The Newbie Cook
- 16,303 forkfuls since 16.Oct.10
Making everything for the first time
Sorry for the lack of dialogue. It’s 2:45 am, I’m feeling guilty for not posting a lot, and I’m tired from work and school. I also have my 8 am gym workout to look forward too. Ugh.
At least I have meatballs that cheer me up. 🙂
I feel really lazy today. I have had to deal with a lot of things regarding my immigration, current job, possible future jobs, and worrying about the previous subjects. And there’s also a husband who has a cold and demanded that he should be babied. My only kitchen activity will be opening a jar of 7-herb Ragu, tossing in a head of minced garlic, half of a chopped onion, a small knob of butter and a bacon and mushroom topping. And, of course, pasta. Some might say that it’s still considered cooking but it just feels wrong to take credit for spaghetti sauce that I didn’t make out of scratch.
However, I was more diligent last week. Aside from cooking up a storm almost every day of the week (even when we were in DC), I managed to try three completely new recipes. One is the dish which I’m just about to talk about as soon as I finish my small talk.
When I was in Singapore five years ago, I ate in kopitiams (food courts) almost everyday. I was particularly addicted to crispy fried noodles and I would order it often. Since then, I tried to find a similar dish in several Southeast Asian restaurants but nothing came close to the inexpensive but lovely noodles in Singapore’s kopitiams. So, I figured that I may as well try making it myself.
The first time I tried cooking crispy fried noodles a month ago ended in disaster — it was not edible at all. The result of this second experiment was not as wonderful as the Singaporean version but it is definitely edible. Who knew that crispy fried noodles would be such a pain to cook?
The noodles I’m familiar with were loosely cupped over a bowl. This one is more like a noodle cake that was browned on both sides. I’m not perfectly satisfied with it yet so I intend to tweak it until I get it right even if it takes 50 more tries.
In the meantime, here’s the recipe. It’s another version of my this pork and broccoli stir fry noodles I made a while back. Feel free to tweak it yourself. One thing’s for sure: saucy stir-fries taste so much better over a bed of crispy noodles than soft ones.