Shirl

When I was a child, my parents were always very strict with me at the dining table. I didn’t really have any choice as to what I wanted to eat. Every piece of food that went onto my plate, or, rather, my rice bowl, was supposed to be finished. Not even a grain of rice was to be left over. I must say, if I were allowed to pick and choose I would probably have missed out on a lot of flavors and ingredients, which, more often than not, didn’t have the appeal that would please a kid’s appetite. Come to think of it, it was a definite advantage that my parents have instilled an “eat what you are served” habit in me. With an open mind about food, I’m eager to embrace any new experiences that the diverse food cultures around me have to offer, be they unfamiliar dishes or exotic ingredients that many may consider an acquired taste.

I didn’t really care to learn about cooking when I was young. Though I would, sometimes, observe just out of curiosity. My mother, a full-time homemaker, would cook almost every single day. She wasn’t a fancy cook but she always made sure that our meals were balanced in nutrition despite living on a modest food budget. In fact, she had made many very simple dishes that didn’t require more than a few ingredients or condiments each. It is from her cooking that I’ve learnt the importance of picking the freshest ingredients and letting them shine in their own flavors. These principles have largely shaped my palette and cooking style till today.

Cooking became a part of me only after I’d left home for college, for practical reasons obviously. Trial by error has been my motto. Recipes seem more a point of departure for me while improvisation shows me the way. Cooking is indeed a very organic process, which I enjoy immensely. By that I mean you watch for the change in color, listen for the right sound, feel for the texture, smell for the aroma, taste for the flavor. It’s a great way to utilize our senses which we often take for granted. For that, I’ve fallen in love with cooking.

I have the good fortune to have in my life come across many people who share my penchant for great food and cooking. Not only have I had loads of fun dining out, tasting and exchanging recipes, but I’ve also got to learn a little about various cultures, their customs, traditions and history. Chatting with people about their local or native food is another thing I love to do, as I’ve often found in my travels that it’s a very good way to break into a culture. Not to mention the potential of gaining a lifelong friendship down the road. It is these experiences and knowledge I acquire, in turn, inspire me to experiment in the kitchen even more. I hope the fun will never end.


10 Q&A's

What makes you smile?
Waking up early and feeling well-rested

What's the life lesson so far?
If you want to serve up a great feast, you plan a menu ahead, work on some recipes, and perhaps get some help for the big day. Life is a lot like that: Think about what you want; have a plan

What do you have for breakfast on a regular day?
Tea, baguette, and a little sweet pastry.

Three foods you could easily live without?
There’s not much that I don’t like to eat, but here are three: balut, insects, and worms.

Three foods you could never live without?
Fresh bread, ice cream (Neapolitan), greens (kale, choy sum, bok choy etc)

Your newest crave?
Perfectly-cooked fried eggs -egg white has to be crispy on the bottom but the yolk has to stay runny. Fried egg over pasta; fried egg over salad; fried egg over toast...

Blueberries, raspberries or strawberries?
Strawberries

If on a stranded island, and you had one choice, which would it be? Steak and potatoes? Cheesecake and berries? A hot shower and then a walk on the beach with your favorite model/ actor?
Definitely steak and potatoes

Which food, fruit, or vegetable best describes you/your personality?
Ginger beer? A bit bubbly and spicy. Either you like it, or not!

What would you cook if George Clooney came over for dinner?
A bottle of Cristal and a nice jar of caviar (farm-raised sturgeon) would do. Really, you think the evening would be about cooking?