Homecooked lunches are usually kept very simple and fast, often with whatever ingredients there are in the kitchen. For today’s lunch, I’d basically prepared a simple Chinese fried noodles using the leftover ingredients I had from yesterday’s Peking Duck Pizza. It was super fast, all done within 20 min or so, minus the time I had to rush out to get another packet of noodles. Thank goodness I’d discovered that this during the mise en place and not when the ingredients are already in the wok. So here’s a super easy, super fast Chinese fried noodles. Always a lifesaver for a quick meal.
Comfort food is often what one truely yearns for when one gets home after a long day, It could be after laborious ploughing through streams of data and figures, in an almost hypnotic trance-like fashion in front of the computer hours at ends, and dinners made frugal. Or it can be after endless evenings of socialising, over martinis and cocktails amidst cosmetic conversations and superficial banter, and real food made little. When one finally gets home, and all that pomp and makeup shed off like a second skin, one can finally be oneself. That is when the cravings set in. It can be as simple as a classic Croque Monsieur with freshly toasted bread over old cheese and good ham, or a bowl of cereal with creamy full fat milk and crunchy homemade granola. Satisfying the insatiable, as one becomes overwhelmed by routine and the mundane, comfort food despite its simplicity, transcends and becomes a luxury.
For me, nothing can be more comforting than a bowl of freshly cooked noodles. Those who know my blog well would know that I feature noodle recipes to a great extent and often to great detail as well. From 炸酱面 to Mentaiko Pasta, from Spaghetti alla Bolognese quite long ago to Spaghetti alla Laksa Pesto most recently… in short, I’m a sucker for noodles in all forms, and quite literally so. For me, the sheer act of slurping strands of noodles, be it ramen, pasta, beehoon or kway teow is profoundly therapeutic. Slurping unleashes an avalanche of flavours into the mouth, setting forth a plenitude of palate profiles and aromas that stimulate one’s senses all at once. Slurping is considered part of good table etiquette in the Asian context, and most rightfully so. Surely it is one of the most resounding ways, and the least one can do as a display of appreciation for a good noodle experience.
We used to have an eathern stove at home when I was young, fueled by charcoal that could be kept warm for hours, as the hardened chunks of ebony slowly wasted away to become a crumbly ivory, until all that’s left was a disintegrated heap of cinder and ash. But using it could be quite a hassle to use, especially to kickstart the burning. But me ain’t no boy scout, so it was usually my father who “did the honours” to get the fire started. Once started, it served for a myriad of purposes, i.e. toasting belachan (fermentted shrimp paste) to make sambal, maintaining a large pot of broth for steamboat refills, or simply transferring out the charcoal pieces from that stove into a longish rectangular metal trough which was used to prepare kueh belandah (nyonya egg rolls) for chinese new year . In fact, steamboats in the past where fueled by charcoal which were “preheated” using the earthern stove as well! While some of the uses of an earthen stove were somewhat ritualistic, others remained very practical, and for me, the most practical and personal favorite “use” of the earthern stove has to be cooking 煲仔鸡饭 Cantonese Claypot Chicken Rice!