I am a firm believer of a human being should be able to cook meals. I like a vast variety of food, and I'd like them better if/when I've figured out how to cook them. Recently, I made tortillas - something I could've just bought - from scratch. The result was amusing to me.
But hey, they were awesome. Chubby and awesome.
My parents can cook, both - even my late father. My mom is making a living out of cooking. My late brother can make a *really* mean fried rice and isn't a stranger in the kitchen. In spite of his 'allergy' to greens and plants, he could use them in his fried rice or fried noodles as if he invented it. Naturally, I can cook, too. By proxy, I thought that everybody can cook. Even my oldest cousin-in-law, self-proclaimed non-cooking person, can actually whip up a standard stir-fry veggie dish.
It really didn't register in my brain that someone can be so incompetent to the point of being hazardous in the kitchen - until I went to the US and meet my mom's friend, my hostess.
The first question she asked me was: "How do you make scrambled eggs?"
Yeah. For real.
Nowadays, however, I realized that there *are* people who can't tell the difference between sugar and salt. Or ginger and turmeric. And no, it's not some sort of disease one can 'trendify' like autism or asperger's syndrome. It's basic ignorance (actually, kind of like the people who *did* trendify autism and/or asperger's).
Most of the times (in their lives), kitchen contents has been simplified - especially those living in western world and/or metropolitan cities. There are more powder-shaped condiments in supermarkets than in their actual, God-given forms. How many of you have seen and/or touch turmeric in its actual root form? Galanga? Kencur/smaller galanga?
I have. Fortunately, my mother - as cosmo as she is - believes that the actual forms of condiments have better taste in food. She's right, too. Whilst she would simply use an inch of galanga to make rendang, I had to use half a bottle of powdered galanga to make my rendang's taste come close to hers.
Now, however, I'd like to share a simple recipe. Actually, I'm gonna write down this recipe just so I can send it (along with the how-to method) to my friend.
Stir-fry mixed vegetables (chop suey) - one person, single meal size
- 2 inches Cauliflower or broccoli. Chop to size of preference.
- 2 inch Cabbage - chop roughly (about 1/2 to 1 cm length)
- 1 Cai Sim/BokChoy - peel off its bunch & wash between the leaves! Then chop to separate the green leaf from the stalk. Separate stalk from leaves. Stalk should be an inch or two in length.
- 1 clove Garlic, chop to tiny pieces, or if you have garlic crusher, crush it.
- 1 cm ginger - chop to tiny teensy pieces, or bruise it & take it out after you're done.
- 1 tbsp corn starch (maizena), dissolve using a cup of hot water. It'll be tricky, but if the water is boiling, it usually dissolve quite quick. It doesn't, however, dissolve like milk. Stir it through.
- 1 tbsp sesame oil
- 1 tbsp shortening
- salt & pepper to taste (about 2 teaspoon salt, 1 tsp pepper should do it)
More from food