Mi Tum Lum

Weather: Nice and sunny, probably hot outside, haven't gone out.
Feelings: Don't know, lazy I guess, not bored but lazy.

The usual lazy sunday...slept til noon, woke up do nothing, eat, watch stuff online (south park this time) and waste my day. Oh, I did manage to iron my jeans and my shirts today though so that's a big plus.

Stupid fruit fly flying around. Makes me wanna chase *slap*, damn missed!, it and kill it.

 

Eating this right now. It's not that good and it supposed to be seedless but it has all these small seeds...very annoying. And I pay 6 bucks for it too!!

Damn, this blog thing sucks, all twitchy...like it has to buffer before it let me do anything.

Made that yesterday and still eating it today...and tomorrow too, still have, maybe, 3 more portions left.

I'll call this dish: Mi Tum Lum
Recipes - broth: :

One package of pork bones

Two carrots

One giant turnip

One onion

One can of quail eggs

One can of whole straw mushrooms

One dozen shrimps*

One dozen pieces of chicken gizzards*

One optional can of chicken broth

Recipes - veggies, others:

One bunch of lettuce

One package of bean sprout

Cilantro, chives, lemon, chilli, etc...look at the pictures

Any veggies you like to eat

One bag of egg noodles

 

Directions - broth:

Cook the pork bones for a long time..around 1.5 hrs, longer if you want.*  I like to add about 1 teaspoon of salt, sugar, mushroom powder, and some pepper to cook during this time. To add a little flavor to the meat/bone.
Cut the carrots and turnip into little pieces, like the picture, and put it into the pot with the bones...cook some more. Don't forget the mushrooms.
Put the chicken gizzards in as well. Cook for another 30 minutes.
At this time put the shrimps in. They don't take long to cook.
Use whatever ingredients you like to flavor the broth...I usually only use 4 things...mushroom power, salt, sugar, and pepper.

Directions - Veggies:
Wash carefully any part you wish to eat.

Directions - egg noodles:
Bring a pot of water to boil.
Put in the egg noodles.
Stir it occasionally so it will go soft evenly.
When it's almost how soft you like it then dump it out into a meshed container.*
Wash with cold running water.
Let it dry up, occasionally mix it up so it doesn't stick together like a blob.

******Tips******
For any type of meat, wash and pre-boil it. Meaning put it into a pot and bring it to boiling point and take it off the stove and wash it with cold water. This takes off crap on/in the meat.

Preparing any type of noodle, when you leave it in the pot up to the point of softness you want then it's too late. It'll always be too soft when you take off the stove. So take it off when it's a little hard.

When cooking any broth, make sure you occasionally get rid of the crap that gathers on top of the broth. This makes the brother look clearer at the end.

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Time for me to do something else...maybe to go the mall or swimming. Maybe a little cooking too. I need food to eat for the next few days.

P.S. Don't criticize my cooking too much. I am a trial-error experimental cook after all.