WELCOME!
It's about time. The idea of creating this blog - a labour of love - has been tossed around for months and years. I'm glad to see it is finally taking off. Patience is finally rewarded, enduring the test of time. No single drop of oil has been wasted. Welcome to the Minimalist Cooking!
Things are nicest in their simplest form. The key to enjoying cooking is embracing simplicity. Simplicity in food is honesty, respect, modesty and fairness.
This blog is about simplicity in cooking. A disproportionate amount of space and time in cookbooks, mags and TV shows is spent on excessively and oftentimes obscurely complex recipes. Gone are the very basic flavours of each natural ingredient.
Many of us tend not to appreciate the fact that most individual ingredients have their own role to play and we have to respect it. The Chinese way to make garlic lobster was an excellent idea. But, as time passes by, the garlic part has become bigger and bigger. We are now barely able to tell the true taste and tenderness of the lobster meat.
Live, learn and love. Cooking is a learning process embedded in our everyday lives. And all good foods need to be shared with the loved ones.
I dedicate this blog to my mum, my forever giving and loving mum. She is my first and only teacher in cooking.
It's about time. The idea of creating this blog - a labour of love - has been tossed around for months and years. I'm glad to see it is finally taking off. Patience is finally rewarded, enduring the test of time. No single drop of oil has been wasted. Welcome to the Minimalist Cooking!
Things are nicest in their simplest form. The key to enjoying cooking is embracing simplicity. Simplicity in food is honesty, respect, modesty and fairness.
This blog is about simplicity in cooking. A disproportionate amount of space and time in cookbooks, mags and TV shows is spent on excessively and oftentimes obscurely complex recipes. Gone are the very basic flavours of each natural ingredient.
Many of us tend not to appreciate the fact that most individual ingredients have their own role to play and we have to respect it. The Chinese way to make garlic lobster was an excellent idea. But, as time passes by, the garlic part has become bigger and bigger. We are now barely able to tell the true taste and tenderness of the lobster meat.
Live, learn and love. Cooking is a learning process embedded in our everyday lives. And all good foods need to be shared with the loved ones.
I dedicate this blog to my mum, my forever giving and loving mum. She is my first and only teacher in cooking.
posted by kEV at 10:21 PM
3 Comments:
Lobster sashimi is great and sashimi is the simplest form of cooking.
Yeah, but technically there's nothing about "cooking" in sashimi though.
I agree, I don't think some Japanese dishes (sashimi, some sushi) are considered cooking. Often hear people saying this and that restaurant has great sashimi...I always question how good the restaurant is...how can you have bad sashimi when you have almost live ingredients. :P
I just stumbled upon your blog...your write very well, and have some very interesting dishes. :)
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