Blogging Friends - The Sudden Cook.

I found a friend of mine on the blogsphere! We knew each other since we were little in primary school and were in the same school all of our schooling years.



Coming from similar backgrounds I could understand her blog name instantly. We grew up with our parents and do not move out until we were married. However we do pick up some resposibilities in the house as we become adult. Unfortunately for some (me), we do not pick up the cooking.

All grown up, married and moved out, we wait at the dining table for food to appear. But like in an insanely twisted horror movie, nothing. Suddenly we find ourselves in a sink or swim situation with cooking. Battling every fear we have and taking every blind corner as confidently as we can, we head to the kitchen with a cookbook in one hand and a clever in the other.

As wonderful as it seems, most of us end up finding cooking not at all as daunting as it seems! I now enjoy cooking, especially the eating part. Tried dozens of recipes and now have plans to collate them and hand them down to my next generation, so that they would not find themselves in a similar situation as - The Sudden Cook!

Birthday Noodles for the Birthday Boy

Yesterday was my husband's birthday. So I decided to make him Lam Mee - also known as the Hokkien birthday noodles. I have not gotten around to find out why it is called birthday noodles. I think it must be because of the work that is required to make it, so it's made once maybe twice a year.

This is a picture of the noodles I made, taken by me.

Quick run through:
Broth - Pork, chicken and prawn broth (made with the shell of the prawns)
Vegetables - Chives (flat), bean sprouts, Chinese cabbage (choy sum)
Meat - Pork and prawns (used to make the broth)
Noodles - Yellow Hokkien noodles
Garnish - Omelet ribbons/strings (made by shredding thin egg omelet), spring onions (shallots), fried shallots. The garnish is one of the most important part of the dish as it gives flavor
Dip/Side sauce - Made with fresh chilli and prawn paste (belacan)

I would love to share the full recipe with you, but it's long and a little daunting.... so I hope you enjoy this so far!