The reason why I cook is to see other people happy. If I have to cook for myself, I don’t really enjoy the process… That’s why I always have a jar of fresh pesto in the fridge for many of those loner nights in front of my computer with a bowl of pasta by my side that took me all of 10 mins to prepare. I think a lot of cooks all over would share my feelings about cooking for others. It’s also an ultimate sign of respect to make something (whether it be edible or not) to give to someone else.

In my observation living in Asia, I see this daily romance disappear from most people’s lives. Basically people have more important things to do here than take some time to prepare a meal. I believe that cooking can be a meditative experience, one that can allow us to shut out silly thoughts and allow space for being in the moment… the only focus perhaps what you are cutting or frying. The fact of the matter is, we humans need to give our brains space every now and then. It’s another reason why I miss escaping to the beach for an early surf (back when I lived down under) because that was another activity where the only focus was the present moment.

So when the Room Magazine team came to my studio kitchen for their latest book , I thought I would attempt to remind readers out there that the value in making things yourself is much more than the end product or the sum of its ingredients. Cooking can be relief, a gift, a sign of respect, and most of all… a freaking delicious experience.

I made Larb Moo, a North Eastern Thai salad made of pork, mint, spring onions, toasted rice, lime, and lots of fresh vegetables. You can read the full recipe here or watch how it’s done below.

/ Larb Moo on Tastiest Life Possible /