Hainanese Porridge

Are you tempted with the 'Jok' photo? Mummy has the best cooking skill in this world. Of course you will say i am exaggerating but i bet you will also said your mum's cooking is the best.

This is the hainanese porridge style where the rice is boiled till broken but it remains the grainy texture. Hainanese porridge cooking style is different from other porridge cooking style. It is cooked individual portion.

Basically when we want to have it, we will scoop the portion of the plain porridge to another pot and start boiling. You will see the grainy texture and add a bit of sauce to make the porridge smell fragance and add on a bit taste on the porridge.

The raw ingredients are ready to be placed into the porridge. Mum got the raw minced pork, pork liver and sliced pork to put into the porridge.

So you can see the plain porridge has been add up with the ingredients and keep boiling it till the ingredients are well cooked.

Once the porridge is cooked, we can served it with the toppings below.

You can have it plain with the pork and liver. As for me, i would prefer plain so that i can taste the original taste. It does not have heavy taste and blend well with my taste bud :)

Or else you can add on the toppings on the porridge. The total presentation makes the difference. It becomes colourful and trigger your taste bud to crave for more of it.

Miss mum's cooking and only get to have it when i back home over the weekend. A bowl of tasty hainanese porridge will make you craving for more. I will think of my mum when i am having it because mum serves the best hainanese porridge.

Soba making

Still remember my earlier post regards the Japan Trade Fair? We made cold japanese soba for our brunch.Simple making and healthy food to consume.I had is listed down for the preparation and ingredients.

Japanese Soba

Menstuyu

Wasabi

So basically, the ingedients we need are:-

1. Japanese Soba
2. Menstuyu/Udon Tsuyu
3. Wasabi
4. Spring Onion
5. Nori (seaweed)

Get a handful of japanese soba depending on the portion you need and boil it with hot water. It is basically like cooking spagethi but this is japanese soba. Once the soba is cooked, rinse it with cold water in order not to have the noodles to stick together. After you rinse it, place the cooked noodles into the fridge and let it cool.

As for the sauce to go with the noodle, pour 1/3 quarter of menstuyu to the pot and blend it with water. Taste it to see your preferable taste level and let it boil like the picture below.So basically just to heat it up around 5-10 minutes.

Menstuyu added with water

Once the menstuyu heat up, let it cool before you put it in the fridge to make it cold.Meanwhile, cut the spring onion to get it prepare to go with the sauce and noodles.

Cooked Soba

Spring Onion

Sauce with spring onion and wasabi

Once everything is cold,you can basically start serving already.Mix the sauce with the spring onion and put a bit of wasabi into the sauce and mix it. The sauce is ready to serve with cold noodle.

The taste is very refreshing and you will surely like it :)

Oh ya, you can add on an egg into the sauce and eat with the noodle. The outcome of the taste is different but  u will get different taste as well.Try it at home :)

Conger Eel Dinner

It always the best to eat home cooked dishes especially my mum's cooking. I think my mum is a very good cook. She can cook all kinds of cuisine. She is good at Japanese cuisine as well.Of course thanks to me as i give her the idea on how to cook it and mix it. I admit i only know how to talk and eat but at least i still contribute.hehe!

My dad and i went for Japan Food Fair at Suntec City yesterday and got several samples from there.Anyway, this will be a short post on the conger eel dinner. Picture shows the live conger eel. This is another type of eel and it's actually unagi sister.

Live Conger Eel-Picture taken from Google search

                    This is the sample conger eel taken from the exhibition. Thanks for the Japanese guy :)

Conger Eel from Japan

This is my mum's masterpiece. The conger eel with eggs and shoyu honey sauce. She steamed for 8mins and prepared the sauce. The sauce is her own recipe where the idea comes from me.Ahhemm... 

Conger Eel with egg and shoyu & honey sauce

While steaming the fish with egg, she cooked the rice with chinese sausage and it smells awesome. The chinese sausage blend into the rice and it gives the fragrance smell.

Fragrance white rice with chinese sausage

 Followed by the left over salmon flakes from Japan. This also taken from exhibition. It is supposed to go with the plain porridge.Simple white porridge and go with the salmon flakes will ease your hunger away. But we used the leftover salmon flakes to go with the rice and conger eel. It turned up just fine as well.

Salmon Flakes from Japan

 Tadah...this is the end result when you combine together and enjoyed it. Simple dinner with full nutrition.My mum is an awesome lady.She has wonder cooking skill.

Complete Dish for the Day

This is what i had for my Friday Dinner with my family.

Mum cooked the dinner after her work and it took her less than an hour to get everything serve on the table.

Home is always the best :)

Mentai Somen

Had my own receipe for my dinner yesterday.Bought Mentaiko Paste and wanted to try cooking it. I tried the ika mentai at one of the company outlet and i'm loving it. So, i try cooking it at home.

Picture of the mentaiko paste..56g/pkt. Can cook 2 times for a person only..

Mentaiko

Then i have japanese somen and seaweed to add in my ingredients for dinner..

Somen + Nori

So, i started off boiling my somen. Actually the mentaiko paste will taste good with spagethi but i do not have it. So i replaced with somen. But the taste turned out to be delicious as well..

Boil the somen

Inside mentaiko paste, it's ready with the 2 portion of ingredients. So, i jz open it and use it together with the cooked somen.

Tadah..after i open it. There are shredded seaweed on top of it. I mixed it and it's simply delicious.Simple and nice dinner for my Monday Blue..haha!

Ready to serve

I think next time i gonna buy more mentaiko paste to put at home to cook anytime and more ingredients to put in my somen dish.

P/S: Feel refresh after cutting my hair shorter but i feel like cutting it shorter again..