Going through the motions…

Honestly, I just cannot understand how it is possible when someone says that he or she cannot cook. Personally, I feel that it simply involves getting to know the basics and going through the motions every time after that.

The other day, for instance, I decided to fry some mihun (rice vermicelli) for breakfast…

I had some leftover char siew (barbecued pork) and roast pork so I decided to slice and use those…

For kampung fried rice, I would use ikan bilis (dried anchovies) instead or perhaps, you would prefer ham or bacon, chopped into thin bits or slices or SPAM or luncheon meat…or even prawns or sotong (squid) – it is all up to you!

Just as when I fry rice or yellow noodles or kway teow (flat rice noodles), I sliced some garlic and shallots – two cloves of the former and one shallot, to be exact. The chilies are optional but I did add some sliced fresh chilies the other day plus two cili padi (bird eye chili) for that extra kick…

I boiled some water and poured it over the mihun to soften it…and once it had turned soft, I drained away the water. Of course, you would not have to do this if you’re cooking rice or the other type of freshly-made noodles. Then I added a bit of soy sauce to it and tossed it to give it a bit of colour…

You may use oyster sauce or other types of sauces instead, if you prefer.

To start off, I heated a bit of oil in the wok, say 2-3 tablespoons, and once it was hot enough, I threw in the garlic and the shallots and fried them till they turned golden brown and then, I added the meat and the chilies and mixed them all thoroughly. After that, I put in the mihun…and fried till it was all nicely done before I broke two eggs into the wok and mixed it all together, Once the egg was cooked, the fried mihun was ready…

You may want to add some salt or msg, if it so pleases you, but usually when there are enough ingredients used in cooking a dish, it would be tasty enough and I would dispense away with those. Anyway, one can always add more soy sauce or chili while eating if he or she would like it saltier or spicier.

Of course, you may vary in whichever way you choose. The Malays at their food stalls would usually add those frozen vegetables – a combination of carrot, corn and peas but I do not use those anymore as somehow or other, no matter how long you cook or boil, the peas would not become soft. So in the case of noodles, not rice, I would add some taugeh (bean sprouts) or cut sawi or chai hwa (Chinese mustard green) if and when available.

So, there you are! It does not matter what you cook – it is usually more or less the same ol’ routine with a bit of difference here and there according to one’s whims and fancies. Give it a try – I’m sure you can’t go wrong!