Dan dan noodles (or 担担面) originated from Sichuan Chinese cuisines. This dish is a very popular dish in many Chinese, Cantonese as well as Chinese dim sum restaurants, favourited especially by those (including the guy and me) who love spicy Chinese food and those who aren’t too bothered by the level of oiliness in the food.
I couldn’t believe this recipe actually works! It was a recipe that I got from a newspaper cutout many many years ago. There were only four ingredients and less than ten steps. Looks really simple – too simple to believe. And this is what I get – a whole tub of golden butter crisps! It worked amazingly well and tasted really crispy!
I got really excited when I saw this recipe being shared on FaceBook. No self-raising flour, no rice flour. Really? Can this finally be my life-saving recipe to create Huat Kuehs that can really ‘huat‘ (rise and bloom)?
I haven’t touched my dutch oven for a long time now. It’s been sitting quietly inside my kitchen cupboard, waiting patiently for my return. At long last…!
This week has been hectic, rushed, sleep-deprived and busy in all senses of these words. The guy was on an overseas work trip, leaving behind his wife – me – to take care of the cheeky boy. It wasn’t too bad actually, but given that I’ve also had to bring plenty of work back home to do, sleep didn’t come till 1am or 2am in the wee hours of the night for me every single day. I am now just feeling so worn out and dead beat that I could easily fall asleep anywhere!
