Imagine this. You’ve just dug into a thick slice of gorgeous durian cheesecake and two bowls of silky-smooth tau fu fah. Such ambrosia could only flow from the hands of one who was born with a wok in her hand. Then Ipoh-born Chef Josephine Choong declares that she once detested cooking. That she refused to step into the kitchen because of the oil splatters. That she only attempted a home cooked meal after marriage. Today her family and friends have to beg her to leave her beloved kitchen. The moral of the story? Some great chefs are late bloomers.
Five minutes after meeting her, you realise that Josephine is not a natural just in the kitchen but at the dining table too. Her unrestrained laughter, animated tone and genuine interest in you makes accepting that second bowl of tau fu fah extremely easy. It’s this same uninhibited and carefree manner that spills over into her cooking making it a delight for both her and the hungry guests. Having tasted failure at the stove before, she’s not afraid to make mistakes and this is undoubtedly the key to her finely honed skills.
Like most homemakers, she has ample time to potter around in her kitchen. Yet she’s also built a life outside those four walls by indulging in line-dancing and singing classes. Her sunny disposition is like a glass of cool lemonade – utterly refreshing and addictive. And when you tuck into her food, it’s like swallowing a little of that sunshine too.
You hated cooking as a girl. What brought about a change of heart?
I married and we moved to Singapore temporarily. We ate out every single day for the first two years. I was soon tired of this practice and decided it was time for me to learn how to cook. So I enrolled in cooking classes. My two children were toddlers and I dragged them along, promising them yummy food if they played quietly in a corner! Another source of motivation was my late mother-in-law. She greatly disapproved of my lack of cooking skills and was very vocal about it. I told myself that someday I would prove her wrong. Many years after I began cooking, she came over for a meal and was suitably impressed.
How did you fare in your first attempts?
Terribly! We didn’t own a rice cooker in Singapore so it was back to basics. My first pot of rice was a total write-off! The first time I fried fish, I wrapped a brown paper bag around my arm and stood miles away from the frying pan to avoid the spitting oil. Unfortunately, I didn’t know the oil had to be boiling before throwing in the fish. Obviously, the fish stuck like super glue to the pan.
Where did you pick up your skills?
Mostly cookbooks. I have mountains of them at home! That’s all I ever look at when I wander into a bookstore. All I need to see is one interesting recipe and it comes home with me! I used to watch cooking shows too but these days it’s more of books and trading recipes with friends.
How often do you cook these days?
Not much. I used to bake up a storm for my children’s friends and they adored me for it! Nowadays I just prepare a soup, a vegetable dish and a meat dish for dinner. I’ve actually been told not to spend so much time in the kitchen. My family hated the fact that I used to slave over a hot stove every Chinese New Year, so the past few reunion dinners have been held in restaurants. I also have a group of 10 friends who swing by every Wednesday for their weekly karaoke sessions. Since I don’t sing, I took it upon myself to prepare food for them. After a while, they got really uncomfortable and banned me from entering the kitchen until they left! To stress their point, they sometimes bring their own food over for a potluck.
But I must say that cooking has become so much easier, thanks to gadgets like the electric cake mixer and blender. Now I can boil soup in a slow cooker without having to be under house arrest watching over it. And as if technology isn’t enough, lots of ingredients these days come pre-packed. Even chopped garlic is available in packets! But I prefer doing things from scratch. It somehow seems more authentic.
What’s the most difficult recipe you’ve tried?
Mooncake. I learned to make it during the 1980s to give away to friends during the festival. It took me five tries before the lotus paste turned out right. The last time I made it was in 1990. The most strenuous part is the continuous stirring - 45 minutes at least! The consistency is so important. Too dry and it becomes crumbly. Nowadays there’s a machine to do the dirty work, but I’ve given it up. It’s just too much effort for one person. Each year my friends will ask hopefully about it and I always have to disappoint them.
What are the staples of your marketing basket?
Choy sam, broccoli, celery, carrots - I put carrots in everything - prawns, squid, chicken and pork!
Your most important discovery as a beginner?
Never depend on recipes in books alone. Always understand how the recipe works, try it out and then modify it according to your taste.
Cooking mirrors life because …
Your attitude is reflected in the results. Cook with a joyful heart and your food will be perfect. The same philosophy applies to tackling any task in life.