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无他，只是带相机出门去玩玩镜头（不是我的镜头⋯⋯）

Nantsuttei Ramen

This is our favourite ramen place in Singapore by far. We've tried a lot of ramen recently, like Hachifukumaru Ramen (by Nantsuttei group), Keisuke Tonkotsu King at Tanjong Pagar, and also ramen from Tampopo Japanese Restaurant. Not to mention, before we tried any of these, years back we ate a lot of Ajisen Ramen.

Still, we always place Nantsuttei Ramen #1!

A view at the busy kitchen


The main reason that other ramen places could not replace Nantsuttei is the soup. The soup is pork bone based, and also the garlic! On top of that, you could still ask for more garlic to top up on your own. Yes, the soup makes a whole lot of different in this ramen.

The other ramen places that we've been trying out, are chicken based soup. Not as fragrant.


The basic ramen, $12.


We always order the basic ramen, because other portions are just too big for us! And most importantly, remember to add the tamago (egg!). Ramen is not ramen without runny-egg-yolk-tamago :)

You can also try the buta manma (char siew rice) if you go Nantsuttei Ramen, it's one of my favourite too!

Sunday Smoked Salmon Sandwich

It's Sunday again!

Like some other Sundays when the Man stays at home, we try to wake up earlier to make breakfast.  Or sometimes we take turn to wake up earlier to make breakfast.

Ever since the lunch in Drips Bakery Cafe on Friday, I fall in love with the mustard so much, I tried to remake a somewhat similar smoked salmon sandwich that I had in the cafe.

First, I spreaded a little of the mustard on one side of the sandwich and left another side empty. Then, I put them into the oven which was preheat to 200 Celcius.


Pre-toasted bread



While I was waiting for the bread to toast, I washed the lettuce, cooked an egg omelette, prepare the sauce to spread on the smoked salmon. The Man never like smoked salmon which was too salty. I wasn't sure about the one that I bought, so I created a sauce on my own, hoping to counter the saltiness of the salmon. I mixed a little honey into mayonnaise and spread them on the salmon. I though the work well :D


Half of the sandwich



Half of the sandwich



The breakfast!


I covered the salmon with more lettuce, spread more mustard on the bread, dressed the egg omelette with basil leaves. Tadaa!


My Sunday breakfast!


Anyway, this was one expensive breakfast. The smoked salmon itself cost me about $9. Man! No wonder the cafe charged me $15.80 for a sandwich which was probably double the size of what I made.

But still, I like trying food outside,  cause that way I could learn more food to be tried out at home :)

Dinner

These things that I cooked tonight were so simple, I do not need to write any recipe here. They were all instant stuffs.

 
Angel hair with Pesto sauce from Marks and Spencer, sprinkled with Parmesan cheese and Basil leaves. Yummy!



Discovered this wonderful mustard sauce yesterday when I had lunch with colleagues at a cafe. Fell in love with the sauce and can't resist to buy it from Cold Storage. I'm still having sore throat, so I only toasted the bread slightly.



Half zuccini with a little bit of lemon juice, into a cup if plain yoghurt :)


That, made my healthy dinner.

鮪お握り

Decided to お宅 today. So I bought some ingredients from supermarket yesterday, to prepare for today's meal. It's been a while since we had onigiri at home. Yee Hau pointed that out some weeks ago. So I made some :)

When I was trying to locate all the accessories in the kitchen this evening, I realized it had actually been a year since I last made onigiri. I haven't been making any since we moved here. Yea, a year!


Tuna Onigiri

Since it's going to take the same amount of effort, I cooked 2 cups of Japanese rice. Turned out, we had 18 small little onigiris! Hehe..

I had 4 and Yee Hau had 6 for dinner, with a cup of Japanese green tea. The rest of the onigiri will be our breakfast tomorrow :)

Ingredients:

1. Japanese short grain rice
2. Sushi vinegar
3. Sesame
4. Tuna (I used canned tuna)
5. Furikake
6. Pinch of salt and sugar
7. Seaweed

Methods:

1. Cook the Japanese rice as the instructions in the packet. I used the rice to water ratio, 1:1.5.
2. Cut the seaweed into desired size while waiting.
3. Boil water for green tea while waiting.
4. When the rice is cooked, add vinegar into the rice and stir well. (I used 1 tablespoon of vinegar for a cup of rice)
5. Sprinkle a pinch of sugar and stir.
6. If you're as lazy as me, you could add in the ingredients at this point and stir so that you won't have to do the wrapping later on. I add in the sesame, furikake and tuna. Stir them well.
7. Spoon the rice and ingredients into your onigiri mold. 
8. Wet your hand (prepare a bowl of clean water by the side), coat your hands with salt.
9. Take the rice out of onigiri mold with your "wet and salted" hands, wrap the rice with seaweed.
10. Continue until you finish wrapping all the rice.
11. Make yourself a cup of green tea.
12. Tadaa! Serve :)