NOODLES  IN SPICY COCONUT BROTH

 

On a cold, rainy day, the perfect lunch is noodles like this.

 

Only the green beans are real.

 

Everything else came out of a packet:

the noodles, flavouring oil, powdered seasoning & coconut.

 

This was the lunch of my secondary school years.

 

I succumbed this afternoon because I recently watched
something on telly about instant noodles.

 

Also because today is M's birthday.

We were classmates
and she loves instant noodles as much I do.

She always adds an egg to her noodles.

She went on to Cambridge.

I didn't.

It must be the egg.

 

~Ema N~

 

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PURPLE SWEET POTATO

 

Freshly steamed purple sweet potato --- the perfect snack on a chilly day.

 

Love the colour!

 

I want to make a patchwork quilt using colours of fruits and vegetables :-)

 

~Ema N~

 

 

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FOOD

Since my last food post here, I'm still trying to cook meals at home
and rely less on eating out/takeaway/convenience food.

 

A few home-cooked dishes recently (from top left):
 

*Stir-fry wongbok cabbage with ginger, carrots, woodear mushroom

*White/red rice with watercress, wolfberries, garlic

*Rolled oats with apple, raisin, sunflower seeds and ground cinnamon

*Vermicelli with luffa, white snapper, carrots in homemade vegetable stock

*Green tea with roasted rice - drinking this daily.
 

It's not easy as I'm not good at cooking and don't enjoy it.
 

Must go on....

 

I will eat healthier, one dish at a time.

 

~Ema N~

 

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FOOD ~ PAPADAM

 

Q asked if I made the papadam in this post about the vegetable curry.

 

No, I used packaged ones from the supermarket.

 

The small pack is fifty cents and has 20 papadams.

 

The medium size is a dollar.

 

 

I put one papadam into a Japanese grill thing (top right),

 hold it over the gas flame, flip the grill so both sides of the papadam are “cooked”.

 

At first, it looks like nothing is happening

 then it starts to "balloon" and before you know it, it's done.

 

The first few will get burnt till you get the hang of it.

 

I find packaged papadam salty.

So I don't add salt when cooking the curry.

 

And I limit myself to only two small ones or one medium.

Oh, there are different "flavours" of papadam.
Some are made with cumin seeds, others with pepper etc
the range is bewildering.

I just try different ones each time.

 

~Ema N~

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FOOD



 Home-cooked vegetable curry with rice and cumin papadum.

 

Read a few recipes, watched a few videos, then did my own thing.

 

It was my first ever try.

I thought it might be intimidating and was prepared to fail. 
But it turned out well.
 

The only adjustment I'd make is add more spices the next time.

 

This is a versatile dish.

I used cauliflower here.

Brinjal, ladies' fingers, peas would do as well.

Even add fish for a non-veg version.

 

Other things I made/ate at home in April...
 

Clockwise starting from top left is roasted beetroot* and arugula salad,

pasta with tomatoes marinated with garlic, balsamic vinegar, macadamia nut oil,

apple and yoghurt with a sprinkle of cinnamon powder,

barley with a slice of lime,

papaya with lime.

 

*Roasting beetroot takes forever! One hour in the oven!

This takes planning.

Next time, I'll roast a few at one go and keep in the fridge.

Roasted tastes much better, so I'll do it.

The aim is to reduce takeaways/convenience food, eating out.

This is a big step for me as I don't enjoy cooking.

~Ema N~


Update: see how I make the papadam for the vegetable curry here.

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