Friday, October 03, 2014
These days I find myself relearning the basics.
Using fewer ingredients, keeping things simple.
As the world goes on to demand much and more, I try not to forget how to choose fresh fish at the market, how to fillet it, make the best of its briny flesh and extract flavor from every last bits of its bones. I fry an egg, make it crispy around the edges and toss my favorite soy sauce with thin noodles. When I come home hungry with nothing else but cold rice, all a Chinese really needs is a wok and some spring onion.
Often we confuse simple as easy, laborious as difficult.
We say simple is boring and complicated is creative. Let's think of something new, do an interpretation of this. The fundamentals are forgotten. How our ancestors farmed, cooked and ate discounted as traditional, not quite enough for our (seemingly) evolved palates.
In almost every culture, our prior generations have created things that worked. Dishes passed on to us that make us feel almost broken should we be deprived of them for just a short time. The French, Italian, Greek, Spanish, Chinese and Japanese, they didn't have much. They didn't need much to create the best things with flavors and textures which has come to haunt us for our lifetime and those of our children if we're smart enough to preserve these gems.
We, what have we created?
Life Is Great explores the incredible world of food and cooking. We hope to share with you our most delicious moments and inspirations.
“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”
Julia Child (Mastering the Art of French Cooking)
“Life is short. Live your dream and share your passion.”
- Gooey Cinnamon Cake
- Chinese Crispy Roast Pork Belly (Siu Yuk 烧肉)
- ABC Soup (罗宋汤)
- Kong Bak Pau (扣肉包)
- Pandan Chiffon Cake (Improved)
- Crispy Fried Egg
- Tamago Kake Gohan (卵かけご飯)
- Strawberry Pie
- One Pot Chicken Rice
- Bak Chor Mee (肉脞面 - Minced Pork Noodle)
- Hakka Salted Egg Steamed Pork (咸蛋蒸猪肉)
- Hong Kong Part III
- Hong Kong Part II: Zongzi/Bakchang (粽子/肉粽)
- Caffè HABITŪ (the table) at G.O.D. Causeway Bay, Hong Kong
- Hong Kong Part I
- Australia 2010 Part 1: Melbourne
- Bourke Street Bakery, Sydney
- Il Fornaio, St Kilda
- Queen Victoria Market, Melbourne