London is scorching this week and what better way to spend a weekend than by getting a bit of sunny goodness with an absorbing book at Waterlow Park, next to Highgate Cemetary where my father's hero, Karl Marx, is buried. I get to use my brain, immerse myself in a story and work on my tan.
I found some elderflower bushes and plucked myself a sprig which smelt divine, making me want to hunt down a recipe for elderflower cordial. I normally drink the ready made stuff which makes a nice change from Vimto. Sometimes drinking water is just too boring.
After a few hours in the sun, my cold water bottle was perspiring as much as I was and my stomach was growling with hunger. So I popped down to my sis' and helped myself to some much-needed noodly goodness: mee soup or soup noodle made with chicken stock, lemongrass, a bit of ginger and soy sauce and lots of veg, chicken and half a boiled egg. This is comfort food Malaysian/Chinese style.
My sis makes this herself. It's really easy and you can adjust the taste to suit. She uses chicken stock (cube, fresh store-bought or boil your own-- her mother-in-law does that), a stalk of lemongrass cut into three pieces and bruised, a few slices of ginger, a dash of soy sauce, salt and chilli flakes to taste. Add chicken pieces and boil for about 15 - 20 minutes. Add any veg (mushrooms, greens, bean sprouts) in the last five minutes. Cook the noodles separately (the dried egg/rice noodles you can get in any Asian market, not the instant ramen). and then combine together just before eating.
Simple, delicious and light enough for a summer's day.