an attempt at making maguro kara age...

 

there's this place in mie yang jual makanan made of maguro....sgt best okay and my favourite dish there happens to be maguro kara age (fried tuna).... 

kara age dia tak mcm kara age ayam yang seketul2 tu but more like maguro yang dicincang dan digoreng dalam batter....l

sebab tu lah rupa dia cam jemput jemput..... they don't look nice but taste wonderful....

tea time! people.....

haaaa...hari tu terlebih rajin...jarang saya buat minum petang ye...sebab sorang2 je kat umah...

so this was during a weekend...hubby pun ada kat umah and not at his lab for a change.. so whipped out the kuali and did a bit of frying and wa lah......jemput jemput desu

jemput jemput ni lain sikit...maid aunty sham yang ajar buat... dia pakai halia and sayur bayam... biasa org letak bawang ke ikan bilis je kan.... pastu hari tu saje rajin kan diri letak baking powder hasilnya....jemput2 tu naik sikit la...and dia crispy kat luar but soft inside. ....yum yum

fuzzy's tamagodon

this is not my first time....but somehow i still haven't gotten the timing right....patutnya telur tu toro toro gitu...half cooked patutnya....anyway hubby says aji ha okkay (rasa dah okay)...so mo sukoshi gambarimasu...

what happens when you get hubby to take the pic

 

he goes and muddles the thing...and i thought he was better at taking pics... i mean the chicken is there right in the middle 'doing' like that....hahaha lawak laaa

anyway this is my take on ホウレンソウクリームパスタ a.k.a. spaggeti krim bayam....yes i know korang mesti pikir...sedap ke? sbb kat malaysia yang biasa kita jumpa spagetti bolognaise habis habis pun carbonara kan...kat cni banyak kedai pasta and if you look at the menu...serious banyak.... but usually base sauce dia antara oil base, cream base, tomato base and because we're in japan 和風(japanese style) base sauces...

and ayam dia...well that's ayam panggang segera pakai rempah thai untuk buat yellow curry but i just slapped that on the chicken and baked it...sedap je.....hahaha

laksa penang....fuzzy style

i  

i have loved laksa penang or as some call it laksa asam since i was a little kid in grade school... i would come home almost everyday smelling of the stuff...why? because i was a clumsy girl and sice there was never enough space in the cafeteria and enjoy it i usually sat next to a tree to have the little 50 cents bowl of laksa penang only to eventually spill it somewhere on my baju kurung....

growing up my mom never made laksa penang coz she's from terengganu and the only laksa she made was laksa kuah mentah or as i sometimes call it laksa kuah putih...it's sauce is similar to that of the laksam..anyway i'm not gonna argue if this dish is of kelantan or terengganu origin...since it's a futile effort..i'd have to be a historian...anyways back to laksa penang..well since my mom never made it i only had when we went out or when there's a pasar malam

after i started studying in japan...you usually get these cravings for food and the only way u get to eat them is if you cook it urself... and the easiest way to get the recipe is to go online... i have since forgotten from whom i got my recipe but i'm sure it came from the very popular myresipi.com...so i'm afraid if you want the recipe you'll have to search there coz there are many laksa penang recipes, so you'll have to choose the right one for you...

anyway since we're in japan and we sometimes can't get the fish they use in Malaysia..i usually use さば(mackerel)　or　さんま(pacific saury)....

say hello to mister pasta roller

say hello to mister pasta roller....my latest toy in the kitchen... got all hyped up about ravioli... really wanted to taste the thing...but you see ...most ravioli that is sold in cans or in frozen form..is not halal...and kat jepun ni..lagi susah nak cari..

so i do what i always do...i make it myself... but i'll never know what it's really supposed to taste like lah kan..when u take the original recipe and take out the prosciutto...and alcohol...but you make do with what you can use...right...

so anyway..since i was dying to make that thing...first came the search for a round cutter...cookie cutter pun blh...tp nak cr a big sized circle cutter was not an easy chore...cr kat fukui ..then cr kat toyo..ada yang mahal je..last2 beli jugak...sekali..last weekend kat 100円 jusco to baru keluar stok....three sizes for 105円...urghhh..geram geram....hahaha...

the thing about making home made pasta is that...serious mendokusai nak roll out the dough...so i thought..why not invest in a pasta roller...saje je la usha2 kat tnet...and there it was...on sale...from 5800 to 1890...ape lagi ...beli beli...hahaha 2000 yen je...my hubby ..said beli je la...haha...and i was really proud of it too...sampai lah the night when i called up my mum for a chat... and she was like...you can get that for rm 30-40 in msia...waa waa waaaa......terus down..she had a laugh though..and i begged her not to tell dear hubby coz nanti kena gelak je.....but he overheard..so double kena gelak...hahaha..tp tak pe...i'm happy with my new toy and that's what counts...

my mum gave me some ideas too....al though i have thought of using it to roll out gyouza (potstickers) dough... she said why not use it to roll out you karipap dough...hehe....but it's the taste that counts right...so dearest hubby can't grumble bout me buying mister pasta roller...heck he might want to help me roll it out...maybe even try to figure the mechanics of the thing.....

so then comes the search for the perfect fresh pasta recipe...i had one in mind...the one my jamie oliver recipe book...tp it's a bit too ambitious for me...and some of the stuff tak tau nak cr kat mane kat fukui ni..
yesterday tnet buat pasal ...tak leh load page allrecipes...so here i am ...searching...found one that's seems to have potential with an in-experienced pasta maker...and here it is basic pasta

hopefully it turns out nice....still thinking up ideas for the ravioli fillings though...the possibilities are endless...

when it gets chilly

in japan, bila time time dah chilly mcm ni...people bring out their kotatsu (table with heater under them with a comforter-like tablecloth to keep the heat in) and they prepare dishes to help them warm up...amongst popular dishes is of course the nabe (which literally means periuk)

anyway here's a nabe dish i learnt from my juniors last year when they had a nabe party at their house...

Kimchi Nabe

The first thing you do is prepare the dashi (fish stock). Since dashi is a common ingredient in japanese cooking it's easy to find it sold in powder form ..org dulu2 buat from scratch.....pergh mendokusai.. since i don't really like the taste of dashi i added some udon soup to the pot...bagi wangi sikit..

Next you add the kimchi flavouring....masam masam pedas gi tu.

And last but not least you add in all the condiments...fish cake , toufu, chinese cabbage, mochi, mushrooms and so on...my juniors put in pieces of fish to give it more flavor and so on...i opted for chicken meatballs.

Chicken Meatballs

A simple mixture of:

* 1/2               Onion

* 2     cloves    Garlic

*1/2   cm         Ginger

                        Red Chilly (optional)

  250  g            Minced chicken

  1                    Egg

                        Oyster Sauce

                        Katakuriko

                        Salt

Then you just shape it into little balls...and drop them into the soup.....yum yum