5 Food and Cooking Hacks That I Forgot My Mom Taught Me
Asian moms are like magicians in the kitchen, cooking up a storm without the thunder and lightning
As a mother of 2 with a husband who has a stomach the size of a basketball player inside a small Chinese man, I cook A LOT!
One day as I was restocking my pantry, I glance at the items and I realized it looks almost identical to the ones I grew up with. I had unknowingly cloned my childhood tastes and flavours into my own household.
And who was responsible for that when I was growing up? My mom.
Here’s an ode to my mom…with a couple of recipes included
Like that Chinese song…
In This World, Only Mama Is Good. “世上只有妈妈好”
1. COP (Carrots/Celery, Onions and Potatoes)
Root vegetables are hardy and they can stay in your crisper for a fairly long time before they start to go bad. That’s why I always have these in my fridge, to bulk up any dish with some fibre and vitamins.
I put a slash between carrots and celery because currently, celery is ridiculously expensive. I think there was a recent health craze about the magic of celery in solving everyone’s problems.
