Our friends grilled a batch of char siew done Malaysian style and gifted us a generous portion. We could do an easy char siew rice with a sunny side up. But I decided to use them as a topper to noodles. I whipped up a bowl for myself that night for supper. Thought I would repeat it for the man.
After we went out to the park to play on Day 1 (初一) of the Lunar New Year, I assembled lunch for us. Char siew and scallops noodles in dashi. Had thawed out scallops this morning. Dried them out and seared them in butter and a sprinkle of parsley, thyme and salt flakes. The man needed protein, so scallops would serve him well. He doesn't need to do chicken or beef daily. Fish and scallops or prawns are fine too. #ImpieCooks2024
Of course Choya had her scallop. Seared hers too — one scallop with a drop of butter. LOL Well, she has an omelette too, with a stalk of bok choi and dried basil. She was hungry and all excited from the smells, and couldn't wait to tuck into her lunch.
Boiled up an easy dashi with katsuoboshi and kombu. Stared at the stash of noodles. Decided to use hippari udon (ひっぱりうどん). Harvested a bunch homegrown bok choi. Blanched those in the dashi and scooped them out. Vegetables should stay a tad firm and green. Skipped the mushrooms and added an egg instead. Added fried shallots and a dollop of sambal belachan to the char siew before serving.
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