When I was younger, I was fortunate to have been able to travel the world and taste many different types of cuisine. Asia was primarily the main area we explored, therefore my taste buds for all Asian cuisine is quite familiar to the different spices and flavors. I have such fond memories of walking down the street in Malaysia going to the food stand that sell you the best noodle dish with pork and crispy garlic shavings on top. Even though the moist heat has made all your close stick to your body, being uncomfortable has quickly been pushed to the side as you order the hot noodles with a cold drink. And the best thing about all this is that you have supported the local cook and the dish merely put a dent in your wallet. This is what I have realized here in Canada that food is not as appreciated and cared for like in Asia. The cooks in Asia have had tradition and skill passed down to them, it really shows when they cook these fantastic dishes with simple ingredients. I have to be honest here you can go to a fancy restaurant sit in a fancy chair and order pad Thai for 20 dollars, but you haven't really tasted a pad Thai unless you have ordered it at the local food stand in Thailand eating on plastic stool in smoldering heat on the streets. Its that atmosphere and watching your Chef cook these fantastic dish full of flavor and simple fresh ingredients.
My mother always made fun of me when we lived in Nepal. She would cook this local Nepali dish called dhal bhat which generally means rice and lentils. I was never really fond of my moms dhal bhat but my sister and I would always go to our local gardener named Krishna Dai's house and ate his dhal bhat with him and his family.We would sit on the floor, I hardly spoke any Nepalese, they hardly spoke any English, but we ate this wonderful dhal bhat that was cooked over a small gas stove and had full conversations both understanding and respecting each others company. Now that I think of it, while my mom was cooking dhal bhat over her 4 burner stove I had already filled myself up. This probably led to the dislike of my moms dhal bhat.
My next fond memory of our travels is Singapore. Like Malaysia Singapore is full of different cultural cuisine because of its people. The population in Singapore is a mixture of Chinese,Indian, Malay. Now think about these three types of cuisine and mix them up. I tell you, you have reached food heaven. Absolutely delicious. My mother was good friends with this Singaporean couple who used to live in Nepal. When they had moved back to Singapore we would go and visit them.We were lucky to have known them in because they would show us this wonderful places to eat. One of the dish's I make at home and first tried in Singapore was this steamed chicken with ginger garlic sauce. This dish is one of my all time favorites. The chicken is very tender, then you pour this garlic ginger sauce over your chicken, steamed veggies. The rice eventually soaks up the sauce.This is the best part of the whole dish because the flavor left by the chicken and sauce has been soaked by the rice.
As much as I can I want Isaiah to experience the tastes of the world by introducing cultural cuisines at our dinner table. I cannot afford to take him around the world but I can open the door to some of  the similar smells of the world in my kitchen which has intrigue him to the wonders of the world through food and of course music.


Steamed Ginger Garlic Chicken

I have simplified this recipes to make it easier and faster for me. The sauce is oil based therefore you don't need to drench your chicken in the oil just slowly add it to your liking but make sure you let that rice soak it, you will love it!!

Yields: 2 people
Preparation time: 45 minutes
Cook time: 45 minutes
Ingredients:
2 chicken breast with bone in
2 Tbs grated ginger
4 cloves of garlic grated/finely chopped
salt/pepper
1/2 cup peanut or sesame oil ( I have read that peanut is better, but I used sesame oil and it tasted just as good).
Chopped green onions for garnish
Toasted sesame seeds for garnish
Preparation:

• Steam the chicken for a good 45 minutes (if you like ginger you can add a whole ginger with the chicken to infuse the meat with extra flavor). The chicken is done when it has been poked and the juices run clear. Make sure not to open the top till the 45 minutes is complete therefore the steam will not be released during the cooking process.
• In a separate bowl mix together the ginger,garlic,oil in a small bowl. Add salt to your taste. Let the ingredients sit for a good 10 minutes.
• When chicken is ready cut into chunky size pieces.Set on a plate add the sesame and green onions for garnish. The sauce is not poured over the chicken it is served in a bowl at the table and each person can add the sauce themselves. 
• I always have this dish with steamed rice and green vegetables. I also set aside a small bowl of sauce for myself and cut some small Thai chilies just for heat.