Looking Into Asian Kitchen

Cooking Asian means someone is about to explore more than chilies and paprika. It’s really weird to use tasteless herbs as black moss and lemon grass. Isn’t it? However, it turns out to be the biggest turn on with Asian food. Taking a tour around Raymond’s Facebook page ‘the art of cooking’, one would get to know that chicken isn’t foreign to honey or radish!

Which is your favourite Asian cuisine? How come you got this curiosity to dare something like ‘Seaweed Salad’?

 I do not really have a favourite Asian cuisine as all Asian cuisine are my favourite.  Each cuisine has their unique taste, usage of ingredients and techniques.  Seaweed Salad is very common ingredient in Asian cuisine as it is a versatile ingredient, full of umami flavor and good for the body.  In regard to how or why I made Seaweed Salad, it was a request from my audience.

Could you share with us the secret of trying ‘street food’ at home? Could you please tell us, what would make the best fusion with Asian cooking?  

The secret to trying ‘street food’ at home is to actually try ‘street food’ on the street where food stalls are.  Then, you can reproduce the taste/flavor that of what you ate at home.   The best fusion with Asian cooking would be European cuisine, specifically French and Italian cuisines in my opinion.

 I choose French and Italian because they are well known cuisines among the world.  French, for its sophisticated technique in baking and Italian for its cooking.  Combining these cuisines together will create many new ideas and dishes as in the example of Cantonese cuisine, which was heavily influenced by Western cuisine.

‘Temptation’ is something, we are desperate to deny, but the realm doesn’t let us to! Do you have a pet peeve amidst types of cooking?  

Imperfection.  I always seek perfection in regards to presentation, taste and smell of the food but somehow I am never satisfied with the results even if everybody said it’s perfect.

Do you have a spice ‘o’ fairy to pick your seasonings? Could you please share, who inspired you to cook Asian?  

No I do not have a spice ‘o’ fairy to pick my seasoning.  My parents are the one who inspired me to cook Asian, specifically Chinese cuisine.  However, I am not limited to Chinese cuisine as I continue to learn other cuisines, such as Japanese, Korean etc.

What would be your choice of food, if you’re left in a swampy island for days together? These are the only edible things you find right there:  

1.       Frogs


2.       Iguana


3.       Huhu grub

My choice of food would be frogs and iguana.  Frogs, I cooked them and ate them before in my restaurant.  Iguana, would be an interesting ingredient as I have never cook them or eat them before.  

Would you like to sneak? https://www.facebook.com/pages/The-Art-Of-Cooking/242540545873120?sk=info&ref=page_internal