My first day in the kitchen I felt like too much to explore here, this sea is too vast for you to swim.
Honestly I didn’t see anything for the first couple of hours as I was behind three big bags of onions peeling and chopping. I was in a pool of tears. In that drown I even forget my house telephone number and address!!
In the afternoon session I thought it’s going to be the, last day of my life. I was in tandoor kitchen. First day of jim in my life. After mixing that 5 kg of dough for nan bread, I felt myself as a Mike Tyson in the ring. Taking out my first nan bread from that tandoor oven, I realised am working on a real furnace. Coming from a cushy college to a kitchen was like working for a day care then switching to coal mining. Then I knew many more suicidal episodes are waiting for you to come, and have to accept it.
Few new things I learnt on the day are
- Ask chef to taste dishes you have completed, his opinion is the law.
- Warn everyone clearly and loudly when moving sharp and hot objects because you are too dangerous.
- Don’t mistreat the dish washer; he is the most important crew member because when he is gone you will hate your life.
- Don’t mess around with the chef; a happy chef is the best boss ever.
- Everything on TV shows about kitchen is fake. Forget it.
- Learn sorry in all International languages, will come in use.
- Always remember that you’re a new un-greased cog in an otherwise well-oiled machine. Find a way to fit into the mechanism in the most seamless way possible and you`ll quickly become valuable.
Few other wonders hooked on my eyes are making sugar sculptures, ice carvings, butter sculptures, bread modelling, cheese carvings, vegetable and fruit carvings, tossing a romali roti, making kerala parathas and working on a wok in Chinese kitchen.
How to toss in a wok:
The first thing to know is that tossing should only be attempted in cookware with curved, sloping sides. The mechanics of food tossing is kind of like ski jumping, and ski jumpers race downhill towards a ramp, not a wall. In fact, let’s use ski jumping as an analogy.
The first thing the ski jumper has to do is race downhill towards the ramp. That’s what you need to do with the food. But first, it’s always a good idea to give the food a quick stir with a spoon, spatula, or tongs, just to make sure everything is sliding well in the pan and not stuck. Once you’re sure the food is free and clear to jump, give it a downward thrust towards the far slope of the pan.
Now our ski-jumping analogy ends, because if we were to stick with it, you’d let the food go shooting out of the pan and onto whatever’s in front of you, and we don’t want that. Instead, just as the food is beginning to launch out of the pan, you want to lift the front edge of the pan while pulling back ever so slightly, to redirect the food’s trajectory so that it shoots up vertically, or—even better—backwards and slightly towards you.
With the food airborne and, we hope, you next need to bring the pan slightly forward again to catch all the food as it comes down. Execute it well and all of the food will end up right where it started and not on the floor. Note that once you get the hang of this motion, you can loop it so that the forward movement in this last step of catching the food simultaneously functions as the forward movement of the next launch.
My first attempt in that wok was Indo-Chinese fried rice and chilli chicken which I am sharing the recipe here.
INDO-CHINESE FRIED RICE
Preparation time – 15 minutes
Cooking time – 15 minutes
Serves 2 to 3
Ingredients:
Cooked basmathi rice – 3 cups
Onion chopped – 1
Green chilli chopped –
Spring onions – 2
Green peas – 2 tbsp
Soy sauce – 3 tbsp
Ginger garlic paste – 1 tbsp
Eggs -3
Pepper and salt to taste
Sugar – 1/4 tbsp(optional)
Oil – 4 tbsp
Method:
- Wash and dry vegetables.
- Chop all vegetables finely.
- Crack eggs into a bowl and season with some salt and pepper.
- Cook the rice with separated grains and allow it to cool down in a plate.
- Heat 2 tbsp of oil and pour in the seasoned eggs.
- Stir and cook till they are done.
- Keep them aside.
- Heat 2 tbsp oil in a butter and sauté onions and green chillies for 5 min. Add in the ginger garlic paste and sauté.
- Add in the finely chopped vegetables and cook on low flame for exactly 5 to 7 minutes. Add soy sauce and keep the flame high for 3 min. Reduce the flame and add in rice, cooked eggs and give it a good mix. Sprinkle some spring onions and serve hot!
INDO-CHINESE CHILLI CHICKEN
Ingredients:
500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto ( monosodium glutamate) optional
2 cups chicken Broth/ Water
1 tbsp Oil
Cubes of red, green and yellow peppers and onion (half each) and oil to fry
Method:
- Cut the boneless chicken pieces into 1 ” cubes.
- Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
- Heat oil and deep fry the marinated chicken pieces till golden brown.
- Now in a separate wok heat 1 tbsp oil and add garlic paste and green chilies and sauté for few seconds.
- Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt, ajinomoto and remaining Soya sauce.
- Add fried chicken pieces, peppers and onion cubes to it and cook for few minutes.
- Dissolve the remaining corn flour in 1/2 cup water and add to the gravy stirring constantly to avoid lumps. ( add only when it is really boiling) Cook for 2-3 minutes.
Serve chinese chili chicken hot garnished with chopped green onion tops.
Indo-Chinese chili chicken goes well with fried rice. Enjoy cooking!!
Love the write up and the recipe.👍
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Thanks you Avin.
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Dear Sumith,I did miss a few of your posts,and I am upset about it.I love your recipes,your art,and your sense of humor. Ski-jumping indeed! I will ‘unfollow”and then “follow” you again – let’s see if it solves the problem.
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Haha Dolly, love your sense of humour as well. Love your blog as well especially your stories and history. After a long hectic busy week today I will be getting some time tonight. Loads to catch up.. love you Dolly😊
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Love right back to you and especially to your adorable kids!
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Thanks you Dolly. And my apologies to late replys. Was bit busy.
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Of course!
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Yum! I make a dish that is very similar to this – it is one of my dear husband’s favourites!
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Hi Herschelian, nice to meet you. It is nice to talk on your interests with your loved ones. I could talk on food with you all long day😂😂. In between me too love chilly chicken. Posting a similar one on soya in my next post, discovering a sixth sense in cooking!!
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meraviglioso!!!
Buon WE bye
shera
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Grazie per i complimenti mio Amico!!
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Hey Sumit. Do you know anything about Ambur chicken Biryani?
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Hi it’s a kind of biriyani from Tamil nadu in southern state of India.
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do you have the recipe. I have eaten from a restaurant in ahmedabad but they will not share the recipe!
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Need too much pacience in making that bit time consuming☺. Send your email ID will send it to you.
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Nice write up..loved reading it. I love Indo-chinese and its looks scrumptious :).
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Thank you Rateka:) Glad you loved the read.
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That spicy chicken looks delicious!
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Thank you Vanessa:)
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I really enjoyed your ski jumping analogy. I’ll try to remember it when I next attempt to toss something. The recipe sounds great.
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Millie, Glad you enjoyed the read. In a couple of days you will be doing a triple toss in the pan.😊fried eggs and pan cakes are the best ones to practice.
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Hey Sumit, I have nominated you for Liebster award.
https://payeliscooking.wordpress.com/2016/09/11/liebster-award/
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Thank you payel. And congratulations!! You well deserve it!!
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Wow! Very impressive and colorful blog. Way you go…All the best!!
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Hi Shahz, you made it even more clourful!! Way too more… to the destiny. The journey continues..looking forward for your posts. Regards Sumith
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All the every best for Success in all your future endeavors. .Have a blessed day : )))
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Thanks for the motivation Shahz:))
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Most welcome young man!😊
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Video of the ski jump and then the tossing later ..
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Haha you will do a tripple toss then. And don’t toss it to your neibours kitchen:)
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hahahahaahah! exactly what I thought..
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Haha laughing my head off!! Best thing to learn is an omelette. Feel sorry for your future hubby. Have to eat picking from the floor😂😂😂
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I’ll get one who make omlettes and knows to flip it over right back into the pan 😛
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Looks divine ya. Now let go read the post
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By end of this read, you will toss your pan like a professional:)
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haha! let me see whether it goes into the pan after the toss or everywhere around the stove.. 😀
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Get ready with all the precautions!!
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hahaaha 🙂
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thank you sumith for sharing. of course, i wont be able to make it like you do 🙂
you’re a very talented chef from God’s own country!
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Thank you Rajani for that wonderful bouquet of words. You made my day:)
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The recipes are very nice. I enjoyed your story and humor most. Nothing to say about the photos. As usual very attractive with the beautiful composition.
By the way, just finished my Kerala trip ( Wayanar, Kozhikode, Alleppey and Cochin). It was an amazing trip. Your info helped me a lot to explore Kerala in a different way. Thanks much, dear.
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Thank you sayanti, glad you enjoyed the read, photo and the recipe. So happy to hear you had a great time in kerala. If we were on holidays there, could have entertained you all bit more. I think you missed munnar from that list. Hoping to see kerala holiday photographs in your next posts. Regards:)
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Yeah, that could have been a great treat. Missed Munar in this short trip plan.
Yes, will try to post the photos and experience soon.
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Sayanti, looking forward to see that essence of kerala on your frames!!
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Looks delish !!
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Thank you Alifya:)
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Nice presentation 🙂 🙂
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Thank you Sabitha :)😊
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My all time favourite combination! Great presentation Sumit!😀
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Thank you Payel:) Your all time inspiration is highly appreciated😊
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Fabulous write up Sumith. I think the lessons you learned on that first day apply to many jobs and not just becoming a chef.. Always respect the dish washer… they keep the work flowing smoothly and as you say – no dishwasher and all comes to a big messy pile up!! This sounds like a great recipe and I’m definitely printing it off to try very soon.. Thanks for sharing and bringing your recipes to life.. x
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Hi Wendy, appreciate your time taken to read my recipes of life!! On a flow of work, if one stops every thing will start piling up😂 Pot washers- “law of motion” is applicable to all jobs.😄😂 Let’s make our life more cheerful. Have a nice day.
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Definitely a brilliant goal to have – be cheerful! Love it.. You have a great and smiley day too. xx
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:)😊
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I loved reading about your experience in the kitchen!! haha honest and very funny… I hope you are now the master tosser and the greatest chef 😉
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Marlin appreciate your acceptance of my honesty😂😂 Reading my blog my Mrs tossed an omelette and have to go to neibours house to apologise!!
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Sumith this is absolutely wonderful, you have a way with food, it looks and sounds and I am so sure that it tastes delicious.
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A piece of appreciation from you is an extra milage for me Suzanne. You are always inspirational. Love you. Regards Sumith.
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Looks very delicious!
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Thank you dishdessert:)
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Great recipe 🙂
Hi. I have nominated you for the Black Cat, Blue Sea Blogger Award! Check my most recent post to see! Jo x
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Thanks you Jo. You are so kind. And congratulations to you:)
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My pleasure. ..absolutely love your blog☺
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My pleasure. Love your blog☺
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Lovely pics… Presentation and write up is very impressive
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Thank you Ruchi for that sweet words. You made my day even more brighter:))
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It’s absolutely my pleasure and u deserve much more
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Thank you Ruchi:)
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I can’t but repeat myself. Again, the food look so yummy and the pictures are so beautiful.
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Thanks for that bouquet of words Aheikkinen. You are so kind:)
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Anything spicy is good. This looks amazing!
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Thank you Vanessa. Spices are always spice of life!! Love it:)
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Nice…
Well presented as usual..
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Thank you Anu yalo:)
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Beautiful dishes! Great post! And that’s why I never want to work in a kitchen restaurant!
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Thank you Chef Mimi. But for those sweats, one day those tree will bloom, some where😃 keeping hope with.
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Enjoyed reading this article Sumith… Keep sharing your experiences 🙂
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Thank you Divya for your motivation:)
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That looks amazing!
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Thank you Izzie:)
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You’re most welcome
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Gorgeous photos! Love the presentation and the story 😊
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Thank you Priya:)
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WoW!! Sumith, I never knew before that cooking recipies can be so humorous. 😃😃
Probably, this is an example of Culinary Literature. Wish you all the best.👌👌👌👌
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Hi Tandrima, we call it as chefs language 😊thanks for that wonderful words. You made my day bit more colourful😂
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Am find of Chinese cuisine and yours looks perfect. Nice capture wish could come if there is any leftover.
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Meena if you was near by, for sure you would have get an invite. Your are so kind:) thanks for the compliments.😊
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Looks like a great recipe. Will def. try. As for chefs…hmmm what can I say? Most of the chefs I have worked with in the past are terribly grumpy-they are under a lot of pressure…plus it is hot in the kitchen. True, a happy chef is indeed a good boss. Sadly for me, most of the chefs I have worked with/under-aspire to be more like Gordon Ramsay with their sarcastic and snarky comments aimed directly at me and others. Of course, this is not the same for all chefs. Aahhh….sorry to vent. But really a great recipe. Thanks for sharing Sumith. 😉
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Hi Sam, so glad to know you was a chef once. Mostly grumpy ones are the best ones in cooking. I used to be very friendly, which makes my job easier😂
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Very true-the grumpy ones are the best ones. Yes being friendly does help…but dropping a plate of food on the floor angers chef’s. It happens. 😉
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Hi Sam, being friendly in a single smile they could make another two more plates twice as fast than a single one😂 probability are more😄
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Nice post, Sumith. If I were younger I should like to become a chef as well!
Keep the interesting stories coming.
Best wishes, Alex
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Alex, so happy to have a comment from you. You should have done it with your passion on food, it’s more over a fun than a job. More funny stories to come stay tuned:)
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Great story and recipe, Sumith.
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Thanks for the compliment sophie:)
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Beautiful! 🙂 love this kind of Indo Chinese food 🙂
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Linda, glad you like it:)
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This is comfort food for sure.Loved your recipe and your journey to becoming a masterchef.All th best.
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Haha Thanks for your bouquet of words Anuradha:) the journey continues…😄
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Nice story and more even nice recipe… love it…😃
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Your sweet words made my day Lathi. Thanks for that:)
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Oh, Ajinomoto! Is that world-widely known/used product!
You’ve learnt a lot (and are supposed to do through your life), which is wonderful. Looks sooo good and I like the presentation! (I’ll get a Balti pan in the UK!!)
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Hi Rotwein, Ajinomotto or monosodium glutamate gives that umami flavour to these foods. Even in soya sauce contains this. This the reason we get very dehydrated after a heavy Chinese meal. Thanks for your compliment. Let’s join to start a Balti pan in UK😂
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Your food photography and story telling style is just awesome.
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Glad you enjoyed the photos and the read:) thank you Nayab😊
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I like your ski analogy. It also looks like a great recipe. I’ll have to give it a try one day. 🙂
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Give it a try, you will love it Rini. Will learn some ski jumping as well, when you learn to toss.😂
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That looks so good. I want to make it immediately. Congratulations on your first day in the kitchen I am told it gets better. My son is a chef and I remember when he first started it did get better.
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Dyanna glad to know your son is a chef. It did get better, though those memories makes you sweat still😂 You have some body to share these funny stories with😄
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I like this Asian dish: very warm, hearty, and flagrant!
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Chris, thank you. It’s a heart warming Asian one!! Glad you like it:)
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Excellent recipe Sumith. Loved reading your story and the lessons you learnt as a newbie chef. Interesting indeed!😄 The fried rice and chilli chicken looks super scrumptious. Feel like having Indo Chinese for lunch now😆
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Thank you Mona:) funny days!! Love this chilli chicken and fried rice. One of my favourites
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Wow impressive 🙂
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Thank you Cikitaokt:)
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‘With the food airborne and, we hope, you next need to bring the pan slightly forward again to catch all the food as it comes down. Execute it well and all of the food will end up right where it started and not on the floor.’
I actually visualized this episode as you described it so well. Wonder, how much practice it takes to juggle food. 😀
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Amitav, once you learn this you will love working in Chinese kitchen. Literally you throw the ingradients into the wok:)
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It’s a tremendous skill for sure. Looks amazing when it’s done.
Again, being a chef is not as easy as it looks, but respect to all as they they turn cooking into Culinary Art. 🙂
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Yes Amitav, it’s not easy as we see on Tele.
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My absolute favorite Indo Chinese recipe Sumith! looks awesome!
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Thank you Sandhya:)
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