Sharul is an art director and full time father to a 3 year old and a nearly 1 year old.
Since having two beautiful children, how often do you have home cooked meals?
Thanks, they are beautiful. I wish they could have beautifully home cooked food served everyday too, but that’s not the case on most weekdays. Having a freshly homemade meal before 8pm is almost impossible for us. So, I try to precook some weekday dinner meal items over the weekend.
What comes to mind when preparing food for you and your kids?
I like the idea of having a “fancy” meal served at home. So I begin by having a cuisine in mind, followed by what the cuisine predominantly tastes like, then a protein and sides that go along with it. I also enjoy plating and consider the sizing of portions served.
Would you say you are an adventurous home-cook?
I’m not sure. I rarely get into the science area of cooking and most often follow the tongue. The “adventure” begins when you start questioning your dish and the tongue takes the lead after. Too spicy, here comes sugar. Needs some acidity, perhaps some asam. Not sure if its cooked? Taste. What’s this at the back of the fridge, hmm maybe not? Taste taste taste.
Do you have any nostalgic memories in the kitchen when you were a child?
I cracked an egg onto a plate, poured some kicap and pepper and enjoyed what I thought was how mom prepared soft boiled eggs in the morning. Yucks...
Almost every boy’s nostalgic memory is his mom’s cooking. I love every single dish my mom makes. Just to name a few hits, she cooked mostly Malay dishes like ayam bawang kicap hitam (Chicken with onions and sweet soy sauce), ketam lemak lada (Crab with spicy chilli coconut gravy), ikan sepat lemak (Salted sepat fish in chilli coconut gravy and pineapples). Shiok.