More recipes

Ok, ok, I'm cheating a bit because I've dug out some recipes I posted on a (cloth nappy) forum I frequent. But as they are my recipes and I'd like to keep them all somewhere central as well as share them with a wider audience (currently 1, I believe!)..here are two more I've adapted/created.

Now, despite my very sciencey background (I have a degree in Pathology), it is against my religion to follow instructions. Thus, cooking is very much an art (for me) rather than a science. I love cooking books, don't get me wrong. I love recipes. But I will leave out anything I don't like/don't have/don't feel like adding and throw in things I want to put in. My other half, on the other hand, will follow recipes to the letter (although if he sees mushrooms on the ingredients list, there is no force on earth that will make him put them in). Anyway, so yes..cooking is quite experimental for me. But if we didn't do that sort of thing then we wouldn't have new stuff.

I also don't hold to the notion that people who are sciencey cannot also be arty. I was first introduced to this idea during my first week at University when, as I was decorating my door with my collages and drawings, my flatmate told me that this should not be! Obviously the previous 18 years of my life - spent happily drawing/painting/sculpting etc AND enjoying Science and Maths - had all been a big mistake.

Yes, so..random tangent. I do that, you know. Well, if you know me, you will know. Perhaps this blog should have been called "Musings of the Barking.." Too late now.

So, without further ado, not one, but TWO recipes for you. One will come as no surprise to you - it features nooooooodles. But the other is rather..fishy.

Kway Teow (or fried ho fun if you don't speak Cantonese - I don't)
1 packet of ho fun (the packs are about 454g or 1lb of dried noodles)
2 eggs
whatever veg/meat you'd like to add
soya sauce
some oil
bean sprouts

soak, drain and fry the noodles with some soya sauce (as with the Chub Bwee Chow Hor).
put the noodles on a plate/dish
fry your beaten eggs and either slice or just rougly chop with your spatula. Plop on the noodles.
fry the ingredients, slowest to cook first - sprinkle some soya sauce on top
once the slow things are done, put the noodles and egg in, mix it up quickly, then serve up and eat.




Smokin' hot Salmon
1 piece of salmon (per person)
1 stick of celery
1 handful of beansprouts
1/2 a red chilli (more if you can take it - I can't *gasp pant*), deseeded
sprinkle of bonito fish stock powder (or you can use chicken stock if you need to)
few tablespoons of water
some seseme oil

Heat up the seseme oil
Fry the salmon quickly, about 2 mins on each side. Set aside
Fry the celery, then add the beansprouts
Sprinkle with a bit of the fish powder (or add your chicken stock here)
Add the water and the salmon back in. Sprinkle with finely chopped chilli.
Put the lid on, turn the heat off and leave it for 5 mins.

Serve on a bed of rice, with miso soup on the side. Mmmm