Eid 2025 is around the corner, and honestly my kitchen really turned into a non-stop cooking zone—especially because Raya in Ipoh this year memang non stop with cooking. I started with the necessary Eid preparations at my parents’ house, squeezed in some last-minute shopping for Arissa’s Raya clothes, and just enjoyed being back in my hometown. After solat on Eid morning, I continued cooking again—my favourite dish is Chicken Karahi. I usually cook meat, but this time I replace it with chicken, and since Mama didn’t cook her signature chicken rendang, I made Pakistani Chicken Karahi instead (tomato, garam masala, and yogurt—different vibe from rendang). I also attempted biryani rice using Mama’s legendary pot… I was so nervous, but Alhamdulillah. For our second day open house (immediate family at my parents’ house), I prepped early and made what I think is the easiest dessert to prepare in advance: custard fruit tart. This batch uses custard powder (I replaced cornstarch), but I still prefer cornstarch because the custard becomes thicker. I also did the yearly Raya cookies refilling session (Tart Nenas homemade from Mak Yang is our favourite), and before heading back to Singapore I cooked simple Chicken Bakso for my brothers. To end the vlog, I shared a few moments of Raya in Singapore and our quick stop at Pokémon Center—Amir and Arissa memang couldn’t resist. Time flies so fast, but I really enjoy celebrating Eid differently every year while learning new menus along the way.