Who I Am, Why This Site Exists
Hey. I'm Jazmin Low. Food keeps me curious. Malaysian flavors keep me grounded. And babe.com.my? That’s where I pour that curiosity with a whole lot of chili oil on top.
This whole thing began on a sticky afternoon with a failed attempt at making ayam masak lemak without looking up a recipe. I thought I could wing it, just like I usually do, but the coconut milk curdled, the chicken was undercooked, and I stood there thinking, "Why is this still fun?" That messy moment led to something bigger. This site wasn’t born from perfection, it came from the joy of messing up, then getting it deliciously right.
I’ve eaten from roadside stalls, crowded night markets, tiled kopitiams, and fancy spots where the bill comes with folded serviettes. But the food that sticks with me? It's always the one I made with my own hands, even if it looked like a disaster in progress.
What You’ll Find Here
This isn’t just another recipe site. It’s a place where you’ll stumble on sambal three ways, nasi lemak pancakes, fried kuih experiments, and honest-to-goodness everyday eats. Recipes are flexible, ingredients accessible, steps forgiving. Forget fancy gear or perfect plating. Got one spoon and one pot? That’s enough.
You’ll also catch quick stories in between. Little notes, ideas, memories tied to certain dishes. Maybe something like, “This laksa broth only tastes right when it's raining,” or “Use your hands for this or don’t bother.” There’s no strict format. Food doesn’t always follow rules. Neither do we.
Food Philosophy (If You Can Call It That)
Let’s keep it fun. Don’t stress about measuring ginger to the gram. Trust your senses. Taste. Smell. Touch. Then taste again.
I believe food is play. A dish can come from a place of care but still be chaotic. I’ve made beef rendang that looked like mystery stew. People still came back for more. That’s when I realized, it doesn’t need to look right, just taste like home.
Also, let’s talk leftovers. You’ll see ideas on turning last night’s dinner into something that doesn’t scream “leftover.” Because leftovers are just ingredients in disguise. Chop, fry, toss in some chili, done.
How Things Work Around Here
No paywalls. No popup ads yelling at you. You’re here because food matters. Not because you clicked the wrong link.
Each recipe comes with personal notes. Expect weird tips. Things like "cut tofu with dental floss" or "if your rice sticks, pretend it was meant to." This site isn’t trying to impress anyone. It’s just trying to be real.
There’s also a comment section. Use it. Ask questions. Share how you swapped sambal with ketchup (I’ll try not to cry).
Sometimes you’ll see typos. Other times, you’ll find gold. That’s just how it goes here.
Malaysian At The Core
Malaysia has many mouths, many moods. Each region, each home has its version of nasi goreng, satay, laksa. Nothing’s fixed. That’s beautiful.
I try to write recipes that leave space. You won’t find “authentic” stamped all over. Instead, you’ll find ideas that reflect what I know, what I’ve learned, what I’m still figuring out.
I also speak rojak. English, Malay, some Hokkien, kitchen-level Cantonese. That shows up in how I write. This site sounds like how I talk. Sometimes direct. Sometimes playful. Always honest.
Why the Name “Babe”
Some folks ask, "Why call it babe?" It’s cheeky, sure. But there’s more.
To me, "babe" is a word full of warmth. It softens. It connects. When someone says, "Eat, babe," you know they care. That’s the vibe. Food with feeling. Not fussy. Just full of heart.
It’s also a wink. Because food here isn’t serious-serious. It’s okay to mess up. Swear at your blender. Burn your first roti. Then laugh about it.
That’s what being at home in the kitchen should feel like. Slightly chaotic. Deeply comforting.
Who This Site’s For
Hungry people. Curious cooks. Late-night snackers. Sunday batch-preppers. Even burnt-toast beginners.
You don’t need a heritage cookbook collection. You don’t need to know what “julienne” means. If you like eating, you belong here.
Maybe you’re trying to cook more Malaysian food. Maybe you miss home. Maybe you’re just hungry. Doesn’t matter. The stove’s on.
This site is for anyone who wants their food with a little sass and a lot of spice.
Behind the Camera, Behind the Words
Photos you see? Snapped on my kitchen counter, often while trying not to drop sauce on my phone. Light comes from one busted window. Props are just things I actually eat off.
Words you read? Written between boiling eggs, brewing kopi, cleaning up chili oil spills. They come from real moments, not staged ones.
I shoot, write, cook, clean, taste, fix, upload. Sometimes all in one afternoon. This space is personal. It shows.
What I Don’t Do
No calorie counts. No fake health claims. No pressure to “eat clean.”
No SEO tricks to make recipes go viral. No soulless trends like glitter noodles or rainbow lasagna.
No boring food. If it tastes flat, it doesn’t go up.
No sponsored posts unless I’d spend money on the thing myself. If something’s paid, I’ll say so.
What You Can Expect Next
Recipes will keep coming. New ideas pop up at weird times, like during traffic jams or halfway through a Netflix binge. When they do, I write them down, test them out, and share them here.
Some recipes will be fast. Others take slow-cooked patience. All will be worth it.
There’ll also be stories about ingredients. Where I find certain spices. Which market aunty sells the best tempeh. Why I only buy tofu on Wednesdays. Those bits matter. They flavor the food.
Let’s Keep This Real
This isn’t a food empire. There’s no team of twenty. Just me, my kitchen, my camera, and this site. That’s all.
I want to keep this space useful. Fun. Open. If a recipe flops for you, tell me. If you found a shortcut, shout about it.
Babe.com.my lives and breathes through people who actually use it.
You don’t need to be fancy. Just hungry.
Welcome to my kitchen.