Malaysian! Medical student currently in Cairo, Egypt.
Lets make positivity flows through our veins!
i see the world from my perspective

 

Interconnected:
Morning in Ampangan, Seremban after a heavy rain. 
Damp and calming with it’s carming essence.
#morning #potd #nofilter #beauty #igersmalaysia #malaysia

Interconnected:
Morning in Ampangan, Seremban after a heavy rain.
Damp and calming with it’s carming essence.
#morning #potd #nofilter #beauty #igersmalaysia #malaysia

My lovely parents. Salam Aidilfitri and a happy Eid Mubarak
#riangRiaRaya #eidMubarak #igersmalaysia #salamAidilfitri

My lovely parents. Salam Aidilfitri and a happy Eid Mubarak
#riangRiaRaya #eidMubarak #igersmalaysia #salamAidilfitri

Tradition at it’s peak: Part 4:

Lodeh is lontong gravy less popular sister with a creamier taste and white gravy in comparison to lontong (lontong with yellowish-green gravy).
Lodeh is perfect with ketupat or lontong (the rice lontong not the gravy kind) especially when served hot.
Lodeh is a gravy of mixed vegetable, shrimps, cubes of tempe and toufu cooked in freshly squeezed coconut milk with a hint of shrimp paste.
For those who’ve tried it before, the mere smell or even heard about it might makes someone mouth waters. #eidMubarak #riangRiaRaya #salamAidilfitri #igersmalaysia #malaysia

Tradition at it’s peak: Part 4:

Lodeh is lontong gravy less popular sister with a creamier taste and white gravy in comparison to lontong (lontong with yellowish-green gravy).
Lodeh is perfect with ketupat or lontong (the rice lontong not the gravy kind) especially when served hot.
Lodeh is a gravy of mixed vegetable, shrimps, cubes of tempe and toufu cooked in freshly squeezed coconut milk with a hint of shrimp paste.
For those who’ve tried it before, the mere smell or even heard about it might makes someone mouth waters. #eidMubarak #riangRiaRaya #salamAidilfitri #igersmalaysia #malaysia

Tradition at it’s peak: Part 3:

So once again this year, my mom had put me in charge of making chicken rendang while she makes beef rendang and sambal kacang.
Rendang is a traditional must-have dish during Eid Mubarak celebration especially in Malaysia and Singapore.
Rendang is a blend of fresh ingredients usually grown in the areas of Malay archipelago, namely: red onions, galangal or blue ginger, lemon grass, red chillies and ginger, harmoniously cooked in coconut milk (preferrably freshly squeeze), added with kerisik (grated, cooked or roasted coconut paste), tumeric leaves and lime leaves. 
The secret key of Rendang making is: patience; as it consumes hours to reach into perfection.
Picture is taken in the middle of making beef rendang by mom. #eidMubarak #salamAidilfitri #riangRiaRaya 
*galangal is lengkuas
*lemon grass is serai
*tumeric leaves are daun kunyit

Tradition at it’s peak: Part 3:

So once again this year, my mom had put me in charge of making chicken rendang while she makes beef rendang and sambal kacang.
Rendang is a traditional must-have dish during Eid Mubarak celebration especially in Malaysia and Singapore.
Rendang is a blend of fresh ingredients usually grown in the areas of Malay archipelago, namely: red onions, galangal or blue ginger, lemon grass, red chillies and ginger, harmoniously cooked in coconut milk (preferrably freshly squeeze), added with kerisik (grated, cooked or roasted coconut paste), tumeric leaves and lime leaves.
The secret key of Rendang making is: patience; as it consumes hours to reach into perfection.
Picture is taken in the middle of making beef rendang by mom. #eidMubarak #salamAidilfitri #riangRiaRaya
*galangal is lengkuas
*lemon grass is serai
*tumeric leaves are daun kunyit