21 Nov 2015

Japan Chuubu: Prologue / 10天 日本中部 秋之旅 '15



第6趟日本遊。首次中部之旅。

去年八月尾買了機票(RM820包含行李),原本飛進出名古屋之中部機場。
AAX 2月中旬停止飛名古屋航線。不情願+無奈地,現在經由關西機場。

功課:

Japan Guide, 官方網頁,3本中部旅遊指南書。
http://www.japan-guide.com/list/e1104.html


第6趟日本遊。首次中部之旅。
去年八月尾買了機票(RM820包含行李),原本飛進出名古屋之中部機場。
AAX 2月中旬停止飛名古屋航線。不情願+無奈地,現在經由關西機場。

功課:
Japan Guide, 官方網頁,3本中部旅遊指南書。同時,謝謝佳禮網友提供些諮詢 @Boon^^ @饼干及面包 etc 。
http://www.japan-guide.com/list/e1104.html




行程摘要:
名古屋 (Nagoya) -> 松本 (Matsumoto) -> 立山黑部阿爾卑斯路線 (Tateyama-Kurobe Alpen Route) [黒部水庫/黒部湖 -> 大観峰 -> 室堂 -> 美女平 -> 立山町] -> 富山 (Toyama) -> 黑部峽谷 (Kurobe Gorge) -> 白川鄉 (Shirakawago) -> 高山 (Takayama) -> 下呂 (Gero) -> 名古屋 (Nagoya)  -> 大阪難波 (Osaka Namba)

跨度日期:
5/11/2015 ~ 14/11/2015

交通:
8天 立山黑部阿爾卑斯套票 Hida Course / 立山黒部アルペンきっぷ "ひだコース"     ~ JR Central (名古屋發 JPY18,610)。 http://railway.jr-central.co.jp/tickets/otoku_tateyamakurobe/
難波 <-> 名古屋                  ~ 近鐵鉄道(Y4,260×2)
名古屋 <-> 名花之里            ~ 名鉄巴士(Y1,780往復)
富山 <-> 宇奈月溫泉            ~ 電鉄富山(Y1,840×2)
黑部峽谷,宇奈月 <-> 欅平   ~ 黒部峽谷鉄道torokko鐵路(Y1,710×2)
高山 <-> 白川鄉                  ~ 濃飛巴士(Y4,420往復)
他。

行李快遞/宅配便:
1. 從名古屋到富山,size120 / Y1,204。(即拿2日手提行李走松本和Alpine路線。)
2. 從富山到高山,size120 / Y1,304。(即提1日行李進入白川鄉。)
3. 從高山到名古屋,size120 / Y1,304。(即提1天行李去泡下呂溫泉。)
總括而言,實際上拖著大行李: 從機場到名古屋,和名古屋去機場。

兑得平均匯率: 3.40

天氣檢查: http://www.tenki.jp/

無線上網:利用當地free WiFi / hotspot,我每住宿有提供free WiFi 

teaser:


行程摘要:

名古屋 (Nagoya) -> 松本 (Matsumoto) -> 立山黑部阿爾卑斯路線 (Tateyama-Kurobe Alpen Route) [黒部水庫/黒部湖 -> 大観峰 -> 室堂 -> 美女平 -> 立山町] -> 富山 (Toyama) -> 黑部峽谷 (Kurobe Gorge) -> 白川鄉 (Shirakawago) -> 高山 (Takayama) -> 下呂 (Gero) -> 名古屋 (Nagoya)  -> 大阪難波 (Osaka Namba)

跨度日期:

5/11/2015 ~ 14/11/2015

交通:

8天 立山黑部阿爾卑斯套票 Hida Course / 立山黒部アルペンきっぷ "ひだコース"     ~ JR Central (名古屋發 JPY18,610)。 http://railway.jr-central.co.jp/tickets/otoku_tateyamakurobe/
難波 <-> 名古屋                  ~ 近鐵鉄道(Y4,260×2)
名古屋 <-> 名花之里            ~ 名鉄巴士(Y1,780往復)
富山 <-> 宇奈月溫泉            ~ 電鉄富山(Y1,840×2)
黑部峽谷,宇奈月 <-> 欅平   ~ 黒部峽谷鉄道torokko鐵路(Y1,710×2)
高山 <-> 白川鄉                  ~ 濃飛巴士(Y4,420往復)
他。

行李快遞/宅配便:

1. 從名古屋到富山,size120 / Y1,204。(即拿2日手提行李走松本和Alpine路線。)
2. 從富山到高山,size120 / Y1,304。(即提1日行李進入白川鄉。)
3. 從高山到名古屋,size120 / Y1,304。(即提1天行李去泡下呂溫泉。)
總括而言,實際上拖著大行李: 從機場到名古屋,和名古屋去機場。

兑得平均匯率: 3.40


天氣檢查: http://www.tenki.jp/


無線上網:利用當地free WiFi / hotspot,我每住宿有提供free WiFi 


teaser:


15 Jul 2015

Bento Lunch Box for Adults, Part IV / Otona no Obento 大人のお弁当 IV

...continued from previous post - Here -.

In this entry, my bento lunch boxes are more on sandwiches, bread, western food et al. Sandwich option is indeed faster and more convenient to cope. We are talking about in the rush morning and you want to sleep until the very last minute as possible. lol Again, some Japanese styled bento-s are shared here too, for those who are really into rice. Yeap, I have friends said they must eat rice.

- Inner half-cooked soft omelette plus multi-seeded rye bread slices spreaded with thick cream cheese.

- Luncheon meat and cucumber salad sandwiches.
Lightly pan-fry a slice of luncheon meat.
Dice cucumber, sprinkle some salt, mix and its access water squeezed, stir in some Japanese-styled mayonnaise.
Take 3 slices of sandwich bread stacking luncheon meat & cucumber into layers. Remember to spread some butter over the bread slices that sandwiching cucumber salad, as cucumber salad can be washy in extended time.

- Wholemeal bread sandwiched with beef patty, emmental cheese and lotsa fresh salad leeaves.

- Toasted mayo tuna triangles with chicken nuggets and grapes.

- French toasts but using baguette pan frying with beaten egg, sugar and evaporated milk. Along side with beans and poached mixed veges.

- Butter corn, pan-fried dill salmon on a bed of mayo salad.
Marinate salmon fillet with olive oil, chopped fresh dill, salt & pepper. Pan-fry in the morning with a little bit of olive oil. Get a case of salad leaves (cut / tear), squeeze some mayo, arrange the dill salmon on top along with a cut of lemon.
Boil the corn in water for 15 minutes, spread with butter salt.

- Blueberry walnut muffins.

- Spaghetti Bolognese.

- Chicken breasts, capsicum, black olives, penne pasta salad in Japanese sesame sauce & parmesan cheese.

- Black sesame onigiri-s with cocktail sausages and homemade fish balls, and butter potato salad as side.

- Salmon fillet, furikake infused tamagoyaki, and hijiki no nimono. I am a huge fan of hijiki.

- Karage chicken bento with poached broccoli and red capsicum. The tsuke-mono in the middle is takuan.

- Gobo ごぼう・牛蒡 onigiri-s, grapes and Japanese grapefruit.

- Mushroom / shiitake - lotus root / renkon - fried tofu / aburaage no nimono, pan-fried meat cake, and rice bento with takuan slices.

- Chinese fried rice. Fried rice is always practical whenever you have leftover rice.

How's that, huh? Hope my posts can inspire ya some ideas for preparing bento lunch box. And, I repeat, these bento-s are not solely for adults, many can cater for kids as well, you just make them a little "cuter" and more playful in theme. lol

Happy cooking.

Bento Lunch Box for Adults, Part III / Otona no Obento 大人のお弁当 III

 I cook, I pack, and I enjoy them happily.

Another post on bento lunch box for adults. Today, I'm gonna share with you some 30 obento-s of mine, and I made into two entries, Part III and Part IV. I would suggest you to read my Part I - Here -  & Part II - Here - also, before coming into this one.

In this post, not only I gather some of my most favourite Japanese obento-s, but also some local Malaysian, South East Asian favourites too that you can rush out in the morning.

- Sanshoku Bento 三色弁当. Yummy!
This one is definitely inspired by sanshoku donburi. Firstly place a layer of steamed short grain rice on a round lunch box. Next, layer with 3 different-colour dishes seperately over the rice. Here my favourite combination: salmon fakes, scramble egg, and, stir-fried mince-meat with a little bit of mirin-miso.
The cucumber slices were marinated with konbu-salt and access water squeezed, do note.
For the mince-meat, you can opt for chicken/pork/beef; apart from miso, you can cook in other flavour, for e.g. by adding a little bit of curry powder, turmeric powder, or maybe tauco. Keep the flavour mild.
Tab a bit of salt over boneless salmon fillet, pan-fry it with just a little bit olive oil/cooking oil, use a fork mash to fakes.
As for the scramble egg, I would recommend it on a little sweeter side, i.e. add some sugar, salt & cooking wine in.
Of course, you can make other combination of three your choice!

- Teriyaki chicken wings bento on a bed of fresh salad. I bake teriyaki chicken wings very often.

 - Tonkatsu 豚カツ on a bed of fresh cabbage strips. Awesome for meat lovers!

 - Rice bento with pan-fried salmon fillet, simmered Japanese pumpkin / kabocha no nimono カボチャの煮物, seaweed & cucumber vinaigrette salad / wakame to kyuri no sunomono わかめときゅうりの酢物.
No oil adding in preparing pumpkin & vinegar-ed salad, and just a little of oil used when pan-frying salmon, but you can always go for grilled salmon too. A subtle and healthy obento.

- Karaage chicken 唐揚 + Sekihan 赤飯 two-tier bento.

- Yaki-udon 焼きうどん, stir-fried udon noodles with Japanese worcester sauce.

- Chinese fried rice with Chinese sausage, fish cake, egg & french beans.

- Chinese fried rice with luncheon meat, egg and long beans(snake beans).

- Nasi lemak!
My easy approach is: the sambal, fried ikan bilis/anchovies, fried groundnuts, and the rice, pre-cooked & prepare beforehand. In the morning, stir a spoon of coconut powder onto the rice (fresh coconut milk tastes great, but might render the food turning bad fast), steam to reheat thoroughly. Of course, boiled the hard-boiled egg, heat the sambal with ikan bilis. Gather everything up, don't forget cucumber cuts.

- Bihun goreng bersambal. Yeap, ready a small tub of sambal paste when free and keep in the fridge, so that can use it easily when needed.

- Mamak-styled mee goreng, using dry mee noodles, soaked to soften a bit, stir-fried with minced garlic, onion, shrimps, tofu, kuchai, and chili giling paste. Squeeze some lime juice is even better.

- Thai green curry chicken with eggplant rice bento. Super yum, just good going along with white rice. To save time, I use instant green curry paste in jar.

-  Stir-ried Thai rice noodles with a bit of tom yam sauce.

- Lemon poppy seeds muffin, chocolate raisin muffin and sardine rolls. Baked the night before. It will be great, if your office pantry ready with microwave or oven for re-heating.

- Homemade fried curry puffs and banana.

... continue in the next post.

3 Jul 2015

Yuk Chuk Corn Ribs Soup 玉竹玉米排骨湯


The weather is sweaty hot recently. Can’t help drink lotsa ice drinks: teh ice (ice milk tea), ice lemon tea, chilled mugi-cha (roasted barley tea), hoping to ease the thirst. And withhold myself inside air-cond rooms helplessly. Surely, my ‘letric bill shoots up this month.

Last Sunday, boiled this simple yuk chuk corn soup to ease heat. I always love thicker taste soups. But really, this kinda milder one sometimes is awesome as well under such weather.

Yuk Chuk Corn Ribs Soup  玉竹玉米排骨湯
20 g (about 1/2 cup) dried yuk chuk  (yùzhú,玉竹)
1 (about 250 g) large fresh corn
300 g pork ribs
7 red dates, deseeded, somewhat crushed
1.5 L (about 6 cups) water
salt
Servings: 2

Beforehand:
- Drain pork ribs with hot boiling water.
- Rinse & lightly wash yuk chuk.
- Cut corn about 1” wide.

1. Boil 1.5 L of water in a deep pot over high heat. Put in all ingredients except salt.

2. Immediately turn to boiling, skim off scum, foam and oil floating. Turn to low heat. Put the lid on. Boil for a good 2 hours, simply skim off scum/foam/oil appearing one more time in between. After 2 hours, salt to taste, turn off the heat. Skim the scum/oil one last time, need not to be perfect clean. 

3. Serve & enjoy with steamed rice and other side dishes to complete a meal ~ the yuk chuk corn ribs soup 玉竹玉米排骨湯.


Super easy, right? Apart from pork ribs, turn this into a yuk chuk corn chicken soup is perfectly fine too.

Of course if you want a bolder soup, half a piece of dried squid and additional fair bit of other Chinese herbs such as dong sum/黨參, or maybe wai san/淮山, or both, can be added. But, just like I mentioned earlier, in such continuous hot days, sometimes, just go for a milder one can be an even delightful idea. Well, it’s up to individual.

Happy cooking.

25 Jun 2015

Blueberry Walnut Muffins


Do you often buy a pack of blueberries? I always attracted buying a pack whenever I saw the words “promotion” or “sales”, teehee~ And, how would you use up the blueberries? For me, not for sauce, not eating it raw,  I bake blueberries into muffins, and sometimes butter cake.

And this is my regular blueberry muffins, always with chopped nuts. A wonderful comfort food.

Blueberry Walnut Muffins

(I)
1 cup AP flour
5 TBsp caster sugar
4/5 tsp baking powder
1/5 tsp baking soda
1/5 tsp fine salt
(II)
1 egg
1 tsp vanilla extract
1/3 cup corn oil
1/6 cup whipping cream/double cream + 1/6 cup water + 1 tsp vinegar, stir & set aside 5 minutes
(III)
1/3 cup fresh blueberries
1/3 cup chopped walnuts
Yield: 6 

1. In a large mixing bowl, whisk all (I) ingredients to combine. Mix in part of  (III) the fresh blueberries and chopped walnuts too, but reserve some each. Make a well in the centre.
2. In a separate bowl, use a hand whisk, whisk all (II) ingredients: break egg with vanilla, whisk in oil, and then vinegarred cream, till combined. No need to whisk till light and fluffy.

3. Pour the egg mixture into the well of flour mixture. Transfer to a spatula, gently scrap the flour and press to mix with the liquid. (Not stir, fold and press the flour against the liquid.) Important: avoid over-mixing, little lumps presented are fine.
4. Equally scope to six pre-greased muffin liners on a muffin pan. Scatter balance of blueberries and walnuts on top.
5. Bake at 195°C in a pre-heated oven for about 20 minutes. Rotate if necessary. Check the doneness by inserting a skewer, it should comes out clean. Remove from oven. Transfer to wire rack to let cool.
6. Serve light warm or at room temperature. Enjoy ~ the blueberry walnut muffins!



Definitely great for breakfast, or even for afternoon tea, well in fact, anytime. And I always must had it with a cuppa.

You can add some lemon zest or orange zest also, say a tsp, that would be very nice too. Always go with all-purpose flour here, not cake flour, to give you a little chewy texture. But don't over-mix, it would turn your muffins rock hard. Stir some vinegar or citrus acidic liquid into milk or cream, or use partly yogurt, or butter milk option, would render a softer  muffin. Of course, the egg must be fresh and in good quality. Apart from walnuts, other chopped nuts are fine as well.

Happy baking ~
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