Food is obviously one of the most blogged about topics on the internet. I’m sure everyday there are new, young bloggers starting their new blogs on food review. I’m not going to be one of those (though I am young) who focus on reviewing food in overpriced, fancy restaurants. On my blog I aim to share with you about food that deliver a high level of satisfaction without costing you an arm and a leg. This does not necessarily mean it’s always about cheap food, it’s about value-for-money food experience. This includes home cooked food, which gives you the highest bang for the buck (and sense of accomplishment).
Although you can get seafood from any part of Japan, Hokkaido justifiably lays claim to having a special association with seafood. Prior to visiting Hokkaido, the seafood we ate, when visiting the other parts of Japan, were limited to Sushi and Bentos.
While in Hokkaido, we had the priviledge of trying a few things we never did before, such as Uni (sea urchin) and crab (see part 1). I just found out that the summer months actually fall outside of the sea urchin harvesting season, but you will still get to eat them since they are farmed.
Uni Murakami was the restaurant specializing in Uni that i chose to sample this interesting sea creature. The squishy stuff actually tastes pretty good! It’s like one of those wonder ingredients that a Michelin 3 star restaurant would use.
Part of many traveller’s motivation of travelling to Japan is to sample Japanese food. For me, you could say it’s half the reason I’m there. I know exactly what I want to eat and plan for each meal of my trip.
Hokkaido is choke full of food offerings. Here are the food I sampled in Hokkaido and what I thought of them.
The first thing i have to say about Ramen is, it’s almost impossible to get Ramen of the same kind of quality outside of Japan. For one thing, it’s consistently served piping hot in Japan, whereas i often get Ramen with lukewarm soup in Singapore. To be honest though, i don’t eat Ramen much outside of Japan, because the price and quality is not justifiable. And i have even less reasons to now, the more i visit Japan. Continue reading Hokkaido food review part 1
This is a topic that invites much debate, and there will never be a conclusion. Pardon me for borrowing the popular phrase spoken among Indians: “according to me”, I say Chung Wah is the best.
It is often mentioned that chicken rice sold at Jonker Walk are hype and are to be avoided. My tastebuds tell me otherwise. Chung Wah sells the most awesome chicken rice at a touristic location. To me, what really sets Chung Wah apart from the rest is the minimal use of soy sauce. You can see from the featured photo above that there is hardly any gravy. That’s because the chicken is already packed with enough juiciness and aromatics to need to be supplemented with much soy sauce at all. Continue reading The best Malacca chicken rice, according to me
Today i found my new favourite lunch stop along the North-South highway – Hin Thoy restaurant at Panchor. It is easily accessible from the North-South highway – merely 8 minutes from the Pagoh toll exit.
Panchor is a quiet village by the Muar river, and i love the sense of serenity here. This was much more pleasant than the other nearby towns, Yong Peng and Tangkak, and even Pagoh.
This is one of my favourite breakfast recipes, because it’s easy, tasty, and relatively healthy.
Homemade Tortillas are far better than store bought ones, and they’re extremely simple to make. The only thing one has to be careful about is not adding too much water to end up with a very wet dough, which will be difficult to handle. Continue reading Breakfast chronicles – Tortilla wrap
I have to admit that i may have been wrong when i said Fried Bee Hoon was, to me, the national dish of Singapore, because now I am of the opinion that Bak Chor Mee (minced pork noodles) may be even more commonplace. Often times, Fried Bee Hoon is only sold as a breakfast item, whereas Bak Chor Mee is sold throughout the day.
It took me a while to appreciate Bak Chor Mee, because i never had vinegar in my food since childhood. I never liked Bak Chor Mee during my first twenty years in Singapore. Once i got used to vinegar though, i came to love it! The taste is rather strong, and i would say you either love it or hate it. This uniquely Singaporean dish is not found in Malaysia. No, not even in JB. Continue reading True Singapore Food – Bak Chor Mee
My 9th batch of beer, the IPA, is just ready for consumption. I made a different flavour each time, and here are my thoughts on those Coopers beer kit i have tried thus far. This is a very subjective matter of course. Also, beer expert i am not, and i can only talk in lay man terms.
I realized that it is true, that, over time, anyone who is into beer will better appreciate beer that is more heavily hopped, and i am no exception. Having made my own beer for over a year, i now have higher expectations, which is a good thing, since i can derive more enjoyment out of good beer. I can no longer accept the typical bland and diluted beer you find in the supermarket.
Overall, i think the Coopers beer kits are unbeatable when it comes to ease of brewing your own, and i will continue using them until i have the time to move on to grain brewing. Here is how i would rank the Coopers beer kits: Continue reading Coopers beer kit tasting notes
This is my first time using a cake mix. Obviously, a cake mix is fail-proof – the cake rises like magic. If you have 45 minutes to prepare breakfast, then this is an option you can include in your arsenal of breakfast recipes. Continue reading Breakfast chronicles – Betty Crocker Devil’s Food Cake
My better half was feeling “gian” (or yearning in the Hokkien dialect) for Klang Bak Kut Teh (BKT). Specifically Teck Teh’s BKT. Well, the ever curious me decided to check out the other popular BKT places in Klang instead. Anyway, I was guessing that most of the better known BKT restaurants would be closed on this day, the 3rd day of the Chinese New Year. I was right.
For the record, I found out that Seng Huat and Teck Teh were closed. The other BKT place I was planning to visit, Lai Choon, was also not open. I suspect this would be the standard practice, that these restaurants would remain closed at least up to the 3rd day of the Chinese New Year. So, if you’re wondering if you could visit any of these three, then you better have a back up plan. No worries though, because you will definitely be able to satisfy your craving for BKT during the Chinese New Year, as it is said that there more than 400 BKT restaurants in Klang, and some of them are bound to be open. Continue reading Klang Bak Kut Teh and Kopi, round 2
Sambal Stingray is a popular dish in Singapore that is often thought to be only available from a hawker centre. Actually, you must have noticed that when you placed an order for Sambal Stingray, you got served within 15 minutes. That means it must be quite easy to prepare, and that is exactly the case.
If you did a search, you will find quite a few recipes posted online for Sambal Stingray. Some even tell you how to make the Sambal sauce. Well, i think it is not necessarily worth the time making your own Sambal sauce, unless you make a huge batch and plan on using it in other dishes. Sambal sauce is fairly easy to buy off the shelf, and it isn’t exactly very expensive. There are many types of Sambal sauce, and I noticed that the type used by hawker centre seafood stalls is the shrimp type (Belacan would work too), and that’s the one you should get.
Anyway, after a few not-so-successful attempts, this is how i would say is the quickest and easiest way to do it. Continue reading Quick Meal – Sambal Stingray