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I have a Confession.
 It's the first and hopefully not last, class party. As students, we never got a chance to really call up everyone to have a meal together nor to make up for it. We were all very busy people. Busy doing the same things.How could I miss out being a part of the one who provides food? Its such a pleasure to be baking. Oh no, wait.. I have been summoned, to cook! Okay, fine. How hard is that? Mum is so good at cooking her fried mee hoon. How the heroin always saves the day with her fried mee hoon during our usual Saturday pot-luck family gathering. Without her fried mee hoon, it will be pot-luck alright, that is if luck can fill up empty stomachs. I'll help out, most of the time. But I was supervised, closely by Mum. Thinking that I have seen it a million times, and fried a hundred dozen times (how much is that anyway?) of mee hoon, I would obviously be able to do it by now. On my own, cause mum has got to work on a weekday like this! Little did I know... Following every step obediently, with the recipe mum had brief me a night before on, and my grandma yabbing all the way beside me. I fight through times when I need to know what's really right. Grandma kept going like.. "oh no, this much that much.", and "do this first then scoop it up". As I remained focus and still on what I've always done (that few hundred million times). After frying it halfway, it was tasteless. At that moment, I loss count. I felt like I pour half bottle of soy sauce into the wok, yet it still tasted bland. I kept pouring and pouring (OK, maybe not half a bottle lah). Finally it met a consistency I was satisfied of.  Mum's Fried Rice Vermicelli Recipe (Fills at least 10 empty stomachs) 1 1/2 packet of rice vermicelli /mee hoon (600g) 4-5 pieces of fried fish cake, sliced 500g of beansprouts 500g of choy sum 4 large garlic, chopped finely (about a small rice bowl) 5 Tbsp of light soy sauce 1 Tbsp of dark soy sauce 3/4 tsp of sugar 3 cups of water enough cooking oil Method: Heat oil in wok and saute garlic until fragrant. Place in sliced fishcake and cook for 1min. In a separate bowl, combine water, light and dark soy sauce and sugar. Pour it into the wok and let it sit till it starts to bubble.Place choy sum in and cook for 1-2mins. Place in mee hoon and stir until everything is well mixed. At this point lower down the heat and taste - salty too salty? more soy sauce, no? After deciding, and getting the taste to perfection, add in bean sprouts and give it a stir. Don't cook too long or else bean sprouts will not remain crunchy. Without my heroin to save my day, I made omelette to top up my ugly fried mee hoon.  Apart from that, I made some Agar-Agar Cendol. The first time I ever let coconut milk(santan) into my ingredients. As fragrant as it had ever been, no regrets! Please keep this a secret. My friends don't know of what a failure I am in cooking.. Shhhh..Telling people a food blogger like me, cant fry meehoon, felt as disappointing as telling the world that I'm a old granny who can't fry an egg....  
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