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After nearly nine years cooking and experimenting since I left home, I'm still discovering things and having fun!! |
I grew up on a tropical island on a house above the water. Herbs, spices, fruits and many vegetables all came fresh from the gardens or the forest while fish, prawns, crabs and shell fish came straight from the sea and mangrove swamp around us. I didn't just eat them, but I plucked or fished them myself! That's quite a childhood I must say, one I dearly miss!!
Living among Malays and Indians meant my mom cooked not just Chinese food but also recipes from our Malay and Indian neighbours.Of course I also learned a lot as a child helping out in the provision shop that my family ran. All these childhood memories proved to be a great help and resource! Cooking Asian food is fun, experimenting with fusion cuisine is fun. But when it comes to making authentic dishes, I don't believe in replacement, for I've seen too many great recipes compromised! With so many Asian shops mushrooming around the world, I hope this guide will get you acquainted with the many common and uncommon ingredients and enthuse you into going for something real and authentic! You will soon discover that Southeast Asian cooking is not just lemon grass and galangal!! And before you start cooking, keep in mind that most Asian recipes are highly flexible and do not require exact measurement. Always adjust the ingredient mixture to your own taste. Welcome to the world of authentic Southeast Asian food. Have fun!! |
