May 24, 2009

Pei-Lin and Dodol & Mochi

Apa khabar? Selamat datang ke blog saya Dodol & Mochi. (Bahasa Malaysia)

你好嗎?歡迎來到我的網誌Dodol & Mochi。 (Chinese)

How are you? Welcome to my blog Dodol & Mochi.

Dodol is a toffee-like Malaysian confection. Mochi is a sweet glutinous-rice snack commonly found throughout East Asia. And together they speak for who I am.

Hello! My name is Pei-Lin (PAY-Lynn).

Great Aunt and Me
My aunt and I.

I’m a Malaysian-Chinese, a multilingual vocalizer, an introvert, who discovered her love of baking, cooking, writing, and food photography during the last two years of her undergraduate education. I take great pride in being who I am.

Born and raised in Kuala Lumpur, Malaysia. I was a culinary idiot before leaving home in January 2007. There I began to pursue my studies in journalism, and to lead an independent life in the U.S.

I was very reluctant to blog at the start. Back then, I was just a lurker of food blogs — a status that persisted for about two years, and during which I received handfuls of encouragement from my American family friends, the now-fellow-blogger and photography friends, and from my very own family. As time elapsed, I felt the itch to break the silence.

Right after graduating in May 2009, armed with only the basics in computer science, I racked my brains, and spent hours crafting and weaving via optic fiber, alone in my apartment.

Shaken by the words of Molly Wizenberg, the great mind behind Orangette, I made probably the craziest decision, among others, in my life.

On May 24 that same year, I finally gave birth to Dodol & Mochi — a canvas on which I’ve been painting thereafter, to express myself through my love of food and language, and through life and all things visual. Oftentimes I find myself stuck between the East and the West. Well, thanks to my life experiences, which have molded me into who and what I am today. It’s a conundrum that I have to live with, I guess.

When this blog celebrated its first birthday, I decided to rekindle the good ol' days and recount how things started in the kitchen for me. If you’re keen on listening to my story, hop over here and listen to the replay.

The Moment That Changed Me Forever ...

Like I said, this crazy path taken, which led to the birth of this blog, has brought into my already-hectic, very fast-paced life an even tighter schedule. Believe me when I say fast-paced — I mean it. Now that Im back in Kuala Lumpur, things in this part of the world can get pretty impatient.

While I’m juggling to the best I can with career and other commitments, I still love to hear from you. Nothing beats heartwarming, soulful words. To talk to me, leave a line or two on my blog, or drop me a mail at liew[dot]peilin[at]gmail[dot]com. I shall get back to you the soonest I can. You're also welcome to join me on Twitter and Flickr.

I just want to let you know your words and visits here are the force that keeps me going and that pushes me further.

Terima kasih! (Bahasa Malaysia)

謝謝! (Chinese)

Thank you!


Su-Lin said...

Ah! I've followed your Flickr photos for a while and am glad to see that you're blogging now!

Pei-Lin said...

O thanks Su-Lin! I really appreciate it! You've just made my day LOL!!!

Mysweetkitchen said...

Hi Pei Lin,
I'm very impressed with your photography skills. Your food looks good in every photos here. I'm far away from that. Hope to see more from your kitchen. Thanks for sharing.

homeladychef said...

Hi Pei Lin, nice to meet you! This is my first time hanging around here & i find you have a good blog. I will follow your posting. ;)

Pei-Lin said...

@Mysweetkitchen: Thanks for dropping by and the compliment! Actually, I'm barely fiddling around with a regular point-and-shoot. So, I'm nothing when compared to other great, great bloggers out there who're also great food stylists and photographers! Hope I'll be able to upgrade my photography gear someday soon.

I think you can also take excellent photos! Trust me you'll!!

@homeladychef: Nice to meet you, too! I love your blog and have added it to my blogroll. I really appreciate the encouraging words you've given. Thanks for visiting!!! :)

PerfectScoops said...

Found you through Tastespotting and your shotsa are amazing and superb! Like you, I'm a fellow Malaysian too and have lotsa appreciation for food!!! And the things that you make, they bring back my Malaysia memories.

Happy Thanksgiving and I heart your blog, thought you should know!


Dodol & Mochi said...

Dear Quinn,

Thanks for stopping by and the encouraging words! Every word counts! You've made my day! I'll try to do better! =)

Love yours, too! Will add it to my blogroll! Man, you're one ice-cream maker LOL!! Yes, we Malaysians are food addicts!!

We both gambateh in the name of food & photography!

Cheers from Malaysia,

Anonymous said...

Good post and this fill someone in on helped me alot in my college assignement. Thank you seeking your information.

Anonymous said...

Yes, really. And I have faced it.

Bits of Taste said...

You are great! Keep up the great job!

Anonymous said...

Thank you very much for the information regarding the additives and preservatives of the commertially availble 'soft' breads.I shall try this method as nentioned in your article about "Tangzhong Wholmeat Bread".

Roel Resurreccion said...

I'm really fascinated by the Malaysian cuisine. I'm really looking forward in preparing and of course, devouring them. Please make some more posts about traditional Malaysian cooking. Cheers!

Anonymous said...

erm... isn't dodol an Indonesian food? Am a canadian living in Jakarta atm and i am pretty sure i've ate a lotta here...

Pei-Lin@Dodol and Mochi said...

Hello, Anonymous!

Dodol is neither exclusively Indonesian nor Malaysian. Same goes to the fact that it isn't exclusively Singaporean. In fact, it's exclusive to this part of the world, i.e. to the Malaysians, Singaporeans, Indonesians and Thai. However, I'm sure there are slight differences in texture and taste among the variations from these countries.

I mentioned only Malaysia in my intro because I wanted to avoid going too lengthy in my writing.

Thank you so much for dropping by and for asking, though! That's a good observation you've made there!

Dainty Cupcake said...

Hi Pei Lin, found you from some blog post writing bout homemade brown sugar. I'm making gingerbread but have no idea where to find molasses in K.L.. hoping you could enlighten me ;)

Pei-Lin@Dodol and Mochi said...

Hello, Dainty Cupcakes!

I usually buy molasses from Cold Storage. The brand I've been using is Brer Rabbit. It's got mild or full flavor. I always get the latter one since both are priced the same.

FYI, molasses is American English for what the Brits and any British-English speakers would call "treacle." Hope these help!

Thank you so much for dropping by and saying hi!

With regards,

johnny Chin said...

Hi Pei Lin,

It's such an impressive blog to tell about your knowledge in bakeries. I hope U will continue blogging for sake of all food blogging followers.

Pei-Lin@Dodol and Mochi said...

Hi, Johnny!

Thank you so much for dropping by! ^_^

Oh, no! I think you've overestimated my knowledge about baking and all because I'm basically a simple home baker who also works full time. Whenever I get to bake and cook, I feel so happy! It's a treatment, at least to me. Having said that, I'm still learning as a novice. =)

Thank you so much for the encouraging words! They act as a force that keeps me going in the midst of an uber-busy schedule, including focusing on my career. At times, I do feel like giving up on writing and sharing here due to tiredness. Your words have pushed me further! Thank you! Thank you! I dunno how I should express my gratitude to you ... =)

Have a splendid weekend! May all the best come your way in this brand new year!


Anonymous said...

Hi Pei Lin,

Can i know where do you buy 孟老師的100道麵包 (孟兆慶) & 65℃湯種麵包 (陳郁芬 Yvonne)? Thank you.


Pei-Lin@Dodol and Mochi said...

Hi, Sally!

I don't know know of your location. So, I can't give pinpoint an exact answer to you. My cousin bought me a copy of "孟老師的100道麵包" in Taiwan whereas my parents bought a copy of "65℃湯種麵包" for me from Singapore. Actually even in Kuala Lumpur, I can find both the books in bookstores such as Kinokuniya and sometimes Popular. (Kinokuniya is always the safest bet.) You may even consider purchasing the books online via, especially if you're residing in the U.S. and Canada. (Google for the site. I can't as I'm now in the office.)

Hope these help! Sorry for the slightly late reply. Thank you for popping by, too.

With regards,

Anonymous said...

Hi LPL- It's your old flickr friend, Kiwiasia! Love your blog!

Can you tell me photo tools- camera and most importantly lenses- Your pics look wonderful!

Take care and hope to see you one day soon in KL!

Pei-Lin said...

Hey, Leslie! How are you and how is NC?

I don't think camera body is the main issue, it should be the lens. I own only one lens now, which is, for me, sufficient as of this point in time. It's a 50mm prime lens. I don't use kit lenses for food photography purposes, neither do I own any of those. But then, I'm no pro at food photography. *LOL* There are those who are WAY better than I am.

Also, don't call yourself an old Flickr buddy of mine! I'm the one who is supposed to apologize for being VERY inactive on Flickr since I got back to Malaysia and started to run a blog. There's no way I can catch up with every single person in the virtual world. Needless to say, I hardly find time to visit blogs; if I do, it'd be just those blogs and Websites (e.g. The New York Times food section) that I really love and can learn from. There are TOO many food blogs now. Furthermore, I work full time, and have many other things to attend to in the real world. Well, of course, everyone's preference is different. Just do it however you feel comfortable with. =)

Also, don't call me LPL! Hahaha! You made me laugh so bad! I know it was my old Flickr screen name. Haha! Just call me Pei-Lin! Hahaha!

Leslie, sorry for not being to visit around on Flickr, including your photostream. I'm uber busy over here. The paces of life may not be as fast as Hong Kong, but it's enough to keep me insane. *Sigh*

Of course, I do hope to see you in KL!! BUT, please let me know ahead of time, yea? That way, I can plan my time better, including applying for annual leave from my employer. =)

Thank you for being so supportive and for encouraging me all along! I owe you a lot! You got me into blogging, too, not to mention! =)

Take care, buddy! Don't call me old Flickr friend anymore! Haha!

Leslie said...

haha! Thanks for your reply Pei-Lin! :-) I will keep in touch with you through your wonderful blog! And I agree- there are too many distractions to keep everyone sooo busy!

Take care and keep in touch!


yc said...

Hi! i just chanced upon your blog and i have to say i really like it. its well written, information, easy and comfortable to read as it has a personal touch. i especially enjoyed the post about how you came to be interested in food and cooking, really touching and inspiring stuff! jiayou!

Pei-Lin said...

Hello, yc!

Thank you for visiting here. Thank you so much for the uber-encouraging words! Thank you! You've just given me the much-needed boost to keep me going even when I'm exhausted.

May the best come your way! Have a lovely day ahead! =D

With best regards,

Anonymous said...

Hi - I am definitely delighted to discove this. cool job!

Pei-Lin said...

Hi, Anonymous!

Thank you so, so much for the kind words. I hope you'll have a good one. =)

Sasa said...

Hey Pei-Lin ^_^ Cute blog! Glad you tweeted me, as soon as I saw "mochi" in the title of your blog, I came on over - I'm half Japanese so I love mochi. I love Malaysia too, I've been there quite a few times and have lots of Kiwi (and Aussie actually) Malaysian friends. Don't want to seem spammy but I *just* did an audio post on the word "mochi mochi" on my blog, you might be interested.

Pei-Lin said...

Hey, Sasa! Thank you so much for popping by. Really. =)

So you're half Japanese? Thank you for introducing a little bit about yourself here. I guess mochi and mochi-like confections are common across East Asia. I love mochi and all other mochi-like confections. I love chewy, gooey stuff.

I'm aware that MANY Malaysians have migrated to the Land of Oz and Kiwis.

All right. Gonna check out your "mochi mochi" audio post soon, once I've had my laptop fixed. Yes! Anything international, count me in!

Have a lovely Easter weekend!


laurenzietsman said...

Beautiful writing, I love that your style flows like poetry--a lovely change! And the photos are gorgeous too. I'm excited to try some of your East meets West recipes!

Pei-Lin said...

Hello, Laura! Thank you for popping by and the lovely words! You've made my day. And, like what I'd said, you're very good at what you're doin'. Keep it coming!

Hahaha! My recipes are not like all East-meet-West. It's more like an overall feel of this journal, I think? I don't know. *LOL*

Shannon | Just As Delish said...

Hi! found your blog through Kristy's Gourmet blog. Just want to say hello to fellow KL blogger. I just started my blog last year. Love your recipes and photos, will definitely be back very often

Pei-Lin said...

Hello, Shannon. Thank you for dropping by. Nice to know of another KL blogger, too. May you have been having fun blogging -- and more to come!

Thank you for the encouraging words! =)

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