Almost every day after dinner during my growing up years, Sunkist oranges will definitely be on the fruits platter for dessert. I think that’s pretty much a typical scene in most Malaysian homes back then. Eating fresh orange and juicing are the 2 most common ways most people consume oranges. When I was invited to attend a cooking demo with Sunkist, I look forward to discovering new ways to use the citrus. Continue Reading →
Recently, I was on NTV7 Breakfast Show to share some of the ways to mix & match your own favourite flavours with plain yogurt. If you hardly eat plain yogurt, you are missing out on the various delicious ways to enjoy yogurt. I always have a tub of homemade yogurt in my fridge.. Yogurt is so versatile, can be used as a snack, breakfast, dessert or even in dishes.
Imagine food grown using the age-old methods of Mother Nature herself. That means no chemicals, fertilizers, irradiation, artificial food additives or genetic tampering in the production of food. Anni Brownjohns, founder of Ozganics – an Australian owned organic food manufacturer, is in town on a personal mission to change minds and lives by telling the world that good, healthy food is not merely boring and dull.
Ozganics’ Founder Anni Brownjohn with Chef Ryan Khang of Nourish!
‘Fresh with Anna Olson’ is one of my favourite programme on Asian Food Channel. The showwas filmed in her beautiful home in Canada’s Niagara region and I love how the show showcases the incredibly fresh, seasonal ingredients that Anna gets direct from the farms. I’m very fortunate to be part of Anna Olson’s live show during her Fresh Flavours tour. Thanks to Asian Food Channeland BERJAYA University College of Hospitality for bringing her to Malaysia.
When I was invited to an event hosted by United States Potato Board (USPB), I was very intrigued by the content of the invitation letter - Discover the endless possibilities in preparing colourful US potatoes. I could easily count the potato recipes I have with 1 hand, therefore I looked forward to discover what else I can do with these nutritious tubers. As Malaysians rely mainly on rice and noodles for carbohydrates, we do not use much of potatoes in our daily diet.
When Wendy of Table for 2 or More invited me to join a food bloggers’ potluck, I said I would love to join but the venue is quite far for me (takes more than an hour’s drive). Then I immediately replied again “Well, for the love of food & meeting bloggers, I will be there!”
Hosted at Swee San of The Sweet Spot‘s beautiful house, it was a gathering full of laugther, feasting and exchanging food stories. I tell you these bloggers are all very talented cooks, how fortunate I am to know them
Last month, I was fortunate to be asked to assist in the Journey to Inner Food Workshop, conducted by Daniw Arrazola (the co-founder of Bahay Kalipay - a healing & detox retreat center in Pahlawan, Philippines). From buying ingredients to sourcing for kitchen equipments, it has been an enriching journey. Never have I shopped for almost RM2,000 worth of fresh produce and ingredients!
With the initial thought that it’s a food raw preparation workshop, I was in for a surprise. Before you give me the “sour face”, give yourself the benefit of a doubt and read on..
I’ve been quiet on my blog and other social media for the past 2 weeks, as I was away on a trip to China – partly work and partly holiday. The trip was indeed an adventure and unforgettable one due to it being a last minute unplanned trip. Not only that, it was below 0C in Beijing! Flying from a 32C country and walking out of the plane to a 5C weather was a total shock to my body and brain. After the 2 days, my body got used to the weather and I had an interesting discovery. If I wear thick sweaters and keep my body very warm, I feel even colder. So I just wear a thin sweater and a jacket for the entire trip, with gloves when it’s needed.
When I arrive back to Malaysia, it never felt so good to be wearing single layer of clothing! But my body had a strange tingling sensations for 2 days and I had to “recuperate” over the weekend by just lazing around not doing anything.. and now I’m back in action.
I was fortunate to have Beng Chun, the manager of Zest Cafe & Restaurant said Yes. I asked if I could spend some time in their state of the art kitchen, to have some insights into how a commercial kitchen and restaurant is being run. This culinary adventure last month at one of my favourite eatery in KL has open my eyes about the food industry in more ways than I can imagine
Last Thursday has been very fulfilling and fun. In the morning, I attended a networking event by BBX held at Malay fine dining restaurant – Enak KL @ Starhill. The food was impressive, I think it’s the best Malay food I’ve ever had. Couldn’t get enough of the curry fish and beef rendang and service was impeccable. I didn’t take any photos because I was among business owners, must follow proper etiquette
After an errand at Jalan Raja Chulan, I pop into Chinatown to visit my favourite medical hall – Tuck Heng Ginseng Hall @ Jalan Tun HS Lee, to get my supplies of not Chinese herbs but my healthy junkfood snacks – nuts & dried fruits! Their supplies are A grade and very reasonable price. Adore their fantastic service, especially the boss Ah Wee, always very helpful and I always learn something new about the herbs from him. Actually it’s very difficult just to pop by, because I always end up spending more than 1 hour there, the longest was 4 hours with my sis CM! Big huge walnuts to eat with figs! Walnuts are extremely beneficial to my blood Type – O. RM38/kg Continue Reading →
