I really like yakisoba. Back when I was a student living in Nagoya for over a year, every few days we’d walk down the road to the neighborhood supermarket to get groceries, and prepare our own meals in the dorm kitchen. One of the things I’d pick up from time to time was a pack of yakisoba noodles which comes with ready-made seasoning, so whipping up a quick meal of yakisoba was pretty easy.Read More
I love mi kari. I love them a specific way, where the broth is creamy but not too rich or thick, with a good mix of toppings but not overdone or trying too hard. I also like the broth to be flavorful and savory and bursting with umami, which I imagined should come from some form of stock.Read More
Been craving noodles. I generally love soupy noodle dishes and noodles in general, but I never really liked store-bought yellow noodles, or mi gemuk as I liked to call them. I find them to have a very unpleasant aftertaste, and some are so full of boric acid and lord knows what other additives, I really just don’t feel motivated to put any of that in my tummy.
Still, I really wanted some curry noodles, so Kak’mbang suggested we make our own. Found an archived article from Sinar Harian with a decent looking recipe, so I used it as a base.Read More