5 Rapor Masak Saya
Speaking of education in cooking, in my lifetime, there are five important lessons for me. This is my report card for this.
First Lesson: Mashing
First time cooking, my kitchen is very open . Maybe I am 6 years old at the time. In the front yard, my neighbor and son busy mashing peer leaves that we learned of the page. So hard I mashed leaves there, until the aroma of raw green leaf sap still ringing until now. Though it was still pretended but it seems important that we are mengulek cooking spice.
Lesson Two: Boil
Cook the actual, on fire, I experienced new skills class under Mrs. Mien, elementary school teachers in Indonesia School Cairo, Egypt. My classmates and learn to make the setup guava fruit is easily available because there.
In front of my stove rather tiptoe to peer pan guava submerged in water sugar and spices. After a long, my hands began to ache churning water that feels heavier. It turned out that the water had been thickened and guava softened. Mien mother took a piece of guava from pan and cut it with a spoon on a small plate, then turn off the fire. Who knows how long I wait until the setup guava cold, and I could give it a try. Usually favorite part of guava is the seed that it tastes the sweetest. But this time until guava too sweet, especially with sugar syrup. That's where the first time I felt I could cook.
Third Lesson: Reading recipe
The period I spent high school in Wellington, New Zealand. People there do not have a 'si ya' so everyone had to cook yourself. It seemed my life surrounded by prescription, prescription and prescription. From the article page up ads, magazines filled with recipes that wants to inspire cooking-cooking at home. In the supermarkets free recipe leaflets scattered from the vegetable to the halls of flour and sugar. Her picture tempting to almost any recipe leaflets I take, especially recipes cakes and breads. New at weekends or summer holidays I try to make it. Maybe this is where I grew penchant for reading the recipe, although just for thinking about it.
Lesson Four: Have a recipe mainstay
At the age of 16 to 17, I started to live away from their parents. Stayed with my sister and a friend, we had to take turns to cook every day after school. One of my mainstay dishes are Karedok with recipes from the magazine inflight Garuda. First try, directly compliment that I direct that the recipe pages torn from the magazine, and deposited into my mainstay prescription. Now somewhere tear my mainstay recipe this one.
Lesson Five: Learning from experts
The I mean experts here are not professional chefs, but cook certain dishes that tastes good for me personally. As the lesson ceviche de pescado that I received from my friend's mother and aunt Peruvian. Because knew I really liked this dish, and this is the mainstay prescription houses there, one day they cook them for me.
When they cook in the kitchen, all the measures to create a ceviche de pescado I noted, from raw fish to "cooked" by the lime juice. Everything not escape from my camera. Meat Fresh boneless white fish marinated with lime juice are many, stirred with mill garlic, ginger and red pepper. Then plus sliced onions and cilantro. Upon arrival in Jakarta, the photos of my rope directly into the video with my notes about the recipe. Until now each make in my own kitchen, video recipe ceviche de pescado mother and aunt of my friend was ready in smartphone I.
That's five first report card in my cooking education. Its value may be too mediocre because in the middle of my busy with work outside the kitchen. But now the work I've been back to the kitchen. Either lesson what else would I find in this kitchen. Yes I Dong for sure I will always be learning to the next grade.
Congratulations educational day!
