Roselle Lim Quotes

• “If my regrets and wishes were fireflies, the brilliance of their dance would turn night into day.”

  Roselle Lim

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• “Anything worth having involves some measure of pain and work. Because of this, you will treasure it more.”

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• “Eating was a selfish act, and sometimes one requiring privacy. True consumption was carnal.”

  Roselle Lim

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• “I stared, losing myself in the fond memories of chocolates in their paper shells at Christmas, in the surprise and discovery of the filling inside, the strong, earthy scent of cacao, and the taste of the trinity- the over-the-top sweetness of the white chocolate, the smooth finish of milk, and the bitterness of the dark.”

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• “Prawn and lobster brains were considered a delicacy for their rich flavor. The Shen twins and Celia were engaged in the same practice, sipping the heads as if they were miniature cups of mead.”

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• “The best cooks doubled as magicians, uplifting moods and conjuring memories through the medium of food.”

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• “I had my feast out on the kitchen table. Draped over beds of jasmine rice, thin pork chops seasoned with lemongrass showcased charred stripes from the grill. Cold summer rolls with translucent rice paper glimmered with riotous colors from the mint leaves, vermicelli, and shrimp filling. Emerald coriander leaves peeked out amid slices of barbecued pork, in golden, crusty baguette sandwiches called banh mi. I placed a few pieces of the pork onto a plate for the cat. I bit into the cold rolls first. The thin wrapper yielded to my teeth, giving way to the crunchy pickled vegetables and plump shrimp underneath. The mint leaf inside complemented the sweet sauce with crushed peanuts. The two small rolls vanished into my belly.
  I attacked the banh mi next. The crisp crust highlighted the varying textures of its filling: crisp from the pickled radish and carrots, textures sang on my tongue.”

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• “I reached for the two beefsteak tomatoes in the grocery bag. The shade of their skins bore a hint of orange, indicating the firmness of the juicy flesh within. My sharp blade sliced into the fruit: dripping, sticky, dotted with the jeweled seeds inside. I cut the flesh into tiny cubes as the scent of sunshine and vines filled the air. I transferred the tomatoes to a ceramic bowl before rinsing the board and knife clean.
  Using the flat side of the blade, I smashed three cloves of garlic. The fragrant aroma teased my nostrils as I rolled a fat red onion onto the board. The papery amaranthine skin crinkled under my fingertips.
  According to Ma-ma, the red onion contained too much chi, the reason it caused so many tears. She compared the red onion to Younger Shen- rich in color and bold in flavor. I never questioned her logic, for no other onion induced the same reaction.”

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• “The birds had multiplied. She'd installed rows upon rows of floating melamine shelves above shoulder height to accommodate the expression of her once humble collection. Though she'd had bird figurines all over the apartment, the bulk of her prized collection was confined to her bedroom because it had given her joy to wake up to them every morning. Before I'd left, I had a tradition of gifting her with bird figurines. It began with a storm petrel, a Wakamba carving of ebony wood from Kenya I had picked up at the museum gift shop from a sixth-grade school field trip. She'd adored the unexpected birthday present, and I had hunted for them since.
  Clusters of ceramic birds were perched on every shelf. Her obsession had brought her happiness, so I'd fed it. The tiki bird from French Polynesia nested beside a delft bluebird from the Netherlands. One of my favorites was a glass rainbow macaw from an Argentinian artist that mimicked the vibrant barrios of Buenos Aires. Since the sixth grade, I'd given her one every year until I'd left: eight birds in total.
  As I lifted each member of her extensive bird collection, I imagined Ma-ma was with me, telling a story about each one. There were no signs of dust anywhere; cleanliness had been her religion. I counted eighty-eight birds in total. Ma-ma had been busy collecting while I was gone.
  I couldn't deny that every time I saw a beautiful feathered creature in figurine form, I thought of my mother. If only I'd sent her one, even a single bird, from my travels, it could have been the precursor to establishing communication once more.
  Ma-ma had spoken to her birds often, especially when she cleaned them every Saturday morning. I had imagined she was some fairy-tale princess in the Black Forest holding court over an avian kingdom.
  I was tempted to speak to them now, but I didn't want to be the one to convey the loss of their queen.
  Suddenly, however, Ma-ma's collection stirred.
  It began as a single chirp, a mournful cry swelling into a chorus. The figurines burst into song, tiny beaks opening, chests puffed, to release a somber tribute to their departed beloved. The tune was unfamiliar, yet its melancholy was palpable, rising, surging until the final trill when every bird bowed their heads toward the empty bed, frozen as if they hadn't sung seconds before.
  I thanked them for the happiness they'd bestowed on Ma-ma.”

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• “This needed more garlic.”

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• “The universe unfurled in such unpredictable ways. We all moved in a constant celestial dance. The song ends and the music and our partner may change, but in order to survive we must continue dancing.”

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• “My memories of her and our time together were stitched into the thickest of blankets, ready whenever I needed comfort.”

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• “First, I placed the clean snapper on a bed of aluminum foil sprinkled with sea salt and olive oil. I then stuffed the tomatoes, garlic, onions, and coriander into the belly of the fish before sewing it shut. The first time I'd tasted this, the snapper was skewered and turned over open flames. To accompany it, I'd drunk the sweet juice from young coconuts cut with machetes, taken off the very trees above us. Now that I was back to apartment living, I had to modify the recipe and grill the fish in a closed packet. The texture of the skin wouldn't be as crisp, but the flesh would be even more tender. If I had thought Celia preferred the crisp texture, I would have fried it with the stuffing mixture served on the side.
  The fish was ready to be baked. I prepared sinanag, Filipino garlic fried rice, to accompany the fish: jasmine rice, smashed garlic cloves, sea salt, and a sprinkle of vegetable oil.”

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• “I began the process of transforming the slab of pork belly in the fridge into my version of a Shanghai-style dish. I chopped the lean meat into bite-size pieces, and then blanched and browned them in demerara sugar and sesame oil. The sizzle and occasional pop accompanied the incomparable, savory aroma of rendering fat. As the meat stewed in its juices, I created a sauce comprising pink peppercorns, star anise, cloves, sweet soy sauce, and Chinese rice wine in the hot wok. I braised the pork belly, checking in at intervals to ensure the tenderness of the meat.”

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• “The foil packet sighed as I pulled it open, hissing as it yielded its bounty. Clouds of steam puffed upward, releasing the tantalizing aroma into the air. The fish's reddish skin had a beautiful overlapping pattern that looked as if it had been painted by some wayward mermaid. My sharp scissors snipped the stitches in its belly, spilling the filling onto the plate.
  I scooped us both two helpings of the garlic fried rice and portioned the desirable parts of the fish, the head and the belly, for Celia, while I took the tail.
  The piece of fish on my fork bore the sign of perfect execution: moist, milky translucence, and a silky texture that sprang to the touch. Infused with the fragrant stuffing, the tender fish melted in my mouth, dissolving in a mélange of delicious flavors- the trio of boldness from the coriander, garlic, and red onion tempered by the sweet tanginess of the tomatoes.
  Success.”

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• “Wishes are worth nothing because there’s so many of them. If they turned into stars, there will be no sky left.”

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• “Sesame oil sizzled in the air, popping out of a hot wok filled with stir-fried enoki mushrooms, mustard greens, baby bok choy, and strips of pork tenderloin. My mother had danced by the stove against snakes of smoke emanating from sticks of sandalwood incense stuck in nearby pots of ash. scent filled our Chinatown apartment.”

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• “The next morning I invited Celia over for a breakfast of congee with pickled cucumbers and shredded pork. The dried scallop and duck wings added an extra dimension of flavors to the plainness of the rice porridge. Crowned with delicate rings of spring onion and golden bits of fried garlic, the bowls of steaming porridge were comfort food. Our toppings of choice were crunchy pickled cucumbers and sweet shredded pork floss.”

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• “The server soon brought large platters of cheung fun and zhaliang along with various condiments for dipping. Cheung fun was a delightfully surprising dish: nestled within the flat, translucent rice rolls were plump prawns. Zhaliang were crispy, long fritters wrapped in rice noodle. This was a favorite because of the combinations of contrasting textures: tender steamed rice noodles and crunchy golden fritters. The taste of these two dishes was determined by its accompanying dressing: spicy if paired with hot mustard, salty with soy sauce, and sweet with the peanut sauce.”

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• “Baskets of dim sum rested on the glass lazy Susan: spicy phoenix claws, plump purses of har gow, shumai topped with green pea crowns, and airy wu gok.
  I had learned from previous meetings that the old man was adamant about following tradition, which meant I had to arrive with an empty stomach. Refusing offered food was an insult Old Wu didn't take lightly.
  I helped myself to a sample of each dish. Made of minced pork with a paper-thin wrapper, the steamed shumai was tender, and the har gow was juicy with the shrimp with bamboo shoots highlighted by a peekaboo skin. Then I bit into the wu gok, a fried taro puff with a wispy, crunchy shell and a dripping shrimp and pork filling. The powdery creaminess of the dish made this my favorite of the bunch.”

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• “Yin-yang fried rice was a feast for the eyes and the senses. Swirls of cream contrasted with an orange tomato sauce to form the iconic pattern. Underneath the sauces lay a bed of yang chow fried rice containing a bounty of minced jewels: barbecued pork, Chinese sausage, peas, carrots, spring onions, and wisps of egg. Slices of white onions and pork emerged from the tomato sauce while shrimp and sweet green peas decorated the cream.”

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• “I had arranged samples of the ginger shrimp balls on a large tray. Toasted bread cut into small cubes hid a juicy center made of minced shrimp and ginger: bite-size, golden hors d'oeuvres with an addictive crunch.”

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• “There isn't anything wrong with knowing that something will expire. It focuses you: treasure the time you have together.”

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• “A formal ten-course Chinese dinner was a deliberate courtship of the senses. The appetizers of cold plate meats gave way to steaming fish maw soup, cold and hot introductions to titillate and delight before the showcase of entrees: beef, pork, chicken, fish, seafood, vegetables. The ensuing textures, aromas, and flavors seduced, fulfilling the promises of the first courses. The inclusion of noodle and rice dishes provided a sense of comfort. The final dessert course of sesame balls stuffed with red-bean paste sealed the engagement on the sweetest of notes.”

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• “When I was a little girl, I would gorge on her fried tofu with chilies. I was much slimmer back then, you know."
  "Was the tofu your favorite dish of hers?" I asked.
  "Oh no, there's too many to count." Celia's tone softened as if she were waxing nostalgic about a lost, grand romance, rather than a recipe. "Everything she cooked was excellent. I still remember every dish that she made: beef noodle soup, braised short ribs, drunken chicken wings, deep-fried shrimp rolls... Your laolao cooked from her heart, and that's why her food was the best in Chinatown.”

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