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Posts tagged “tofu

Itadakimasu! – 揚げ出し豆腐 Agedashi Tofu

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My first walk-in dining experience for Japanese food was probably about 15 years ago. I was in national service then and there is “food court” located a stone’s throw away from my army camp. During the days when I had to stay up late in camp, my colleagues and I would drop by the food court for dinner. There was a small Japanese food deli within the food court and it was there, that I had my first donburi. Katsudon, oyakodon and gyudon are the usual culprits, and occasionally unadon when I was in the mood for something better. It was a time when sushi on conveyor belts had just landed in Singapore and the concept of Japanese food then was very new to most of us. The slurry-like half-cooked egg that robed the donburis, the melange of both sweet and savory flavours in teriyaki sauce were all very alien to me.  And then I encountered agedashi tofu. Tofu we eat a lot since young but to have it deep fried and then drenched with a broth, the textures were pretty interesting to start with!
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潮式蒸午鱼 Teochew-styled Steamed Threadfin

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Haven’t had Teochew-styled steamed fish in quite a while. This used to be such a common and popular fare on our dining table, but since my mum passed on and my sister moved out after she got married, this dish stopped appearing for quite a while. Just two weeks back I saw my friend Hock Chai from Zi Zai Restaurant in Penang featuring this dish on his facebook and sent me craving to have a taste of it again.

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ルージュ Rouge

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ルージュ Rouge is a piece which I made for EAT AND MAKE TAU HUAY DAY that took place more than 1 month back, which I’d initiated in response to the Diner en Blanc Singapore saga. Forgiven but not forgotten. The intention then was to “atasified”, i.e. make more haute, a simple dessert like the asian soya bean pudding. The word on the street then was, ” if panna cotta could make it onto the tableaux blanc, why not tau huay?” So naturally, the first image I have in my head is naturally a rather “cliche” version of tau huay disguised as panna cotta, supported by various “coulified” and macerated berries spiked with liqueur. Surely this would be worthy of Diner en Blanc!

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Japan Mar 2011 Day 2 – Umeda & Lunch @ Daimaru

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We were absolutely famished after a whole morning at Osaka Castle and the Plum Blossom Garden. We headed for Umeda via  the Osakajo Koen Subway Station on the Chuo line.

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