When it comes to cooking, I’m rather spontaneous. Most of the time, I visualize something when I buy my grocery, but when I actually stand in the kitchen, I end up deciding to cook something else. And most of the time, the reason is because I discovered I mis-prepared something, or because I was rather spontaneously distracted.
Take last night for example. When I was grocery shopping over the weekend, I imagined I would do a stir fried macaroni, much like what those Kim Gary styled cafes do. But an hour ago, I saw something on Facebook that reminded me of my school, and I somehow thought of the souped macaroni that the school canteen used to serve occasionally for lunch. To make matters worse, when I was getting ready to cook, I realized that I ran out of dark soy sauce. FML. So, I decided to cook macaroni in soup, rather spontaneously.
- Organic vegetable (because pesticide laced vege increases risk to cancer by a billion times or more)
- Minced Pork
- White Mushroom
- Miso paste
- Salt and pepper
I don’t like to quantify how much of what to use, judge by your feeling, prepare as much as you feel is the right portion for your consumption. That’s how mom does it, so that’s how I will do it. Even if it might be a contributing factor in me remaining a fatty.
Originally the school’s recipe used button mushrooms instead, but I have a fetish for white mushrooms, because they remind me of the good old days in Liverpool. We used to have a lot of white mushrooms, especially in our soups, because they were cheap and easy to cook.
Originally the school’s recipe used cubed chicken stock as flavoring. Miso is my healthy alternative to it.
- Boil water, add a pinch of salt, put macaroni to boil in a pot.
- Take the rest of the ingredients out from the fridge. (1 minute)
- Stir macaroni to prevent sticking to the pot.
- Wash and use hand to squeeze dry the minced pork. Marinate with pepper. (2 minutes)
- Stir macaroni again.
- Wash, cut, wash again, rinse the vegetable. (3 minutes)
- Stir macaroni again.
- Wash, slice up white mushrooms. (2 minutes)
- Dump everything into the pot. Stir and mix everything up.
- Crack egg into the pot after 3 minutes. Stir furiously to spread the egg all over the soup.
- Turn off the heat after another minute. Dump a pile of miso paste into the mix. Stir furiously again to spread the miso all over the soup.
Smart asses who do this will prepare the ingredients first (~10 minutes), then cook the macaroni (another ~10 minutes), then throw the water away, boil a fresh pot of water, and then throw everything in and cook (another ~5 minutes), so they spend 25 minutes total cooking time.
Lazy man will start cooking the macaroni first, and then make use of the interval to prepare the ingredients. Jamie Oliver said the water in which the macaroni is cooked is awesome, so lazy man will use the same pot of water and dump everything in to cook. Total cooking time is halved to about 12 minutes.
The end result looks like this:
Does it look yummy? Will I be able to fool you into having a taste? I said fool, because in actual, I used too little miso paste (or too much ingredients), the thing turned out rather tasteless. By the time I realized it, the soup has cooled down enough that I am not able to add more miso paste into it.
That’s how I roll when it comes to cooking. Always spontaneous, and more often than not end up with something that looks either flattering to deceive, or totally horrendous. But who cares? As long as it is fully cooked, and fills up my tummy, then that’s good enough, isn’t it?