Mom went back to malaysia, bro went for freshman camp. So, the moment I've finally been waiting for is here..to cook! Ever since I came back from Europe, I've decided to master cooking, and almost everyday I've been monitoring my mom's cooking, and also taking down notes & tips. I didnt want to cook with my mom because it doesnt help me develop my skills. Mom prepares all the ingredients, preheats the wok, pour the right amount of oil in, add in the sauce and all I do is just do the frying. In the end it tastes exactly like mom's cooking. Moreover, you learn a new skill best if you're left alone, with no choice but forced to do it yourself.
Cooking is very easy to learn, whipping up delicious food is the hard part, as I come to realise it soon.
Just last night mum cooked fried rice vermicelli for dinner, so it was still fresh in my head, and thus that was what I cooked for today's lunch.
I did exactly everything my mom did, or I tried to, but my meehoon tasted eons apart from my mom's. I like my food soggy, esp noodles, but I think my meehoon was way too soggy.
Problems faced while cooking alone:
1-I actually mixed up garlic & onion! Instructions: 2 cloves of garlic. Wait a sec, garlic is the purple one(onion!) or white one? I then quickly consulted google images for the right answer. But that was after I've alr cut the garlic, because it was like a subconcious kind of questioning in my mind that screwed it up..
2-I didnt know how to 'transform' the cold fishball in the fridge into one that is edible. Should I put it into hot water and microwave it? or should I cut it into shreds and cook it together with the meehoon? As I remembered e fishball midway, it was too late to multi-task. So ended up with absolutely no meat in my dish. But the egg was a double yoke egg and I think the egg tasted the best.
3-How much water was needed? Apparently my mom got the amount just right, attaining a mildly soggy wetness that I loved. Cant say the same for me, mine was downright soggy and it had that little vomitting-inducing effect if consumed much.
4-Panic! When your food is over the fire, time is really of the essence. When I need to leave wok-side to get something, i'll start to panic, fearing the food being overburnt. So, got to change panic to urgency, and then urgency to rountine. just like the pros!
5-I eat ALOT of vegetables and one thing good about cooking yourself is your food is up to you to decide. So I decided to spam on the veggies like no one's business. I though it was gonna be veggie overload, but as you can see frm the pict, not quite, infact far from it. Leafy veggies are deceiving, they shrink so much its so hard to estimate.

Now that I've started cooking, there will be more to come!