Kengz Blog

Hi, Long time no see.
After never update the blog for quite a long time (actually, it’s really a long time). I’ve decided to update the blog again! (Applause !!). I’ve been living in UK for about 5 months. The weather was terrible when I had just arrived but it’s better now (I hope so).

The thing is ‘Living Cost’ here is quite expensive, especially for accommodations, transportations and food. I had to live unambitiously everyday since then. So, I’ve improved my cooking skill a lot ! I’ll show you what i’ve done today !

I just have finished cooking Ba-Mee Rard Nah (บะหมี่ราดหน้า) and have taken 4 - 5 photos. It’s not so bad. Actually, I think it’s perfect and lovely. Let see how I made this !

First of all, I’ve got chicken breast, asparagus, shiitake mushroom, garlic, spinach (you might not see, it’s on the top right corner of the picture) and chinese fresh noodle. I prepared garlic oil (กระเทียมจียว) by putting sliced chopped garlic in hot oil and stir-fried it until the garlic turned yellow.

After I had finished preparing garlic oil. I scalded the noodle by pouring boiling water into it, make sure you do not take this too long because the noodle will be softer than you want. Then I put a little amount of garlic oil into to ensure it’s going to be too dry.  

Heat the pan again with garlic oil left in the pan. After the oil is hot enough, Put chicken and stir fry it ! After chicken had been cooked, I put asparagus first and then mushroom, Try to add some sauces like, Oyster sauce(น้ำมันหอย), Fish sauce(น้ำปลา), Knor(คนอร์ผง), Soya sauce(ซอสแม็กกี้) and Sugar.

I poured hot water into it, In my taste I like a lot of water, so I use a bit more water. Taste it again, added more ingredients. 

After it had been boiling for a short period, I just added watered tapioca flour to make it a bit thick and tough. Bring it to boil again, put spinach and pour it on top of the noodle.

Finally, I’ve got Ba-mee Rard Nah (บะหมี่ราดหน้า) like a picture above. I’m sure, It will make you mouth-watered. 

Food