Some last minute magic...

It was time for the Kumars to move again. This was our third big move following Nairobi and Washington DC. And this time it was the exotic, untouched and mysterious streets of Yangon that awaited our grand arrival.

For many, a shift would mean tearful adieus, last minute chaos and uncontrollable increase in stress levels. In short an overall unpleasant experience. But not for me! For someone whose dream job would be to work as a professional organizer at The Container Store, I get a strange sense of bliss in getting rid of all the clutter, organizing all the essentials in neatly labelled boxes, preparing checklists and pasting little post-it's all over the house for the packers and movers. 

But I will agree; there is one aspect of shifting that I absolutely despise. And that is packing up my fully functional kitchen. Not only is there the monstrous task of disposing all perishables and distributing/donating all the unopened food packets but there is the last few days of cooking that you just got to do before you head out to the hotel and delve into the magical world of ordering in and take outs. 

I have always loved to cook and taken special pride in my culinary skills. But then what can one do when all that is left of your kitchen is a riggity wok, a wooden spoon, a strainer, a packet of Chinese egg noodles, sundried tomatoes, garlic, shallots, pepper, salt and a half finished bottle of white wine. I guess...cook up the perfect Italian Chinese combo, like I did.

Hakka Hakka hey hey!

Ingredients

1. 2 tbsp of sundried tomatoes 

2. garlic-4 pods minced

3. shallots-finely chopped

4. 1 packet of egg noodles

5. 1 tbsp of white wine

Boil the egg noodles till cooked, strain and refresh under cold water

Sauté shallots and garlic till transparent

Blend the sundried tomatoes to form a coarse paste and add to the garlic and shallots

Add salt, pepper and sauté further, add the white wine

Now add the egg noodles and mix well