How I developed a passion for cooking
By Tom Tillman
I developed a passion for cooking while trying to be more cost effective with my children and my meals. I realized cooking at home is so much cheaper, and I enjoy shopping to gather ingredients. My daughters really liked my simple meals, and now I am taking my cooking to the next level.
My favorite things to cook : I’ll try to cook almost anything. I really enjoy making salsas, pasta dishes, baked fish, stewed chicken, curries, Asian dishes, Mexican dishes, grilled foods… I could go on.
I also love to replicate dishes from restaurants.
The kitchen tools I can’t live without are a nice set of stainless measuring spoons, at least one good knife, a two-
I love salt, but lots of spice mixtures already have salt in them and saltiness may overpower the food. So, I try to find seasonings that do not have salt in them and add salt later.
A lot of recipes seem to leave out important directions out. Like “form into balls before frying or add this here.” It’s trial and error and a lot of common sense to figure out what’s missing.
Most recipes leave ingredients out or ask for too much. Experimentation is a key. Substitutions can be used, but the food will taste better if you don’t.
Real butter also makes everything taste better.
And taste everything you can while cooking.
Tom Yum Goong
This is one of my favorite recipes and method of making tom yum goong. It is simple and fast to make. This is definitely a recipe that you can only balance by taste because tom yum goong should never be bland, but hot and sour.
***2 Servings, Prep Time: 20 Minutes, Total Time: 20 Minutes***
3 chili peppers
5 sprigs cilantro
2 tablespoon fish sauce
3 kaffir lime leaves
1 tablespoon Chili Pest (Nam Prig Pow) Optional
1 cup shrimp
4 cups water
Boil water in a 2 quart pot. Peel and de-
Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Let it boil. Add the shrimp and turn off the heat. Shrimp gets tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the Chili Pest (Nam Prig Pow). Sprinkle with cilantro and serve.
Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland.
Hope you all enjoy my special menu.