Kita no Ryoba, Sapporo, Hokkaido (Revisited)

Tags

abalone, awabi, crab, curb market, Hokkaido, japanese, kani, lunch, market, restaurant review, sapporo, tourism, travel, uni

Back here again at Kita no Ryoba (curb market, Sapporo). It’s become a common haunt now every time I’m in Sapporo. You can read my previous post about it here.

So, I decided to try a couple of new things on the menu.

Clearly this uni don is not one of them. Still a favorite, and still delicious. Probably not the top quality grade A uni (or at least not in my humble opinion), but nevertheless a very satisfactory bowl.

Thought this was interesting and gave it a go. Uni and abalone grilled with a big lump of butter. I still prefer my uni raw and creamy, is that not the whole point of it anyway? The texture of it? Cooking it seems like such a waste.

The abalone however, was decent. I would order it again.

I requested for lightly seared otoro and was pleasantly surprised to find it perfectly seared. I’d half expected it to be overcooked to canned tuna standards or not quite cooked enough. This saddled the fence just right.

Now this is what I’m talking about! A whole crab! I’ve never ordered crab as it is often difficult to eat (read: I’m just a lazy eater), but my sister had been looking forward to this, unbeknownst to me. So she ordered a whole crab and ate her way through most of it.

The Japanese way. They make it so convenient to eat, there is no excuse not to have it!

Part of my concern with all the fabulous looking cold pre-boiled crabs ostentatiously displayed in the market, and even in the New Chitose airport, is that all the natural sweetness has been voraciously boiled out of the crab, leaving behind stringy, tasteless and over cooked meat.

I was wrong. So very wrong. And the crab was tantalizingly plump, meaty and sweet, I very much regret bypassing this every trip I’ve been to Hokkaido. I’m sure not every crab is good but I couldn’t fault this one.

Zero alcohol beer that I order every time I’m in Hokkaido.

Til next time!

Kita no Ryoba (curb market)

ヤン衆料理 北の漁場

2F, Kita 11 Jōnishi, Chūō-ku, Sapporo-shi, Hokkaido

Coconut Club, Singapore

Tags

brunch, coconut club, dinner, lunch, nasi lemak, nostalgic, restaurant review, singapore, singapore restaurants

Hands down, the best nasi lemak in Singapore. It’s comparable if not better than the famed Village Park nasi lemak in KL, by virtue of its superior fried chicken and convenient location, nestled within Ann Siang hill. I would, however, give Village Park the edge for its sambal.

The coconut club adopts a no straw policy. A minor inconvenience that’s for sure but I believe it’s a good notion, whether or not they’re trying to skimp on the cost of plastic straws.

You’re given a basic nasi lemak option and the option of jazzing it up with additional items like more egg, extra chicken and the such. I can’t quite remember the drinks unfortunately, although I most likely went for the Milo. Nasi Lemak and Milo, what a winning combination!

I greedily opted for an extra fried egg and almost regretted it when the food arrived. Portions are generous when it comes to their exceptional nasi lemak, not that I’m complaining at all as I love my food.

The fried eggs are nicely browned just around the edges and yolks ooze a perfect molten gold. Fried chicken is seasoned well and manages to be a tantalizing crisp golden brown on the outside and all tender juiciness on the inside. Even the ikan bilis is crisp and crackling perfect, nudging away every memory of stale, chewy ikan bilis in lesser eateries. And what is nasi lemak without the full monty ? There’s a generous helping of peanuts and the usual side of cucumbers to help combat the spice of some very delightful sambal. It can get a tad spicy, so fair warning.

We ended the meal with a bowl of chendol each. The shaved ice is so fine it tastes like it belongs in the acclaimed powder snows of Niseko. However, I tend to mix my chendol up and stir it into a soup before I eat it, so the texture was unfortunately lost on me. I would have preferred more gula melaka and other toppings but this was a decent go.

One of my favourite haunts these days, should I decide to let loose and go on a binge!

4.5/5 for the nasi lemak!

Address: 6 Ann Siang Hill, Singapore 069787

Shepherd’s Pie

Tags

autumn recipes, brunch, chives, comfort food, easy recipe, lamb mince, lamb sauce, lunch, mash, mashed potatoes, One bowl meal, pie, rosemary, sheperds pie, thyme, winter recipes, worcestershire sauce

I’ve been itching to have a go at making this pie for a while now! What’s not to love about creamy mashed potatoes and a hearty thick lamb mince ragu all in a single bowl? It’s a pretty balanced meal is it not? Carbs, protein and vegetables? Let’s forget for a moment about the amount of cream and cheese that went into it and label it as the ultimate balanced meal.

Comfort food. Easy to put together. I will definitely make this again! The recipe calls for peas and corn as well but I made do without them since I’ve got a picky eater on my hands today!

Ingredients 

Meat Layer

• Minced lamb – around 700 grams
• 2 carrots, diced into smallish cubes
• 1/2 cup fresh corn kernels
• 1/2 cup fresh English peas (if you’re feeling lazy there’s always the frozen mixed vegetables option which has carrots, corn and peas all in one convenient bag. Use 1.5 cups of the mix then)
• 4 cloves garlic finely minced
• 1 cup minced onion
• 3 tsp chopped rosemary leaves
• 3 tsp thyme leaves
• 1 1/2 cups chicken broth
• 1 cup dry red wine
• 3 tbsps Tomato puree, have an additional 3 tbsps on hand if you prefer more of it in the ragu
• 2 tbsps Worcestershire sauce – other recipes call for 1 tsp, I found it insufficient and ended to my taste, so add to your taste
• 2 tbsps all purpose flour
• pepper to taste

Potato Layer

• 700 grams peeled russet potatoes approx.
• 200 ml cream
• 30g salted butter
• pepper to taste
• 1 tsp garlic powder (optional)
• 1 cup grated cheddar cheese
• fresh thyme leaves

Cooking Instructions  

• Heat up butter in a large deep skillet on medium high heat
• Add the chopped onions first, and cook until translucent and starting to caramelise.
• Add the garlic and fry for about half a minute or so until that’s soft
• At this point if the mixture is getting a tad too dry, add a little more butter. After which we can now put the lamb mince into the pan to brown. Break up the meat into small pieces (the smaller, the smoother the ragu will be, but that’s only if you like it that way)
•  Mix in the vegetables, we’re only adding them now as we don’t want to overcook them
• Sprinkle the thyme and rosemary over the mixture and give it a good stir.
• Pour in the red wine, chicken broth, Worcestershire sauce and tomato puree and flour.
• Bring the sauce to a boil and lower the heat to simmer for a couple of minutes. The flour should thicken the sauce in the process.
• Turn the heat off and cover with a lid.

• As for the potatoes, place them in a large pot and cover with cold water
• Add salt to the water
• Bring to a boil. Once they are pierced easily with a fork, drain them. Check in about 10 minutes, if the potatoes are still resistant to the fork the leave for a bit longer. However, take care that you don’t overcook them. Don’t want mushy potatoes!
• Press the potatoes through a ricer (or mash them by hand) and put aside.
• Meanwhile, melt the butter in a saucepan and add the cream. Bring this to a gentle simmer before adding the potatoes to the cream and mixing it all up. Season with salt and pepper.
• (Additional step:- you can put the mashed potatoes through a sieve to get rid of all the lumps for that smooth mash)

Ladle the ragu into your prettiest deep dish (one that is oven-compatible). Sprinkle a layer of cheese over the ragu.   Spread the mashed potatoes evenly over the ragu like so.
After which you’re done. You can use a fork to create patterns on the mash which will turn out a little crispy after some time in the oven. My ideal meat ragu to potato ratio  is 3:1.

However, you can add more if you like your mash. Here, I decorated the top by squeezing the potatoes through a decorative nozzle.

Sprinkle some cheese over the top of the mash layer, and arrange some thyme leaves strategically into the top layer as a sort of garnish and for the fragrance.

Bake at 205 Celsius for around 20-30 minutes
Added some chopped chives before serving, just because I like chives.
  

Lobster glass noodle soup with shaoxing wine.

Tags

big head prawn, big head prawn noodle soup, Chinese, chinese lettuce, chinese soup, chinese soup noodles, coriander, dinner, easy meals, glass noodles, healthy, Home Cooking, huatiao, large prawns, lobster, lobster glass noodle, lobster glass noodle soup, lobster noodle, lobster noodle soup, lunch, Noodles, One bowl meal, prawns, seafood, sesame oil, shaoxing wine, Soup, South East Asian, stew, wine broth, wine soup

Here is the second half of the lobster (first half of which went to making the lobster pasta) and the easier recipe of the two. The original version called for fresh river prawns/big head prawns but since I had the lobster, I figured I could use that instead and add in some large prawns as a bonus. Since there is no recipe that I could refer to online I tried to recreate the taste the best I could remember. Turns out I’m actually quite satisfied with the results! Now without further ado, the recipe:-

Ingredients (4 pax)

• 1/2 lobster
• 6 large prawns (in my first attempt I used 3, but the attempt with 6 prawns tasted better)
• 1 inch ginger, sliced
• 1 tbsp minced garlic
• 1 tbsp minced onion
• 1/2 cup Shaoxing wine (maybe a dash more if you like)
• 5 cups chicken stock
• Chinese lettuce (I used a quarter of a head), cut into bite sized pieces
• 1 tsp sesame oil
• 150g Glass noodles
• Spring onions chopped into large three inch sections.
• Coriander for garnish
• Finely chopped spring onions for garnish
• salt

The array of ingredientsGlass noodlesLarge lobster.

So we shall start with the prawns. De-shell all the prawns and set the shells/heads aside. Do NOT throw them away! Then devein them and cut each prawn into three sections.Size of the prawn heads and my hand, just for comparison. Lots of flavour in those prawn heads! 

Cut the lobster into half. If the lobster is as spiny as this one, do use a towel and be very careful when handling it. A pair of strong kitchen scissors would be a great help here.

More pictures of the lobster… as you can probably tell, I’ve added pictures from a second lobster noodle attempt into the mix. The second lobster looked way fresher and more succulent with its firmer white flesh and golden globules.

When you’ve managed to cut the lobster into half lengthwise, chop the tail into three parts and dig out some of the flesh from the head (I forgot to do that here) and set that aside with the prawns. Leave the orange/golden stuff behind.

Heat up some oil in a large pot and fry the ginger, garlic and onions until the onions are translucent and the aroma of the ginger comes out. It helps to crush the ginger before or during this step.Add the prawn shells and fry until half cooked (almost that coral colour they become when they’re fully cooked) before adding the lobster head to the pot.Continue frying for a minute or so, adding a little oil if it gets too dry. Then add the shaoxing wine to soak up all that flavour that’s coming from the prawn shells and lobster head. I actually would have liked to add another half cup of shaoxing wine but I was worried my family may not like the taste so I stuck with half a cup, but go ahead and use that extra half a cup if you like. 

Add the stock and simmer for around 15 minutes before turning off the heat. Cover the pot with its respective lid and leave it for perhaps an hour.

Then, remove the prawn shells from the stock (if you had a strainer bag in the first place, use it to hold the prawn shells because it can be a chore to pick them out from the soup).

Toss in the lobster and prawn meat that was set aside earlier, along with the spring onion sections, lettuce and glass noodles. The reason why we cook the shells and the meat separately is so that we can extract the most flavour out of the seafood from the shells without overcooking the meat, which is only added at the end. If you were to cook the meat right at the start, you’re going to end up with some very hard, overcooked and dry chunks of prawn/lobster which is such a waste of good seafood.

Place the lid back on and bring the soup to a boil.

Add the sesame oil at the end and season with salt. Top with chopped spring onions and coriander. Easy peasy!

Hoedeopbap again!

Tags

dinner, easy recipe, healthy, hoedeopbap, hotate, hwedeopbap, koream sashimi salad, lunch, One bowl meal, quick meal, sake, salad, salmon, sashimi, scallops

Bought some really fresh, plump salmon sashimi and some scallop as well. Thought I’d just quickly whip up some hoedeopbap (Korean sashimi salad) to go with some freshly cooked rice. Rice is one of my guilty pleasures and I try not to have carbs at night but I couldn’t resist… yet again T___T

Here’s the link to the initial post I did up on Hoedeopbap. I just changed some of the vegetables and type of fish according to the ingredients that I have on hand. The one thing that doesn’t change is the sauce. Also, I managed to get hold of Korean perilla leaves (kkaenip)! It was so difficult to find in Singapore, so I was shocked when I came across it by accident in a korean grocery store in Kuala Lumpur. I quickly snapped up 3 packs of it!

My prize: the korean perilla leaf in all its glory

And the rest is just arranging the salad so it looks pretty 😉

Mix it up well and good.

Devour!

❤

Bento assortment: Pandas and strange creatures galore!

Tags

bento, character bento, eggs, furikake, Home Cooking, japanese, Kyaraben, lunch, lunchbox, onigiri, panda onigiri, rice, sausages, seaweed

Never knew that bento-making could be made into a fun bonding session with friends 😉 At my age, bonding/get-togethers normally mean just meals or drinks so I was a little apprehensive at first. As it turned out, it was pretty entertaining!

We used several items, as I’ll list out below, to assemble our bentos. They may not be perfect but I think its the experience that counts ;D

This is just a short picture post as there aren’t any instructions… just do whatever you like and go crazy with your food!

Tools used:

• Cute and colourful picks
• Panda rice mold
• Seaweed cutters (panda shaped and various smileys)
• Small knife
• Small scissors
• Tweezers

Food used:

• Plain white cooked short grain rice
• cooked white short grain rice mixed with salmon furikake topping
• An assortment of fruits
• Shiso leaves
• Cheese slices
• Cocktail sausages
• Furikake
• Boiled eggs
• Wasabi peas
• Seaweed

So here’s my bento, the pandas, the failed hatched chick and cheese swirls:

Below are the bentos my two friends came up with.

I’m now all revved up to make cuter bentos soon! Its a nice change to seaweed art, but of course I won’t abandon that either. I’ve yet to make Rurouni kenshin bentos!

Deconstructed bibimbap bento

Tags

bento, bibimbap, breakfast, character bento, character bentos, cute, deconstructed, easy bento, food art, healthy, Home Cooking, Korean, Kyaraben, lunch, lunchbox, panda character bentos, vegetables

Spicy and Sour Szechuan Pork glass noodles

Tags

Chinese, dinner, glass noodles, hot and spicy noodles, lunch, ma la, Noodles, pork, sichuan, sichuan glass noodles, sichuan hot and sour noodles, sichuan peppercorns, sweet and sour, szechuan, szechuan peppercorns, vinegar, zhejiang vinegar

Spicy and Sour Szechuan Pork glass Noodles

Back at Warwick I ate a lot of junk food. By junk food I mean instant noodles and pre-frozen meals. There’s one particular type of instant noodles that I used to love, some sort of Szechuan spicy glass noodles in numbing, vinegary soup and peanuts. I used to add lots of bacon to it, a sinful, spicy bowl on a cold winter day.

I don’t know where I can find this particular brand of instant noodles anymore so I searched online to see if there’s a recipe that comes close to the description of “Szechuan, spicy, numbing and sour” and I was pleased to come across this recipe ;D I adapted it slightly, not much change, and I loved the result! I must say though that there’s quite a bit of seasoning that goes into the noodles.

Ingredients (recipe taken and adapted from http://tofoodwithluv.blogspot.sg)

• 150g sliced pork tenderloin (or minced pork if you prefer it)
• 80g glass noodles
• 2 cloves garlic, finely chopped
• 1 tsp grated ginger
• 1 1/2 cups chinese cabbage, cut into 1.5″ x 1.5″ squares
• Oil for frying

• 1 tbsp chilli powder (or more)
• 1 tbsp chilli oil (“la yu”)
• 1/2 tsp chilli bean paste (“Douban Jiang”)
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1/2 tsp sugar
• 1/2 tsp chicken stock powder
• 1/3 cup water
• 2-3 tbsp Chinkiang black vinegar
• 1 tbsp rice vinegar
• 1/4 tsp sesame oil
• 1/2 tsp finely ground toasted Szechuan peppercorns/ or about 3-4 kernels crushed whole Szechuan peppercorn (or more if you like that numbing taste)
• 1 spring onion, sliced
• A handful of Chinese coriander/cilantro for topping

• Marinade:
• 1 tbsp light soy sauce
• 1/4 tsp pepper
• 1/4 tsp sesame oil
• 1 tsp cornflour
• 1 tbsp water

Method

1. Marinade the pork and set aside for 30 minutes. Meanwhile, cook noodles in boiling water for 10 minutes or until cooked. Rinse under cold running water for a minute until all the starch is gone. Leave it to sit in a bowl of iced water so the strands don’t stick.
2. Heat up 1 tbsp oil in a wok and brown the meat, if you are using minced meat, break it up as you go along. Push the meat aside and add 1 1/2 tbsp oil. Fry the garlic and ginger, then add the chilli powder, chilli oil and chilli bean paste. Fry for about a minute, then mix through with the pork.
3. Add the soy, wine, sugar, vinegars, chicken stock powder and water. Bring to a boil and simmer 1-2 minutes until the sauce is slightly reduced. Add sesame oil, Szechuan pepper and turn off the heat.
4. Toss the blanched vegetables and cooked noodles in the sauce until it’s thoroughly incorporated and transfer to a serving dish. Top with some chopped spring onions and cilantro.

Panda bear sandwich and chick

Tags

bento, boiled egg, cheese, healthy, Kyaraben, lunch, lunchbox, panda, panda sandwich, quick meal, Sandwich

Just a quick picture post 😉

Kimchi Bibim Guksu (Spicy cold noodles with kimchi)

Tags

bibim guksu, cold noodles, dinner, fast meals, gochujang, kimchi, kimchi bibim guksu, Korean, lunch, mains, Noodles, perilla, quick meals, sesame, sesame oil, shiso, spicy, spicy cold noodles

I’m a big fan of Korean dramas and variety shows (I’m sure I’ve mentioned this before). I blame it on those very shows that I’m getting fatter by the day. They make Korean food look so sooooo appetizing! These are one of the dishes that I saw on the telly sometime back. It sounded and looked good… cold kimchi noodles.

After a bit of research, I decided to try the recipe from Korean Bapsang (website below). Her stuff is what you’d call “daebak” (awesome). Her food photos and recipes seem pretty and easy to follow so I made the noodles a few months ago with the recipe. It was good! Totally would make this again. Cold, sour rounded by some sweetness, and a little spice. And kimchi always makes everything taste better.

http://www.koreanbapsang.com/2011/07/kimchi-bibim-guksu-spicy-cold-noodles.html#.Ug-0fhYqS0s

Speaking about spice, I ordered this dish today at a Korean restaurant. All I can say is that I must have downed a whole jug of iced water after a few bites. I’m a person that would sprinkle chilli flakes liberally all over my food and use chilli padi soy sauce as a favourite condiment so I don’t think my spice tolerance is that low. But I really couldn’t enjoy the noodles, it being so spicy! So if you’re not a fan of spicy food, you can adjust the level of gochujang to suit your preferences (this recipe isn’t that spicy in any case).

Secondly, on my recent trip to Japan, I frequented a korean restaurant in Takashimaya, Tokyo (I really liked it!) and made a discovery. In all my posts on Korean food so far I’ve been referring to shiso/Japanese perilla leaves as the Korean perilla leaf. When I tried the real Korean perilla leaf I was taken aback. I absolutely had no idea that they were so different! As wikipedia clarifies:

“The flavor is distinct from Japanese perilla, and the leaf appearance is different, as well – larger, rounder, flatter, with a less serrated edge, and often a violet coloring on the reverse side.”

Well that explains why the leaf was so large. So now, I’m on a mission to find Korean perilla leaves in Singapore ;p

Ingredients (2 pax); recipe from Korean Bapsang

• 8 – 10 ounces somyeon (somen) noodles
• 1 cup thinly sliced kimchi (fully fermented)
• 1/4 cup juice from kimchi (use a little more soy sauce and vinegar if unavailable)
• 1 tablespoon Korean red chili pepper paste, gochujang (adjust to taste)
• 1 tablespoon soy sauce
• 1 tablespoon corn syrup (use honey or more sugar if unavailable)
• 1 tablespoon sugar
• 2 tablespoons rice or apple vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• Optional garnish:
• 4 perilla leaves, kkaennip, thinly sliced (my pictures show the Japanese perilla leaves/shiso leaves)
• (or cucumber or lettuce, thinly sliced)

Cooking instructions

Bring a medium pot of water to a boil while preparing the kimchi sauce.

Thinly slice the kimchi and place it in a medium size bowl. Add the remaining sauce ingredients and mix well.

Add the noodles to the pot of boiling water. Cook the noodles according to the package instructions (3 – 4 minutes).

Prepare a bowl of iced water to dip the noodles into. The recipe in Korean Bapsang calls for cold water, however if it is not cold enough the noodles could get soggy quite easily. So just in case, just use iced water.

Drain the noodles quickly and shock in iced water to stop the cooking. Drain and rinse in cold water again. Repeat until the noodles become cold. Drain well.

Here’s the fun part! Throw your cold noodles into the sauce mixture and toss so that the sauce coats the noodles evenly. Try not to over-handle the noodles with utensils or you could get mashed noodles. Not yummy. Use your wrist to toss the noodles in the bowl and use chopsticks to further mix the noodles.

Dish into a serving bowl and top with (Korean) perilla leaves. I thought Japanese ones worked just as well.

Perfect dish for a hot day!