Now, let's talk about Malay Okra Salad, or Kerabu Bendi. One key ingredient is kerisik, which is grated coconut that's dry-fried or pan-fried and then pounded. Sometimes, I make it from scratch, but for convenience, I also buy it. I’ve also created Turmeric Kerisik (NASI KUNYIT/TURMERIC RICE), where turmeric powder is added while frying the coconut, and it can be sprinkled over salads or used in stir-fries.
Embrace Your Individuality
Every person's body is different, and what works for someone else may not necessarily work for you. It's essential to recognize and appreciate your individuality when it comes to your diet and weight loss goals. Your lifestyle, preferences, and specific needs should all be taken into account.
Not sure how to start or where to begin your gardening journey? Don’t worry! With over 20 years of experience, I’m here to guide you step by step. Gardening doesn’t have to be overwhelming - it’s all about keeping it simple and fun. In this article, we’ll focus on gardening on the ground, leaving aside container gardening for the time being. Let’s dig in.
Where to Plant
Start by identifying a plot of land within your compound. Even a small area,
like the patch of land near your gate, can work wonders. Consider how much
space you have and choose a location that gets enough sunlight. Accessibility
for watering and maintenance is key - ensure it’s easy to reach and work with.
Cleaning Up
Before planting, clear the area thoroughly. Remove weeds, rocks, and debris
from both the surface and below the soil. A clean foundation is essential for
healthier plants and makes planting easier. Remember, the larger the plot, the
more time it will take to prepare, so start small if you’re a beginner.
Soil Matters
Examine the soil type in your chosen area. In Malaysia, clay soil is common but
tends to harden quickly, especially in hot weather. If the soil is too hard,
water won’t penetrate deeply, which can hinder plant growth. Consider enhancing
the soil by mixing in black soil or compost. Black soil not only improves
moisture retention but also adds an attractive contrast when paired with lush
green plants.
Essential Tools
Equip yourself with the basics:
A hand trowel
for planting and digging.
Pruning shears
for trimming plants.
Garden gloves
for protection and comfort.
A watering can
for precise watering.
Start with these essentials and expand your toolkit as needed. For example, a
small shovel and soil moisture meter can be helpful once you’re more
experienced.
Protection and Safety
Always wear gardening gloves - they protect your hands from dirt, thorns, and
insects. Consider gardening boots if you’re working on uneven or rocky ground.
If you’re out in the sun for long hours, a wide-brimmed hat and sunscreen are
must-haves for your safety.
What to Plant
Choose plants suited to your climate and environment. As a beginner, focus on
low-maintenance options. Those grow easily and
are satisfying to nurture. Avoid ambitious choices to start; small
successes will build your confidence as you grow your green thumb.
Learning Along
the Way
Gardening is an ongoing learning experience. Read books, explore online
resources, or join free gardening workshops if available. Don’t hesitate to ask
for advice at local nurseries - most staff are happy to share tips. Every plant
you grow teaches you something new, making the journey all the more rewarding.
Dedication and Passion
Gardening requires time, effort, and a love for the process. Be prepared to get
sweaty and dirty - it’s part of the experience. Dedication and passion will help
you enjoy the challenges and rewards that come with nurturing your own green
haven.
Happy gardening. In the next article, we will dwell into other matters on gardening.
Eating out with them is like replaying the same old song at the same eateries, ordering the same dishes. It’s become so monotonous that I’ve resorted to dining solo. Even my husband, bless him, has a laundry list of limitations - except when it comes to Indian food. Put a plate of curries in front of him, and he’s all smiles. It took me years to expand his culinary horizons (TOM YAM FISH), and while he’s gotten better, he’s still pretty reluctant to try new things. The funniest part? These folks won’t even try something before deciding they don’t like it. Funny, right?
Step
into the tranquil beginnings of my journey in Kota Kemuning two decades ago,
where amidst the calm, a yearning for vitality stirred. With my spouse often
away, I craved solace and purpose. Balancing academia and domesticity, the idea
of crafting a blog and delving into culinary ventures beckoned.
Yet, it was the sight of the barren plot outside my home that ignited an insatiable desire for lush greenery. Having only dabbled in indoor plants before, the notion of gardening felt foreign. However, the vast potential of this newfound space sparked an intense passion within me.
I cook them in Indian style (VEGETARIAN DEVIL/DEBEL CURRY), but for a quick Chinese-style dish, stir-frying is the way to go. This recipe is quite simple, and as someone who cooks Chinese dishes regularly, I always keep peanut oil, sesame oil, and soy sauce on hand. Szechuan peppercorns, available at Chinese grocers, also last a long time and should be stored in the fridge.
Interestingly, those who shy away from pork (CHINESE PORK CHOPS RECIPES) often have a hard time explaining why. Some claim it's because pork is “unclean,” others cite religious reasons, and many just stick to what their parents did, continuing a long-standing tradition. Indians generally prefer the familiar over the exotic, which is a bit of a contrast to my own adventurous palate. Dining out with them often involves a careful check of their preferences and, amusingly, a lot of fuss over trivial matters, even though they brag about dining at Jamie Oliver’s or Gordon Ramsay’s spots. Oh, the irony.
Tomyam
- a name that resonates with food lovers worldwide, synonymous with the bold,
unmistakable flavors of Thai cuisine. It's a culinary journey I've savored for
years, honing my skills after exploring every nook and cranny of Thailand's
diverse gastronomic landscape.
From the bustling streetside stalls to the refined elegance of upscale eateries, Thailand's culinary scene offers a spectrum of delights. Yet, amidst the array of options, one dish stands out - Tomyam. Its fiery spiciness can be a challenge to stomach at times, but oh, the rewards are worth it.
During the six-hour journey, we encountered unexpected challenges. Several tour members fell ill with stomach upset, vomiting, nausea, and fever. Despite their boasts of extensive travel experience across India, they were unprepared for the winding mountain roads, plus, I reckon it’s the effects of late-night meals followed by over-eating again at breakfast buffet. This lack of foresight led to unscheduled stops for fresh air and medical assistance, disrupting the journey. Some had to visit the doctor while others waited on the coach.
Rohtang Pass, nestled in the majestic Himalayas at an altitude of about 3,978 meters, holds significant historical (VARANASI SACRED GANGES) and geographical importance. It has served as a crucial trade route since ancient times, connecting the lush Kullu Valley to the arid Lahaul and Spiti Valleys. The name Rohtang translates to "pile of corpses" due to its challenging terrain and unpredictable weather, which historically made it a difficult passage. Today, Rohtang Pass offers breathtaking vistas of snow-capped peaks, glaciers, and alpine meadows.
While my interest in shopping wasn't particularly high, the allure of local bites and drinks was hard to resist. However, observing food vendors handling items without gloves in such a dusty environment gave me pause. The lack of covering for the food at these stalls added to my concern.
My walk eventually brought me to what seemed like the viewpoint (KATAGARAMA SRI LANKA) at Mahasu Peak, where I hoped to catch an overview of Kufri or even Shimla. However, the area was packed with locals who showed no signs of moving. Waiting for my turn seemed futile, especially considering the time constraint to rejoin my tour group, so I decided to return to where my guide was supposed to meet me.
After waiting for 20 minutes with no response to my calls, he finally appeared, casually taking photos as I called the horse "Darling." He corrected me, revealing the horse's name as "Raku." Oh, the innocence of it all! I thanked him profusely with a namaskar and a token before we embarked on the ride downhill.
Back in the van, we switched vehicles midway and eventually reached Jakhu Road by 4:30 pm, missing out on visiting the Shri Hanuman Mandir and Christ Church as per our itinerary. Despite this, hunger was gnawing at me after climbing steep steps, and all we could find was Cafe Under Tree. Quite a surprise! Famished, we indulged in a mix of Western and Indian vegetarian dishes - Mushroom Fried Rice, Vegetarian Biryani, and Manchurian Kofta - all delicious and reasonably priced.
Satiated, we returned to the hotel where the experience of bucket bathing added a nostalgic touch to our day. Seated on a stool, filling the bucket and using the scoop brought back memories of simpler times, reminiscent of my childhood in Jalan Chan Ah Thong Brickfields government quarters. A classic way to end my adventurous day in Shimla.
Fish head curry lovers, rejoice! Here’s an easy Malaysian-style fish head curry recipe. Why easy, you ask? Because there’s no grinding or po...
