The coooking show

Time for some cooking before school starts. This meal isn't the cheap kind and requires some sourcing of ingredients. But fret not because its not too difficult. There will be 2 parts to the cooking procedures as there are 2 dishes.

Cold soba with Japanese vegetables soup
Soba noodles
2 cups Soba concentrated sauce
Soba noodles
Soup
1 Dashi stock in tea bag form
2 packets Mushrooms
5 bowls of water
1 Carrot
1 piece Tofu
1 plain Fish Cake
Japanese Seaweed
4 tablespoon of soya sauce
Chawanmushi
4 Eggs
2 cups of water

Half cup of Dashi stock
50g Chicken cubes
Half teaspoon of salt to taste

Soba noodles
Firstly, Boil a pot of water deep enough for you to cook the soba noodles.

After boiling till soft put it under cold water. After it cools, place it in the fridge covered.



Before serving, use the ratio of 1:7 of soba sauce to water and put them into the fridge.
Soba sauce is quite expensive, 1litre cost 27SGD
Noodles done.



Japanese Soup
While waiting for the water to boil, prepare all the ingredients. Sliced them into any cute shapes you like.

Boil the dashi stock tea bags.

You can find similar brands in Cold storage. They are really good and super seafoody fresh. For mums who don't have enough time to cook just add in a tea bag and let it boil while you bath and it'll be ready real soon.

Take out half a cup of stock for the chawanmushi and the rest works as your soup base. For 5 bowls worth of soup.

This is how my dashi stock lookes like.

I also used organic japanese seaweed for healthier choice. These are dried and will "bloom" once it touches water. This small little pack can cook for an army

Soak all the different mushrooms of your choice to get rid of the dirt.

Add in all the ingredients to the pot and boil. Simmer for 20 minutes to allow the flavours to be sweeter.
Add in 4 table spoons of soya sauce to taste.

Chawanmushi

Crack the eggs and add in 2 cups of water.
Add half a teaspoon of salt to taste


Cut the chicken fillet into cubes, chicken cubes should be small to place into the chawanmushi.

Marinate it with some soya sauce, pepper and corn flour.

Place the ingredients in the bowl.

Distribute the half cup of dashi stock evenly into 5 bowls. Make sure it is not too hot, or else eggs will be cooked once you pour it into the bowl.
Distribute the egg mixture and now it is ready to be steamed.

Steam it under big fire for 5 minutes then simmer for 5 minutes.
Ensure that the time is not exceeded or else your eggs will harden.

Good luck!

Auntie note: you can use ikan bilis stock cubes if you find the dashi stock tea bags too exp. :)

三菜 but no 一汤

Food reviews are still overdue but what if you don't feel like getting out of the house? Why not try your hands on something you haven't tried before? Afraid of all the oil and smoke? I shall introduce you to 3 simple dishes that you can easily cook without worrying about the clean up.

First up: Bittergourd with Eggs.
Ingredients:
2 Eggs
Half a side of Bittergurd
3 teaspoon of Light soya sauce
Some minced garlic
some pepper
2 Table spoon of Oyster sauce

Beat the eggs together with light soya sauce and pepper till you see bubbles forming.

Heat the wok and add in garlic. Fry till light brown.

Add in the bittergurd.

Add in the oyster sauce and continue frying for about 2 minutes.

Add in the eggs. And fry till eggs are golden brown.

Notice that the eggs that i fry are not very appealing in colour. This is because it lacked the yellowish tones of the eggs as i added oyster sauce. Many tze char and restuarants produce yellow eggs that taste great is because they substituted oyster sauce with MSG. But definitely when we eat at home we should choose a healthier choice right? We still wan to have some hair on our heads.

Next up: Chicken stir fried with ginger and sesame.

Ingredients:

Half Chicken

10g ginger (depending on personal pref)

5 table spoon sesame oil

3 table spoon Light soya sauce

Water (if you want some sauce with your rice you can add more)

Prepare the ginger by getting off the skin. You can do this easily by using a teaspoon to scrape.

Cut them up into thin shreds.

Heat the wok, add in sesame oil and ginger. Fry till fragrance of the sesame oil comes floating.

Add in the chicken.

Fry and make sure the chicken pieces are coated with sesame oil evenly

Add water, light soya sauce and simmer from 20 minutes. The longer you simmer the softer and more tender the chicken will be. And it is ready to be served! The picture below is the colour of the sauce you should get so that you can gauge the amount of light soya sauce to add depending on the amount of water you add.

And this is for professional use. hehehe....

Last but not least: Sweet mushroom

Ingredients:

40g of mushrooms. can be any kind, portobello, crimini, Enoki, shitake, i used agaricus.

2 table spoon oyster sauce

2 table spoon sugar

2 table spoon light soya sauce

Some minced garlic

Wash and prepare the mushroom. Use a scissors to cut off the tip of the stalk so that it will be more hygienic.

Cut the mushrooms up into slices.

Heat the wok, add in some vegetable oil. Wait for the pot to slightly warm up and then add in garlic. Stir the garlic for about 30 seconds till it is light brown.

Then add in the mushrooms.

For better taste, you can use oyster sauce. My family uses this brand as it is value for money and there is vegetarian version.

The pictorial ratio of oyster sauce and the mushrooms.

Add in water, sugar and light soya sauce to taste. And its done!

Do, did, done. All within 1 hour.


Good luck for your cooking adventure.

The famous? Think again.

The very much oomphed over hell spicy wings that is in the most secluded area of Singapore.

Yes, we found this place after getting lost in some air base area only to realise the restaurant is even more secluded. We followed some small yellow sign board in order to come this far.

We ordered level 2 cos some of my friends don't really take spicy food. level 2 is definitely tolerable i should say, the spice level is similar to normal dry ba chor mee chilli. However, what i felt lacking was the marinate of the chicken. Perhaps the restaurant can't cope with the large number of chicken wings they had to process each day and thus the chicken wings weren't really tasting well marinated at all. It had to depend on the chilli taste which was unable to deliver the full potential of bringing out the juicy chicken wings. Great disappointment. Half a dozen cost $18.50 and a dozen cost 29.50, the higher the level the more expensive it will be. I will rate this 2.4 out of 5.

We ordered our mains as well. This was boy's order. Pan fried fish $16.50

The small little piece of fish barely fills the stomach. It was topped with almonds which wasnt crispy, so what's the point? The side dishes weren't served with much sincerity as it doesn' look appetizing at all. 3 out of 5.

This is to share, BBQ combo with half a chicken, and half rack of pork ribs. Sky high price $29.80

The chicken was normal, not extremely delicious. Barely succenlent and not finger licking good. The pork ribs had a porky smell perhaps it was kept frozen for too long. Not fresh. The whole dish had to be finished off with the help of Mr Chilli Sauce. Thanks for the great invention. 2.8 out of 5

This is the best order for the day will be the deep fried button mushroom. I forgot the price thou but remembered it was expensive. Nearly a dollar for 1 mushroom if u divide it. Served pipping hot and filled with juicy mushroom that oozes when bitten. The batter used was well seasoned and it didn't cover the natuaral taste of the mushroom. It was slightly oily but i guess it is unavoidable. rate this 4.2 out of 5.

Auntie note: prices shown on the menu is inclusive of all taxes and there's no service charge. But even so, the prices are definitely over priced.

The overall ambience of the place isn't very much decorated. open air but u have to sit on kopitiam chair and table like as thou eating tze char. mosquito coil was placed on some of the tables and weren't warned of its presence. The toilet was filthy and the flush and lock were not working well, had to ask a fren to guard the door for me.

Totally had a bad experience dinning there.

Sunset grill and pub

140B PiccadillySingapore Flying Club
Tel: +65 6482 0244

Daily4pm – 11pm (Closed on Tuesdays)