Ha Long Bay, Vietnam: Boat Cruise

Ha Long Bay, a UNESCO World Heritage site, is widely celebrated as one of the New7Wonders of Nature, drawing visitors from all corners of the globe to witness its otherworldly beauty. With its striking limestone karsts and vibrant emerald waters, it stands as one of Vietnam’s most iconic landmarks. The bay's dramatic landscape, dotted with nearly 2,000 islands and islets, paints a picture of pure natural wonder. Recognized as a UNESCO natural heritage site, Ha Long Bay continues to mesmerize travelers with its breathtaking scenery and extraordinary charm (SIEM REAP, CAMBODIA  THINGS TO DO).

Nasi Kerabu Kelantan (Herbs Rice)

What makes this Nasi Kerabu Kelantan so special? Well, all the herbs used in it, which give it that distinctive Kelantanese flavor, are grown by Ms. Nava herself. And here's the kicker - they're all organic. So, this dish isn't just tasty, it's a testament to Nava's passion to her urban garden. .

Besides the flavorful rice, the condiments served with this Malaysian dish are truly exceptional. If you're expecting the same old Nasi Kerabu Kelantan you've had before, you might be disappointed (BUNGA KANTAN/GINGER TORCH RAW SALAD). 

Resepi Sambal Tumis Ikan Bilis Petai

(Updated Version)

Petai, or stink beans, has long been a superfood in Malaysia (MEE REBUS VEGETARIAN) and other Southeast Asian countries like Indonesia, Thailand, Myanmar, and Singapore. I’m one of those who absolutely love petai and can never get enough of it! Over the years, petai prices have shot up, as even those who once disliked it are now embracing it for its many health benefits. The easiest and most-loved way to cook petai is with ikan bilis, or anchovies - a dish I’ve made countless times. Oh-yum! Just writing about it now makes my mouth water.

Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad

(Updated Version)

How about a raw salad? It's convenient and saves time (EASY VEGETARIAN SALAD RECIPES) - just prepare the ingredients, then toss and stir. However, remember that raw salads should be eaten immediately. Otherwise, they lose their crunchiness and freshness, and won't look as appealing.

Siem Reap, Cambodia: Wat Thamey/The Killing Fields

Siem Reap, a city known for its breathtaking temples and vibrant culture (AYUTTHAYA: ANCIENT CITY OF THAILAND), holds a deeper, more somber history. Beyond the grandeur of Angkor Wat (ANGKOR WAT: A TRAVEL GUIDE) lies Wat Thmey, a Buddhist pagoda that serves as a poignant reminder of Cambodia’s tragic past under the Khmer Rouge regime. Known as the "Killing Fields Pagoda," Wat Thmey stands as a memorial to the victims of the brutal Khmer Rouge era from 1975 to 1979.

Wat Thmey

Wat Thmey’s stupa houses the skeletal remains of thousands who perished during Pol Pot’s genocidal rule, which led to the loss of nearly 1.7 million lives. The bones and skulls on display inside the pagoda’s glass-encased structure serve as chilling symbols of the atrocities committed during that time. This memorial is not only a testament to the pain endured but also to the resilience of the Cambodian people who survived the darkest chapter in their nation’s history.

Malaysian Sodhi (Indian Coconut Milk Stew)

(Updated Version)

Simplicity shines in Sodhi, the Indian coconut milk stew. This much-loved dish also finds a cherished place in cuisines from other parts of the world, like Sri Lanka and especially Kerala. Making Sodhi is effortless: just add all the ingredients to a pot, simmer, season with lime juice and salt, and you're done.

 

You can create various types of Sodhi, and to make it a one-pot dish, adding vegetables is a great option. I often do this to keep the dish interesting and avoid monotony. Plus, it saves me the trouble of preparing a separate vegetable dish (EASY VEGETARIAN TOFU RECIPES). 

Best Vegetarian Mutton Recipes

Ladies and gentlemen, let’s talk about vegetarian mutton. This isn’t your typical mock or meatless product; it’s made from mushrooms and mushroom stalks. It's a healthier alternative to many mock meats that often contain artificial flavoring and coloring. When purchasing vegetarian mutton, be sure to check the label for ingredients that specify it is made from mushrooms.

I find vegetarian mutton to be a delightful option, although I don't consume it regularly to avoid overindulging. Remember, moderation is key to a healthy diet. In this post, I’ll share five effortless recipes featuring vegetarian mutton, all made from pantry-friendly ingredients.

Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy)

(Updated Version)

For an urban gardener like me, growing veggies, herbs, and fruits is incredibly fulfilling. These are for our own consumption. Amongst what I grow are tapioca, sweet potatoes, and recently, I’ve added purple yam. While I haven’t experimented with purple yam leaves yet, tapioca leaves and sweet potato leaves are absolutely wonderful when transformed into a Malay dish (NASI ULAM/HERBED RICE RECIPES) known as Masak Lemak.

Angkor Wat, Siem Reap - Iconic Temple & Sunset

Angkor Wat, Cambodia’s most iconic UNESCO World Heritage site (BOROBUDUR TEMPLE, INDONESIA) is an absolute must-see for any traveler. Whether you’re a history buff, a photography enthusiast, or someone seeking adventure, this ancient temple complex offers an unforgettable experience (HO CHI MINH CITY TRAVEL GUIDE). Here’s everything you need to know to make the most of your visit to Angkor Wat and the surrounding temples.

Getting There and What to Expect

Angkor Wat is located in Siem Reap, Cambodia, and is easily accessible from the city center. Tickets can be purchased at the entrance, with options for a one-day, three-day, or even a week-long pass for exploration. Most travelers opt for the one-day pass to visit the major temples.

Ikan Balado

(Updated Version)

Ladies and gentlemen, you might be wondering how this Indian Malaysian lady became a small-time shining star in Indonesian cuisine. Well, it all started with my love for local Malay dishes, and along the way, I gradually fell for Indonesian cuisine too. There’s a definite connection between the two, and apart from my trip to Indonesia (YOGYAKARTA TEMPLES & SURAKARTA HEARTBEAT) that deepened my love for their food, I had been cooking Indonesian dishes long before. 

I also picked up cooking tips from Indonesians in Malaysia. When Nava’s Zen was under renovation, I learned even more about Indonesian cooking from the team working on it. The rest, as they say, is history.

Now, onto Ikan Balado and Ikan Balado Hijau/Ijo - the main difference lies in whether you use red chilies or green chilies (Cabe Hijau/Ijo). Indonesians also use jeruk limau (pickled lime), something my late mum used to make as well, similar to the Indian Salted Lime Pickle. Personally, I don’t think it’s a must for Indonesian savory dishes, as you can easily substitute with lime juice (KENTANG INDONESIA & TEMPE OREK).

Kuih Sagu Kukus (Steamed Sago Cake)

Recall our discussion on sago in "EFFORDLESS MALAY DESSERTS"? Let's delve into it again, this time focusing on Kuih Kukus Sago/Steamed Sago Cakes. Despite their delightful flavor, they consistently turned out too sticky. Even after coating them with fresh grated coconut, they clung to fingers, prompting me to serve them in a saucer with a fork, which is actually how the cakes should be served, to prevent spillage and mess on the floor. Baffled by their stickiness, I experimented with various methods: steaming, cooking with water until thick, and chilling. Yet, none resolved the issue.

Ho Chi Minh City, Vietnam Travel Guide

Ben Thanh Market
A visit to Ben Thanh Market is a must for first-time travelers (BANGKOK THAILAND: THINGS TO DO). I walked there from my hotel, about a half-hour walk, and along the way, the streets were already filled with vendors, traders on motorbikes, and shops lining both sides. Even before you get to the market, there are plenty of opportunities to shop. The market itself is bustling with stalls offering all sorts of goods—clothes, shoes, bags, handcrafted souvenirs, and local delicacies. 

I picked up two traditional Vietnamese slippers, and it’s all about your bargaining skills. Though I was tempted to try some local food, I hesitated, having just arrived and still figuring out the currency, which didn’t sit well with the traders. I left feeling like I had explored Ben Thanh Market on my own terms.

Kerabu Mangga (Mango Salad)

(Updated Version)

Isn’t there something irresistibly enchanting about a raw mango salad, or kerabu mangga as we call it in Bahasa Malaysia (NASI KUNYIT/MALAY TURMERIC RICE)? If you ask me, I’m all for sour flavors, and kerabu mangga is the epitome of tangy delight. I’ve sampled various styles, from Thai to different Malay versions, and let me tell you, each one has its charm.

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

(Updated Version)

Every beloved and timeless dish, salted fish curry is something I’ve made countless times. Each time, there’s a twist that brings a new variation. While the core ingredients remain the same, the types of beans can vary - from mochakottai (field beans), chickpeas, or kondakadalai (chana dal). Additional ingredients like potatoes, brinjals, white radish, okra, or murungakkai (moringa fruits/sticks) offer endless possibilities (SOUTH INDIAN FISH CURRY RECIPES). 

Rangoon Creeper: Cultivating Zen Blooming Bliss

(Updated Version)

Rangoon Creeper, or Combretum Indicum, is also known as Drunken Sailor, Akar Dani, Chinese Honeysuckle, and Red Jasmine. This charming plant originates from Southeast Asia, particularly Myanmar. Its name pays tribute to Rangoon, now known as Yangon. In Nava's Zen garden, it brings both beauty and fragrance (ROSELLE - BENEFITS & USES).

 

Fragrance and Blooms

Rangoon Creeper isn’t just about its appearance; its scent is truly captivating. The sweet, fruity aroma fills the air, creating a serene and relaxing ambiance. The flowers begin as delicate white buds and gradually transition into clusters of rich red blooms. Over time, the slender stems grow into strong, lush vines, perfect for adorning pergolas or trellises.

Siamese Laksa Lemak

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(Updated Version)

I’ve traveled all over Thailand, from Hyathai to Chiang Mai and Chiang Rai, over the span of 10 years. It’s been an amazing journey of discovery. Along the way, I indulged in Thai cuisine, picking up cooking tips from every dish I tasted and experienced. My love for Thai food runs deep (THAI GREEN EGG CURRY) - so much so that I had already started cooking Thai dishes long before I set foot in the country.

 

Of course, there were a few hits and misses. Take the Siamese Laksa I had at a small Muslim Thai roadside eatery in Chiang Mai - not the best, to be honest. But hey, that’s part of traveling and tasting all kinds of food, right? It’s about discovering for yourself. And if the food doesn’t meet your expectations, it’s all part of the learning curve. No need to complain, sulk, or belittle the experience - because you can't always expect the best (CHIANG MAI & CHIANG RAI: AN ENRICHING TOUR).