Where have I disappeared to? Nowhere. I am still around. I am still active on my social media accounts. (Linkedln, Facebook, Facebook Page, Facebook Group, Instagram & Twitter). But this blog of mine? Quite a thing actually. Blog I started almost 10 years ago and the heart of mine still won’t let go. My heart keep reminding me that I should continue blogging. Though blogging is not a promising trend anymore. Still. I want to follow my heart. My sincere, genuine and practical heart in continuing to blog. Having said that, when it’s a matter of pitching my story, in the sense of updating my blog? Hah! I’m struggling. Struggling in finding the time. Why? Well! It is not every day the body, mind and soul is alert like a bright star from the sky for writing, and on some days, words just won’t spill from my heart and mind. Whereas on other days? Sheer laziness. Actually, laziness is not the main concrete reason. It is mainly actually because, I am behind time in writing my thesis for my Masters In Yoga.
Saturday, April 10, 2021
Thursday, April 1, 2021
Keep your food journey interesting. Keep your food love exciting. And keep your food happiness trilling, frilling and sexciting. Why not? After all, food is the primary reason why we work. For a decent meal on our table, for our hunger and for the ultimate satisfaction to our palates. Of course, we can prefer familiarity. I mean, we may be inclined to our comfort food. But if you are an adventurous foodie or food lover like me, we do have options to other cuisines from all around the globe. And food from the Asian continent personally for me, is my utmost food love . Take for example Indonesian food. Aha! Me! The food hero to Indonesian food and you know what? You can effortlessly convert Indonesian dishes to a vegetarian food trail (Urap Kangkung/Water Spinach Salad, Tempeh Orek/Spicy Fermented Soy Bean & Terong Balado/Spicy Sweet Brinjal). Like this Indonesian Potato Tauhu/Kentang Tauchu Indonesia. Where did the recipe spring from? The mind of this “The Crazy Lover”. Enough said, to the recipe now please.
Wednesday, March 24, 2021
In the previous recipe pitching, Bok Lahong/Cambodian Green Papaya Salad and today, aha, crossing over from Cambodia to Vietnam (Hu Tieu Nam Vang/Phnom Penh Noodle Soup) for showcasing Vietnamese Spicy Lemongrass Chicken. Trust me, such a wonderful, wondrous dish from a the land which has gone through major battering and bruising due to the world know and historically significant Vietnam War. Vietnam War. Oh yes! No trip of yours to Vietnam (Ca Hap Gung Hanh/Vietnamese Steam Fish) will be complete or can be considerate as wholesomeness without visiting all the historical sites which showcases the years of the Vietnam War (Ho Chi Minh City & Hanoi). Followed by the also the aftermath of the brutal war. All of these. The pain, the misery, the suffering, the deaths, so on and so forth. Now, how about Vietnamese Food? Oh-My-Love! Simply spectacular. The freshest salads on earth, plus, a must when in Vietnam, apart from Vietnamese Pho (Shrimp Pho, Lamb Pho/Vietnamese Noodle Soup & Vietnamese Fish Soup) are the other dishes, known for their big, bold thundering tastes. A mix bag of spiciness, sourness and sweetness. Including the dish of the day I am sharing. Vietnamese Spicy Lemongrass Chicken. Shall we now head to the recipe? Of course. We shall.
Tuesday, March 16, 2021
Bok Lahong. Aka, Cambodian Green Papaya Salad. Indeed. Green papaya from my garden into this, various role play and interlinking, big bold tasting Cambodian Salad. A raw salad by the way. In other words, there is no cooking involved and for a fact, such a papaya salad is also a popularity in other Asian countries as well. Including in Malaysia. Known as Kerabu Betik and suffice to say, you can actually replace green papaya with mangoes (Malaysian Mango Salad) too (Cambodian Green Mango Salad). Ingredients for this kinda papaya salad from whichever part of Asia? Including for this version or variety from Cambodia ? As far as I know, pretty much the commonality. The common Asian ingredients for the burst of spiciness, sourness, sweetness and every now and then, saltiness as well. Now, you must be curious in finding out, how come I know the nooks and crannies in making Cambodian Green Papaya Salad? Aha! On my palates. Not once but a couple of times during my trip to Cambodia (Cambodian Sour Fish Soup) in year 2012. Having said that, I tweeted the recipe to suit and fit those ingredients available locally in Malaysia and those ingredients I couldn’t get a hold on to? Eliminated. Plus, even the cooking technic. Simplified. Which you can see and hear from my YouTube cooking video. Whereby I have spoken in great length on other related and of course, since I like to talk a lot, other correlated matters. All of it, as a package for my version of Bok Lahong.
Friday, March 5, 2021
Moisturizer. You need one and I need one. Regardless, of the known fact that, each one of our skin is not of the same age, not of the same texture, not of the same condition and not of the same type. Still. The beauty reality and beauty reasoning is that, a moisturizer is a must. The next thing we should address is - how about a moisturizer, with the added beauty feature to sun protection as well? Of course. The choice is, as always and as forever will be, our choices. Basically, our life, our choices. Whether we prefer a moisturizer by itself or we are apt for a moisturizer and sun block in one. Moisturizer for keeping our skin supple, vibrant and exciting, whereas, sunblock for blocking the sun from eating our skin by leaving behind dark spots, uneven skin tone, pigmentation and what not furthermore.
Wednesday, February 24, 2021
It’s always been my absolute, my moment to my pleasure to tweeting recipes. Recipes I pick up via my travelling meaningfulness. In other words, at each part of the world I am, I make sure I somehow or rather, either slyly or demurely ask for the recipes at the places I dine or pack food. Including at the streets. Or worst come to worst, I taste the food and figure out for myself what could possibly be the ingredients for those dishes. Of course, suffice to say, there are kind people in any part of the world who won’t mind sharing their recipes. Whereas, I believe it is a known fact that, there are also people who do or die, will safeguard, protect and defend their recipes like nobody’s business. Nevermind. Does not really matter. Because as a foodie adventurous person and someone who have been cooking various types of dishes from various continents for donkey years, furthermore, thanks to my hard earned money which has enabled me to travel to a number of countries as well, I am quite a hero in figuring out the ingredients for the dishes. My food love will without a doubt forever be Asian dishes, but that does not mean I shun away from Western dishes. Indonesian food (Tempe Orek Vegetarian & Terong Belado Masam Manis) particularly for me. Oh my-my and during my trip to Indonesia a couple of years ago (Surakarta & Yogyakarta), I managed to dive into Urap Kangkung, aka, Water Spinach Salad and here’s to the vegetarian version (Sayur Lodeh). Of course, recipe by yours truly, and recipe, ah, from the mind of Nava K.
Monday, February 15, 2021
Recipe of the day? Nava K’s Palak Paneer. Palak? Spinach (Spinach Coconut Milk Stew, Spinach Potato & Spinach Chickpea). Paneer? Indian cottage cheese, which for a fact, you can make at home and homemade paneer without a doubt, is the best. Still, there is such a thing as store bought paneer. Supposedly, homemade, home style paneer you can pick up at the Indian stores for the matter of “convenience for cooking”. Not to say I have not had my hands-on experience to making paneer in my kitchen, yet, these days, since I prefer least time to cooking, I usually settle for the store bought ones. The store ones too, by far, are a great choice. Furthermore, these days, considering that such ingredients have travelled and are still travelling around the globe due to global trading, you get ample choices to various types of paneer at the Indian stores. Including in Malaysia, those made, sealed, embossed and transported from India. For this, my version to palak paneer, yea, store bought, a couple of dollars paneer. To the recipe now darlings. Indian cottage cheese, spinach (Spinach Tofu & Spinach Dal), yogurt and spices for this delightful Nava K’s Palak Paneer.
Thursday, February 4, 2021
Cleansing! Cleansing your face. Of course. You should. In fact, you must for your own beauty sake. Do not, please, especially and primarily, hop into bed before removing whatever you have applied on your face for day. Apart from as well, after cleansing, go ahead with your night skin care routine. Otherwise? I beg to differ. Unless of course, you want your skin to age faster than your actual age or you prefer looking rundown. For me! My beauty discipline is the route to night cleansing before night care products atop my skin and in the morning, cleansing as well before day care skin care products atop my skin as well. Now, when we speak about cleansers, wouldn't you agree that there are unlimited choices?Definitely. Whether we prefer cleansing milk (Garden of Eden Gentle Cleansing Milk), cleansing oil, cleansing gel or, at this juncture, let’s get up, close and personal with cleansing water, specifically this Lotus Make-Up Micellar Cleansing Water. Which came home with me after my India trip (Biotique Advanced Ayurveda Whitening Lip Balm & Lakme Absolute Matter Ultimate Lip Color) and, when in India - to love India is to appreciate their ample choices of natural, herbals and organic skin care products.
Monday, January 25, 2021
I'm still like a yo-yo. Up-down, down-up, back and forth, and to and fro. My colorful life as usual. The things I juggle, remember I told and in case you have not read, click on this link Nurish Organiq Face Essence please. Alright. So much only I want to speak about "MyFiftySixLife" today and without wasting anymore time, let's zoom into the recipe for the day now. Chilli Cashew Stir Fried Veggies. The Chinese cooking style (Chinese Style Eggplant, Stir Fried Oyster Mushroom, Jiu Hu Char, Bitter Gourd Omelette & Mapo Tofu) to a vegetarian Chinese vegetable dish and cashew nuts by far? As far as I know and as far as my cooking skills are a concern, Indians use cashew nuts as a thickening agent for curries or gravy dishes, whichever and whatever dish it may be. Whereas, for the Chinese, cashews are one of the ingredients for their stir fries. Okay. I'm done with the intro pitching for this recipe, because I got to get back to some the pending things I have to complete and one of those things I actually indulge in is, gardening. Not only gardening, but also, what I do with the supply of my gardening supply. Aha! pandan leaves/screwpine leaves for my interior. Watch this video of mine and you will know what I mean. Of course, recipe to Chilli Cashew Stir Fried Veggies will be laid out next. Take care lovings. We will catch up sooner or later. Bye!
Sunday, January 17, 2021
Time! Oh-dear-me-me. I’m like struggling for time, because I’m multi-tasking, I’m multi-skilling and I have more than enough on my plate. In fact, there’s so much to do and there’s only 24 hours in a day. Therefore, time for pitching my stories in this precious space of mine? Indeed, a struggle. Today, after teaching yoga which started at 7.30am, I told myself that I must squeeze in time for my blog pitching and here I am. Now, aside to whatever else I have to do for the day, when it’s time for resting my body, mind and body, no compromising on time. In other words, I make sure I shut down for the day by jumping, or hopping or crawling to bed. Yes please. My bed time is really precious and it must be for all of you because, sleeping is an important beauty element for our skin nourishment. Believe me when I say that, you can apply whatever you want on your face for skin beauty keeping, but if you don’t get your beauty sleep, doom! Dang as well. Early to bed, early to rise of course is the best. Otherwise, just ensure that you get your uninterrupted deep sleep. Least to least 6 hours, even during the day is beauty fine if you are a night bird or night owl.
Tuesday, January 5, 2021
Ponnanganni Keerai? Mmmm! Honest to goodness, if I am to translate this leafy green veggie to English, or to another understandable language? I will fail. Fail massively. On the other hand otherwise, after reading from the visual world, which I did of course prior to pitching this recipe, I will crown myself as a hero. Aha! Ponnanganni Keerai! Known as Alternanthera Sessilis, also as, Sessile Joyweed and Dwarf Copperleaf. You know what? To make this matter easier, later on, if, if, if, if at all you watch me in the video, you will get a clearer, better and easier picture on which leafy veggie is Ponnanganni Keerai. Ponanganni Keerai! The absolute to packing aplenty nutrients. So as well other vegetable dishes I have shared before (Beans Turmeric, Spinach Potato, Murungai Keerai Poriyal, Vazha Koombu Thoran/Banana Blossom Fry, Bitter Gourd Chips & Spinach Tofu) and this veggie, particularly and specifically, oh-my, the valuable nutrients to our eyes. Furthermore, you don’t big bundles of ingredients for this simply, easy to go, easy style to cooking this delicious Ponnanganni Keerai Poriyal. Ah! Sincerely, faithfully and truly appetizing and just cooked rice will be the best soulmate for Ponnanganni Keerai Poriyal. Of course, you can mix and match with other dishes for a fact (Malaysian Sodhi, Tomato Rasam & Udupi Sambar). Please yourself. Whichever and however you want to devour or demure into Ponnanganni Keerai Poriyal. Anything else I want to say? Nothing really. Clock is ticking, time is most precious because I’ve a whole lot of things lined up to do. Signing off and you guys take care. Lots of love.
Friday, January 1, 2021
What else, what other beauty and skin care products tagged along with me when I returned home from my India trip (Lakme Absolute Matte Ultimate Lip Color)? Oh-My- Mamma-Mia! Quite a bundle of products suffice to say. But? This Silly-Billy- Nava K? Due to her beauty excitement, she completely forgot that even beauty and skin care products have expiry date. In other words they, like all of us, have their shelf life. Expiry Date! One of those things I actually brushed aside or I didn't bother checking. Damn! The flop and failure of Nava K. How heart wrecking. Because, by the time I wanted to use some of the products within the next 3/4 year, they have lapsed. They have kicked their bucket. Still, I couldn't comprehend why these products were available for sale since this is the first ever experience of mine. Never before for a fact. Like what? Taking customers like me for a beauty joyride? Ah? By the way, for your information, it wasn’t like I was hoarding the products or I didn’t want to use. But considering that the current products I have been using for the same purpose, has not finished off, the reason why I waited before using. What else then? Well! Those products into the bin. Lesson learned? The painful money knocking my head really hard sense and sensibility? Must, no matter what, no matter where, must check the expiry date of skin care and beauty products before buying, or before paying.
Wednesday, December 23, 2020
Sodhi. Coconut milk infused and laced (Shrimp Coconut Milk) Indian coconut stew. In fact, sodhi is the branching of Masak Lemak (Vegetarian Malay Spinach Coconut Stew), or vice-versa or whichever. Sodhi is definitely a popularity amongst the Indians and without a doubt, in my house as well. Sodhi is usually drenched over rice, and eaten alongside side dishes. Trust me, nothing like sodhi soaking or flooding up your rice and then, using your hands for mushy-mushy diving inside eating style. Sodhi. Like, every once a week in my house. In other words, a regularity and it is a dish that can be put up effortlessly. Needless to say, easy cooking and mind you, there are other variances of sodhi too, which I have already shared before (Malu Kirata, Kiri Hodi, Prawn Sodhi & Cabbage Sodhi). This latest sodhi? Basically, the humble, basic simplicity, but why a Malaysian Sodhi? Well, Cooked by this “The Crazy Lover” who is a typical, true and true Malaysian, and cooked in her, most of the time stuffy, hot, and can cause me to sweat unlimited buckets and buckets Malaysian kitchen. Furthermore, I wanted to give the humble sodhi a new lease of life, considering also I’ve made somewhat a similar sodhi before. The pairing for Malaysian Sodhi? Spicy dishes for a traditional Malaysian Indian vegetarian (Indian Vegetarian Brinjal) or non-vegetarian (Mutton Potato) meal, plus do not discount any type of fish dish (Tamarind Fried Fish, Meen Puttu, & Chilli Sardine) for enhancing and enlivening your meal. Okay. Story over and time for the recipe now……………Oh, oh, before I forget, perhaps you would like to have a look at the video attached below on interior decorating your house with galangal leaves/daun lengkuas? Have fun. Take care everyone!!
Monday, December 14, 2020
And so? Every now and then, or every often, we yearn for a different cooking style of the same dish. Of course. The same goes in my house. I mean, it can’t be the same cooking style for the same dishes all the time? No. It can’t be. This time, instead of my regularity to a similar Korma, or Kurma Gravy, or Curry, I did a different kinda Korma. Korma or Kurma (Navratan Korma, Vegetable Kurma & Mutton Kurma), I reckon is a popularity amongst the Indian community and perhaps, throughout the sub-continents of India (Hyderabadi Biryani & Vegetable Kadhi), also, other parts of the world. After all, food likings, food delights and food cooking from various part of the world, has, without a doubt, travelled throughout the globe. Therefore, the food of one country is the availability in other countries, and also, cooked by people like me in Malaysia who like to keep their food life interesting, trilling and aha, sex-citing as well. Sex-citing! Aha! If you are a true and true foodie, you will know what I mean. The rest of you? Go figure and I bet you will agree.
Monday, December 7, 2020
Hi all you amazing and wonderful people.
How have you been? Hope all is well and extremely positively good. Me? What about me? I am doing good as well. Oh-well! It’s not all perfection, rosy and sunshiny all the time. But, I keep going positively. Even if things go wrong. Even if, every once a while or every now and then I feel the world has collapsed on my head. My life! Hah! A colourful life. Yea. I like to keep my life colourful.Always. The latest colors pop-yea-yea in my life? “Karthigai Deepam” Hindu religious festival. Also known as the “Festival Of Lights”, specifically the lights of Lord Shiva’s enlightenment and this festival, celebrated over a period of three days is about lighting the earthen lamps. For me, been like, in fact, I can’t even recall when was the last time I ushered this festival of lights. Most probably, I think, most probably, 30 over years ago. That too, during my growing up years in Brickfields when I was single and available. This year! Aha!. I just felt vibes. The vibes to lighting the earthen lamps. On the first day, 31 lights lighted up, second day, 51 lights and on the third day, wow, 101 earthen lamps lighted up in my garden. My garden. My pride and joy, and of course, I am the gardener. Gardening. My stress buster and one of those which is part of my colourful life.
Wednesday, December 2, 2020
The typical, traditional, authentic Malaysian Malay dessert. Sweet Durian Porridge & Steamed Glutinous Rice, aka, Serawa Durian & Pulut Kukus. My-my! Durian lovers! You will love, love this absolutely delicious mouth watering, our Malaysian dessert. Yes. You will. Take it from this “The Crazy Lover”. What about the rest? The rest who are not so fancy frilly over the smell and tastes of durian? Why not? Try. You must. After all. Unless you try, you never know right? Furthermore, don’t discriminate food. Any kinda. Be adventurous. Be a joy and love to food of all walks of life. Including, of course, our Malaysian food is still the best and our desserts, ahhhh, they are such a major delight (Pulut Inti & Wajik Pulut). Best in the world. Best out of the rest. Precisely. But, in any case, you have tried durian and durian is still a no go to? Replace durian with jackfruit or whatever and whichever fruit you believe can take the place of durian.
Tuesday, November 24, 2020
Why and what's with this "The Crazy Lover" and her beauty drawing story to and of Garnier New Light Complete Whitespeed Whitening Serum? What else. Possibly? One of the major concerns for her "My Fifty Six Life" Indian skin? Pretty much. The one hell of a hack pigmentation and dark spots. Hellish for a fact. No. They won't leave me alone. No matter what. No matter how careful I am. Despite applying sunblock and also, ensuring that I wear a scarf whenever I can't avoid the sun. Still? Damn frustrating. But you know what? My beauty motto? Never give up. Why on earth or heaven should I anyway. No. I won't. Henceforth, Garnier New Light Complete Whitespeed Whitening Serum? Furthermore. Remember I told you before.Whenever I am in Econsave (Garnier White Speed Yoghurt Sleeping Mask)? Let alone whenever I pass by beauty stores, drugs stores and pharmacies? Unavoidable. Least to least, a skincare product will return home with me. This time. From Econsave to my dressing table? Indeed. Garnier New Light Complete Whitespeed Whitening Serum (RM9.80).
Tuesday, November 17, 2020
Indonesian Food (Ikan Cabe Ijo). Indonesian Cuisine (Terong Balado Pedas Manis). Indonesian Cooking (Sayur Lodeh). Yes I am. I am the star. The number one, glittering, shining star. The star as an avid, number one fan of Indonesian food or Indonesian cuisine. I am also the glossy, twinkling and lighted up star as well to Indonesian cooking (Sambal Goreng Teri). Of course. I know. Self praise is a disgrace. Then again? Who cares? I don't because if you don't praise yourself, like what? You are waiting for others to praise you? Oh please. Cut the crab. Anyway, I am without a doubt, the cooking star in my kitchen. In my own ways as the Indonesian chef in my house. But not like kinda, I have cooked a whole, long stretch of Indonesian dishes. The essentials though. The most probably, famed ones though (Ikan Balado) and my trip to Indonesia a couple of years ago? Oh-My-My-Love (Surakarta/Solo). The daily food love affair to Indonesian food happiness, which included the various types of tempe dishes (Yogyakarta Indonesia).
Thursday, November 12, 2020
A big or biggest no-no in the beauty department or compartment for "I am every woman" out there, is, not clearing out whatever you have applied for the day on your face before your beddy-by time. In other words, it has to be the vital "beauty terms and conditions" to a totality of, cleansing off your skin care and make-up (Lakme Matte Lip Color), before crawling, hopping, jumping or rolling on your bed. Otherwise? Sulk and complain about your dry like the drought skin, or the acnes, pimples or uneven, lifeless skin. Or worst to worst. A better idea will be? Be a jealous or envious beauty pig by bitching about women whose skin is glowing ke the stars or moon. Women who care for their skin. Aha! I hope what I have said, have or will knock tremendously beauty common sense into your one and only brain? Hopefully. Keeping my fingers crossed.
Monday, November 9, 2020
This sardine cooking story in my house? Always, forever and I am absolutely certain will go on, and on. Either every now and then, or for a fact, I reckon, every often like a rapid fire or towering inferno. What's with sardines in my house if your curiousity is killing you? In other words, why sardines are one of our food prides? Actually, you know what? I really don't have an absolute answer for you. Perhaps better be said as, because fish is sort of a favourite in my house (Western Style Pan Grilled Spicy Salmon, Nyonya Fish Curry & Ikan Goreng Asam Jawa), and sardines, especially, since our local catch, they are pretty, really affordable and mind you, tastiness as well. Regardless, whether the fresh ones or canned sardines (Sardine Varuval & Sardine Peratal). Sardines! Yea. There will always be the favourites to sardines like sardine curries (Nadan Fish Curry), or the Malaysian, our chilli based and chilli cooked sardine side dishes. For me personally, the craziness and madness will forever be our Malay style gravy style sardines dishes (Tempoyak Masak Lemak Sardine & Sardine Masak Cili Padi). Those spicy (Sardine Sambal), salty and tadbit of sweetness, the Malay or Malaysian revelation of mouth-popping, yippie-yeh-yeh tastiness (Nyonya Acar Fish).