Hi, I’m Jasmine, the writer of this blog which was started in 2008 and here’s a little background about myself – I was born in Malaysia and spent my childhood there and have lived in the UK and the US for some periods of time. I started this blog as a creative outlet for my culinary wanderings that were borne out of being homesick which has since blossomed or is blossoming into something more for which I am incredibly grateful. I recently started doing food styling, recipes design and food photography for clients which would never have crossed my mind earlier. This is a world beyond charts, Bloomberg, share prices and the like – can you guess my ‘day job’ yet?
I am the recipe developer, cook, baker, photographer and writer for this blog. I aim to share both classic, authentic recipes that I know and love through my heritage and new recipes that I create along the way. Apart from the usually easy and simple recipes, I hope to also give you glimpses of the culture behind the food and show you that there’s much more to Chinese/ Asian food than just greasy take-outs.
I am a self-taught home cook with guidance from my mom who is a great cook and through plenty of trials and errors aided by bouts of curiousity and of course by the fact that I love to cook (and eat!) good food. If it were not for living abroad, I would probably have not even started gaining an interest in cooking, much less food styling and food photography so this blog makes my years abroad that much more meaningful. As with a lot of food bloggers, I am still seized by a constant on-off prop fever so I am always on the hunt for the next ‘perfect’ plate or prop to complete my photos.
Some of my favourite chefs/ cooking personalities include Tom Collichio and So Sze Wong. Just in case you were curious, my ‘day’ job is in the finance industry and I am an economist by education where I hold a degree from the LSE. You can also find me on facebook, twitter, foodgawker, tastespotting and photograzing.
I love your comments and feedback so please leave me a comment or email me anytime even if it’s just to say ‘hi’! I try to be as meticulous as I can in my instructions but please don’t hesitate to ask questions about my recipes or if any of my recipes don’t work for you, please let me know and I will definitely try to help. If you have difficulty sourcing for any of the ingredients listed, please ask me anytime and I will try my best to help or suggest suitable alternatives.
Happy Cooking!