Though I was interested in cooking after relocating to China, I didn’t cook that much. But I cooked a lot after coming to Australia. I can attribute this to the cooking resources from Youtube, Facebook, supermarket magazines and television. This exposure was unfortunately missing for me in China. This was one of the days I cooked in China. A Singapore/Malaysian egg sambal. Soak dry chillies in warm water, take out the seeds and blend it with onions, garlic and ginger. Sauté this in oil and add in some tomatoes. Add in couple of hard boiled eggs, season it and that’s it. Today I can cook this same dish in several different ways. Happy days.
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