The passage to working life. The joys of attending a job interview. Yup, got through that this morning.
This wasn't my first job interview per say, but it is one that utilizes my previous skills and experiences + degree. How different it feels. A little bit of anxiety, a little bit of excitement.
Their questions answered, my questions asked. The wait begins. =)
Ok, so the above has no connection at all to the food post.
I have always wondered why Singaporeans/Malaysians love soupy noodles. The prawn noodles soup, Ban Mien, Wantan noodles soup, Dumpling noodles soup, beef brisket noodes...etc The list goes on. I have always thought that the hot weather will deter anyone from drinking a bowl of hot soup. Having said, I adore the soup broths. The tasty, wonderfully brewed soup (often filled with msg but that's another story).
Although I have grown to enjoy the dishes in Singapore/Malaysia, I like my soups better in the cold. Soup warms the soul up I believe. Especially a bowl of spicy soup.
Tom Yam Seafood Noodle Soup
3 tablespoons of Tom Yum soup paste
500ml of stock
1 stalk of lemongrass (using only the inner part and sliced)
200 grams of seafood (fish slices, prawns and baby squid)
1 bowl of bean sprouts
Rice vermicelli blanched
1) Heat a tsp of oil. Saute lemongrass. Add stock. When it boils, add tomyum paste.
2) Cook seafood in broth. Add beansprouts. Cook for 2-3 minutes.
3) Seperate noodles in bowls. Ladle soup and serve with freshly chopped chili.
Thanks to Ruth from Once Upon a feast for hosting Pasta Presto Nights this week.
7 hours ago