SoRCook is back again!

Its been awhile since I've done any cooking. Theres been so many recipes I've wanted to try, and many things I crave that my mum either doesn't know how to cook, or doesn't want to cook it. Now its my chance! As I go home every night, I stop by the local butcher, veggie shop and asian grocery store to pick up my supplies for dinner that night. I'm trying to cook just enough for dinner, and maybe some leftovers for lunch (and some for my granny as well). So, what have I been cooking?

Shin Ramyun pork noodles

The Korean spicy noodles Shin Ramyun is my favourite hangover cure. Depending on how bad my hangover is, I would to boil the noodles in water, and once the noodle cake starts to break apart slightly, I would pour out half of the water. I then add an entire packet of the spicy soup mix to the pot and let that simmer until the noodles have absorbed most of the soup. This gives the noodles an extra spicy kick that really wakes you up. The more hungover I was, the more spicy I would make it.

For a more decent meal, I stir fried pork mince and cabbage with the soup powder that comes with the Korean spicy noodle Shin Ramyun. I let the mixture simmer for awhile so the pork absorbed all the yummy spicy sauce. Once the sauce starts to thicken up, I poured it over the cooked noodles before stirring through. This was absolutely delicious and a perfect hangover cure!

Satay Chicken, Veggies with Oyster sauce and rice

The one thing I miss the most about our family restaurant is all the restaurant food we used to eat. We never eat "restaurant food" at home. Anything we used to sell at the restaurant is basically never cooked at home. I don't know why, but I do know I miss the food a lot. And one of my favourite dishes was satay chicken. When I was working at Crows Nest, the local Chinese restaurant cooked something very similar to what we used to sell. Similar, but not the same. And now that I'm working in the city, I can't even find something remotely close.

So here's my attempt at it. And although I didn't mix up a batch of the satay sauce we used to use, this was close enough and definitely satisfied my cravings. The veggies were gently steamed and the oyster sauce was drizzled ontop. I know that looks like a lot of sauce, but I had a lot more veggies on the side.

Hokkien Mee

In 2 1/2 weeks time, I can finally go to Singapore and visit my favourite hawker stall for their Hokkien Mee. But I can't wait 2 1/2 weeks. I wasn't paying attention when I cooked this and accidentally made it too thick. And I chose to use a thinner noodle. I also didn't have any Ketjap Manis, so I used a lot of dark soy. I wasn't as dark in colour as a proper Hokkien Mee, but GOD THIS TASTED GOOD!! I even surprised myself! The sauce is rich and comforting. The sauce is caramelised and so moreish! I can't wait to make this again! I might actually go and buy a bottle of Ketjap Manis next time to make this properly. It tasted almost like the real thing! I just wished I had some pickled green chillis to go with it. MmMm and good thing I made extra to take to work, because this will definitely taste better tomorrow! I can't wait!!