Mushroom Namul

July 18, 2015  |  home cooking, Recipes  |  No Comments

Mushroom Namul

So when I moved to Australia, I made a commitment to eat healthier and live a little healthier than I used to. It helps that fast food in Australia is a bit different as there are healthier options conveniently available compared to Manila where vegetables with your burger goes as far as fries. A salad in a fastfood joint is a dream but not here in Australia. Still, eating out is a lot more expensive than cooking in which is ALWAYS much healthier and cheaper by my book.

Anyway, back to veggies. I’m the kind of person who enjoy the little veggie servings that come in a dish. In Japan, they have a wide array of tsukemono (pickles) or okazu (side dishes) that whet my appetite. I realise that in Korean cuisine this is the same. Outside of kimchi there’s one Korean side dish that excites me — namul. I first fell in love with mungbean sprout namul called sukjunamul or moyashi namul in Japanese. After having learned how to make this, I realise that I can literally turn any vegetable I want into a namul. Thus, I was inspired by a post from one of my Korean friends who shared a photo of their dinner which had some kind of mushroom stirfry. I thought, why not? Mushroom namul sounded like a great idea.

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The Chinese Marinade To Win Your Mother-In-Law’s Heart

May 4, 2015  |  experiments, home cooking, Recipes  |  1 Comment

That Perfect Chicken Roast

I feel silly giving this post this title but this was how my friend, Anne from Chic-pixel, sold me on this recipe.

I can’t remember exactly how and where we were discussing this but what I do remember was that I heard her talking about roasting chicken that weekend and when I was giving her praises on how amazing she was in making chicken roast, she told me how her recipe was not difficult at all. It was in fact easy-peasy and was good enough for her husband to enjoy (and request perpetually) and one that has even passed her mother-in-law’s tastes. Caveat: Anne’s family-in-law are Chinese Malaysians so when she told me about this I was all ears. Not that other roast chicken recipes don’t matter but I trust the flavor profile of Malaysians. This roast chicken recipe must be bloody good.  And it truly is. 

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Having a Golden Gaytime

April 25, 2015  |  Blog, Travels  |  No Comments
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Danboard loves his Golden Gaytime!

 

Somehow I’m the queen of subtext in my recent posts but my god if you gaiz think of other things, you are so rude!

But summer is officially over in Oz and sadly, there’s no time for Golden Gaytime anymore. Unless you’re the kind who likes to eat ice cream to keep warm. I have relatives in Italy who convinced me that it’s best to eat gelato when it’s cold. Seriously. Who are they kidding? 

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Manholespotting in Japan

April 18, 2015  |  Travels  |  2 Comments

Fire Manhole in Osaka

Sounds awful coming from me but trust me, it’s not the kind of ‘manhole’ you’re thinking of.

I’m referring to the awesome manholes you’ll cross while walking around towns and cities in Japan. It’s such a delight seeing these manholes because honestly, who would think of manholes as a part of a cityscape, let alone have the potential to bear a city’s identity? Certainly not in Manila. Definitely in Japan.

Anyway, here’s a rundown of some of the lovely manholes I’ve crossed during my trips!

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Attempt at Pork Mee

March 21, 2015  |  experiments, home cooking, Recipes  |  2 Comments

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When I was a teenager, my family partly lived in Kuala Lumpur. My father was sent by his company to Malaysia and our family shuttled in and out of that country. Living for a time in Malaysia opened my world to a different world of flavor. Suddenly, my father and I were experimenting with new cooking techniques and spices. There are some dishes which I am yet to recreate but with Malaysia so far away and with Malaysian food in Wollongong limited, I can’t help but recreate some dishes at home.

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The first ekiben is always the best: Hippari Takomeshi ekiben

March 18, 2015  |  Bento, ekiben no tabi, Food, Food trips, Travels  |  2 Comments

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I’ve always dreamt of ekiben journeys ever since I read it in Sakurai Kan and Hayase Jun’s Ekiben Hitoritabi, a manga about a guy’s journey around Japan one ekiben at a time. Ekiben’s a portmanteau for eki (station) and bentou (boxed lunch) and some stations in Japan would have special ekiben featuring either the specialty of that city or region. Specialties can range from culinary techniques to ingredients available to that region.

Now, I won’t bore you with the intricacies of Ekiben. There’s a Beginning Japanology episode for that. So go watch it and perhaps get on board with me as I share my first ekiben experience.

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Tsukemenya Yasubee: the kind of men I like

March 11, 2015  |  Food trips, ramen no tabi  |  1 Comment

Tsukemen Yasubee: Spicy Tsukemen Set

Alright. Alright. You’ve outgrown the ‘men’ pun. But I’ll be honest in saying that I do love ‘men’, the noodle kind. Tsukemenya Yasubee in particular came at such a perfect time in my life. I was out and about with my friend N in Akihabara and at this point I was exhausted from doujinshi shopping. My rule of thumb when I travel is to find a nice place that looks suspiciously good. Tsukemenya Yasubee was definitely suspiciously good.

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Starting the year with Jaga-Bata

January 19, 2015  |  home cooking, Recipes  |  1 Comment

キャベツとジャガバター

A lot has happened in a year. I can’t believe that I’ve been here in Australia for almost two years although technically I’ve actually been shuttling around here and there for the past year. 2014 was a particularly busy year for me that there was hardly any time for me to sit down and write something that’s related to this blog.

Okay. I lied there for a bit. I did write a 30++k fanfic last year and it was crazy. Feels happened. Ships happened.

But that doesn’t change the fact that I’m living quite comfortably in a new place, this time with a roommate who has benefitted from my experiments with food over the last six months. She has asked me time and time to put up the recipe here and it always slips my mind until I realised a year has passed since I’ve written anything. Hence, here I am again, trying to start anew.

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