For all the glorious things that happened in my life, this blog, Punked Noodle, random as it is, has changed my life in both crazy and amazing ways. I remember buying this domain 13 years ago thinking that it’ll be a site to experiment with graphic design. It was the big thing back then, before everybody transformed their sites to blogs and portfolios. I realised that I enjoyed blogging about food a lot hence, ten years ago, this site changed and became my little online journal about my gourmand life. Since then, I’ve met friends, gone to places, cooked and ate the most amazing food I have ever imagined. I never expected to hold on to this for ten years. Slow and steady as it is, I’m happy that I still have this space to share my love for food and travelling to people!
In celebration, I decided to share a cake! A sushi cake!
So when I moved to Australia, I made a commitment to eat healthier and live a little healthier than I used to. It helps that fast food in Australia is a bit different as there are healthier options conveniently available compared to Manila where vegetables with your burger goes as far as fries. A salad in a fastfood joint is a dream but not here in Australia. Still, eating out is a lot more expensive than cooking in which is ALWAYS much healthier and cheaper by my book.
Anyway, back to veggies. I’m the kind of person who enjoy the little veggie servings that come in a dish. In Japan, they have a wide array of tsukemono (pickles) or okazu (side dishes) that whet my appetite. I realise that in Korean cuisine this is the same. Outside of kimchi there’s one Korean side dish that excites me — namul. I first fell in love with mungbean sprout namul called sukjunamul or moyashi namul in Japanese. After having learned how to make this, I realise that I can literally turn any vegetable I want into a namul. Thus, I was inspired by a post from one of my Korean friends who shared a photo of their dinner which had some kind of mushroom stirfry. I thought, why not? Mushroom namul sounded like a great idea.
I feel silly giving this post this title but this was how my friend, Anne from Chic-pixel, sold me on this recipe.
I can’t remember exactly how and where we were discussing this but what I do remember was that I heard her talking about roasting chicken that weekend and when I was giving her praises on how amazing she was in making chicken roast, she told me how her recipe was not difficult at all. It was in fact easy-peasy and was good enough for her husband to enjoy (and request perpetually) and one that has even passed her mother-in-law’s tastes. Caveat: Anne’s family-in-law are Chinese Malaysians so when she told me about this I was all ears. Not that other roast chicken recipes don’t matter but I trust the flavor profile of Malaysians. This roast chicken recipe must be bloody good. And it truly is.
One day, I was invited to view a theatre short all the way to Penrith. I thought it was a perfect excuse to go around the city. Not that Sydney and Penrith are entirely close (Penrith is close to the mountains), but it was a good stop over before heading up.
Fortunately, that weekend, Sydney seemed to have something up its sleeve. The annual Sydney Night Noodle Market was up and how could I not resist eating some of the best Asian hawker-style grub around New South Wales, right? So I went up to Hyde Park and gave it a go.