In South-East Asia, beef is often cooked with a lot of spices, as in this curry. Photo: The Star/Yap Chee Hong
My sister and her family recently came to stay in France, and one of their consistent comments was how good and “different” food tastes here – and were therefore curious about the “secret”.
Of course, there is no secret as such. For one, the food raised in France (and other parts of Europe) is different from food in Asia. By different, I mean the varieties of vegetables, fruits and animals here are distinct from other parts of the world. The preparation of the food is also often different, and I am also particularly fussy – for example, to get the right bangers for a barbecue, we made a return trip of around 100km to a butcher who sold sausages hand-crafted from pigs raised in the Cantal region.
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