It's been a bit quiet over here. If you follow or just have taken a look at my Instagram, you may have seen photos from different places all around the world. We (me and my husband) took some time off to travel through Asia on our Honeymoon trip. We visited Vietnam, Indonesia, Myanmar and Malaysia – and it was a trip that really fed our souls. But I will try to extend this and share some bits and pieces, images and stories of all the countries we've visited soon.
Nerua, Nerua is truly special. It is a restaurant, like many others. But it is not only that.
After traveling and being away from home for some days, weeks or even months, coming back home seems equally weird and comforting.
One of my favorites winter rituals is making what we call at home "happiness in a bowl". That sometimes involves using all my fridge leftovers, turning them into a soup and adding some noodles. And by doing that, I have found some recipes that are now part of my favorites.
This is particularly one of that. Simple, hot and tasty.
Ingredients: noodles, fish broth, garlic, thai scallions, sriracha, black sesame seeds, sesame oil, salt, freshly cracked pepper and pak choi.
Instructions:
Cook or cook/soak noodles according to instructions but try to have them slightly al dente since you will be reheating them.
Immediately after cooking, plunge noodles into cold water then drain.
Heat sesame oil in a large saucepan until hot and add garlic. Fry for 2-3 minutes. Then add broth and one teaspoon of sriracha. Bring to a boil over high heat. Stir in whatever herb suits you and cook, covered, about 8 minutes.
In the meantime, cut pak chois in half and steam for four minutes. Set aside.
To serve, place two pak choi halfs into each of the serving bowls, add soup and then noodles. Then top with black sesame seeds and thai scallion slices, and season with pepper and salt to taste.
As a champagne lover, admirer and enjoyer, I can't begin to describe what an honor it is to have worked on this campaign with Perrier Jouët. Perrier Jouët recently released a new Champagne, the Belle Epoque Rose 2005, a limited edition in collaboration with the Brazilian artist Vik Muniz.
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