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Thanks for that Jphn. Wanting to Put recipes on but a little scared that 1. The measurements may be be 'exact' and what if I don't do it the dish justice!?!? Guess that is what feedback is for! :)
Take care and hopefull chat soon.
Mike
Chef Reino Unido
Mike Perfil
Expanding my horizons
Southampton, Reino Unido
Inscribió Domingo, 04 de Marzo de 2012
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Acerca de mí
I am a 34 year old Dutch / British chap, born in Singapore, raised in Asia and ended up in England for education purposes. I now live in Lymington, New Forest (South Coast) and work as a freelance administrator / Accountant and retail manager.
I am single, (no kids) but hoping that the perfect man for me is out there... (as well as the winning lottery ticket ~ hehehehe), with my family spread out all over the world so (apart from 2 cousins and an aunt in England) I love to cook for friends about three times a week in my tiny but well laid out kitchen. There are my genie pigs who 9 times out of 10, are highly appreciative and completely honest with their thoughts on my new (and old) recipes. I like to follow a recipe once so I know that I can do it (traditionally) and then make my own variations (and cheats) thereafter.
Influencias de Cocina
Having been born in Singapore, then crawling around for two years Jakarta, 7 years in Seoul, Korea and the rest in Hong Kong / China ~ I have been exposed to real Asian culinary delights and loved it.
I love a variety of cuisines and find it hard often to place them in order of favouritism. I of course love, Cantonese fine dining as well as street food. I am not so keen to the more Northern dishes as the ingredients / dishes are more staple, less 'exotic' and more bland than Southern Chinese Cuisine. This some from international influences and wealth. Hong Kong was an international port and with the money that came with it came wonderfully, exciting, contrasting dishes full of flavour, elegance and richness.
I love Malay / Indonesian food (Ayam Penang is a favourite), Filipino dishes (Chicken Adobo), Thai Vietnamese, Sri Lankan......all that area. I am not have ever found of Coriander as I find it overpowers the dish if used in over generous amounts ~ it annoys me that English chefs throw it into all Asian dishes where it is not needed and completely alters the dish! (It's a bit like bean sprouts - adding them to a dish does NOT make it 'Chinese')... (You must think I am a real fuss pot!?!?) :)
I love French / Belgian cuisine as they can be small but pack with rich strong flavours as well as rustic Normandy, Provencal dishes for good simple fare.
I haven't meet many people who dislike Italian, however I feel that people only think of Pasta and Pizza and don't know much about the many superb regional Carne e pesce (meat and fish) dishes. Having said that I do love Roma Pizzas and Spaghetti alla Carbonara (and hands up ~ I admit I love the bastardised creamy version opposed to the authentic ones).
I like the idea of 'Australian' cosine as I love the concept of fusion (when appropriate) and unlike some I enjoy serving (and eating) "surf and Turf" dishes which I have created and will share with you.
My only dislike (I think) is Indian. I am not an avid fan of cumin, turmeric and coriander at once. I know that Indian curries are grossly misrepresented in other parts of the world and I find the curries monotonous (which is often the fault of foreign misrepresentation). Although I do not like 'stodge' I do really enjoy many Swedish, Scandinavian dishes as well as Eastern European. The less favourite cuisines I guess would be Moroccan, Turkish, Lebanese etc and real Arabic dishes I have yet to explore properly.
My Influences:
Well unlike a lot of people it wasn't Mama who taught me how to cook as she really didn't have a clue (God rest her soul), but not through a lack of trying. I had a friend of the family’s' in Wiltshire England called ' Auntie Phoebe who was a modest wonderful cook and she introduced me to roasts, terrines, pies, and all the things we didn't really get whilst growing up in Asia. My other inspiration was my Auntie M (my Mum's sister) who can never follow a recipe but having lived all over the world (and work on a charter yacht as a chef, created the most wonderfully creative and tasty dishes. She can replicate so many dishes as she has a pallet for flavours and ingredients ~ she was the one who introduces me to Prawns and Smoked Salmon. As my immediate family didn't eat fish (they claimed to be allergic) I didn't grow up tasting fish dishes and only in the last few years have I started to and thanks to my beautiful ex boyfriend Lance's passion for fish (and low fat foods) I have really started to explore and develop my passion for fish. (Sometimes the simplest thins are the best (I adore baked langoustines / prawns in garlic ~yum!).
So there you have it, I have bored you with an insight to my likes and dislike of food.
Recomendaciones
Chefs quienes recomiendo
- Delia Smith (Norwich, Reino Unido)
- My Cooking Godess
Restaurantes que recomiendo
- Amigos (Happy Valley Hong Kong, China )
- Spanish / French ~ Stunning
Comentarios
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20 de Marzo de 2012Great profile, Mike! I hope you enjoy the recipes here and will share a few of your favorites with us.