Few weeks back, my appetite is like $hit. Everything I eat will feel like want to vomit. My appetite is tremendously good this week. Maybe I’m getting better or maybe Christmas is coming. Think of turkey, potatoes salad, cookies! I’m no Christian but I love English & Americana cooking.
Whatever I see Chef Michael Smith cook in Chef @ Home series, I will drool. I love his cooking. Better than Mr Jamie Oliver & Ms Nigella Lawson. Nowadays I don’t follow a recipe. I see how Michael Smith cook with ingredients in his to-die for pantry and I’m starting to follow his way; cook without a recipe, experiment with flavours! Oh btw I love the New Scandinavian Cooking chefs; Tina Nordstrom and NorsAndreas Viestad.
But the ultimate reason why my appetite has open up is because I found a wonderful blog owned by Ree aka Pioneer Woman. She blogs about everything from family, cooking (yeah!), photography, gardening, PS tricks & many more. I’ve been sticking my head at her blog almost everyday. I love her humor. Give her a visit. You’ll definitely like her.
Now comes to my main title post. Sorry I took another road and I’ve U-turned back.
I bought this pack of Taiwan Noodles (RM9) at Taiwan Noodle House right after our brunch at Khong Kee Restaurant. Grandma has been
nagging (although she refused to admit it) reminding me to buy Taiwan Noodles so that we can rediscover the smooth delicious taste of it.
I’ve actually forgotten how good this is until I cook some the other day. Plus point: boiling this noodles is faster than boiling maggie mee! Hahaha
Boil the noodles and then mix it with olive oil, dark soy sauce, light soy sauce, pepper, prawns, veggies and pork. Just like making maggie goreng.
The next day after that, I ate Taiwan Noodles again. This time twice!!! One in the afternoon and one at night. I guess when something’s good as this (and like Khong Kee porridge), I can eat many many many times until I’m bored of it.
This plate consist of ala Michael Smith style & Ree’s mashed potatoes.
Salads, mashed potatoes, fried pork balls, large prawn (hidden), Taiwan noodles with special sauce. My special sauce consist of olive oil, Indian onions, garlic, black soy sauce, pepper, salt & my secret ingredient… milk powder. Cook until sauce is half in volume. Normally a sauce is made from heavy cream, milk, etc. I go for the cheap style – milk powder. No butter too. Still taste yummy.
At night I use Taiwan noodles again. This time I cook ala pasta style. No photos as I was very hungry. Digged into it very fast.