Time flies – we are almost in the middle of December! In about 2 weeks time, it’s Christmas. I have already got all the presents nicely wrapped and can’t wait to go to France next week!
Last week, I received a very exciting news that I have won the Gourmand World Cookbook Award in the “Best Blogger” category at country level (UK) with my cookbook Lemongrass & Ginger – Vibrant Asian Recipes.
I will now compete against the winners from other countries in the same category for The Best in the World, which I am very much looking forward to! The winner will be announce on 23rd February 2013 at the annual award event, which will be taking place in Paris during Paris Cookbook Fair at Le Carrousel du Louvre, under the Pyramid of the Louvre Museum.
Apart from the exciting news, I have been pretty busy recently since December is always a crazy month – to shop for Christmas presents and catching up with friends. Thus, I haven’t spent a lot of time in the kitchen. But, when I do, I tend to make some simple but comfort food that I always tend to favour during winter.
Soupy dish is always the winner. As I was craving for Malaysian Chinese food, I decided to make Kai See Hor Fun – Chicken Rice Noodle Soup. It is one of the must eat dish in Ipoh, Malaysia. It is basically flat rice noodle in a chicken broth, topped with shredded chicken, juicy prawns and bean sprouts. I had made a simple chicken stock. And I didn’t add prawns. Of course, by adding prawns it would make this dish even more flavoursome!
Simple food like this brings all those familiar tastes of my childhood memory. What’s even better when it is a bowl of hot noodle soup that warms me up instantly on a chilly night. And what I usually like to do is to add a bit of soya sauce and chilli with a squeeze of lime – it makes this simple soup noodle even a more vibrant food to eat! This recipe has also been featured on Malaysia Kitchen. Give it a try!