Good old stir fry noodles
Self doubt spreads like wildfire. One minute you’re confident, grounded, strong, certain. When the barrage of doubts start to rear its ugly head, within an instant it permeates itself into every inch of your being. Your sense of self wavers and you begin to reassess every aspect of your life – your worth, decisions, abilities, how you fit into your surroundings, relationships, and even down to trivial matters like appearance or running speed.
Every now and then this doubt manifests itself into my safe haven, the kitchen. Recently in the name of being adventurous, I experimented cooking with pearl barley. I should probably explain that I have always had a negative perception of barley, having been forced fed hot barley drinks as a constantly ill child. Growing up, I always associated barley as something you would eat only when you were sick, never understanding why anyone would voluntarily, without a gun to their head, order a barley drink at the mamak. But that was years ago, since then my taste buds have evolved. In an attempt to expand my repertoire of wholesome ingredients, I cooked the grain in a risotto inspired dish. I was excited at this potential new discovery, throwing in an abundance of different mushrooms – portobello, enoki, shiitake, and porcini. I was even more generous than usual in my sprinklings of parmesan cheese, reassured in the knowledge that I could afford the indulgence since pearl barley is a nutritional powerhouse in comparison to the standard Arborio rice. Unfortunately, too much enthusiasm and perhaps a wee bit of over confidence lead to an epic recipe failure. The dish bombed. Badly. I haven’t had a kitchen disaster this bad since my attempt at spicing up a pasta dish led to a whole bottle’s worth of pepper sinking into the sauce (and was forced to eat the meal because my then boyfriend, bless him, still said it was the best pasta he’s ever had, yeah right!). At least the pasta-pepper fiasco dish was edible. The barley risotto turned out looking like mushed up cat food and I found the chewy texture of the barley incredibly disturbing. It’s very rare that I consciously make a decision to throw away food and not force myself to eat what I have cooked.
With a wasted pot of ‘superfood’, my cooking ego was slightly bruised as I questioned my ability to experiment and go beyond my cooking comfort zone. Am I doomed to cook the same thing over and over again? Maybe I should stick to being a safe cook and not be adventurous with food? Or shock horror, could it be that I am really not as good a cook as I think I am? In the last several months, self doubt has been a regular visitor. New environment, new job, new people, new experiences, new wavelengths – I can’t help but question how I fit in amidst all this newness. The culmination of all these elements (some good, some not so great) have left me debating the consequences/outcomes of my decisions. In times when I break into a cold sweat, begging the universe to unfold its master plan to me, I always find that it is best to take a deep breath and remind myself of my original intentions (i.e. I moved back to Malaysia wanting a change in my stagnant London life). Going back to the start, to what I know is true and honest always pacifies any overwhelming surges of self doubt.
The same logic can be applied to the kitchen. The best way to get over a kitchen disaster without any dents in confidence to your cooking abilities is to go back to making that dish you know you kick ass at. A day after the barley incident, I turned to the first thing I ever learned how to cook, my fail safe stir fry noodles. So I created a monster of a dish with pearl barley but my stir fry noodles are idiot proof, taste good, and no matter what goes wrong when experimenting with ingredients, I know I can fix it. It’s comforting to know that when life starts feeing a bit unfamiliar and questionable, I can always rely on a delicious plate of stir fry noodles to fall back on, reminding me that I am fine and (sort of) know what I am doing, the craziness will pass, everything will be ok.
Stir fry egg noodles with prawn and tofu
Egg noodles, prawns, tofu, fish balls, shiitake mushrooms, enoki mushrooms, cabbage, olive oil, soy sauce, nampla (fish sauce), garlic, onion, salt & pepper.
1. If using dry noodles, cook them in some boiling water. Set aside.
2. Sautee garlic and onion in olive oil.
3. Add both types of mushrooms, fish balls, tofu, and prawns.
4. Pour in soy sauce (about 3 tbsp) and nampla (2 tbsp). Season.
5. Add in cooked egg noodles and cabbage.