We've been having such warm weather in Singapore these last few days that I can see my children melting by recess time. So I hope they'll be cheered up (Mother Tongue paper today, tough) as they cool down with some cold noodles.
First up is Roast Meat's. He's got some udon (the dried type) and here I've given him less noodles because he needs to lose weight (no kidding). Mixed in with the noodles are some julienned Japanese cucumber, and the whole thing's topped with some boiled carrot rings. There is a separate little container of mentsuyu (dippng sauce). Frozen.
In the other tier are some, oh dear, I don't know the English name for it, but in Teochew it's called ngoh hiang 五香, which means five spices. The filling is made of minced pork, carrot, and waterchestnut (mixed with five spice powder and a couple other ingredients), rolled up in tau kee (beancurd skin) and deepfried. My Mother-in-law makes THE BEST ngoh hiang in the world, and she gives us lots to bring back each time we visit. RM loves this.
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Next up is Takoyaki's. Doesn't like ngoh hiang, period. Subbed with Ah Ma's fried chicken wings, that she loves. More noodles for the adolescent girl, who is really skinny.
The flower shapes are cut out using these cutters.
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