Some other ideas from the website
10th July (Thu)
Trying to finish the 2 FOC bottles of diabetes drink 😂
??? Lost the date, no pics in phone now
Made a trip to Donki, since I have no date I can only pinpoint to a Thursday (?)
Noting that she wanted certain onigiris and certain food preferences
I saw this in Donki and bought this to try
My gawd! Protect the kidneys! It’s so damn saltish!! There is only 2 leftover and I threw this away without letting che-che to try it. I need to protect my daughter’s life.
26th Jul (Sat) - Trip to Meidiya
Argh! I lost some pictures of the Japanese food we ate there and pics in the supermarket. Dunno why but I just love Japanese supermarkets even tho this Meidiya don’t solely stock up on Japanese goods. I also lost precious links on the different types of soba sold there. Duh!
28th July (Mon)
Needed to finish the last Japanese curry cube. After making my fruit juice, I had one last carrot. YES! Usually I had to plan menu in such a way that the ingredients are used up. But when I finish the carrot, I realised I needed potatoes 🤦🏻♀️
This is for me since I’m on vegetarian
Pork katsu curry with the pork I bought on ?? (I lost the dates and photos are in hard disk now)
29th July (Tue)
Hungry again coz I didn’t have a tummy filled dinner. Remembered we have the slices I asked che-che to help me buy.
Not bad. But ….. is our bread larger than Japanese loaf bread?
@ 7.46pm - dished out for AR. Not related to Japanese food but coz I lost lots of pics and my yakking due to my above mentioned carelessness. This pic is left behind and I did use Japanese condiments to fry the rice
Haha! That’s why I think whatever is deleted seems to be selective 😂
30th July (Wed)
My vegetarian Day 07
Spent time cleaning the windows apart from the usual vacumn n mopping. Spend time clearing the baking pantry cabinet and saw my anko, my kinako. I even have Japanese bread flour and I haven’t even baked anything. The moment I think of the fact that I needed to translate my Japanese baking books, I’m already sian 一半.
31st July (Thurs)
yoghurt expired but I still ate. Never laosai at all
Was trying to recreate this yoghurt I had in Shirakawago
Then coz I was tired and needed a rest before getting busy with cooking dinner. Vegetarian Day 08 so grabbed this vegetables crackers + yuzu honey drink
Bought this chikuwa during my last trip to Donki on with N on 22nd
Making the batter. Was looking for a recipe for crispy tempura batter but realised I have tempura batter mix at home so used that first. However coz I noted the difference and learnt that soda water does make it crispier and lighter (That’s why beer battered fish and chips are so delicious 😋), so added soda instead of water. Heng ah…I have soda in the fridge.
Tip : make sure it’s used immediately, don’t leave the batter idling for long otherwise it will hold the gluten and then … soda water wasted 😏
The udon soup prepared in one pot while deep frying chikuwa for che-che
Left side udon is for lil’ one, she doesn’t like deep fried food so it’s only hard boiled egg and kamaboko
Using the leftover batter to make 天かす. It’s the only thing that I can try so took a few pieces. Yup! It tastes crispier than usual but still not the usual crispy tempura batter I’ve had in Japan.
Compare this to Day 01 - 4th July. Like no difference like that! Haha! Only took a few small packs to use. Hopefully by the next time he comes back from his another upcoming trip, the stocks will be lesser 😅.
My after dinner dessert
9th Aug (Sat)
Soba for lil’ one, ramen for che-che. 我们还有很多拉面, need to quickly finish them coz che-che will head to Japan in Sep, in 3 weeks time. I’m sure she’ll buy more home 😆. I think my home is like a Japanese supermarket.
Okumino Soba（奥美濃そば），a type of Japanese buckwheat noodles.
Here's some information about this product:
- Origin: It is manufactured in Shirotori-cho, Gujo City, Gifu Prefecture, Japan.
- Ingredients: It is made using the underground water of the clear Nagara River. (Nagara river runs alongside highway 256. Haha!)
- Cooking Time: The standard boiling time is
- 7-8 minutes.
- Quantity: The package contains 240g, which is enough for 2-3 servings.
Ah….got the そば湯
Hida Takayama Ramen from Men no Shimizuya. An 昔ながら (old-fashioned) kind of ramen with shoyu straight from the brewery. Founded in 1948.
When you hear that it's spring water from the Alps, it sounds super delicious,
Hida Takayama Ramen（飛騨高山らーめん）。
- Product: Hida Takayama Ramen (飛騨高山らーめん）
- Features: It's described as having traditional thin, curly noodles from the Hida region at the foot of the Alps, and a proud soy sauce-based soup.
- Preparation: Cooking time is 1 minute.
- Contents: The package includes raw noodles and soup, with 2 servings per pack.
- Origin: The package mentions "Twenty-three years of establishment from long ago," suggesting a long-standing tradition.
Mochi ice-cream for after meal dessert
Dinner - not related to cooking but we had Japanese (again) at Sushiro for dinner 😂.
12th Aug (Tue)
Dinner is agedashi tofu and sukiyaki pork for the girls. I haven’t cooked agedashi for a very long time, maybe the first and last time I cooked this was in Punggol 🤭.
Used Sudachi YouTube receipt for the tofu sauce. (150ml dashi, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp sake, 1/4tsp salt which I omitted, corn starch to thicken sauce) Looks weird, perhaps I should omit the corn starch next time as well or maybe look for a new recipe
Katakuriko makes the difference. I believe must have used corn starch (wrongly) last time to yield a horrible agedashi tofu. Also to coat it when about to deep fry them, I made the mistake last time to coat way ahead.
I had eggplant coz I’m on vegetarian. Not exactly jap style but added soy sauce instead coz I can’t eat dashi
15th Aug (Fri)
Both girls worked from home
Still snacking on this raisin cookie. Definitely more than 5 days its best before or expiry and no laosai. I only asked her to buy 3 boxes and it took me so long to finish this. I guess coz now we go there so frequently until …. Eat until sian already 😂
Dinner is butadon. Love this pre-cut sliced porky pork.
Trying to copy Sanpoutei’s Butariki. For lil’ one coz she only likes hard boil egg. Miso soup as well.
Cannot waste the egg white coz the eggs are so expensive. Fried this for che-che
There is always a debate that I shouldn’t put onions since they won’t eat and (also in hubby’s opinion last time was why did I need to fry the prawns in vegetables) Both prawns and onions, in this case, used in cooking helps in enhancing the overall flavour with no need for MSG. Onions also helps to tenderize the meat. Yah, this is what I read before. BUT I’M VERY LAZY WHEN IT COMES TO COOKING.
Coz the girls didn’t like onions so I kept this aside after cooking the pork with it. I had this
The ingredients I used. Bought the bottom shelf’s pasteurised egg from Donki on Thursday.
Only when I returned home I saw the label - Product of Singapore. Chey!
When I cracked the egg I noticed more white thing
With a curious mind, I dug into some info. Some interesting info HERE. If you know this, good for you. I’m an aunty and wouldn’t bother reading these until I need to find out/know.
For a certain reason, even before I read this article (below), I would have purchased Japanese eggs if I wanted my family to eat anything raw.
“ In Japan, eggs are usually washed thoroughly before being distributed to the market, and are distributed under strict quality and hygiene control, but in Singapore, this is not the case.
Look for pasteurized eggs not sanitised eggs. Pasteurized eggs do a thorough cleaning. Sanitization focuses on external cleanliness, while pasteurization provides a more thorough internal disinfection.
So clean until can eat the eggshell. “
16th Aug (Sat)
I haven’t been able to try these ramen as I’m on 🥬🥦, not sure if she’ll save any for me. But we do need to finish these asap (bought from my solo trip. I think we still have a few more boxes of ramen from the Dec/Jan trip which is hidden in the “FOOD” box in BS.
Not sure if she’ll buy more during her Sep trip 😂, we whole time trying hard to finish food at home.
Che-che’s lunch. I can’t rmbr what lil’ one and I had
18th Aug (Mon)
Trying hard to finish the NTUC pork belly at home.
Used Sudachi Recipe to make this egg drop soup. Found leftover chikuwa and cut some for che-che.
While I had this ra-yu furikake. Love this!
20th Aug (Wed)
Che-che worked half day from home today, so did a quick cooking, sent her to the place she had to go and I went to HMall after that to do some grocery. Packed dinner also since I’m out, I want to 罢工 don’t want to cook.
Finishing off the last 4 pieces of pork belly. Decided to deep fry it with potato starch and then soaked it in the sukiyaki sauce. Honestly have no idea what I’m cooking, but I’m thinking as long as it’s deep fried it won’t go wrong with her right? 😆
Looks like BBQ pork here. Hehe!
28th Aug (Thu)
Had to buy pork from Donki, went to Waterway Point which is nearer to us.
Got the 1-1 promo at Kamakura Warabimochi (che-che’s matcha latte, my black sesame soy milk and a 5piece Warabimochi. I paid only $8.90 for 10piece instead of $15.90)
Sipping this at home as I started preparing dinner
while having the AirPod stuffed in my ears listening to the upbeat music. Can’t blast music as hubby is watching TV in living room, che-che is working at the dining table with her jap music.
Bought nasu from Donki coz only 3 small pieces, minimise wastage. All my ingredients are from Donki 😅. Trying to finish the enoki mushroom so did the enoki and pork for him.
How come the mushrooms seem to disappear?? Haha!
Was telling Mio that hubby always complain when I cook Chinese, he finished his meal this time without complaining. “So I think I must be a Japanese my previous life 😂.”
30th Aug (Sat)
Been putting this off coz I didn’t get the chance to prepare for her dinner yesterday as we had our dinner outside.
Egg yolks Day 04 (cured this on 26th - Tuesday). Not sure how long we can keep this before somebody lao sai from eating poisoned raw egg yolk
Not sure how much rice to cook. Usually when we have our meal at home, I cook about 140 - 160g. Today I only cooked 100g for her.
** my mistake. I read from somewhere after that that each onigiri should use around 100g of rice.
This mold is small 😆, only 6cm?
As gently and careful as I can, still the yolk broke
2nd onigiri broke again. Gave up. There’s one more egg yolk but I can’t be making more coz the amount of rice is already more than what she usually eat. She also bought a lot of side dishes from Donki, she won’t be able to finish any more rice after 2 onigiri portion.
Honestly I don’t think it’s that easy as it seems. How did the conbinis’ supplier do their soy egg yolk onigiri? It’s so fragile. I’m sure something else must be added to it. A guy in the JP FB group I’m in said coagulants are added into it. Ahh….that makes sense.
edit : I took this picture when che-che brought it home in Sep. Also che-che did say the one she eats is harder. “Not soft as yours” 🤭
Kapo check the company, there’s onigiri lessons also. Maybe I should go for classes next time?
I have this book, but flipping thru this book I realised I wasted my money 😅 coz they don’t eat this and that. Mio says she always only prepare the same - salmon, tuna, mentaiko and plum.
My messages to her
Haha! She’s not wrong “the most difficult thing to do” that even the Japanese says so. Only the non-Japanese is still trying to do what Japanese won’t do 🤭. But … I’ll learn from mistakes lor!
Think on what ingredients, girls favourite stuffs then thought maybe I can put fried cod fish skin for che-che. I was searching online to see if anyone sells the fresh cod fish skin and this came up.
Haha! Why suddenly talk about dog treat?
** edited. Found this only in Sep while editing blog and will try it next time credit to okonomikitchen Instagram
