A simple bowl of noodles cannot be perfect without the right gravy to go with it. I love how flexible it is to cook noodles and turn them into different dishes and recipes by varying the sauces that accompany them. You can have bak chor mee or dry ramen simply by omitting a condiment or two from one or the other recipe. The best thing is that you can have your meal within fifteen minutes from cooking the noodles in the microwave oven.
This is a long delayed post. I have been wanting to put up this post on my blog since May this year because this ice-cream was made for me by my husband to celebrate my birthday. This was his birthday present for me. 🙂
This is a very simple recipe for a chicken soup dish. It is especially good to make and have on a weekday evening – just leave everything in the slowcooker in the morning and switch it off in the evening. I especially love putting dried scallops in soup dishes because the dried ingredient helps to give the soup a little more depth to the taste. Try it, I’m sure you’ll like it too! 🙂
When one mentions the name of the pickled side dish, acar, one usually thinks of the yellowish pickled vegetables dish with pineapples, carrots, cucumbers and the hot and spicy sambal belacan. In Singapore and many parts of Southeast Asia, we love eating acar as an accompaniment to our meals. The sweet and sour flavours of this pickled dish is supposed to help wash down any greasiness and fatty aftertastes of the main dishes which therefore helps one build appetite, especially at banquets where a heavy meal is to be expected.
Split mung beans, not mung beans. That’s what you’ll need to find to be able to make this dish.
