#ChineseFoodiesofIG: Jeannette Ta of Wok and Kin

Jeannette Ta of Wok and Kin

This is part of an ongoing series of interviews I’m doing with my favourite Chinese foodies that I follow on Instagram. Come and follow the #ChineseFoodiesofIG hashtag on Instagram and leave a comment showing your support for these talented folk!

Where are you from? Where are you really from?

I was born into a Chinese-Vietnamese family in Sydney, Australia. My background is mixed because Dad's Cantonese, Mum's Teo Chew and they both grew up in Vietnam.

What does home taste like?

Grandma's weeknight braised wings and mushrooms over rice. Even just the smell of it braising would get me excited, especially knowing that the wings would simply melt in my mouth. In equal place would be Mum's Vietnamese chicken tapioca noodle soup (bánh canh gà). She used to make this almost every weekend and I sorely miss it now that she's vegetarian.

Rice or noodles?

That's such a tough one! Can it be C - all of the above? :P If I really had to choose, it'd have to be rice. While I adore noodle soups, I can enjoy all of my favorite side dishes over rice and never tire from the flavor variety. Plus, it's INCREDIBLE when the grains soak up the sauce!

Share a food memory:

Growing up, weekend parties were almost always hosted at my Aunty's. I have fond memories of being in the kitchen with all the Mums, Aunties and my Grandma while we worked together wrapping spring rolls, squeezing seasoned pork mince onto skewers for BBQ nem nướng or preparing ingredients to make Cantonese-style jong.

Cook or be cooked for?

Definitely cook! It's wonderfully rewarding spending a whole day in the kitchen making food for people you love, then seeing their faces light up when they appreciate the flavors and dedication. Having said that, it is nice to be cooked for as well!

A Chinese recipe everyone should learn:

Grandma's braised wings and mushrooms with oyster sauce. To me, it's such a classic Cantonese dish that promises depth of flavor for very little effort. Just marinate, sear, add liquid and let the slow heat simmer up the magic!

The secret Chinese ingredient is:

Oyster sauce, hands down. Use it to stir fry, braise, marinate or to add some extra flavor. We always have a bottle or two in our pantry because we use it for almost everything!

Who’s your Chinese food legend?

I'd have to say Grandma. She's the one who gave my parents the freedom to work and provide for the family because she took on the sole responsibility of putting dinner on the table every weeknight (as well as walking my brother and I to and from school everyday). Not only did this save my parents a few hours a day, it also meant that they could accept those extra work shifts and pay for the roof over our heads.

Dream dinner party guests:

Grandpa on Dad's side passed away when I was 16. When he was still with us, family dinners were a non-negotiable - everyone in the immediate family had to sit around the table and have a meal together. I miss those times and would love to see him again, sitting at the head of the table eating his bowl of rice with the side dishes Grandma prepared.

Last meal on earth:

Give me a bowl of rice, Grandma's braised wings and mushrooms to remember my family by and I'll be set. Ideally, the rice is served in a rice bowl with chopsticks. I feel most at home when I can shovel rice into my mouth!

What does Chinese food mean to you?

Family. Identity. Celebration. Home. I didn't know how much of an impact Chinese (and Vietnamese) food would have on my life, but now that I'm older I've come to realise that many of my strongest memories revolve around food in some shape or form.