Cooking

"YY cooks!" B exclaimed... yesyes... times have really changed...

Today I decided to blog about a short history or shall I say triumph of my own cooking.

Growing up in a family where the mum is a fantastic cook may not be the best motivation for one to learn cooking. There is simply no need when good comfort food is readily available, I need just to wait and eat.

30 plus years and I never feel inspired to start cooking. I guess the first person(s) whom I should give credit to for making me take the mental leap that cooking is not rocket science is Fiona and Matt when I was in Toronto. She is a sous chef and he an ex-cook turned gardener. In the mornings, Fiona and me will spend time in the kitchen talking about food before she disappears for the day. In the evenings, Matt will invite me to share dinner and we will discuss vegetables while the chicken grills... For the first time, I feel that cooking need not be perfect. "Use my kitchen" they say, "anyone can cook"

Nice... Tempted. Not enough for action.

It was only because of his birthday some years back did I physically cook. Full credit must be given to my good mate, Peter Kelly. Knowing that I cannot even boil potatoes to save my life, Peter's recipe for steak with red wine reduction on a bed of mashed potatos and greens on the side is the most through and idiot proof recipe the world has witnessed.

It took him a full 2 hrs to explain to me every minute process and detail (literally down to what I can do with my idle left hand and the 2 min interval while the steak cooks). I kept the stacks of paper where Peter drew sections, diagrams, actual 1 to 1 ratio of the diced potato... true blue technical service director style! KUDOs...

He even brought me to the butcher to buy the meat!!! He would have insisted to get the greens and butter at cold storage together if not for the fact that my pride does not allow me to admit I have no clue on such simple tasks.

This first cooking trial must be so historic that even my big boss, JMB, gave me a half day to get ready. I started preparations at 3ish and finished cooking 2 steaks by 8.30pm. Peter Kelly cannot for hell's sake understand why his student need 5 hrs to cook but hey!!! not everyone is a natural ok! Important thing is the final product - Ken finished everything, loving every bite. I was too hot and exhausted to honestly enjoy. That night, arm muscles which I did not know I even had, ached. Had to wake Ken up to massage me! Think I had cramps.

Look at the photos!!! aint it great? Quite Pro huh....

Then that was it... for the longest time, steak with red wine reduction is the only dish I know how to make. Fine, I cooked it ONCE... Early this year, we finally got our own place. Newly married, suddenly I see the importance of cooking! Picked up a few simple dishes from mimi and for a while it was good. But various upsetting setbacks  eventually make cooking very discouraging and exhausting.

Recently, a friend got me all inspired again. Introducing Florence, our office receptionist! A young little gal but what a good cook she is! Sharing recipes and doing grocery shopping became our favorite past time!

Chicken and potato stew. Dont look too good but wow... the goddess of comfort food and one of Gunnar's fav (out of the 3 dishes i cooked for him anyway)Sweet and sour pork. Effort dish, should have used green capcium for better colors... 7/10! I am almost there! reaching perfection...

Black Bean Fish. My pride and joy... this is fantastic, I am really good at cooking these days!!

Lemon Garlic Chicken Wings. Such a simple dish but be prepared to chop garlic till ur wrist breaks. Good recommendation Florence!Fried Rice. Tried many versions but this one is truly the best! I like the bit of salted egg york flavor...

Saturaday morning breakfast. Meat patty, honey apple ham, tomato, poached egg and cheese in warm ciabatta loaf plus tray of honey kiwi and prunes at the side -

Ok, some days are a Boo Boo. Saw a photo of a porkchop w potato in Bakerzin's menu and tried to replicate it. It says "succulent pork loin pan grilled with garlic, parsley, butter and olive oil with a side serving of sauteed potatoes and Dijon mustard- $19.90".

Tried to top up with a light mushroom spagehetti and greens. ok plus 2 slices of mushroom pizza... Just in case the food dun taste good..Mince meat in spagehetti? Yah just in case not enought meat for him. Egg? yah, just in case meat not nice... always another option... In the end. its a combo plate of everything because I cannot make up my mind!!! URGH!!!! (Plus I need to work on my colors!)

But.. But... taste is not bad... getting there.. getting there...Mince Meat Grilled Brinjal. Florence's reciple calls for steamed long brinjal. My mum says "no way brinjals should be steamed! Either fry or grill!! Go for Japanese round brinjals.. Better" I tried all ways/ kinds and it still taste strange... Damn... This is my fourth brinjal attempts and it is still.... bad. Florence, I tell u lah, the problem is your recipe.

Egg Omelete. There should be a sense of happiness when one eats egg omelete... Mine is tasteless. Was told it is a result of my damn tiny drop of oil and stingy usage of salt (a pinch is not a few grains) on a non stick pan. Ok! Healthy is not tasty...

Will keep you guys posted on more YY's cooking success and failures! Cheers..