Here I am, yawning away at Beda’s place in London, just few days after I rejoice the fact that I have finished posting all the pictures that I took in Norway, I decided to start another blog. Oh no, not about me. If I ever blog on me, I’ll be more anonymous. With this wordpress account, I’ll be using people who are in my life’s real identity here (with exception of my mom, who I will always only refer to as my mom. But it’ll be still her identity anyway. Just to make sure she’s not easily traced). Still, it wouldn’t be that much of me or people in my life in this blog anyway. It’ll be the recipes of things that I cook or bake. Maybe sustenance is not the suitable term. I didn’t feel like using “food” or “kitchen” or what not. I couldn’t come up with anything that makes “victual” sound, well, silly. Somehow, to me it is such a serious word. The total opposite of what I’m trying to portray.
These things do sustain me anyway. And it is not proper recipes. Of course, I wouldn’t give out the recipe of what Faliq calls “the Bastard Curry” which I dumped whatever I had (which included lemongrass and pandan leaves) into what was supposed to be a Malay curry but using Indian curry powder (Babbas) that ended up tasting Thai, or my “Stateless Stew” (which I start by opening thee fridge and dumping what I find, but usually will include beef stock, tomato puree, meat and potato. The others I’ll just dump in whatever) or whatever that I decide to cook on the spot without knowing how it’ll turn out; main reason because I usually can’t remember what I dump in.
Part of the reason for this blog is for my dearest who’s in Durham (well, currently in Malaysia), whom I wouldn’t be in the same country come next academic year who usually calls me for help in the kitchen. 
Amni, I’m this worried about you not having good food. Short of coming and staying with you in Durham, having written notes of what to make would help you loads, I think.
Also, doesn’t help that I don’t have streamyx for you to ask me online. So having a list of things with me thinking of how best to make it… It’s better, right?
And since Amni is rather useless in the kitchen as she didn’t bother learning when her mother’s in the kitchen, 
there might also include silly things that you might already know about and will be rolling your eyes reading it. Or it might even surprise you that these things could be made at home and you don’t have to buy it outside. Or it might be too troublesome to be made and you rather buy it. Still, with the inflation that’s on the rise… the choice is yours.
For me, with my family, we either have the best or none at all. Compromise is not an option. OK fine… The best that we could achieve (which is quite a high standard, seriously. A standard I’m struggling to achieve). Very arrogant of us. However, you must understand that the head of my family (a female, even though we’re a very traditional Malay family. My grandmother is the de facto head, as she’s the most senior) is a jack of all trades and master of some… and also a perfectionist. Goes down to her children… 2 of them who are housewives with plenty of time in hand to perfect the recipe and another who did all her 3 degrees (first, Master’s and PhD) overseas with only herself to cook the amazing food (the last is my mom. She also had several guinea pigs when she was doing her PhD to test her food; kids of friends who always say her food was amazing, to whom she feels guilty for “fattening up”). Exclude my late uncle… Since he’s a male, his place is not in the kitchen. My mom, on the other hand, even though highly educated, is still a female and must be in the kitchen when needed. Not that she minds, I think… Assuming she doesn’t have a deadline for some paper. Still, if it means spending what little time my grandma has left (she’s 89 this year), my mom happily stays in the kitchen and to hell with whoever that she owes the paper to.
Oh, I’m also part Chinese, in case you can’t figure out from the small eyes I have; also from my mom’s side. My parents ere divorced; my biological Malay side is from my father. Still, my mom was adopted at birth by a Malay family, and she’s more Malay than a lot of Malays that I know. Anyway, yes… my taste do run along the Chinese side more than Malay. On desserts, I much prefer Western desserts.
Another reason in creating this blog is that I seem to be an expert in forgetting the recipes that my friends want. Cookies, tiramisu… whatever. I’ll be posting it up here. I might also include some recipes from other website; however I am not sure whether I could paste the recipe here. Copyright issues that I would never afford to pay. I’ll definitely include the link.
I’ll try provide pictures where possible; the results. I doubt I’ll show a step by step picture of how to make. I get rather absent minded when I’m cooking or baking that sometimes I hardly even check the recipe. Some things I’m just so used to it, the only reason I write down the recipe is that I can’t remember how much of the ingredients should I put in the mixture. I’m horrible with numbers; hence why I did law. Still, I got my first C in maths in f3, or at 14 years old. My British friends think it is impressive, for someone who claims that she is horrible in maths. *smiles proudly* Don’t hope too much though; I’m not big on presentation. A reason why I think I shouldn’t be a chef. As to me, the food would be gobbled up and mixed to the point it is unrecognizable, why should I waste time on presentation when no one is paying me for it? I might indulge once in a while when I miss art… Other than that… Don’t expect cuppacakes level of detailed decoration alright. Scared the hell out of me that their shop is so ridiculously near to home. Sigh…
Oh, another thing; I’m useless with measuring things. I love estimating. The only thing that I don’t estimate is when I’m baking. Others… I estimate. I’ll… try my best to measure before I start posting up the recipe. Don’t want Amni or anyone else not being able to make what I find rather easy. Like Gusteau in Ratatouille, I believe anyone can cook (I also believe anyone can write well given practice). I’ll tell what I do to figure out whether it is the right amount or how to counter the taste and what not. That, I’ve been trained since forever. However, feel free to disagree. Some of my friends disagree that putting sugar in the food reduces hotness. (Oh, I’ll better get back to that in a moment; refer below). I’m alright with that. It works for me…
And please, if I say “to taste”, please don’t ask how much of something you should put. Our tastes are different. And I don’t take salty things. My food are usually bland; I just put a little bit of salt to enhance the flavor, nothing more. Trust your tongue. Don’t be like me. I usually don’t taste my food until I’m done. Bad habit. Hell when I need to correct it, I tell you!!
Hot and spicy. Both would mean spicy, to be honest. Since I blog in English. However, these terminologies are due to the Malay language. Hot is pedas in Malay, which I would describe the spiciness of chilies. Spicy would be when there’s too much spice, which is hardly the case in my cooking. To be honest, I don’t think there’s anything spicy in Malay cooking. Oh, usually this is how my mom describes the difference between hot and spicy. Hot is when you can taste the spiciness (heat, not taste of certain spice) in your mouth. Spicy is when it takes time to develop, and it will only be felt once you swallow. Spicy will be used when the spice is raw; best example would be Indian curry. I know quite a lot of people who can take hotness, but not spicy. They feel uncomfortable with it; you feel heaty inside. It is something you need to develop, which somehow I’m positive it has developed so well amongst the Indian that they have a genetic print for it. Since I don’t have any Indian blood… I can’t take it. Pepper, somehow, it’s spiciness, it’s that kind. My mom hates pepper. I love pepper, for some reason. I put waaayyyy too much pepper in my cooking, and in too many things.
Damn this is a long post. On introduction anyway. After this, I don’t think I’ll be talking much as way of introduction. From now on, what I say has to do with the said dish I’m blogging about; what I think about it, ingredient, how to make, etc.
Also, Amni, sorry for making you look silly, if it seems like it. Though trust me, I believe you will be a great in the kitchen one day. Or at least be able to cook for your significant other a meal… or several.
