It is literally after days that the writer’s block has gone. I felt uninspired and emotionless in blogging. Maybe I know why it happened. Just because I was trying to limit myself in what I write here. It was like making a list of ‘things not appropriate to write about’. That’s not how blogging works, you can’t decide what you should write or not. You need to let your fingers flow and the heart tell it’s story. Don’t worry if it’s okay or not, the heart always can tell so. I am not a person who cares about opinons, and I certainly don’t enforce them on others. But, this is my blog, this has to tell my story or else there’s no point. I’m not going to change for anyone.
I’m changing my mind again. Oops yes! It hasn’t even been a month since I made the new template go live and I’m going to change it again. Why? I don’t know, this one doesn’t feel right. This one is more work than it’s worth. And secondly, I’m renaming the blog. The Kitchen Disasters was certainly cute and many people say they love it but.. I don’t want to focus my blog on disasters. Disasters are ironic, mostly there are successes
This salad was the first thing I made from the cookbook I bought from my birthday money. It cost me a lot but so worth it. I can still remember how the salad tasted. Tangy and salty. It isn’t supposed to be very spicy and was tasteless for my mum but I loved it just the way it was. The pictures don’t look it but it really was great. Something worh mentioning is that I ran out of egg noodles and had to use half a box of a different pasta. Hence the two colors of pasta in the pictures. I am now looking forward to trying more recipes from the few cookbooks I own.
You can tell from recent images that I have been buying props for food photography. I have a simple style in crockery so I am glad with the few pieces I own/buy. I just love being a food blogger ♥
Ps. Eid Mubarak to all the Muslims out there :)
Asian Noodle Salad-
Moderately adapted from Cook Step by Step
For the Dressing-
2 cm piece of fresh ginger
2 green chillies
2 garlic cloves
2 tsp sugar
4 tbsp vinegar
4-6 tbsp soy sauce
4 tbsp flavorless oil (optional)
For the salad-
250 g egg noodles
1 spring onion
1/2 cup roasted peanuts 9chopped)
1 small bunch coriander
1 cup cooked boneless chicken (cut in small pieces)
1. Peel the skin from the ginger and slice it. Crush with the knife and chop evenly.
2. Seed and dice the chillies. Peel the garlic cloves and chop. Put the crushed ginger, garlic, chillies, sugar, salt, pepper, vinegar in a bowl. Add the oil if using and pour in the soy sauce. Whisk well.
3. Boil the noodles and toss with a tbsp of oil to prevent sticking.
4. Place the noodles in a bowl and whisk in the dressing and toss well.
5. Cut the coriander and the onion and add to the salad. Add the peanuts. Serve topped with coriander.