Seafood Ramen

Seafood Ramen, originally uploaded by Lisa Fagg.

I've been in a noodle mood lately and this noodle bowl is a result of this feeling.

I've recently 'discovered' fresh Ramen noodles - what a different foodstuff this is from the instant variety! And they barely take longer to cook than the instants...

I bought a pack of noodles one evening along with some frozen mussels and prawns (can't readily get the fresh variety in this land-locked part of England I live in...) and a couple of bunches of fresh pak choi. At home I combined these with chopped spring onions, a bit of shredded garlic and a crushed clove of garlic,. In an inspired moment, I added a little instant Japanese dashi and a scant handful of seaweed. I crumbled a bit of clear pork broth stock cube in there along with a slug or two of light soy sauce and the same amount of Thai fish sauce (nam pla). The effect was a simple, clear fresh soup.

Salt, freshly ground black pepper and a teaspoon of sugar were added at the end, to taste and the resulting dish was soooo tasty!

Devine!

Enjoy food.

Sunday Dinner

Sunday Dinner, originally uploaded by Lisa Fagg.

It's been a good weekend, full of fun and food and, er, photography!

Yesterday we went to the Cambridge University Botanic Gardens so that I could try out my new camera on something other than food. The trip was a success and we both enjoyed our day out in the fresh air. After uploading a (very) small selection of my photographs to my Flickr site, I decided that the best way to keep track of the photos was to start a new blog. Sorting through 300 photos didn't leave any time for that this weekend. When I get the new site up and running I'll post a link here.

Today we did somewhat of a reprise on last weekend's Chinese style meal:
Steve bought, at my behest, a piece of belly pork from the Farm Market on his way home from work on Friday. It was the last one on the shelf and it turned out to be quite big so I decided to separate the belly from the rib portion and have the ribs tonight. I did them Chinese style (again!) and served them with a medley of stir-fried vegetables - mange tous (snow peas), bak choi and bean sprouts. The verdict from Steve was "delicious!" It wasn't bad, really...

Plenty of left-overs means that we're due a quick meal during the week - something that we both appreciate with our hectic schedules.

Enjoy cooking, eating, drinking and living!