Just thought I should do something else today to heal my swirling brain, after a whole day of non-stop,delirious and sometimes nonsensical marking.
This dish is no fanfare in that it’s really common fare. All I did was to change the way the meat was cooked (boiled instead of fried), shift the spotlight (from maggie mee to udon), cooked some soup with fishballs and beefballs, and it’s a dish in waiting! I must say it actually tastes much better than the 3-minute meal, because the soft texture of the udon has a surprising lure of getting the chilli and sauces to cling on to it for life.
