I love Asian food, Chinese, Korean, Japanese, Vietnamese… you name it. Full of spices, light and diverse – I can eat it every day. Cooking it is a different story. So many ingredients I don’t know what to do with. I am not sure I am good at trying and tasting, “feeling” what’s missing and creating a delicious combination of flavours.
A colleague of mine and a friend was my motivation to give it a try. I really liked a dish she made for one of her Chinese new year’s parties. A year later, after my repeated begging for the recipe, she gave me a Christmas gift, a package with all the ingredients I needed, with instructions. “This way, you will know what to buy next time, and what it should look like” she said, and she was right. That was the best way to make it possible for me to cook it. I loved it, but my success was not enough to make me move to another dish. A stir fry with a few drops of teriyaki on a busy day, or a jar of hot chili garlic sauce was as far as I would go.
A hot soup was always part of the main dish at my family table. When we moved to Canada, a soup was what you had on its own, or with a salad. My kids would rather skip it and get to the “real deal”. I lost the habit of having it every day, but when my cooking partner suggested hot and sour soup, I couldn’t get rid of a smile on my face. I will do it!