How? Why? What's the easy way to cook that?

Hi. I'm Hayden, also known as ferall on various sites and forums: ex-chef, now an artist and designer. I worked in various restaurants over the years -different cuisines, different 'posts'. Most of what I cook these days seems to be 'fusion' food as I like to do dishes from all around the world.

A lot of quite simple ( to me anyway) dishes seem to have a mystique about them. There's easy or alternative ways to cook anything especially if you have never tried before or are on a budget. Many will say 'NO that's not right!' For them I say -look at the blog title: Noms Made Easy.

For instance, there are many types of rice and many ways to cook it. Purists insist on the correct methods 

but I think that what ever works for you is best. The process can vary greatly just for simple boiled rice but with a little care and practice the end result is the same. I will mention various methods in forth-coming blogs.

Who likes prawn crackers? Who cooks them? They are very easy: hot oil and a box of what appears to be bits of plastic costing around 60p. Don't do whole box unless you're having a dinner party. Watch out for a post on prawn crackers and poppadoms - I did say I don't just cook Chinese food.

Noodles? Loads of different types and styles so I should also mention pasta as many of the dishes I will give recipes and instructions for, will include quick and/or budget dishes and meals.

As I write the roughly planned blogs I'm sure I will stray if asked for hints and tips on some things. 

This another reason for starting this blog. eldest daughter has started her degree and wanted me to write down recipes for simple and easy to do budget dishes and sauces to liven up the bland or basic staples. Keep an eye out here for pot rice, soup noodles and my Sticky Sauce recipe.  I make jars of Sticky Sauce which people take home if they pester me enough to make extra.

If you have any questions, suggestions and 'why-is-my-fried-rice-always-stodgy?' type questions please feel free to comment.

(The simple answer to soggy or stodgy fried rice is use rice cooked the previous day. There is another method sometimes called hot-assembly which is easier . . . but not quite fried rice!) 

Oh - I will post information and links to other food 

Crispy chicken with peppers and boiled rice.

blogs as I find them or suggested. Now where did I find Goons With Spoons . . . ?