A cool day outside welcoming us when we arrived at Melbourne Airport, sun was peeking behind the clouds, hubby was busy making a call to friend who's waiting for us somewhere. Finally we met at the point that they both agree. As we drove to our street, we live close to the airport, I noticed the sun was gone... it was grey and gloomy, however i asked to my self if i feel cold as we arrived from tropical weather, it was not bad, not that cold.
Our neighbour greeted us with her lovely smile, I approached her as I landed her a kiss on her cheek, she's one lovely 77 year old neighbour. Opening the white door of our place, straight away went to my kitchen, smiling as I entered, smelt the fragrant of the furniture, it's lavender mix with coconut..... love to be home....
This time my post holiday sydrome recovered so fast, I switched my holiday mood to be active and alert mood within one day, holiday meant to be enjoying the food at your will in any restaurants or warungs, while here enjoy cooking at your will, And I'm enjoying it I almost forgot that I used to get blue of this cooking and foodie thing.
Egg Drop Corn Soup
1 liter water
2 cube Knorr's chicken flavor/3 tbsp chicken bouillon powder
4 large eggs,beaten well
1 tbsp ground pepper powder
1 large can creamy sweet corn,about 400 ml
200gm/1 piece boneless chicken breast,cut cube
3 tbsp corn flour + 2 tbsp cold water dilute
salt to taste
handful cut scallion
1:Bring 1 liter water to boil in stock pot at high heat,then add in chicken cube or bouillon powder.
2:When the stock rolling boil add in cube chicken,creamy sweet corn ,ground pepper and corn flour dissolved.Keep stirring the soup until bubbly,then slowly pour in beaten eggs into the soup to make it look like flower.Stir again to mix all the ingredients well.
3:Remove stock pot from heat and check the seasoning.Add salt if needed. Dish out ,sprinkle with some scallion and serve warm.