My house is filled with amazing cooks. I remember growing up my grandma will make the best goji berry jelly dessert. she uses all the ingredients she has in her kitchen to transform things into delicate sweets.
So growing up with that really has inspired me to create with minimal. My mother and uncle were all chefs too in their young years. They were the typical chefs in little chinese take away restaurants that you would see.
Mum will always tell me "if you want to find a good husband you have to learn how to cook like me", so I have spent numerous of hours with her in the kitchen. Sure to say like all kids, I learnt nothing and only really truly appreciated the time and the skill set now that I am older. So more hours in the kitchen with her in the years to come.
I told her recently, I want to document what she does so that I could develop a cook book to pass on to my kids. This way I would be able to keep my grandmothers dessert and also mums dishes for many more years to come.
I love eating macarons but mum hated macarons because they were too sweet. To enjoy and share something i love with her, i decided to create macarons that she could enjoy. Hence my first baby Black Sesame Macaron was borned.
Baking is my Zen place. I started because it is a place that makes me happy. It is the time where all electronics are off, the sun is down and my day is over. When I first started baking I had no other intension for the baked goods then it making me and my family happy. And today I will hold on to that philosophy, something I find very important. Shall it not make me happy on the inside I will out the tools down and not continue. Lucky to say, one year on and there is still a smile on my face.
I started with no oven, as it was broken, I used a flavourwave (something you cook chicken with) to make my first batch of macarons. My baking journery started from there.
It has brought some amazing things into my life.
A year ago I started Instagram. It caught on, people enjoyed it and it made them happy. It now means more then my own happiness now.
I have also had some amazing memories that fosters this love and passion for baking. I was so fortunate to have been invited by Luke Mangan to head overseas to bake alongside with BLACKSTAR PASTRY and N2 EXTREME GELATO. Moments like this do not come often and who would have thought this will happen to me. A home experimental cook who doesn't even have an oven. projects with Coca-Cola Australia for their 130th birthday was another highlight. I cried in dis- belief when I told my friend. No amount of pinches on the face could make that moment more real for me.
I think one of the best moments is when I made a tofu greentea cake for my mother and her friends.
There was some left over tofu from the previous night, I felt bad for just throwing good ingredients in the bin, so I said lets make that into something.
And the sweet tooth in me would always go lets make cake. The only thing I had at home which would cover that tofu flavour was greentea powder.
Mum and her friends liked the cake. It was one of those standard responses though. They were polite so they said yum. I wait a few more minutes till the flavours sank in for them before I told them there was tofu in the cake they were eating. That scene still strikes my memories vividly. Their eyes opened so big and that smile on their faces.
They could not believe how amazing the cake actually taste with ingredient they cook savoury food with. They loved it and requested for more since.