It’s been so long, I was on hiatus due to many things happened and I didn’t manage to get it down one by one. It’s just lucky for me or I should that I am blessed for having such beautiful people in my life. They have endlessly supported me in so many different ways possible, both physically and mentally which allow me to keep growing.
A brand new logo for The Hungry Kittens
I have decided create a new blog with some reasons behind it. First, I lost my access to my blog, at least from desktop access since I lost the number I used, make it impossible for me to receive the authentication code; second it’s about time to end that blog anyway as I want to have a fresh start like totally new, I know I need to build my audience again and start from 0 but I think (after so many thoughts) this is the right thing to do. I am not saying what happened in the past were totally bad, there were some part that I am still grateful for. Anyway, it is okay to start new. Third, I was thinking to take more time into practising my cooking skills, it would be good in many ways. I have been dreaming of being a good cook at least to my family; home cook almost everything just to ensure my family eat a good and healthy foods. The least I know what I put into my mouth. Hahaha… I am dead serious!
So, here I am announcing my new blog that I wholeheartedly dedicate it to my new start. A fresh start, a new beginning.
Oh, I recently quit my job in tourism organisation and I took a new challenges in wedding industry. Wish me luck, peeps!
Do follow my blog should you be interested to hear more from me.
Years ago, around 2010, I accompanied one of my directors meeting with the Director of International Promotion of the Ministry of Tourism of Indonesia to discuss some programmes that we could work together to promote Bali and Indonesia overseas. I was a newly hired, thus my director thought I needed to be introduced with the ministry higher-ups as I would be their new point of contact for future collabs.
Singapore Sling at Raffles Hotel Singapore. Image from Long Bar Menu
I was on my early 20s (on my way to 22 at that time) , legally could purchase and consume alcohol; but I never drunk cocktails or any hard liquors. My best was beer and red or white wine, perhaps bubbles if any. I was told that the meeting would be at Raffless Hotel, that one historic hotel in Singapore I often passed by on my walk around Esplanade (don’t ask me why, I just love spending my time around the area watching people/tourists whilst having a cup of freshly squeeze juice or fruit popsicle sold by one of the tenants). Raffles Hotel Singapore declared a National Monument in 1987 by the Singapore government, I love how they preserve their collonial architecture. Too bad, I actually never have never been inside the hotel; only admiring its maestic collonial building from the outside; but I was in their Raffles Courtyard for the meeting. I took a bunch of pictures of Raffles Hotel’s building but I can’t find it somehow, must be at one of my harddrives but I am to lazy checking on it one by one.
Singapore Sling
And yes, I was with my director meeting this guy from the Ministry of Tourism at Raffles Courtyard. It was a little dim, so I couldn’t really see everythi clearly, especially when I forgo my glasses. As we were there, we started ordering foods and beverages; as a newbie, I followed whatever they ordered until the guy recommended me to try the Singapore Sling. I thought, an aperitif during a meeting? Well, my director gave me a nod so I said yes. The ministry guys asked if I knew the story behind this famous cocktail; I said, I have no idea although I did know a little history of the Raffles Hotel. He began telling me how the Singapore Sling was invented and how it became an iconic cocktail for Raffles Hotel and become one of well-known cocktail in the world of mixology. I don’t handle alcohol well, a little punch from the cocktail got me sleepy and losing my focus. Good thing that my director decided to send me home with a taxi instead, I didn’t need to navigate my way through all the stops and interchange to reach Jurong East.
First mixed in 1915 by Ngiam Tong Boon at the historic Long Bar of Raffles Hotel Singapore, Singapore Sling widely regarded as the national drink and has become a classic on cocktail menu across the world. Historically, back in the day only men can drink in public. Women were deemed were deemed inappropriate to drink in public; a woman who did so could damage her reputation and possibly her chances of marriage. Thus the head bartender of the Long Bar (an islander from Hainan) named Ngiam Tong Boon had an idea. What if he made a cocktail that looked like an innocuous fruit punch matching the pink hue of the ladies’ cheeks, but had the secret kick of a gin sling? The ladies could drink it with impunity! After experimenting with various ingredients, Ngiam perfected what became known as the Singapore Sling.
It’s been years since I had this cocktail, I vaguely remember the basic flavour; it’s fruity, a little sweet with a balance tartness and a bitter undertone. I should get another glass to bring back some memories. That was how I got my first Singapore Sling. I am writing this because of the Jungle Bird cocktail of Hilton Kuala Lumpur. Its background story reminds me of Singapore Sling. Probably because of both were invented in a hotel, although Singapore Sling has much longer history’; still both cocktails earned their place in mixology world.
I am unsure on how popular these two cocktails amongst bartenders, since I don’t drink cocktails frequestly. Spirits and cocktails are all for social only. I should go ask my bartender friends if they have any knowledge on this topic and also reading through some information on mixology.
Yellow everyone, how have you been? I’ve been a little productive, sending out more emails to my acquaintance as well as companies and organisations I worked with before. For sure, getting a client for me to list under HelmsBriscoe is not an easy job, for me. I do feel inferior everytime I remember that there are new Associates who joined HelmsBriscoe have signed their first contract, a new client, a new contract meaning a stream of income. Then, I realise everything I have achieved all these years have never come easy for me. There are process and time I dedicate to achieve it; though I am not that successful person I want to be; probably one day I will be there. I’ve met many people who actually inspire me to keep going. Let’s say, I am blessed meeting these insprational people.
Then what is it about me interested in mixology? To be clear, I have my interests all over places; it depends on my mood and depends on the tiny details that caught my attention. For sometimes, I have been learning on coffee beans and how to create coffee based beverages. Just like coffee, I have my interest in tea-particularly Chinese and Japanese tea. How it is planted, the labour extensive care to achieve the best tea leaves and the better way to brew it to bring in the flavour. Oolong 乌龙茶 and Long Jing tea 龙井茶 are two my favourite Chinese teas, then matcha… Well, matcha is on another subject just because it has its own unique way to enjoy it. Since I also like milk tea, I’ve learnt how to create my own and often I brew in bigger batch to last a couple of days. Some people would say that I am so Asian for the milk tea itself. Ah, we don’t need to be an Asian to actually enjoy milk tea tho. ^ ^
Jungle Bird upon arrival at Double Tree by Hilton Kuala Lumpur
A couple of weeks ago I attended the first HelmsBriscoe Asia Regional Meeting in Kuala Lumpur. As the programme was supported by Hilton Hotels (Malaysia) along with other supporters, such as Malaysia Convention and Exhibition Bureau, Sabah Convention Bureau, Sarawak Convention Bureau and KLIA Express; we had the luxury to experience excellence hospitality service, scrumptious food (Sabah and Sarawak local delicacies are just TOP notch), crisp and refreshing drinks (one of them was Hilton’s signature cocktail), dine with a view in Petroleum Club at the Twin Tower, a smooth transfer from hotel to airport that I never thought would be that convenient. During the welcome dinner, we had cocktail prior the main event. I came down late as I spent so much time to indulge in my bathing ritual (early morning flight got me knackered, good shower woke me up). Upon my arrival at the restaurant, one of the Hilton team handed me cocktail, it looked so pretty, the reddish orange hue looked dazzling under the dimmed restaurant lights. It’s been sometimes since I had aperitif as I feel my body slowly rejects it; I couldn’t help but to sip it. Dank, it was bitter, tangy, a tad too sweet to my liking yet refreshing. The Hilton team told me that it’s the signature cocktail and bla bla bla… The alcohol got me, I had to switch it with virgin mojito to be safe. I am weak!! I spent my 20s and early 30s trying and tasting different alcohols; working at a high-end restaurant also contributed to my easy access to alcohols.
Jungle Bird – Concocted by Jeffrey Ong at Hilton Kuala Lumpur in 1970s.
Basically, I didn’t listen the whole story how this signature cocktail was invented until I watched a short video from a bartender sharing the original recipe of Jungle Bird. As he mixed everything and presented it in a clear glass, suddenly memory came flooding. I had seen it somewhere, I was so sure and then the name came up… Jungle Bird and Hilton Kuala Lumpur. Hahaha… Of course, I had it in Hilton KL and Double Tree by Hilton KL. I went to browse the complete read; I learnt that it was invented… Concocted in Aviary Bar of the Hilton Kuala Lumpur. Citing from the Eat Drink Hilton‘s page, “Inspired by the exotic ambiance of the hotel, lush surroundings, and the colorful birds perched in a caged area that could be seen from the bar, Ong set out to craft a welcome drink that would evoke the spirit of the jungle while delighting patrons. Ong carefully selected a range of ingredients to capture the essence of the tropics. The Jungle Bird’s recipe combines dark rum, Campari, fresh lime juice, simple syrup, and pineapple juice. The medley of contrasting ingredients created a harmonious flavor profile that is both intriguing and satisfying. The cocktail was traditionally served in a ceramic bird-shaped vessel, adding an element of whimsy to the drinking experience. This distinctive presentation quickly became synonymous with the Jungle Bird and contributed to its growing allure.”
Jungle Bird original recipe as shown in Thrist Mag
I don’t usually drink cocktails, for sure not of those popular ladies cocktails like cosmopolitan. It’s way too sweet and my stomach just against it. Sweet cocktails like cosmopolitan tend to give me a really bad hangover that I am struggling to get over it. If I ever tried this Jungle Bird in my 20s, I probably liked the way I liked Mojito for its refreshing taste; now, not so much… My body can’t handle alcohol well, I even struggle with Beer now, one glass is my best!
Knowing Jungle Bird was concocted in Hilton Kuala Lumpur and it has gained broad audience all over the world, it reminds me of Singapore Sling that I tried for the first time in Raffles Hotel Singapore over a decade ago; I’ll share on my next post.
Yellow world, I still have a lot to share. This time, please please please… Remind me to not take Air Asia flights, NOT for their service or anything. Only their check-in counters were far from the rest of the other airlines. I had to walk down the hall from departure area on top floor to ground floor. It’s alright if I didn’t have a carry-on bag that I needed to carry around. Geez, I should have just used wheeled travel bag instead. Their service was good though, smooth flight too, and I had the whole row for myself. Hahaha… I got a little over an hour sleep on my flight, the pre-ordered meal was okay.
Upon touchdown in Kuala Lumpur, the immigration qeue was a bit long hence it took me longer than expected to get out the arrival area. The rep from MyCEB as already there with a signage, my name was on it. Wow, felt like a VIP somehow. LOL… As I went out to the pick-up area with MyCEB’s representative and meeting my awesome driver. He was very helpful, I wish I asked his contact to recommend to others,. He did great. We drove out the airport area to the city, it took about 48 minutes to reach KL Sentral. All the way through I felt like I was in Jakarta instead. Remember, this was my first time stepping out the KLIA and actually went to the city; the landscape, the greeneries were similar to Jakarta (I could be wrong, it’s just what I feel tho).
I arrived at the hotel, checked-in process was smooth; I had to wait for my room though. Fortunately, I was able to access the Hilton’s Executive Lounge even before our rooms were ready, thanks to Hida from Hilton Asia-Pacific and Jane of Hilton KL. She and a couple of her team members were there which made our experienced much better.
Oh, as it was my first overseas travel after the COVID; I learnt that it is required to fill out and submit Malaysia digital arrival card within 3 days before arrival date; naturally there are exception for certain nationalities too. More information can be found here on the Malaysia’s Immigration official site.
MDAC registration should be submitted within 3 days before arrival in Malaysia.
I filled it out 3 days before my arrival. As I hold Indonesian passport, I can’t use the auto-gate to enter the country; thus the delay meeting the representative of MyCEB at the arrival hall. The immigration officers asked basic questions such as how many people are travelling with me, how long am I going to stay in the country, where would I stay; which I readily answered based on the information I have provided when I submitted my digital arrival card. Lucky he didn’t ask me the hotel’s address, as I only remember that Hilton KL is located in KL Sentral. Immigration was clear, baggage picked-up was easy. I bought Malaysia local number with internet 7 days internet package of MYR18 which I consider affordable. I paid a bit more for Singapore local number last time. I have no idea which provider is the best for tourists, I randomly went to the shop near the exit gate. It had to be quick, the rep was there waiting for me. The registration process was fast and easy, only requiring my passport and the shop attendance did everything. I paid in card since I had no MYR cash in hand, very convenient.
Sadly, one of our associates registered her digital arrival card using a third party site which cost her $20. She only realised it after she paid it using her card. Please be careful, only use official site from the Malaysia Immigration site. The MDAC is free of charge, it’s different to VoA.
So, I joined HelmsBriscoe Asia. For the first couple of months I noticed the team has grown bigger. More people joined in, from 2 to 4 to now I am losing track to how many family members we have in our region. We met through chatroom – virtually met although there are some of ourfamily members were friends/colleagues in the past. This is the magic of Hospitality Industry, the world is actually isn’t that big. I am not a seasoned hotelier, although proud to share that I have my fair share in event industry. I have my knowledge (there are always room to grow) planning and executing events; and I didn’t realise it that I actually enjoy it a lot. Paul also came from travel and hospitality industry, he was an account manager for a big MICE planner in Australia which I am grateful for as he experiences to share and advise tell. Psst, I met him thanks to this company! LOL..
Boarded. It’s been raining, fortunately the weather was relatively friendly upon taking off.
As the team members growing bigger by the days, our leader/VP for HB Asia through discussion decided to hold our first Asia Regional Meeting. We chose Kuala Lumpur, Malaysia. She used her influence and contacts to get us a full support from Hilton Malaysia. Just to share a bit, she and our other Asia leader have become my role model. Probably I won’t be able to reach to where they are now fast enough, but the baby steps will allow me to stand there someday. Long story short, we booked our flights, the accommodation was arranged, the theme was decided. We will rock you!!
Taking economy class is clearly not the best for any flight. But, it can be one magnificent trip when we have the whole row ourselves.
I counted the day, I was nervous just because it would be my first trip after the COVID. The packing up, the immigration, and eventually the flight to Kuala Lumpur. By then, touching-down in KL would be a different story too. It would be my first to officially stepping outside the KLIA (Kuala Lumpur International Airport). I did search a bit on how to get to the hotel from the airport and how many available options to choose from. Fortunately, MyCEB sponsored our private transfer. The driver who drove me to the hotel was very knowledgeable. His insights on Malaysia tourism for locals and tourists also very insightful. As a tourist, wherever I go I’d like to experience where the locals normally go, away from tourists traps.
My journey was smooth despite the early morning flight; my hotel transfer was great, the hotel check-in at Hilton Kuala Lumpur was amazing. And the Hilton APAC team was there to welcome us too. My first day was a smooth sail, lack of sleep – yes!, but I got to meet the people I previously met virtually only. The session with CVent to start the programme was insightful too. The training I went through when I first joined HB Asia was helpful but the programme gave us time to hold interactive session that help us more in understanding the CVent & HBConnect integration.
CVent session with CVent Neil – the Regional Sales Manager.
The welcome cocktail and dinner was fantastic, I got to enjoy a selection of foods that specially prepared for the occassion. Call me wasteful, we had so much food I had to slowdown to allow my body digesting the food.
Dinner menuHave I ever told you I never tried lambrack before? Now I have ^ ^I got high after this cocktail. #Selfnote exhaustion and alcohol on empty stomach is a receipe for disastrous evening. LOL… It’s sooooo good, tho!
Yellow world, how have you been peeps? I’ve gone for months and just realised there are loads of drafts I’ve prepared but hasn’t complited. Yeah, I am in that point when I feel like doing nothing but gardening. There were several event inquiries too although I didn’t win it or probably other PCO (not the one I have been assisting and supporting in) won the bid.
My life took a turn in July when I decided to be part of the HelmsBriscoe Asia associate. I met many of the HelmsBriscoe associates in the past in many different tradeshows and MICE shows,; I never thought I would be one, though. Why? The event culture in my country is completely different to those based in the US, EU and AU. I also noticed how complex it’s been dealing with the local convention bureau. Hey, I am not saying they don’t help; I am just saying it requires a special set of skills to genuinely connect with them. Even when I was working for the local tourism boad, we still found the complexity of it.
A welcome notice
I was kind of lost, in doubt, confuse; I didn’t really know what to do. Deep inside, I want an instant result for everything I am working on. IÂ kept (and still now) reminding myself that there is process we need to go through. Honestly, losing regular income is hard and devastating. Depending on others isn’t something I am proud of; hence in my confusion I agreed to take the opportunity to come onboard HelmsBriscoe Asia. But why MICE? Why event? Before I said yes to join the HelmsBriscoe, I made up my mind to completely quit the event and hospitality industry. I felt like I had no place to be in. However, a PCO (Professional Conference Organiser) that I am used to assist in contacted me, looking for a team of interpreters for a conference. Yes, I have a team of seasoned interpreters; that was another opportunity for my team and me to be on an event scene. And then, the VP of HelmsBriscoe Asia contacted me to be part of the growing HelmsBriscoe Asia Team. Deep in thought, it could be a sign or it could be anything. After much consideration, a support given by Paul (it’s been harder living on a single income; and the end of the day he still supported me!), my older brother told me to go forward so did my older sister; I joined the HelmsBriscoe Asia Family!
I haven’t got any client under HelmsBriscoe yet. It’s frustrating in the beginning but again, it’s something I can’t control. I’ve been doing my part; introducing myself to lists of multi-national and local companies, contacting old acquaintances and contacts I met from previous job. The silence is deafening yet the reply is loud without hope. I wanted to cry and I actually could stop anytime; but does it really stopping me? I have been very competitive my whole life. I am a scaredy-cat but I am taking any challenges anytime of the day with a proper reward. The reward will motivate me, at least; and I am get paid for something I’,m scared to do still doing it wholeheartedly anyway. It’s fair and square, isn’t it?! Greedy?? Yeah, you may say so too. I don’t mind.
We were holding our first Asia Regional Meeting on 31 October 2025 in Kuala Lumpur. Our VP Asia pulled strong muscles to get the full support from Hilton Malaysia and some other sponsors like Malaysia Convention and Exibition Bureau, the regional convention bureau like Sabah and Sarawak, KLIA Express, and many more partners and sponsors that I’ll try to mention one by one in my next posts. I met like-minded people who are very supportive to one another. It’s nothing but a blessing after all. I’ll be learning from one of best of the best and be part of the most supportive team members. I’ll be sharing more of the event during the first Asia Regional Meeting.
This is for now. I am working on a small group (unfortunately isn’t qualified to be placed under HelmsBriscoe to allow to gain credits, but here I am maintaining the contact I have, thus assisting this group despite the circumstances). I’ll be sharing a lot, probably not regularly but I am trying.
Yellow there, I hope life gives you beautiful stars in the sky. Hehe… I’ve been watching or rewatching old anime that I used to watched and still love even after hitting my 30’s. My mother used to complain a lot whenever she saw me watching anime, for her anime is for kids only. The thing is there are different genres of anime that aiming for different age groups. Let’s take Fairy Tail for example, in Japan this anime is rated G or family-friendly that highlight the good versus evil, love and adventure, generally end with an happy-ending. That’s the reason why in Fairy Tail almost none of the main characters actually died. The logic behind it is children are too young to understand what death is and what death could do to a person. To be honest, I was deeply disappointed with the Fairy Tail final season. I had been waiting and following its story from the beginning and hoping the final would be one epic battle but NO. It reached the climax right before Natsu Dragneel even fought Zeref Dragneel. I could remember it incorrectly but it doesn’t dismissed my disappointment. Again, Fairy Tail is rated G; logically, I don’t need to feel disappointed in any way. Probably I feel that way due to the fact that I’d been following and waiting for the final arc to be animated. I stopped reading manga years ago; thus the anime adaptation is the only way for me to follow the story.
Fairy Tail Deluxe (Playstation)
Then, what about Naruto again? Well, the anime is serialised in 2002. Before then I used to rend their manga from a local manga rental using my weekly allowance as a high-schooler. By the time the anime was aired in 2002, I could’t watch it as it’s only broadcasted in Indonesia in 2003/2004. Mind you the internet wasn’t as how it is now. My struggle as a uni student in finding study materials was real. I could spend hours and hours at an internet cafe near my faculty, with snail speed (compare to the current internet speed) I could do other things whilst waiting for my study materials being downloaded. Again, the first season of Naruto (until he was recognised by Iruka during his academy year) is one sad story that I refused to re-watch. It was way too painful watching how Naruto was treated by the people and the villagers, and part of me think that Sarutobi could do much better and much more than just giving him allowance and send some guys to watch Naruto in the shadows. If it was me, I could grow up full of resentment towards the people and the village which is justified for me to do so (in my personal opinion) after all the hell I went through.
Naruto Season 1 (Prime Video)
I cried a lot watching the first season, I often shared with my classmates how lonely Naruto would feel. I did feel annoyed by his mischievous actions; that’s because he wanted attention, he wanted friends – genuine friends, and to be treated as one of the villagers – on an outcast. If I put myself in his shoes, I’d be able to understand why he did what he did. Only Hinata showed compassion for Naruto from the get go and she eventually fell in love with the person she admired all those years. I, however, still think that Naruto doesn’t understand his feeling towards Hinata. LOL… He liked Sakura as a kid, but growing up I do think Naruto cares for Hinata as one of his friends, his confidant perhaps, but no opposite-love ever mentioned. I don’t know, really… HAHAHA…
Kids Naruto and Hinata
So, I refuse to re-watch the kid Naruto not because I dislike the story, it’s just too much for me. I am pushing 40 and it’s not pretty to cry for an anime character no matter how touching the story could be. Paul often mocks me for being a cry baby. He never cries watching One Piece, he followed the manga when he was younger (especially when he lived in Tokyo), but then stopped with the manga after he returned to Australia. I will choose certain episodes to watch for nostalgic reason but seriously I don’t want to rewatch the part where Naruto was one lonely kid who wanted to be accepted and acknoledged by the people of Konoha Gakure.
Despite all the painful experiences he endured as a kid, Naruto grew up as a fine young man who has firm believe that everyone deserves to love and be loved. The value we can take froom his character is his persistence, perseverance, friendship, anwavering belief in himself as well as others. I don’t like him being too naive tho. In real life, being too naive is a key to be used and abused by others. Thus, it is worth noting that being kind is good, but being naive is dumb. The world is too harsh to genuinely think that everyone has the same kind soul. I have seen enough of people being used and abused for their kindness. It’s still fresh in my mind how broken my baby cousin was when she found out that she had been cheated on, used, and lied to by someone she loved wholeheartedly. She was raised in a perfectly save environtment, she had no to little idea that a person could be deceitful to get their way on. People could do anything to get what they want, they could source to illegal way even just to reach their goal in life.
Do you have your favourite anime? Would you be interested in reading through my favourite anime that I follow to date? I’ve just finished watching the latest arc of Kuroshitsuji (Black Butler).
Yellow there, how have you been? Life gets to me and I am trying to do my best. The silver lining is that one of my friends who decided be a flight attendant is flying to Sydney which means I can ask her to bring down some item down to Sydney and get some back to me, hehe… Paul has been asking if any of my friends will be down any time soon since I still have things to sort out here. So he wants some Mie Goreng (fried noodles) that I love, Indomie, it still feels hurt whenever I remember how much I had to pay for 5 Indomie in Sydney. In Indonesia, I can get 4 Mie Goreng for A$1. I paid triple or quadruple the price. And mind you, it tastes nothing like Indomie in Indonesia. Duh… 😑
Taro pancake dipped in chili sauce
I have made this taro pancake as long as I remember. It used to be mum’s specialty but then I learnt to cook and developed my own flavour that actually a little different to what my mother used to make. She grated the peeled taro finely, mixed it with some yellow based paste (very common in Balinese and Indonesian cooking), MSG got into the mixture, sprinkled salt and then combined. Once the mixture was ready, heat the wok over medium high with loads of frying oil and then used spoon to scoop and let it fried until golden brown. Mum served it hot and it’s instantly vanished. Well, of course I make it that way to (without the yellow based paste and MSG) whenever I am craving foro greasy fried snacks to nibble on. Lately tho, I’ve had my lunch all greasy and oily and it feels way too heavy if I nibble on something greasy too. Thus, I decided to make it less greasy by using as little oil as I can, enough to grease the pan.
Pan fried Taro pancake, thinly spread.
This taro pancake mixture can be cooked as wrap instead if you use larger pan, just thinly spread it over the greased pan and let it cook for a couple of minutes. You’ll have savoury gluten free wrap that you can add greens and protein that you prefer. It’s one complete meal if you use as a wrap. I think I caan use potato too, it’s starchy so basically it has similar texture and consistency. If anything, mix a bit of potato starch or maizena or tapioca to reach the right consistency. So, what do we need?
100gr peeled taro
Ingredients:
100gr Taro, peeled and wash with salt to remove its slimy texture
2 stalks green onions/scallions (add more if you like)
2 cloves garlic
2 red chili peppers (optional, you can use chili pepper powder too but be mindful as chili powder often taste stronger than fresh chili)
2tsp mushroom powder/chicken powder/MSG (optional, if you decided to use MSG please adjust the amount, you may need less since MSG has concentrated umami flavour that much stronger than regular mushroom powder)
1/4tsp coarse salt (I opted for regular sea salt since it has a much better flavour profile to cook wide range of foods, of course you may use table salt too, but adjust the amount accordingly)
1/4tsp ground white pepper
**In case you decided to skip the flavour enhancer at all, this pancake does just fine with salt and pepper to season.**
Instructions:
1. Chop peeled taro, small enough for food processor. Since I used smaller food processor, I kind of chop it much smaller to fit in. Add in chili peppers, garlic, ground white pepper, salt, and mushroom powder to the fod processor. Ground it finely.
Chop/dice taro and add it into the food processor. Garlic cloves and chili peppers
2. Chop scallions and add into a mixing bowl.
Chop scallions and put it into a mixing bowl
3. Mix ground taro in the mixing bowl with chopped scallions, mix until well combine.
4. Heat your skillet/pan over a medium low heat. Grease lightly with cooking oil. Pan fry for 2 minutes each side, and then remove it from heat.
5. Serve it hot with or without dippingn sauce.
My favourite way of eating it (only if I don’t feel lazy) is with a classic dipping sauce of black vinegar, light soy sauce, a little sugar, chili powder (or chopped fresh chili peppers), finely grated garlic. Just mix it until well combine, then dip this taro pancake in. Sublime! For lazy days, I’ll go with whatever I could find or just eat it plain. Should you consider to have some soda with it, then cold Kombucha would be great or regular soda will do okay too. Simple, isn’t it?
Yellow there, how’s your week going? I recently checking on my playlists, from Chinese songs to the good old English songs from the 60s. Yeah, I am an old school although not that old old. I used to listen to old songs from the 60s-80s just because my late father like them and then my brother was growing up in the 80’s to early 90s, so naturally I’d listen to the songs he listened to.
While I do have my own “songs” too, can’t deny that the 90’s and early 00’s have loads of good songs.
A song that used to connect me to a senior of mine, but we never meant to be together.
On a sunny weekend, I open my playlist of Mix English songs which consists of songs from late 90s to early 2010s; from Boyzone to Coldplay, and Britney Spears to The Corrs. They have a bunch of good songs that I grew up with. Let say, Boyzone’s A Different Beat from 1996, I seriously didn’t understand the meaning but it is one good song that I learnt to sing in Middle School after a friend got me its lyric. Ronan Keating is my childhood crush, hun!! Oh Shh,… I like singing though I have never been a good singer, doesn’t mean that I am not allowed to sing, am I? LOL… Just please, never ask me to sing anything if you love your hearings. HAHAHA… I am totally toned deaf.
Back in the day, the internet wasn’t a thing, yet. Every information I got it either from TV (MTV Music) or magazines. I subcribed for a teen magazine, thanks to my older sister, a luxury I would never had without her. There are songs I love that has deep meaning and emotional attachment to me. I listened to those songs whenever I needed to express certain emotions like sadness, anger, andn happiness. I have my favourite songs when I feel in love too. LOL…
This specific song was a song I played on loop for no clear reason. I just liked it, still one of my favourite songs too. Someone happened to like this song too, we were working in the same building but for two different entities. I met him daily, he was also my senior at uni but we never talked when we were a uni students. He’s someone I would love to talk for hours, he’s an open minded brilliant person; a rare finding that ticked almost everything I admire in a man. I was very open about my feeling towards him, everyone in our circle knew how much I admired him for his way of thinking. One thing though, I didn’t know if I only admired him or I actually had much deeper feeling for him. It was a shame the moment we got close was the period he’s getting ready to leave for the US pursuing his dream of studying films in the US. He was sweet, something he didn’t show to other women. His cousin, who was working in the same office with him, told me that he always guaded his own feeling; however, he allowed me to invade his personal space and treated me so kindly and sweetly, convinced her that he had special feeling towards me. He explicitly told her that I kind of reminded him of his ex-girlfriend for my childlike tantrum yet so different at the same time.
We did talk a lot during breaks, we went visiting my best friend, who happened to be his friend too, when my best friend was hospitalised. We shared a lot of things in common, although we have a totally different interest in films. I have always been interested in happy-ending films, don’t really care who’s the director and stuuf; but, he’s interested in those details. Well well, he’s leaving for the US to study films. We played this song over and over again whenever we’re together. He brought me chocolates and my other favourite foods daily, he even waited for me for lunch. Too bad, I never asked him to date me nor did he say anything about dating. We were just very comfortable with each other’s company. He made his time to meet me a day before he left for the US, we said our farewell and were in touch through Viber for sometimes but we never got together. I used to wonder what would happen if one of use ask the question. I didn’t dare to ask because I was not sure of my own feeling. Was it only a genuine admiration or was it deeper than that, like LOVE?
Yellow there, want something hot and spicy to give you a boost? What about I am sharing my favourite recipe for Chili Crisps? This recipe is perfect for you who love some heat that punch and kick you then wake you up. I have shared very so often that I don’t do well with spices in general; however having a light punch once in awhile is required. Many people tell me that hot and spicy foods help them to blow off steam especially during pressing and stressful days; spices also help their appetite (it’s true one of my friends can inhale bowls of rice whenever she eat spicy). I personally don’t like spicy (not the super spicy one obviously) as I find chilies would hide the original flavour of a dish. I can’t tell if the food is good and delicious if it’s too spicy because there are no other flavours but the heat itself. Despite all that, I still like to make my own chili crisps (sambal cabai what we call it in Bahasa Indonesia) because I know it tastes much better and made of ingredients from my garden. You know, my little accomplishment in early 2025 is my chilies. I perfected this recipe after many trials, my spicy little niece loves it and my demanding mother craves for it.
Are you ready? In this recipe I only use red chilies, spicy type, and only make a small batch. What do I need?
100gr red chilies
1 stalk scallions
2 cloves garlic, peeled
20-30gr ground chicken (can use other protein of choice)
3-5pcs shrimps (washed & deveined, peel its shell but don’t throw it away just removed the spiky part in its head)
1tsp salt (I prefer sea salt, if using table salt please use less and adjust as you go)
1tsp sugar (I use regular white sugar)
2tsp mushroom powder (if you want stronger flavour, add MSG. Just sprinkle a tiny bit. I prefer without tho, because the protein and shrimps shell give enough umami)
2tbsp sesame oil (add it at the last step)
120ml cooking oil (I like peanut oil, you can use other type of oil of choice, but strictly NO olive oil it will mess the flavour)
Freshly picked red chilies from the gardenWashed it clean and removed stemsUse food processor/chopper to grind chilies coarsely (I prefer it coarse as it goves more texture)
INSTRUCTIONS:
In a sauce pan, heat oil over low heat. Throw in scallions, garlic, shrimp shells. Fry until fragrant.
Add in shrimp and ground chicken, fry until lightly brown. Turn off the heat and then strain, throw into food processor/chopper. Chop finely and then set it aside.
Wash chilies clean, pat dry with paper towel. Cut into smaller pieces if needed.
Like this. You can deseed them if you prefer, it would give less intsense kick as the heat mostly comes from seeds. Ground chicken and shrimps for umami and savoury flavour. It gives the chili crisps tastes better. Fry the protein first until fragrant
5. While the protein is fried, chop chilies in food processor, I prefer it not too fine, still coarse as it gives texture.
6. Pour chopped chilies into the sauce pan, stir gently (carefully this is sneezes induce part, HEHEHE…) and then bring heat to med-low heat.
Pour in chopped chilies into the pan, fry until wilted and slighty change colour.
7. Once chilies start to wilt, add sugar in. This step will help the chili crisps has caramelised appearance. Stir well. Add mushroom powder and salt, keep stirring for 2-3 more minutes.
Just like this. Turn the heat off, let it cool before storing it in a jar.
8. Drizzle sesame oil right before removing them from heat. Let it cool down before storing in a jar.
Chili Crisps stays good in room temperature for 3-5 days. It will last up to 1 month in refigerator. Always use clean utensil to take chili crisps out to keep fresh and mold free.
This chili crisps is good with noodles, hot steamed rice, porridge, anything that require some heat. If you’re not fond of its crisps, just take out a spoonful of the chili oil and you’re good to go.
I like my noodles or hot steamed rice with a little kick, thus I often put a half a spoon of chili crisps and I can gobble my rice more than I usually have. HAHAHA…
What do you think? Would you be interested to try, perhaps try it out on the weekend? What is your favourite spices and herbs? How do you prepare it?
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Yellow peeps, nice to greet you again. I hope good things happen in life. This time I’d like to share the works and the people that I’ve met years ago when I was a newbie in the tourism industry. One of those early days brought me an unforgetable experiences that even after I lost my contact, I lost the access to my email where I keep every email and contact that I gained from my time working in the industry; that unforgetable moment was when I met a group of artists from District of Sikka in Maumere, East Nusa Tenggara-Indonesia.
Mama Rosvita poses among the vibrant colours of Sikka’s traditional fabrics.
Years later, as I got a chance to attend an event held by a crowd funding company, one of the largest in Indonesia, along with my interpreter team. As what I always do, my team work and deliver excellent service and I would be the one who meet people to maintain our good relationship with the Event Organiser as well as other vendors who we may or may not work with again in the future. There were stalls provided by sponsors/investors for small medium business enterprises they have been supported; a coffee farmer from my area and this tenun artist are two event stopper stalls. I’ll share more about the coffee farmer later on another post since I’d like to focus on these colourful fabrics first.
These vibrant colours are created from natural resources, such as Noni roots and leaves.
Indonesia are rich with cultural heritage, from intangible cultural heritage like traditional dances, traditional musics, performing arts (puppets); and tangible cultural heritage, such as temples (Candi Prambanan, Candi Borobudur), traditional houses (Rumah Gadang in West Sumatera, Rumah Panjang in Kalimantan), beautiful traditional fabrics, and many more. Tenun is one of techniques commonly used to produce fabrics with different patterns that signifies certain region in Indonesia. There are many prominent regions in Indonesia producing beautiful variety of fabrics known worldwide. Now, we’re travelling to the region of Sikka in Maumere, East Nusa Tenggara. A group of artists that I had a chance to meet years ago have been producing traditional fabrics in vibrant colours that are created through various complex steps to create a masterpiece.
Every fabric is made with love by different artists, each fabric has its own artist’ photo hung.
They use natural ingredients to dye their yarns. In the past they only use cotton thread they produced themselves; however, nowadays as higher demand on domestic market they have started usingfactory produced yarns to create less thicker fabrics that are more suitable for our typical tropical climate. They do still produce fabrics with handmade yarns to fulfill demands from overseas market. The long process is started with hand dyed yarns by steeping them in mixture of roots, leaves, fruits and flowers to create certain colour. The colouring process may take a couple of days, then the yarns would be hang to dry. Once the yarns are dry, the artists would start assembling every single thread into the weaving machine. At this stage, they’ve started to create and map the patterns they’d like to create. Without hesitation they let their hands dance over the machine. I am still amazed every time I watch them weaving every single thread creating such a magnificent work. Since it’s all handmade, no work looks exactly the same which makes it even more special.
This is Mama Maria (the locals call elderly women in familiar way, that’s Mama)
Weaving threads into fabics are generally the works of women in the village, however the preparation (dying, yarns spinning) involving the whole family working on it; thus every piece of fabric has their own stories to tell.
Mama Maria and other artists spend days to create a piece of shawl and could spend months for a piece of sarong.
After knowing the depth of the process, the price tag they put on seems like nothing. The time they invest in, the love and dedication they pour in, and the story/experience they share bring its value up high. This is an unparalleled experience.
I’ve always wanted to support artists like them, like Mama Maria, however I can’t support them financially; thus, writing this and post it is the least I can do for them. Sure, they don’t expect me to do anything; it’s just my genuine intentions to spread the news, hoping more people would learn about this beauty from nature. Sending a lot of love to Mama Rosvita, Mama Maria and other artists.
Should you have a chance, please check them out. Or browse their creations through their instagram account too.
thehungrykittens.art.blog 