Pickled Vegetables

Ingredients

Chye Sim or Spinach

Japanese vinegar

1 teaspoon
Sugar 1/2 teaspoon

Soya Sauce 1 teaspoon

White sesame seed

Method

1) Put pot of water to the boil, cut vegetables into short stalks.

2) Blanch the vegetables and when it turned dark green, remove from fire.

3)Drain the water and pour water in room temperature to cool the vegetables.

4) Place the vegetables onto a plate.

5)Mix all the items for the sauce together and pour onto the vegetables.

6) Last sprinkle some sesame seed on top of the vegetables.

Fried Fish with lime

Ingredients

2 fishes (Ikan Selar)
Ginger
Salt
1 teaspoon
1 lime

Method

1) Grate the ginger to get juice.


2)Score the fish and squeeze ginger juice onto the fish to marinate.


3) Spread the salt all over the fish.


4)Prepare the pan with 1 tablespoon of oil for frying.


5) Pat the fish with some corn flour then slide the fish in.


6) When the fish are nicely cooked on both side, place on a plate.


7)Half a lime to be squeezed on the fish before eating.

Chawan Mushi

I finally decided what to cook for lunch, and it's a spread of japanese dishes. This is what I made- chawan mushi, fried fish with ginger juice, pickled vegetables and miso soup.

Recipe for chawan mushi

Ingredients
2 small eggs
250 ml stock (made from 250ml water and 2 tablespoon ikan bilis)
2 teaspoons soya sauce
1/4 teaspoon salt
2 shitake mushroom sliced
6 slices of japanese fishcake
2 pieces of crab stick cut into quarter

Method
1)Break the eggs into a bowl and mix up the yoke and white in a Z fashion with a chopstick without foaming it.
2)Add the soya sauce and salt into the stock.
3)Add the cooled stock into the egg gently and mix gently with the chopstick.
4)Divide the mushroom, fishcake and crabstick into 3 cups.
5)Pour the egg mixture into the 3 cups equally.
6)Use aluminium foil to cover the top of the 3 cups.
7)Put the cups into the steamer that has the water already boiling.
8)Switch on big fire for 1 or 2 mins, then switch to low fire for another 12 to 15mins.
9)Check if the chawan mushi is ready by poking a satay stick into the egg. If some broth comes out from the hole that is poked, it is ready. Do not overcook or else it will lose it's soft silky texture.

No Japanese teacup so used the old kopitiam coffee cup instead haha

Udon noodles to start my first post!

This morning got up at 7 plus and decided to make udon noodle soup for breakfast. Spent like 20 mins and viola! I have a nice piping hot bowl of japanese udon noodles. If you love japanese food and hate to pay a bomb for it, likes cooking but hate hassle, then maybe you can try out this simple receipe.

Ingredients
Instant Udon Noodles (1 packet)
Japanese fish cake (any number of slices you like)
vegetables
hard boiled egg (1)
Miso Paste (2 table spoons)
Bonito or Ikan Bilis (4 table spoons)
Water 400ml
Spring Onion sliced thinly

Method
1) Bring pot of water to a boil, then add in the bonito or ikan bilis. Boil for 5 mins, remove the ikan bilis.
2)Add in miso paste and mix well in the soup. When the soup boils, add in the instant udon noodles and japanese fish cake.
3) Add in the vegetables when the soup bubbles then lastly add in the sliced spring onion before switching off the fire.
4) The egg can be placed on top of the noodles after it is poured into a bowl.

Note: The instant udon noodles is much easier because you do not have to precook it before adding to the broth. The japanese fish cake can be purchased at NTUC, just bought 2 packet for 2 dollar plus the other day, there was a promotion going on. Other ingredients like mushrooms can be added too. But since I have an aversion to mushrooms at this present moment, I drop that from my ingredient. Happy Cooking!