what’s blooming?

I like coming home to Hakka Chan in Melaka. The peace, the tranquility amidst the fuss that mom and dad accord us, every time we are back home.

The most welcoming part though is Mom’s random garden. Each visit, there will be different plants blooming or new vegetable patches flourishing with new herbs.

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This awfully deformed sunflower is one of our the latest blooms.


My favorite purple hydrangea, so abundantly elegant.


Sweet smelling and very shy Jasmine.

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In the kampong, this flowering ginger plant is locally named “tissue paper flowers” because its crinkled corollas resemble crepe papers. Otherwise, it’s known as crepe ginger or  costus speciosus.


Somehow this yellow hibiscus command more respect than the red ones that are in full bloom on the background.

sarawak kolok mee

air flown from kuching

Every so often, I am tickled and amused by how my friends are all so crazy about a certain wanton noodle cooked the Sarawak way.

How good can it be, I asked. Of course I hadn’t tasted it before.

Being a loyalist, I wouldn’t have thought of a better way to serve a plate of wanton noodle other than  it  garnished with thick juicy barbecue marbled  pork belly with a tiny bowl of chicken stock with 3 hearty meat dumplings.

Stevie, who isn’t too crazy about noodles, actually ate 3 bowls of kolo mee daily while in Kuching earlier for the Green Forest Musical Festival in year 2011. The simplicity of taste caught his attention.

Recently, a packet of half a dozen ball of kolo noodles arrived our home. Sacredly, like a much treasured commodity. Air flown and hand carried by a fellow Sarawakian friend.

I now believed that kolo mee is the much mule couriered stuff across the South China Sea between the Peninsular and the Borneo Island.

what I have, i use

Hakka Chan Simple Sarawak Kolo Mee


  • Kolo Noodles 
  • Minced meat preferably marbled pork belly
  • Fired thinly slice garlic
  • Oil from frying garlic
  • Oil for frying meat
  • Spring Onions/Basil leaves – your choice
  • Vinegar
  • fish sauce – compulsory
  • salt and pepper
  • boiling water


  1. Marinate mince meat with some salt and pepper.
  2. Prepare some oil to fry garlic till crispy and golden brown. Drain and set aside for garnishing.
  3. The fragrant garlic oil be kept to use as base for assembling the meal.
  4. Use a few tablespoon of the garlic oil to lightly fry the mince meat.When cooked, drain and set aside
  5. Prepare to boil a pot with hot water for you to cook the noodles.
  6. Prepare a deep serving bowl. Put a tablespoon of garlic oil. Some fish sauce and vinegar to your palette.
  7. Toss in a ball of handmade kolo mee into the boiling water.
  8. Cook it al dente, remember not to over cook or noodles tend to be soggy and mushy. Drain.
  9. Place drained noodles into the prepared stock combination of oil, vinegar and fish sauce.
  10. Mix thoroughly and garnish with the minced meat, fried garlics and basil leaves.
kolok mee

I Am Back!

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I really feel so bad for neglecting this blog.

Twitter and Instagram, make communications and sharing so instantaneous. Easy and fast. Blogging becomes time consuming and a hassle, funny it used to be a joy. It still is, don’t get me wrong.

I love sharing my Hakka Chan moments and registering them here for my family and friends. Mostly, because I want to keep this space special for my Chan family that has become a big part of my life now.

Stevie and I celebrated our 3rd wedding anniversary last January. There are so many stories to share and I hope to include you in my loving journey of joy.

E A T . L O V E . P L A Y