The Economics of Cooking

Won't MAN power be more economical?

Although shopping’s a Singapore pastime, I’m not an avid fan of this sport. I shop only when there’s a purpose to do so. Then I’ll keep at it till I find the ONE outfit. And that may well mean ten trips down to the shops in Orchard Road and the heartlands before I find THE dress I am happy to carry off for that special occasion. And if the guest list for the second function differs from the first, I’m simply delighted that I can put it on again.

And that is how I view what’s still available in the pantry or fridge. If I have another 8 eggs, and there’s half a fresh crunchy capsicum left, my thoughts are about making a mouth-watering vegetarian frittata for lunch. But if I’m lost for ideas, I’ll turn to cook books that list recipes following a lengthy index by minor ingredients, like say bananas. Then I’ll draw inspiration to blend eastern and Mediterranean recipes before deep frying the rapidly ripening fruit.

Still, more often than not I’ll randomly browse the diverse recipe books in my possession till I find a new concoction I’ll like to try, but not to the tee. So if the untried pasta dish calls for a melody of mushrooms, and handfuls of fresh basil and rosemary, I’ll happily swap what’s needed with what’s left in the fridge: julienned shitake and bacon for the varied mushrooms. And koo chye and coriander leaves for the herbs; giving rise to a newly created symphony of flavours smoothly blended with the mixed powder of fragrant, jazzy spices I’d retained unchanged.