Ok, so I didn’t get around to making souffle this past week as a part of my weekly cooking challenge of trying something new. But I feel that I have a decent excuse. It’s Chinese New Year tomorrow, and traditionally you gather all your family members and cook up a big feast on New Years Eve. So I cooked up some Chinese food and had some family members over for dinner tonight. It is my first time making two of the dishes, so I consider that fulfilling my weekly cooking challenge. The steamed whole fish and the preserved greens sauteed with ground pork are new to me.
These are all dishes my parents taught me. I think my parents tend to skip steps when they teach me how to make something. Because for some reason, my food never tastes the same as theirs. Tonight was no exception. It always feels like a flavor is missing when I make something. Luckily, we had Cliff’s side of the family over tonight, and they never had my parents’ cooking, so it’s not like they’ll know mine is no even close to the real thing. Everyone seemed to have enjoyed the food.
And you’re right, I didn’t make a proper 10 course meal. Here in Canada, we don’t get Chinese New Year’s Day off, so I do have to work tomorrow. Spending 12 hours cooking a 10 course meal today would not have been ideal.