Sunday, May 29, 2011

THE COURAGE TO CHANGE

What’s in a farewell? Good-bye? The end? A start of a new beginning? Salute to the past?

I have started and ended many things/relationships/positions in the past couple of years. I think with every ending or beginning, courage is the most important thing. The courage to embrace a new journey, challenges and unknowns. Lately, my courage combined with my curiousity has triggered me to explore into the realms of Chinese medicine. The last month was spent on improving my overall health and focusing on what I eat and my eating habits. The guidance of a Chinese medicine doctor made it easy for me to rethink about what I put into my mouth, how it affects my body and have a better understanding of my “shell”.

A good friend will be leaving Hong Kong soon and to say farewell, the best gift is to give him courage so he can embrace his upcoming journey whatever it may be. I wonder what kind of food gives people courage?

Monday, May 02, 2011

WHEN LIFE SERVES YOU LEMONS…

I have come to the conclusion that when life serves me lemons, I should make lemonade and lemon tarts with them. I realize that one of the important lessons in life is to balance what you have now and where you want to be. How to enjoy and make use of the resources you have now and also plan for the future. I find myself trying to gather and think of making the “lemon tarts” in my life and forgetting that in the meantime, I can still use those lemons and fix myself a jug of refreshing lemonade with some mint and syrup.

I guess this is probably a reinterpretation of a quote from my all time favourite book, The Alchemist:

“The Secret of Happiness lies in looking at all the wonders of the world and never forgetting the two drops of oil in the spoon.”

(This is the only oil related photo I could find on my computer, I know it’s more than two drops of oil but I love and miss the random experiments at Proef!)

Wednesday, Mar 30, 2011

TASTING MEMORIES

One of my very first food memories was with my pseudo-grandpa. He was a chicken farmer, that means he will always reserve the best part of the chicken for me. I will get a freshly butchered steamed chicken drumstick and soy sauce all to myself. I always eat it with my hands just holding the end of the joint. As I bite into it I can see the yellow fat dripping onto the plate. The meat has a firm texture that yields to the teeth and the fragrant of chicken meat is there in every bite.

When I moved to Vancouver, I will think of this scene of him and these chicken thighs whenever I miss Hong Kong. They are almost synonymous with one another. Sometimes, I wonder why the memories of meals and the taste of food have such vivid imprints in my head. When I first arrived in Vancouver, that was how I used to connect with my past life in Hong Kong and bringing these memories to life. I remember through taste as a child and I still do. Taste and food just has a way to transport me back into another country, another time and another mindset.

Thank you for sharing many many delicious meals with me and showing me that great food like everything else in life is best when it is shared. I will miss you greatly but I know you have found peace in another world.

Tuesday, Feb 01, 2011

HAVING A LITTLE BIT OF EVERYTHING = BALANCE

A balanced meal to me means the right amount of crispiness to softness in a bite. Maybe that’s why I am touched if a plate of fried noodles comes with just the right ratio of soft noodles, crispy bean sprouts, fragrant green onions and tender beef.

The following “balance” in life makes me very very HAPPY:

The right amount of hot water to one shot of espresso makes an Americano satisfying.

Eating a bowl of Chinese soup noodle, putting just the right amount of soup, noodle, meat into one spoonful.

The right amount of ice cream to waffle cone.

Spaghetti Bolognese, with the right amount of tomato sauce to minced beef to spaghetti.

Shanghainese vegetable and pork dumplings with 75% vegetables and 25% meat (approximately).

A pizza with 60% vegetables and 40% meat/cheese.

At the end of the day, to have a balanced dish in front of me, I can eat more without being bored of one ingredient or flavour and best of all, on my last bite, there is still a little bit of everything.

Wednesday, Dec 22, 2010

WHATS APP FOR DINNER?

Goodbye to days of getting lost, not knowing a movie’s name, stuck with no camera and days where I can answer a phone call without looking decent – it was inevitable thanks to my dad!

I have to admit that iPhone has made it very convenient for me and my brother, Henry to make each other hungry and crave food at unearthly hours in different cities.

Here is a typical chat with him:

Me: Hey, look at the roasted suckling pig we had tonight!

Henry: I am hungry already!

Me: Here’s the sunburnt pig
Henry: Haha stop!
Me: Are you studying for your exams?
Henry: You bet, you better stop distracting me with that delicious food
Me: I am just “sharing”

Tuesday, Nov 30, 2010

Home Cooking

We don’t kiss each other on the cheeks or hug or tell each other that we miss each other that often, instead we make home-cooked meals enough to feed a soccer team or more. Read on…

Sunday, Nov 14, 2010

Destressing

I think having my own kitchen is as important as having my laptop because that is where I can use my own pair of hands to create taste, memories, experiment and destress. Read on…

Thursday, Nov 11, 2010

PILLOWY GOODNESS

Read on…