So I Tried Cooking

With the poor economy and the lack of work, I find myself become more of a father than a working person. Picking up my boy is a joy and cooking for him is an even bigger thing.

I first understood basic cooking when I was in the Boys Brigade when we used a camp stove with solid fuel and a mess tin to make instand noodles and if you are able to handle the sand kicking, a cooked egg.

I always saw South East Asian food made by my grandma and mum using lots of soy sauce, garlic, shallots, spring onnions, ginger and pepper.

I discovered kaifir lime leaves and lemon grass later when I was away from home after experiencing a serious Thai restaurant in of all places, Newcastle.

Anyway so here is a day of experimentation of cooking without recepie:

i started with chopping up carrots , shallots and spring onnions for sweetness

fried mushrooms and brinjal in butter with chopped shallots.

used a pot to fry so the oil bits that fly don't go everywhere!

doing a sub French style cooking requires a lot of butter. makes kitchen stink as well.

beef was seasoned/ marrinated with onion garlic salt cloves and soy. her the the seasoned meat was serrated before throwing into pot for frying so that it does not swell too big.

seasoning of beef is done in a bag and left in the chiller side of a domestic fridge for a day.

the meat has even more shallots and spring onions loaded above before cooking

carrots as simply boiled

spaghetti is basically boiled and left in a strainer, later tossed with some olive oil

potatoes were boiled then fried in butter and spring onions

beef is fried in a pot with the lid on. both sides a re browned first then I add a little water to create a boil bath with the lid on.

so here is the boiling bath

while the spaghetti was been boil I had to occasionally check it is is the right bounce

I took out my beef and chopped the center to find it is still raw inside. so I poped it back in the pot.

so the 2 pieces back in.

I finally got it right

so there, assembled together like a junk yard waiting for consumption

so no belly ache or complains.

I somewhat passed the father with no receipie cooking and survive wishful goal.

But wait, how did I know what to guess?

I watched many series of French Cooking Academy on YouTube.

I did not follow recepie but I followed the sensibility of when how and what should be done and built on those method.

quietly mumbles to himself "why me?"