Wanting something noodly (yes, it is a word. Yes, I coined it myself) and quick resulted in this bowl of black pepper noodles being amped up with some vegetables, some nut butter and a few but aromatic garnishes. I always end up buying more ready to eat noodles than I can make, which worked out great on a day like today! I started with Koka’s Black Pepper noodles, followed the instructions, added my twist and voila! A hearty 5 minute meal for one (and a half).
This Burmese one bowl meal is the answer to all those woes – what to make for a meal when you are tight on time, but still want a lovely not the run of the mill meal to look forward to! I usually have my pantry stocked with staples such as noodles, coconut milk tins or tetrapacks, and most Indian kitchens would have the array of spices always on hand – turmeric, coriander seeds, poppy seeds, cumin seeds, etc. The curry uses basic vegetables – peas, cauliflower, carrots and green beans. Feel free to replace then per your taste, or omit them completely (which is SS’s suggestions for next time around).
The original recipe I used didn’t include sugar, ginger, chilli or lemongrass, but i found that adding all of these made the curry a lot more balanced and added a great depth of flavour. Read more…
Never underestimate the strength and benefits of local produce. Although I have in the not so distant past rambled on about the gorgeous ingredients I picked up at the vegetable market, I do not restrict this concept to fresh ingredients, but even to pantry staples. A lot of times, we tend to pick certain imported brands or products that we are familiar with, rather than its local counterpart or substitute, often because we focus on authenticity in flavour.
In the last few years, there has been an amazing growth of local brands selling stellar products not traditionally available here, ranging from perfectly portioned healthy snacks, freshly grated parmesan, fresh tofu, sparkling passionfruit juice, dried herbs and seasonings, freshly roasted coffee beans, you get the gist!
We ate at all the all famous and ever pleasing Wasabi a few weeks ago, and tried the signature Marimoto Ramen Soup (Iron chef’s noodle soup), which he serves in nearly all of his outposts. Obviously I have been dreaming of recreating the soup myself, so I set out on the quest and shortly […] Read more…
SS’s auntwhips up the best homemade Schezwansauce. Throw those onto noodles with veggies, with a side of GingerSweet Tofu with Pak Choi and you’re golden. The spiciness of the Vegetable Schezwan Noodles and the mild sweetness of thetofu and fresh crunchy pak choi are perfectly harmonious. It wouldn’t hurt tohave a bowl of jasmine rice […] Read more…
This post is sliding off my fingers. The recipe speaks for itself, so here it is! Ingredients: 1. 1 tbs vegetable/sunflower oil 2. 1 medium to small onion, finely chopped 3. 2 garlic cloves 4. 100 gms mixed dried mushrooms, soaked in warm water for ½ hour 5. 1 red pepper and 10 baby […] Read more…
