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If you’ve read suituapui’s blog, you would have come across his post on A1 curry paste. I’ve experimented twice, and this is my second attempt.
Before adding santan.
After adding santan.
Isn’t A1 great? Note the mustard seeds! Don’t you just love you some nyonya curry?
Someone recently commented that when one is very hungry, Maggi Mee (Curry Flavour) served with egg is “the best thing in the world”. As children way back when, our instant noodles intake were rather restricted, and I remember opting not to eat the meal that was already prepared for us, opting instead to cycle out to the shops to get a couple of packets of Maggi Mee, paddle all the way back, cook, and devour like it was the best meal ever.
Those days are long gone now, and eating Maggi Mee or other instant noodles occur once in maybe 6 months, at best. There are many varieties of instant noodles now, and I’ve tried a few. Ta Kiong in the Spring stock among others, the Myojo brand. I believe the Myojo instant noodles being sold in this region are now produced in Singapore. It’s slightly more expensive, but totally worth it.
I tried this particular one, “Instant Hor Fun” (Chicken Flavour) for lunch recently, and it was yummylicious!
I don’t normally just have carbs, so I added an egg (free range of course!), left over luncheon meat fried with egg, and some spinach.
It will definitely be less than 6 months before I next have instant noodles!
I’ve been making my own breads since last year. What started out as a disappointment and dissatisfaction in breads from local bakeries, led to many experiments with home made bread, from using the bread machine to the traditional hand knead method. I’ve settled with the traditional hand knead method although using a mixer makes for less messier hands.
I use the following ingredients:
Into the mixer it goes:
After the mandatory rising, and proofing, and baking, you’ll get:
Nothing beats the aroma of bread being baked in the oven!
I love sandwiches, especially when you have great tasting breads:
