Since young, we learnt to eat simply. Not only were the dishes whipped up in our kitchen simple, but more importantly, we are taught to be contented with whatever is provided on the dining table. Thankfully, mom and grandma were both excellent cooks, able to conjure up a range of yummy food with the simplest of all ingredients. Eggs, the cheapest source of protein are a common sight for our meals but despite being so common, the dishes were never boring. From an assortment of omelettes to sunny side up soups, my mom knew exactly what makes us happy and our tummies filled. Sometimes our dinners were just a simple one-rice cooker or one wok meals, simplified versions of claypot rice, cabbage rice and even chicken rice all done within the comforts of one pot. One wok meals were also something worth looking forward too, first sending aromatic wafts from char kway teow, mee goreng, SPAM fried rice from the kitchen that permeated our small flat, whetting our appetites as we rushed to finish our homework, before tickling our palates. One particular one-wok dish stands out being most memorable, so simple to cook yet so immensely gratifying, and that is Mom’s 猪脚罐头炒米粉 Canned Braised Pig Trotters Bee Hoon.
I practically grew up eating laksa lemak, amidst other local delights and I’m quite sure there are well many others like me. The laksa which I remembered first eating was not any of those “branded” names along Katong . In fact, I had my first “Katong laksa” when I was much older in my 20s, and it is not even at Katong but the now defunct Jackson Kopitiam in Macpherson area. The very first bowl of laksa I had when I was really young was from an unassuming looking neighbourhood stall near my old place. This was way before the times when people were aware of Hepatitis B and way before it became fashionable to buy coconut milk in terapaks off supermarket shelves. In other words, it was the time when cockles were really large, fresh and bloody, and one could almost be certain that fresh coconut milk was used to ensure all the “lemak” awesomeness! This is the type of laksa which I grew up eating. How about you?
One of my earliest experience with Thai food is probably Pad Thai, together with the other quintessential “must-orders” for anyone venturing into Thai cuisine, like Tom Yum Goong and Pineapple Fried Rice. Every street hawker does Pad Thai a bit differently from the other. Slight nuances in the ingredients used, the proportion of condiments, even down to the sequence of adding the ingredients, e.g. when to crack the egg etc. could alter the taste and texture of the dish completely. But they are all quite delicious. Well, most of them are at least. To date, this popular street food which brings together three important ingredients commonly used in Thai cooking, i.e. palm sugar, tamarind pulp and fish sauce, remains one of my favorites, being sweet, sour and savory all at the same time.