As I sit at my desk in my beloved man cave on New Year’s Eve writing my first recipe for 2018 (last twelve months were very short-changed in the output department), I look back at 2017 – a sodding awful year for so many reasons – hopeful that 2018 will compensate for the 365 days that preceded it. To top things off, my beloved Canon EOS 7D, barely 3 years old, died. I am still in mourning. My New Year resolution is, like last year, to dedicate more time to Love the Kitchen. It is not as if I have not had time to cook or be creative with ingredients during 2017 – far from it – the real struggle I face is finding time to photograph dishes in good light, or before they get eaten.
I had a wonderful Christmas this year entertaining my folks, Marlini, Roni and Mayanne – enabling me to whip up many of my favourite dishes – I do not think I’d win a popularity contest if I decided to go a bit David Bailey on what they were about to devour. Plenty of good food was cooked and eaten – I just do not have any reasonable photos to show for it! In addition, the day job is very screen-intensive, I try to get away from a computer as much as possible during my ‘down time’ – far from ideal when needing to write up recipes. It is what it is.
Last year, Marlini bought me for Christmas a Moleskine recipe journal – a great idea for budding cooks like me to jot down recipes and foodie ideas – it was always at hand and, to my dismay, seemed to have vanished without a trace. Then today, as I was decluttering my desk I found it buried under all sorts of boring paperwork and unfiled ‘stuff’, flipped through the pages and landed on a recipe I had written a good few months ago. Better still, I even had uploaded the photos into Adobe Lightroom, but for the life of me couldn’t remember how I had made it. Solution found! This being the case, I thought it would be a good recipe to kickstart 2018. The recipe in question is my take on a Char Kuey Teow – stir-fried flat rice noodles – very popular dish in Malaysia, Singapore, Brunei and Indonesia (according to Google – As I have never yet ventured to Asia myself, I often have to rely heavily on other sources). A much-belated visit to Malaysia features heavily on my 2018 ‘to do’ list for reasons which should become very clear over the next few months – and I cannot wait to try Char Kuey Teow from where it originates.