“The only thing that is constant is change.” – Heraclitus

It’s hard to believe it’s now August 2018 and my last post was eight months ago. I could have easily had a baby within that period haha! But, for the record, I didn’t :P

So many things have changed. I’ve had a career change. I started baking — as in, people pay me to make cakes for them (will write a separate post on my baking journey later!). The twins are now in secondary school (that’s high school for my American friends). Little Dragon is now in preschool. Even Malaysia has changed. For the first time in 60 years, the ruling party was ousted in the 14th General Elections and former Prime Minister Tun Mahathir Muhammad is…well…Prime Minister again.

Malaysia butterflyMy husband was fascinated at the fervour I showed over the changes in the Malaysian political scene, spending almost every waking hour checking from updates on Twitter starting around the night when votes were being counted. I told him it’s because the events that unfolded reminded me so much of the Philippines’ own peaceful People Power revolution. I told him I’ve known what life was like under a dictator who plundered a country, leaving it destitute.

What I forgot to tell him is that part of watching Malaysia metamorphose from an unknown country in the early nineties to what it is today. When I first came to KL in 1993, I spent an inordinate amount of time chatting on IRC and it always peeved me how most people had no idea where or what Malaysia was. I ended up with a pre-composed answer that I could copy and paste — something along the lines of “Malaysia is a country in Southeast Asia, located between  Thailand and Singapore.” I’ve seen Petronas Twin Towers and SMART Tunnel being constructed…and, it goes without saying, suffered through the traffic ordeal that came with all the digging and building. I was baffled at the outrageous sodomy allegations against Dato Seri Anwar Ibrahim…and found myself in a spot when my then little girl asked me innocently, as she stared at anti-Anwar posters under a flyover “Mama, what does liwat mean?” I’ve seen the Malaysian economy rise and fall then rise again and eventually just spiral downwards, making me wonder if I made a monumental mistake migrating to Malaysia. (Later on, I found out that my mom wondered the same thing and was even contemplating on moving back to the Philippines.) But, praise be to God, I also saw change and now, I feel more hopeful about the future of my children.

So yeah, life’s good despite and because of all the changes.


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Goodbye 2016, Hello 2017

Talk about time flying! The twins will turn 12 this year. Is that how long I’ve been blogging??

Meanwhile, enjoy this 6-second video clip of the fireworks over KLCC Park last night, as viewed from Mandarin Oriental Kuala Lumpur’s Club Lounge on the 24th floor.

All the best for 2018!

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Snapseed — My Favourite Mobile Phone Editing App To Date

Now that most everyone has a smartphone with a camera, everyone can take endless pics anytime, anywhere. And with the plethora of free mobile editing apps available in the market, one can easily get overwhelmed and simply rely on ratings and/or recommendations from friends. I went the old-fashioned route and followed the recommendation of my younger brother. With all the praises he’s been heaping on Snapseed, I had no choice but try it out for myself. So I gave it a test drive…and got hooked! Until today, I use Snapseed a lot of tweaking pics on my Android smartphone.

To illustrate how easy it is to edit a pic using Snapseed, here’s a pic that my mum, Lola, snapped today. She is in the Philippines right now for a short holiday with some of our relatives. She sent me several sunset pics and asked me to pick one. I chose this one:
original pic

I told her that the pic would probably look better with the beach cropped out since it’s too dark anyway and does not show any interesting details. I also took a screenshot of the pic prior to the actual cropping, to demonstrate to her the Rule of Thirds.


After opening the pic in Snapseed, I simply clicked on ‘Tune Image’ and adjusted the sliders for contrast, ambience, and saturation. And in less than five minutes, voila! I get this pic:

final - warm

I also tried making a bluer version of the pic (after my daughter commented that the pic above is a bit too warm — my own personal preference) simply by adjusting the colour curves in Snapseed.


So which pic do you like better? The warm (orange/red) version or the cool (blue/purple) version? What apps do you use for editing pics in your smartphone? Please share in the comments :)

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Filipino Style Steamed Golden Pomfret with Sesame Oil & Soy Sauce

I just realised it’s been a while since I last posted a recipe for harassed working mothers. I know, I know, “steamed fish” hardly sounds like an easy recipe but trust me, it is.

The star of this dish is a fish known in Malaysia as ‘bawal emas’ or golden pomfret. This fish is known in the Philippines as pampano or pompano. For best results, use the freshest fish that you can find (clear eyes, bright red gills, firm texture)…or, at the very least, cook the fish immediately upon reaching home (i.e. the same day you bought it).

Filipino Style Steamed Golden Pomfret with Sesame Oil & Soy Sauce


1 pc ikan bawal emas
2-3 inches ginger, peeled and sliced into strips
Daun kuchai (Filipino: kinchay), a bunch about the diameter of a 20-sen coin, washed and cut into ~2″ pcs
Daun bawang (spring onions), 2 or 3 stalks, washed and cut like the daun kuchai

1/3 cup soy sauce
1 tsp sugar
Sesame oil to taste

Water for steaming
Cooking oil (preferably coconut oil or peanut oil)
Salt & pepper for rubbing into fish

1. Clean and gut the fish. Trim the tail and fins using kitchen scissors for easier handling. Make 2-3 diagonal slices on each side. Pat dry with a piece of kitchen towel. Rub with salt and pepper (I used white pepper) inside and out.
2. Take about 1/5 of the ginger/kuchai/daun bawang and stuff inside the fish cavity. Divide the rest of ginger/ kuchai/ daun bawang into 3 portions.
2. Prepare your steamer. Place an appropriate amount of water. Put 1/3 of the ginger/ kuchai/ daun bawang into the water. Allow to boil.
3. Steam the fish for about 10-15 minutes. You might want to flip the fish halfway for more even cooking but do it very carefully. Place the fish into a serving plate.
4. Heat up some oil in a wok/pan. (I used coconut oil.) Stir fry the remaining ginger strips for about half a minute, then add the remaining daun kuchai and daun bawang. Stir fry for another half minute so as to retain the green colour. Take the spices out, leaving behind the oil; arrange over the fish. Save the oil for later.
5. Pour the soy sauce, sugar, sesame oil, and a bit of water into a small saucepan and allow to boil for about 30 seconds. Adjust soy sauce/sugar/sesame oil to taste. (Note: I used a bit of water which was used to steam the fish since I only made the sauce after the fish was done steaming.)
6. Reheat oil saved earlier until it’s almost smoking, then pour over the fish.
7. Serve immediately with hot rice.

This recipe is adapted from Overseas Pinoy Cooking.

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The Peak Coffee – My Favourite Local Café

If you’ve been following me on Instagram, you would have noticed my tendency to post lots and lots of food pics. Here’s a little fun fact about those food pics: good number of those food pics actually come from the same place — The Peak Coffee! It goes without saying that the food is fantastic, but I also love its cozy, family-friendly ambience (they even have two separate sections with kid-friendly couches).


The Peak Coffee is the brainchild of two young men, Mujahid and Isa, who both love food. Both of them have traveled the globe extensively and from such travels, they’ve met like-minded individuals…and to cut a long story short, they’ve drawn inspiration from their travels for a café of their own and, thus, The Peak Coffee was born.


This is one of my favourites at The Peak Coffee — the luscious, scrumptious Sriracha Burger. It’s a ginormous piece of deep-fried chicken breast, topped with cheese and lime, smothered in cilantro sriracha sauce, served on a toasted bun.  Incidentally, Sriracha Burger was also the pick of TV3′s ‘Jalan Jalan Cari Makan’, which featured The Peak Coffee on October 2016. (Good choice, JJCM!)


sriracha burger


Pastas are also a firm crowd favourite at The Peak Coffee. My favourite is the soft shell crab pasta, an out-of-this-world pairing of East and West, with a creamy sauce that gives you bites of chili padi heat and the unexpected taste of curry leaves, which goes very well with the perfectly cooked pasta and the crispy-outside-meltingly-soft-inside softshell crab.


A close second favourite of mine is the Grilled Chicken Pasta, perfect for those days when you can’t make up your mind between meat and pasta (why not have both?).


Do take note that The Peak Coffee no longer serves that set meal offering (as mentioned in that particular Instagram post), as they regularly update their menu and promotions, in rapid response to customer requests and expectations. The on-going promotion is the Buy 1 Free 1 offer, which runs until 26th May 2017.


Craving for more local flavour instead? Fret not, as The Peak Coffee has rolled out a new selection of Malaysian delights:


The Peak Coffee serves a wide selection of fantastic freshly brewed coffees (including affogato!), Tamek fruit juices, and delightful milkshakes (the Oreo Milkshake is a definite must-try!!!). In addition, The Peak Coffee also offers a variety of sliced cakes supplied by renowned local bakers.


TPC is located at Jalan Changkat Permata, Taman Permata, 53300 Kuala Lumpur and is open Tuesdays to Sundays 3pm to 11pm (closed on Mondays), except Fridays 4pm to 12 midnight. For inquiries and reservations, call 013 272 2093.
UPDATE 03-Aug-2018: The Peak Coffee has ceased operations.
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