My culinary journey began when I moved out of home and started living with some family friends in Sydney. I had just started an apprenticeship program and wasn’t earning much then, so I had to find other means of earning too. One of the older girls I lived with, took me under her wing and taught me how to cook some really simple and inexpensive dishes like chicken stir fry with rice and some Italian dishes. I wasn’t happy with just sauces in the jar, so I began trying to make things from scratch. A lot of trial and error occurred, and still occurs, as I continue to create (at least try to make, ha ha!) dishes from scratch to get that real authentic flavour.
My Fondest memory:
My first overseas trip was when I turned 25, and it was to Bali with my partner. When we were there, we took part in a cooking class up in Ubud where we made some amazing dishes with our teacher. After we had finished cooking the dishes, we sat in a beautiful Balinese bungalow and ate the dishes that we had just made. Funnily enough, Nasi Goreng was the stand out dish that I recall all the time. So every now and then, I cook it up for us just to keep that amazing memory afresh.
My Cooking Style:
My cooking style is a bit of everything and I just love to create dishes that have good flavour and make people happy. Some of my favourite Asian dishes are Thai red curry, San Choy Bow, Veggie Korma and Crunchy noodle salad with Nahm Jim sauce. I’m currently attempting to make steamed dumplings.
My best cooking tip:
The best way to learn anything is through trial and error. It helps you understand what not to do and what you should do while cooking. My friends and partner have been subjected to shocking dishes over the years(ha ha!), but they have also experienced some really amazing dishes.
The secret ingredient:
There’s one thing I would not trade with anyone in the world from my pantry and that is my Kikkomen Soy sauce(although it sounds a tad silly). I love adding it to my dishes to enhance the flavour or mix it with different sauces to create something more exciting.
The winning moment
When I won the prize I was so overwhelmed. My first reaction was, “No way! It’s not possible. I never win anything”. This was a pleasant surprise and there’s one thing I’d like to say here. Perhaps, the reason why my entry won me a prize is because of this secret cooking tip: I always simmer my chicken in the curry sauce on a low heat for 30 minutes to get the curry flavours right through the dish and that just played the trick.
My favorite recipe from the CNY contest:
Thanks You Asian Inspirations:
I realised anyone can cook great food by just seeing so many other people who enjoy creating dishes and sharing their love for incredible flavours on your website, including me. I never thought that my curry entry in a cooking competition would ever win me something. Thank you Asian Inspirations. My cooking journey continues now!
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