I have kept writing about food for 2 months daily, and today is the start of the 3rd month. By writing down what I consume, I can see the patterns of my likes and dislikes. The frequency of udon is high.

I made a quick Hokkien fried udon yesterday again. This time I put spinach, bean sprout, and bunashimeji. Meat-lovers requested to have pork, so I added pork. Else I would prefer fish cake like satsuma-age.

Sometimes I add potato starch to thicker the gravy right before I stop the fire. As udon is quite smooth, so I left it as it was, but it still tasted fantastic.

Explaining about where the name Hokkien came from, where their ancestor came from, the kids were kind of confused. But with the food memory, I am sure they know who they are some day.

Normally we have something simple on Saturday afternoon.

Today I made cold udon to go with dipping sauce, men-tsuyu. Boil udon then cool off with cold water. Put in a bowl or a big plate.

Prepare small bowl for dipping. Add one to one table spoon of tsuyu to water. If it’s too thick, dilute with one more spoon of water. I use ice here. Add in grated vinegar and grated daikon (radish). That’s it. Simple and healthy.

Tsuyu was used before shoyu was introduced to japan from China. Miso was used at that time. Katsuo-bushi (paper-thin sliced bonito) was added and boiled to get the sauce.

I buy udon often; fresh one or 3 in 1 package, either I have it for lunch or dinner, it all comes in handy.

Yesterday I made simple Hokkien fried for lunch.

1. Cut garlic into pieces.
2. Heat the pan, put in garlic.
3. Put in meat or prawns to fry, then add about 2 cups of water. Add in udon to boil.
4. Add black sauce, nampla, cover with lid to steam the udon for a while.
5. Add bean sprout or any vegetable that you like, just mix it and turn off the fire. Ready to serve.