For no reason - maybe just because I have seen the oven too frequently - I decided to bake a garlic tomato pancake at noon yesterday. The ingredients included medium protein wheat flour (normal flour), sea salt, half of a garlic, a tomato, some black sesame oil (because the olive oil was finished in using...), and water - that's all. Without the direction of an oral, hand-written, printed or online recipe, I cooperated quite well with the ingredients which were all in "agak-agak" portions. After mixing them together successfully, I sent them into a hot room at "agak-agak" hot temperature - as long as they are cooked, then it would be no problem at all for me to eat them - I always think so.
You can see it looked quite like human food from the picture. Although the heart-shape was obese and a little bit irregular at its left side, it was still a heart-shape. So this finished product was in good shape.
From the taste aspect, the garlic tasted like garlic, the tomato tasted like tomato, the flour tasted like textured pancake, so it was flavoursome.
Conclusion: This baked garlic tomato pancake had both inner and external beauty, as it was good-looking and good-tasting. Furthermore, it was an artwork, since it was done by the comprehensive reactions and responses of human feeling, imagination and creativity. And, not forgetting too, it was an open-ended experiment that should be implemented into the Physics, Chemistry, Biology and Food Science syllabus in all schools worldwide.
Good job for such a first attempt!
"According to Malaysia’s agak-agak style of cooking, all you need to make a culinary masterpiece is one part intuition, one part experience and a generous helping of common sense." - Christine Leong, "The art of immaculate imperfection", www.medium.com, Nov 19, 2018. (https://medium.com/inaclaypot/agak-agak-51c65d459a6e, 24 Nov 2023)
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