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I love cooking. Just like most kitchen warriors, I love dishing out delicious food. Just like most working adults, I food cheat with pre-mixes sometimes.

I come from a Hainanese and Teow Chew lineage. My dad is an extremely good cook (most Hainaneses are) but a lazy house chef. He can wow us with weird combinations –  savoury stewed papaya with chicken and apple and pork soup. When I was younger, I would call home and asked who’s cooking and if it’s my dad, I would cancel all my dinner appointments. Sometimes, I would root myself in the kitchen and try to remember as much when the great chef cooks.

My grandma is another great cook. She amazes me with her agak agak measurements and yet her food still taste OMG good. Why? She is overly generous with ingredients. Imagine having three whole chickens to make 3 litre of chicken stock.

The difference between my dad and my grandma’s approach on food is my dad loves using spices to lift his dishes and my grandma uses whole loads of meat or seafood for natural “sweetness”.

When I was younger, I used to cook no-brainer dishes. Pasta with thick Campbell’s seafood chowder (reduced water ratio to get sauce like consistency), instant noodle with eggs and when I get less adventurous I would just call 755 2525. Yes, that's Pizza Hut hotline back in the 1990's.

After I got married, I would spend my weekend trying to get cookie points from my in-laws with some dishes I grew up with. But first, I would need to call my parents and getting quick refreshment on the ingredients needed. When I was pregnant with my son, my big belly forced me to cook less. I ended up abusing my whisk and oven more. And when my son started solid, that’s when I got excited about cooking once more.

In this blog, I will try to share as much as I can. Let it be recipe, travel and even a sneak peek of my baby’s food journey.

And yes, I’m from Malaysia - where food is our second language.