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Sunday, July 14, 2013

Tom Yum Fried Vermicelli 冬炎 炒米粉

Life is getting much more hectic! I started taking a writing class just recently and that has taken so much of my time! But as much as I find it hard to believe it myself, it has been fun so far! There is so much to learn, plenty to share and even more to brush up and work on. Anyway, that explained why I have been missing in action for such a good while. The bad news? Now that I have got the class rolling (despite just one single course), this rather messed-up routine of mine will be tagging me for now... at least until the class officially comes to an end.

The bad bad news? It has really siphoned almost all of my time and energy in me. I have less time for house chores, less time for grocery shopping and almost no time left for any action (big or small) in the kitchen. Baking has altogether ceased, the kitchen can go untouched for days at times and all that I have now is probably just enough time to make a quick bite on especially days with classes and others with a due date to meet. Lunch and dinner have become exceptionally simple - they are whatever that I can make out of the few ingredients that I can find sitting in the pantry and fridge.

This - the blogging - is one that I'm not entirely willing to forgo. In order to make this workable for me, I believe what's being blogged about from now will be a whole series of real simple cooking. It probably is time anyway to think and get serious about filing those 30-minute meals recipes that everyone can benefit from at some points or another (in my case, almost all the time now).

Here's the first one on the list! Tom yum fried vermicelli! It wasn't that long ago when I first had this. Mom was the first to discover it in the morning market that she frequented. It definitely was a love at first taste for her. Sure enough, she soon recommended that I tried that too and that was... WOW! Pretty unique, honestly! It is far different from the usual soup version of tom yum that we are so accustomed to. This is a real great variation to cooking using the tom yum paste. Words, however, won't do justice. You have to try it for yourself!

Here's a list to what I would think as essential to whipping up this dish - vermicelli, meat and/or seafood (any of your preferred choice), bean sprouts (that will be the main source of fiber!), a carrot (for an extra hue and crunch) and of most importance - the tom yum paste. Find a real good brand that you like because that ultimately will be the key that unlocks every potential this tom yum fried vermicelli has. Just one last thing capable of adding a little magic to the dish - a few leaves of kaffir lime. It always is a huge plus if you have them but worry not if you don't - it's still gonna be fine. You won't need a bunch, just a couple should suffice in giving you that hint of lime and fragrance.

the trusted brand

On a separate note, here's a totally random quote that so aptly describes what I have been feeling of late...

"The more I live, the more I learn. The more I learn, the more I realize, the less I know.”  
― Michel Legrand

Lets get cooking!

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