Family trip to Sekinchan

30th-31st January 2016

My favourite saying is “It is not where you go that matters, it is who you are with that matters”. And this family trip to Sekinchan was exactly it.

Throughout the weekend, there were big smiles on everyone’s faces and laughter so loud I think the other side of KL could have heard us!

My cousin (Jun Yi) and I really wanted to get the entire family together for a holiday, and I mean ENTIRE (all my cousins, aunts, uncles and grandparents came along). We had to choose somewhere near enough so that my grandparents could join us.

The best solution was Sekinchan  – the outskirts of KL surrounded by acres of paddy fields, birds nest buildings and fishing villages.

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Paddy fields’ soil being rejuvenated by growing grass. This is basically a form of crop rotation with the purpose of improving the nutrients of the soil

Sekinchan – named “Land of Plenty” by the locals because Sekinchan is made up of acres and acres of paddy fields and a fishing village, which has AMAZING seafood btw. One of their most popular dishes is shark fin porridge.

Sekinchan is divided into 4 main areas – Site A, B, C, and Bagan. This was done back in 1953 to separate the villagers from the Malayan Communist Party Insurgents. If you’re interested in the history of the Sekinchan village, this article is pretty easy reading.

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The rice lost bit of its head because that is the bran that has been removed from the rice to make Embryo Rice

I highly recommend visiting the rice factory (only RM 5 and you get a little packet of rice as a souvenir).

3 of the many interesting things I learnt from the rice factory are:

  • Embryo rice –  It is a type of rice with the bran removed. It is perfect for people with digestion issues 🙂
  • Natural yam flavoured rice –  it actually exists without any added substance. Amazing!
  • The rice husk is then sent to orchards and farms to be used as natural fertiliser – No wastage! Love it!

Sekinchan is perfect for a short escape from the hustle and bustle and to reconnect with nature. My favourite part was an early morning walk along the paddy fields and river bank with my dad and sis.

We saw farmers working in the paddy fields and planting plants such as coconut trees, lady fingers, pomelo (inedible, hard ones) and nangka (jackfruit) to nourish the soil. When we were in Sekinchan, it wasn’t harvesting period so the farmers were growing these plants along the river bank and the paddy fields were filled with grass so that the paddy field soil has a chance to “rest” 🙂

One of my Papa’s dreams was achieved – taking his parents on a road trip. Even got my grandpa, Yeye to the beach. Overall, it was a successful holiday and many more memories made 😀

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Papa and Yeye (grandpa) on Pantai Redang

Mission accomplished!!

Xx

GK

Bye Bye Kong Kong

January 11th 2014

2 years ago, one of the most important people in my life left me along many loved ones – my maternal grandfather, Kong Kong.

He was such a caring grandfather.. Even when he was breathless and in lots of discomfort for the past months, he was still making sure I had the right medication. He wasn’t one to be full of life advice, besides him constantly telling me not to eat too much spicy foods because I’ll get gastritis. Throughout his life, he had his own fair share of up and downs. But, he did teach me to find inner peace and happiness with any given situation. He was always content and never tried controlling things out of his control.

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My grandparents, their 5 daughters (Un. Rob not in picture) and first granddaughter, Charissa Jie Jie ❤ Top: A.Cindy, A.Alice, A.Jean, A.Helen and my mum, Winnie

My kong kong’s health was deteriorating very rapidly. Within a span of 1 month, he went from walking to bedridden; barely able to speak and his lungs filled with phlegm. I did my best to visit him whenever I could after work (thanks to the efforts of my papa driving me around!) and it was sad to see my beloved kong kong so sick and helpless.. 😥

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My grandpa, kong kong’s first visit to Melbourne. Me, pop, kong kong, mum, dad and sis back around 2009 ❤

At the start of December when I visited him, we would be able to have conversations and he still had the energy to give away his stash of expensive Chinese tea to me. But, as weeks went by his body continued swelling up more, his breathing became more difficult and it ended up him mainly listening to me chat away. I still did it anyway, to accompany him. Whether it was telling him how much I was learning at my internship, how fragrant the Chinese tea was or the amazing animals on National Geographic (one of his favourite TV shows alongside other documentaries and sports). Sometimes he would respond with one or two sentences or simply nod his head.

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Took my grandparents out for high tea! Top: Chloe (my sis), Winnie (my mum), Jeff, A.Alice, A.Jean, me and Ben. Bottom: Popo, A.Helen and Kong Kong

I don’t know if you believe in fate or not, but I do. One weekend during my internship period, I chose to sleepover at my grandpa’s house so I could spend more time with him. He was pretty bedridden by then and not able to speak. All I could do was make sure he was comfortable, not in pain and tell him what I was doing so he knew he wasn’t alone. I would keep my energy up hoping that it will influence his energy and make him feel at peace that we, his children, grandchildren and great grandchildren, were ok 🙂 I remember the one time I told my kong kong I was drinking the most amazing Pu Erh tea and saying how much I loved it. He made the biggest “um” sound to acknowledge my statement, which was unusual as it took him a lot of effort to respond more than nodding his head..

I even got so desperate to keep my kong kong entertained, I started singing haha – When I was younger and I had sleepovers at my grandparents’ house, he would play all sorts of songs on the harmonica for us. He played Oh Suzanna, Moon Represents My Heart, Auld Lang Syne and some other Chinese songs with Mo Li Hua being my favourite – So I thought, maybe I should sing Mo Li Hua to him. Even if it’s bad, at least he’s laughing deep inside.

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We take family reunion and food pretty seriously hey? 😀 Very happy times! This was taken a couple of years before my grandma fell ill and she cooked all the dishes. Chinese food and very old-school home setting #memories

I knew the day was coming, I just didn’t know it was that close. That weekend, the rest of the family were heading out to dinner but Uncle Robert and I chose to stay back with the nanny to accompany my kong kong. As the group of my aunts and uncles said “See you after dinner, won’t be long!” to my grandpa, he let out the loudest sound which sounded like bye so we all thought he was doing ok and was able to try say something. So, I continued doing what I was doing the past 2 days. Talking to my grandpa, Singing, eating and telling him the new discoveries about animals I learnt from watching National Geographic on his behalf and keeping him updated with the Australian Open scores.

I got abit hungry so I told my grandpa I’ll be back in 2 minutes to get some food from the pantry. As I got to the kitchen, the nanny came running to me panicking; saying that my grandpa had passed away. We ran back to the room and I heard my kong kong take his last breath. We were all crying in shock but strangely grateful to have been till his last breath to show him how loved he was ❤ (Based on the Chinese culture, tears should not touch the body because it is believed that if they feel tears on their body they can’t go through the next stage of life peacefully) 

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My kong kong had a laughter you’ll never forget because when he laughs, he laughs so hard you can’t even hear anything!! It was hilarious. This was us playing Big 2. My grandparents (especially my grandma) were crazy about this game. We would stay up to 2-3am playing this card game! We don’t play with money but we are pretty competitive and want to win 😉

Amongst many funny and happy memories, my favourite was the time he proudly look out his magnifying glass to look for my name in the newspaper when I told him I got a great score for VCE (last year of high school exam). Pretty funny and memorable moment.

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I’ll always remember the times when he pulls out his wallet to show me my aunties’ business card which he had kept for so many years it was all crumpled in his wallet.
I’ll always remember sharing a pot of tea with my kong kong while he tried teaching me to appreciate good quality, expensive Chinese tea. Drinking strong bitter Chinese tea was something he and I would enjoy together. I would go over to my grandparents’ house and he would make a pot of his most expensive tea for us to share.
I’ll always remember one of the trips to Old Town and he proudly introduced me to anyone he knew as his granddaughter and had the biggest smile on his face when someone said I looked like him. (Most of the family members looked more like my grandma)
I’ll always remember that one time my sis and I slept over and he played the harmonica for us. He was brilliant and had much more energy than us. We were recording all the songs he played on our phones and laughed so hard together.
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30th July 1999 – Trip to HK and China. Don’t remember much about the country itself but I sure remember complaining about muscle leg pains so my grandpa carried me on his back on a very very very hot day! (Sis was probably too young to travel then)

I can only hope he’s living happily in heaven with my grandma, popo and that we will someday meet again!

So, to you kong kong, if you’re watching us or reading this, I toast this cup of tea to you and sing to you, Auld Lang Syne..

Love always,

Loon

 

tang yuan recipe and stories - generation kitchen

[Recipe] Winter Solstice Festival (“Ball Ball” day)

In the Chinese Lunar Calendar, winter solstice falls on December 22 or 23 (solar calendar) every year.

For the past 22 years, I never knew Chinese Winter Solstice Festival was more important than Chinese New Year. I just knew that no matter what you must do whatever you can to have at least one tang yuan for good luck. I remember a few years ago my grandma called my family in Australia to remind us it was the Chinese Winter Solstice Festival and that we needed to eat tang yuan. We clearly forgot and my grandma must have been pretty insistent because my mum drove out just to buy a bowl of tang yuan dessert from Dessert Story (a Taiwanese dessert shop). My grandma would tell us that “one grows a year older once we eat tang yuan” ❤

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21/12/2015 – Auntie Alice and I making tang yuan together 🙂 My mum photo bombing hahah

To me, my sis and my cousins, all we really knew about this Chinese Winter Solstice Festival is a day we called “ball ball day” where we get to eat tang yuan. “Tang yuan” was probably a massive tongue twister for us kiddos so we ended up calling it “ball ball”.

Tang yuan in direct translation is “soup ball” – probably because the glutinous rice balls (aka tang yuan) are served in some sort of sweet soup (clear ginger syrup, red bean soup or black sesame soup). Sometimes the glutinous rice balls are stuffed with crushed peanuts, sweet red bean paste or black sesame paste. In Hong Kong, they serve glutinous rice balls with a side of crushed sweet peanuts to dip it into. So good! My cousin has made a pumpkin glutinous rice ball once too for my grandma who loves pumpkin, like reaally love.

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Mixing the hot water into a part of the flour mixture.     See Tip 3.

I’ll always remember my grandma giving us a packet of glutinous rice flour, a bowl for mixing and a cup of water and telling us to make tang yuan for dessert. I’m pretty sure it was her way of keeping us entertained  ;). We (my sis, cousins and I) would crowd around the dinner table; make the glutinous rice dough and roll the dough into all sorts of shapes and sizes just for the fun of it.

The traditional shape is a round ball as round shapes symbolise family reunion and togetherness. But this was also our opportunity to showcase our creativity. Our top favourites are snakes, squares, swirls of different colours (kinda like a Yin and Yang type thing) and cylinders.

Sometimes we would deliberately make massive ones and super tiny ones just so we can say we won by size! The whole process from making the dough, rolling the dough into balls (or other shapes), cooking the tang yuan and eating them is fun and very therapeutic 🙂

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My curled up ‘snake’ tang yuan & my pink yin and yang ball in the bowl 🙂

To be honest, I don’t really have a recipe because we were never taught to use one but we were given a few very handy tips 😉

It is literally flour and water mixed into a dough that has a texture that is ‘tacky’ and does not stick to your fingers/hands when kneading.

Tang yuan in ginger syrup

Ingredients:

  • Glutinous rice flour
  • Hot water
  • Room temperature water
  • Food colouring (green, red, purple etc)
  • Water
  • Sugar
  • Ginger

Method:

  1. For the tang yuan balls: In a small mixing bowl, mix 1/3 of the glutinous rice flour with hot water.
  2. In a medium size mixing bowl, mix 2/3 of the glutinous rice flour with room temperature water. Very gradually add water.
  3. Mix Step 1 into Step 2. Knead and dust extra flour into the dough if necessary.
  4. Divide the dough ball into 3 parts. Each part for 1 colour. Add a drop of colouring to the dough. Knead the colour through the dough until mixed thoroughly.
  5. Roll the dough into small balls. Lay the balls on a tray that is layered with kitchen towel/tissue paper (See Tip 2).
  6. In a boiling pot of water, put the balls in. Lower the fire to medium heat and allow the balls to cook. The balls will float up when they are cooked.
  7. For the ginger syrup: In a small pot of water, add sugar and ginger. Allow the sugar to melt and the ginger to infuse in the syrup.
  8. Add the cooked balls into the ginger syrup.
  9. Serve warm or cool.

Tip 1: Roll small balls. They have greater surface area so the moisture in the balls can evaporate and be drier when it comes to the boiling stage.

Tip 2: Place the balls on a kitchen towel or tissue so that it will soak up some moisture from the balls. Less moisture = More chewy.

Tip 3: Use hot water for 1/3 of the flour. It seems to maintain the chewy-ness of the glutinous rice balls if serving the next day.

Tip 4: Gradually add the water to the flour mixture when making the dough. We’ve sometimes added too much at a time and have you add tonnes more flour to ‘dry’ out the dough. Too much tang yuan by the end of the night!!

Xx

GK

congee recipe- comfort food

[Recipe & Story] Congee: Ultimate comfort food

This is comfort food to me 🙂 It’s perfect for breakfast, dinner, lunch, snack, whenever.. My dad would say it’s for sick people but let’s ignore that comment because it’s not good energy for my soul 😛 hahaha I just love congee, especially when it’s made well. When it’s cooked well, it’s silky and smooth, the consistency is runny yet thick-ish. Just the way it’s made in Hong Kong! (They have the best beef porridge/congee ever!)

Congee is often cooked plain and served with a wide variety of side dishes such as roasted peanuts, fried anchovies aka ikan bilis, garlic oil, pumpkin stir fry (my grandma, mama’s favourite), vegetable stir fry, soy sauce pork mince, julienned ginger, ginger pan fried fish…

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HK style

My cousins also love this dish ALOT. When my grandma, mama asks us what we want for lunch. We scream “Porridge!!!” We would compliment her for her cooking and she would think we are crazy because congee/porridge is basically rice and water cooked for hours haha but, believe it or not, there’s a skill to it and I’m gonna share those tips with you…

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How a typical porridge meal would look: Stir fry pumpkin, soy sauce ginger fish, garlic oil

Plain porridge

Makes for 4-5 people

Ingredients

  • 1.5-2 cups rice (not brown rice)
  • 6 cups water + extra
  • 3 tsps sesame oil

Method

  1. Season the rice with sesame oil and a bit of salt. Allow the rice to rest for 10 minutes.
  2. Add the water into the pot of rice. Cook on a high heat until it is boiling.
  3. Lower the heat and allow the rice and water mixture to simmer until the rice breaks down. Stir every 10 minutes.
  4. Add more water if the mixture gets too thick. It should be runny but to the point where the congee will slip off the spoon immediately.
  5. Serve hot with the condiments on the side. Enjoy!

Tip 1: Freeze the rice for at least 45 minutes (preferably for a few hours) before cooking. This helps to “break down” the rice later on. Guaranteed much silkier congee!! I don’t know why, it just does. My grandma taught me that trick and it works everytime.

Tip 2: Be patient!! It goes a long way for this dish. Cook it on medium-low heat the whole time and allow the rice to break down when it wants to. Higher heat really does not cook the congee any faster. It will more likely burn the dish more than anything else.

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Besides congee being a comfort food, it holds a special memory too.

Dec-Jan 2013, I went back to Malaysia for an internship and during that period my grandpa, kong kong’s health was deteriorating very quickly. His hands and feet were inflammed, he was lacking the energy to even bother to walk for more than 20 metres because it was simply just too much effort and too tiring. He was never really a big eater but he lost even more appetite during that time of his life. He would eat 3 bites of a form of protein max because it was simply tiring.. It was heartbreaking. I was trying to figure out a way for him to obtain lots of nutrients without actually eating it and of course, congee! It’s familiar, it’s soup-y, it’s nutritious, it’s comforting…

This time, there was not going be any condiments. Just a lot of bones in the broth for the congee. I quickly called my aunt, Aunty Jean to buy bones of 2 chickens for me. I made another phone call to another aunt, Da Gu Gu to finalise the method of cooking this chicken congee again (she actually inspired me to cook this dish for kong kong). I was on a mission! I wish my sister had been able to be there to be part of this mission but she was back in Australia for education reasons. But it’s the thought that counts 🙂


Chicken broth porridge

Ingredients

  • 1.5-2 cups rice (not brown rice)
  • 6 cups water + extra
  • 3 tsps sesame oil
  • Bones of 2 free range or organic chicken
  • 6 cups water + extra
  • Himalayan pink salt

Method

  1. Clean the bones under running water.
  2. Boil the bones in a pot of water for 2 hours, on low heat. Until it becomes a flavourful broth.
  3. Season with salt.
  4. Strain out the bones and remove any impurities from the broth.
  5. Add the rice into the clear broth.
  6. Continue cooking on low heat until the rice breaks down into silky congee.
  7. Enjoy!

Xx

Generation Kitchen

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My kong kong & I. I will always miss you. Love always, Your granddaughters 葉 凯 伦 and 葉 凯 旋 🙂 My grandpa gave me the thumbs up for my chicken congee. Made from scratch, no pre made stock – really clean dish that meets his dietary requirements. He enjoyed it so much he asked for seconds! it’s such a privilege to cook for him heart emoticon

apam balik recipe: malaysian peanut pancake

A trip down memory lane: Apam balik

Apam balik is Malaysian peanut pancake filled with crushed peanuts, sprinkles of sugar and sometimes, creamed corn. It goes by various names such as Jing Loong Pau, Ban Jian Kuih and Martabak Manis. It’s one my absolutely favourite Malaysian street food and it is to-die-for. It comes in 2 ways – 1) thin, crispy and buttery and 2) thick, fluffy and chewy.

You know how there are some foods that you might have seen your dad eating when you were a kid and you get so tempted to try it and automatically love it too? This is my “dad loves it, I’ll love it too” food 😀 When I was younger, I also grew to like the taste of celery because my grandma, mama, loved it. Hm… that didn’t last very long though. Ooops!

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Anywaaay.. Everytime I go back to Malaysia, I always make a trip back to this apam balik stall that I have been going since I was 6. My cousins all live in the area of Bandar Sungai Long and we like to go to the night market (pasar malam) that is on every Tuesday night. After so many years, this stall never changed. Exactly 2 pans, 1 can of peanuts, 1 can of sugar and exactly same roles split between the husband and wife. And exactly spot on every time 😉 The stall owner and I always have a good laugh about how I never fail to go back to her stall at least once. Our conversation is always the same and here is how it goes (in Mandarin):

Me: I’m back!

Owner: You’re the one who moved to Australia and back again for holidays?

Me: Yes, that’s me. I’m back for my favourite snacks I can never get over. I love it.

Owner: You’ve been coming here since you were a small little girl. Hope to see you again.

I’m serious.. That has always been the extent of our conversation and will probably remain this way hahaha

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generation kitchen - stories behind the food

It’s been a year today.. bye bye popo

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5/8/13… 5/8/14 I can’t believe it has been a year since my popo (maternal grandma) passed away after months of battling cancer. The doctor said she had 3 months to live. But, my popo was mentally so positive and strong throughout it all. Even after losing her eyesight in one eye, she was still watching tv, cooking, “bossing” people around and pottering around the house to keep herself busy. She would enjoy each day as if it were her last (but at the same time tell everyone she’s feeling great). I remember her laughing so full heartedly we were all having stomach cramps and had to wipe off the happy tears hahaha

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Candid shot!! hahaha I remember this very clearly of my popo eating Kuih Kapet (Love Letters). We were laughing so much causing her to drop crumbs all over the floor making us laugh even more. Not sure what we were laughing about but i sure remember this happy moment 🙂 How cute!!

She still flooded me with life advice while I reassured her that I will take care of my mum and everyone else and that I will pack my bed. She often apologised for being a pain because everyone was taking time off to visit her and take care of her and was slower than everyone else. It absolutely broke my heart whenever she apologised. We all knew this day would come, even if we didn’t want her to go. She held onto her life way over-exceeding the doctors’ expectations by almost a year. Eventhough she was experiencing excruciating amounts of pain, frustration and discomfort, she still made sure that everyone had enough to eat. Oh, a mother’s love!


When Popo visited me in my dream

On the 5th of August 2013, she took her last breath and joined her late parents (my greatgrandparents) and her late son (Uncle Peter). I was still in Australia the night she passed away. I did not get to physically be there for her but she visited me in my dream to say goodbye to me. In the dream, it was a dark, chilly and windy night in an unfamiliar setting. My grandma and my 5 aunts were walking about 10 metres behind me. They were chatty as usual except for my grandma who didn’t say a word. As she led the group, she just looked straight ahead with the most radiant smile. Strangely, all of them started increasing the pace of their walk. I found myself jogging; it almost felt like I was being chased after. Just as I was about to go up a flight of stairs, I could sense that my grandma was tired. So I turned back to check on her. That moment was the most beautiful I had ever seen her. Radiant, clear, fair skin. Beautiful, contagious smile. Hair was dark and full. She was wearing a very familiar white shirt with green, orange and pink flowers. Oddly enough I knew in the dream she had cancer, I could actually feel it. I sat her down on the floor behind the wall to block away from the wind and put my thick winter jacket over her. As I put the second scarf around her neck, she started to get tired and heavy-eyed. I started to panic for abit, unsure if it was her sleeping or passing away. Suddenly, my aunts all shouted “Aly” from afar. That woke my grandma up. She kinda jolted up but then very slowly closed her eyes and laid back again. I had her in my arms as she smiled so radiantly and so lovingly. It was almost as if she had seen her late parents, brother and son again. I called out “Popo.. popo..”. She just continued smiling while laying in my arms. I knew at that moment she was gone. She had passed away in my arms. She came to visit me personally to say her last goodbye to me. I woke up at approximately 5am and checked to have received 2 missed calls from my aunts in Malaysia. I knew for sure that dream was my grandma’s way of saying goodbye but I wasn’t ready to say goodbye. I felt so sad yet so touched that she chose to visit me.

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She always shared her deepest feelings with me, secretly. It was almost like our ‘grandma-granddaughter’ thing that no one else knew about. She would share her greatest joys, deepest sorrows and many funny memories we shared together (like my crazy obsession with Mr.Bean when i was younger). She always said she knew I loved my late grandpa and her the most. She would say to me “I know you love me and kong kong the most” in Mandarin. I miss her so much. Sometimes I still can’t believe that she’s gone..I’ve been blessed with such beautiful memories and moments that I’ll treasure forever. Sometimes, I can still feel and imagine her gentle touch and her voice that would so easily soften my heart.. That’s how special a grandma she was ❤

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As a family we chose the song “The Moon Represents my Heart” 月亮代表我的心 by Teresa Teng for my grandma which perfectly describes my grandma and the legacy she left. My grandma’s name is Chong Yut Meng. ‘Yut’ means moon. ‘Meng’ translated in Mandarin means dream. The moon in the Chinese culture is of great importance to man as there will be no Lunar Calendar without the moon. Everytime I look up into the sky, I look for the moon and I say a little prayer to popo hoping that she will visit me once again 🙂

(part of the song translated in English)

You ask me how deep my love for you is, How much I really love you… My affection is real. My love is real. The moon represents my heart.

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Popo, no matter how far you are and wherever you may be, I’ll close my eyes and you’ll be in my dreams. 婆 婆 我 爱你 (Wo ai ni).. Loon – 叶 凯 伦

generations of stories, generations of recipes, generations of memories

Inspiration behind Generation Kitchen (GK)

Hi everyone, I’m so excited to have you come by my page! I’m Alyssa and my goal is to empower more people to take charge of their health yet be able to enjoy authentic yummy foods and share my family tips in the kitchen. They were passed down from my grandparents to my parents and now to me and you.

The inspiration behind Generation Kitchen is to honour my dads, one who’s a chef specialising in Italian cuisine and the other who loves taking photos of food and my grandmothers and mothers who are really amazing self-taught cooks. They have shared so much about food with me and taught me to value fresh produce from a very young age. Being Chinese Malaysian, my recipes will naturally tend towards more asian cooking but I also enjoy other cuisines. I will be replicating my family recipes with superfoods and also incorporating my health and nutrition knowledge. I know I know.. They always say “never change grandma’s recipes” but I want to show that authenticity can be maintained whilst being healthy. Hey, I gotta put my touch on the recipes too 😉 

Listen to you heart and your soul. Because it's telling you what you're born for.

Listen to you heart and your soul. Because it’s telling you what you’re born for.

My cooking journey began as a kid, playing “masak masak” (pretend cooking with toys in Bahasa Melayu) and cutting veges for my grandmother while she does the actual cooking. I felt like the head chef. As I got older, my cousin and I would experiment in the kitchen and everyone else would be the “tasters” and my sister, our official food critic. Of course, everyone said it was delicious even when we served burnt fries. Slowly, I moved onto bigger things. I accompanied my grandmothers early in the morning to the wet market to buy fresh produce (and trust me, only the freshest whether it means walking from one end to the other!) which we would then use to cook dishes. Oh, the funny and heartfelt stories they would tell me about their own childhood stories! 

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Later on, I started seeing that a lot of the sufferings due to chronic degenerative diseases like cancer, high blood pressure, diabetes etc were caused by poor food choices and health information. After some substantial reading and self-experimenting, I have decided that I want to spread the word about good health and good food. I may not be able to help everyone but I can help someone. So, this is my story so far..

In a nutshell, Generation Kitchen was created to share what I really love – my big, close knit family, health & wellness and food! 

FullSizeRender (1)This project has been on my mind for a LONG LONG time. It has taken me a year just to come up with a name that I’m happy with. I haven’t quite decided where exactly I’m heading with this yet but this is what I’m passionate about and I’m gonna keep working towards it. I hope you will be inspired to take charge of your health and still enjoy authentic, yummy foods. You’ll also often see ‘Go beyond societal norms. Read, research, think again!’ that’s because Generation Kitchen is also about debunking true health 😀

“I don’t think it ever works to tell people what they can’t eat. They can only do it for so long, and then they fall off. You have to bring them into a new relationship with food”

– Alice Water, chef, restauranteur, activist & author

Thank you for your support!! Do let me know if there are dishes/cuisines/diets you like to see more of or maybe would like to be featured on Generation Kitchen. I wanna know, what is your story?

Xx

Generation Kitchen