Bike sharing! / Ofo Biking Experience

So I’ve finally hopped onto the bike sharing bandwagon.

And I must say, the overall experience was a lot better than I ever would’ve imagined, although I only speak from a four ride experience.

On New Year’s Eve, a group of us decided to, for the first time, count down together. The countdown location was a little far from the MRT, so one of us suggested cycling there-

-which was a terrible idea, in hindsight. Not because of anything else, but because little did I know, that while I was pedalling hard, my forehead was also burning up at the same time.

In the end, we only saw the fireworks from the bus stop opposite the countdown location. And by ‘saw’, I really mean caught a glimpse of, because who would’ve guessed, right when the fireworks went off, a bus stopped at the bus stop, blocking almost three quarters of our view. What a way to start the new year! I say that in good humour.

That aside, that trip taught me two things. One, I need to start cycling again – because I’m so awfully bad at it after a two-year hiatus. Two, bike sharing was actually a pretty damn good system! Bike vandalism and inconsiderate parking aside.

There are plenty of bike sharing companies to choose from in Singapore. From what I’ve been seeing, I think there are three – Ofo, Obike and Mobike. Because I hopped onto the bike sharing bandwagon on whim, and assumed that it would only be a one-time ocurrance, there was only one criteria that I was looking out for – NO INITIAL DEPOSIT.

Some of you might not be aware, but many bike sharing companies in the market require you to pay a $50 deposit. I wasn’t willing to do that just yet, so naturally I chose to go with Ofo, which only required you to put in your credit card details for payment on a per ride basis. Easy peasy, lemon squeezy, no strings attached! Just the kind of deal I was looking for. Says a lot about who I am as a person, huh? Commitment issues, cough cough…

And it isn’t as if Ofo bikes were of shitty quality, or are hard to find on the island, either. They are everywhere. EVERYWHERE. In fact, to be very honest, if you’re worried about convenience (being able to find a bike when you’re in a hurry), all the three companies that I’ve mentioned earlier are great. You can usually spot all three companies’ bikes within a two metre radius. Which naturally results in a common problem in many cities today – bike clutter – but that’s not what today’s post is about.

To date, I’ve cycled a total of four times with Ofo. Just yesterday, I went on a short cycling trip with a few friends, which lasted about one hour. Today, I cycled from my house to the clinic – a four minute ride, lol – and this is where I am now as I type this blog post out on my Xiaomi smart phone. It’s probably also worth mentioning that I’ve paid nothing for all of my four rides, because of all the free ride promotions Ofo has been having.

Five days into the new year! I’m having a blast.




something about this blog is comforting

it’s so public, yet so private

do i actually care what i write on this blog?

back then i didn’t, but after an unfortunate incident, i have no choice but to be mindful of what i write up here

because feelings might be hurt, and were hurt

and in retrospect i honestly don’t care

why should my thoughts be filtered?

on a space that i own, on my own blog.


earn it.

No Frill Cooking: Japanese Curry, using Vermont Curry Bricks

If I had to name two cuisines that are not home to Singapore, yet have taken Singapore by storm, it would have to be Japanese and Korean. Between the two, I would say that Japanese cuisine has been popular here for a longer time – we are no strangers to sushi, tempura, katsu curry and other popular Japanese dishes. But Korean cuisine has been picking up in terms of popularity here, too, especially with the hit of the Hallyu wave in most Asian countries these few years. Korean BBQ, bibimbap (a mixed rice dish), bingsu (a Korean shaved ice dessert) – these are just a few names of the most popular dishes. The more adventurous have ventured further, to dishes perhaps popular among Koreans, but as known to foreigners, such as naengmyun (buckwheat noodles in a cold tangy broth), and dwenjangchigae (fermented bean paste stew).

As diverse as the cuisine is here in Singapore – we really can’t complain about the variety we have here, so readily at hand, too – I cannot say that it comes cheap. Specialty cuisines like this are rather pricey if you’re looking for those with good quality, or are at least somewhat authentic. I once ate a $5.50 bowl of ‘noodles in Kimchi stew’ at a food court, and boy was it disappointing.  The broth tasted nothing like kimchi, and resembled the soup base of a Chinese hotpot. You pay for what you get. is a lesson I learnt. I had similar experiences with Jap curry as well, although not as bad. At most places, they do taste decent. But the price per portion comes close to $10 every time, and is not really a cost-effective meal if the whole family goes (my dad eats a lot). My mum’s frugal personality also doesn’t like the idea of spending so much money eating out, especially on food she doesn’t think is worth the price. So my solution? Try it outside myself, and if I like it, I learn to cook it at home! #filial

jap curry

—This is the part where I actually start to talk about the recipe.–

I can’t remember why I decided to cook Japanese curry on Sunday, but I did. I found the Vermont Curry Bricks (230g) in Medium Hot at FairPrice Finest in JCube. For this recipe, I used half the box (the equivalent of 6 bricks). It turned out great – a delicious, thick sauce with meat and potato chunks. A huge portion too, perfect for my family.

Disclaimer: This is not Katsu curry (the one with the fried pork cutlet) . I’d try to make that, but my sister’s taking her O Levels right now, and I wouldn’t be the brightest bulb if I decided that it would be a good idea to feed her friend cutlet a few days before her Oral exam. This is one is made with chunks of pork shoulder. Less oil, and less dishes to wash!

Japanese Curry with Pork Chunks

Feeds 4 very hungry people, or 6 normal people


  • 800g pork shoulder or chicken thighs, chopped into 1-inch cubes
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • Thumb-sized piece of ginger, minced
  • 2 large carrots, finely diced
  • 3 medium potatoes, roughly chopped into large pieces
  • 1 apple, grated
  • 6 bricks of Vermont Curry, chopped into small pieces
  • 850ml water
  • Cooking oil


  1. Put a pan on medium heat. Add 1 tbsp oil. Brown the meat cubes on all sides, no need to cook through.
  2. Remove browned meat and set aside.
  3. Using the same pan, add 1 tbsp more of oil. Allow the oil to become warm, then add in onions. Sautee for 5 minutes.
  4. Add in finely diced carrot, minced garlic, and ginger. Sautee for 3 minutes.
  5. Pour in 850ml of water to de-glaze the pan. Allow it to come to a boil, then simmer for 10 minutes, with the lid on.
  6. Add in the roughly chopped potatoes, and 1 grated apple. Cover to simmer for anoter 10 minutes.
  7. At this point, dump in the meat. Simmer for 10 more minutes with the lid on.
  8. Turn off the burner. Add in your chopped up curry bricks. Stir to dissolve.
  9. When fully dissolved, turn the burner back on. With the lid on, let the sauce boil and thicken for a final 10 minutes.
  10. Serve with hot rice, and get fat!

an open letter to human trash

Hello guys, I present to you – human trash.
human trash

To put things into context, I am back to the long and arduous journey of job searching. The previous job I landed was a fail, so after a month, I went back to twiddling my thumbs at home. (And spending hours a day on the computer sending out resumes to companies/recruitment agencies.)

Somehow, an agent from Recruitment Agency X (we will call her Agent A), got in touch with me, and we proceeded from there, trying to find the right job match for me. In hindsight, I think I regretted this decision the most. I shouldn’t have approached new agents just because of their job postings. The previous agent that helped me get my job at StarHub was so nice and efficient, and I should’ve gone through her.

So after a day or two, she had two interviews scheduled for me the very next day. I was already not feeling very well at this point, let me tell you that. I could practically smell the flu coming my way when I sneezed. It was also around this time that I realised that I probably couldn’t commit to a 5 weekday job with office hours, due to other commitments that I had. I managed to get an offer for a part time job somewhere else, and I let my agent know about this – although I did mention that I would still attend the interviews the next day as it was too last-minute to cancel now. She acknowledged that, and said that I can attend the interviews and see which job I like best later.

Fast forward to today morning, the day of the interviews. I woke up with a splitting headache and a high fever of 38.5 degrees celsius – I was in no condition to attend the interview. Dropped Agent A a WhatsApp message, and bam. You guys can read her reply yourselves. Delusional bitch seems to think that I’m faking an illness just to back out from the interviews – which, to be fair, is a logical assumption. But a few major problems with this:-

1.LACK OF BASIC HUMAN RESPECT. Yeap. Nothing much to say about this.

Hello? I would think that by this point in your career, you would know that whatever suspicions you might have about your client, you do not say this to them in such a manner. I am nineteen, and I know that this is not the way. You could’ve phrased in in another way – “Get well soon! Since I know that this job might not be what you are looking for, would you like me to reschedule or cancel the interview appointment completely?” Polite, to the point, like how a working professional should be.

Admittedly, Agent A had every reason to suspect that I was pretending to be sick to skip out on the interview. After all, I did tell her that the job matches were wrong – I couldn’t commit to weekday office hours full time. I also told her that I got an offer for a part time job. Logical conclusion would be that this whole falling-ill act is to avoid responsibility, right? WRONG. I had no obligation to tell her that I got a job offer – I was telling her this out of common courtesy (a concept that she’s probably very unfamiliar with, in hindsight), so that she wouldn’t have to continue this arduous job matching process for me, with the false hope that I would take on the job offer. Does she really think I’m dumb? If I wanted to bail from the beginning, why would I tell her all this to give her reasons to suspect me? Or does she think her Ms Holmes skills are so spot on, and that she saw all these clues, that led her to this geeeeenius deduction that has to be absolutely correct? Girl, if people were so straightforward, and if all clues led to an absolute truth, and if detective work was really so easy… then you would be working for the police and not hear poisoning the world with your toxic customer service.

I hope that, for your sake, you get your shit together.

from SG to Bukit Indah pt. 1

There are two ways to travel to JB from Singapore – either via the Woodlands Checkpoint, or the one at Tuas. For nineteen years of my life I’ve been going to the one at Woodlands. Never have I stepped foot into the Tuas Checkpoint since it’s opening, which, ironically, was in 1998, the year I was born. Heh, talk about coincidence.

Since my family doesn’t own a car, we always take the bus to JB. Previously when we went to City Square Mall taking the Woodlands Checkpoint route, it was bus #170 from the bus stop opposite Kranji MRT Station. Things went a little differently this time, though, as we were going via the Tuas Checkpoint. Picking us up from the Jurong East Bus Interchange was the bus CW3, in all its bright yellow and blue glory. Unlike bus #170, which is a local bus, the CW3 is run by a private Malaysian bus company. Not that it makes much of a difference, except we can’t use our ez-link cards, and need to pay for our ticket in cash instead. The price was SGD $4 per person.

For four dollars, this bus ride sure covered quite a distance. The journey from Jurong East to the Tuas Checkpoint was longer than I would’ve liked, but I wouldn’t say that the ride was unpleasant. Although I am aware that this is not always the case (from anecdotes my mum would describe to me oh-so animatedly), the air conditioning was turned on at full blast, keeping us cool and comfortable. The view was also pretty good (by good, I mean as good as the views in Singapore get), and we were essentially travelling on a highway that was built across the sea. These waters might not have been the best I’ve seen, but they were expansive and danced brilliantly nonetheless, making it a sight to remember. Bottom line is, I could do this again.

My destination was Aeon at Bukit Indah. A departmental store spanning three levels, many Singaporeans will remember it as their favourite place to stock up on cheap groceries. Eateries in the vicinity here are very affordable too, more so than the ones you will find at City Square Mall (in JB Sentral, which you will find after Woodland Checkpoint), or in the city centre of Kualar Lumpar. Of course, this is speaking from a Singaporean’s perspective, with the Ringgit to SGD conversion making most things cheaper here than back in Singapore. Also, after all this talk about Aeon, you would think that we actually went in… but nope! Lunch is always of utmost priority – it even trumps shopping. For noon nomnoms, we stopped by a humble hole-in-the-wall restaurant called 面对面.

At first sight, this place would barely catch anyone’s attention. Peering through the glass doors, lighting in the restaurant looked quite dim, almost unlit. And in my book, unlit restaurants = closed restaurants… So frankly speaking, if not for the “open” sign hanging at the door, I wouldn’t know it was. But Ma who came here before only had good things to say about the place, so I leaned my weight on the glass door, and with fingers crossed, entered the restaurant.

Bestest. Decision. Ever!!! I credit my excitement more to the prices, than the actual food served. That said, the food itself holds its own too. Not life changing, but still good. We ordered more than enough for two – it was Penang Char Kway Teow for Ma, and Nasi Lemak with Fried Chicken for me. Then my cravings for fried food pushed me to try their deep fried dumplings too – Fried Dumplings (Original), and Fried Dumplings with Chives. After we finished all that food, we even got dessert, Chendol!


And only then, with filled bellies, did we finally walk through the automated doors of Aeon mall…

[Part 2 coming soon!]

muruku ended my healthy phase

Like every other person born in the internet era, YouTube plays a huge part in my life. It’s my go-to for video recipes, comedy skits. cute animal videos, and most recently, lifestyle videos.

For those familiar with the term, a ‘health guru’ on YouTube is usually someone that uploads videos about their life – with extra attention paid on fitness and diet. No thanks to them, I found myself being influenced and the before I knew it, I was stocking my fridge with frozen bananas, strawberries, and whatever other frozen fruit I could lay my hands on.

It was then that I began my daily routine. Every night after dinner, I would make a fruit smoothie (sometimes thicker, if we wanted something with more of an ice-cream like consistency). We always use homemade yoghurt that my mum makes. The bananas give it a delicious sweetness, and the berries the beautiful tinge of pastel pink or purple. On days where we want a fibre boost, chia seeds are also added – they give the smoothie a nice nutty flavour. And I always make sure to use frozen fruit so that my smoothie is icy cold without needing to add the additional ice – no one likes a diluted smoothie!

Oat balls seemed to be a trendy healthy snack, and relatively easy to make. It was simply a combination of old-fashioned oats, cashews, cocoa powder, and a sweetener of your choice. Because it was Ramadan at that time, I had jewel dates on hand, and that’s what I used. They are the the perfect binder too – sticky and sweet, great for keeping your chocolate ball snack firm and in shape.

I wish I could say that this phase lasted forever, but it clearly didn’t – otherwise I wouldn’t be writing about it here. You see, I shop for all my whole foods in the NTUC Warehoue in Joo Koon. They sell 1kg or 2kg bags of frozen fruit there at affordable prices (compared to Cold Storage), and you can find other things like granola and oats there too. One day, I was there doing my grocery shopping… and I chanced upon a huge back of muruku (the thick kind). I decided to give it a try and bought a packet, and little did I know that that was the worst decision I could ever make.

That leaves us here, today. That bag of muruku has long been polished off, and I am nursing a new packet. I have to physically restrain myself to resist the temptation of muruku, but then again I’m not trying very hard at all. I just hope that this packet will last me for at least another week.

Until then…


No Frill Baking: Cheesecake Brownies

Today my bestie OWS stopped by my house, and together we made some fantastic cheesecake brownies.

As we speak, the brownies are now chilling in the fridge (they are supposed to be chilled overnight before serving), but when we had a sneak taste just now, they were pretty darn good. So I guess it’s safe to say that it was a success, although I’ll still be updating you guys tomorrow with the final verdict!

Recipe was adapted from the baking master Joy of Baking. She has both a YouTube channel and her own website, that you can check out here! I adjusted the recipe to use more convenient ingredients/quantities, so that there I’m not left with an awkward half-empty container of cream cheese or butter that will probably be left forgotten.

Cheesecake Brownies 
Original recipe can be found here.

This is my adapted version.

Brownie Layer:
113g unsalted butter, cut into small cubes
115g bittersweet chocolate chips
125g granulated white sugar
1 tsp vanilla extract
2 eggs
65g all purpose flour
1/4 tsp salt

Cheesecake Layer:
250g cream cheese
50g granulated white sugar
1/2 tsp vanilla extract
1 egg
Extra chocolate chips

To make brownie layer:

  1. Over a double boiler, melt the chocolate chips and butter.
  2. Once melted, take the bowl off the boiler. Add in the granulated sugar, salt and vanilla. Mix well.
  3. Leave the mixture to cool until lukewarm. (Stick a finger in to gauge the temperature). Then, add in the eggs, one at a time.
  4. At this point, sift the flour and pour it in. Mix well and ensure that there are no lumps.
  5. Deposit the brownie mixture into your baking pan, and make sure to spread it well so that it forms an even layer.

To make cheesecake layer:

  1. Beat your cream cheese with a whisk, until creamy. (Tip: If your cream cheese is too hard, use a fork to smash it down and soften it first, then switch to a whisk.)
  2. Incorporate the granulated sugar well. Make sure not to over mix – your cream cheese mixture should not be too runny.
  3. Now, add in your egg. Mix well.
  4. Pour the cream cheese mixture over your brownie layer. Then, carefully spread it out with the back of a spoon so that it covers the top layer completely.
  5. Decorate the top of your cheesecake layer with the extra chocolate chips!
  6. Put your baking pan into a preheated oven at 160C, for 25-30 minutes. You know that it’s done when the cheesecake layer turns slightly golden.
  7. Chill for at least 4 hours, or overnight for best results!

***Tip for Singaporeans***:
We all know that cream cheese is really expensive here. If you want to make this without breaking the bank, there is a decently priced cream cheese sold in NTUC FairPrice at $5.80 for 250g. What’s even better, is that it’s on offer now, at $5.15. (Offer ends 30 June). It’s called Kraft Light Phila Cream Cheese (250g round tub). Click here for the link to the listed product on the FairPrice online store.

That said, because this is a light cream cheese, do note that it might not taste as rich as desired because the original recipe by Joy Of Baking specifically asked for full fat cream cheese. I personally think this lighter cream cheese tastes perfectly alright, and will be more suitable especially if you have older Asian parents at home who might be not accustomed to a heavier palette.

Happy baking!

Edit: Tried it today, a little too sweet for my liking. I cut down the sugar in the recipe above.