Crispy fried noodle, ready to be eaten

Unintentionally skipped my lunch after few slices of cheese cake and slept through out yesterday's evening and forgot to take my diner woke me up early this morning with hypo-G symptoms i.e: tremor, cold sweating and fatigue. Counteracted it with glassful of concentrated sugar water, I felt a bit better with symptoms gone but the hunger was still there. So why not having "heavy" breakfast for today?? After browsed through my food supply, I decided to have tomato crispy noodle as I had most of the ingredients in my possession to make a decent one. Some of the ingredients were frozen, some dried and some freshly pluck from my backyard garden.

Deliciously looking crispy noodle	Ingredients (serving size: one person) handful of egg noodle couple of tomatoes, quartered medium sized chili, thinly sliced 5-6 slices of fish cake 2 crab sticks, diagonally sliced 5-6 medium sized prawn, peeled Chinese bak choy two clove of garlic, chopped tomato ketchup an egg a cup of water cooking oil salt, seasoning and white pepper

Methods

1. Heat about a half cup of cooking oil and bring into high heat. Deep fried egg noodle until crispy by constantly stir and flip over. Once done, strain and leave aside to cool.
2. To prepare the tomato condiment, heat couple of tablespoon of cooking oil and saute chopped garlic and sliced chili. Add about five tablespoon of tomato ketchup and a cup of water.  
3. Once the mixture started to simmer, add fish cake, crab stick, prawn and tomatoes. Let simmer for another couple of minutes or until tomato tenderize and its skin start to peel off. 
4. Slow down the heat. Add egg, salt, pepper and seasonings. Stir well. Off the heat and add bak choy. Residual heat will cooks the bak choy.
5. To serve, just poured the tomato condiment into fried crispy noodle. Served while still hot.

A bit messy but a hungry stomach must be filled..

Some people like theirs flooded with the sauce but for me, I prefer to have less so that it won't too soggy and still maintains the crispiness of egg noodle.

Dory fillet, wrapped in lemongrass and steamed until  cooked. Served with sweet and spicy basil sauce

Base include mash potato and braised aubergine.

• seekor ikan jelawat besaiz sederhana, potong ikut kesesuaian
• sebatang serai, dicencang
• 1 cm kunyit, ditumbut
• sesudu makan asam jawa
• seulas bawang merah, dihiris
• sesudu makan minyak untuk mengoreng
• air secukupnya
• garam dan perasa

Nori for dressing looks beautiful

• dried shitake
• dried China snow fungus
• dried sea kelp
• dried nori sheet
• water chestnut
• Chinese date
• ginger
• chicken liver

Time to enjoy the food..

Seafood aglio e olio

Generous amount of seafood won't kill.....

It was very simple pasta for lunch when my passion for cooking was not at its optimum and the only things in my mind during that time was to satisfy my rumbling stomach. Here, I just blanched a penne pasta and green bean, added into minced beef bolognese sauce, sprinkled with fresh dill...

People prefer simple recipe because they want to save themselves from hustle and bustle in preparing the ingredients and reduce cooking time thus more faster they will enjoy their food. So what if you want simple recipe but at the same time the food look florid enough to heighten your appetite??

An incredible dishes not always need fresh, raw ingredient. For the dish to be yummy and appetizing, one need creativity in combining the flavour, the same opinion shared by little enthusiastic Remy after months of admiring the late Gustoe's ability in transforming even the most simplest recipe to worthy of king's banquet. That is just in cartoon but do we not in our real life think of the same?? Here is where the leftover issue came out... From my personal opinion, converting our daily leftover into costly managed domestic waste is such a wasteful behaviour unless the foods are beyond its edibility i.e, spoilt or contaminated.... So what we should do?? Is not it obvious that either reduce the amount of food prepared so that there will be no leftover or on the other hand, improvise our recipe in such that our leftover can be incorporated into it. For example..this vermicelli curry is a product of leftover from my lunch and when it cooked with vermicelli...voila... splendid diner is served.