About mywaytocook

About me and mywaytocook

Who am I?

Hello! I’m ID, the passionate cook, recipe tester, and photographer behind MyWayToCook. I hail from the vibrant culture of India, where food is not just sustenance—it’s a way of life. My childhood was filled with the aroma of street food, which was a part of our daily activities. I developed a deep love for culinary adventures early on, spending long summer days creating snacks like [Samosas] and [Gulab Jamun] with my cousins. These moments of joy were shared with our family, making the food taste even better.

My Journey to Malaysia

My culinary journey took an exhilarating turn when I relocated to Malaysia, a vibrant melting pot of ASEAN cuisines and a haven for food enthusiasts. Here, I immersed myself in the sheer delight of simplicity, often discovered in a local eatery over a cup of Teh Tarik and Roti Canai at 1 AM, surrounded by cherished friends. The sheer diversity in Malaysian food, from Chapathi to noodles, each with its unique twist, has been a playground for my culinary curiosities, and I can’t wait to share these exciting and unique discoveries with you on MyWayToCook.

My Food Philosophy

When it comes to cooking, I am always up for a challenge. Whether it’s a new recipe or an old favorite, I approach every dish with a passion for learning and growth. My kitchen is a place of endless experimentation and exploration, where I can push myself to new heights and try new things. One of my favorite challenges is perfecting the art of the Dosa, a traditional Indian pancake made from a fermented batter of rice and lentils. I love the crisp texture and unique flavor of this dish, and I am always looking for ways to improve my technique and achieve the perfect golden-brown color. I use a traditional cast iron pan to cook my Dosas, as it provides the perfect amount of heat and allows me to achieve that crispy texture that I love. Another challenge that I enjoy is experimenting with Chinese hand-pulled noodles. This dish requires a lot of skill and practice, as the dough must be stretched and twisted in a specific way to achieve the desired texture and flavor. I love the way that hand-pulled noodles soak up the rich flavors of the sauce and add a unique texture to the dish. For me, authenticity is a key value in my cooking philosophy. I believe that traditional recipes should be honored and respected, and I am committed to preparing dishes in the way that they were originally intended. At the same time, I also enjoy exploring the rich histories and traditions behind these recipes, as it gives me a deeper appreciation for the food that I am preparing.

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients Julia Child

Why MyWayToCook? Inspired by the beautiful interplay of recipes and photography on other food blogs, I launched MyWayToCook to share not only my recipes but also the stories and inspiration behind them. This platform is my homage to the world of food blogging, aiming to become a resource for other food enthusiasts. With a growing section dedicated to food blogging tips and tools, MyWayToCook is here to inspire, educate, and engage fellow culinary adventurers. Stay tuned, subscribe, and join me on this delicious journey at MyWayToCook. This is not just a blog, but a platform where every dish tells a story and every recipe is an adventure. I look forward to your comments, suggestions, and sharing your own culinary adventures with me. mywaytocook a reliable platform to help other bloggers. I have added a small section for food bloggers Tips and resources for food blogger , but I am going to add more articles related to different tools that help you improve your blog’s performance. Watch out the space and subscribe to my food blog to keep yourself updated with the articles. I will see you around. Thank you so much for visiting my blog. Love, ID