Fast and Easy to Cook recipe-Canned Campbell cream of mushroom soup with asparagus with instant noodles

Ingredients

1 packet of instant mee or udon
3 stalks of fat asparagus
5-6 pcs of shitake mushroom
1 can of campbell cream of mushroom soup 

Step 1
Wash the mushroom clean , take off the stem and diced it.

Step 2
Peel the first layer of the asparagus and sliced it ,

Step 3
Boil and cooked the instant noodles and drain it dry.

Step 4 
Heat  up the can of cream of mushroom and throw in the ingredients of mushroom and asparagus. After about 10 mins, throw in the instant noodles and cook for about 1 min. Add a dash of ground black pepper if you want to.

Riot in little india

Seriously, this is riot in little india should really make the government think twice for importing foreign talent. The importing of foreign talent should be more stringent , should do more character check before importing foreign talent and also check if they have any signs of mental illness.

Hopefully, it is not going to happen any time again.

How to make salted eggs adapted from Sunday Times 8.12.13

Today , I read the sunday times . Apparently, I saw the receipe of salted eggs being published. I think this receipe is good for those who are overseas studying and miss eating the salted eggs.

Ingredients
300g of sea salt
1.2 litres of water
1 tablespoon of sichuan  peppercorns
2-3 star anise
12 extra large eggs
2 tablespoon of shaoxing wine

Method
1. Bring sea salt and water to a boil in a saucepan over medium high heat. Add the sichuan peppercorns and star anise.Turn the heat off and let the brine mixture cool completely.

2. Meantime, wash teh eggs under running water, making sure to gently rub off feathers that might be clinging to it.

3. Let the eggs drip dry in colander while the brining mixture cools.

4. when the mixture has cooled, pour in the shaoxing wine and stir to mix.

5. Wipe off any moisture on the eggs with a paper towel.  Check that there are no cracks on the eggs . Use the cracked eggs quickly for other dishes. Place the eggs in a clean glass or plastic container with a lid.

6. Pour the brine into the container. Be sure to scrape the peppercorns into the container too.

7. Fill a resealable plastic bag about a third of the way with water, seal it and place gently over the eggs to make sure they stay in the brine. Cover the container and place in a cool, dark place for 30 to 40 days. Best bet is to keep it ard 32-25 days.

8. After 30 days, cook 1 egg to see if it is salty enough.

9.Remove eggs from the brine, rinse under running water, wipe dry with paper towels and store int eh fridge where they will remain good for about a month