Why can’t I…

The other day, I shared this photograph of my fried kway teow…

…in my post and no, I would not say that it was an attempt on my part to whip up some Penang char kway teow as I am sure those armchair critics would come and start slamming me, insisting that it is nowhere like the real thing. Where is the duck egg? The taugeh (bean sprouts)? You did not fry it over a charcoal fire? Did you use lard? Where are the pork fat crusts? Does it have the wok hei smell? Sometimes, I really wonder whether they can even cook themselves at all but never mind! Sticks and stone may break my bones – words never will…and I will just say that I just fried the kway teow with garlic, soy sauce, prawns, fish cake slices and chopped spring onions plus two eggs and if I choose to do it in any which way I like, why can’t I?

Well, what happened that day was I went and bought one kilo of fresh kway teow (around RM2.00, I think – did not really take note of the exact price) just because I felt like it and the next morning, I cooked around half of it for breakfast. Of course, it was nice – you can’t go wrong with prawns! I had a plate of it myself, and it sure was a generous serving, and I left the rest for my missus. Normally, with my fried rice or fried bihun, there would be some left by lunch time and I would finish everything off then but that day, there was none left! Hmmmm…that probably was an indication as to how nice it was. Wink! Wink!

A few days later, I decided to finish off what was left of the 1 kilo and got the ingredients ready…

– finely chopped garlic and cilantro (daun sup – from my garden), a few prawns and pieces of squid and some fish cake slices.

I tossed the kway teow with fish sauce and Thai chili sauce…

…and I was ready to start cooking.

I fried the garlic in a bit of oil till golden brown and then in went the prawns, squid and fish cake and cilantro…followed by the kway teow and once I had mixed everything together thoroughly and fried it all well enough, I added two eggs. When the eggs were cooked, it was done and I dished it all out…

…sprinkled some chopped spring onions (also from my garden) on top and served. There you are – another version of my fried kway teow that I am sure is not like any other sold outside – just the way I like it!

I was quite tempted to use my tom yam sauce but decided against it as I wanted to try something different to see if it…

…was any good.

It went absolutely well with my missus’ own blended chili and garlic…

…and I would say that I enjoyed it very much but come lunchtime that day, there was a little bit left – less than one serving of the whole lot that I cooked…

Maybe I did not divide the kway teow equally so there was more this time around…or maybe, the way I cooked it the previous time was nicer? Never mind! There is no law that says I must cook it in any one way or other and if I choose to cook it like this or like that, why can’t I? Too bad if you  prefer it some other way, just eat! LOL!!!

Moving away from the post proper, I really must thank my girl’s ex-coursemate who has been posted to a school here in Sibu. He made some lovely banana cake…

…for his buka puasa (breaking of fast) and the nice and thoughtful guy went through the trouble of sending some to my house to let me enjoy. Isn’t that so sweet of him?