I was supposed to blog this hours ago when I suddenly fell deep asleep.

This is what I had last night for dinner. Dear knows this - my favorite curry flavour Maggi mee - and this is how I make it.

What you need:


Procedure:

Empty contents of packet (noodles and seasoning) in about 2 1/4 cups (450 mL) of boiling water. Simmer for 1 1/2 minutes.

Add the egg. Crack it open first of course, then toss inside the soup. Depending on your preference, you may either leave the egg to be cooked as it is, with the egg yolk in tact, or like me, you may want to stir the egg into the soup, so as to make a semi-homogeneous mixture. Simmer for another minute then turn off the stove.

Set the soup aside. Now, remember the bread? Tear it apart into small crumbs like so, and put them onto a bowl.

Pour the soup right over the bread. Be careful, the soup is hot!

Stir thoroughly, until all the bread pieces are soaked and until they are evenly distributed throughout the soup. Careful, it's still hot.
Another alternative for the bread is curry puff. But instead of tearing it to pieces like what you did on the bread, cut it into half and toss one half to the soup while still simmering. Then use a fork to mash it into the soup mixture. You can eat the other half while cooking if you want, or set it aside as a side dish or to garnish your curry flavour Maggi mee.

Now you can enjoy your gourmet curry flavour Maggi mee. Enjoy it while it's still hot.