What’s a blissful 2 hours to you?
To me, it’s a cup of tea and Adobe Illustrator with all my favourite fonts.
OR cooking an intricate meal for my best and closest.
OR a good conversation over pan mee. With two spoonfuls of the chilli!
Pan Mee (Chinese: 板麺, pronounced as ban mian) is a Hokkein-style noodle, originating from Malaysia. Its Chinese name literally translates to “flat flour noodle”. It is part ofMalaysian Chinese cuisine.
This dry noodle is served with minced pork, fried onions, anchovies, and topped with a poached egg which is stirred into the noodles. The most important part of the dish is the dry chilli mix (orsambal) which is served with it. Those with a strong tolerance for chillies often add several spoonfuls of the chilli to the noodles, though most are content with one spoon of the fiery chilli.
– courtesy of Wikipedia