I totally connect with Ju, The Little Teochew. I think it's a brilliant idea. Time flies and somewhere along the line we've got to take time spent in blog world and put it back into our real world.
I've been so blessed with so many wonderful blog friends that I cannot thank you enough for all the lovely and kind comments that have more than made my blogging days.
However due to time constraints and other commitments I'm closing comments indefinitely. But it won't stop me from saying a little hello every so often when life permits.
Because of that I'm able to come back sooner (like now). And I might post recipes more often than I thought without having to dismiss my blog over a long and extended period of time as was with Plan A. It will also allow me to get on with my other work at the same time.
If you need to get in touch you know where to reach me. I'll always be there.
So since time is of the essence these days this quick noodle salad is perfect. But not before I make my own noodles with a fantastic pasta machine that I had hugged home 10 days ago.
Yes, I've been spending the little extra time I've had making my own noodles.
Homemade noodles are first rate, extremely easy, extremely FUN and surprisingly quick to make. And it stays fresh in the refrigerator for at least 3 days. It could probably last longer but I've always used up all the noodles I make within 2 or 3 days with some to spare for my mother who lives just across in the neighbourhood. And I make quite a bit! She's happily had 3 rounds of noodles since.
I'll post the recipe for the noodles in my next post.
First the mix-in-a-minute noodle salad that R and I had for lunch today. I came up with the recipe while yearning for our popular instant maggi mee goreng. Something which I refuse to buy because instant noodles are just not healthy. And I have to say this is just as quick and it came pretty near in deliciousness. If not better.
150 gm homemade noodles (or bought dried noodles) blanched in boiling water until al dente
1 - 11/2 tsp dark thick sweet soy sauce
1 tsp light soy sauce (I used Kikkoman)
1 1/2 tsp honey, more or less
chilli flakes as much or as little as you like
a few drops of sesame seed oil
Method ~
Put noodles and rest of ingredients into a medium bowl and mix well. Scoop into a serving dish, sprinkle some sesame seeds over the top and some chopped coriander if you like. I sprinkled the chopped coriander just for the picture.
And this is my mix-in-a-minute noodle dish when time was short and we were hungry.
Serve chilled or at room temperature.
But before you go do try for my beautiful giveaway here. Giveaway closes on the 19th of April 2010.
Would you like this?
Or this ?
If ever there is a time that I need a fairy godmother ~ it has to be now. I've just come to discover CSN Stores. I've also discovered that they have wonderful Entertainment Centers. And it's beginning to dawn on me, very vividly, I might add, that I really want need either this .....or this ......or this .... or this.
Just look at this. Wouldn't you bawl for this Sable Creek Armoire as well? I would. I am.
And for some gorgeous cookware like this 6 qt Coq Au Vin from their Cookware department
Or for some bakeware like this 1.5 qt Pate Le Creuset Terrine
or for some gorgeous tableware like this Lennox Vegetable Bowl
or for this Hot Tamale Deep Bowl
Or for this heart arresting Kathy Ireland Home by Franz Collection Lotus Creamer
*faint*
And this is what I've learned ~
CSN is based in Boston, USA. It has been in operation for more than 5 years and was recently named to the HOT 100 List of online retailers for 2009. It has 200+ shopping sites with a numerous variety of products and has grown into a Top 3 online US retailer of home and office goods. It has also opened its online stores in Canada, the UK and Germany as well.
I spent hours days squealing over their websites. I'll tell you why.
Did I not promise you before I left for a break that I'd pop in if I had something outrageous, interesting or pretty to share? Well I did and I do.
CSN Stores asked me if I'd like to do a giveaway for my North American readers. Would I!?! *Squeal!*
So my dear Friends, Americans, Canadians, lend me your eyes. Just gaze at this beautiful Lennox Butler's Pantry Square Baker and its drop dead gorgeous Large Pitcher and tell me which one would me you really like to own.
This?
Or this?
Once you've made the difficult choice ~ here's how you enter ~
Leave a comment. Tell me which one you would like to have, and why.
And if you decide to do all or any one of the extra activities below it will earn you an extra entry or entries.
1. Sign up as a follower of Cherryonacake on the sidebar and let me know in the comment form. You are sweet enough to sign up aren't you?
and/or
2. Mention my giveaway in a blog entry, link back to me and leave me the link in a comment.
and/or
3. Post a link to this post in your facebook status and let me know by linking.
Which means if you choose to do 1 + _ things above you should have _ separate entries/comments which will make you _ times luckier.
This giveaway is open to residents in the US and Canada only.
I will keep this giveaway open until midnight of the 19th of April 2010 PST. I will pick the winner by drawing a number and I will announce the lucky winner and the choice that she or he made the following day, the 20th of April 2010.
This gorgeous giveaway is sponsored by CSN Stores.
Cherry On A Cake will be slowing down and will be simmering on the back burner for a while.
I'll pop in once in a while when the mood strikes or when I have something outrageous, interesting or pretty to share. Otherwise I will be gnawing on something that I've been meaning to work on and complete.
Such is life. Full of distractions.
But that's ok. Blogging made for a riveting respite.
xoxo
Zurin
Warning : Healthy Recipe Ahead!
Don't be alarmed..... I'm not turning vegetarian or vegan. But I do enjoy some vegetarian food and sometimes I'm stunned how satisfying and lip smacking they can be.
I remember the the sambal tempe, the dhall curry, the spiced chickpeas, the kimchi, the chutney, the spring rolls....Oh my god I counted and I actually have 20 vegetarian dishes on my blog!!
Perhaps I'm in the process of evolving into one. Perhaps.... I'm healthy! GASP.
Divina of Sense and Serendipity has smitten me yet again with her fabulous and healthy recipes. It all started with the beautiful Mochi Chocolate truffles (well, ok, that's not exactly healthy. It's fabulous), then the sensational Tofu crusted in Bonito Flakes and now some fantastic Gluten free Korean pancakes. All from her beautiful and educational blog.
And the fact that she has the wonderful gift of making all her healthy food look unhealthy doesn't hurt either.
Completely gluten free this pancake uses mung beans or yellow lentils and rice and includes a whole lot of vegetables to pack in all those heavenly flavours.
It makes you feel that this is what breakfast could be. This is what lunch could be. This is what dinner could be.......this is definitely a pancake that could be. Good for you.
It is also very adaptable to tastes. You can almost add anything else you fancy or heaven forbid make it high cholesterol and unhealthy by adding prawns, minced meat or top it with a poached egg (which I tried). I can't poach an egg. I tried and it looked weird. It had entrails.
Enough said ...here's the recipe, adapted a little,....from the wonderful Divina of Sense and Serendipity.....
1 cups mung beans (skinned) I used yellow lentils
1/2 cup jasmine rice
1 cup water
1 mediumm zucchini, cut into matchsticks
1/2 carrot, cut into matchsticks
3-4 stalks spring onions, chopped
1/2 red pepper, chopped
a small bunch of coriander,chopped finely
salt
cracked black pepper
vegetable cooking oil
Soak mung beans (or lentils) and rice overnight.
Drain them the next day and place into a blender with1 cup of water. Blitz until it becomes a thick batter like pancake batter.If too thixk add extra water a tablespoon at a time until it reaches the desired consistency.
Sprinkle the shredded zucchini with about 1 tsp of salt and let it stand for about 20 minutes. Squeeze out excess liquid.
Add all the vegetables to the batter, add salt n pepper to taste. Mix well.
Heat up pan till very hot then add 1 tablespoon of cooking oil (I used grapeseed oil) and swirl it around the pan.
Ladle the mixture into the pan giving each pancake about 4 tablespoons of the mixture depending on how large or small you want the pancakes to be. I used an egg ring mould but it is not necessary at all.
When little bubbles become visible on the surface flip it over and cook until a golden brown on both sides.
Do the same with the rest of the batter.
Serve with a dipping sauce like this or with kimchi like I did or just enjoy it as is which is also perfect!!
