good food in london (without torching a hole in your pocket)
Okay so it's been a month since we touched down googly-eyed at Heathrow. And getting good, affordable food is still a problem. Besides a 1.99 pound Sub of the Day or a 1.90 sandwich from the Sandwich Shop, there's really no way you can get a decent meal around here for less than 2 pounds. Unless you prepare it yourself. Which brings us to...
3 SIMPLE RECIPES FOR A HAPPY DAY IN LONDON
1. GLORIFIED INSTANT NOODLES
Everyone loves their instant noodles. You can get a packet of this wonderful stuff from Oriental City for 25-45p. However, you're not going to get away with just eating flour and MSG every day, so you gotta add a little nutrition..
Chicken onion flavoured Indomie with egg and garlic ham!
This one's a little more balanced. Shin Ramyun with egg, iceberg lettuce, bacon and cherry tomatoes. This was particularly awesome.
3 SIMPLE RECIPES FOR A HAPPY DAY IN LONDON
1. GLORIFIED INSTANT NOODLES
Everyone loves their instant noodles. You can get a packet of this wonderful stuff from Oriental City for 25-45p. However, you're not going to get away with just eating flour and MSG every day, so you gotta add a little nutrition..
Chicken onion flavoured Indomie with egg and garlic ham!
This one's a little more balanced. Shin Ramyun with egg, iceberg lettuce, bacon and cherry tomatoes. This was particularly awesome.2. ANNE'S BACON & EGG BURGER
I don't know whether this is more sheer genius or sheer bliss. Maybe its sheer gliss. Whatever the case, this recipe is courtesy of Anne, and can be achieved in the time it takes for you to fry bacon, egg, and wrap it all up in a muffin with a slice of cheese. The crucial step here is to microwave it such that the cheese, sandwiched in the middle, melts over the bacon and egg, really making a statement. It also helps to make the bun more fluffy.
JUST CHECK OUT THAT BEAUTY.
3. HOKKIEN MEE
My latest obsession. Fried a batch of it on Anne's birthday that took us back zillions of kilometres to Singapore. Before leaving, I even made it a point to watch the uncle at Niu Ji Prawn Noodle Stall fry his hokkien mee and take notes. And so when you prepare this dish you have to summon all your Singaporean-ness and put as much soul into it as the time-honoured recipe deserves. Eating this in London has been one of the most touching experiences here so far. This one's a bit more complex and time consuming though so...now for the recipe!
Ingredients
Stock
- lots of raw shell-on prawns. I used 11 for 4 people
- Knorr's chicken stock. Uncle uses pork rib soup but the pork here seriously blows so I'll stick to chicken stock for now.
- Pepper, salt, soya sauce
Main
- Yellow oil noodles
- Bee hoon
- lots of garlic
- pork (yes I've mentioned that pork sucks but the Sainsbury stir fry pork isnt bad. Chicken's good for this too actually)
- egg
1. Mix 1 part chicken stock, 1 part water and bring to boil
2. Cook prawns in the stock, deshell
3. Fry the shells in oil till fragrant, throw the whole thing with the oil into the stock
4. Spam salt, pepper and soya sauce
5. Go do your tutorials, come back in an hour
6. Immerse bee hoon in water
7. replenish water in stock in case its dried up
8. do more tutorials
9. now for the frying. fry garlic till golden brown
10. throw in the pork/chicken and fry till cooked
11. throw in the noodles and bee hoon
12. fry suitably long til arms tired. aim is to make strands loose and fluffy
13. add soya sauce and salt
14. pour in the prawn stock, cover and let simmer
15. remove cover, dump in egg and fry a bit longer
16. throw in peeled cooked prawns and serve
hope that helped. squeeze lime, add chilli, sotong and lard for greater authenticity!
I don't know whether this is more sheer genius or sheer bliss. Maybe its sheer gliss. Whatever the case, this recipe is courtesy of Anne, and can be achieved in the time it takes for you to fry bacon, egg, and wrap it all up in a muffin with a slice of cheese. The crucial step here is to microwave it such that the cheese, sandwiched in the middle, melts over the bacon and egg, really making a statement. It also helps to make the bun more fluffy.
JUST CHECK OUT THAT BEAUTY.3. HOKKIEN MEE
My latest obsession. Fried a batch of it on Anne's birthday that took us back zillions of kilometres to Singapore. Before leaving, I even made it a point to watch the uncle at Niu Ji Prawn Noodle Stall fry his hokkien mee and take notes. And so when you prepare this dish you have to summon all your Singaporean-ness and put as much soul into it as the time-honoured recipe deserves. Eating this in London has been one of the most touching experiences here so far. This one's a bit more complex and time consuming though so...now for the recipe!
Ingredients
Stock
- lots of raw shell-on prawns. I used 11 for 4 people
- Knorr's chicken stock. Uncle uses pork rib soup but the pork here seriously blows so I'll stick to chicken stock for now.
- Pepper, salt, soya sauce
Main
- Yellow oil noodles
- Bee hoon
- lots of garlic
- pork (yes I've mentioned that pork sucks but the Sainsbury stir fry pork isnt bad. Chicken's good for this too actually)
- egg
1. Mix 1 part chicken stock, 1 part water and bring to boil
2. Cook prawns in the stock, deshell
3. Fry the shells in oil till fragrant, throw the whole thing with the oil into the stock
4. Spam salt, pepper and soya sauce
5. Go do your tutorials, come back in an hour
6. Immerse bee hoon in water
7. replenish water in stock in case its dried up
8. do more tutorials
9. now for the frying. fry garlic till golden brown
10. throw in the pork/chicken and fry till cooked
11. throw in the noodles and bee hoon
12. fry suitably long til arms tired. aim is to make strands loose and fluffy
13. add soya sauce and salt
14. pour in the prawn stock, cover and let simmer
15. remove cover, dump in egg and fry a bit longer
16. throw in peeled cooked prawns and serve
hope that helped. squeeze lime, add chilli, sotong and lard for greater authenticity!
posted by kangwen at 1:10 PM
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