Gosh!!! I can’t remember the last time I cooked something! My health was not so good and I would get tired even if it was something simple like cooking a packet of instant noodles. That was why most of the time, I would buy things like steamed paos (buns) or kuihs or bread and buns for breakfast instead of cooking my own.
Eventually, I got better and cooking instant noodles would not wear me out anymore and I have been warming up my bottle of Brands’ Essence of Chicken (with cordyceps) and preparing my own half-boiled/cooked eggs every morning, my sources of protein and the other day, I manage to fry this plate of noodles…
…using this…
…that my niece brought back from Singapore to give to us. Well, obviously ‘all natural” and “air dried” are not “non-fried” like these noodles…
…that we can get here. They’re not the same.
My missus took a packet and cooked – she served it with some soup that she had in the fridge and she said it was not nice. She did not elaborate further so I did not know exactly in what way it was not good.
That morning, I took two packets…
…to try because it did not look like there was a lot in one.
…ready – some garlic, peeled and chopped, three freshly-cut cili padi, one lap cheong (Chinese sausage/臘腸), skin-removed and sliced and some spring onions, cut into short strips or chopped.
Once the noodles were soft enough, I drained them well and tossed them in soy sauce, msg and a sprinkling of pepper…
I fried the garlic in a bit of oil till golden brown before throwing in the cili padi and the lap cheong, followed by the noodles.
…and served.
Well, it tasted all right but I was quite sure that if I had added some prawns and a handful of taugeh (bean sprouts), that would bring the taste to a whole new level. I did not really like the noodles though – I found it a little hard/too firm in texture like some of the handmade ones at the noodle stalls here, not really nice and soft and smooth like our kway teow.
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