Spoof : IT Movie Poster

Me : I’m going to watch the movie IT at 3:30pm.

Mom : Why you want to watch a show of people eating?

Me : Not eat, it’s IT.

Mom : Eat what?

Me : Not E. A. T. “eat”, it’s I. T. “it”, a word you use to refer to an animal or a non-human object.

Mom : So what is IT?

Me : IT is a horror movie.

Mom : Oh ok. Don’t forget to eat after your movie.

This one’s for you mom…


When you are a horror junkie… and also a foodie. And you want to make mom happy.

Trying to mention IT’s movie title to my mum was a comedy of phonetic errors. So what the heck, for the fun of it, decided to spoof the poster of the 2017 adaptation of the Stephen King horror masterpiece.

The story is about fear manifesting as an evil clown that devours people, especially children. So naming the movie as “EAT” instead of “IT” sounded pretty apt as well. Next, it is to tackle the movie’s tagline – “You’ll float too.”

Well, if you eat too much, you will bloat. So ta-da, the new tagline was born! LOL.

The making of EAT ‘movie poster’… Laid out a table of food at Quality Hotel Marlow’s dinner buffet, held up my hand to pretend I am holding a balloon and putting on my most menacing IT face for a shot with the phone cam. But I ended up looking constipated. The prawns were laughing… 蝦 蝦 蝦 蝦 蝦

As for IT the movie, it was a heinous, delicious hopscotch between supernatural terror and real-life horrors. I hadn’t read the book nor watched the original 2-part miniseries in 1990 so I know nothing about the story or what to expect. Which was the best state of mind to watch the movie with.

The movie did well in sustaining my interest throughout its 2 hour 15 minutes screen time although I felt the bullies in the story were redundant, unless *spoiler alert* the head bully returns in the sequel as IT (yup, there’s going to be a Chapter 2). Not that I’m a qualified movie critic or anything lah. I just base my opinion on IT as a lay person who thinks in terms of the value of entertainment with the money I’ve spent. Heh heh

I’ve always liked clowns. Because they are comedy given a body. What’s more scary are people with sinister intentions who appear to be a friend, lover, confidante, politician or whatever, without hiding behind make-up, and blatantly devouring us because we couldn’t or refuse to see.

Then again, we create these monsters simply by caring too much. Because fear, I think, is the result of paying too much attention to something we cannot control.


IT 2017 movie poster. (Image Source : Online)




Something fleeting against something enduring… An Orthemis dragonfly parked in front of Kuala Lumpur’s magnificent Sultan Abdul Samad Building.



Dragonfly, please stay, the appreciation of you takes practice and time.

Love, don’t go, the joyful flavours of fate is made up of both bitter and sweet moments.

Vietnamese Steamed Clams with Lemongrass and Basil (Nghêu Hấp)

Since falling in love with Nghêu Hấp (Vietnamese steamed clams with lemongrass and basil) in Da Nang, I’ve been eager to replicate that delicious memory at home.


“Nghêu” means shellfish and “Hấp” means steamed. I had my first taste of this delightful dish at Tucana Restaurant and it was sooooo delicious, we went back for a pot every day throughout our 4D3N stay in Da Nang.

So here’s my first attempt at Nghêu Hấp and I’m posting my recipe here because, not to toot my own horn, it turned out really well. I fell off my chair at how good it tasted!


500g Fresh Clams (also known as “lala” in Singapore)

50g Ginger (sliced)

3 Stalks of Lemongrass

150ml Coconut Water

150ml Water

2 Green Chillies

2 Cloves of Garlic

1 Tablespoon of Fish Sauce

Dash of Pepper

Basil and Mint (amount according to preference)


Fresh clams, lemongrass, small green chilli, garlic and ginger surrounded by a profusion of sweet basil and mint leaves.


1. Wash clams in clean water and soak them in the water for about 30 minutes.

2. Rinse the lemongrass, peel the garlic, slice and de-seed the green chillies, and peel and slice a small nose of ginger.

3. Split / crush the lemongrass, garlic and chilli by smashing them with the flat side of a cleaver. I don’t have a cleaver so I split them with a knife sharpening block.


Lemongrass, garlic, and green chilli all smashed up with slices of ginger placed at the bottom of a medium-sized ceramic pot. Ceramic or otherwise, the pot must be suitable for cooking with direct fire. Add coconut water and water (about 300ml) to just cover all the base ingredients and bring to a boil.

4. Line the crushed items (lemongrass, garlic and chillies) and ginger at the base of a pot.

5. Pour in the coconut water and water (total of 300ml) into the pot, cover it and bring to a boil for 15 minutes.

6. Add in the tablespoon of fish sauce and dash of pepper.

7. Add in the clams and turn to low fire. Cover the lid and simmer. Although the dish says “steamed clams”, it is actually boiled clams.

8. Boil the clams for about eight minutes and turn off the fire. Then open the lid of the pot and add the basil and mint leaves. Cover the pot with the lid again and wait for about 3 minutes.

9. The clams would absorb the aroma of the base ingredients while getting infused with the fragrance of the herbs.

10. Now, open the lid and serve.


My home-cooked version of the Vietnamese Steamed Clams (Nghêu Hấp). Total preparation and cooking time is about 30 minutes. The outcome may not be Instagram perfect, but it is super yums nonetheless. Success! 🙂

Nghêu Hấp has a delicate flavor where the steamed clams hint lightly of a fresh sea’s harvest with a refreshing note of earthy herbs. The light broth steeped with the essence of all the ingredients is where the magic is embodied in this dish.

Leave no drop un-savoured!

Reading Between the Light


Knowledge illuminates the dark of ignorance.

In between the intermittent blackouts in the small township of Nyaungshwe at Inle Lake (Myanmar, Nov 2014), I came across this ‘bunny’ by the candlelight, squinting her eyes over what looked like a math workbook. My Myanmar trip was almost 2 years ago but this image stuck with me all this time.

Her burning desire to learn was admirable. It made me think about how easily I would give up when the conditions weren’t right or conducive to pursue a dream. I succumb to the environment and do what was natural in that circumstance. If there was a blackout, it was time to sleep, not read. If blackouts happened every night, I would’ve slept those hours away, dreaming about my dreams. Dreaming is easier than doing.

So I was struck by this little girl before me who let what she wanted to accomplish light up the situation… and let not reality smother her plight.

Being a Puppet Ain’t So Bad


Sometimes, we need someone to pull our strings to get us moving.

Don’t we all want to be the masters of our own destiny? Disgruntled at being nothing more than mere pawns of our bosses and puppets of manipulative colleagues, friends, family and lovers?

But before learning how to cut the strings, learn to be used. When we are used so often that the person using us could no longer do without us, that’s when the puppet becomes the master. Being a puppet ain’t so bad even if it means we only come to life through others. It beats being a puppet that never get to live at all.

Until one day, we are enlightened and are no longer controlled by the strings of fate.

Tracing Traditions at Luang Prabang


Follow the flow to grow.


An Encounter with Serenity on Luang Prabang’s Bamboo Bridge


Without worry, there’s no hurry.


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