I’m back from my holiday! Thanks very much for visiting my blog and also for all your lovely comments on my scheduled blog posts while I was away. You have brought me a lot of smiles!
I had a most wonderful time even though it was short considering all the places that I visited and all the things that happened. I was in Hong Kong, Kuala Lumpur and Sibu to meet up with relatives, friends and family members. I attended 2 wedding receptions and 2 birthday celebrations. It was wonderful, too, meeting up with old secondary school classmates. All of them are doing very well in their careers.
I went back hoping to enjoy all the local food but I must say the intense heat and humidity just killed my appetite. Then I fell ill with high fever and cold for a few days which left me very little time to enjoy all the food that I love. Nevertheless, I still managed to enjoy a few. There are lots to share but I think I’ll just share some of the highlights.
One of the most important events was my father-in-law’s birthday. We had a beautiful kiwi birthday cake for him. On top of the cake were soft cream decoration of 2 peaches, a symbol of long life and immortality in the Chinese culture. This cake created a very happy atmosphere as all the little kids were very excited to sing the birthday song and blow the candles, making the grandpa beaming with joy on his birthday.
However, the most important dish was the Chinese longevity noodles, called ‘somen‘ locally. It’s a symbol of long life. These noodles are made locally and are very fine and long. They are at least 4 feet long. It is very easy and quick to cook them. My mother-in-law knows the best place to buy them. They come in different quality. Some low quality ones just turn soggy in the soup. You can buy them in packets from the Chinese supermarket but they taste very different.
My mother-in-law always splits them into small portions and shapes them into rounds to dry them in the sun until crispy. Then she stores them in a tin to keep. It will keep a long time and is very convenient when you want a bowl of this noodle in soup. Drying enhances the texture when you cook it.
My mother-in-law cooked a big pot of chicken soup with some dried Chinese mushrooms. The soup was very tasty.
Cooking the noodles need some skill. It is important to boil more water when cooking the noodles so that the noodles do not clamp together in a gooey mass. Once the noodles float in the boiling water, it’s cooked and has to be dished out into a bowl immediately and the soup poured over it.
This noodle is always served in chicken soup and topped with 2 eggs and a big piece of chicken. But these days, most people only use one egg instead of 2. My mother-in-law makes very good red rice wine. Adding some to the soup before serving makes the dish very delicious.
Well, there were other dishes, too, but everyone especially enjoyed the noodles and the birthday cake. It was a lovely birthday celebration.
How do you celebrate birthdays in your culture? Please share, comment and add in the comment box below.
Other noodles in soup that you may be interested:
Fast And Easy Egg Noodle Soup
Making Hand-pulled Noodles
Hand-pulled Noodles And Char Siu Chicken Soup
Fish Ball Noodle Soup
Boiled Chicken And Vegetables Noodle Soup
Malaysian Prawn Soup Noodles
Quote of the day……
“The important thing is to dare to dream big, then take action to make it come true.”