Archive for March 8, 2010


Beer Me


Beautiful day today. Did a little work on the company profile. Design will be the death of me. Spent two days on the cover slide. Finally asked Lida to help and she created an awesome layout in about an hour while I slept (“yeah that’s right woman, and then iron my cloths”).

Did 5km on the treadmill and a weights routine. Gone almost 3 week without missing a workout (save for a 4 day stretch last weekend). Now I realize why rich people always look cut and are so incredibly stupid. When you have nothing to do but work out and wax intellectual without doing anything tangible your body gets hard and your mind gets soft.

Spent a perfect hour or two with my girl by the pool followed by kabab wraps and Bintang. So much for the work out. Screw it, you can’t buy happiness but that doesn’t mean it doesn’t come at a price (read:big fat hairy belly). Lida is taking the lead on learning and teaching me Bahasa. Saya Matt, diri America. Give me a break I’m a slow learner.

Advertisements

When I was living in Buffalo and hanging out with Iwan every time we went to his house, instead of hot chocolate or chicken noodle soup his mother would make us Mie Goreng.  Mie Goreng means “fried noodles” in Bahasa.  Not to be confused with Nasi Goreng (fried rice), which looks and tastes much like if you ate habachi and threw up on a plate. Mie Goreng is basically ramen noodles except they dont suck.  I always thought this was the real Mie Goreng until I came to Indonesia.  But I still love the packaged kind every once in a while. Instead of one crappy packet of powder that smells like fish, Mie Goreng has 5 pouches of yummy nirvana goodness in every package.  While this sets Mie Goreng apart, it also presents a major problem.

The five pouches are contained in (2)segmented packets, one for liquid and one for powder. The 1st pouch in the liquid packet is an oil-base with heavenly spices.  Once youve drained the oil, the spices tend to not want to come out of the packet. The 2nd pouch is basic chili sauce which doesnt present a problem in-and-of-itself, until you add in the 3rd pouch.  This final pouch really throws a wrench into the whole deal. Its Soya Sauce, not to be confused with your traditional Japanese Soy Sauce, Kecap is far more syrupy than its Japanese cousin. While trying to eject this sticky substance, I typically end up with half of all the sauces on my hands, leading me to juggle the noodles and/or putting the plastic packet in the noodles just to transfer as much of the liquid perfection as I can, which, if not painful, looks very strange to any observers.

Fear not though, this morning I solved the conundrum. You will need the following implements:

  1. Large chefs knife
  2. Cutting board with no grooves on the sides

Steps:

  1. Begin boiling noodles.  This should take 2-3 minutes depending on your preference
  2. Place the seasoning-from-the-gods liquid packet on the cutting board
  3. Cut across the top, making an opening for all 3 pouches
  4. Flip the knife over to the dull edge and squeeze all the contents on to the cutting board.
  5. Drain your noodles and place them in a bowl
  6. Using the sharp edge of the knife scrape the contents on the package into the bowl.  The majority of it will be sticking to the knife so just use the edge of the bowl, which now will be hot, to transfer said content from knife to bowl
  7. Mix noodles, add dry seasoning packet
  8. Eat manna noodles from yahweh