July 14, 2017 § 1 Comment
In a corridor lined with ramen joints, we randomly picked one that could sit all 7 of us.
We chose an empty shop and hoped for the best. What we had was a white translucent soup, rich and nutty, accented with pork slices, bamboo shoots, seaweeds, ginger, garlic, half a soft boiled egg, corn and topped with a small piece of butter.
Strange but hey, it is their specialty, they say. I enjoyed it mainly because I love corn and adore butter. The richness of the broth calls for sharing and I’m glad we did. It was the perfect size to pair with a side order of gyoza.
Miso Butter Corn Ramen at Sapporo Ramen Kumakichi; 3 Chome – 8 Minami 5 Jonishi
Believe me when I say that it is the one thing that would get a group of seven to quickly agree on a meal. I mean, who doesn’t like ramen? Even if you weren’t head-over-heels in love with it, hot broth, noodles, and pork would appeal to anyone on any frosty day. And that was how we ended up in the Ramen Alley in Susukino.
I’ve always been drawn to noodles. It has always been a staple in our house when I was growing up. Though I discovered ramen a while back, I only learned to appreciate it in 2013, on my very first trip to Japan. Even back then ramen alleys are big. It may not offer the best, but it is the easiest way to get your fix. Because Hokkaido is ramen mecca, ramen clusters are everywhere.
Asahikawa Ramen at Ramen Village
So we were on our way back from the Asahikawa Zoo, and we saw a sign pointing the Asahikawa Ramen Village.
And because it is nearly lunchtime, we detoured to find ourselves in the midst of eight of Asahikawa’s popular ramen shops, once again at a lost for which one to enter.
Considered one of the three top ramens in Hokkaido, it is a blend of pork, chicken and a seafood broth flavored with soy sauce. This makes for a rich and complex soup best paired with curly noodles. It also has a top layer of lard to prevent the soup from cooling too quickly in the frigid Hokkaido weather.
This. This was amazingly satisfying. So glad we spotted that sign on the highway. It was the best detour we had even if we had to ask a store owner who can speak English to call us a cab to get back to the town center.
Asahikawa ramen at Tenkin; Nagayama 11-jyo, 4-chome
Actually, there is a third famous Hokkaido type ramen, but it is found down south, in Hakodate, the city of gourmet foods. Another trip to Hokkaido is called for, perhaps sometime in spring so we can explore the southern part of Hokkaido and its ramen, among other things.
June 2, 2017 § Leave a comment
Just back from a month-long trip, which hopefully explains why this blog went without a post for so long, I thought it fitting to share a simple favorite to start the momentum going again (crossing my fingers).
You see, before a long journey, I try to do as much work as possible in the hopes that when I get back, I won’t have too much of a backlog. But we all know that that never actually happens, right? So I try to catch up.
Which means no lunch outs for at least a week (which usually happens pre and post travel), but that’s ok. I had this most of last week.
You should know by now that canned tuna never fails me and no matter what, it has to come with capers and dill. And so it goes without saying that my version of the tuna sandwich/salad – whatever you want to call it has both and more. See?
that’s tuna, capers, dill, mayo, salt and pepper to taste.
That’s pimento to add a hint of smokiness to it.
So there you have it… my tuna sandwich. Simple, I told you, and different, in a good way. Have a great weekend, you guys!
March 16, 2017 § Leave a comment
A combination that the hubby absolutely adores, and I have, through him, learned to love as well. I’m not exactly a chocolate kind of girl but this union has made me crave it at times. It’s now my combination of choice when it comes to chocolate. If you’re wary of the fusion, one taste of this will make you a believer.
The recipe I found was weak in orange flavor, so I added grated orange and orange liqueur, preferably Grand Marnier, on the frosting.
And because a quarter has almost past that I’ve been silent on the blog front, here’s the recipe without further ado…
Chocolate Orange Cupcakes (tweaked from a Williams-Sonoma Cake Recipe)
What You’ll Need:
- 3 tablespoons Dutch-processed cocoa powder
- ¼ cup hot water
- 1 ¼ cups unbleached all-purpose flour
- ½ teaspoon each baking powder and baking soda
- ¼ teaspoon salt
- 1 -2 oranges (depending on the size; I used 1 large orange)
- 2 large eggs, at room temperature
- ¾ cup granulated sugar
- ½ cup buttermilk, at room temperature
- ½ teaspoon vanilla extract / essence
- ¼ cup unsalted butter, melted and cooled to room temperature
For the Frosting
- 6oz. (170g) bittersweet chocolate
- 1 cup unsalted butter, at room temperature
- 2 cups confectioner’s (icing) sugar
- 2 tablespoons orange liqueur
- 1 tablespoon orange zest
What You Do:
- Preheat the oven to 350ºF (180ºC). Line 12 standard muffin cups with paper liners.
- In a small bowl, stir the cocoa powder into the hot water until dissolved; set aside. Sift the flour, baking powder, baking soda, and salt together into a bowl. Grate the zest from the orange into the bowl. Set aside.
- In a large bowl, whisk together the eggs and granulated sugar until well combined. Whisk in the buttermilk and vanilla, then the dissolved cocoa. Whisk in the melted butter, then the dry ingredients.
- Using a tablespoon, divide the batter among the muffin cups, filling each about half full. Bake until the cupcakes are puffed, and a skewer inserted into the center of one comes out clean 15-20 minutes. Let cool completely on a wire rack. Remove the cupcakes from the pan.
- To make the frosting, melt the chocolate and let cook to room temperature. Meanwhile, using a stand mixer, beat the butter and confectioner’s sugar with the paddle on medium speed until creamy and smooth, about 3 minutes. Beat in the melted chocolate, orange liqueur, and zest until combined. Fill a pastry bag fitted with a ½ inch (12mm) star tip with the frosting and pipe a spiral on top of each cupcake. Refrigerate the cupcakes for 30 minutes before serving to set the frosting. Makes 12 cupcakes.
To melt chocolates, chop it into small pieces and put it in a stainless-steel bowl. Set the bowl in a saucepan over but not touching, barely simmering water. Heat until the chocolate melts, stirring occasionally. Do not allow any water or steam to come in contact with the chocolate, or it will become stiff and grainy. Or, chop the chocolate into large pieces, place in a microwave-safe dish, and microwave on low for 1 minute. Continue to microwave if necessary, checking every 20 seconds, until the chocolate looks softened, then stir until smooth and liquid.
January 16, 2017 § Leave a comment
Credits: JSprague Digi In Deeper Course Material
This noodle soup dish has a typical Yunnan local flavor that could only be had in some parts of Yunnan and carries with it a love story. A scholar, preparing for the imperial exams retreated to an island in a lake. The wife delivers lunch to him daily, crossing a long wooden bridge. Dismayed that she couldn’t keep it warm, figured out that adding a thin layer of fat on top prevents the heat from escaping. And by doing this, she discovered that she could bring the broth across the bridge and cook the rest of her Noodle Soup there.
And with that, I had our driver bring us to Qiao Xiang Yuan, a restaurant chain famous for its Guo Qiao Mi Xian, which translates to Across the Bridge or Crossing Bridge Rice Noodle.
Driver Wang ordered for us. Minutes later an attractive mix of ingredients laid before us. There were slices of lightly cooked (some raw) meats, Yunnan ham, strips of bean curd sheets, mushrooms, vegetables, rice noodles (of course) and a piping hot broth with a layer of chicken fat and oil glistening on top, the key to this noodle soup. The meat sliced wafer thin so that it will cook almost immediately when added to the broth. Once the vegetables and noodles are added, stir it a bit, and the Guo Qiao Mi Xian is ready to eat.
A must try when in Kunming.
Qiao Xiang Yuan: Shulin Jie, Wenhua District, near Jinbi Guang Cheng
November 26, 2016 § Leave a comment
This salad made me a fan of fennel. Crunchy and has a fresh, sweetly musky taste similar to liquorice and anise. Paired with apple, it masks the licorice flavor (perfect for those not keen on its taste) and adds to the freshness of this salad. Packed with many health benefits from relieving anemia to improving eye care, this salad was my intro to this herb.
In fact, it has opened the door to many more delicious Fennel recipes, which I will share with you eventually.
In the meantime, here’s the recipe adapted from Molly Wizenberg’s book, A Homemade Life.
What you need:
- 1 medium fennel bulb, about 10 ounces
- 1 small Green Apple
- Olive oil
- Sea Salt
- Parmigiano-Reggiano cheese
- Freshly ground black pepper
What you do:
Prepare the fennel:
- Cut off and discard the stalks and fronds.
- Using a vegetable peel or a small knife, trim away any bruises or brown spots on the bulb’s outermost layer of skin.
- Cut it in half from root to stalk, and trim the root end.
- Using a sharp knife or a mandolin and working with the one-half of the bulb at a time, slice the fennel very thinly, 1/8-1/4 inch thick. Set aside.
Prepare the Green Apple:
- Using an apple core, remove and discard core.
- Then cut the apple in half from top to bottom.
- Using a sharp knife or a mandolin, slice it very thinly, just like the fennel. Set aside.
Assembling the Salad:
- Make a layer of fennel slices. Drizzle lightly with olive oil.
- Then place a layer of apple on top of the fennel. Sprinkle lightly with lemon juice, and season with salt.
- Shave thin ribbons of cheese. Drizzle with oil.
- Repeat and finish with a good sprinkle of lemon juice, a generous splash of oil and a few shavings of cheese to garnish.
- Serve with salt and pepper to taste.
September 30, 2016 § Leave a comment
Credits: Paper from Splendid Finn’s Now is paper series; Polaroid Frames from Splendid Finn; Happy Day worn ribbon by Trixie Scraps
Sounds strange to some but surely got me interested. And so I found myself in 1st Colonial Grill on Rizal Street in Daraga one evening after dinner with my team.
First of all, I can take the heat and secondly, bold flavors always call out to me. They don’t always appeal to my taste bud but more often than not, I like what I discover.
Such is the case with this Sili (chill pepper) ice cream. You taste the fruitiness of the pepper first then the punch at the end. It comes in 3 heat levels, we chose the middle. Pretty good but unforgettable is Tinutung na Kanin (toasted rice). A familiar flavour presented in an unusual fashion. The taste (of toasted rice) was very subtle and quite refreshing. And last but not the least is Salabat (ginger tea). I chose this because… well, you should know me by now. And it did not disappoint.
Other unique flavours also worth trying are Pili nut and Malunggay (mooring). But despite its many unique ice cream flavours, 1st Colonial Grill was first known for its Tinapa Rice and other iconic Bicol dishes. Yes definitely something to come back for.
September 21, 2016 § Leave a comment
This is for peanut butter lovers.
With cream cheese and whipped cream, this pie is a lighter, creamier version of the spread. So good. Ambrosially addicting, if I may say so myself.
Browsing through some recipes lately, I came across this peanut butter pie and thought of using up that slightly consumed bottle sitting in the pantry for a while now. I am not a peanut butter fan. I mean, I like it but never top of mind so I often have a bottle lying around untouched for months.
And besides, I bought a bottle of Almond Butter that’s waiting its turn to be consumed. Yes, I am anal that way.
What You’ll Need
- 1 (8-inch) graham cracker pie crust (how to make your own)
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 cup peanut butter
- 8 oz. whipped cream
What You Do:
With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped cream.
Spoon mixture into pie crust. Refrigerate for 4 hours or until firm.