Of course it is Edible!

The forgotten and forsaken domain

 
I knew very early on that I could never be a chef. Fire, splattering oil, sharp knife on slippery ingredients, and the constant worry that whatever I cook is not cooked through... I was so thankful that we were put in pairs for Home Economic lessons in the kitchen. My poor partner often had to take over the portions I was squirmish about but I was always more than happy to do the dishes thereafter! As a young adult, I could never do more than instant noodles and scrambled eggs. Even when I moved into my own apartment, my standard "cooked" meal was simple wraps using my trusty waffle/panini/sandwich maker. 

So when the lockdown last year forced me to rethink my resistance to cooking, encouraged and enticed by a newly renovated kitchen available to me, I decided to document my exploration into this forgotten and forsaken domain. Because.. me?!?! cooking?!?! the effort definitely deserves mention and byte space! But when I had to name the album in which I intend to collate pictures of my food creations, still concerned about the possibility of my husband and myself coming down with food poisoning, I could only come up with a "Edible?"

 Seventeen months after, I have to say I come a long way. 

In the initial stage with near-zero experience, I felt more secure following recipes to a T. One tablespoon means exactly that. I would use a proper measuring spoon and level out whatever ingredient that is being measured. A cup of rice to two cups of water. Placing the measuring tool on the counter top, I would lower myself to avoid parallax error in reading the measurement. I struggled with the ambiguity of corn flour versus corn starch. I googled for definitions of simmer and broil, and watched videos on how to clean or cut an ingredient. Sticking the thermometer into every meat dish. I favoured recipes that state the exact time requirements and often relied on the timer of the induction cooker. I especially disliked recipes with judgement calls such as "when the onion turn translucent". I would never start on a recipe unless I had absolutely everything in its ingredient list. 

Cooking was stressful. Ha!

Just made the fifth iteration of a favourite of this household - oven baked chicken and rice. Whilst cooking, I noticed an ease and confidence in myself that was not there before. Although I was still referring to the online recipe in my tablet, I had decided to make my own judgement calls - reducing the amount of rice and matching the required amount of broth accordingly; additionally marinating the chicken in a concoction I remembered from a previous recipe; skipping an entire step because I didn't see the need to waste a non-essential foil wrap; shortening the cook time because the chicken looked done. I could hardly believe this is the same me from last year!

With how well this dish had turned out with my experimentation, I feel like I have "graduated". At least into secondary level. Hahaha... I still can't cut onions and I avoid pan-frying at all cost but cooking is no longer stressful. It is almost enjoyable. I am also starting to see how cooking for loved ones is an expression of affection regardless the standard of the food. 

Thus I think it is time for me to change the name of my photo album... suggestions?

I wish I never tasted my first chee cheong fun

What was your first introduction to chee cheong fun? 

My earliest memory of it was the pre-made type kept in a food warmer alongside a variety of similarly mass-produced bao and siew mai. It takes no time for it to be dumped on a plate and topped with sweet sauce and if you are lucky, sesame seeds. As a picky eater who disliked vegetables and complicated food, that was often my go-to "meal" during recess in early school years. I think I liked it very much then. 

I wish I could remember when was my first introduction to the other chee cheong fun. I am referring to the freshly-made type using steam to cook the liquid rice flour on a cloth into translucent rice sheets with savoury ingredients such as char siew or prawns. Served steaming hot with a super light soy sauce. Okay, I am salivating as I am typing here. This is the only type of chee cheong fun I allow into my stomach now.

I was pondering this question of why was my first chee cheong fun not the second version as my husband and I were enjoying this very delicacy bought from the newly opened Chef Wei HK Cheong Fun in our neighbourhood. I really love this version of chee cheong fun!!! And I seriously feel shortchanged somehow that I grew up thinking the first version was acceptable..

As mentioned, I think I liked it then as a child. It was enjoyable then even though the rice rolls were way too thick and the dish had minimal nutrients. Perhaps in a school setting where the turnover rate is high, all the chee cheong fun I had then were soft and warm. It was during my working days when in the interest of time and convenience, I ordered a plate from the drinks stall at a coffeeshop and was served one with rice rolls that were dried up at the edges and a sweet sauce that was too watery, and no sesame seeds. Oh, the indignation I felt then. 

I can't be sure but after getting my first taste of the Hong Kong style chee cheong fun, I believe I have never (in the words of the famous doctor photographer) wasted another calorie on the version made for convenience. 

Convenience. Just a word. Who doesn't like convenience right? Me. It has become a word with negative connotations to me now. I do like ease, honestly who wouldn't like life to be easier, but no, not at the expense of life itself. How did we come to this point when convenience takes precedence over our health, our wellbeing, our only home, our planet? 

Back to the question to which I have no answer. It is hard to imagine a Chef Wei in even one school canteen. With an average of 30 minutes for recess, who has time to wait for freshly made chee cheong fun? How else to serve the masses but with mass-produced food? Yet, I can't help thinking how I would never ever stomach the pre-made convenience version if my first taste had been the freshly made authentic quality food that we deserve.