Posted November 23rd, 2013 in Perth WA | No Comments »
A Japanese girl Mai Rikiishi is a fashion designer who designs and creates beautiful clothes for women from her home. She studied at Tokyo and worked in USA in fashion industry before moving to Perth in 2010.
All design are hand-painted by her and then digital printed into high quality natural fabric. She has a 2 year old girl at home so she is doing all the work when her little girl is asleep.
She is having a stall at Perth Upmarket tomorrow the 24th November selling her beautiful dresses. Check out her website to see her creations!
Details of all the sellers can be found here.
Posted November 9th, 2013 in Food | No Comments »
I don’t know if anyone likes Japanese udon noodle, but it’s one of my favorite food. Udon noodle can be eaten hot or cold ; served in hot broth, with cold dipping sauce, stir-fried or simmered in hotpot. (other ideas to eat udon is welcome )
For typical way to eat udon is in hot broth or with cold dipping sauce. They both are made with dashi, soy sauce, sake, and mirin – but if you are in hurry then the dipping sauce (called tsuyu つゆ) can be purchased in Japanese food section at most Asian grocery shops. Be careful as they look just like soy sauce – same dark colour! Some can be used straightaway, and some need to be diluted with water. Serve chilled with cooked udon (cold or room temperature) and some condiments such as chopped spring onions, grated ginger 0r wasabi, wakame seaweed etc.
For hot broth, as I said above you can make that with dashi, soy sauce, sake and mirin. But if you are hurry then you can buy the soup powder from Asian grocery shops.
Near furikake, dashi stock powder and Japanese pasta sauces, there is udon soup powder. Some Asian grocery shop may not sell this.
This is Higashimaru brand, but there’re many different brands for udon soup powder. The grocery shop near my house only had Higashimaru.
Ok, now, all you need is udon noodle (I like frozen udon noodle as they are much closer to the real udon noodle – thick and chewy) and 1 sachet of this udon noodle soup powder. (this box contains 8 sachets) If you are really really in hurry, just pour boiling water to the powder then the soup is ready. Serve with cooked udon noodle.
If you have some time or want to add some ingredients to the soup, heat the soup powder in water with chicken, sliced carrot and abura-age (fried bean curd), and cook till the ingredients are tender. Turn the heat up on the soup and pour beaten egg. Stir, and turn off the heat. Serve with wakame seaweed and chopped spring onions!
I cooked that for my son (the photo looks bit messy! <3) for dinner tonight.
This udon noodle soup with egg is called tamago-toji-udon (my favorite). You can also place inari skin (seasoned fried bean curd), wakame seaweed and chopped spring onion on a bed of cooked udon noodle, then pour udon broth. This is called “kitsune-udon“. Or “tanuki-udon” which is udon noodle soup with vegetable tempura on top.
There sure are many ways to enjoy udon noodle!! If you happen to go to Japan find your favorite way to eat udon noodle
Posted October 25th, 2013 in Food | No Comments »
This is what I was craving for today, and oh my gosh they are so good!!
Marinated pork belly in mixture of soy sauce and miso paste, then seared in really really hot pan. You have to have it with steamed rice…
<Recipe> 2 serves
- about 300g Pork Belly fillet
- 1 tsp Miso Paste
- 1 tbs Soy Sauce
- 1 tbs Sake (cooking wine)
- 1 tbs Mirin (sweet wine)
- 1 tsp grated Ginger
- 2 cloves Garlic, sliced
- Place everything in a plastic bag. Flatten so all the sauce covers the pork. Leave in the fridge for 30minutes or more.
- Slice the pork belly into 1cm ~ 2cm thickness.
- Heat a frying pan. Add 1 tbs of oil, and heat very very well. Place pork in the pan – leave it for 10 seconds then shake the pan to loosen up the meat. Cook over high heat until the meat is cooked and nicely coloured.
- Serve on bed of thinly sliced cabbage, with steamed rice. Enjoy immediately.
Posted October 7th, 2013 in Bagelier Bagel | 2 Comments »
Wow… I can’t believe my small home business Bagelier was on the SCOOP magazine spring edition 2013!!
I started this bagel business in 2009, and since then I’ve had “break” period so many times due to having my son and also going oversea holidays, so my income from this business has been very irregular. My husband doesn’t even call it a business – it is rather a hobby. But I’d like to have something for my own and I’m glad that I’m doing this business at home.
Couple months ago, an editor contacted me if they could have some sample of my bagels and have an brief interview about my business. Of course I said YES!!!!
I baked few different kinds of bagels and brought to their office in Subiaco. An editor asked me few questions and then that was it. I was even unsure if they’re really gonna write about me on the magazine. Scoop magazine is very big and can be found any hotels and restaurants across Perth. And my small bagel business was gonna be written on their magazine?? Hmmm really?
After coming back from Japan holiday in September, still no information from the editor.
Then, suddenly, few days ago I received an email from the editor saying that the magazine is out!
I know it’s such a small article about my business “Bagelier”, but I’m still happy! Too bad they didn’t leave any link for my website or Facebook page.
Now, although I stopped wholesale business, I enjoy baking to my customers and hearing their compliments everyday. I’m glad I kept doing this business and am thankful to all the customers who have supported me!
Posted September 27th, 2013 in Food | 4 Comments »
American Dog – …. I’m not talking about a dog here, it’s actually a name of delicious snack. I think why people call it “Dog” is because it is quite similar to the style of “hotdog”. It’s got sausage, it’s got bread (kind of), and is a handy snack to fill up empty stomach between the meal.
Here is the American Dog ↓↓↓
It’s a children’s favourite! You can find them at the counter in convenience stores in Japan along with niku-man (steamed pork buns) , karaage (fried chicken), and chips. It often comes with tomato sauce and/or mustard, just like hotdog.
American Dog is a savoury donut , and there is sausage inside! Sausages are coated in batter then get deep-fried in oil. Usually American Dog is big (containing 1 whole Frankfurt sausage) and a chopstick or wooden stick is used as a handle, but I use dry pasta for edible handle and I make them smaller so kids can easily munch on.
<Recipe> makes about 8 mini American Dog
- 2 long Frankfurt sausages
- some Plain Flour to dust the sausages
- 100g Plain Flour
- 1 tsp Baking Powder
- 30g Caster Sugar
- 1 Egg (at room temperature)
- 20g Unsalted Butter
- 50cc Milk
- 1 or 2 Dried spaghetti
- Melt butter in microwave. Leave to cool.
- Cut the sausage into 4 pieces each, so there’re 8 pieces. Dust the sausages with plain flour in a plastic bag or a bowl. Shake off excess flour.
- In a mixing bowl, place melted butter, sugar, egg and milk, and mix well. Shift in the flour + baking powder, and mix with spatula.
- Break the spaghetti and stick to the sausages.
- Heat oil in a deep sauce pan to 160℃. Using 2 spoons, coat the sausages with batter then drop into oil. Turn the donut around until it becomes golden colour. Remove from oil to the rack. Repeat with remaining.
- Enjoy with tomato sauce, or any sauce you like