My first blog!

Hi everyone! Well, I am very new to this blogging society. I’ve read a lot of other’s blogs in my lifetime but when it came to owning one myself, it was an inner debate which I just surrendered to – eventually.

So, a little about me. My name is Sharlinie, Malaysian by birth and currently reside in the UK. I am a writer and currently on the verge of finishing my first book titled Courage, which I am going to publish next year – 2018. ( Celebrations on the cards!!! )

I wanted to get it published this year, ( I’ll just keep it short..)  but being a perfectionist, a book enthusiast, avid reader and with some wise editorial advice, I am perfecting my baby as it grows!

This website is about anything and everything. Sharing a lot of my travels, food and recipes, family traditions and customs of my birth country and adopted country.

So, please stay with me and feel at home while I type away my daily anecdote. You are always welcome to join me with a nice cup of hot tea or coffee and pen down your thoughts, opinions, feedbacks or even if it’s just to drop a – Hi!

Orange, Apple and Kiwi Smoothie.


2 Large Oranges – juiced

1 Red Apple – chopped

1 Kiwi – Peeled and chopped

1 Celery Stick – chopped

1/2 teaspoon of grated Ginger

100ml Cold water

Just blend all the ingredients and enjoy!

I love adding ginger to my smoothies. It’s great for blood circulation and helps to rid off toxin from the body.

So, if you are one to suffer from headaches and migraines, try this smoothie or your favourite version with some ginger! Miracle in a glass!


Rice – the sweet fruits of labour. An immeasurable owe to the Asian Farmers.

A staple of the Asian community.

It is known by many names; Beras in Bahasa Melayu, Riso in Italian, Kome in Japanese but my favourite – Arisi in Tamil language, my mother tongue. I love how it sounds almost similar to the word Arasi, which means, the Queen in Tamil language.

We only pay attention to the outcome but most of us ignore the hard work that has gone into the preparation of a creation.

Everyting is easy these days. We go to a local supermarket, pick up a bag of rice, come home, cook and eat. Some even have it easier – just pick up a cooked packet of rice, heat it up and eat. Work done!

Have you wondered where the rice you eat comes from? The painstaking labour that has gone into putting that polished white gems on your plate. It tastes good, correct? The many transformation it takes and the dishes it could be cooked into, from the pilau to biriyani, to puffed rice and pudding. Even widely used in cosmetics and the beauty industry.

The actual process begins in a village, thousands of miles away from our comfortable couches and air-conditioned rooms. In the fields of India, Thailand, Vietnam, Madagascar, Philippines, Japan and Malaysia. In scorching heat – planting paddy or rice, the crops then harvested and dried, threshing; a process where rice is separated from the straw, then distributed and milled and polished, packaged and sold. Months of sweat and blood that we conveniently acknowledge to ignore.

As I wrote my first recipe on my blog today, I realised the fond memories having rice with my meals. It was not the eating but the appreciation to hundreds of farmers across the world who made it possible for me to still take a handful of rice which was first introduced to me by my Mother, as food.

And I remember my late Father always reminded us not to waste a grain, not to step on rice, not to throw food. But also a bit of cooked rice on a plate was kept aside and ate with a short prayer before the start of the meal, to say thank you. Was it a Thank you to God for bringing this food to us? I haven’t seen God but I believe what they meant by God was those who made it possible for you and me to have what we have, considered the works of greater humanity. The presence of God or something more in this Universe felt through gratitude. To leave aside one’s own pain and discomfort as a service to humnity for the comfortable live of others.

You see, what we can easily take for granted is something that another works hard for, and most times just for the same handful for them and their loved ones. Something that we should all be grateful for, especially where people are chasing after material gains rather than what matters most.

So, here I am sharing a bit of love and a lot of gratitude for the Asian farmers for keeping me alive and the memories of my cultural background to go on..

I hope you appreciate them as much as I do and try the recipes.

Lots of Love XX

Cod Kedgeree.

Khichdi – I remember my mum cooking Khichdi when I was a young child.

The combination and aromas of basmati rice, split moong dhal and ghee just brings fond memories of my childhood. This dish often cooked when someone at home is unwell, the mix of herbs and spices such as turmeric, cumin seeds, fennel seeds, black peppercorns and coriander are believed to enhance the medicinal values of this simple dish.

For me, the Khichdi was not just comfort food which was easily prepared and served in a bowl or a plate, but it was a way my Mother showcased her love in order to heal us when we fell ill. Inspite the conventional medicines prescribed by the doctor, my Mother believed that her cooking has greater healing properties because it was cooked with thoughts and love.

Thank you, Ma. As I haven’t been feeling well in recent times, your cooking brings me comfort thoughts and I believe I’m healing.

For the first time, I cooked Khichdi or Kedgeree as it’s famously known in England with the nations favourite fish, Cod! I made it my own recipe and the outcome was absolutely fantastic! This recipe will be my go to comfort, one pot, one bowl meal that is easily enjoyed at all seasons!


1 cup Brown Basmati Rice – washed and presoaked for 2 hours, drained
1/2 cup Split Moong Dhal – washed and presoaked for 2 hours, drained
1 cup of Cabbage – shredded
1 cup of Carrots – shredded
2 fillets of Cod ( or any fish of your choice ) – seasoned with salt and turmeric powder.
1 large Tomato – chopped
2 tablespoons of Ghee or Clarified butter
Hot water ( enough to cover the rice and lentils to cook )
Salt to taste
To fry:
1 teaspoon Cumin Seeds
1 teaspoon Fennel Seeds
1 teaspoon Turmeric powder
1 teaspoon Coriander powder
1/2 teaspoon Hing / Asafoetida
Thumb size Ginger – chopped
2 Cloves of Garlic – chopped
2 dried Red Chillies – chopped
1 medium-sized Red Onion – chopped
Serve with
Hardboiled Eggs
Greek Yogurt or Pickle
Method :
  1. Melt the ghee in medium heat in a non – stick saute pan. Fry the cumin and fennel seeds till it begins to splutter.
  2. Add the chopped onions, ginger, garlic, chillies to this and fry till the onions softens.
  3. Then add the rice and moong dhal to this mixture.
  4. Now add the turmeric powder, coriander powder, hing and stir until well incorporated. You want to fry this for a further 2 minutes in medium heat just to allow the spices and flavours to work its’ magic.
  5. Add the shredded cabbage and carrots and mix in.
  6. Now you pour enough water, just to cover the top of the rice and lentils. This has to cook in medium heat with the lid on for 20 minutes. You can half season it with salt and add more later if needed. But allow it to cook and just keep an eye that it needs water to cook.
  7. 20 minutes later, remove the lid and add the fillets of cod and chopped tomatoes. You want to cover it, give it a gentle burial into the rice. Cook it further for 15 minutes.
  8. Taste for salt before you turn off the heat.
  9. And your Cod Kedgeree is ready to be served with any salad of your choice. I enjoyed mine with hardboiled eggs, yogurt and red chillies!

Almost – All – Green Smoothie.


1 cup Broccoli Florets

1 Green Apple – chopped

1/2 cup Cucumber – chopped

A handful of Parsley

Juice of half a Lemon

1/2 cup of Cold Water

Add all the ingredients into your favourite blender, ( mine is a Nutri Bullet, it’s amazing, versatile and bullet fast) and enjoy a super fast and super yummy drink!

Redefine Perceptions of the Untold.


Define your own sexy. Feeling good in your current body and appreciating every bumpy curve is extremely sexy!
Don’t let social media and judgements from the unscrupulous shutter your image of you.
I’m an Asian woman of Indian ethnicity. A picture of me like this showing my décolleté – skin below my neck, or cleavage is a sin. Because Asian women aren’t allowed to showcase their body although we’ve remarkably contributed to the growth of our population through childbirth and breastfeeding which involves coitus by the way and not a miracle baby courier service from the skies as the mythological stories written and told by our forefathers and foremothers. Lets get one thing clear – If it’s okay for you to peek and check us out, then it is most definitely okay as women we embrace our bodies and sexuality.
An Asian woman can’t post a picture of herself in a bikini but you will like and comment of the exact of a European or Caucasian woman. You’re a fan of KK and her many relationships but not if she’s your Indian neighbour who has had 2 boyfriends. JLo is hot and sizzling owning those curves wearing almost nothing on that stage.You wear a skirt revealing your knees, automatically you’re of low moral values because the clothes you’re wearing is ‘skimpy’ .
The hypocrisy has no end in our society.
This caption has no means to promote nudity, sex or pornography. Nor is it to provoke controversy.
It’s about Liberation And Respect.
Your Perception Of Me, Does Not Define Me!