July222011
JAPANESE RAMEN with egg and coriander  garnish I was hungry and was looking for something warm to eat, all I found was this pack of spicy ramen noodles in the pantry. First thing’s first, I’m not a fan of spicy food. Yeah I eat spicy very very occasionally. The spiciest food I ate was at an authentic Indian restaurant in Little India, Singapore. Nothing could ever beat that xD Anyway, so what I did to this ramen was use 1/3 of the spicy seasoning for flavoring and add some other concoctions I found. It was more of a mix-and-match situation! Haha! This is not your average 3-minute instant ramen routine. Here’s my own version: 1) High heat, boil water first then put the noodles in. People would always put the noodles in then wait for the water to boil. This is a big no-no for cooking noodles, any kind of noodles. 2) Low-medium heat, cover and let it simmer for 5-7 minutes then stir the noodles until it separate from each other. Cover again for another 3-4 minutes.  I always like my noodles over-cooked a bit so I leave it in for 5 minutes or so. That’s the way I want it because its like I don’t have to chew a lot after a long day, that’s why we’re cooking instant noodles here people! Cook fast, eat fast, digest fast! 3) Add in the spicy seasoning depending on how spicy you want or how salty, for the non-spicy ones.  Typically, after adding the seasoning it’s ready to serve but I made my ramen noodles a bit more special. 4) I added about an estimate of 1 tablespoon of Kikoman soysauce and 1 tablespoon + 1 teaspoon of Japanese rice wine. The Kikoman soysauce gives flavor to the noodles & soup, while the Japanese Rice Wine kicks out some of the spiciness!  5) At this time, the noodle soup should be boiling a bit. Lastly, beat 1 egg in a bowl and pour in into the boiling noodle soup bit by bit. Do NOT throw in the whole beaten egg because this will harden right away making a big chunk of egg in the soup. What we want are small chunky bits of egg swimming around, not a big chunk.  Split the beaten egg into 4 parts: pour 1/4, mix rapidly but controlled. Spread the egg all over the noodle soup. Repeat.  6) Garnish it with some nice aromatic greens like coriander. ENJOY!!

JAPANESE RAMEN with egg and coriander  garnish

I was hungry and was looking for something warm to eat, all I found was this pack of spicy ramen noodles in the pantry. First thing’s first, I’m not a fan of spicy food. Yeah I eat spicy very very occasionally. The spiciest food I ate was at an authentic Indian restaurant in Little India, Singapore. Nothing could ever beat that xD

Anyway, so what I did to this ramen was use 1/3 of the spicy seasoning for flavoring and add some other concoctions I found. It was more of a mix-and-match situation! Haha!

This is not your average 3-minute instant ramen routine. Here’s my own version:

1) High heat, boil water first then put the noodles in. People would always put the noodles in then wait for the water to boil. This is a big no-no for cooking noodles, any kind of noodles.

2) Low-medium heat, cover and let it simmer for 5-7 minutes then stir the noodles until it separate from each other. Cover again for another 3-4 minutes. 

I always like my noodles over-cooked a bit so I leave it in for 5 minutes or so. That’s the way I want it because its like I don’t have to chew a lot after a long day, that’s why we’re cooking instant noodles here people! Cook fast, eat fast, digest fast!

3) Add in the spicy seasoning depending on how spicy you want or how salty, for the non-spicy ones. 

Typically, after adding the seasoning it’s ready to serve but I made my ramen noodles a bit more special.

4) I added about an estimate of 1 tablespoon of Kikoman soysauce and 1 tablespoon + 1 teaspoon of Japanese rice wine. The Kikoman soysauce gives flavor to the noodles & soup, while the Japanese Rice Wine kicks out some of the spiciness! 

5) At this time, the noodle soup should be boiling a bit. Lastly, beat 1 egg in a bowl and pour in into the boiling noodle soup bit by bit. Do NOT throw in the whole beaten egg because this will harden right away making a big chunk of egg in the soup. What we want are small chunky bits of egg swimming around, not a big chunk. 

Split the beaten egg into 4 parts: pour 1/4, mix rapidly but controlled. Spread the egg all over the noodle soup. Repeat. 

6) Garnish it with some nice aromatic greens like coriander.

ENJOY!!

japanese food noodles ramen meal egg savory 

July152011
Unagi Don! Japanese rice bowls are the easiest to prepare; very satisfying to the taste buds and tummy xD 1) japanese rice + sliced unagi + raw egg (break the yolk when it’s already on top of the unagi) 2) pop into oven/microwave until the egg is cooked 3) devour! Don’t mind the eaten part on the side; the smell was just so appetizing! :P  I like mine mixed until the rice is covered with unagi sauce and with some crunchy strips of seaweed added for more flavor :)  Gonna eat slowly until I finish studying for my exam tomorrow… Unagi Don, this is going to be a long night! xD

Unagi Don! Japanese rice bowls are the easiest to prepare; very satisfying to the taste buds and tummy xD

1) japanese rice + sliced unagi + raw egg (break the yolk when it’s already on top of the unagi)

2) pop into oven/microwave until the egg is cooked

3) devour!

Don’t mind the eaten part on the side; the smell was just so appetizing! :P 

I like mine mixed until the rice is covered with unagi sauce and with some crunchy strips of seaweed added for more flavor :) 

Gonna eat slowly until I finish studying for my exam tomorrow… Unagi Don, this is going to be a long night! xD

unagi don unagi japanese food food japanese meal blog savory 

9PM
Finance exam tomorrow. I’m with my study buddies: bowl of Unagi Don + my special omnomnom iced coffee ;)

Finance exam tomorrow. I’m with my study buddies: bowl of Unagi Don + my special omnomnom iced coffee ;)

coffee food iced coffee japanese japanese food meal unagi unagi don blog 

July12011
Wagamama at Wellington, New Zealand It was late and this was the only restaurant open around where we parked our camper van. Plus, my brother said it’s good there because he already tried Wagamama at China.  Yeah, the food was delicious! It’s Japanese cosmopolitan + New Zealand style. Like this one rice bowl I ordered, instead of sukiyaki beef, it was LAMB! How yummy is that?!  LAMB! LAMB! LAMB! baaaa! xD The chefs were also cute, so yeah, plus points! ;)  If you ever live near a Wagamama restaurant branch, take your time off off work or school and just sit in their relaxing ambience late at night (like 10PM) and eat a late dinner there. Indulge in their savory flavors and just chew, chew and chew.  New Zealand is the best! 

Wagamama at Wellington, New Zealand

It was late and this was the only restaurant open around where we parked our camper van. Plus, my brother said it’s good there because he already tried Wagamama at China. 

Yeah, the food was delicious! It’s Japanese cosmopolitan + New Zealand style. Like this one rice bowl I ordered, instead of sukiyaki beef, it was LAMB! How yummy is that?! 

LAMB! LAMB! LAMB! baaaa! xD

The chefs were also cute, so yeah, plus points! ;) 

If you ever live near a Wagamama restaurant branch, take your time off off work or school and just sit in their relaxing ambience late at night (like 10PM) and eat a late dinner there. Indulge in their savory flavors and just chew, chew and chew. 

New Zealand is the best! 

new zealand lamb rice bowl food japanese wellington blog savory 

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