2024 Was Great, 2025 Will Be Even Greater!

10 Reflections of Achievements from 2024

 

1. The most interesting quote I came across:

 

"Most people are about as happy as they make up their minds to be." - Abraham Lincoln

 

2. Something new that I tried:

 

Enrolled in Master of Marketing at Sunway University.

 

3. A self-regulation skill I learned:

 

It's always beneficial to put on a poker face first.

 

4.  A problem I had to solve:

 

Acceptance of things beyond my control as soon as I can.

 

5. The most challenging moment:

 

Dealing with misaligned expectations and outcomes.

 

6. A habit I developed:

 

Never skipping sunscreen in my daily skincare routine.

 

7. A goal I reached:

 

Booked a trip to Seoul in 2025.

 

8. The best memory of 2024:

 

Holiday in Sarawak and Club Med Guilin, China.

 

9. The most favorite activity of 2024:

 

Online shopping for stuff for traveling, kiddos's sports gear, etc.

 

10. Something I will never forget from 2024:

 

Happiness is a choice. Don't let anyone take that away from you.

 

🎄🎁🎉 "The most important thing is to enjoy your life—to be happy—it's all that matters." - Audrey Hepburn 🎉🎁🎄

Let 'be happy' be our aim for how we want 2024 to end and 2025 to begin. 😁😍😁

Remember, "some cause happiness wherever they go; others whenever they go." - Oscar Wilde 🤣🤣🤣

 

Happy New Year!

P.S.: Check out my compilation of annual posts since 2007.

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Kimchi, Tuna & Tofu Beehoon Soup

Kimchi, Tuna & Tofu Beehoon Soup

Kimchi, Tuna & Tofu Beehoon Soup is a nurtritious dish that brings together the tanginess of kimchi, the umami richness of tuna, and the satisfying chew of firm tofu and thick beehoon. This versatile, wholesome soup is packed with flavour and nutrients, making it a comforting and quick-to-prepare meal for any time of the day, especially on busy days.

 

Servings: 4 | Cooking time: 30 minutes

 

Ingredients

 

250g thick beehoon, soaked until soft, drained

1 cup kimchi, chopped
1 can (150–180g) tuna, drained (preferably in oil)

1 tablespoon gochugaru (Korean red chilli flakes)

1 tablespoon soy sauce

1 tablespoon cooking oil

1 medium yellow onion, sliced

3 cloves garlic, minced

4 cups water

1 block tofu, cubed

Instructions

1. Heat cooking oil in a pot over medium heat. Add garlic, onion, and kimchi. Sauté for 3–4 minutes until fragrant.

 

2. Stir in the drained tuna, gochugaru, and soy sauce. Mix well to coat the ingredients.

 

3. Pour in water and bring to a boil.

 

4. Reduce the heat to low and let the soup simmer for 15 minutes. Add tofu cubes and cook for another 5-6 minutes.

 

5. Add drained thick beehoon and cook for another 5 minutes. Add more water if necessary.

6. Taste and adjust seasoning if necessary. Turn off the heat and serve hot.

Download the recipe card for kimchi, tuna & tofu beehoon soup

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Kimchi & Tuna Soup

Kimchi & Tuna Soup

Kimchi & Tuna Soup is a quick and flavourful Korean-inspired dish combining the tangy, spicy kick of kimchi with the rich umami of canned tuna. This comforting soup is an excellent choice for those seeking a quick, nutritious, and satisfying meal.

 

The fermented kimchi adds a robust spiciness and slight sourness, which pairs perfectly with the savoury, protein-rich tuna. The soup is versatile and can be enhanced with tofu, vegetables, or other ingredients to suit your taste.

 

Ideal for busy weeknights, it’s a one-pot dish that delivers a burst of bold flavours with minimal effort, making it a favourite for lovers of Korean cuisine. Enjoy it with a side of steamed rice for a complete and wholesome meal.

 

Servings: 4 | Cooking time: 25 minutes

 

Ingredients

 

1 cup kimchi, chopped
1 can (150–180g) tuna, drained (preferably in oil)

1 tablespoon gochugaru (Korean red chilli flakes)

1 tablespoon soy sauce

1 tablespoon cooking oil

1 medium yellow onion, sliced

3 cloves garlic, minced

4 cups water

1 block tofu, cubed

1 packet enoki mushroom

1 handful kuchai, cut into long strips

Instructions

1. Heat cooking oil in a pot over medium heat. Add garlic, onion, and kimchi. Sauté for 3–4 minutes until fragrant.

 

2. Stir in the drained tuna, gochugaru, and soy sauce. Mix well to coat the ingredients.

 

3. Pour in water and bring to a boil.

 

4. Reduce the heat to low and let the soup simmer for 15 minutes. Add tofu cubes and enoki mushrooms. Cook for another 5-6 minutes.

 

5. Add kuchai and cook for another 3-4 minutes.

6. Taste and adjust seasoning if necessary. Turn off the heat and serve hot with steamed rice.

Download the recipe card for kimchi & tuna soup

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Spicy Bracken (Gosari) & Beef Stew

Spicy Bracken (Gosari) & Beef Stew

Spicy Bracken (Gosari) & Beef Stew is a hearty dish featuring tender beef, earthy bracken (gosari), and bold flavours from Korean gochujang and gochugaru. I may not have the perfect authentic Korean recipe but having a bowl of this piping hot stew is perfectly comforting on a rainy day.

 

Servings: 4 | Cooking time: 45 minutes

 

Ingredients

 

200g bracken (gosari), soaked overnight, cut into bite-sized pieces
250g beef, cut into small chunks
1 packet shimeiji mushroom1 medium onion, finely chopped

1 medium yellow onion, sliced

3 cloves garlic, minced

100g Korean vermicelli, soaked

2 tablespoons gochujang (Korean red chilli paste)

1 tablespoon gochugaru (Korean red chilli flakes)
2 tablespoons soy sauce

1 tablespoon sesame oil

6 cups water

Salt and pepper to taste

Instructions

1. Heat sesame oil in a pot over medium heat. Add beef chunks and garlic. Stir-fry until the beef is browned.

 

2. Mix in gochujang, gochugaru, and soy sauce. Stir well.

 

3. Add bracken, sliced onions, and shimeiji mushroom to the pot. Stir everything together for 2–3 minutes.

 

4. Pour in water. Bring to a boil, then reduce to a simmer. Cook for 30–35 minutes, allowing the flavors to meld.

 

5. Add Korean vermicelli and simmer for another 5-6 minutes.

6. Taste and adjust with salt and pepper. Serve hot.

Download the recipe card for spicy bracken (gosari) & beef stew

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One-Pot Chicken, Mushroom & Chinese Sausage (Lap Cheong) Rice

One-Pot Chicken, Mushroom & Chinese Sausage (Lap Cheong) Rice

One-Pot Chicken, Mushroom & Chinese Sausage Rice is a flavourful and hearty dish that combines chicken, Chinese mushrooms, lap cheong, and rice with soy sauce and aromatic seasonings for a comforting, fuss-free dinner. I usually cook this dish in the rice cooker.

 

Prepping time: 15 minutes | Cooking time: 70 minutes (using smart rice cooker) | Servings: 4

 

Note: Here's a compilation of recipes for the dishes I cooked using my Philips Avance Collection Fuzzy Logic Rice Cooker. This is not an affiliate or promotional link.

 

Ingredients

 

2 cups jasmine rice, rinsed
2 chicken thighs, cut into bite-sized pieces
4 dried shiitake mushrooms, soaked & quartered
2 Chinese sausages (lap cheong), sliced
1 knob (2") old ginger, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon cooking oil
1 ½ cups water

Salt and pepper to taste

 

Instructions

 

1. Heat cooking oil in a pan. Add onion, garlic, and ginger. Sauté until fragrant.
 
2. Add in rice, chicken pieces, sliced Chinese sausages, and mushrooms. Stir and cook for 2–3 minutes.
 
3. Stir in light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well to coat all the ingredients.
 
4. Transfer the sautéed mixture to the rice cooker. Add water and stir everything gently to combine.
 
5. Turn on the rice cooker and select the "Casserole Rice" mode. Let it cook for approximately 60 minutes.
 
6. Once the rice cooker beeps, check the rice. Adjust seasoning if necessary. Continue the cooking for the last 10 minutes.

 
7.  Once the rice cooker beeps again,  it is time to switch it off. Fluff the rice and serve hot.

Download the recipe card for one-pot chicken, mushroom & Chinese sausage rice

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Yogurt Chicken Curry (Kid-Approved)

 

Yogurt Chicken Curry (Kid-Approved)

Yogurt Chicken Curry is a creamy, aromatic, and kid-approved dish that combines tender chicken pieces with a tangy yogurt-based sauce, curry spices, and hearty chunks of potatoes and carrots. This comforting curry is rich in flavor yet simple to prepare, making it ideal for weeknight dinners or family gatherings. The yogurt not only adds a unique tangy flavor, but also tenderizes the chicken, giving it a melt-in-your-mouth texture.

 

Prepping time: 30 minutes (including marination) | Cooking time: 35 minutes | Servings: 3-4

 

Ingredients

 

500g chicken breast, cut into pieces
1 cup plain Greek yogurt
2 tablespoons cooking oil
1 medium onion, finely chopped
3 cloves garlic, minced

2 Maggi curry cubes

3 medium potatoes, cut into bite-sized chunks

1 large carrot, cut into bite-sized chunks
1-2 cups water (adjust based on desired consistency)

A pinch of salt (adjust to taste)

Instructions

 1. In a bowl, mix chicken breast with yogurt and a pinch of salt. Let it marinade for about 30 minutes.
 
2. Heat cooking oil in a pot over medium heat. Add chopped onions and minced garlic. Sauté until fragrant and golden.
 
3. Crumble the Maggi curry cubes into the pot. Add a splash of water and stir to dissolve the cubes into the mixture.
 
4. Add the marinated chicken along with the yogurt mixture. Stir well to coat the chicken with the rest of the ingredients in the pot.
 
5. Stir in the cubed potatoes and carrot, mix well with the chicken. Add 1–2 cups of water, depending on your preferred curry consistency.
 
6. Cover and simmer for 30-35 minutes, stirring occasionally, until the chicken is cooked through and the potatoes and carrots are tender.
 
7.  Add a pinch of salt to taste and turn off the heat. Serve with steamed rice or flatbread.

Download the recipe card for yogurt chicken curry

 

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Soy Sauce Chicken (Rice Cooker Version)

 

Soy Sauce Chicken (Rice Cooker Version)

Soy Sauce Chicken is a savoury and aromatic dish made by simmering chicken in a flavourful mixture of soy sauce, sugar, ginger, garlic, and spices. The result is tender, juicy chicken with a rich, glossy glaze that pairs perfectly with steamed rice or noodles.

 

Prepping time: 10 minutes | Cooking time: 50 minutes (using smart rice cooker) | Servings: 3-4

 

Note: Here's a compilation of recipes for the dishes I cooked using my Philips Avance Collection Fuzzy Logic Rice Cooker. This is not an affiliate or promotional link.

 

Ingredients

 

2 chicken leg quarters
3 tablespoons cooking oil
1 medium yellow onion, sliced
1 knob (2") old ginger, sliced
3-4 cloves garlic, crushed
4 dried Chinese mushrooms, soak to rehydrate and sliced
1 teaspoon 5-spice powder
4-5 tablespoons light soy sauce
3-4 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
Some water, if necessary

Instructions

1. Rub the inside of the rice cooker pot with cooking oil to prevent sticking.

 

2. Place the chicken leg quarters in the rice cooker.

 

3. Add onion slices, ginger slices, crushed garlic, and mushrooms on top of the chicken.

 

4. Sprinkle the 5-spice powder evenly over the ingredients.

 

5. Add light soy sauce, dark soy sauce, oyster sauce, and brown sugar.

 

6. Turn on the rice cooker and select the “Standard” cooking mode.

 

7. Cook for 40 minutes, then check the chicken. If needed, add a small amount of water to create more gravy or adjust the consistency.

 

8. Once the chicken is fully cooked (by 50 minutes), turn off the rice cooker. Serve hot with steamed rice or noodles.

Download the recipe card for soy sauce chicken

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Korean Soft Tofu Stew (Sundubu Jjigae) featuring Okmaya Soft Tofu Stew Paste

 

If you know me, you’ll know I’ve completely fallen head over heels for Korean food—especially anything with kimchi in it. So it’s no surprise when I say I love cooking up this bowl of piping hot, delicious, and oh-so-comforting Korean soft tofu stew (Sundubu Jjigae)!

Ingredients

 

1 packet Okmaya Soft Tofu Stew Paste

150ml water

1 packet kimchi

1 packet soft tofu

1 egg

1 packet enoki mushroom

1 packet kuchai

 

 

Instructions

 

1. Pour the Okmaya Soft Tofu Stew Paste into a pot. (The photo below shows what the paste looks like before adding water and ingredients.) Note: This is not a sponsored post.

2. Add 150ml of water and bring it to a boil.

 

3. Add kimchi, soft tofu, and enoki mushrooms. Cover the pot and let it simmer for about 8-10 minutes over medium heat.

 

4. Toss in the kuchai and cover the pot for another 3-4 minutes. (I don’t want to overcook the kuchai!)

 

5. Crack in an egg, and once the egg white has solidified, turn off the heat.

 

6. Serve it up piping hot and enjoy this delicious, hearty Korean meal!

Video

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Long Holidays 2025 in Malaysia

 

2024 is ending soon. Take a look at the list of long holidays 2025 in Malaysia and feel free to download the infographic. You can start planning your holiday trips too. Let's begin 2025 with a bang by planning way ahead! Woohoo!

 

List of Long Holidays 2025 by Month in Malaysia

January & February 2025

29-Jan (Wed): CNY Day 1

30-Jan (Thu): CNY Day 2

31-Jan (Fri): Apply leave

1-Feb (Sat): Weekend

2-Feb (Sun): Weekend

 

8-Feb (Sat): Weekend

9-Feb (Sun): Weekend

10-Feb (Mon): Apply leave

11-Feb (Tue): Thaipusam

March 2025

15-Mar (Sat): Weekend

16-Mar (Sun): Weekend

17-Mar (Mon): Apply leave

18-Mar (Tue): Nuzul Al-Quran

 

29-Mar (Sat): Weekend

30-Mar (Sun): Weekend

31-Mar (Mon): Hari Raya Day 1

1-Apr (Tue): Hari Raya Day 2

May 2025

1-May (Thu): Labour Day

2-May (Fri): Apply leave

3-May (Sat): Weekend

4-May (Sun): Weekend

 

10-May (Sat): Weekend

11-May (Sun): Weekend

12-May (Mon): Wesak Day

 

31-May (Sat): Weekend

1-Jun (Sun): Weekend

2-Jun (Mon): Agong’s Birthday

June 2025

 5-Jun (Sat): Weekend

6-Jun (Sun): Weekend

7-Jun (Mon): Hari Raya Haji

 

27-Jun (Fri): Awal Muharram

28-Jun (Sat): Weekend

29-Jun (Sun): Weekend

August & September 2025

30-Aug (Sat): Weekend

31-Aug (Sun): National Day

1-Sep (Mon): Replacement Holiday

 

5-Sep (Fri): Maulidur Rasul

6-Sep (Sat): Weekend

7-Sep (Sun): Weekend 

 

13-Sep (Sat): Weekend

14-Sep (Sun): Weekend

15-Sep (Mon): Apply leave

16-Sep (Tue): Malaysia Day

October 2025

18-Oct (Sat): Weekend

19-Oct (Sun): Weekend

20-Oct (Mon): Deepavali

December 2025

25-Dec (Thu): Christmas
26-Dec (Fri): Apply leave
27-Dec (Sat): Weekend
28-Dec (Sun): Weekend

 

What a wonderful thought it is that some of the best days of our lives haven’t even happened yet. — Anne Frank

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