Hello there, I’m Angela and welcome to Yummy Calories, my online cookbook, if you would indulge me in calling it so.
My love language is food. It’s inherently sensual and is such a powerful way of connecting across cultures and generations. When I was growing up, family time revolved around food and we would always make time to eat together. We would share our day, engage in thoughtful conversation and simply enjoy each other’s company while our bellies gradually filled. Most of all, it also gave us a chance to be thankful as we said grace before eating. We were thankful for a brand new day, a roof over our heads and freshly cooked food that brought nourishment deep into our bones. This daily ritual of gratitude, centred around food, helped to build a reserve of emotional and mental energy that I could tap into during the occasional stormy periods of life.
As the years went by, my brothers and I moved out of the family home, one by one. We started our own lives and families in different cities, different countries and different continents. My palate matured and I experimented in the kitchen with each new dish sitting somewhere between the spectrum of masterful creation and utter disaster, increasingly more of the former than the latter as I gained experience. I also started accumulating a modest collection of handy gadgets and tools and the lunch and dinner parties became more frequent.
How did you make that dish? What did you put in this again? This is marvelous – you must share the recipe! What are we having for dinner?
And thus Yummy Calories was born. It has a dual purpose of storing my favourite recipes on to the cloud as well as a platform for me to share with my friends and family. Forgive me for sounding morbid but I also hope that this permanent digital archive could be a source of comfort for a future where I am no longer around. When that day comes, I hope my loved ones won’t feel totally abandoned by me and they would be able to recreate my recipes and feel as though I am still with them.
For your consideration in the provenance of ingredients, I have mainly used what could be found in Melbourne, Australia. Most ingredients are readily available at the leading supermarkets but occasionally also from Asian grocery stores and European delis. Admittedly, Melbourne has access to more ingredients than some parts of the world as it is is such a multicultural place. Our land truly abounds in nature’s gifts and local produce is almost always of great quality. If you are a foodie and have not been to Australia before, I must encourage you to please add Melbourne to the bucket list. It really is the culinary capital of Australia.
Thanks for reading my long-winded welcome and I hope each recipe brings you as much joy as it has brought me. I hope it also opens up new, delightful experiences for your taste buds.
With much love,
For the curious readers, I can also share the following about myself:
– I was born in Myanmar/Burma (of Chinese ancestry) but I have lived in Cambodia, Thailand and Singapore before calling Australia my home
– I am happily married to James and have a vivacious daughter named Cora
– I have a full-time job, unrelated to food/cooking, which also gives me great satisfaction
– I am a Christian of non-denominational faith and love all people no matter their religious, racial or sexual orientation