Preparing family meals, including those that take up a lot of time, seem so easy when you watch it on a cooking show or a how-to video on the internet. However, when it comes to preparing a meal by yourself at home, it’s a different ball game altogether.
Nothing beats a meal lovingly prepared by a loved one. On one end, you’re able to control the quality of your ingredients and it’s also pocket-friendly. On the other hand, at times, just the thought of having to prepare the ingredients, cook and finally clean up is already exhausting. So, how do you find a balance?
Cookbook author and loving mom to two daughters, Annie Xavier shares her secrets to whipping up home cooked meals for the family.
1Twenty80: What are some of your tips to prepare home cooked meals at ease?
Annie Xavier: First of all, something to always remember is that cooking doesn’t need to be complicated in order for food to taste good and it is alright to repeat the dishes you cook every now and then.
It is important to know your family’s taste buds, cook food that are generally liked by everyone but best to also make sure that they do not complain about the food served on table when they are not the ones working hard to prepare and cook. After all these are set, check that your pantry is well equipped with the essential sauces or seasonings that you will normally need. A typical Chinese pantry like mine for example probably would have the basic sauces like light soy, dark soy, sesame oil, oyster sauce, Shaoxing wine and white pepper powder.
Next is the planning. Plan ahead how many meals or days that you will be cooking for the family and of course most importantly, your meal plan. Thereafter, you can make a complete shopping list to stock up on all the necessary ingredients.
Lastly, a contingency plan or ingredients that you should always have in the event things don’t work out as planned. For my family, the ingredient that I probably can’t live without is eggs. There will always be eggs in my fridge. This humble ingredient is the easiest to prepare, everyone in the family doesn’t mind having a fried-egg to go with their rice or instant noodles and with this humble ingredient, you can turn it into a lot of other easy recipes like chawanmushi, a frittata and so on. Apart from eggs, there will always be tofu, Chinese sausages, luncheon meat and kimchi in my fridge (these are my emergency ingredients).
As a summary, set the expectations right, know your family, know your pantry, plan ahead, make a shopping list and always have your choice of contingency ingredients in your fridge or pantry.
First of all, something to always remember is that cooking doesn’t need to be complicated in order for food to taste good and it is alright to repeat the dishes you cook.
1Twenty80: In your experience, what are some of the benefits you enjoy from preparing home cooked meals?
Annie: As a mother, I am pretty sure that all home cooked meals are prepared with love. I enjoy the entire process of preparing home cooked meals because I get to choose the best ingredients for my family, prepare them in the most hygienic way and cook them in a healthy way, with minimal oil and flavorful meals.
When my family lick their plate clean, I know that I did well and it gives me great joy and satisfaction. Apart from these, I think as a mother who cooks, my daughters will benefit from the experience when they are helping along. Sometimes, they help to prepare and wash and I do let them cook and all these will help that one day when they become a mother themselves, they will also cook for their family. Cooking is the most important living skill that we can teach our children.
1Twenty80: How do you get your family involved during meal times and preparation?
Annie: To be honest, my daughters don’t help me as much now in the kitchen as during the first lockdown. They are actually pretty tied up with their own school work but nonetheless, they are the ones who set up the table for dinner daily and to clean up after we are done. I am glad that I took up the challenge to train them in cooking during their school holidays and when we were in lockdown at home. That’s how I got to publish a cookbook for each of them last year.
1Twenty80: For parents who would like to get their children to help them out, what are some of your tips?
Annie: Annie: Firstly, introduce to them where all the cooking ingredients in the kitchen are and help them remember which is which. This way, when you need something in the middle of cooking, they know where to get it for you. It’s also important to teach them how to switch on the stove or oven and always remind them to switch off after use. Depending on the age that you would allow your children to help you in the kitchen and their motor skills as well as maturity, I think as a mother, you will know what tasks are suitable for your child. For my younger daughter, I think she was already helping me in the kitchen at age three or four. For example, I would let her spoon cake batter into a muffin tray and cut potatoes with a plastic knife.
1Twenty80: Do you have any tips for busy parents who would like to prepare meals at home?
Annie: I don’t know if this is a tip but try to keep things simple for your weeknight dinner. Get the children to help you if they are free. Get them to cook rice at least while you get on with cooking a meat and a vegetable dish. After cooking is done, get them to help clean up and set the dinner table.
1Twenty80: Lastly, how do you avoid ingredient or food wastage? mind sharing any tips to make the best out of every family meal?
Annie: As a homecook, you should know your family’s appetite and thereafter know the total portion size to cook for your family as a whole. For my family, the rough estimate is 160 to 200 grammes of meat (raw weight) per person, a vegetable dish for sharing and about 200 grammes of rice to cook for a meal. This way, leftovers are kept to a minimum or none at all.
