Been moping in the house for more than12 hours now. With CNY & VDay, let’s just say it’s not a good combination for me.

Sigh.

Well, at least I cleaned my house (completed about 20 mins ago). Changed my bedsheets, took a shower…

Happy New Year.

Thursday afternoon of 24 December 2009

Ingredients Potatoes with Slightly Thick Curry Sauce

1. 1 potato, cut in cubes

2. 1 small white onion, cut in cubes

3. 2 cloves of garlic, cut in cubes

4. 1/2 mushroom or chicken stock seasoning

5. 1/2 tbsp of curry powder

Ingredients Stir-fried Japanese noodles with Scrambled Eggs

1. 1 egg, beat (mixed with black pepper powder and light soy sauce)

2. 1 packet of Japanese yellow noodles

3. Sesame oil, light soy sauce and black pepper powder to taste.

Directions

Preparing noodles

1. Boil water in a small pot. When you see bubbles, put in the Japanese yellow noodles and cover. After 2/3 minutes, when you hear more boiling sounds coming from the pot, quickly take off the lid and turn off the fire.

Pour water out, and put noodles in a bowl. Mix with sesame oil, so that the noodles doesn’t get stuck together.

Cooking potatoes and sauce

1. Heat wok. Put in olive oil. After a few seconds, put in garlic. Stir-fry garlic until it becomes slightly brown.

2. Then put in the onions. Stir-fry both garlic and onions until onions turn slightly brown.

3. Then put in potatoes. Stir-fry all garlic, onions and potatoes. Stir-fry until potatoes has a slight ‘burnt’ edge (still not soft yet, at this point, don’t worry!).

4. Then pour some water into the wok (be careful, the oil and water will be hip-hopping against each other). I realized that if you pour more water, for some reason, the ‘dance’ will tone down.

5. Put in mushroom / chicken stock seasoning, then curry powder. Spread seasoning and powder evenly into the garlic, onion and potatoes.

6. Cover, and make the fire smaller. Thus, begins the journey of slow boiling (we want the potatoes to be really soft, and the sauce to be thicker).

7. Every few minutes or so, check on the food, and stir. I think I must’ve boiled about 15-20 minutes.

8. You will realize that the sauce will become slightly thicker.

Taste the sauce and potatoes. If it is a little tasteless, add more salt (I didn’t have too). If you want more curry taste, then add more curry powder.

If you want more sauce (like I do), add a bit of water (but not too much, because it will dilute!).

9. The potatoes should be really soft, hold together by thick sauce. When satisfied with taste, turn off the fire and serve.

Done!

The sesame oil and the light soy sauce that I love to use.

Cooking Stir-fried Noodles and Scrambled Eggs

1. Put in a bit of oil. Then pour in the egg (beaten).

In split of minutes, ‘mess’ the egg up (turn it upside down, ‘cut it’ with the wooden spatula, etc. You can’t go wrong!

2. Put the eggs at one side of the wok (or you could take it out).

Put in the noodles. Add more sesame oil, light soy sauce and black pepper powder. Stir-fry the noodles, along with the scrambled eggs.

If it lacks taste, add either sesame oil, light soy sauce or black pepper powder. Experiment! Eg. If it needs to be more salty, add the soy sauce. If it needs to have more taste, add sesame oil and/or black pepper powder.

3. The stir-frying shouldn’t take long – less than 10 mins. When satisfied with taste (hopefully under 10 mins), take the noodles out, turn off the fire and serve!

Results: DELICIOUS! :) :) :) :) :)

* The potatoes can serve for 2 persons. Noodles for 1 person.