Bright Recipes to Dish Up Day, Night or Morning...

These were the 16 or so dishes i learnt to observe, help and cook during the past week. Sincere thanks to Sam (2005-) and Anna (1987-) who dropped by from distant galaxies to hand their slurpy recipes on to me...roll-call..here it goes...and not just in name or theory...

Green Curry, Asam Pedas with Toman Fish, Honey-Drizzled Pancakes with Fresh Strawberries, Stir-Fried Chicken with Basil, Thick Pumpkin Soup, Spagetti with Cream in Lemon Rind, Beef Spagetti, Tiramisu, Claypot Crabmeat Tanghoon, Honey Chicken Wings, Boiled Sotong with Garlic Dip, Boiled Vegetables in Fragrant Onion, Orange Beer, Greek Salad with Pine Nuts, Salmon Teriyaki, Thick Mushroom Soup...

Cooking takes patience and so does learning a new skill. It is an intuitive art, crafted and made to help us express ourselves in sight, taste, scent and sometimes, sound. We churn and make a meal out of frying sassy-seasalt- washtang of anonymous food with fickle pan, golden oil poised on a sturdy wok. Creation from chaos. The choppedsticked lined table comes complete with busy fingers stabbing fragrant flesh and stirrring herbs to make a soup-dish quite complete.