Skip to main content

On Being A Food Blogger

I am far from being a food critic like Anton Ego but I am passionate when it comes to food and cooking. I've been exposed to different cuisines since I was a child and I've tried exotic foods also. Eating in a hotel, a restaurant, a friend's home or even a sidewalk or market stall is not a problem with me as long as I am hungry. I also used to eat everything when I was young but it took me until college to realize that I am allergic to certain kinds of vegetable, ingredients and fruit. Bummer!

And although I am quite late when it comes to cooking (I only learned how to cook after I got married and that was in March 2000), my experiences in food (eating) helped a lot when it comes to doing magic in the kitchen. I am somewhat blessed when it comes to being able to recognize the ingredients of the food that I eat. With this, I can create a particular dish that I ate but I do try to make it unique by tweaking the recipe according to my taste preference. 

As a food blogger, I know that there are also hits and misses when it comes to tasting food but when I write, I write from the heart. Writing is a big responsibility. I know what its like to stand in the kitchen for hours cutting, chopping ingredients, mixing, boiling, grilling ... only to have my family (or visitors) finish the food in less than 20 minutes. I strongly believe that food and cooking (and eating) should be treated as art so care must be given to make everything memorable including the dining experience.

I came across this article and I find this enlightening and I'd like to share it with my foodie readers. :)


So what's your take on this? Please feel free to share your thoughts.



Comments

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.