You are currently browsing the tag archive for the ‘food’ tag.

IMG_5768‘That one looks not attractive, but is sweet.’

She points a black thing on a market shelf.

‘Really?’

*

It looks black, but is a purple carrot.

Peel the skin. Purple inside appears.

Purple color comes from Anthocyanin,

which is antioxidant.

Just slice and add in salad.

Crunchy sweetness entertains cheerfully.

Cook into cream or soup.

Smooth sweetness comforts gently.

*

Be young in body. Be calm in mind.

IMG_5747Why not?

*Why not?

‘It’s yours!’ my friend gave me with big smile.

Thank you. This is the Vietnamese kitchen tool I’ve been looking for.

That is for tearing Water Morning Glory stem into tin lines.

greenish peperoncino

Greenish green Peperoncino

Wash Walter morning glory. Take off leaves with stem and top.

Insert the needle into the bottom of stem. Carefully pull the stem.

Make a lots of thin green lines.

Blanch the lines for a while. Drain and leave for cooling down.

Slice garlic. Cut dried tomato. Tear Eringi-mushrooms. Cut paprika into tin pieces.

Place olive oil and garlic in non-stick pan. Place over medium flame.

Stair till getting good small.

Add other ingredients salt, pepper and sliced chili. Add more oil.

When everything is cooked, serve on a plate.

vietnamease kitchen tool

Sprinkle Parmigiano cheese as you like.

Oh! It’s all right. The calories are very low!

Special thanks to Aosawa-san. The recipe is based on her book.

It’s good for you. My sis said.

Years later I founds this pricy New Zealand honey at Mustafa Centre.

Now it is one of my regular ingredients for breakfast and tea.

manuka honey

The bigger it’s certified number is, the more expensive it is, even the taste is not much difference.

The number is supposed to indicate the anti-bacterial properties which treat eye ear sinus infection, inflammation, high cholesterol, might be prevent cancer.

It works both in hot and cool. I love to have with yogurt or in mint tea.

Yumm… Golden sweetie. Oh! It’ all right. It is medicine, isn’t it?

‘You should try them. Different aren’t they?’

As I asked the question ‘how can I know the good Goji-berry?’, my Singaporean friend brought me a dried food whole seller.

We stood in front of 3 prices of Goji-berries.

Yes. I agree. The pricy ‘King Goji-berry is sweet and best, no bitter taste followed like cheaper ones.

In the morning, I often cook rice-porridge, adding Goji-berry for slight sweetness and good energy.

Preserved food keeps it’s natural goodness in more condensed way, sometimes more than it’s fresh time.

Not only food, but also people, aren’t we?

IMG_4985

「試さなきゃわからないわよ。ほら、違うでしょ?」

どのクコの実いいの?という質問をしたら、シンガポーリアンの友人に乾物卸問屋さんに引っ張って行かれた。ケースの中には3種類のクコの実が入っていて、一番お高いのが、甘くて美味しい。安いのみたいに後口の苦味がない。

朝ごはんのお粥にクコの実を加える。甘さと滋養を加える。乾物には自然の栄養が濃縮されている。新鮮なときよりも良いものもある。

食べ物だけじゃなくて、人もね?

Teck Sang

Teck Sang Pte Ltd

on HongKong street (North side). Singapore

Dried fruits, nuts, beans, grains and Chinese dried foods.

IMG_5108

IMG_5106

‘This is my favorite. But not so many restaurant make this.’

I complained over Chinese dishes.

‘Then you make it. You have fryer.’ My friend replied smiling.

Oh! Yeah. Why not?

Non-fried Tropical spring roll

Non-fried Tropical spring roll

Cut fresh mango into bars.

Spread spring roll skin.

Place mango, prawns, sesame paste and mayonnaise near a corner of skin.

Roll that corner once, cover the ingredients.

Fold two side corners towards center. Roll completely.

Spray oil on both sides. Heat Airfryer 200 degree. Place into basket.

Fry until crispy about 12 min.

Serve with fresh mint. Sprinkle black pepper.

Hurry up! Crunch! Wow hot yellow cream comes out!

 

I like chips.

But I regretted every time after finish them because of stomachache.

Now no regret but full enjoyment. Crunch crunch crunch until finish,,,  already?!

Smile.

chips

 

Non-fried veggie crisp

AirfryerPotato and lotus root

Cut into thin slice. Soak in water more than 10 min. Drain and dry them. Spray olive oil. Sprinkle sea salt.

Heat Airfryer 170 degree. Place veggie in its basket. Fry until crispy about 10 min.

 

Eringi, Asparagus, lady’s finger, carrot and etc.

Tear or cut, if it is needed. Spray olive oil. Sprinkle sea salt.

Heat Airfryer 180 degree. Place veggie in its basket. Fry until crispy about 10 min.

 

Sprinkle herbs, spice, seaweed as you like. Enjoy!

 

Then I thought ‘Why I need to cook soup separately, even we drink boiling-noodle-water in restaurant?’

In Japanese Soba- buckwheat noodle restaurant after finish noodle plate, we drink the water as tradition. It is tasty. Good nutrition from Soba is mainly there, not in noodle.

Go lazy and healthy! Why not?

lazy buckwheat noodle

Lazy Buckwheat noodle

In a pot place 5cm square Konbu-dried kelp and 250cc water. Leave 20 min.

Take out extended kelp. Cut into thin lines. Back into the pot.

Heat the pot over medium flame.  After boiling up, add Sake 1Tbs, Mirin-sweet sake 1Tbs, soy sauce 2Tbs, salt 1 pinch. Wait until boiling up.

Add dried Soba noodle. Stair lightly for not sticking each other. Boil according to the package instruction.

Add veggies or whatever you like. In the photo I added Bean-card and sweet peas.

Taste the soup. If it’s too light taste, add tick sweet sauce.

Serve in a bowl. I placed Tororo Konbu-shaved kelp on top. Sprinkle Shichimi-Japanese seasoned chili.

Easy!

 

In Soba restaurant fresh Soba noodle is made from mostly buckwheat. The dried Soba in the supermarket has more range.

For drinking soup I need to choose 80-100% buckwheat. Others have wheat more than buckwheat and the soup is very salty. 80% Soba is called Hachi-wari Soba ‘八割蕎麦’. 100% Soba is called Jyu-wari Soba ‘十割蕎麦’. Or check the ingredients. Buckwheat must be the first one. If wheat comes first, it means wheat is more than buckwheat.

Oh! Run out of Pasta. But it’s storming now,,,

Wait. I must have Japanese dried buckwheat noodles, which aunty gave me.

 

It turned out good result.

buckwheat pasta

Buckwheat pasta

Boil dried buckwheat noodles according to the instruction on the package.

Put sliced garlic and some olive oil in a pan. Heat it. Fry until turning into golden color. Remove garlic.

In the pan, fly other veggies, nuts, dried tomato, chili and boiled noodles.

Sprinkle boiling-noodle-water, olive oil, salt and pepper. Remove from heat.

Serve on plate. Sprinkle fried garlic.

 

Wow! Nice healthy Al-dente!

 

 

I love Japanese pickles but didn’t like pickles because of its sharp sourness.

I changed my opinion. Now I love pickles. My home-made pickles is fresh like salad!

IMG_4955

‘Cut cleaned cabbage, pound it, mix with salt and spice, squeeze into a bottle.

It’s simple.’ ‘Is that all?’ ‘I’ll show you and tell the techniques.’

 

I went a workshop how to make pickles without vinegar but with fermentation, which was like experiments. I can’t write the detail and technique in here.

You might learn from him at my favorite restaurant in Bangkok.

 

Life is experiments. Try and error. Try again. Experience it.

If it’s succeed, enjoy until the bottom of the bottle. Why not?

 

When we have a meal with people,

we intake not only food but also space, time and feeling – energy.

So we get closer with having nice meal and chat.

Ayurveda teacher gave a lecture.

khao yam-my favorite Thai food

Thank you my friends

for having my favorite meals together, having lovely chat together.

That is greater thing than we think.

When I sat in Bangkok airport, I already missed my Bangkok friends

but tummy was filled with yummy foods. Heart was filled with their love.

 

Thank you the people who came to my workshops.

I’m so happy with you for sharing our moments-our life.

 

Wish you are happy now. See you again.

 

バンコクでのワークショップに来ていただいて、ありがとうございました。

一緒の時間をもつことができて、嬉しかったです。

喜んでもらえてたらいいなと思います。又、お会いしましょうね。

 

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 171 other followers

Follow me Instagram 'natsukonat'

Categories

Posts

%d bloggers like this: