Since I like to cook and I am from the heaven of food – Penang, many people used to ask my how to prepare a plate of good Penang Char Koay Teow? My answer is always this: we need koay teow with good texture, fresh taugeh - preferably from Ipoh - fresh prawn and cockles.
Besides these ingredients, it will be better if we can fry it over a charcoal fire… but, beyond all this, you need a person who knows how mix the ingredients in the right proportions to truly make as perfectly as it can be. In short, while we may have the ingredients, it’s best that we have the right cook to materialize it.
As we continue in our celebration of Easter, perhaps the process of preparing Char Koay Teow can remind us to have a better celebration. We might have a good meal, good hymns, good decoration to make the Easter look good or feel meaningful, but all these ‘ingredients’ won’t make the celebration perfect. As the Char Koay Teow won’t be perfect without the cook, Easter won’t be Easter without Jesus. Thus, as we continue the Easter Season celebration, let us put Jesus in our focus, as the psalmist of psalm 64 did, his focus exclusively on God, that enabled him to praise God unceasingly at all times.“To you our praise is due in Sion, O God.”
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Stay tuned for the next post by Br David Arulanathm on 15th Apr 2010.
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