Life has been awesome thus far. So many things to write about, if only I have the time and patience for it. As it stands, I am stuck between experiencing a writer's block or merely going through a state of complete idleness (from blogging i.e).
It's the beginning of the year, and that probably explains the block. The Key Performance Index or KPI lists go on and on and I/we must catch up with or run faster than it, as long as I don't get left behind before the third quarters. That's work for you. Work hard now, play hard later.
Won't it be nice to be a housewife and still get paid what I'm being paid now? Travel the world every now and then, do as I please, spend as I may, write what I want. But alas. Isn't that every woman's dream job?
But, I have been visiting the kitchen more often these days because it's so therapeutic. And nothing is as flattering and as rewarding as having your husband gaining weight from all those loves. Hehe.
While we're at it, here's a simple recipe for Kueh Tiaw Indulgence Soup (because most everyone can fix this. It all depends on your taste buds, your creativity and how indulgent you want to be.)
- A handful of fresh medium sized prawns (or as many as you like in your soup)
- 1 chicken thigh
- Three-layer pork (about 3 inch length) - sliced thinly
- A handful of fresh bean sprouts (taugeh)
- Bok choy or choi sum (or whatever greens you prefer)
- 4 fat beef balls (store-bought) (if you prefer)
- Onion & garlic
- Parsley leaves (or you can also opt for coriander leaves)
- A pot of water
- Chicken stock
- White pepper powder (if you prefer)
- Vegetable oil & sesame oil
- Birds eye chilli (cili padi)
(Note: This serves 2 only)
My Methods (instructions, if you may):
1. Boil the chicken thigh in a pot for 20 - 30 minutes or until cooked. Take out the chicken and wait to cool.
2. Use the same water in the pot to boil the deshelled prawns (I normally leave the heads to preserve the taste) for 1-2 minutes until the color comes out. Take out the prawn and wait to cool.
3. Bring the same water in the pot to boil, add onion & garlic, beef balls, extra chicken stock and pepper for seasoning and flavors, add a few drops of sesame oil. Taste the soup according to how you prefer. Leave the soup aside but keep it boiling on small fire.
4. Put the slices of pork in a non-stick pan and fry using its own lard on a small fire, until crispy. Put aside.
5. Fill another pot with water, bring to boil and add drops of vegetable oil. Once boiled, blanch bok choy, beans sprouts and kue tiaw in it until slightly soft; probably 1-2 minutes only. Cut the boiled chicken into few bite-size pieces.
All the ingredients are now ready. Here comes the easy part.
7. Arrange kue tiaw into two servings inside two bowls. Arrange crispy three layer pork on top of the kue tiaw, add the boiled chicken, bean sprouts, bok choy, and prawns in equal share. Arrange nicely, presentation does matter.
8. Pour the soup on top of the serving, and garnish with red chillies and parley leaves.
Voila! Dinner is served!
Easy right? And yeah... You can't really see the kue tiaw, it's like emm... drowned by all the awesome ingredients on top and all around. And that's why I named it Kueh Tiaw Indulgence Soup everyone! Hehe.
Have a great weekend ahead! Muahh!