Great Britain
This article was added by the user . TheWorldNews is not responsible for the content of the platform.

Susie Lee: 'Learning to cook was a baptism on fire after my mother died'

Since winning Best Home Cook in 2020,Susie Lee's enthusiasm could have exploded. She has featured her two cooking shows on her BBC NI and is currently releasing her. Her debut her cookbook – but that doesn't mean she's quit her day job.

Lee is still an accountant by profession. I am still a CPA and also do accounting work. that brings money. Others look really shiny but don't pay the bills.

It has changed," he said, adding that it "opened so many doors."

She adds: It is no exaggeration to say that I can cook. I've loved cooking since she was 16, so I know what I'm doing with the dishes I'm presenting. Mom, so you have to cook properly. ''

Lee remembers her December before her mother passed away. Her mother refused to cook herher Christmasmeal, leaving it to her mother. "She literally went, no, I'll show you how to use an industrial oven [Lee grew up with Chinese takeouts], how not to blow up your kitchen with a gas wok — and then you're on your own.

"So the Christmas before she died, when she was 16, I took on that challenge. I cooked Christmas dinner for over 40 people in my family, so it was a baptism of fire, but she clearly believed I could.

"She would go back and forth from our house [for takeout] just to see if I was okay. Strange. It may sound silly, but within two months she passed away very suddenly, so I think that was one of the things she was preparing me for the future.”

So Lee's celebratory meal got the seal of approval. "She nodded," Lee says. "In Chinese culture, accolades are not a problem...but I nodded. It meant a lot. It's an accolades in itself." increased confidence. This was largely due to her being forced into her cooking role of feeding her 15-year-old brother and her 7-year-old cousin.

She began exploring all kinds of cuisine (many of which ended up being featured in Best Her Home Her Cook), but she started withCantonese cuisine. “It was pretty tough going down that road,” Lee admits. “In a way, my mother was my idol. She was the best [in Cantonese]. All the other dishes that I could buy books, magazines, etc., or play around with... – and I just couldn't seem to recreate it. Dedicated to cooking, therecipe "breaks down the steps so people don't scare Chinese food." Man Lee is still gaining momentum – frustrated by the negative publicity that takeout can get. I think, but the truth is that traditional Chinese food is all about fresh food and fresh ingredients, and it's actually about being quick...you get really good stir-fries and chop suey You can, and it's actually fresh vegetables and ingredients, not a lot of extra cream or really bad sauces. No. You know it's fresh vegetables, so you can cook them quickly so they don't lose their nutritional value." It features recipes for chicken, spring rolls, and more, and she adds: I don't eat sweet and sour Cantonese chicken (fried version) every day. It's all about being responsible.

She also hopes to showcase the uniqueness of Cantonese cuisine compared to the rest of China. "Cantonese cuisine is another string of the whole history of China. Cantonese, it's mainly Hong Kong, so it's on the seaside. So there's fish, and it's all about very fresh food," she says. 44}

"It's all about taking all the flavors—sweet, sharp, fresh—and playing with them. I think it tastes cleaner than going to northern China." Sichuan cuisine is obviously about spice, everything is very spiced, that's their culture, but in Cantonese cuisine in Hong Kong, they were able to get fresh ingredients, so fresh fish In the case of , ginger, leeks, etc., a small amount of soy allowed those ingredients to sing naturally, and cooking does that.

Suzie Lee, "Simply Chinese (published by Hardie Grant, £20, photographed by Lizzie Mayson), available August 18th.