I read an interesting article this morning, one that was in the Good Weekend magazine. The article titled “Into the Melting Pot” was written about how the diets of migrants (into Australia) changed due to their migration. The story followed three families - a Greek family, a Vietnamese family and a Sudanese family. The piece captivated me. It is usual for me to be fascinated by the smorgasbord of world culture and tradition, and I loved reading how these families had evolved in diet, blending into a new ‘way-of-food’ that none had imagined before their migration.
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This is my story.
Hubby and I migrated to Melbourne 10 years ago. We migrated as a young couple, setting up home for the very first time. As a new wife then, the biggest challenge I had was …. cooking!! I never did any up to then!! Of course, I could fry an egg,..but honestly,… that was as far as it went.
[When I lived at home, Mum had done all the cooking. Then, as a working-girl, in the fast-paced city of Kuala Lumpur, there just was no time to learn. Literally. (I used to leave the house at 6:30am and only arrived home after 9pm). That was how it was. In Malaysia then, Saturday was a working day ... and often Sundays too (auditors out there will account for this
)]
So, as new migrants, our diet did initially inevitably change, for reasons due to shortage of necessary skill on my part. For a long while, there wasn’t any chicken curry or fish sothi, or even parapu kadyal…. to name some of my favourite. No spicy fried chicken or even fish for that matter, not even fried mee hoon!! I just didn’t know how to cook these dishes! Unlike the women in the article, I didn’t bring that knowledge with me. Then, I had feared that a big part of my life was left behind. The food I loved and always took for granted. “Was I fated for Meat Loaf and Shepard’s Pie and ‘Bangers and Mash’ for the rest of my life?“, I had thought.
10 years on……
I feel lucky. I cook all my “old” favourite dishes. Chicken Curry is my eldest son’s favourite too. My youngest loves the Minced-lamb Spaghetti and Tuna Pasta Bake. I still love and enjoy Fish Sothi and Mee Hoon,… and hubby enjoys the Lamb Shanks cooked in White Wine on those cold and wet days. I prepare all these dishes now,… and more.
Some would say that we have been disadvantaged - by losing or diluting our culinary heritage. Some would say that we are living a less healthy lifestyle - giving in to processed food and take-away meals. Some would even say that we were neglecting traditions - as traditional customs and practices in relation to the preparation and consumption of food, give way to a more convenient lifestyle.
I say - all of the above may be true to some extent. However, at the end of the day, it isn’t just about food, is it?




