We enjoy homecooked food a lot. And because of that, we enjoy cooking at home a lot. What seemed to be a chore in the past, helping my mum wash the vegetables, cut the ingredients, tumbok the rempah in the past became what I missed the most now that mum is no longer with us. The dishes are usually very simple, spanning across a good range of Peranakan fare, not forgetting dishes from Chinese cuisine which she’d learnt from my grandmothers, our neighbours, her colleagues-turned friends at work, our old neighbours, and even from the vegetable sellers, fishmongers, butchers and hawkers from whom she will steal a recipe or cooking tip from. From them, she expanded her culinary repertoire that stretched across other cuisines to cook dishes from these dialectal groups when she didn’t even know how to speak those tongues! Amazing how fast and effortless it was for her to learn new dishes, sometimes indirectly from just tasting it once or twice would she be able to decode the recipe or figure out the cooking methods. Those were the days when experimentation was the fun thing to do and authenticity was never a question in mind.