"Can you help me cook Chap Chye for the Senior Parishioners gathering this evening?" Mom asked. A dish the seniors love at gatherings not just because of the aromatic combination but more then that, not many people bring a vegetable dish to such gatherings. How could I say no to such a wonderful woman?I started with frying the dried prawns and mushrooms in peanut oil till fragrant, added the garlic, bean paste, cabbage, then stock, black fungus, bean vermicelli, lily buds, dried beancurd skin.
As the heat melded each individual unique ingredient and taste, i am reminded of how important diversity is. How each unique ingredient, lend its unique flavor to the dish...a combination of flavors that one recognizes as a final desired output - Chap Chye.
So this is the learning for today...that unique people (flavors) working together (blending) towards a common purpose (the dish) could only have one conclusion...the desired output (a delicious meal). Like the dish, however, a diverse group working together must remember not to overpower. Just remember that overly salted food is bad for you...and in extreme cases, might even case a heart attack.
...and how did the seniors like to the dish? well - my mom did bring home an empty plate. : )
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