If you know me, you would know that as much as I am a fussy pot, I don't have the genes for strong and adventurous taste-buds to withstand strong and rich tastes like chilli, laksa, tom yam etc.. All except PARSLEY! I can eat parsley with anything, sort of like a cow haha!But the essence is, I love bland neutral food. Not too strong, not too spicy, not too salty, or sour.. just that perfect taste. So you can guess, the food I frequently order would be Fish Soup, Yong Tau Foo, basically anything with noodles and soup. On a side note, I love soup too! Coming from a Cantonese family, what can you expect? After all, Cantonese are well known for their thick tasty soup!
The thing I am trying to get across is, the simplest common dish like Fried Rice that is frequently ordered in a Sze Char store tastes totally different when Mom cooks it. Though not the traditional way of frying the rice with the egg smashed up, and Char Siew Meat with spring onions, hers isn't too far off either! Mom simply replaced the egg with a fried sunny side up, the spring onions with thin slices of long beans, and Char Siew with luncheon meat.
You know how I love eggs, luncheon meat and long beans amongst the rest of my favorite such as baked beans, hot dogs etc.. so this time round, Mom gets ONE and Sze Char store gets ZERO.
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