Herbs

My parents made a dip consisting of soy sauce, chilli, garlic and some chopped leaves. Normally, green stuff on your dining table means that it most probably sucks but the dip made the dinner, mostly due to the leaves. I found some of them in my fridge and using my superior sense of plants identification (mostly learnt from Primary Six's science lab lessons), I managed to identify them.

Turns out that those leaves were Basil leaves and my mother had brought them back from my Grandmother's garden in Malaysia. I'm quite certain that the dip I had today can make any food better. At the very least, it lended its refreshingly aromatic taste well to my soup noodles. The soy sauce forms the base with its sweet saltiness, the garlic with its...garlic-ness, the chilli providing that slight amount of kick and of course, the basil adding that strong and crisp fragrance that it's known for.

I would imagine the dip going extremely well with more neutral-tasting food such as steamed white meat and tofu. My idea of good food is having melted cheese over anything fried. So, don't come complaining if my gastronomic terms are off. I just try to learn as much as I can while watching Discovery Travel & Living. Mostly from Anthony Bourdain but not so much from Nigella Lawson, it's too easy to be distracted by the camera work and her. Both in a good way, of course.