19 December 2013


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When I returned from Bangkok and my brother returned from Vietnam, my family had steamboat for dinner. Udon has always been a staple for me during steamboat (or also known as, hot pot) dinners at home. Since there was left over udon (still brand new in package though), I decided to have it sans the steamboat.

When having steamboat, my dad would always prepare his own chilli sauce — chilli padi, garlic, parsley (all diced up) and soy sauce. My favourite type of chilli sauce to go with udon and basically every other thing. Probably one of the easiest dish to whip up, and yet still so delicious (not self-praising, but honestly). ○


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