Best 16 quotes of Roselle Lim on MyQuotes

A formal ten-course Chinese dinner was a deliberate courtship of the senses. The appetizers of cold plate meats gave way to steaming fish maw soup, cold and hot introductions to titillate and delight before the showcase of entrees: beef, pork, chicken, fish, seafood, vegetables. The ensuing textures, aromas, and flavors seduced, fulfilling the promises of the first courses. The inclusion of noodle and rice dishes provided a sense of comfort. The final dessert course of sesame balls stuffed with red-bean paste sealed the engagement on the sweetest of notes.

Anything worth having involves some measure of pain and work. Because of this, you will treasure it more.

As I walked, I became aware of the strong odor of peonies and jasmine. I inhaled deeply to draw in the lovely bouquet. The scent was from the fresh flowers of a lush garden. The path opened into a courtyard, a tangle of peonies and jasmine framing the entrance, blooming in spectacular fashion. Silky petals brushed against my skin. The tension building in my neck and shoulders melted away as I entered a fairyland. The rustle of the night breeze joined the familiar voice of Teresa Teng echoing from invisible speakers. Beneath my feet, a path of moss-covered stones led to a circular platform surrounded by a large, shallow pond. The night garden was bursting with a palette of muted greens, starlit ivories, and sparkling golds: the verdant lichen and waxy lily pads in the pond, the snowy white peonies and jasmine flowers, and the metallic tones of the fireflies suspended in the air, the square-holed coins lining the floor of the pond, and the special golden three-legged creatures resting on the floating fronds. I knew these creatures from my childhood. The feng shui symbol of prosperity, Jin Chan was transformed into a golden toad for stealing the peaches of immortality. Jin Chan's three legs represented heave, earth, and humanity. Statues of him graced every Chinese home I had ever been in, for fortune was a visitor always in demand. Ma-ma had placed one near the stairs leading to the front door. The pond before me held eight fabled toads, each biting on a coin. If not for the subtle rise and fall of their vocal sacs, I would have thought them statues.

First, I placed the clean snapper on a bed of aluminum foil sprinkled with sea salt and olive oil. I then stuffed the tomatoes, garlic, onions, and coriander into the belly of the fish before sewing it shut. The first time I'd tasted this, the snapper was skewered and turned over open flames. To accompany it, I'd drunk the sweet juice from young coconuts cut with machetes, taken off the very trees above us. Now that I was back to apartment living, I had to modify the recipe and grill the fish in a closed packet. The texture of the skin wouldn't be as crisp, but the flesh would be even more tender. If I had thought Celia preferred the crisp texture, I would have fried it with the stuffing mixture served on the side. The fish was ready to be baked. I prepared sinanag, Filipino garlic fried rice, to accompany the fish: jasmine rice, smashed garlic cloves, sea salt, and a sprinkle of vegetable oil.

Her store was small but cozy. Pastel vases presented fresh pink peonies on the windowsills while Teresa Tang sang through the speakers. My lifelong love affair with tea had begun here at a very young age. I'd had my formal introduction to rooibos, matcha, chai, maté, and pu'erh, all seducing me with their floral, fruity, earthy scents.

I combined garlic, five-spice, black peppercorns, Thai chilies, and paprika in a large bowl for the seasoning. I tumbled two pounds of chicken wings out of their brown paper wrappings and into the waiting bowl, where I kneaded the pungent mixture into them, squeezing the spices into the meat like an experienced massage therapist. Another bowl full of Shaoxing rice wine awaited the wings as the next step after their rigorous massage. They soaked and relaxed, basking in the pool of wine to become drunken like their name.

I reached for the two beefsteak tomatoes in the grocery bag. The shade of their skins bore a hint of orange, indicating the firmness of the juicy flesh within. My sharp blade sliced into the fruit: dripping, sticky, dotted with the jeweled seeds inside. I cut the flesh into tiny cubes as the scent of sunshine and vines filled the air. I transferred the tomatoes to a ceramic bowl before rinsing the board and knife clean. Using the flat side of the blade, I smashed three cloves of garlic. The fragrant aroma teased my nostrils as I rolled a fat red onion onto the board. The papery amaranthine skin crinkled under my fingertips. According to Ma-ma, the red onion contained too much chi, the reason it caused so many tears. She compared the red onion to Younger Shen- rich in color and bold in flavor. I never questioned her logic, for no other onion induced the same reaction.

Sesame oil sizzled in the air, popping out of a hot wok filled with stir-fried enoki mushrooms, mustard greens, baby bok choy, and strips of pork tenderloin. My mother had danced by the stove against snakes of smoke emanating from sticks of sandalwood incense stuck in nearby pots of ash. scent filled our Chinatown apartment.

The birds had multiplied. She'd installed rows upon rows of floating melamine shelves above shoulder height to accommodate the expression of her once humble collection. Though she'd had bird figurines all over the apartment, the bulk of her prized collection was confined to her bedroom because it had given her joy to wake up to them every morning. Before I'd left, I had a tradition of gifting her with bird figurines. It began with a storm petrel, a Wakamba carving of ebony wood from Kenya I had picked up at the museum gift shop from a sixth-grade school field trip. She'd adored the unexpected birthday present, and I had hunted for them since. Clusters of ceramic birds were perched on every shelf. Her obsession had brought her happiness, so I'd fed it. The tiki bird from French Polynesia nested beside a delft bluebird from the Netherlands. One of my favorites was a glass rainbow macaw from an Argentinian artist that mimicked the vibrant barrios of Buenos Aires. Since the sixth grade, I'd given her one every year until I'd left: eight birds in total. As I lifted each member of her extensive bird collection, I imagined Ma-ma was with me, telling a story about each one. There were no signs of dust anywhere; cleanliness had been her religion. I counted eighty-eight birds in total. Ma-ma had been busy collecting while I was gone. I couldn't deny that every time I saw a beautiful feathered creature in figurine form, I thought of my mother. If only I'd sent her one, even a single bird, from my travels, it could have been the precursor to establishing communication once more. Ma-ma had spoken to her birds often, especially when she cleaned them every Saturday morning. I had imagined she was some fairy-tale princess in the Black Forest holding court over an avian kingdom. I was tempted to speak to them now, but I didn't want to be the one to convey the loss of their queen. Suddenly, however, Ma-ma's collection stirred. It began as a single chirp, a mournful cry swelling into a chorus. The figurines burst into song, tiny beaks opening, chests puffed, to release a somber tribute to their departed beloved. The tune was unfamiliar, yet its melancholy was palpable, rising, surging until the final trill when every bird bowed their heads toward the empty bed, frozen as if they hadn't sung seconds before. I thanked them for the happiness they'd bestowed on Ma-ma.

The foil packet sighed as I pulled it open, hissing as it yielded its bounty. Clouds of steam puffed upward, releasing the tantalizing aroma into the air. The fish's reddish skin had a beautiful overlapping pattern that looked as if it had been painted by some wayward mermaid. My sharp scissors snipped the stitches in its belly, spilling the filling onto the plate. I scooped us both two helpings of the garlic fried rice and portioned the desirable parts of the fish, the head and the belly, for Celia, while I took the tail. The piece of fish on my fork bore the sign of perfect execution: moist, milky translucence, and a silky texture that sprang to the touch. Infused with the fragrant stuffing, the tender fish melted in my mouth, dissolving in a mélange of delicious flavors- the trio of boldness from the coriander, garlic, and red onion tempered by the sweet tanginess of the tomatoes. Success.

The gray shells of the shrimp gleamed like smooth pebbles in a stream. Ten minutes before the guests arrived, I would submerge them into a hot bath of clear soda accented with slices of ginger. I watched and waited, checking for when the shells turned coral. The soda enhanced the natural sweetness of the shrimp. This dish would be the last to be cooked because of its short cooking time. I also prepared a batch of scented jasmine rice. Every Chinese meal was accompanied by the requisite rice or noodle staple.

The next morning I invited Celia over for a breakfast of congee with pickled cucumbers and shredded pork. The dried scallop and duck wings added an extra dimension of flavors to the plainness of the rice porridge. Crowned with delicate rings of spring onion and golden bits of fried garlic, the bowls of steaming porridge were comfort food. Our toppings of choice were crunchy pickled cucumbers and sweet shredded pork floss.

The recipes ran the gamut of vegetarian, fish, chicken, beef, pork, noodles, soups, stews, and desserts. They also spanned cuisines from Cantonese, Sichuan, Shanghainese, and even Taiwanese. My grandmother must have expanded her repertoire. The care and poetry of each recipe was accentuated by its simple instructions and colorful anecdotes.

The server soon brought large platters of cheung fun and zhaliang along with various condiments for dipping. Cheung fun was a delightfully surprising dish: nestled within the flat, translucent rice rolls were plump prawns. Zhaliang were crispy, long fritters wrapped in rice noodle. This was a favorite because of the combinations of contrasting textures: tender steamed rice noodles and crunchy golden fritters. The taste of these two dishes was determined by its accompanying dressing: spicy if paired with hot mustard, salty with soy sauce, and sweet with the peanut sauce.

When I was a little girl, I would gorge on her fried tofu with chilies. I was much slimmer back then, you know." "Was the tofu your favorite dish of hers?" I asked. "Oh no, there's too many to count." Celia's tone softened as if she were waxing nostalgic about a lost, grand romance, rather than a recipe. "Everything she cooked was excellent. I still remember every dish that she made: beef noodle soup, braised short ribs, drunken chicken wings, deep-fried shrimp rolls... Your laolao cooked from her heart, and that's why her food was the best in Chinatown.

Yin-yang fried rice was a feast for the eyes and the senses. Swirls of cream contrasted with an orange tomato sauce to form the iconic pattern. Underneath the sauces lay a bed of yang chow fried rice containing a bounty of minced jewels: barbecued pork, Chinese sausage, peas, carrots, spring onions, and wisps of egg. Slices of white onions and pork emerged from the tomato sauce while shrimp and sweet green peas decorated the cream.