Kani Gunkan + Onigiri

Prepared these the night before for my man's next day's breakfast + lunch bento..
gave some to my family too...
The ingredients left in my fridge are crabstick and japanese cucumber,
so I only used them.

 

Gunkan Sushi..

it's called the battleship sushi too!

Onigiri made using moulds definitely looks nicer!

Normally I will mould it by hand...

Love for him~ =)
 He loves Kani/crabstick alot!

Kani Gunkan

Rice

2 Cups Short Grain Rice

3 Cups Water

1/2 Cup Rice Vinegar

1. Wash and rinse rice, mix with water and cook.

2. When it's cooked, add vinegar immediately while it's hot and keep mixing.

3. Let it cool before handling.

Filling

6 Shredded Crabsticks

1/2 Diced Japanese Cucumber

2 Tbsp Japanese Mayonnaise

Seaweed Stripes (2 inches in height)

1. Mix crabstick, japanese cucumber and mayonnaise together.

2. Set aside.

Making the Gunkan

1. Wet your hands with water before handling the cooked rice, so it will not stick onto your hands.

2. Mould about 1 1/2 Tablespoons of rice into an oval shape.

3. Wrap seaweed stripe around the rice. Seaweed should be taller than rice.

4. Top with kani mixture.

5. To store, place gunkan in an airtight container and refrigerate them.

When Fusilli Meets Chinese Cooking Style

Another kind of stir fried pasta...Fusili...

But in a chinese way...

and it's a vegetarian dish..

A weird combination right??

But it tasted pretty good!! HAHA!!

Fusilli in Chinese Style (serves 1)

1 Serving of Fusilli(cooked as directed on package)

1 Yellow Onion

A Bunch of Vegetable

One Handful of Frozen Vegetables

2 Tbsp Water + 1 tsp Light Soy Sauce + White Pepper

1 tsp Oil

1. Heat oil in wok.

2. Stir fry onion until a bit tender.

3. Add Fusilli and stir for 1/2 minute.

4. Add vegetables and stir for another 1 minute.

5. Drizzle water + seasoning in and stir well.

6. Remove from heat after 1 minute.

Olive Vegetables Brown Rice Porridge

Our favourite brand of olive vegetable.

How do we use it?

Just cook a pot of brown rice porridge then add all kinds of veg and mushrooms.
Mix some olive vegetables in the pot of porridge..

Top with more olive vegetables.

Simple!

But beware, the porridge can get a bit oily. But I don't mind. Hehe..

As olive vegetables are preserved food,

take in moderation and less frequent.

My motto is "It's always fine if you eat (not so healthy food) once in a while" =)

Salmon Miso Soup

This was our dinner~

Maybe you will be wondering,

will we feel full after the meal?

But after using the new diet method, really FULL !!

With no starvings...and somehow I didn't crave for more food for the whole night.

I hope this will maintain..

I mixed some Kuzukiri into the soup.

It's actually Japanese arrowroot starch noodles.

You can see it in sukiyaki or soup in the Japanese restaurants.

We love the chewiness of it.

And restaurants are often stingy in the portion.

The oily soup filled with omega 3...

And I realised that.

we don't have to go to Ichiban to have our salmon miso soup anymore!

It tasted 100% the same!

Salmon Miso Soup (Serves 2-3)

1200ml Water

1 Sliced Yellow Onion

1 Shredded Medium Carrot

15 Strands of Kuzukiri 

1 Box Silken Tofu

Sliced Salmon

Wakam (Kelp) Briefly washed and cut into 1 inch pieces 

3 Tbsp Miso Paste

1. Boil the water, and add onion. Let it soften a bit.

2. Followed by carrot, tofu and kuzukiri. Bring to a boil.

3. Add salmon and bring to boil again.

4. Remove pot from heat and stir miso+wakame in.

5. Serve hot.

More Photoshoot Pictures

Another 2 pictures to share!

Since I'm not wearing the same gowns on my actual day...i think it's OK to show first. =)

These 2 pictures are taken towards the end of the session,

and my smile was already stiff, my cheeks and lips were trembling! 

The actual wedding gown for the photoshoot..

And supposed to look like Belle in Beauty and the Beast.

Oops..but I failed, look more like Princess Fiona in Shrek!!

*LAUGH OUT LOUD*

The Japanese costume~! 

HAHA! U know previously when I went to Korea about 3 years ago,

I wore their Hanbok, and looked sooooo crappy!!!

Luckily I still look OK in Japanese costume..HEHE.

Something new to share,

I'm on another kind of diet now.

Tested and proven.

Will share with all of you after trying out!! 

(Trial) Evaporated Milk Bread

My first trial in making Evaporated Milk Bread...

There were about 200ml of leftover evaporated milk from the steamed moist chocolate cake.

I didn't want to waste them, and my man kept requesting me to bake a bread for the past few days.

So I had this idea, to use evaporated milk instead of fresh milk

Results were...

Pretty ugly and out of shape,

as I thought it's only a trial,

just pressed the dough with my hands and did not weigh the individual doughs.

The texture is actually soft and fluffy!!
I had some difficulty in cutting the bread as it was soft to handle..
There's a hint of sweetness in the bread too!

I think it will go well with any Jam/Peanut butter or even butter!

Ermm..sorry I can't share the recipe as I really don't know the quantity,

just mixed everything together till I get a pliable dough.

The ingredients in there are:

• Hi Protein Flour
• Evaporated Milk
• Brown Sugar
• Yeast
• Butter

I think those who know how to make bread will know the estimation in quantity.

Anyone wanna try this?

简单的凉拌面 Simple Cold Noodles (Vegetarian)

Today's lunch!

Cold noodles and it's all veg....

some may not find it appetizing as there's no meat in there =)

But this is definitely a refreshing lunch! Especially with this warm weather~

I used organic udon...

After adding the sauce,

it becomes flavourful and it's best when chilled~

简单的凉拌面 Simple Cold Noodles (Vegetarian) 

One Portion of Noodle

Shredded Carrot

Shredded Celery

Shredded Cucumber

Sesame Seeds/Ground Sesame (best pan fried without oil or toasted)

Sauce:

1 1/2 Tbsp Dark Soy Sauce

1 tsp Light Soy Sauce

1/2 tsp Sesame Oil

1 Tbsp Dark Vinegar

1. Cook noodles as directed on package.

2. Drain away water and transfer noodles to a bowl of cold water.

3. Shred all vegetables.

4. Mix seasoning together.

5. When noodles have cooled down, place them on a plate

and decorate with shredded vegetables.

6. Sprinkle with lots of sesame seed/ground sesame.

7. Drizzle sauce all over & mix well.

8. Chill again if you want it to be colder.

Note: to let noodles absorb more seasoning, mix sauce with noodles first,
and put in fridge for 30 minutes then add ingredients.

4th December will be the day! Wedding Bells are Ringing!

Just received our photoshoot layout ytd~~
I had a total of 6 outfits on that day..and my smile definitely became stiff @ towards the end of the session.
My mouth was very much trembling!!

Let me show some of the pictures =)

@ Botanical Garden...

We brought our kitchen helpers along!!

wanted to have something different, instead of all the same old bridal shots...
and this is more natural, our daily lifestyle and attire..
We will use these series as our huge picture to be hung in the house...
my mummy knew it and reprimanded me,
" WHY ARE YOU NOT HANGING THE BRIDAL SHOTS!?"
haha..!! SOrry mummy!

This is @ Tampines' Ikea

we didn't bring Piano (Our Doggie) along,

so we used this bulldog!

It's a pity that we didn't bring Piano...

If not, it will be perfect and complete!

Bloody Fat Witch's Fingers

Hooooooooooooooooo.....

Those fat fingers are slowly creeping up to u~~

Scary Yeah!?

Today's Halloween! 

I don't celebrate at all,

but thought of making these fingers to have some Halloween mood =p

These are actually shortbread...

They are pretty yummy!! Ermm..provided if you have the courage to pick up 1 and try it.

A very simple recipe, with just 4 ingredients!

& not forgetting to wish everyone...Happy Halloween!!! =)

Shortbread Cookies

100g Butter (softened)

45g Sugar

110g All Purpose Flour

5g Cornflour 

1. Preheat oven @ 170 degrees

2. Cream butter thoroughly and slowly add sugar.

3. Sift all purpose flour and corn flour, mix well into dough.

4. Chill in fridge for 30 minutes.

5. Shape into slim finger shapes.

6. Use whole blanched almonds as nails and red food colouring for blood.

7. Slash on the fingers to create knukles.

8. Bake in oven for 30 mininutes or until slight golden brown.

9. Cool for 10 minutes before transferring to cooling rack.

10. Keep in an airtight container.

Recipe Source From : All Recipes

Vegetarian Stir Fried Kishimen

Another vegetarian meal...a nearly sinless and easy recipe

That was for our lunch a few days ago too...

these few days I overate once again =(

I should say sorry to myself..just 1 month+ left and I'm still doing this.

*sigh*

So from now, I will continue to post some healthy food,

and I hope it won't be too bored for all of you!

There's my favourite, edamame!

Actually I had no more ingredients to add, only left with veg and carrots,

so had the idea that I can use these beans~

Vegetarian Stir Fried Kishimen

2 Servings of Cooked Kishimen/Udon/Soba

1tsp Oil

1 Medium Yellow Onion

1 Handful of Edamame 

1 Handful of Vegetable (I used Shanghai green)

1 Medium Shredded Carrot

2 Tbsp Water+1/2 tsp Dashi Granules+1/2 tsp soy sauce

1 Handful of Shredded Dried Seaweed

1. Sauteed onion in oil until soft, and add edaamame, shredded carrot. Stir fry for 1/2 minute.

2. Put cooked kishimen/udon/soba, vegetable & water+seasoning in then continue to stir fry for another 1-2 minutes.

3. Serve on a plate and sprinkle with generous serving for seaweed.