Recipe for Pork Chops

Aching arms : one right arm
Splattering oil : several splashes
Watchful eyes : two pairs
Garnishes : oil burns on hands (compliments from splattering oil)

I am a culinary idiot. Apart from passable instant noodles (with egg; my speciality), I cannot cook at all.

Home economic classes in secondary school and cooking lessons during my diploma days never did manage to nurture that domestic part of me which I suspect never existed in the first place.

Practice makes perfect. 

No practise however, makes whatever little that I had managed to retain from earlier days, throughly forgotten. 

I did meddle a little here and there when my mom or mother-in-law was cooking. But even those had to be under explicit instructions. Otherwise, I was a clueless soul at the stove.

Today had been a rare ocassion when everything had fallen into a right timing and here I was, standing at an arm's length away from the wok, trying to fry the pork chops. 

Under her instructions earlier, I had laboriously pounded on the pieces of meat using the back of the chopper. I thought I sounded pretty professional while I was pounding away with whatever strength I had in my arm. 

'POM.. POM.. POM!' 

Easy peasy, I thought. 
After a few minutes, my overconfidence was replaced by a dull ache that spread from my right forearm.

The aching continued as I awkwardly welded the spatula and tried to move the pieces of meat from side to side in the wok. They seemed to be taking their sweet revenge by causing the oil to splatter ferociously all over my hand, and some onto my face and feet.

Under her watchful eye, my mother-in-law stood beside and watched as I flipped the meat with my unskilled, cramped fingers. While I could sense her hands itching to take the spatula away from my clumsy, uncoordinated hands and say 'let me do it, you ninnywit!' on several occasions, she didn't. Instead, she patiently guided me through with appropriate instructions.

'Pour this', 'Add that', 'Stir here', 'Flip there'.

As the oil contunued to splutter and splatter all over, red burn patches began to appear on my hand. She laughed when I told her that I would have to wear gloves the next time I do frying in the kitchen.

I might have overcooked a few pieces of her chops and burnt her garlic in another dish. But she let me be as I was, like an over eager child trying to complete a newly learnt task. 

With no reproach of 'spoiling' her dish, she gently gave encouragements and compliments on how I was faring. I was clueless and awkward, but under her guidance, she made me believe that I could do it. 

And with that flip of the last piece, the pork chops were done. There was a sense of uncertainty and pride as I dished the cooked meat onto the porcelain plate. Uncertainty in presenting the family with a subpar dish for dinner, yet pride in (almost) completely preparing it by myself. It was definately a far cry from her tasty and tender pork chops, but it was a small start for me.

The burn marks will fade, my muscle aches will recover and she will do a perfect batch of pork chops the next time I am not around to interfere. 

In a few day's time, I will most likely forget the steps that she showed me. But how she taught and encouraged me today will be remembered in my heart for a long time to come. And given time, perhaps I may practise my way to better tasting pork / chicken / lamb chops.

So as my 8 year old son would say, chop chop curry pok. 

Let's eat up.