To farewells and inspiration

Grilled salmon with black rice
Having moved around from place to place all of my life, I thought I would be used to saying goodbye to people. When I was younger, I trained myself on the art of detachment so when it was time to leave a country, bidding farewell became effortless with minimal tears. “I’m leaving on a jet plane” became a sort of sarcastic theme song that I would constantly sing to myself to help ease the pain of parting.

In the last few years though I’m noticing that as I grow older, it is becoming harder for me to say goodbye. It’s funny really. With relative financial security and a paying job, I can hold on to the comforting thought that the people I love are only an affordable plane ride away. However I’m finding that each new farewell leaves a bigger dent in my heart, making room for insecurities of loneliness to take over. I suppose with age, you meet enough people to recognise that absolute true friends who help define you as a person are few and precious. With this important realisation, you will do anything to hold on to these friendships.

Two weeks ago I bid adieu to yet another dear friend who left to pursue his exciting journey of self discovery. This friend was my rock that ensured my sanity during my first few months of adjusting to the realities of living in KL. He introduced me to my safe haven that is our yoga studio. He would listen to me consistently whine about the chaos of working life. He patiently offered a shoulder to cry on as I chased a stupid ‘I told you so’ path but was never judgmental. He was the first person I would call when I was successful at a new yoga pose and when I discovered that aubergines with cumin were a match made in heaven. My first moment of enlightenment in 2012 was with him as we drove through the KL night, car top down, wind in our faces listening to the beautiful sounds of The Album Leaf. Philios leaving KL has left me with a heavy heart. Not only is he no longer a quick phone call/drive away, I am at absolute loss as to who to call to discuss the joys of discovering new uses of quinoa. 

I cooked this Black Rice and Grilled Salmon recipe in honor of our wonderful conversations on food, strange ingredients, wellbeing, and to our constant quest for inspiration. The recipe is inspired by Nigella Lawson’s Prawn & Black Rice Salad. I swapped the prawns for the salmon that I had lying around in my fridge, still achieving the fusion of Asian flavours and the dramatic effect of the black rice against the bright coral of the salmon (that’s Nigella speak for you – i.e. translation it looks interesting!). Be prepared though, black rice has a tendency to turn everything in sight a shade of purple so it might be safe to consider darker colored utensils when handling the rice.

Happy birthday Philios. Here’s to friendships that inspire you and believing that goodbyes are never permanent.

Black rice with grilled salmon

The Ingredients
2 cloves of crushed garlic, 2 red chillies, grated ginger, 4 tbsp fish sauce, 2 tbsp lime juice, 4 tbsp water, 2tbsp sugar, black rice, salmon, teriyaki sauce, coriander, salt & pepper, and lemon juice.

The Preparation
1. Make dressing by mixing the garlic, red chillies, ginger, fish sauce, lime juice, water, and sugar. Season.
2. Cook black rice as per packet instructions.
3. Grill salmon with teriyaki sauce, salt and pepper.
4. Once rice and salmon have cooled, spoon the dressing of the rice and flake grilled salmon through the rice.
5. Add chopped coriander.
6. You can serve this either warm or cold as a rice salad. 

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