, and it seems like another new start after another, yet this time, everything seems to be aligned.

But before returning, the yoga community in Yangon invited us for a retreat at a beach town 6/7 hours away from the city. It took no hesitation for me to say yes. So off I went to another short excursion.

Ngwe Saung lies on the west side of Myanmar and has the front row seat to the Bay of Bengal. Since it is the best view, it would almost be a dishonour to hold our practice anywhere else but.

 
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Every morning, I arrived sheepishly at the open hallway. We start our day with a short meditation and an hour of vinyasa flow. As we meditate in the quiet, flashes of past memories come flooding their way through. Some were hurtful, some were very joyful and between the both, there were collisions of your own thoughts trying to play tug of war. Where should I fall? Where should you place your emotions? What is the outcome of falling into it? Can i get something out of this?

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 “A man’s power to connect his thought with its proper symbol, and so to utter it, depends on the simplicity of his character, that is, upon his love of truth, and his desire to communicate it without loss.”- Ralph Waldo Emerson

My perception of truth lies in the depths of how honest I am with myself. It wasn’t so difficult to be at peace with myself anymore. Unlike previous struggles, this was different, it was genuinely rediscovering my own strength and knowing where my limitations lie. With that said, the practise has became somewhat easier with a clearer head space. It’s as if I have decluttered my own brain and made way for some physical strength and serious alignments.The lighter one feels the lighter the body is.

“The body is smarter than your brain.” We often outwit ourselves with pushing the limits. Can we stretch the calves an inch further during a downward dog? Can we hold in a three legged dog half a minute longer? Let’s try to extend the arms a little higher but soften the shoulders deeper on a lunge.

There wasn’t a moment where I didn’t want to just ease into a pose. I want to engage each reflexes with poise yet gain the resilience and flow with my heartbeat. The mat has become a place for comforts and challenges simultaneously. The union is like two friends meeting one another, the twilight moon meeting the sun right before it reaches the horizon. An occurrence we fail to witness yet happens everyday.

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The best part about rediscovering yourself is finding same kindled spirits who share the same perception. While we came from all walks of life, no culture, religion, race and gender differentiate us, one way or another, we meet at the mat and breathe the same air. Evenings were spent at cocktail bars laughing over Yangon life. The little inglorious daily activities that make the city unique to its own. Bad traffic, unhygienic manoeuvres, discrepancies and so on. One that seems so foreign to a life I live this moment.

I’m back in the +65 region again, with a new job, but still hanging out with my crazy kitchen crew and exploring a deeper relationship. Somehow everything seems to work out the way it ought to be just as it should, with time.

My current new boss is quite obsessed with fried shallots(eu chang,葱头油) . An asian delicacy and staple to any meal. Fried shallots on steamed fish, nasi lemak, fried shallots on plain rice, shallot oil is also used very frequently in garnishing any salads or finishing off a simple stew to enhance the flavours and brings a crisp texture. It’s something little but goes a long way.

After this morning’s workout, I bought some kale on my way home and immediately thought of tossing some in for a quick lunch salad.

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Kale, cashew cheese, cherry tomatoes, quinoa and fried shallots. Happy weekend folks

 

 

 

 

hygge life

October 17, 2016 § Leave a comment

“For an introvert, you really make an effort to seek for a community.”, he said.

I protest of course. How could an introvert who spends most of her time finding ways to be alone with thoughts and the sun or a book, wants to be around people? How could someone who enjoy her own company more than sharing with awkward strangers enjoy big dinners or crowds?

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Meeting Pamela today from @Hyggesg put my partner’s words into perspectives. Pamela and I connected via Instagram, even though we already know some mutual friends before hand, it didn’t change the fact that I initiated a meet up via a portal with a perfect stranger. It is odd that for someone who craves space and get energised by spending time alone would want to stretch her social circle. I cherish silence wholeheartedly yet I spend my weekends either working out with a group of high active trainers or stretching out on a mat in a yoga room filled with new comers/regulars yogi practitioners, and look forward to having beers every Sunday evening with my kitchen crew. Plus, if I have the time, I would search for exercise events or community meditation/yoga classes and spend an hour or two surrounded with, new faces.

Some of my radical life events happen because of these meet-ups or initiating a conversation. Writing a cookbook, getting a job at a vegan bakery etc.. Nevertheless, I simply could not put it his words into my head.

Foremost, an introvert isn’t one who avoid social events. Misunderstood. We like people, if they are to our likings. Second, I usually spend the next two days hiding after a big party. All my energy has been drained on one occasion and if I may warn you, I will spend the next couple of hours getting agitated on anything that doesn’t seek interest to me or resonate to my heart. In another words, if I don’t reply you, wait; if I flare up at you, give me space (or dark chocolate, whichever is more convenient). Thirdly, we actually like meeting new people. Because I have so little in common with the other folks, when I find someone who share the same ideology or philosophy there is no turning back in conversations! You are literally in my books, for life!

Back to Pamelia and Hyggesg. She isn’t a coffee person, so we opted for a common ground where I thought would be resonate with her approach in cooking. Simple ingredients, cosy atmosphere, friendly service and quality. She walked comfortably into the dining room and we sat down in welcoming brown sofa. We shared our kitchen experiences: a fair amount of standing in front of sterilised stainless steel tables, cooking standardised food, surrounding ourselves with males/a testosterone filled environment and, unconsciously affecting our daily lives.

“I’m a home cook at heart”, as she takes the pillow from her back and starts to hug it in front of her chest.

We both are. The cookbook and this blog kept my sanity in check while I go through the daily grind. For her, it’s Hyggesg. Feeding people because deep down, beyond the french brigade, sous vide machines, and cling wraps; we cook because we enjoy watching people dive into flakey croissants that makes a new tie old or bite into a thick juicy burger that  oozes cheese out of their mouth and into their cheeks so that their partner/date can wipe it for them. Creating moments that hold a special spirit or a new ritual for a couple.

“For someone who’s been in the industry for ten years, how do you cope with juggling a balanced life?”, she wonders.

Unintentionally, we share the same impatience or quick temperament. The kitchen to us, is a very time constraint and precise environment. We are getting nagged and scolded all day long by our chefs. “Turn it off now”; “place the garnish on”; “that’s wrong, do it again “. If you watched Burnt the movie, the scene with Sienna Millar throwing the raw fish to her fish boy isn’t a joke, it’s just another day. A calm day is when there are no praises, just quiet cooking and the sounds of burners going on and off.

“Why are you so slow?”

I certainly did not anticipate for us to question that. In a commercial kitchen, we watch each other’s movements and dance in sync. So if one person slows down, the whole crew slows down and there is really no time for someone to slack off. But as time flies, you build a layer of skin that gets numb to yelling, shouting and physical pain. You desensitises yourself and become less human. A control freak.

Remember how Kat Kinsman spoke about Chefs with Issues at MADFEED? Cooks who work so much suffer with unspoken anxiety issues, alcohol abuse, depression etc…. It’s funny to think of how many of us spent hours in a confined space that strives for perfection become out of whack? Is it really worth it?

img_2114I have my first taste of bitterness when I skipped on a reunion dinner for  Lunar New Year. It was the very last meal I could have had with a close cousin, whom I lost to a heart attack.  I had to service to run. I fed families who spent their holidays together but couldn’t do that for my own. The years that followed had more of these empty chairs moments around the dining table. Birthdays dinner get postponed, no more lunch dates with friends (who eventually gave up texting me), family visits were off my calendars, holidays were packed with churning out extra cakes for customers, you get the idea.

Her current boss lost his girlfriend for five years because he was too focus on his job. Sure it got them a one star, but the sacrifice was his and if I could dig more, I am sure it was the crew as well. We do our fair share of sacrifices, and this is just the tip of the iceberg.

As she sipped a cup of hot chocolate made with coconut water, she frowned upon knowing this might possibly be her future.

I reassured her that it is a choice.

The awareness you put into your daily life to differentiate what is personal, work and social becomes natural only if you decide to take an action to it. Many lose touch because they consume or get caught in the pursuit of perfection that they forget the imperfections of nature. Some can’t even remember why they even started cook at all.

Writing Kitchen Stories: being in touch with our feelings/moods and relating it closely to cooking; feeding the crew/my family; working out and meditating, are all steps to keep myself in check. Putting myself out there in the open waters, to be vulnerable and allow vulnerability. Gather a community or be part of one that strives on good causes.

While as introverted as we may be, we take time to express ourselves. To pause for a moment before talking and rather do the walks. Because we all know too well that less, is always more.

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*film photographs were taken in Burma earlier this year.

 

tempeh

May 27, 2016 § Leave a comment

also known as fermented soybeans. Before it was labelled as one of the world’s most sought after plant-based protein, this traditional soy product was a trademark in most of my Malay meals. Every Saturday evening, my parents would pay a visit to the local pasar tani (night food market) beside a football stadium. Arriving at 5 pm, we would consider ourselves lucky if we found a good parking spot. Most of the market would be filled with residences walking around, window shopping, buying cincau bandung (grass jelly in rose syrup) or ais limau (iced-lime juice) to keep the body cool or, for the rest of us, wait at the significant empty spot.

This spot is reserved for a very well-known family owned nasi campur (mixed rice) store. They served nasi lemak (coconut rice), nasi kerabu (blue pea flower rice), nasi biryani (turmeric-spiced rice), assorted curries (either lamb, beef, or vegetables), sambal telur (fried egg in samba, my personal favourite and you can find it in our cookbook), archar (nyonya pickle vegetable)  and of course, sambal tempeh goreng.

Deep fried cubbed tempehs, fried in hot sambal with long beans and ikan bilis (anchovies) until the dish turns to maroon. Doesn’t it sound heavenly? Well, at least to me (even at 7 years old). Mum and I would squeeze our way through the crowd and wait for our turns. We would pick three types of rice, a few curries, and for me, sambal tempeh with a fat chicken drumstick and some archar. Then we would pick some kueh-kuehs (mostly coconut or tapioca steamed cakes) and iced soy milk.

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When I visited a tempeh shop/factory in Gainesville, Florida, there really wasn’t any amusement.  Perhaps only for the fact that there were no makciks behind the counter but young white late teenagers. The real eye-opener was at the vegan/vegetarian restaurants that served tempeh in sandwiches, salads, fried rice, stews and so on. My great friend was kind enough to drive us there for an unforgettable day trip before I left the East and headed West.

Now, I eat tempeh in every possible way. Fried, steamed, baked, boiled, and sometimes if it’s really very fresh, raw. The makcik (Malay auntie) at the wet market would sell it at RM0.30 for one lovely piece and proclaimed that it is as fresh as good yeast could get. Big soft warm leaves (hibiscus leaves) still slightly moist from the fermentation, a white fluffy velvety mould holding the beans together, nicely folded with newspaper and tied with a rubber band.
A beautiful nostalgic ingredient and a staple in our refrigerator.

Kitchen Stories

February 22, 2015 § Leave a comment

We sat in a cafe near the Central Business District, high sky scrapers and people in office suits walking pass us as we spoke about our little idea and commongrounds. We brained storm on words and how to connect the dots. We told ourselves (23/01/2013) that this might make or break us, but gave it a shot. But it came about well, so well.

We are emotional beings. With attachments hard to separate from the past and present. With decisions based on sense or sensibility. Innate beings who take the next move even with preconscious based on the heart and thoughts. These were our trigger points to create something related with what we do daily, eating. Though some of us may not cook/bake daily, at some point we step into the zone of a stove, sink, and fridge. Perhaps making something for ourselves, to keep our bodies going or feeding someone special to put a smile on their face.

Elodie and I often share our experience of food and cooking. We love what we do daily with food (photography, shopping for ingredients, exploring cooking methods etc, feeding people and sharing). We wanted to draw the connection between food and moods to bring an awareness of how they are interdependent. We want to bring people together and share their experiences so we can learn from them and perhaps even cook a few dish or two.

So finally after two years of working on it, here is our work, Kitchen Stories.

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We launched it in Kinokuniya Singapore on 14th Feb and got great support from family and friends. Thank you so much for everyone who turned up. I will be selling it at Necessary Provisions and Elodie will sell it on her website. It is also available on Page One and Bloesom .

My hopes for readers are that they understand what keeps them craving for the certain food, and making the same thing when they have that particular feeling or occasion. It is also that they look beyond the dish in front of them and take a deeper thought to how it came about. The person who made it, the way its been done and how it came together. They always say less is more, but truly, there is so much more than what is seem or may be. Happy reading,please drop us a line or two about your thoughts and your own kitchen stories.

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July 18, 2013 § Leave a comment

I can’t budget for time like this. I do my best to prepare putting my heart where it needs to be, but I can’t rehearse it or perfect it. So much of life happens outside of our expectations and our preparedness. So much of life does not look perfect. – Rebecca Jessica Parker

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It comes to a standstill. I have been waiting for this trip. When I finally board the flight, I couldn’t help but feel a weight lifted off my shoulders. Guilty ,because I left the crew to face the busy weekend, but excited to see B again.

There is only so much you can prepare, to look pretty, to feel fresh, to keep the heart light and greet with honesty. I have been traveling so much over the last few weeks, the teetered suitcase is still unpacked. The body recovers from heavy meals to another indulging meal & late night out.

But I feel at ease. I could put my feet up and feel comfortable in my own skin. The early hello to the sun, a late morning yoga session, light lunch, more walks & homemade dinner could not be more splendid. It is not always the case of let love and let go, but a matter of existence.


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A few weeks in since we started the cafe, and everyone is worn out already. From the front of the house to the kitchen crew. The long standing hours kept us afloat with casual banters & silly laughters, but we are fatigued. Random glasses will be found in the corner of the kitchen, or an abandoned apron left on the chair, indicating the tiredness from last night’s busy service. I have dreams of missing an order or dropping a slice of cake, which both happened before. But as much as I want to be perfect at every element, I remember the little voice in my head going “breathe”.

These was the word I remember the most while working at the bakery in Orlando. With Katie it was always: let’s do our best, but remember to be present and be happy. It was simple but yet it was difficult. Meeting expectations & demands, composing a picture perfect cake almost too pretty to eat so a four year old child with gluten/peanut/soy allergies can enjoy her birthday in a little pink dress surrounded with concerned happy loved ones. And getting thank you notes from her parents for they thought she could never have another slice of cake again. The weariness easily dissipates into bubbles of joy illuminating our presence to time.

It’s with this constant reminder of appreciation, there is always extraordinary in the ordinary. A mocha for a dreary weather, a greeting from a regular through the glass window or perhaps even a snail mail.

Today was special. I got the loveliest wedding invitation card from Katie. Words cannot express how excited I am to visit her this fall but also for an extended trip up north. To add more icing to the cake, my little contribution for Books Actually’s Twenty-Four Flavours: Century Egg published.

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