Now that Imm has already returned to Malaysia, albeit reluctantly, that leaves only Aishah in the Edogawabashi house. But she's not really alone, as 2 other grrls moved in almost immediately after we left. I used to joke about how the place should be called the Malaysian House instead.
My first 2 housemates were guys, one from America, the other from China. They hardly cooked, so I was quite happy to have the kitchen to myself. When Adam left, a Spanish-Japanese grrl moved in. Being on a tight budget, she too cooked rather often. It has been really interesting watching other people cook and learning a thing or two from them, especially if they are from different continents.
I especially enjoyed the time in Niigata when there was only a single shared kitchen in each dormitory. The kitchen was where everyone gathered for a break in between classes, catch up on gossips (not surprising since the community consisted only of us graduate students), bragged about whose workload was more/grades were higher, and more interestingly, where we swapped recipes and tips on how to cook.
When Imm and Aishah moved in, little did I know that we would spend half, if not more, of our time in the kitchen. Us being Malaysians, that meant our pastime was eating. We cooked all sorts of Malaysian dishes all the time. Or rather, our own interpretation of Malaysian food since authentic ingredients were hard to come by.
The availability of certain foodstuff sold on online shops gave us the ability to be creative and make do with what we have. Like the JPY350 pandan leaves, JPY250 shallots, or the 1kg coconut powder found on Baticrom that we treasured so much just because they were so pricey!
Here are some of the food from the Edogawabashi kitchen that I managed to take pics of :
mihun tomyam soup to stir-fried mihun tomyam. It has a perfect blend of tangy saltiness, with tinges of bitter from the fried garlic on top.
So. Anyways. I don't cook like that anymore.
In fact, I was just lamenting to Imm about how I've lost all motivation to cook since I came back. She, whom I regard as a better chef, have hardly cooked too after returning to Taiping. We have agreed that it must be due to the following :
1) Not used to the kitchen and utensils back home
2) No control over the ingredients since our mums are the ones doing the groceries. Not that there's lack of things in the fridge/kitchen, but it's just not the same.
2) Nobody to share the joy of cooking together. Very boring to have to prepare ingredients, cook, eat then wash everything alone. I tend to have more appetite when I eat with people who are as passionate about eating :D