Food, Glorious Food

I actually had some stuff that i really wanted to pen down after today's concert; which was pretty much a great success, but I just finished this absolutely heavenly bowl of egg udong noodles that all deep and thoughtful thoughts just flew out of my head.

Yes call me superficial, but I really really love food :)

The beautiful textures, the exquisite tastes, the distinguishing aromas. Thats food.

Now, allow me to soak in the luxurious aftermath of that completely satisfying bowl of instant noodles (By instant noodles standards, they are real good fyi.)

Daniel's recipe:

• Boil water. (Cook the noodles and the soup separately, this is to get rid of the wax from the noodles)
  

• After the noodles are cooked, garnish with sesame oil and parsley. (Oil is for the texture and the aroma, really, i have a soft spot for sesame oil, garlic oil and oil from fried shallots)

• Toss noodles in air to 'let the steam out' (By toss i mean using chopsticks to lift the noodles up, 'let the steam out' is self explanatory once you've done the former instruction)

• Crack 2 eggs and boil water for the soup ( That's to save time, it's instant noodles after all.. Break the yolks and whisk it around abit, not too much though, we don't want the yolk mixing too much with the white)

• Use a little of the egg white in tossing the noodles. (It's for the texture, trust me, it's real quaint)

• Place the bowl of noodles in the freezer ( It's really a shortcut method of tossing the noodles in 'cold air' to enhance the springiness of the noodles )

Once the water for the soup has come to boil, the following steps must be followed in quick succession:

• Put the soup base in
• Pour the egg mix in
• Turn off the gas
• Pour the soup onto the noodles (Oh please take them out from the freezer already, should already have been inside for about 5minutes)

• (why? boiling the soup base destroys some of the original flavour. Turning off the gas immediately after the egg mix is in is to prevent the eggmix from being too cooked. Pouring the soup onto the noodles quickly is to prevent the egg from sticking onto the pot)

There. It's abit elaborate but hey, it's the end result thats so awesome yea? :)