Mum’s home-cooked char kway teow

As part of my attempts to fill mum’s day with activities, I’ve asked my elder brother to eat at home tonight with his girlfriend.

 Our request: mum’s ‘famous’ char kway teow.

I think mum is one lucky woman, and I hope that she will ‘open up’ more, like what Uncle S said to her in Singapore.

She came back to KL, after 9 days in Singapore. As Aunt L was in town for her 67th’s birthday, it was sort of an extension of holiday for my mum, for another few days. So all in all, an impromptu two weeks of holiday with her sisters.

This week, I believe, time has passed very fast for her.

Today is midweek, and she was occupied the whole day, yet with nap and TV time in between. Life is good, no?

 In the morning, I took her to wet market to get the necessary ingredients for tonight’s char kway teow. She also took the opportunity to stock up some fresh ingredients, fish especially.

Char kway teow’s ingredients include:

• Garlic
• Shallot
• Chilli paste
• Prawn
• Fish cake
• Bean sprout
• Choy sum
• Yellow noodle
• Kway teow (flat rice noodle)
• Black soya sauce
• Soya sauce
• Cooking oil

Total: RM 22 for ingredients for 4 pax

 Her afternoon was spent prepping these ingredients. And my second sis also dropped by with my nieces to visit her.

 I was watching her cooking our meal. It looks so effortless, so easy-peasy. So much difference between experience cook vs amateur like me.

She put too much water; noodle’s texture was a bit wet. So, I asked her what to do to make it less wet. Just fry until it’s dry. Haha, word of wisdom from my old lady.

Was it a good meal? Yeah, considering it does what I set out to achieve.

And tomorrow, lucky old woman will be heading to Penang for upcoming long weekend with eldest sis. Lucky, lucky woman.

As for me, I appreciate my two sisters playing their part to fill the void in my mum’s life, whilst juggling their own family’s needs.