De one with Cooking

PSI 40+

My first attempt at cooking occurs during home economics class at secondary school. I recalled I was partnering my classmate Yong Guang. Well, back then, all of us had to wear a white aprons. And we were told to have our names decorated on our aprons to better indentify ourselves. My late-mummy embross my name in rich blue. It was really admirable.

*pause* Well.. I really miss her.

Anyway, I was graded A for my home economics for sec 1 and 2. Well, not fully due to my competence. Partly because the teacher was one of my band teacher too. Hehe.. someone just can't help being a likable student? Nah.. I worked hard at everything.

As I grew older, I learnt to be able to cook maggi mee or instant noodles. Just boil hot water, put in all that you can find in the package and stir. Pretty easy. However, you've gotta wait for the water to boil before putting in the instant noodle. Besides this, I also learnt how to crack an egg. It seems pretty hard for a beginner to knock the egg at the edge of the cooking pot and cracking it in time for the egg to land within the parameters of the pot. Haha. Well, experiences does count!

Ooo.. I loved helping my family cook Campbell soup. Recalled it was one of the "must have" dish for dinner at home.

The second cooking skill I managed to learn was frying. As most of us would agree, the young just can't resist the taste of fried food. It wasn't until during my upper secondary level did I learnt how to do this. There was no one at home so I learn to fry. Which is what I hate the most.

Firstly, it's due to being afraid of being scald by the hot spluttering oil. Secondly, because you have to clean up the oily and stained cooking place.

Things to bear in mind are.. you have to wait for the oil to get heated up. Oftenly denoted by the stream. Otherwise, putting your food into the unheated oil earlier would only result the food in absorbing the oil. Next, you have to thaw your food before frying. If not, the food wouldn't be cooked completely. Lastly, the hot oil splutters because of contact with water. Yup.. so gotta bear in mind not to sprinkle water and experiencing the pain of getting scald by the hot liquid.

With experience, it allows for space for innovation and creativity. Recall by tradition, people usually add eggs to instant noodles. (Or was it only me?) I learnt to add sausages and try mixing natural sauces to enhance the taste.

I learnt to cook scramble eggs without oil. Healthier choice. Till date, I've experiment with dishes lik the recent Pineapple rice, Japanese curry, smash sausage patties. You just have to keep trying and trying.

Hmmm... People says that it's a plus point for men who knows how to cook.. Well, what say you?

All in all, besides the joy in possessing cookery skills. The ultimate joy still comes when people appreciates your cooking and seeing them savouring the dishes you've prepared, in delight.
Trust me, it's not just a satisfaction or sense of achievement only felt by a housewife or girl. Certainly, a man can derive this wonderful warm-heartedness too!

Well.. speaking of which, I would still hope for my future spouse to be someone who's able to cook. Erm.. not because I'm lazy or male-chauvinist. Rather, I want to have heart-bonding and romantic time, cooking together. Hehehe