Things from the Past & Forgiving Myself

Yellow, how are you? I hope you have spent precious moments with your beloved. I am doing alright, I have struggled to control things that actually beyond my control; however, I refuse to acknowledge it just because I want to have control over my life. It sounds depressing but believe me, when we have some trust issues, betrayal, painful past that you’d think you’d better die than living every beat breathing the same air, and having a control freak parent; it corrupts our soul. Without realising it, we dream to take over our body, our life. Then once we have got that chance, we’d refuse to bargain. I found my freedom in a brutal way, brutal to my standard, and I have to admit that there’s a high price I had to pay for. I don’t regret my past, some people might say that I don’t have remorse or shame or anything. But, regrets and remorse don’t work for our present and future. We are who we are now because of our past. What I want to do is doing better and be my better wiser self in the present for a better future.

An old friend of mine came to see me. We hadn’t met for quite sometimes since we live in different city and also life happened. We just didn’t have time to meet up although we sent short messages every now and then. Long story short, she came to see me when she was in my city. We decided to have light lunch and stayed for tea time and probably early dinner, it depended on how our conversation went on. Long before I was in a very abusive relationship, nobody knew until I decided to flee and hide. My friends were so angrgy and disappointed in me that I kept that a secret. What option did I have back then when I was in constant fear, constantly threaten to, but there were days when he was 180 degrees different as he wanted to appease me to keep me under control. Oh boy, I didn’t know I was dating a narcissist.

My friends saw some bruises on my body, they found it weird but couldn’t dig for more as I kept raising my wall up in self defense. I didn’t want them to find out how miserable my life was. I worked and I had pay for everything, because my ex that time didn’t have a regular job but he wanted to live like a boss. So yes, I didn’t want them to find out why I couldn’t afford to get myself a decent place or why I constantly ran out of money. I chose that life and when I found out I just couldn’t get out easily. Probably if I have just abit more stronger personality, I would never had to endure that kind of life. It’s purely my stupidity.

Then, I finally able to build a new life away from my abusive narcissist ex. It took me months before I could go out to crowded places like a mall and for years I have avoided an area where he used to spend his time. I only agree to come to that particular area when I have company with me, I won’t go there on my own like I used to. During the transition, I got back to work again in different company doing the same thing, I’ve always been an event planner, that I genuinely enjoy. Slowly I rebuilt my life, the fear was still there. Hence, this old friend of mine usually picked me up after work and drove me home. She felt guilty to not knowing my issues even though we spent a lot of time together, we even worked for the same company at one point, and honestly I had to keep telling her that I chose not to tell anyone so it’s not her fault for not knowing.

This transition period, I met a senior in event management. I knew him from previous projects when I was working for a different company. There are only a few event management companies in the island, at one point we’d meet these people over and over again because the island is that small. I still meet the same people on different events, they have moved from one company to another but they are there, we know. So, we were working on a tourism promotion project for an island in the eatern part of Indonesia. The island has its perfect picturesque, still untouched from human and modernisation. Clear blue water, soft white sandy beach, interesting local cuisine that weirdly appetizing. As the project was going on for a few months (nearly a year) –  until I decided to step out of the project due to principal differences with other team members – I spent more times with this senior. We had coffee or went for lunch to my favourite places. As we often spent time together, we got closer – we shared stories, jokes, I told him about my healing process. He seemed kind and loving, I agreed on dating him.

We were together for about 10 months, but halfway through I began to realise that I met another useless man who needed constant validation. He refused to accept my advise when I told him to work for a company that previously partnered him for different events. He said he didn’t want to work for the company because he would get less percentage than being a partner. He received a 20-25% cut for being a partner but only received regular salary and a little bonus instead if he worked for them. The cycle repeated, as the money getting less and less (he received nearly $50K cut from 2 events and he spent it like water, it didn’t last a year), we eventually depended on my salary and my side hustle (I’d managed my team of interpreter for sometime at this stage, we got plenty of projects and the cut was sufficiently good) to go by.

Sort of like this (but not beautifully plated like this). I don’t eat spaghetti ever since. It was annoying since I liked Maccas’ spaghetti.

We went through a lot, his sisters had to help us a few times since we couldn’t afford the basic needs. I hadn’t receive my salary, no side hustle, and he kept refusing the idea working for other companies. Our differences started to show, me being realistic was a huge blow to his ego. He kept degrading me as a person and as a woman for speaking my thoughts up. He told me that I was so rude none of his friends liked me. I felt humiliated at that time, I told him that it’s not wrong to be selfish an put our needs first. Helping others was a noble thing to do but never ever did it when we lived hand to mouth. We didn’t have any to spare but he wanted to appear generous and noble in front of people to feed his ego. Little did he know, those people who he called friends were so nice and kind to him because he had money to spend on them. He threw money like no tomorrow and then those people left when the money was gone. But that time, he didn’t want acknowledge it. He kept saying that I was too selfish, I had to spend more times with other people so I would have enough emphaty for others. My God, I turned into that stingy mode because we were in a pinch. I had to keep racking my brain to cover our basic needs and he wanted me to be generous to others by throwing out some cash to the people who didn’t even give a f*** to my situation? I had to be more understanding?! Oh please…

We fought more often. The same old problems without any concrete solutions. But I was the same stupid person I once was, just a bit stingy this time, as I tried to be more tolerant (what a mistake!!!); covering for him on what does he do for living type of questions because he did not work a regular job and there was no event he was working on; if he had at least one that actually paying to cover his expenses I would never complain. Then, one of his old friends introduced him to a woman and her client who was looking for a person or a management company to manage a restaurant this client was about to open. When he told me, I genuinely happy for him. He would be able to assist this client, that’s his expertise. He spent hours and hours on meetings with this client and the woman/broaker, I missed the signs that he had change until it was too late.

My friends had to avoid this brand whenever we went to malls. It’s all good now, just not fond of this brand and colour LOL…

He hooked up with that woman, there was no project to work on. But how did I eventually find out? Oh, I used to cry whenever I remembered this particular moment, but not again. HAHAHA… I could laught it out after months of healing journey, from therapy to solo travel that opened my eyes up. Basically, one day I visited his place after work (like I used to do); I noticed there was fresh ingredients I did not buy when we went grocery shopping was there in the fridge. There was a box of spaghetti I never cooked because I am not a fan of pasta. I questioned him if he went shopping again without me, his response should had tell me there’s something off; but I chose to trust him. Another day, I went to his place again to get changed and showered a bit as I would go out with my friend (this old friend of mine) to have a farewell dinner before she moved to different city. I saw face a foreign lipstick on the vanity. I took a deep breath since I did not want to start unnecessary arguments with him, especially not before my friend’s farewell dinner. My initiative was contacted his sister who came the week before and stayed at his place although I highly doubt her using that brand and that whore colour, I still wanted to maintain a positive thought. The second one, I called my friend if she left her lipstick at his place since I remember I saw her had similar colour with the same brand that I told her whe looked like a cheap wh*re wearing that colour. HAHAHA… She was furious but she never used that same colour  ever again. Both my friend and his sister told me NO, so I had to ask him. Would you like to know what his answer was?! In high pitch (as he was angry) he said, “Do you think I am such a freak that I wear some lipstick?! Why would you ask me when you’re the one who love wearing lipstick?!”. And he said some horrible things along the line, I could only replied that I do like my lipstick but I would never use that kind of cheap fuschia shade plus I never use that one brand. He went silent. I have issues with lipsticks, I tried different brands from drug store brands to higher end brands as I always have dry and chapped lips. Ever since I found Mac Lipstick works well on me, I don’t dare to try on different brands although I’d love to buy drugstore lipsticks for they are more affordable.

We had a huge fight a few days after that farewell dinner. I smashed that lipstick and threw his phone to his face (fortunately it didn’t hit his face, or I’d be accused for domestic violence). I never curious about his phone, but for once I asked him to unlock his phone and I read every single text message he and that women had exhanged for the past couple of weeks. Mind you, they only knew each other for less than a month (3 weeks at best). What surprised me was the way their conversation went on, it’s not a regular friends or an acquaintance. I never send my selfie to an acquaintance or a guy friend no matter how close I have been with my guy friends. That’s not normal. Why would I seek opinion from a guy friend for my hair cut?! That’s absolutely never happen. No matter how close you are with your guy friends, you just don’t do that; not when you know this guy friend has had a girlfriend, a partner or a wife already. You need to understand your boundary.

Then all hell break loose. He told me my flaws and told me how great of a woman that woman was. She supported his ideas, his generous hearts and willing to help him out. His friends praised her a lot for her kindess, not like me – so unfriendly, rude and basically I was the evil one. She worked so hard but she didn’t mind to clean his house, hold on – were you looking for a maid or a spouse?? I never clean his house, not on a daily basis, because that’s his reponsibility. I’d only help when I could, it’s not my problem when I didn’t even live there. It would be a totally different story if we were together, or already started a family, then naturally it would be part of my responsibilities. He took me as a joke, I failed to realise that he had this tendency to find comfort in another woman whenever his ego got wounded by his existing partner.

Long story short, I was dumped. They got married because she got pregnant. And this was part of the story my friend had no clue about. She thought I broke up with him because I just wanted to be alone or something. In her eyes, this ex of mine was a very gentle and attentive person who treated me like a princess. Oh yeah, he was like that before I trampled on his ego for speaking up. Although it was years ago, she could not believe how despicable he was. She found of the break up after nearly a year later and only recently she learnt about the real reason why we broke up. I still maitain a good relationship with his sister, because for me there is no issue between me and his sister. But, I  did (still do) block all contacts with him. When an ex-colleague told me that he’d about to get a divorce, I felt so wrong to laugh at that yet at the same time, I told myself that it’s alright to laugh about it after all the tears and the open wounds I had. He made me more grateful for the fact that I dodge a bullet, I saved my life big time for breaking up with him. A couple of friends still bitter about it, for them he was the perfect person who would love me the way I deserved it. Once they found out about the wedding and the story behind it, they have this deep disappointment. At one period they were disappointed I only told them months later and at another period they had a huge respect toward him. I thought naturally they would feel resentment and disappointment  toward a person who we respected a lot for his wisdom and maturity but that same person was just another human who happened to not walk the talk.

We are good. She would visit again soon for another business trip and maybe we’ll spend sometime together again. We both are on a continuous process of learning to navigate our life for a better version of our life. Forgiving ourselves have been a huge part of the process. It’s not easy yet it’s possible. Forgiving ourselves is accepting the way we are; we do not try to erase our past. Once again, our past is part f our fe that shape who we are now. I am still struggling to find my success in life, I am still lost and fighting to find my way back. Probably I am one of those people who are finding my happiness and success later in life. One thing for certain, I am grateful for every expensive life lesson that I have paid with my time; I am grateful to have Paul and our boys in my life with every flaw we have.

Happy pills when they’re younger

^^

I am scared of AI. Am I ancient?

Yellow there, I hope you’ve had a great week. I’ve been watching different videos on AI and social media. Honestly, I have been trying to stay away from social media as much. If t’s not for work, I’d prefer to be freed from all the social media thing, particularly TikTok or known as 抖音 (Douyin) in China. I just can’t see the benefits having this app on my mobile phone. Probably it’s the algorithm or could be preferences of the users. Look, I do agree that some content creators have created great contents that educate and presenting valid information; however, I have seen more content creators who just dump stupid videos, delivering completely incorrect information on various subjects, and there even a term of TikTok Doctor. Please, if you one of the people who consume various contents on TikTok, please be a little hungry on checking on valid and factual information before jumping in and trying whatever tips the content creators share on it. It’s deeply concerning. The importance of Parental Control is absolutely necessary for children, maybe a little less controlling for teens but I believe we still need to know what contents the kids consume.

Image from Bluesoft

Okay, that’s about TikTok. AI in the other hand gives me an absolute creep. I feel like my life is being watched and monitored by an unknown entity I have to check on my privacy settings on my mobile phone. I don’t want an AI reading my mind based on my browsing history, that’s the least thing I need. I also have this concern with AI due to the situation where my eldest nephew was on his final exam. I need to clarify that I love creative people, but I despise people who just copy and paste everything and pass it as their own. My newphew, he’s not the brightest in term of academic field; he’s the type of person who has his right brain more developed, thus he’s more talented in artistic and creative side than his analytical side. I struggled a lot teaching him, he could fall asleep within seconds whenever I asked him to read a chapter in his book. I used to get annoyed a lot and desperate to find the best way to teach him. I’ve never officially worked as a teacher; however, I do have my fair share teaching private lessons for students at different international and national plus schools. I could teach even the dumbest students just fine; my nephew decided to break my well built record though. HAHAHA… I have 2 nephews and 2 nieces; they all have a totally different characters that I have found very challenging. If you want my honest opinion, it’s much easier and manageable to teach others’ children than our own!!! Paul can attest to that too. He cried in desperation when he was teaching our eldest substraction for year 1. LOL… Tell me if you have similar experiences or if you find it’s easier to teach your own kin. I’d like to know. ^^

A Bytedance application with millions of users worldwide is known as 抖音 (Douyin) in China

Back to my eldest nephew on his exam day. I didn’t realise that he had been using ChatGPT in solving problems until my curiousity got the best of me, so I checked on him during one of his exams. Oh, he’s the pandemic high school students, hence he did his exam at home. It was weird having him all quiet and seemed he could solve every problems until I saw his mobile phone with ChatGPT open. The chatbot came in handy as it provided every answer for every question on his working sheet. I didn’t say anything until he finished his exam. Once he finished, I talked him out emphasizing that it’s alright to use AI or in this case ChatGPT to gather some ideas but it’s NOT okay to just copy paste everything it’s written on without having a basic understanding of the problem and why the answer was that. He reasoned that all of his friends also used ChatGPT. Again, it’s alright to use an AI to find some idea but you still have to answer whatever question it was on your own way and understanding; that’s how we actually learn.

Ever since, I have this deep concern for the students who have been using ChatGPT or similar AI to get their tasks done. There are a few students who actually used an AI to help them gathering some ideas, which I absolutely appreciate, because at the end of the day they would put pen to pepper on their own words. However, there are more students who choose to use the help of AI to finish their tasks and they don’t bat an eye to check if they have the basic understanding of the problem they’ve had. Some may say they are creative, they work smarter instead of harder. Well, I won’t say that they work smarter when they don’t have the basic uderstanding. From my experience, 75-80% of these students (I am using this number based on the students where my nieces went to) don’t have the slightest idea of what being said. I spent enough time helping them out with their homework that have given me enough idea on the way they do things. They’d choose whatever method that allows them to work the least, they don’t care if they don’t understand because getting their homework done is their sole purpose. They love everything instant. I blame GenX and my generation, the GenY/the Millennials, for creating them. Many of the GenX and GenY were born with generational trauma that we’d like to erase from the new generation. We’ve been coddled them way too much as we’re afraid they’ll face the hardships we had experience before. How wrong it actually is. They’re born in a digital era with nearly everything can be done instantly. Most of them do not have a basic survival skills that would help them last a little longer in the wild; well, they told me they won’t need to go to the wild anyway. DUH… This has got us do thing a little differently to our boys, we (mostly Paul) have been drilling them to have basic skills to survive on their own. Yes, they are 7 and 9 now; they’re not too young to start.

AI has been a great assistant when we utilise it correctly, but it’s the beginning of another disaster as we depends more and more on them. It gets us lazy, probably our brain would freeze at the end as we don’t use and work our brain the way we used to. Am I being ancient just because I am against the use of AI? I am not agaisnt it compelitely, just be wise whenever we use it. The feeling of being dependent on something is addicting; it’s hard to get out of it though. I am genuinely scared of AI, the development of deepfake has been disturbing. I am having a paranoia for some trivial issues that I don’t suppose to. Although I have to admit that I also contribute in AI development, I am working on transcription and data annotation to help better the AI/chatbot responding to actual questions; it scares the hell out of me whenever I read news on new AI development. Often I have this wild thought that the scenes from I, Robot (2004, a sci-fi film starring Will Smith) could really happen in the near future. I am not going to witness that happening, that some freaky things I’ve had in my head that I wish it would never happen.

One of the scenes from I, Robot.

Do you think I am being too paranoid about the AI development? Unreasonably weird about a scene from a two decade old film? An Aeroplane was a dream too, but look at where we are now. Okay, okay… Probably I am overly dramatic about something I don’t have enough knowledge about, and maybe, just maybe I have no valid reasons of overthinking things. Human grows, technology changes, trends shifts… I am just being my introverted self who tend to think something I said days or weeks ago.

I’ll be sharing the TikTok/Douyin 抖音 stuff next, I have a lot to say about the positive impact 抖音 has when it was introduced and how impactful a 15 second videos were for tourism and brands promotion in China in early 2016/2017.

^^

From Garden to My Plate: Chicken Soup

Yellow there, what a weather we have had this week. The Sun shines a bit in the morning, often followed by dark grey sky for the rest of the morning and then heavy rain in ther afternoon. The cycle is keep repeating probably until mid of June where the cooler season is oficially started. Being July-August are the coldest month (Australian winter I call it) and the harvest season for coffee beans in Bali. Ah, it reminds me that our boys will have their school holiday in July. They had cross country festival on 9 May; they were so excited to take part in it, especially the youngest since it’s his first participation. What about you? Anything good? I hope things run well with you. ^^

My treasure from the garden

I harvested little treasure from the garden that I cooked for our lunch. It did not look like a lot, but it’s enough for two and we had side dishes to go with. The aubergine was harvested much earlier hence it’s very tender for soup (just the way we like it). I initially wanted to cook chicken stew; however the unpredictable made me change my mind and I just went with chicken soup. The warm soup travelled down our body kept us warm and comfortable. Further, chicken soup is easy to whip up. I throw everything into the pot, let it boiled and walla, the chicken soup is ready!

Chicken breast and chicken thighs with garlic cloves, ginger, and scallions

I got everything ready in 20 minutes which was a good meal time for our after yoga meal. I had some tea eggs that I cooked days ago, pan fried tofu and pickled radish to accompany our meal.

Bubbling chicken soup

Simple ingredients to prepare too; garlic cloves, ginger, scallions, Chinese cooking wine (make tender and juicy meat also get rid of gamey taste/smell), mushroom powder, ground white pepper, salt, a dash of sesame oil for savoury and nutty fragrant.

I prefer to fry chicken in the pot first as it will get rid of impurities once I add water into the ingredients. Then, over medium heat the aromatic (ginger, garlics, scallions) go into the pot along with Chinese cooking oil. After that, add water into the pot (just enough to cover chicken and other ingredients), let it boil. Mushroom powder, groundn white pepper and salt can go in; then add vegetables into the soup and let it boil for 10 minutes (until the chicken is cooked). Drizzle a dash of sesame oil just before turning off the heat. There you go, chicken soup is ready to serve!

Chicken soup is ready to serve. Enjoy!

Do you have your favourite chicken soup recipe? Would you like to share?

xx

From Garden to My Plate

Yellow everyone, how have you been? Hopefully you’ve had a great week. This week has been good, I have an event coming up hence I have to coordinate almost daily with my team  and also been chasing for speeches and other materials to share to my team. They are awesome, I am so grateful that my friend (who’s my team too) has been doing fantastic jobs. She’s my uni friend, as long as I remember she’s always been amazing, professional in delivering her tasks that every client we have worked with always have nice things to say. Thus, I trust her judgement if  we need new EN >< IN interpreter team.

A single achievement for my meal.

So, today is another day I am writing about my home garden. I have plenty of plants to care of in between my schedule which is very refreshing and therapeutic at the same time. It helps me to unload unnecessary thoughts that often occupy my mind. This is the case for many introverts; I could spend hours thinking of something I said days ago. I am fully aware about it but I haven’t been successfully managed it; it does get better though.

Freshly picked from the garden

There are established chili peppers, alliums, aubergines, and new seedlings to prepare into their new containers as well as hydroponic pots that I’ve began to love. Hydroponics is very convenient for those who want to garden but has very little space to spare; in my case, our family house has plenty of space however I can’t use every corner since we also need to space for family gathering every now and then. Therefore, container planting and hydroponics do me wonder!

Stir fry egg and aubergine

As an amateur gardener, every little harvest is another achievement for me. Every gram of chili peppers has bring me smile and up lift my spirit, so does every single piece of aubergine from the garden is something I am very proud of. I even cooked and ate it deliciously. HAHAHA… Today I harvested an aubergine, scallions and leeks with a few chili peppers for my after workout meal (yep, I do yoga on a daily basis). What did I have today? A very simple dish, stir fry egg aubergine with chili peppers and scallions in oyster sauce. This is a perfect companion for a bowl of hot steamed rice after a full body yoga workout.

Simple ingredients and very quick to whip up. I just need to slice fresh ingredients like garlic, shallots, chili peppers, aubergine, scallions. Heat the pan on low-medium heat, add a dash of oil to fry the garlic, shallots and chili peppers, then break an egg scramble it in the pan before adding sliced aubergine. Once they’re slightly wilted, add salt and pour a bit of water; let it cook. Then oyster sauce goes into the pan, adjust the taste (For me, it’s just perfect). Turn off the heat and serve!!

On some other days, I’d cook more complex dishes, it really depends on the time and my mood on that particular time. In my book, everything stir fry is less labour extensive hence I often opt for it. In a good day, I’d spend my hours to prepare my homemade dumplings that I can easily freezy and have it anytime, any day. I just love homecook meals as it allows me to eat as much. HAHAHA…

What do you think? Would you like to try? Do you have your favourite recipe with aubergine?

xx

Gardening: Turkey Berry

Yellow… Turkey Berry? You wonder why would I am writing about this Turkey Berry. But first, have you ever heard it? Have you tried eating it? Do you like it? Well, I decided to write about Turkey Berry since apparently I have one shrub growing in one of my container. I probably mistook it for aubergine seedling since it looks similar. Turkey Berry also known as other names like pea eggplant, devil’s fig, or mini eggplant is native to tropical America that has spread through West and Central Africa, South Asia, China, and South East Asia as well as Australia. It is a perennial shrub that can grow up to 16 feet tall. It has thorney woody stems with edible fruit clusters. In gardening world, it is used as rootstock for aubergines and tomatoes to enhance their resistance to pests and deseases. (I have never tried using it as rootstock yet; maybe I should give it a try.)

Turkey Berry fruit clusters. Image from: Alo Do ter

In Bali we call it KOKAK while other part of Indonesia (particularly in West Java, it is called TEKOKAK). As a kid I used to dislike it a lot. I disliked the bitter taste that linger so long in my mouth; however, as I grew older I began to eat it more and more for its health benefits. Do I like it now? NOPE, but still I eat for its benefits. Just like other plants that I used to dislike, beets is one of them, I still don’t like it but I would it anytime I have a chance for its health benefits and it’s good for my body. HAHAHA… After some reading, I found out that Turkey Berry has been used in culinary and medicinal world. I do know that it is edible and growing up side by side with nature I had lots of chances to eat it as a kid since my mother would stir fry or mix it with different greens for one of the source of fibres. Medicinal uses tho, it’s very new to me. I did not have the slightest idea that Turkey Berry is used to aid physical ailments, including high-blood pressure, digesstive issues, bacterial infections, even prevent and treat aenemia for its rich iron contents. It is also high source of calcium that can aid bones health.

Turkey Berry (Kokak) in container

In my village, Turkey Berry grows wildly, people can easily find this plant and pick its fruits to bring home. This is often I describe as living in abundance as the villagers are blessed with natural sources that accessable to anyone anytime. The villagers rarely have to buy their greens from the market since it is wildly available in nature, from turkey berry to vegetable ferns can be picked up and freshly cook to serve to their family. I believe I have mentioned that it is very common for us to stir fry young chili leaves too or young cassave leaves. If I have a chance, I would like to share many folks dishes that may or may not be new to you. Who knows it can inspires you to try or maybe even share some other unfamiliar dishes to other people (I would be very keen to know).

Signs of budding fruit clusters

I will take good care for this Turkey Berry shrub, hopefully I’d be able to share some shots once it has its fruit clusters ready and maybe one or two my favourite way to enjoy them. Until then, take care…

Tiny fruit clusters have started to form

xox

Gardening: Chili Peppers

Yellow peeps, how’s life

I am checking on my draft and there are many unpublish posts that I need to finish up and schedule to post. I am just lazy… Things happen in life, not that I make it an excuse although people can tell it is obviously an EXCUSE. Hahaha… And so, this time I’d like to share my failures to my little achievements in growing some chili peppers. I have been determine to grow my own chili because this particular plant is the big three plants that I have struggled to grow.

6 May 2025 – 108gr of harvest
From previous harvest.
Chili peppers is versatile. I might uanble to hold on my spices, however I would never be able to refuse a bowl of hot noodles soup with young chili peppers leaves. Have you tried them before? We can stir fry chili leaves too.

I don’t remember if I have share this story before; anyway, I am here telling how happy and proud I am of my little accomplishments after repeated failures. Born as a Balinese doesn’t make me someone who can handle spices well. If you Google a bit on Balinese traditional cuisines, you’ll find there are loads of traditional dishes that heavily seasoned with spices and fresh herbs, let pick Babi Guling (Balinese roasted pork) and Ayam Betutu (steamed or roasted chicken – can use other poultry too like duck – that seasoned with herbs and spices and cook for a period of time, usually over 12 hours). I like them but I can’t take all the spices well. Probably I grow up eating more Chinese fusion dishes considering my environment and the people I grew up with. One of my friends even questioned my origin, HAHAHA… Well, she kind of accepted it now but she still tell people that I have deeper Chinese roots than Balinese one. As I grow up, I’ve learnt how to cook more Chinese and Japanese dishes more simply because it suits my taste. If I crave for Balinese food (which is very rarely), I’d go to my favourite warung (food stall) to eat. I think the only Balinese dish I can make is sambal matah to accompany chicken or fish dishes (did you know that tofu and tempe can be used too?).

One of my favourite variety

Back to my chili peppers. For years, I’ve tried to grow chilies, tomatoes, and some greens. However, the text book theory is not as easy as it is on the field. I killed many tomatoes (cherry, heirloom, etc) no matter how meticulous I care for this plant. My tomatoes ended up with yellow leaves, root rot, powdery mildew – I had to cut them off. Then my chili peppers were no different, since I lived in my parents’ house it was hard to control the garden. My mother didn’t listen (she still doesn’t). She does whatever she wants; refuses to follow my instruction that leads to many unnecessary arguments. In her eyes, with my background (spend more time in the city, have 0 clue on gardening and farming), there’s no way I know how to garden. My God, she absolutely forgets how my late father taught me basic life skills including basic gardening when I was a child. He drilled the idea that gardening and cooking were part of survivor skills we ought to know.

Harvest on 6 May 2025

Exhausted with my mother’s way, I asked my brother to help me made a section in the garden where she can do whatever she wants to do but never touch my side of garden. Finally, slowly but surely more chilli peppers were thriving along with alliums (spring onions, scallions/green onion, leeks). The beginning of 2025 is the period that I am the happiest. All the efforts and hard works I put it have resulted in fruitful harvest. Even when I was away working in the city, they’re doing alright. For the first time I felt relieve, content; I even wanted to cry watching those chili peppers grew so well. After every failure in life, I found something I could be proud of. For many, it could be nothing; for me though, this is a little accomplishment that has lifted up my spirit.

Balsam flowers bloom prettily

Currently there are at least 8 different varieties of chili peppers. I believe I got them mostly from the market as I always collect some seeds to sow whenever I got extra chili peppers from the market. Aside from conventional planting, I’ve tried hydroponics system for some chilies. The result isn’t that fantastic, there are a lot of works I need to work on to find suitable formula and system, especially if I need to leave for work or spend time with my family, two baby boys (they’re no baby anymore – year 4 and year 2 obviously not babies) that I’ve missed dearly and daddy Paul too. HEHEHE… I’m still learning hydroponics system and conventional gardening isn’t that easy either with potted plants. Plus, in Epping with its subtropical climate, I ought to learn seasonal planting. That’s a whole different knowledge to digest, yet it’s so fun I could spend a day in the garden without knowing how fast the time flies.

Hydroponic Bell Peppers, currently dying after got swept by rainstorm. I am trying to revive them like last time, but I have no idea if they’d survive again.
Taken about a month ago, currently thriving with flowers and pods.

I proudly share this few weeks I have harvested pretty chili peppers to use at home. I have made a few jars of chili flakes oil, sambal bawang (shallots and chili flakes) as well as many dishes involving chili peppers whenever my younger niece home. She loves her spices; sambal tofu, sambal tempe (tempe with chili flakes), squid with chili and sambal bawang are her to go request. I’ve tried to make two different version, one is for me (less spicy that she hates. LOL) and her hot and burning version. In every harvest I could get 80gr to 100gr of red chili peppers. My mother prefers to get the white/green chili peppers that actually I am against, but again, I love peace more than unnecessary arguments.

6 May 2025 – Red is my colour
Homemade chili flakes from previous harvest.
Drizzle a dash of this chili oil or if you can handle your spice well, a spoon of this chili flakes with bubbling hot noodles soup would be AMAZING. The heat will definitely melts your stress out.

I’ve sown some other seeds too, the plan is they will stay in pots as I don’t have enough space to grow every plant I want. I have lychee,, about a year now that I grow from seed, then more herbs like lemon basil and choco mint, more alliums, and also I am trying to grow citrus (lemon and orange). My mother citrus tree is amazing, hence I want to grow different types of citrus as the pollinators love the fragrance of their flowers. I’d share more in the future…

I could spend hours watching them.

In case you’d like to see my daily garden update, follow me on X (previously Twitter). And if you’d like to share some gardening tips and tricks, it would be amazing. I’d love to hear your gardening story, failures and successes are part of the journey. The journey and the process we take are worth it.

Single seedling in hydroponic bucket
This week I moved 4 seedlings into hydroponics bucket, probably by next week I will get more seedlings ready for potting again.
I start my morning breathing fresh mountain air and watching some visitors

xx

Hokusai & The Great Wave off Kanagawa

The Great Wave off Kanagawa (神奈川沖浪裏, Kanagawa-oki Nami Ura) by Hokusai from the series 36 Views of Mount Fuji (1831).

Yellow… As usual, I suddenly have one of the prominent painter during the Edo period occupies my mind. Probably from re-watching Rurouni Kenshin (one of my favourite anime series) this past week. Thus taking it off my head through writing would be the best way to. Normally I would discuss it with Paul, he has immense knowledge on Japanese history and culture, thanks to his days studying in Japan. Although Japanese history and culture was not his major, but foreign students had their fair share in basic knowledge of the history and culture. Considering studying one’s language means we also studying its culture, arts, and history. Or else we would never understand the aspects of their way of life and how certain language is formed.

Portrait of Tokugawa Ieyasu (1543-1616) by Kanō Tan’yū

I believe many have seen this one painting, a painting of a big wave on blues and extraordinary contrast. Probably it’s the most famous Japanese painting in the world. I have seen this painting printed on different material, different books covers, post cards, and more. Back then, I didn’t think much of this print/painting, I just thought it’s pretty and very common finding this painting in different Japanese theme books or Japanese gifts; until I read the transition from Sengoku peiod (1467-1603) to Edo period (1603-1868). The Edo period, or known also as the Tokugawa period, is known for a time of internal peace, political stability, and economic growth under the Shogunate (military dictatorship) founded by Tokugawa Ieyasu. Shogun is a title granted by the Emperor that means commander-in-chief, under the Shogun there were daimyo (regional lords) who ruled relatively autonomously over their respective domains granted by the Shogun (if you’re a fan of Naruto, then the term of Daimyo would be familiar). During this period, Japan experienced rapid economic growth and urbanisation, which led to the rise of of merchant class and Ukiyo-e. Edo is the current day Tokyo.

What is Ukiyo-e? “Ukiyo” (浮世) refers to ‘the world of people’ and “e” directly translated as ‘picture’. Based on the information I read on Japan. Org, Ukiyo-e originally depicted the everyday life of people living in the city of Kyoto in the late 16th century. One of the reasons why Ukiyo-e gained popularity was due to the advances of woodblock printing technnique. Most of the ukiyo-e work are made using woodblocks, at first in black ink only (used in calligraphy) ; later on brushes were used to add colours. As demand grew for more colours to be added, a technique was developed where the colour parts could be added by printing too.

Edo Castle with its surrounding residential palaces (from 17th century screen painting)

Ukiyo-e represents the final phase in the long evolution in the Japanese genre painting. Ukiyo-e focused on enjoyable activities in everyday life, landscapes settings, with special attention to contemporary affairs and fashion. During the early nineteenth century, Utagawa Hiroshige (1797–1858) and Katsushika Hokusai (1760–1849) brought the art of ukiyo-e full circle, back to landscape views, often with a seasonal theme, that are among the masterpieces of world.

Fuji from the Katakura Tea Fields in Suruga (駿州片倉茶園の不二, Sunshū Katakura chaen no Fuji) from The Thirty-six Views of Mount Fuji by Hokusai 

I won’t be talking about Hiroshige’s works; but Hokusai. From the beginning I’ve said that I’ve seen this particular painting in different setting. One of Japanese restaurants I frequent to has this painting hung on one side of their wall. I thought I have seen it but I have zero idea that this painting is actually one famous painting from the Edo Period. I feel like it’s attracted me, deep into its painting. I feel I was trapped inside the swirling wave, losing my breath. But then, I woken up with tranquility. Weird. I don’t remember how did I find about Hokusai, probably from doomscrolling the Edo Period from one part to another until I clicked on art and culture. Among the 36 paintings, I believe the Great Wave off Kanagawa is the most iconic one.

According to one source, there are four versions of painting of The Great Wave off Kanagawa that he produced for nearly 40 years. In every version Hokusai empasized the presence of human along with natural elements. The colour used in each version, too, grows bolder and stronger. From these 4 versions, the 4th and final version is the most well-known in the world. I never seen the first 3 versions of this painting until I am writing this post. It’s always facinating to find new knowledge and information whenever digging deeper into things.

1st version of The Great Wave off Kanagawa by Hokusai (1792)
2nd version of The Great Wave off Kanagawa by Hokusai (1805)
3rd version of The Great Wave off Kanagawa by Hokusai (1805)

The Great Wave off Kanagawa features a huge arching wave in the foreground which threathens to consume the two boats below (hence the feeling of being suffocated), while Mount Fuji sits in the distance, seemingly framed by the wave. The production of this colourful woodblock printing was involving three steps process: 1) The artist painted drew the design on paper; 2) A completed design would be copied onto cherry wood block (faced-down), the block cutter would carved directly through the copy to produce what is known as the ‘key block’; 3) applying coloured ink to the block and then pressing it onto paper to print the design. Sounds like a hell of works to do compares to the modern printing machine. But thanks to this technology, back in the day this method of printing made arts affordable to many.

4th and final version of The Great Wave off Kanagawa by Hokusai (1831)

For someone like me, painting and arts in general does not hold a significant place in my heart because of my lack of knowledge and uderstanding. To be honest, it’s hard for me to get the messages the artists intended to deliver through their works. And arts are very subjective, it depends on one’s taste – like foods there is no one uniform that can indicate certain food is superior to others. It won’t stop me admiring the work though. I may not understand the message, at least I can admire the works an artist put into. One day, if I have another chance visiting Japan again, I’d like to dedicate a day or two visiting museums, like The Sumida Hokusai Museum (すみだ北斎美術館, Sumida Hokusai Bijutsukan) to learn more of their works, influences on their works, etc.

Have you seen Hokusai’s prints on different platforms? What’s your thought?

xx

What do I like?: FOOD

Yellow, how have you been? It’s been pretty draining lately, not physically just emotionally draining. There are too many times my negative thoughts taking over; luckily, Proty and Mitty ground me back to ‘earth’ and reminded me that life is beautiful no matter what challenges we have upon us. It’s a matter of perspective.

Taiwanese Beef Noodles Soup, one of my comfort foods.

So, I was watching this new K-Drama, The Art of Negotiation starring Lee Je-hoon. There’s a scene on episode 6 that got me thinking ‘What do I like?’. There are boundless possible answers for this simple question. I thought why don’t I find out? I can start somewhere anyway. FOOD crossed my mind instantly. There are countless food that I like and even often crave for. From simple home-made meal to fancy foods from fancy restaurants, I love food. The reason why I learn to cook and enjoy cooking is I want to recreate foods that I enjoy but for some reason it’s hard to find locally or I want to eat certain type food but it’s too expensive to indulge it at restaurants. I mean, there are foods that I often order at a restaurant; however, they often come in small portions make it too wasteful to keep ordering the same thing as the bill piling up. Sorry, eating within a certain budget is annoying. LOL…

A simple set of Babi Guling (Balinese roasted pork) that I often crave whenever I am away from home for way too long.
Babi Guling with pork soup
Bulung Boni Kuah Pindang (Sea grapes in fish soup), either you love it or hate it.
Lawar Kulit – this is typical Balinese salad, but this type (meat and pork skin only) is our village’s specialty.
Tipat Cantok. There are similar dishes from different regions in Indonesia, such as Gado-Gado, Ketoprak, and Karedok.
Tipat Plecing – rice dumpling with water spinach over spicy sambal. In my town, sellers would add fried tofu and cassave crisps. I don’t find it in other area, so I assume it’s our specialty.
Drizzle a dollop of liguid brown sugar to combat its spiciness.

Let’s start with Dim Sum, I looooovvveeee Hong Kong dim sum. I used to visit a yum cha restaurant for their Sunday All-you-can-eat dim sum. The thing is, taking an All-you-can-eat don’t allow me to choose certain type of dim sum only as we placed our selection/chose our set/package in advance and they would serve it as we go, at least that’s how it works at yum cha place I visited. Let’s say I selected Set A all-you-can-eat, it consists of har gaw, steamed chicken feet, xiao long bao, mian bao or steamed bun (my least favourite as it gets me full very quickly), congee, shu mai, tofu skin pork rolls, mini vegetables spring rolls with free flow iced or hot tea. I don’t like steamed bun for an All-you-can-eat; however, every time we order for another round, steamed bun would be there and it’s a hell of struggle to finish it. I’m not paying for leftovers, hence the struggles. I like my steamed bun, especially pork and salted egg steamed bun, on its own.

All you can eat Dim Sum
My favourite Har Gow and Chicken feet

Since I grew up eating Balinese and Chinese food, I always have special craving for these cuisines, although I am not particularly good in handling spices – my friends say I am weak! Balinese cuisine is known for its heavy herbs and spices blend. Like many other regional cuisines in Indonesia as well as Southeast Asians’ that heavy in spices and herbs, there are foods that I can handle quite well. I tend to eat mild to bland food for Balinese (Indonesian/SEA) standards. While I do crave for Balinese grilled pork or Babi Guling for its crispy skin, I am not fond for its spices. My mouth could go numb; the blend of black/white peppercorns, coriander, chilies, ginger, galangal, and more, overwhelmed me. It attacks my taste buds and triggers my tears. Babi Guling is the first Balinese food I will look for whenever I am away from home for way too long. I couldn’t stop thinking of its crispy skin and warming soup before even we landed. Paul found it challenging; but he loves nasi goreng kampung, he doesn’t like nasi goreng terasi though. I should train him and the kids, hehehe… Proty and Mitty love Thai cuisine, Mitty is especially addicted to Thai fried rice.

I grew up in a good community mix of Balinese (local) and Chinese, generally they’re 2nd or 3rd generation Chinese whose predecessors come from China’s southern coastal regions, like Fujian and Guangdong. Hence, there are Southern Chinese cuisine that I am fond of since I was little. Probably that’s why I have an emotional attachment to many Chinese cuisine, it also reminds me of the taste of home. Of course, when I was younger I didn’t have any idea that there are different regional Chinese cuisines. Thanks to my field of work that allowed me to experience different culture and cuisines through different activities we had back then. If I have to choose only one, then I’ll go with Cantonese cuisine (Guangdong) tho. From what I observe, Cantonese cuisine utilise fresh ingredients more than any other regions, many steamed dishes too that gives delicate flavours, and those chicken feet from dim sum selection – can’t skip it, and don’t forget frog legs – damn, it’s been so long.

Yong Tau Fu in clear broth.

Growing up and become an adults mean more opportunities to see the world through different lenses, challenging my taste buds to new flavours that completely foreign to me. I remember one time when I was in Vienna, one of director of sales & marketing I was with had his birthday. He invited a couple of senior sales & marketing people who were there with us. We were clueless, didn’t know where to go as it was one late winter evening. We strolled the street near our hotel and we came to a Hungarian restaurant. After a short discussion, we entered the premise. I sat next to him, I was the youngest and he felt responsible for taking good care of me – I felt like going out with my older brother ^_^. After much consideration and as clueless as I was of Hungarian foods, I chose beef goulash. It was served with toasted bread, my Holy God, I felt like entering a whole new world. LOL… It was so good,, not sure if it was genuinely delicious or my starving belly speaking or the 0 degrees C taking over; it’s delicious, warm, the broth was red and thick and perfect those bread. I tried to recreate it at home, just wasn’t as good as I want it to be. I should give it a try again next time.

Then, there’s this Hainanese Chicken Rice stall in Singapore. I like the one in Lucky Plaza, Lucky Chicken Rice on ground floor. My friends told me there are many more options, but I always return to the same spot again and again. Just make sure to arrive before lunch/rush hours; the queue is long. Probably, it was the first Hainanese Chicken Rice I had in Singapore and it’s engraved in my memory that makes no other chicken rice can beat it. The same thing with Singapore Chili Crab, my top pick will always No Sign Board Chili Crab in Geylang. Why? Because I had my first chili crab from that restaurant?? But the food is good, I love their thick savoury sauce, their man tou is to die for. Dip it into the sauce and taste that unique blend of spicy, sweet, savoury.

Hainanese Chicken Rice from a foodcourt in The Shoppes at Marina Bay Sands

For Bakuteh, I don’t really have special place, probably that Song Fa Bakuteh is my  top pick and everything in Chinatown can be my favourite; oh, not to mention that one uncle who’s selling roasted chestnut at the corner, 天津栗子 (Tianjin Chestnut) Bugis 102 Roasted Chestnut. His roasted chestnut is still no 1! Market foods generally tasty plus there are heaps of options to choose from.

That famous roasted chestnut at Chinatown – Singapore
Singapore Yong Tau Fu in Tom Yum broth. I prefer clear broth over this kind of broth, but there are times when I crave for something different.

Let’s move to Ha Noi – Northern Vietnam. When I was there, I felt like home because of familiar foods options. We stayed in Hanoi’s old town (French Quarter), so I have no idea how it was in the city. The Indonesian Embassy is within walking distance too from our hotel. Learning from my past mistakes, hotel near food centre or market will always be my top consideration, second one will be access to public transportation. Since everything was within walking distance, we walked nearly everywhere. Only when we felt totally beaten up we took taxi. Before we left for Hanoi, I did a little research on what to try in Hanoi. We tried egg coffee, huge Bahn Mi at a cafe (Coffee 24) on our way back to hotel after conquering the crazy traffic in Ha Noi, and one breezy early winter evening, we went to this Bun Cha restaurant (we skipped the one visited by President Obama), Bun Cha Ta in Hoan Kiem, Ha Noi. And what is Bun Cha, you ask? Bun Cha is Vietnamese grilled pork patty serves over rice noodles with fresh herbs as side dishes (there were many herbs I never tried before and I grew to love it, just it’s hard to get in Bali or in Sydney). I love their sweet and tangy sauce to dip in, they just coming together harmoniously in my mouth. Every bite made me crave for more. Guess what, I had two servings in every visit and I was there twice (we didn’t stay that long after all). One of my bosses said that if they abandoned me there, in Ha Noi, I could be a local within one month. Hahaha… Good food, good noodles, endless selections of street foods, French like pastries, coffee culture and cheap. It was crazy affordable. I got cheated by a street vendor tho, like in many different tourist areas, it’s common to find local vendors cheated on tourists. Not that I agree or encourage them to, just… Be careful!

Rice noodles and fresh herbs for Bun Cha
First look of Bun Cha, no comment just dig in.
I believe it’s from our second visit, first round.
Grilled pork meatball, fresh herbs, fresh – sweet – tangy sauce and rice noodles. Heavenly combination.
Yes, we fell in love so hard for this dish.
Vietnamese Egg Coffee from Coffee 24. I thought it’d have unpleasant pungent egg smell but it turned out very creamy and rich.
I forgot what Banh Mi I had, surely something with liver paste.

Then we moved to Saigon (Ho Chi Minh City), I didn’t like their hot and humid weather, their traffic kind of reminded me of Jakarta – but worse, but I did enjoy many dellicious foods. We stayed within a walking distance to Ben Thanh Market, the place where we got lost for beautiful Hao Dai fabrics and fresh foods. Oh, I got drunk a bit after hitting 2 bottles of Saigon Red beer. I, foolishly, overestimated my alcohol tolerance. Fortunately, none of my friends needed to drag me back to our hotel. LOL… Pho and their fresh spring rolls were fantastic. Rich yet light Pho broth combined with fresh ingredients for their spring rolls, just PERFECT!

That magical bowl of Pho and a plate of fresh spring rolls. I think it was from the airport before leaving for our hotel.
Seafood hotpot at Ben Thanh night market
Herbs and spices commonly used in Thai cuisine.

For Thai foods, there is one street food that I always crave but can’t recreate it at home, Miang Kham, It’s a salad wrap that easily found in the market or street food vendors. It consists of random raw ingredients such as ginger, bird’s eye chili, toasted shreded coconut, roasted peanuts, raw shallots, dried shrimps and then wrapped with Thai betel leaves with sticky, sweet and tangy sauce. Thai betel leaf is hard to find in Bali, I tried to ask a Thai restaurant owner I frequent to but she said that she didn’t find any. Hence on every visit to big Thai restaurants or every time I am in Bangkok, I’d make sure to get my share. Other than Miang Kam, I don’t have any particular Thai dish that I have to have as I mainly open for new dishes I found. There was a crispy pork stall in MBK food centre (I think it’s on the ground floor), I’d like to have that and then Thai fried chicken thigh, pomegranate cold pressed juice, Tom Yum is okay but please, don’t give me Pattaya style Tom Yum – I found it too heavy. In Ubud (Bali) there is this Thai restaurant that I love, Bird’s Nest Thai Kitchen, they serve home-cook style Thai dishes with affordable price and in my opinion, tasty! We can ask the owner to adjust the level of spiceness. My favourite from their kitchen are Laab, basil chicken and their Thai green curry.

Banana and cheese roti at MBK Food court, Bangkok
Tom Yum Goong, I had it at MBK foodcourt or Siam Paragon fodcourt, either way… It suited me.

Have I said that I go crazy with Japanese food too? Well, I don’t remember how I fell in love with Japanese food, all I remember is that I love sushi, sashimi, ramen, bento, miso soup, tempura but no Udon. I don’t like Udon as I get full very quickly every time I have Udon. Although I have my own trick up my sleeves every time I went to Udon restaurant, I still won’t put Udon on my top pick. In order to not be wasteful (since I tend to order different side dishes along with my mean dish), I’d order kids’ menu then I’d order different side dishes to satisfy my craving. I think it’s a win-win. I get to finish my udon yet I also still able to finish all the side dishes I have ordered. There are 3 Japanese restaurants I love in Bali, one is a hidden gem. I would never thought there’s a nice home-cook style Japanese restaurant amongst residential places. Over a decade ago (probably around 14 years ago), a friend of my former boss introduced me to this place, he invited me (with other colleagues) for a farewell dinner as he was leaving for Sulawesi. When we arrived at the restaurant, I thought we were lost since there was no significant sign of a restaurant within a residential area. I called him and he showed up from a sliding door, right in front of me. Fukudako is ran by a couple, a Japanese married to local woman (if I remember correctly). Foods were fresh, no fishy after taste and the most important was I could eat Takoyaki here. Like the real Takoyaki, fried octopus ball!!! I’ve been wanting to go visit again, just I had no chance yet. This upcoming conference, I wish I’d be able to.

Thai Pandan Chicken from Chandara Thai Restaurant, Jakarta.
Can you guess it? This is Miang Kham but restaurant presentation.
Sushi set from Take Authentic Japanese Restaurant.

Then there’s this Take Japanese restaurant. My former boss brought me here for a company dinner. My good God, food was amazing but a little pricey for me. And another option for my go to Japanese restaurant would be this, Ryoshi. I used to go to the one in Sanur and Ubud area; however, after Covid-19 hit I haven’t visited this restaurant yet. I liked their Sashimi bento set, unsure if they still serve it now. Like Take, they also serve my favourite sashimi – Shiro sashimi or butter fish. They are creamy buttery like fish that just melted once you chew it. I could finish several set of butterfish sashimi but I know I have to limit myself for some obvious health reasons.

Mixed sushi set
Sashimi set with Shiro (Butterfish)
A bowl of Udon with side dishes

My first meal upon landing in Tokyo was a set of Chirasi sushi that I had from a restaurant somewhere within Yamanote Line. I cried my eyes out because it was so delicious. The fish was fresh, heaps of tobiko on top, miso soup was thick and rich, then plenty of side dishes too. The hike to Ropongi Hills for a set of Takoyaki from Gindaco was satisfying, I had to ride a taxi back to hotel tho. LOL… Gindaco has opened its franchise in Indonesia, it’s available in Bali too. It was good, though I can’t tell their franchise in Bali.

First meal upon arrival in Tokyo, a hearty bowl of Chirasi Sushi that was so good I cried.
Look at those fresh ingredients, how could I not cry?!
A bowl of Tonkotsu ramen at one autumn afternoon.
Rich and creamy broth, thin straight noodles. YES!
I hiked up Roppongi Hills for a piece of HardRock key chain and a portion of Takoyaki.
Last dinner in Tokyo with this grilled fish set. Plump rice, tasty grilled fish, thick miso soup and those little white fish known as Shirasu.

When we moved to Osaka, I  missed my chance to enjoy Ekiben. But I rather missed my Ekiben than missed my Shinkansen that day. Hahaha… Upon arrival, I was starving. There were too many foods to choose and it kind of suck when I’m all tired and starving. My eyes fell on this restaurant, I had no idea what kind food they served tho. Why so? I couldn’t read Japanese Kanji that well, my ability is limited to basic conversation and basic reading & writing ability that will save me from starvation. We went to the restaurant, reading all menu on e-kiosk and chose Dashi Chazuke. I was so proud as I could read the menu after a little struggles.

Maguro (Tuna) Dashi Chazuke set
Pour that hot tea in and dig it!!

The next day, we were invited for a Shabu Shabu dinner, somewhere in Namba. I stuffed my face with good fresh ingredients. I didn’t even ask how much did it cost. Hahaha… We were treated by Osaka Manager for an airline company. For that, I didn’t have to queue at Kani Doraku in Dotombori, just took a photo in front of this restaurant and posed to imitate that famous Glico signboard.

Plump hot steamed rice for a shabu shabu dinner
Humble start, before I stuffed my face with more meats and fresh greens.

I’ll cut it shorter, although I haven’t mentioned Korean foods that stole my heart. Let pictures tell my story and also, I have not mentioned regional Indonesian foods that I definitely love. From Nasi Padang to Gudeg to Rawon and then Bubur Manado, Coto Makassar, Sate Bulayak Lombok. I’ll list them down with picture (I think I have my stock file for these foods). Let me know if you’d like to try or have tried them.

Choi Pan
Its crispy garlic compliment its mild flavour.
Bubur Manado – one healthy porridge that consists of vegetables, spices and herbs, and everything healthy. Good for recovery whenever feeling under the weather.
Bubur Ayam Jakarta. Chicken porridge from Jakarta region.
Nasi Gudeg Jogja
Sate Padang – Padang beef tongue satay. Rich and creamy sauce I thought I would never liked. I got it wrong, though. I like it!
Full table Nasi Padang – we choose what we eat and pay as according to dishes we took.
That plate of prawn cost me the most. Hahaha…
Sate Bulayak Lombok. This is West Nusatenggara (Lombok) region’s specialty. I like their savoury sauce mixed with meat and rice dumpling.
Rice Dumping thatcomes with Sate Bulayak.
One perfect combination in a plate.
Coto Makassar
Soft beef texture with rich herbally broth. A bowl you can’t miss on a rainy day.

Rice dumpling that commonly found as a side for Coto Makassar.

I guess, that’s for now. I will try to write every one and each dish to furhter sharing on why I like them. If you have tasted any of it, please let me know your thought. If haven’t, would you try?

Love, xx

Kombucha: Curing Autoimmune Disease

Yellow peeps…

Fizzy drink but healthier ^_^

How have you been? For the past week I have been feeling blue, overwhelmed, disappointed, alone, all the negative thoughts that came after a heated argument with my mother. I always feel like s**it every time. Being away from my favourite human makes it worst as talking over phone/video call don’t really fill in; I do still grateful for the current technology that allow me to communicate with them much more easier compare to a decade ago. If it was a decade ago, I might go nuts. On one side I am glad they don’t need to deal with my mother’s ego but on the other side I also want them to get to know each others more; especially the boys, it would be great having them learning about my place of birth and the culture I grow up in. Knowing how exhausting it will be, I rather keep it the way it is now. I am tired of her drama, it’s haunted me for years that I, like it or not, may have inherited her character which I don’t want to pass on to my kids. I can be difficult at times and I realised few years ago, I get it from my mother. As I get older, I wish I could just have a drop of my late father’s patience. He was so strong, standing all the way until his last breath. Again, I need to clarify, the feeling I have towards my mother is complicated. She’s a strong independent woman but at the same time for her indepence, she tends to look down on others and often mentions every sacrifce she has done for others, including my brother, sister and me. When she’s angry, she’d mention every penny she’d spent on us, on our education. She often compares us to others; like how others treat their parents after their parents paid for everything, in turn, their lives are being taken care for by their children. I asked her a couple of times if she wanted us to treat her that way, she said she never wanted that; then after she said that, she hinted that she expected us to do that but she would never ask us to. The thing is, my brother and sister have done that, better than anyone she compared us to, however, whatever we do and have done, it will never satisfy her.

From previous batch of Kombucha. I had Ginger-Orange and Ginger-Mint

The older I get, more and more heated argument between my mother and me because I no longer the sweet child who followed her and did whatever she wanted me to do. Well, I wasn’t her sweet obedient child since I was in uni. Living alone and working part time as a uni student opened my eyes on how controlling my mother my whole life. Once I defy her, she’d say hurtful words that always triggers me to say same hurtful words. I have tried to understand her more, but I can’t follow her way all the way like how I obeyed her when I was young. It’s extremely exhausting, mentally and physically. I am done.

Mental exhaustion. Courtesy of Grok 3 (beta version)

With this mental exhaustion it brought me thinking on how I was diagnosed with Autoimmune a decade ago. I come to believe certain illnesses, if not all, are rooted in our head (mind), it’s related to our mental health. Trauma and stressful environment can weaken our immune system. Although there are also conditions that the autoimmune already present way before, however, stress can induces/awaken the autoimmune disease. Mine, in this case, was allegedly believed to be SLE (Systemic Lupus Erythematosus) that manifest as a cronic anaemia. When my autoimmune flares up, my red blood cells count can go below 5 (a normal adult female should have between 12.1 – 15.1 g/dL). One time, my count reached 1.5 g/dL, when I arrived ER and how doctor explained how severe it was, I thought I probably dead now. Fortunately, I received an immediate blood transfussion without any alergy but I had to spent a week being hospitalised to receive my treatment. I am not bluffing or anything, that’s not my intentions; but, I did not know how severe the situation was until; hence, I kept working, riding on my scooter anywhere and I even went to ER riding my own scooter because my brother and sister were at work that day.

Red blood cell in our body. Courtesy of Grok 3 (beta version)

Years and years of therapy did not improve my overall health. I have to receive blood transfussion every now and then, fortunately, the past couple of years I manage to stay healthier and I only hospitalised twice for blood transfusion due to the surgery I should received for my broken bone (it’s been 3 years after surgery and I still have my implant in my left leg which should have been removed 2 years ago). I have my reason why I haven’t removed my implant and I fully understand, I have to go under the  knives again immediately, I just… I am scared!!

So this health issue has brought me to dig deeper on medical journals on Autoimmune Disorder. I’ve learnt that there is no cure yet and the global therapy agreed by doctors is therapy with corticosteroid medicines (if you’re familiar with anti inflammatory drugs, that’s corticosteroid). There are different brands on the market, anything like methylprednisolone, predisone, and cortisone are corticosteroids. Commonly used to treat asthma, rheumatoid arthritis and allergies.

Courtesy of News Medical Life Science

The more I read, the more I get lost in depression and self-blame. How I wish I would never experienced it and keep racking my brain what did I do wrong?? Well, I don’t know what I did wrong. I’ve been physically active, I joined my high-school basketball club, I trained martial-arts (actually, it’s more like a performance rather than an actual martial arts) – Wushu in my uni days, I exercise regularly. I didn’t like meat, I was a vegetarian for about 5 years due to severe skin allergy in high-school to early uni days, what else? Oh I pulled all nighters in my high-school and uni days for school assignments and exams. I rarely fell ill after I reached middle-school. Hence, I have no idea. It was like a nightmare that came true upon waking up.

I did neglect my own health on my previous (doomed) relationships as I had to sacrifice myself for whatever reasons to avoid conflicts just because I wanted peaceful and safe relationship. Anyway, that’s another story to tell. The last last breakup was way more painful but it became the turning point for me. As I traced back my late teen – early adulthood by coming back to a country I deem a second home, I found a new reason to live my life. I picked up habits I left for my doomed-relationship and since that day, I do it religiously. I eat better, I cook most of the time. More fermented foods and protein on my diet. Body weight exercise to build muscles mass aside to my yoga routines. One thing tho, an old bad habit dies hard, I often stay up late despite the knowledge that I need to rest between 11pm – 4am in order to improve my overall health, especially liver and bone-marrow’s health.

Burping my Flavoured Kombucha

Talking about fermented food, I came to think of gut health as one of the keys for a healthy body. I started with tempeh (Indonesians’ favourite staple), yoghurts, natto, sauerkreut, kimchi and kombucha. I’ve been familiar with tempeh, yoghurts, and natto; later kimchi as it gets easier to find it. One of my former colleague and best friend introduced me to Kombucha about 6-7 years ago. It was foreign and weird at the same time the first time I tried it. I can’t say that it was love at first sight, but a love-hate relationship for its weird flavours. Only 3 years ago I began to appreciate Kombucha and since then I begin to buy my own bottles from our local organic shop. But I hate to spend $3-$4 for a small bottle or $6-$7 for 1 litre every time. I stopped consuming it for a while and only having my yoghurt as it’s much cheaper and I don’t need to commute that far only for a bottle of kombucha. Meeting a lady at a Farmer’s Market near my office allowed me to learn that I actually can brew my own kombucha at home. All I need is patience and sparkling clean tools, like jars and swing-top bottles or mason jars. She’s so kind she taught me how to and then free information on the internet makes it much easier to brew my own kombucha. My Wedding Director/the owner of the Wedding Organiser I worked at was someone who’s crazy about everything organic, healthy, and detox. She has Hashimoto’s autoimmune disease that she has to deal with for sometimes. She follows a certain American herbalist who promote consuming lemon juice and celery juice (pardon me, I can’t recall his name – he’s well-known tho). She encouraged me to take accupuncture and consuming celery juice along with kombucha.

I have always a trange believe in Chinese Traditional Medicine (CTM) since I grew up consuming different Chinese herbals/tonics but I had my own worry in trying accupuncture. I didn’t trust any therapist to stick in needles into my body without guarantee that the needles are sterile and new until I met this lady. She’s a certified therapist with Ayurveda and CTM background. In every session I took, she uses newly opened needles. She’d discard used needles, one set of needles for one customer which made me feel much more better and safe. I stopped taking her treatment due to distance as I moved back with my family. Hence the Kombucha journey. I have been brewing my own Kombucha and the longer I do it, the more fun I’ve found it. I am getting bolder in trying new flavours although my all-time favourites are Orange-Mint and Ginger-Lemongrass mix. Today, I used store-bought cranberry juice mixed with ginger to flavour my brew. I can’t wait to taste it. My second  fermentation would be ready in 3-4 days, or faster, depends on the weather. This post onwards will be a my personal notes on my gut health consuming Kombucha which will allow me to share  my personal experience on my journey curing my autoimmune disease. I have no guarantee it will work, however, I think it’s worth trying. Of course I will monitor my mental health which I believe a healthy mental-state will strengthen our overall health. I’ll be sharing my recipes (although there are bunches available online nowadays), the disk I cook with ingredients I pick from my garden, the gardening journal I’d like to record more as I need to keep track on seasons, planting schedules, my failures and success and more.

Let’s stay mentally and physically healthy. Picture courtesy of Grok 3 (beta version)

Oh, I am also working on my novel whenever I find time and the mood to follow my storyline. In the beginning of 2025 I said that I don’t have any goal, but now I think about it… Being healthy and accomplish little things would be a win for me. Let’s make it my goal.

See you soon… xx

Promises and More…

Yellow peeps…

2024 went by so fast, in a blink of eye 2025 ha arrived. There are a lot of promises and resolutions that I failed to achieve; such as writing regularly and completing my on goin novel. I feel like I am experiencing  severe writing block. I still don’t know why… Feeling I am luck of productivity, well, that’s obvious considering the number of things I have completed.

Special order: Nasi Tumpeng (cone-shaped rice dish with different condiments, usually accompanied by various vegetables, fried noodles, and meat; commonly ordered for special milestones/occasions, like birthdays or company gatherings)

2024 was another down time for me, being unproductive influenced my mental health too. By the end of the year, I accepted a job in the city, because I thought it would  be good to have a change of routines after all. I accepted an operational manager role, a role I never had a real experience, but the feeling to want to grow and trying  a different role made me accept the offer. So, I had a three month probation to run a restaurant with a minimum manpower. The amazing part was that a day before I joined the company, one staff decided to resign. Orignally I would have 6 team members, it became 5 and then 4 on my first week. I thought to myself, “I see troubles coming my way”. On my second week, I got one staff returned to work, I kind of happy knowing she returned to work with us.

Since it was my first experience in operation role, I had so much to learn on the first month. Running a restaurant or a company, no matter how small they are, is challenging. I still didn’t see the real issue after I was on my second week, until things got out of hands. I began to express my opinion on how we ran the restaurant. I did not mind having the owners to get involve in certain areas, but they needed to trust me/my team. They hired me to save an almost dying restaurant (which was one of my favourite places to go for traditional & local cuisine); at least they should given me a chance to fix the issues, instead they simply could not trust anybody but themselves. I told myself, “I give myself 2 months, within this time I will do what I can to run the restaurant; however, if things remain like this or worse, I would leave”. Despite the never-ending involvement of the owners, I stayed.

Special Order: Various traditional cakes we commonly find at traditional markets or certain spealty restaurants. Another one is special platter of Indonesian fruit salads (commonly known as Rujak) with its special sauce. We can make it from different fruits, depends on your sole preferences.

As days went by, things did not change. The owners’ involvement in the restaurant operation went deeper. No matter what I did or we did, no matter how hard we tried; they’re just never happy. With limited manpower, we managed to boost our sales by 10% by the end of my first month. It was still below our target; however, we have positive outlook for the upcoming months. The first month was okay, I did not express my opinion that much as I was still learning the rope around the operation and the restaurant itself. On the second month, things were slower due to the unpredictable weather; severe moonson dropped the number of guests coming in. The number was made up on good days after that but it still gave me anxiety. If I did not hit the target or worse, if the revenue way below the previous month… I would be in trouble. The table turned on the second week, we received many special orders, many of them were for birthday and company end of year gatherings. So, the low number of visit was covered by these special orders. Higher orders meant we were much busier, we had to work overtime most of the time to cover the lack of manpower. I spent at least 10 hours at the restaurant because I had to help my team members during rush hours like lunch and dinner time. With the owner (the bos man (‘_’)!!!) came every day asking for ‘attention’ without any care in the world, slowed down our service. My team had to cater his needs, often during the rush hours he would come and asked for certain menu to be served immediately. And… Wait for it,… If we failed to serve our guests, he would throw tantrum by spitting venom. It hurt me but I ignored it. I told my team to be more accepting and reminded them that he’s the owner, he could do whatever he wanted to.

Special order: Nasi Tumpeng (there are different shape of cones we can use for the mold. We can adjust the size of the Nasi Tumpeng with the number of people
Special order: It summarised my favourite traditional cakes in a single platter. Topped it with grated coconut and liquid palm sugar. Sweet and savoury in every bite.

I was proud of my team members. The majority of them were fresh graduates; they’re lack of experiences in professional world but they’re willing to learn. It encouraged me to be more patience as I had to learn on how to guide them without being oppressive. They’re nice people, one of them was the same age as my eldest nephew which led me to care for him more. Then, surprised surprised… On my second month I learnt there were so much drama within this restaurant and its owners. The situation was a mess with complex issues. That time I realised this restaurant was beyond saving as long as the owners did not fix their shit. Everything was fucked up. If they did not trust anyone, they should never hired anybody running the restaurant. No matter how capable the person running the restaurant they would face issues that break them piece by piece. I felt like dealing with kids, throwing nasty tantrum whenever things did not go their way. I given up on the last day of 2024 after a heated argument with the boss man and the boss lady decided to side with him despite, refusing to see the two sides. I wrote my resignation letter on new year’s eve right after I got home. I did still come the next day, that’s when I trully learnt I was dealing with children tantrum. Why things went south? That’s because for the first time in two months I gave my one cent after the boss man gave off-handed comment on how stupid we were that my team did not even know how to get everything in order. Innitially, I did not comment the first time I saw his text on our group chat. I thought I needed to calm down if I did not want to make everything worse than it already was. So, I took my sweet time completing all special orders with my team, I had my lunch, I sipped my well-made latte I got from my favourite cafe. I sat down. I slowly read the messages and then I hit reply. I gave my one cent for every complaint he had on us; I even genuinely asked him to show how to work efficiently if what we did were so wrong and disorganised. I genuinely asked him to lend a hand instead of spitting venom when he saw we were overwhelmed with those special orders and also we had to serve dine-in guests.

The boss lady eventually kicked my team members off the group chat and refused to talk to me. She did not even reply to my greetings. That put me off, I should never put myself under this kind of situation. I refused to bow my head down to save this job. I love having a stable income, but the reason I was there in the first place was never for money. I was there for the experience, I was there because I could learn something; the knowledge was more than just money. I personally paid for every food/drink I had, I even paid for every new menu we developed simply because the owners would not give my team to try it for free. They’re the frontlinenrs, I needed them to know what foods and beverages we had on the menu; thus, I needed them to try. Once they tried, they would know the taste, the texture and even the food/beverage quality for their knowledge. In case there are customers asking, they would be able to describe it. Furthermore, I was paid way below my previous salary. That was an epic way to end the 2024 and start the new year. I will always grateful for the knowledge I have gained through that short period of time. I also learnt that being nasty is a privilege we do not need to take.

And then,… As I closed the 2024 with many holes. I am not going to promise anything in 2025. I do have goals to achieve but I refuse to make any promise, I will do when I know I can fulfil it. For now, I will return to caring for my neglected plants. There are several plants I could not save but there are more promising ones that I need to take care of. The amazing take from 2024 is that I enjoyed many fresh vegetables that I picked from my garden. I could experience my childhood days again as I picked fresh produce from my garden. Also, having hydroponic buckets are truly incredible. Even during wet season in Bali (Australian summer), I still have rows of beautiful vegetables; no rotting, all clean and crunchy.

Cold and fizzy drink from my first kombucha brew. I am brewing some more now. I am going to experiment with different flavours that I can source locally.

One week ago I had to dismantle some buckets to start anew. I would share more gardening stuff as we go. And I would like to share my first experience making home-made Kombucha. I hate to pay $3-$4 per bottle of kombucha every single time. With $4, I could make my own and it tastes amazing. Fizzy drinks for much cheaper and healthier when I make it with higher quality of ingredients.

Bottled up for second fermentation.

So peeps, wish me luck. I have a lot in my head and I need to get it out off and if possible, make some cash out of it.

xx

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