Louisa's Kitchen – Eat and Chat - Oriental Daily (25/08/06) Interview

Louisa once again showed her cooking skills, being the hot favourite, she won "Beautiful Cooking's" final. Overnight she swept away the Mrs Whoever's to become the cooking idol of the new generation. Even cooking expert Walter Gei Hiu Wa has given way, lending his kitchen to let her "So Quali" (show her skills), cooking Fish in White Wine sauce with Tomato Salsa. With a beautiful woman in front of him, of course Walter has crossed his arms and waits for his meal, and has specially made some accessories to thank Louisa for her efforts.

Writer: Cheung Suk Ha
Photographer: Kwok Hoi Man
Make-up: Winki Tsang
Hair: Dicky Lam (Hair Concept @ W1)
Clothing: ZTAMP-Z
Location: Wow from Jia International Ltd

This interview began when Walter said "Louisa, you don't have to be so stubborn." Known to be earnest, the journalist helped Louisa to go around Causeway Bay to find the baby leeks for the accompaniment so that she could cook this dish well. Also there were some other ingredients that required three rounds of shopping before it was the right ones. When Louisa heard Walter's words "Louisa, you don't have to be so stubborn, you can use baby asparagus instead of baby leeks."

She immediately responded "Yes, I am really stubborn." Maybe it is this strong personality that has produced her outstanding performances on television, stage and in the kitchen.

Paying close attention to her cooking, Walter says "Did a French chef teach you to use toothpicks to thread the baby leeks when frying?"
Louisa (L) :"When I go out to dinner, I will especially notice the presentation of a dish, and hink about how the chef has made it. Also, I like reading cook books, and I think the photos are really, really beautiful, and register the cooking methods in of my mind."
Walter (W) : "How did you learn your cooking skills?"
L:"I learnt the basics during home economics class in High school, and came the top of my class for two consecutive years! After I relied on reading books and watching cooking shows."
W:"Do you have your most fulfilling cooking experience?"
L:"I have cooked for 16 people before. I was in charge from soup, entrée, main, dessert and drinks."
W:"Are drinks a course?"
L:"I think it is, I went to buy it myself. That time was a memorable experience."
W:"Your performance on Beautiful Cooking was outstanding, eel needs to be steamed to be delicious."
L:"That time I only placed black beans on the eel, Chef Ko (the chef judge that night) told me after that if you place the black beans all over, the flavour would be even more strong, but he praised me and said I was smart, knowing to place vermicelli underneath. The vermicelli absorbed the flavour from the eel, and can make up for the deficiency in flavour. Actually, at the time, I only saw the vermicelli, so I put it in the dish."
W:"Have you previously steamed eel?"
L:"No, this was my first time."
W:"Its your first time and you can cook Dragon Eel?"
L:"I have seen other people do it this way, of course apart from steaming, I couldn't think of another cooking method."
W:"Which goes to show you really like cooking, or you wouldn't be so attentive."
He made some small accessories: "Usually I cook, but today you are cooking so I have made a bracelet for your efforts."
L:"Its very delicate, what are the materials?"
W:"It is mainly coral rock that I bought from Beijing. They have some markets opened on the weekends, selling chinaware, pictures, old books, industrial materials, and I would buy these to make accessories, curtain hooks and ornaments."
L:"The curtain hooks have a festive feeling, and are really suitable to give as a wedding gift."
W:"When its your big day, I’ll make some as a gift to you."

Fish in White Wine Sauce with Tomato Salsa
Ingredients
1/2 Onion, diced
1/2 Carrot, diced
1/2 Leek
2 slices Fish
Seasoning
2 cups Water
1/2 cup White wine
2 teaspoons Thyme
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon Olive oil
Method
1. Marinate fish with salt, pepper and olive oil for five minutes.
2. Heat the water. Add the onion, carrot, leek to the pan and cook until boiling. Then add wine, thyme until cooking. Cook on low heat for 10-15 minutes.
3. Add fish and cook on medium heat for 5-7 minutes.
Tomato Salsa
Seasoning
1-2 tablespoons Olive oil
Tomato sauce
Ingredients
2 Tomatoes
3-4 Basil leaves
5-6 Baby leeks
Method
1. Cut baby leeks into segments, and thread onto toothpicks. Add a little oil to the pan and cook until both sides are golden. Place on plate, and remove toothpicks.
2. Remove seeds from tomatoes and dice. Coarsely shop basil leaves and add to tomatoes, along with olive oil and tomato sauce.
3. Add fish to baby leeks, and tomato salsa. Add herbs for garnish.

Image credits: Oriental Daily, TVB