Tea time

Mum made 'goreng pisang' and 'kuih kodok' for tea.
Hehe...I made some great coffee!

Delicious....mmmm....
p.s. don't ask for recipe because I don't know how to churn this out, coffee...ok!

Easy Bento # 11

Futomaki is my kids favorite. Anytime, any day. It's easy for me too because I get most of the ingredients ready and freeze.I have Tamagoyaki, crabsticks, kampyo, simmered mushrooms and kyuri. Of course there is also Kewpie mayo, Ebiko (fish roe) and sakura denbu (cod/fish flakes). You can see some wasabi and a tiny tupperware of Kikkoman shoyu - best!

What is Tag?

Can someone explain to me what is Tag? I have a MyBlogLog and some people Tag me and I don't know what that is. Anybody? Thanks in advance.

Did you know?

Takuan is pickled white radish? It is supposed help digest food. It is also the most common pickle you can get from any Japanese restaurant.

Natto is made from fermented soybeans. Only Daughter number 2 and I enjoy Natto. The rest of the family shake their head in dismay whenever we eat this. At one time early this year, Daughter number 2 was consuming a minimum of 2 packets a day for months. It was almost addictive. I was competing with her and we found new methods of complementing Natto. Spreading Natto on fresh bread or bread crisp like canapes was absolutely delicious.

It's an acquired taste akin blue cheese in the western world, or 'smelly taufoo' in the Chinese, some say even worse than petai! It's got a strong taste and smell and is sticky with web like strings to an extreme extend like melted mozzarella cheese, but the stickiness just doesn't seem to 'tear apart'.

Hubs and Daughter number 1 and 3 says it looks slimy. Whatever the majority says or comments, Daughter number 2 and I LOVE Natto.

It comes in a pack of three and can be kept in the freezer. We've tried all types of brands and we found this one best. It normally comes with a pack of mustard, some shoyu and sometimes shiso or even chilli hot spice.

Medical benefits

from Wikipedia

It is often said in Japan that nattō is good for health, and these claims can be backed by medical research. One example is Pyrazine contained within nattō. Pyrazine is a compound which in addition to giving nattō its distinct smell, also reduces the likelihood of blood clotting. It also contains a serine protease type enzyme called nattokinase^[1] which may also reduce blood clotting both by direct fibrinolysis of clots, and inhibition of the plasma protein plasminogen activator inhibitor 1. This may help to avoid thrombosis, as for example in heart attacks, pulmonary embolism, or strokes. An extract from nattō containing nattokinase is available as a dietary supplement. Studies have shown that oral administration of nattokinase in enteric capsules leads to a mild enhancement of fibrinolytic activity in rats^[2] and dogs. It is therefore plausible to hypothesize that nattokinase might reduce blood clots in humans, although clinical trials have not been conducted. Another study suggests the FAS in natto is the very substance bringing fibrinolysis of clots, which accelerates the activity of not only nattokinase but urokinase.^[3]

Nattō also contains large amounts of Vitamin K, which is involved in the formation of calcium-binding groups in proteins, assisting the formation of bone, and preventing osteoporosis. Vitamin K1 is found naturally in seaweed, liver and some vegetables, while vitamin K2 is found in fermented food products like cheese and miso. Nattō has very large amounts of vitamin K2, approximately 870 micrograms per 100 grams of nattō.

According to the recent studies polyamine suppresses the excessive immune reactions, and natto contains much larger amount of it than any foods.^[4] Dietary supplements containing the substances extracted from natto such as polyamine, nattokinase, FAS and vitamin K2 are available.

Nattō also contains many chemicals alleged to prevent cancer, as for example daidzein, genistein, isoflavone, phytoestrogen, and the chemical element selenium. However, most of these chemicals can also be found in other soy bean products, and their effect on cancer prevention is uncertain at best. Recent studies show nattō may have a cholesterol-lowering effect.^[5]

Nattō is also said to have an antibiotic effect, and its use as medicine against dysentery was researched by the Imperial Japanese Navy before World War II.^[6]

Nattō is claimed to to prevent obesity possibly due to a low calorie content of approximately 90 calories per 7-8 grams of protein in an average serving. Other unverified claims include improved digestion, reduced effects of aging^{[citation needed]}, and the reversal of hair loss in men due to its phytoestrogen content, which can lower testosterone that can cause baldness.^{[citation needed]} These claimed physiological benefits of eating natto have been based on an analysis of the content of nattō, and have not been confirmed by human study.

Nattō is also sometimes used as an ingredient of pet food, and it is claimed that this improves the health of the pets.^[7]

Dinner

Kids were out for their activities. Dinner was only hubs, myself and Daughter number 3.

Clockwise from top: Hijiki, Oden, Takuan, Natto and white rice.




Dinner was delicious!



On the right is Natto, another of my favourites!

Left: Larger picture of the Hijiki & Aburaage-Ni.

Hijiki & Aburaage-ni

Hubs having a sore throat so I used the simmering method for cooking tonight. No deep fry foods!

Hijiki is a seaweed. It is quite uncommon unlike Wakame and Kombu which are staple seaweeds. Hijiki is rich in dietary fibre and essential minerals. I was informed at the Macrobiotic Summer camp which I attended that Hijiki contributes to keeping your hair dark and lustrous. So if you want healthy and nice hair, consume Hijiki on a long term basis.

It is very delicious and easy to cook. This is one of my favourite dishes. Don't just take my word on this, try it and let me know.

The recipe:

1.
Hijiki 1 pkt - 45 g
Aburaage 1 pc
Carrot 1/2 a small carrot
Dashi 1 cup
Sugar 2 tbsp
Sake 2tbsp
Mirin 2 tbsp
Shoyu 2 tbsp
Method:
1. Wash and soak Hijiki for 10 mins.
2. Soak and rinse Aburaage in hot water to rid the oil. Cut into thin strips.
3. Cut the carrot into julienne slices.
4. Heat up the saucepan with little oil (med heat).


5. Add Hijiki and stir.

6. Add in carrot.

7. Stir and cook for two minutes.






8. Add in Aburaage.

9. Stir for a while.








10. Add the liquids - Dashi, sake, mirin and shoyu. Stir in the sugar.

11. Top with 'otoshi buta' (drop lid) and allow simmering until liquids dry out.



If you do not own a 'wooden lid' you may use foil paper. Just tuck in the corners to 'round' it and cut a criss cross in the middle of the foil paper. Leave it on top of the Hijiki and continue simmering.

Bento #10

Back Bento contains Cha Soba which I cooked last night. You can see a blob of Wasabi on the top right.
You will notice - no sesame seeds, no chives - Daughter number 1 don't like, and no quail egg due to 'logistics' of transporting raw egg. Daughter number 2 is okay but I don't want to get into a habit of packing two different types of Bento.
Front Bento contains blanched Asparagus, potato salad and a Japanese rice cracker.
Extreme left the the frozen Cha Soba dip. It will defrost but remain cold by break time.












The two Bentos packed in modern insulated Furoshiki.

Cha Soba

Boil Cha Soba in a pot or kuali. Add some salt.
It's like cooking Spaghetti.












When done, pour into a basket and rinse under cold tap water.
























Twirl the Cha Soba with a fork to make separate little portions.

I've already posted up the recipe for the dipping sauce earlier. Bon Appetit!
BTW this is for tomorrow morning's Bento.

Grocery shopping

Did my grocery shopping this afternoon at BSC and met an old friend for lunch at Chillies.
Forgot to bring camera - so no pictures. See my commercial sized Kikkoman soy sauce, next right is Mirin, Sake, Olive Oil, in front is the Katsuobushi, some Japanese candies (coffee beans - very nice), Cha Soba, and some Meiji biscuits. Oh yeah! Behind the Katsuobushi is the dark soy sauce. He! He! Finally found it under the Lee Kum Kee brand.

Bento #9

I'm using the new Bento box I bought yesterday. So refreshing!

On the left are chicken nuggets with cherry tomatoes, some Japanese rice cracker biscuits and an Orange marshmellow.
On the right are 'Bega' Cheese sandwiches with sawi drizzled with shoyu.

In the round container is tartare sauce (last batch) for dipping the chicken nuggets.
I know it's meant for fish but Daughter number 1 loves it and finds opportunity to dip anything in it. Good thing it is finished.

First time @ this

I found a 'treasure' in A Daily Obsession (check out my link). She posts most interesting recipes which look very, very easy to do.

I'm lousy at cooking Chinese. I admit that!! That's mum's territory. Ha! But now that I've found A Daily Obsession, On a Bento frenzy is trying out Chinese cooking.

I tried out her recipe for soy sauce chicken today. Admittedly, I didn't have all the ingredients, didn't understand that Sichuan peppercorns were Sichuan peppercorns and CANNOT use Sabah peppercorns! Okay, okay and I thought dark soy sauce was thick black sauce. So....I varied a little, ermm...maybe improvised a little by leaving out the tangerine peel...Oops!

Well, the 'mutilated chicken' looked okay for a first timer right? He! He! He! The final product was delicious. Everyone enjoyed the chicken including daughter number 3. She's a very, very fussy eater and hates anything 'different' from her regular meal of soup, fish or pork and rice. She ate the whole drumstick! Awesome!

Thank you Terri! If this variation tastes so good the original recipe with all the ingredients I missed out must be out of this world! Mmmmm....so good.

My new stash!

Got bored of my Bento boxes. Went on a shopping spree! "He! He!" Managed to get two new Bentos, two new containers, three sets of cutlery. I love the colors!!












These cocktail sausage molds are for a friend. She 'tumpang' me to buy for her.

I love the molds! Now, my kids are trilled at the shapes and designs of their cocktail sausages.
"Happy, happy".

Melody - our latest addition

Everybody, please meet Melody our latest addition. Mum's a Lab and dad's a Schnauzer. Currently the belle of the house!

~ Emo ~

Last night, hubs and I went for dinner at a friend's place. Another mutual friend was sharing that she had attended a funeral of a young 9 year old girl the previous day. She was the daughter of an old office colleague.

My heart took a somersault when I heard that. The little girl died of Leukemia. I may not have known her personally but I mourn not only for her but for her mother too.

Apparently 9 months ago, the little girl injured and broke her knee while crouching. That was the beginning of the nightmare that was to come. The fevers came and the broken knee wouldn't heel (the symptoms), the doctors diagnosed Leukemia and it just took her over with such overwhelming force that she never had a chance.

I have an 8 year old girl whom I love dearly. Some days, she drives me up the wall with her antics and I come down quite hard with the discipline. However when I hear of stories like the one my friend shared, my heart is pained and I just want to hold on to her and hug her and not let her go.

But I have a God! And in my fear and insecurity, I pray that He continues to shower his grace and protection on this family of His.

John 3:16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.

Bento #8

This morning I had to prepare extra food because Daughter number 1 is staying back for Choir practice. She is the new 'Choir Conductor' of her school choir.

The left Bento contains fried rice, in the middle Bento are blanched broccoli and cauliflower laden with Kewpie mayo and Parmesan cheese. The right Bento contains a hard boiled egg from the "Lou Han Kao" drink that mum boiled. Sharing that Bento is my children's favourite potato salad.



In front of the Bento, you see a round container of cottage cheese dip and under it, a pack of Japanese crackers I got from Cold Storage in BSC.
See the bag? It's a 'green' bag I bought at one of those Organic shops in Singapore. The blue bag contains the bottle of "lou han kao" (leong cha).