I eat so much until people call me Dr. Fish Fish.

Tuesday, May 31, 2005

Wai Wai's Family in Kansai (May 29, Pt 2)

Took half a day off today to accompany my buddy and her family. Oops... she went back to Tokyo liao. Miss her.

I told her, "Am going to start my real life in study tomorrow. Not much time left for me to be blur blur liao~" -_-"

Just now, I spent hours in Jeff Ooi's blog today, reading a few of his posts with all the comments. What can I say? I guess I can see the reason clearer and clearer why are my thinking of not going back to Malaysia for the time being is getting stronger.

This beloved land of mine, what have gone wrong?


Ok, forget about that. Back to this happy meow meow land of mine. :)

Tamiya Radio Control Car Race

While we past through a public square on the way to Kaiyukan, there was a big crowd of people...

In curiosity, we decided to peep our head in...

Woohoo~ Cool!! Car racing!!

Ok, toy car racing... but still "cars". :P

See those kiddies? They are the controller for the "sport car". Man~ these warriors couldn't wait to let go their "horses" as soon as possible already. I don't know how many were participating that day, but had uncounted cars there. Each group there were 12 "racers".

Hmm~ one more thing, why all boys one? Too bad, I'm too old to qualify... kihkihkih...


Duh~ it was a "small racing circuit" in the eyes of fish fish...

But definitely a "big" enough circuit for these "chibikko cars". (Chibikko is a slang in Japanese to call small kids).

Hey! Guess what? It was much more exciting that I could express in these pictures. The cars kept bumping into each other... ran out of lane... fly out of the circuit... and even did a feel beautiful turns in the air before able to get back to the ground again.

Ha!! See the blue car in the pic? When it did the steep turn, lost its balance and move in vertical.

But somehow, when I think about what if the cars bring "real driver" inside? Sure die kiao kiao... *shudder*

The audiences...

Well, it would be a very long time racing event then, so we decided to get away and heading to our Kaiyukan.


Monday, May 30, 2005

Wai Wai's Family in Kansai (May 29, Pt 1)

Wai Wai's whole family come to Japan to visit her. They come to Kansai, will be here for 3 days. I went to Osaka to meet them around noon, then we headed together to Kaiyukan as requested by Wai Wai. Heee... it was the second time I visited this aquarium. Guess what? It was once again with same buddy, Wai Wai. Too bad, Patrick was not joining in this time. Hey! Patrick, still remember the 1st time you spent yourr time with these 2 "noisy" girls?

The 1st thing we wanted to do when we reached the area, was to cari makan. All of us were very hungry already. Wai Wai whole family even worse, hungry and tired, as they went to Tokyo Disneyland the day before, and only slept for a few hours the night before. So, we tried to take the journey yesterday a slow and relax one.

On way to the Tempozan Market Place, we past through Xue Fua no Sato. Since my first experience on this lovely magic ice, I have decided must introduce to Wai Wai here one day. Woohoo! Didn't expect it to be this fast. ^_^

Wai Wai family wanted to try it when they saw the picture outside the shop. So, 6 of us had a pre-lunch dessert instead. :P

There was a great improvement on the amount offer per day now. Instead of the old time 30 plates per day, it has increased to 70 plates per day. Kihkihkih!! Furthermore, the flavour for this ice dessert have been added a few more varieties. The owner later told me he bought a machine that upscale the production better, and he is offering a new flavour slowly for every 2 months. This is what I like about a person that know how to do business, never stop from improving his product and service.

So, what were the flavours that we have tried on that day?

This is called 金銀財宝 (the Treasure), which was the flavour I had for the 1st time. As strongly recommended by fish fish, Wai Wai's parents and her younger brother (Ah Zhi) ordered this.

See the mango chunks? Very happy to see the portion of mango flesh has been increasing too.

The taste, still as irresistible as before. And yap, it was still the best among all the Snow Flake Ice in the shop. A mango lover must not escape this.

Wai Wai tried this cornflake with chocolate powder. Surprisingly, the crunchiness of the cornflake combined well with the melty snow flake. It has a very romantic name, called 落葉の詩, literally means the Poem of Falling Leaves.

Wai Wai's elder brother (Ah Chung) wanted to try 望郷 (Nostalgia). It was actually a mixture of Snow Flake Ice with Green Tea Powder. Very Japanese type of taste. The bitterness of the tea powder gave a nostalgic touch to the sweet fluffy white ice.

As for fish fish, I decided to taste a new product in the shop. This is called "don't know what". Didn't remember the name. However, it was actually peppermint sauce with 2 blueberries. The peppermint sauce was very refreshing, a very good choice in a hot summer day, though the blueberry was kind of disappointing.

It was truly a very enjoyable moment by gulping down the melt-in-your-mouth ice. The service of the owner was near to perfect. He definitely has won a customer's heart like me who look very much on good service. ^_^

After we had this early dessert time, we went to Naniwa Kuishinbo Yokocho to eat "lunch". :P

Wai Wai's family wanted to eat Udon at Bukkake Jusan (ぶっかけ十三) while me and Wai Wai went to search for rice.

We ended up in Hokkyokusei (北極星) for omelette rice.

Both of our omelette rice look exactly the same from outside.

This was my mushroom omelette rice.

This was Wai Wai chicken omelette rice.

Kihkihkih... still pretty much looked the same even inside huh~

In fact, the taste was very similar as well. -_-"

Just as Wai Wai said, "Really same price same quality."

Well, it was not bad. The tomato gravy was quite nice actually. The half-cooked omelette was fluffy and melty. The rice itself was just ok. But anyway, when you are hungry, anything will taste delicious. :P

It was a treat by Wai Wai's parent for the foods. Gochisosama deshita!! ^_^

Saturday, May 28, 2005

Brazilian Cooking Class (May 27)

Last month, I attended the International Cooking Class for the 1st time. It was Ghana Cooking Class.

Yesterday, I went to this monthly International Cooking Class again. This time, it was Brazilian cooking. :)

There were 6 types of dishes prepared for this time. Ok, let me do a review on them one by one. ^_^

Arroz (Brazilian-style Garlic Rice)

A simple way of doing nice garlic rice.

Left : Heat up 1 tablespoon of olive oil, add in 3 cloves of sliced garlic and fry until golden brown. Then add in 3 cups of long grain rice and stir well. (Japanese rice not good for making this garlic rice). Add a small pinch of salt in it.

Right : Put the rice into a rice cooker, add in 4.5 cups of boiled water.

Then, all you have to do is press the cooker button and wait for mum mum.

Voila! Lovely looking white rice. Curious to know what are the side dishes that went with it?

Come come, let me show you...

Caldinho de Feijao (Black Bean Soup)

Bean soup is a very common dish that you can find on Brazilian dining table. I had both the black bean (Feijao in Portugese) and "white bean" before, I like the black bean more. However, as this time it was quite difficult to get the black version in Japan, it was replaced with the white version.

Left : Part of the ingredient for making the bean soup.

The ingredients include : 250g of bean, 2 bay leaves, 2 chopped onions, 4 cloves of finely chopped garlic, 1 big tomato in chunks, 120g of finely chopped leeks, 1 finely chopped chili pepper, 60g of finely chopped Parsley, 80g of bacon and 80g of linguica (Brazilian sausage).

Right : The bean was soaked in water overnight, and cook with a pinch of salt and bay leaves until soft but still maintaining the good shape.

Then, by using some of the "soup" from the boiled bean, blend 2/3 of the bean with 1/2 of the prepared onion and garlic, all the tomato, 1/3 of leek and all the parsley in a blender. In case your blender too small, you might have to divide the blending into a few times.

A big bowl of nice bean puree will be formed.

1. Fry remained garlic, onion and 1/3 of leek until light golden.

2. Then, add in the bean puree and bean, stir well.

3. While making the bean puree, stir fry the linguica to make it slightly burnt outside.

4. Cut the linguica into 3cm cubes.

5. Add in bacon, linguica and chili pepper. You can also stir fry the bacon with other ingredient first (as in 1) if you want. Put everything in boil and add water.

6. After cook for around 10 minutes, turn off the fire. Then top the remained leek on the soup.

Hohoho! A nice big pot of Caldinho de Feijao was done.

This, was a vegetarian version for the bean soup. Especially prepared for Eli (an Indonesian student), Morita sensei and fish fish.

Moqueca de peixe (Fish Cooked in Coconut Milk)

The 2nd side dish was a fish dish very much resemble the South East Asian food, by using a lot of coconut milk. Brazil is also a country that use a lot of coconut in their cooking as coconuts are very easy to grow plant there.

1. A layout of the prepared ingredients.

2. Main ingredient for the dish, white flesh fish. The one that used on that day was "red fish". 8 big pieces.

3. Also, 200g of shrimp. The washed fish and shrimp were marinated with salt and black pepper.

Other ingredients included 2 onions (1 cut into chunks and 1 into slices), 3 cloves of chopped garlic, 1 red pepper in slices, 2 chili pepper, 3 tomatoes (2 of them cut into chuncks and 1 into slices), 200ml coconut milk, 2 teaspoons of olive oil, 2 teaspoons of cilantro, 1 tablespoon of vegetable oil, 2 tablespoons of chopped green oil, salt and black pepper.

4. Heat up olive oil and fry the garlic until it gets golden. Then add in onion (square) and fry. After stir fry for a while, add in the tomatoes (square) and red pepper as well. Season with salt and black pepper. Then steam for 1-2 minutes.

5. Next, add the coconut milk and mix well with the ingredients.

6. Add in fish and simmer for 5 minutes in low heat. After that, add in shrimps and vegetable oil and simmer for another 10 minutes.

7. Place onion and tomatoes (slices) in layers. Then top with cilantro and green onion. Give a light stir.

8. Let the whole thing simmer for 5 minutes. However, the chef didn't use cap for the simmer process, she said without the cap also can do wor~

Finally, a splendid looking pot of Moqueca de peixe was done.

A close up at the coconut fish. Look nice or not?

Farofa (Fried Cassava Flour)

Yap, we have the 3rd side dish. This time, the main ingredient was cassava (mandioca) flour. So, not only Ghana like to use cassava, even in Brazil too.

By the way, just a small out-of-topic information, my mum makes one of the tastiest tapioca kueh. ^_^ But, as far as I know, I've not yet seen cassava cooked in this way in Malaysia.

The ingredients were 300g of cassava flour, 1 onion cut in square, 2 eggs, 1/4 cup of green olives (cut into big pieces), 50g bacon, 60g dried raisin and 60g butter.

First, fried the bacon with butter. Then add in onion, green olives and cassava flour. Stir with wood spoon as shown in the left picture.

Right : After a while, add in egg and mix quickly. Then add in raisin. Stir well and done.

A close up on the cooked Farafa.

This was the vegetarian version without bacon.


Brazilians love sweet thing, so how would a Brazilian meal be completed without desserts. However, there will be no picture on the making as these 2 desserts were prepared one day earlier.

Dessert 1 is called Manjar de coco.

For those of you that are interested, here is the recipe :

Ingredients are 1/2 cup of corn starch, 250ml of milk, 1/2 can of condensed milk and 200ml of coconut milk.

First, dissolve the starch in milk. Then, in a pot, put in condensed milk, coconut milk and the dissolved starch. Stir and cook until the whole thing becomes thick like cream. Then, transfer the cream to a mold and put into refrigerator to cool for 2 hrs.

You can use prune and caramel sauce to decorate it as shown in the above picture.

Next, is Passion Juice Mousse. Sorry, no idea how this was prepared, as it was a last-minute dish added by the chefs.

The portion for each person.

Meet the chefs, Karen Harada (left) and Mirian Sakuno (right). Both of them are Brazil born Japanese. In fact, in Brazil, the most Asian that staying there are Japanese, though the Asian percentage in Brazil is about 2% only.

After all the dishes has been prepared, it was time to lay out everything.

This was what each of us had. For a 500yen of participation fee... too nice to be true huh~ ;)

Oops!! Everyone was eager to sit down already. Yap, our tummies were grumbling a lot by the time we finally could have a taste on these drooling dishes.

My comments for the dishes :

Arroz was very nice. The nice fragrance of the garlic evokes one's appetite easily. However, there might be too much water inside, make the rice a little bit mashed.

Caldinho de Feijao would be the number 1 dish for the day. Even without the bacon and linguica, the bean itself gave a nice savoury taste to the soup. I have eaten Brazilian bean soup a few times, and one common feature of the soup was "very salty". Then, I realised that Brazilian foods were salty and sweet. So, today, I specially requested Karen to cut down the salt addition.

Voila! The bean soup turned out to be so nice. Yum~Yum~

I tried some Moqueca de peixe without taking the fish and prawn. As expected, the creamy coconut milk taste gave a very good South East Asian touch to the dish. In fact, this was a nice dish too. My Indonesian friend loved it so much. She had 2 plates. Well, this dish was ok with fish fish. I usually don't take much coconut milk dish as it will make me feel very oily and satiated.

Farofa, a very unique kind of new taste for me. How would I say... It it like a Brazilian style "sprinkling powder" (Furikake) for eating with rice. The cassava flour itself will be too dry, but somehow the sweetness of the raisin gave a very good blending with it. Good to eat with Arroz with some bean soup.

Finally, the dessert. I love the prune, it was so nice. I like the Mousse, the sour taste of the passion juice inside it was something good for a person who like sour thing like me.

Unfortunately, the Manjar de coco was too sweet. Not my cup of tea.

If you all notice, this is actually my first time post a food post with "nice recipe" in it. Kihkihkih...

Usually, I'm too lazy to tell people about how to make a dish, but I'm thinking of giving it a challenge today. (with the already printed recipe :P)

So, what do you guy think? Do I have the potential to be an online cooking teacher. :PbPb

Thursday, May 26, 2005

Instant Ramen Museum (May 19, Pt 2)

After lunch, we were getting ready for a more exciting session, making the one and only Hand-Made My Chicken Ramen in this world. Hohoho!

This was our classroom. Can fit in about 50 students at one time. The class started around 1pm.

I got number 5. We went to our seat... Oh~ cute scarf and red appron. Lovely chicks! Guess what, they followed us home. How sweet.

We were busy tied up the scarf to our head, which supposed to cover the whole hair for hygiene purpose... However, it became more like a time for the ladies to get a pretty hair dress up...

Left to right : Mirian, Wang Hao and Chen Jie.

As for guys? One example how the scarf turned up on their heads as demonstrated by Li You. So many chicks around his head. Ha! Guess what I call him? "Chicken Man". :PbPb

Oh... finally class started.

She was our group's teacher. Oh, this lovely lady was kind of surprised when she saw me. Same reaction from me. What a coincidence.

It was because during I made My Cup Noodle, she was the ladies that attended me for my flavour and ingredients choice. In fact, she helped me to recorrect my silly mistake during My Cup Noodle making. During that time, she started a conversation with me first, which was a very delightful one.

Seem like between us, there was some kind of good knot. ^_^

Such a sweet lady, don't you think so?

The very important machine that made our Chicken Ramen comes to a success later on.

But before that...

One of the staff gave us a brief explanation on what were blended inside the sauce that used for making chicken ramen.

Kihkihkih... see Chen Jie and Mirian, undeniable they were such good students. Attention!

The many type of ingredients that were mixed inside a cup of sauce as shown in...

...this picture on the left (the yellowish liquid). The white stuff was a pack of flour.

We pour the sauce into the centre of the flour that was put inside a stainless bowl. Then, my partner, quickly mixed the 2 in circular motion to form big yellowish pieces.

Left : Then, I made the big pieces into one rough dough.

Right : My partner then press the dough flat as shown in the picture with a wooden club. This was repeated for 3 times by folding the dough into half each time before the next pressing.

Finally, the dough was ready to be press through the machine. My partner and me took turn for this.

Top : Rough dough at the beginning of the dough-smoothing process. By using hand operation on rolling the dough through the machine...

Middle : A smooth dough was slowly formed, after around 10 times repetition.

Bottom : This nice piece of dough was eventually put into a plastic bag for around 10 min of maturation.

Meet my Mexican partner, Adrian. ^_^ The teacher kept praising him for doing a very fast movement on moving the handlebar. *totally agree*

"Roll Roll Roll the Bar, Roughly Down The Sheet..." kihkihkih...

While waiting for the dough to get mature, we went back to our table to design our Chicken Ramen package.

My group was so serious, trying to make the package looked as "only one" as possible...

On the other hand, the next table were the "fast in action" group. See how relax they were? They have finished their design much earlier than the people in my group. :P

Ok, I was fast too. Don't wanna waste the time, so, here I go with my mission as the "Camera Girl".

*start to work*

Smile~ Adrian, you are on candid camera. He made the design for his sweeties. *how lovely* He got gorgeous and adorable toddlers... 2 Mexican-Japanese cuties.

Mirian and Chen Jie.

Mirian as usual with her very humour and unique way of drawing. She really got talent in that. While Chen Jie was deeply missing her child in China. She specially designed this for "her precious" who is coming to Japan to visit her soon.

Yamamoto san (left) - our very nice and lovely secretary in Agricultural Foreign Student Centre, Wang Hao (middle) - a Chinese student same lab as me and Morita sensei (right) - our gentle and helpful advisor in the Agricultural Foreign Student Centre.

Of course, how would I leave out my lovely Japanese teacher, Fukumoto sensei. I'm sure some of you have known her already from my blog. The girl (right) sat next to her is Hong Lan Xin from Taiwan. I wonder what was she curious with...

Soon, the waiting time ended. Here we continued with our 2nd stage...

Thinning process for the dough. See how serious Adrian was in doing his duty? :P

Only after that, a staff came and told us just to put the dough on the tray, it will move along when we rolled the handlebar. -_-"

So, our work became more relaxing. By the last round of the thinning process, the dough has turned into a more than 3 metres long piece of yellowish smooth sheet.

The next step was to from the noodle strips.

Left : Machine was adjusted to cutting mode for making noodle strips.

Middle : Long strip slowly formed when the handlebar was rolled.

Right : The long strips were supposed to be cut for every 20cm.

However, the end result was a full tray of uneven long and short noodles (left). *shame shame*

Then, I divided the noodle into 2 net tray with each of them exactly 100g (right).

Following that, the noodles were steamed for 10 min.

After that, we had to mix the steamed noodle with flavoring sauce.

a. Hot noodle was added with sesame oil, and a fast mixing was needed to make the stick-together noodle to be separated nicely.

b. Then, flavoring sauce was added. The noodle was "washed" shortly to make the sauce distributed evenly into the noodle.

c. Gathered the mixed noodle...

d. ... and get a pole container with my number 5 on...

e. put the noodle inside the container. This container was actually the molder to form the Chicken Ramen shape.

f. Finally, the staff gave a final adjustment to the noodle in the molder to avoid the noodle being too pressed.

The next process was the most important step in making Chicken Ramen.

The deep frying step.

See the line of fryer? Must be very hot for the staffs. Kesian!

Woo~ here we go the frying time.

1. A big pot of boiled oil ready for the frying -in-action.

2. Four noodles were arranged in one pot.

3. "Argh~ it's killing hot!!" "Help~ help me~ I'm hardening..." I could hear my baby heart-breaking cry. *sob sob* "Be patient ar~ the process will soon be over, mummy is waiting here..."

4. And so, after 3 min frying under 160℃, 4 pretty Chicken Ramen were born. Hohoho... see the one that taken out by the staff in the picture? That was my baby. ^_^ I was so proud of it.

Each by each, my teacher carefully cooled them down.

Finally our babies were handed to us one by one.

"Congratulation! It's very pretty!" Of course! Fish Fish one bor~ The prettiest baby Chicken Ramen I call it.

Thank you very much teacher. It was a great time learning with you. ^_^

See? My baby got my name on it. Cool ler~

How do you like my design for the front? I am not a good drawer, so didn't want to Sia Suei myself with ugly things on it. -_-"

This was how it turned before my baby was swallowed by me.

Just add in hot boiling water, cap for 5 min. Voila!! A simple yet very meaningful bowl of My Chicken Ramen for fish fish.

^_^ It was the best day trip I had from the Centre.

Domo arigatou gozaimashita!