Baked Norwegian Salmon with baked toasted capers on top, fresh veggies on the side and 1/4 cup of red rice. You can skip the rice and alternate it with a slice of wheat bread instead.
Diet tip: Portion control. Only eat what your body needs, and that’s it. Control!
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!!
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
Finance exam tomorrow. I’m with my study buddies: bowl of Unagi Don + my special omnomnom iced coffee ;)
Onions make your breath stink! That’s what they all say.
But I’m going to show you a way of preparing a pure onion dish without giving you stinky breath! xD
Bake it!
Since baking the onions will dry out the onion’s juice, leaving it crunchy and still tasty!
I used white sweet onions for this Onion Rings dish. Sliced at least 1cm thick.
Dipped it in the batter i prepared prior to slicing the onions. Make sure the onion slice is fully covered before moving on to the next step.
After fully dipping the onion slice in the batter, cover it with the crumbs prepared also prior to slicing the onions. Fully cover it with the crumbs if you must. I wanted it extra crunchy, so that’s what I did ;)
Place them on an oven-safe tray, with spaces in between.
Bring them in the oven for 8 minutes at 375F. Turn them upside down. Bake for another 8 minutes. LE POOF! Tasty, crunchy, scrumptious Onion Rings!!
This was what’s left. Everyone was picking and eating on the baked ones every time they pass me by while the other onions were still inside the oven so the platter was never full hahaha!
TIP on dipping the onions in the batter and crumbs:
Use LEFT hand for the batter. Use RIGHT hand for the crumbs.
I only used left hand for one onion because I was holding my camera with my right hand xD
I know there isn’t much effort nor creativity put in here but this is the best salad with the best salad dressing I’ve ever had. (If you know there’s another “best salad” in town, let me know *sarcasm*) >.<
Just mix up some Romaine Lettuce, Aruglua/Spinach (choose only one because you wouldn’t want your salad to have lots of coarse-y leafs), some kind of mini purple lettuce (not the round one) and another type of leafy greens which name I’m not familiar with xD
+ some mangoes!
Then add the best salad dressing ever! No, this didn’t come out of a bottle, it’s purely home-mixed ;) There is a secret ingredient you guys would never probably guess out right because it’s like the most opposite of the balsamic vinegar. (Ask me if you wanna know. I want some inbox love haha)
Toss it up and down, up and down until everything has some touch of the sauce. Do not put too much salad sauce because this will ruin the crunchiness of the leaves and leaving it soggy.
Has anyone tried something exotic lately?
Well, this was taken a year ago and to tell you the truth, I didn’t dare eat that thing.
That’s a grasshopper guys!
I wouldn’t dare if it’s something that involves, but not limited to, insects, intestines and/or organs.
I like pasta.
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I like making things from scratch
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Pasta lasagna made from scratch!
From mixing the dough to kneading to boiling it. The red sauce and béchamel sauce were just extra. Of course no one wants their pasta without sauce!!
Kneaded the dough and left it in the fridge to sit overnight.
Here’s the hardest part! Flattening the dough! See, I don’t have a sheeter and I left my rolling pin somewhere so I just used a glass cup with flat exterior.
I wanted it thin and smooth so i kept on rolling and rolling until desired thinness. Boy that was exhausting!
But it was all worth the effort!
Here’s the thing with fresh-made pasta: boil it right after making it, whether flat or strips or ravioli-type, you have to boil it right away to avoid hardening and cracking of the uncooked pasta.
SOOOO DELICIOUS!!! I want to make some more despite how much effort I have to put in for just 1 family serving-size lasagna! ;P
And look! It’s in a lunchbox!! How cute is that?!
…who knew beach resorts possess cool styles and techniques when serving the food to the customers, eh?
Exhibit A: The Chili pepper was sliced to like some sort of floral silhouette
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B: They didn’t use a traditional porcelain plate but instead, they used a straw like basket with banana leaf over it…regardless, the food was tasty!
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C: last but not the least! I just had to point out that their paper cups were so cute!
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extra: a beach resort without a coconut picture is not a real beach resort!
Let’s see if you’re gonna get this equation haha :P
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(Chicken legs + carrots + bell peppers + rosemary + crushed peppers)
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Olive Oil
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Pop into oven
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Tracey’s Simple Chicken Dish
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GET IT?
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