“There is no passion to be found playing small – in settling for a life that is less than the one you are capable of living.” -Nelson Mandela
Let the legacy of Mandela remind us to remain courageous in the face of fear, believe in humanity during times of discord, and strong even when we feel powerless.
Let his memory encourage us to live purposeful, amazing lives. Our best lives. #mandela
(at Tanjung Tokong 丹绒道光)
Secret Supper Day 3: No food pics because they looked gross, but Chef Shuk (shown) made Fish Curry with Roti Bengali, Kacang Panjang, Singapore Beehoon, and gave a live demonstration while making Beef Rendang, which was made with water buffalo. Every dish was amazing!
Afterward, we were wooed into post-indulgence relaxation by a jazz band, to honor the “Frank Sinatra of Malaysia”, P. Ramlee.
These three nights of lovely food from well-known chefs and entertainment cost 30 ringgit per night/$10 USD per night. Soooo glad that I convinced the organizer to fit me in - All three events were sold out! #secretsupper #inbetweenfestival #penang
(at Jawi House Cafe Gallery)
After supper performance by the Indian Dance Troupe from the Temple of Fine Arts. #secretsupper #inbetweenfestival #penang (at Salsas)
Secret Supper Day 2: North Indian fare with all fresh ingredients. Shown: Chicken Kurma - Not Shown: Saffron basmati rice, sweet hot mango chutney, pan fried cauliflower with tomatoes, lamb kebab with mint chutney, and for dessert, rose scented apple kheer. Accompanied by a lovely Shiraz. SO. GOOD. #inbetweenfestival #penang (at Salsas)
Nyonya food is a fusion of Chinese and Malaysian spices and cooking techniques (with Indonesian influences), which was the result of the early Chinese settlement in Malaysia.
(at Ren i Tang)
Basking in the afterglow of our Secret Supper featuring authentic Nyonya cuisine, prepared by the one and only Pearly Kee! Was too busy digesting to smile, lol. SO much (AMAZING) food! #inbetweenfestival #penang (at Ren i Tang)
Learned some valuable lessons this week. Knowing that you deserve more and holding yourself accountable to it are two different things. Preparing for a more honest, accountable and productive 2014. #myjourneybeginsnow
I love my imperfect food modeling! When there is a lot on my mind, a lot will be cooking on my stove. No really, I’ve made enough chili for a soccer team. I’m no good at cooking for one.
Anyhoo, I followed the traditional beef chili format (spooned onto a bit of organic brown rice), but I added green and red Asian chili peppers, chopped okra and carrots, and plenty of cumin and coriander. Secret ingredient: Red wine
Melty toppings: Organic sour cream and shredded cheddar - I was too lazy to shred my own (self-shred is always better though!) (at Tanjung Tokong 丹绒道光)