Today I was wondering why some people consider cooking something hard to master, or why people overcomplicate their lives when it comes to food (well, they do it for a fuck load of other reasons but I cannot help you with that). My experience living in Asia thought me something important: there is much beauty to be appreciated in simplicity. And let me tell you, they take it to a whole new level, it was just a confirmation of a belief I have had for years: if you have good ingredients and are prepared in the right way, your food will be great and more often than not it will not take a shitload of time or effort.
If there is something that really caught my eye about Asian Food it would be that most of the food joints that serve the best tasting food have a couple of things in common:
- They are small places.
- They have spent years, if not decades, perfecting just a couple of dishes, which means that their menu is often limited to those few awesome things.
- Their food is dead simple to make (provided you have the right method and technique)
Anyway, all this reminiscing made me think (and crave) of my favorite breakfast/lunch I had whilst living in Taiwan, 'Cold Noodles' one of those dead simple recipes so I decided to make some, and while gathering the ingredients I recalled some traditional Japanese food that I usually have with my family during New Year's time, 'Mochi' and since I am now stuck in a small village in Spain and getting Mochi is, to say the least, a complicated task, I decided to make some Mochi inspired noodles (a common dish in Japan as a matter of fact).
So without further ado, here is my recipe for 'Taiwanese Cold Noodles' and 'Mochi Inspired Butter Soy Udon'.
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| Butter Udon |
