Cooked lunch for myself and baby girl, while hubby brought big girl out for a splashing good time with her cousin.
The first time I cooked yi mien, it was too salty to my liking, although my in-laws found it just nice. The second time I cooked for myself and it was kinda bland. I'm slowly perfecting my "anyhow-pour-the-soy-sauce" technique. Just like my mum, everything's gauged by eye, no actual measurement.
Today I added light soy sauce, dark soy sauce, a little sweet sauce and a little vegetarian sambal chilli... and I love the taste of my noodles. Yums!
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