I love my instant noodles till death. Who doesn’t? Look around us, the Koreans eat their ramyeon on almost every television shows and in every recipes (think army stew); the Hong Kongers eat their soupy noodles with instant noodles; in Singapore, every hot pot restaurant serves the hot pot with a choice of instant noodles.
The second week of school and work is finally over. It was kind of crazy, and I almost fell sick running (or rather, cycling) all around the central parts of Singapore. But all in all, I’m so glad that things went well, and the boy enjoyed his school and student care a lot, and he seems to be learning well and making friends in class as well. Hopefully, Covid constraints do not penalise these children too much and take away too much of what they deserve to have and experience as part of school life; hopefully we do not take any more steps back to how it used to be one or two years ago.
Naengmyeon, or cold noodles, is a very classic Korean dish that one can easily find when one goes to Korea; a dish that one repeatedly sees being featured on Korean dramas and variety shows too. It supposedly originated from Pyongyang, North Korea, and became popular and common in the southern part as well. This dish is prepared with freshly pickled ingredients, buckwheat noodles and a light-tasting, icy cold broth cooked over time with beef and basic stock ingredients. It’s lovely to have this dish in summer to cool the body down, though interestingly, it may be best to eat this dish during winter because buckwheat, being harvested in autumn, is supposed to taste its best during the winter season.
Digging lobster meat out of its shell isn’t an easy feat if you do not know the right way of doing it. Please watch a video before you attempt to do it at home yourself. You can watch this video here and decide if you would like to continue with this recipe.
