Hello There! Cookery begins when I'm at a lollipop age tendering my granny's half-cooked food in her kitchen. Inherited from her genes, I'm a natural-borne cook, which announces my first attempt to cook on my own during secondary school days at age thirteen, a foody success.I am thankful to have my dearest grandparents to guide me through my humble culinary. Though I still have a lot more to learn from the world of cooking, I believe that effort, expectation and experiences with a creative mind and distinct sensory taste will bring all for the best in food flavor from any ingredients utilized.
Being a glutton, I love to swipe every single type of flavor on my tastebud - Sweet, Sour, Salty, Spicy and Bitter!
I'm always having daily adrenaline craves for sweet treats like chocolates, ice-creams, cheesecakes and chinese sweet dessert. My mood of the day never turns sour when I get to enjoy a cup of soursop drink or a bowl of sour soup for enjoyment. Salty food or its ingredients are my daily staple for each meal and french fries with a pinch of salt makes my day. Spicy, has been my lifetime companion since young, I'm never afraid to conquer chilli padi, tabasco or sambal belachan, and yes, I do take wasabi to go with sushi. Sadly, I never like the taste of bittergourd, bitter medicine or almost anything bitter, except for King of Fruits, Durians!
I started this blog dedicated to my newly renovated home & kitchen, which I totally adore. Instead of fantasizing about imaginery new recipe ideas while waiting for the kitchen to be fully ready, I decided to prep this food blog with the content groundwork first before it takes off together with post entries when the kitchen is steaming.
For another good reason, I wanted to consolidate all of the home-cooked food recipes into a good area, somewhere I can share & admire instead of eaten and forgotten.
Of course, my adventure will extend wildly beyond the comfort zone of my home my kitchen to places where I dig food, so I could bring more creation & addition to recipe.
As I love food and pig out like nobody's business with only gaining fats and calories do I unreluctantly opt for a low carb one, my weight is usually moving like yo-yo. I am mostly and habitually seen vacuuming all my plates and bowls leaving without traces of food or a single grain of rice - a good cultivation since young, but a big disliker of food waster, it makes me. I could even wake up in the middle of the night to finish a few bowls of porridge with side dishes, or any leftover kuehs or coconut-contented food that will turn sour and spoil over the next few hours, so that those food could be salvaged from going down the bin chute.
I have my share of this wonderful work with the universe, I hope readers who pop by could offer me their views on improvising dishes or exchanging ideas on interesting new delicacies.
Let's begin on a Gastronomic Affair with me...
Best regards,
