This March, our kitchens buzzed with excitement and tantalizing aromas as we came together with VCAI for another engaging cooking class. This month, we explored two distinct and flavourful dishes that perfectly blended textures and tastes, and then paused for a meaningful reflection on perspective and habit.
On the Menu: Savoury Delights
We started by crafting Glutinous Rice Stuffed Fried Tofu Puffs. Imagine this: chewy black glutinous rice, stir-fried with savoury vegetarian “ham” and a colorful medley of peas, carrots, and corn, then generously packed into crispy, golden fried tofu puffs. A brief steaming process workes its magic, softening the tofu just enough to create a tender, satisfying texture while allowing all the savoury flavours to meld beautifully. The result? A delightful bite-sized snack perfect as an appetiser, a hearty treat, or a tasty addition to any meal.
Next up was Olive Fried Rice, a deliciously savoury and umami-rich twist on a classic. The star of the show was Preserved Olive Vegetable, a unique Cantonese condiment made from pickled mustard greens and olives (often labeled “Olive Vegetable” in jars). This incredible ingredient infused the rice with a complex salty and slightly tangy flavour that paired perfectly with the simple comfort of egg and vegetables. It’s a dish that comes together in minutes and delivers a quick, satisfying meal.
A Thought-Provoking Tale
After the cooking was done and the last bites were savoured, we gathered for a reflection based on a classic story:
A group of fisherwomen, caught in a storm on their way home from market, took refuge in the house of a gardener. They were lodged for the night in a room full of flowers. They were unable to sleep as the fragrance of the flowers was overpowering, until the eldest of them suggested that they bring in their fish-scented baskets and place them near their noses. Then they all fell into a sound sleep.
This evocative story sparked a deep and insightful discussion around a few key points:
- Seeing Our Own Desires: How often are we truly aware of what we think we desire? The fisherwomen found peace only when reunited with the scent of their own trade, even in the midst of beauty. Are our desires truly our own, or are they shaped by our circumstances?
- Reflecting on Past Conditioning: The fisherwomen’s comfort zone was firmly rooted in their daily lives. The ‘overpowering’ fragrance of the flowers was unfamiliar and unsettling. This led us to discuss how our own past experiences and habits condition our responses, comfort levels, and even our definitions of happiness. What we consider ‘normal’ or ‘good’ is often heavily influenced by what we are used to.
Conclusion
Our March cooking class was truly a holistic experience. We not only learnt new culinary skills and enjoyed delicious food but also engaged in meaningful introspection. We were reminded that cooking is also about connection, experience, and the lens through which we view the world.
A huge thank you to everyone who participated! We look forward to more shared learning and delicious moments in our next cooking class.
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