Foodarrific

Last night, we were at this little eatery that a friend recommended. They serve several types of fried noodles and one of my favorites is Cantonese fried ying-yang (flat noodles and vermicelli combo). We order about 5 types of fried noodles and half a roast duck.

It was pretty interesting since we hardly ever eat at “coffee shops” and this one was exceptionally busy. I didn’t take any pictures because it was really very crowded and I didn’t want my cell phone landing in the noodles. Well, everything tasted good because of the pork and lard but it was extremely high-sodium and high-fat.

My only thought as I was eating was that I will surely need diet pills that work after this meal .

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Valmg of Fun, Crafts and Recipes has just posted these four questions about ramen noodles for this week’s FFOF.

1. How do you usually make ramen noodles?

I cook them in a pot and then drain them in a strainer. If I’m lazy, I just pop them into the microwave.

2. What’s your favorite flavor of ramen noodles?

Spicy.

3. Do you add anything to your ramen noodles?

If I’m making it as a quick snack, I don’t add anything. If it’s for a main meal, I might add a leafy green veggie or lettuce, fishballs or eat it with a fried egg.

4. Is there a flavor of ramen noodles do you wish was on the market?

I don’t eat this often, so I’m fine with spicy.

Have a great weekend!

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Looks like my son who is in college is now a fried rice expert. He fried rice 3 times last week, each time frying enough for two meals so he can save himself some work. He’s even gotten confident enough to try cooking it with different ingredients – broccoli florets, cabbage, tomatoes even – with carrots, sausages and eggs being the staples.

Well, so long as he enjoys his fried rice and it isn’t too heaty that he will need the best acne products, I guess he’s good. This is a teen who never paid attention while I was trying to teach him to cook. So glad he’s picked up speed and won’t go hungry.

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If you’re getting bored with eating white rice and would like to spruce it up a little, Mediterranean rice is an ingenious way to add a splash of color to your everyday plain white rice.

Mediterranean rice is so easy to make and not only looks but also tastes very good. Simply soak a couple of handfuls of frozen veggie mix, i.e. carrots, corn and peas, in water till defrosted.

Wash and strain your usual measurement of rice grains. Set aside.

In a wok on medium heat, add 2-3 blobs of butter. Throw in the veggie mix, add the rice grains and stir to mix well.

Scoop/pour into your rice cooker. Add your usual amount of water and turn it on. In 20 minutes, you will have beautiful Mediterranean rice to serve. Goes great with practically anything and because you’ll tend to eat more rice since it’s so pretty, you might just need the best diet supplement afterwards, hehehe!

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Guess what I had for lunch (and dinner) last weekend? I can’t believe it myself because it’s been ages since I’ve even thought to cook my favorite loh shee fun, or rat’s tail noodles.

The name sounds horrifying, I know. I’m not only a Chili Queen, I’m also a Drama Queen ! I translated and spiced up this name for special effects and if all goes well, I might even copyright the name and make a movie about it, heh!

Loh shee fun is not really rat’s tails, of course, they just look like rat’s tails . You can either eat it in a soup, just like any other kind of noodle. But I prefer it dry as in sans soup. Very simple to whip this up at home. You ready?

I cooked 1kg of loh shee fun and 1kg of kuay teow, or flat rice noodles to feed my troops, but you can use any amount depending on the number of people you’re feeding. Place the noodles in a colander and run it through your Grohe faucet to rinse if you like. Then bring a pot of water to boil and use it for blanching the rat’s tail noodle and choy sum, or mustard green.

I’m not going to list actual measurements for the sauce since that depends on how much noodle you’re cooking. Just adjust the sauce ingredients to your own taste. For the sauce, you need:

• dark, thick soy sauce
• oil
• sesame oil
• oyster sauce
• soy sauce (in place of salt) and white pepper to taste

Have all of these ingredients in a large bowl. I also stir-fried some minced pork with some oil and chopped garlic which I added into the bowl. Lastly, add the blanched loh shee fun, or rat’s tail noodle, to this and mix well.

Garnish with chopped spring onions and cilantro (I didn’t have any handy). Serve piping hot with shredded fresh chillies. I prefer bird’s eye chillies for that added oomph! Simple, ya, just a one-dish meal and so so delish. And less of a choking hazard for younger kids than the regular mile-long noodles.

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