The funny thing about my cooking journey is I wasn’t always an Asian food cooking expert. When I lived in southeast and South Asia, there was absolutely no reason to cook any of their cuisines there. It was widely available and cheap and easy. It was more expensive to cook it myself and I couldn’t possibly have done it even 1/10th as well.
I mostly cooked French, Italian and Thai food (Thai food I picked up because I was in the Middle East for a bit and I needed spice). So I cook all of those cuisines at a pretty advanced level, and feel like I had to really learn how to cook the Singaporean / Malaysian street foods I miss. But I know no one back home really cooks those dishes at home either. (Home food and street food is very different. No one is really starting up a huge wok to do char kway teow, or making advanced things like roast meats that we can easily purchase).
So now when I tell my family I know how to make things like laksa or fish soup bee hoon or nasi lemak, they think that I’m a sorcerer. They don’t make this stuff at home.
#Food #TootSea #Cooking