It’s like a novice learning the rudiments of cooking. Just that it’s western this time. When I first started to cook… not that I know how to cook that well now, I was intricately confused by hundreds of questions just to cook a single dish.

Now, here I am asking myself. “Uuumm… ok, now how do I make a bowl of rich white cream??” I’ve actually over-whipped it till it turned into butter. Yikes! But I thought I never see it turned into creamy cream at all in the first place. A little bemused by it? Culture crossing.

For instance, Chinese mostly uses peanut or canola oil as their cooking base. Indians prefer ghee, a flavorful depth to their recipes. Western simply uses olive oil. If Chinese were to use olive oil to fry their vegetables, I think their kitchen would be fogged with smoke. Most of our dishes are stir-fry and you hardly see any vegetables served raw. Whatever it is, Sarah is trying to do away the massive stir-fry stunt action in the kitchen and starts to work more with her untouched affiliates… steamer and microwave oven.

With over MYR300 spent on the basic ingredients I hope it’ll not turn into some profligate trial! Will show you how my western turns out…