Goodness me. What a busy few days. Ah, I finally have a chance to sit with my cup of coffee and write a blog post.
Bear with me for some non-food related stuff first…. =)
My drafts were knocked back last week so I have lots more work to do. I’m at that stage where everything has to be meticulous. It’s driving me crazy. I’m eating and dreaming about in-text referencing, commas, grammar and sentence structure. Still, I have my chapters. I have 7 chapters + abstract + appendices + references = nearly 400 pages?!?! That’s alot of editing.
We met a fantastic couple a few weeks ago. They had their wedding in Malaysia in Jan! They are such lovely people, giving us all the research that they made. That’s alot of time spent. Thanks dears! Can’t wait to meet up for dinner soon.
Instead of my dream Europe vacation, AR suggested New Zealand! That way, we can save some costs as well. It worked out to be more than 50% cheaper than going to Europe! Besides, we don’t really want a rushed honeymoon, so self-drive NZ with lots of scenic views just seem to appeal to us more. Also, we can’t be away for too long and it probably won’t give Europe justice if we head there for just 2 weeks.
AR sat me down yesterday and actually wrote out a mock itinerary. I’m feeling excited just thinking about it. Couple of days in Christchurch, Queenstown ..and all the glaciers! and I might finally see snow for the first time! Woohoo!
We are looking at the south island of NZ. Still open to suggestions though.
Anyone with any suggestions of other honeymoon places, fire away!
I bought a new brand of instant noodles recently. It’s air-dried and not deep fried. Also, they are plain noodles without any seasoning. For some reason, this brand of noodles looked more “curvy”. Oh well, I guess it holds the sauce better?
A jar of Tom Yam paste is so handy. I wanted to jazz things up so I added some cashews as well. Love the crunchyness that it provided.
Tom Yum Cashew Noodles (serves 4)
4 noodle blocks -boiled and drained
2-3 tablespoons of tom yum paste
1 chicken thigh or chicken breast sliced thinnly
1 bunch of kai lan washed, drained and chopped
handful of cashew nuts
Marinate chicken meat with sesame oil, salt and a few splashes of chinese wine. Heat oil and fry garlic and chili. Turn the knob up high! Love the sizzling sound of a hot wok. Add chicken and toss quickly till nearly cooked. Add noodles. Fry it up! Throw in tom yum paste and kailan. Add a couple of tablespoonful of water if the mixture looks dry. Crack the eggs into the wok. Fry fry fry! Toss a handful of cashew nuts and serve hot.
I’m serving this up for Pasta Presto Night!