Posted March 31st, 2009 in にほんご, Ume's Interests | No Comments »
Are you free this Sunday 5th April 2009?? If you live around Perth and would like to help cute doggies, why not attend this annual garage sale at Swan Animal Haven?
This dog home is located at 21 Kalamunda Road, South Guildford in Western Australia. Donations of cakes, jams, plants and bric-a-brac would be much appreciated.
For more info, visit their website.
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South GuildfordにあるSwan Animal Havenというアニマル施設で、今週の日曜日4月5日にガレッジセールが行われます。
Posted March 29th, 2009 in Perth WA | No Comments »
This afternoon D and I were wondering around Fremantle area. I wasn’t looking for anything to buy, but when we stepped into E-shed market I found these wooden plates at a small shop inside of market.
It’s a set of 6: 2 wooden plates and 4 small forks, and they were $2.00. Yes, $2.00 for 6 pieces. Pretty cheap, huh?? All the products in the shop are from 100 yen shop in Japan, and they are selling them here at $2.00. Considering the current currency rate, I think it’s a good deal. I suddenly remembered how things were nice and cheap in Japan compared with Perth. If you want to buy this type of thing somewhere else here, I assume that it’ll probably cost around $10.00!
I was already happy when I left the shop, but then one bonsai stall caught my attention. There were varieties of bonsai trees as well as some ornaments and bonsai instruction booklets. I decided to buy one bonsai kit: including one bonsai tree, plate, soil, bonsai food, wire (to re-shape the bonsai tree), one ornament and instruction booklet. It was $15.00. The lady was so nice, and she taught me how to maintain the tree and soil. And, she said that we can bring in this tree every Sunday to show her and check how the bonsai condition is. of course free of charge. I was so lucky that I came here today! If you are interested in bonsai, check out her website Bonsai Palace. It’s got lots of tips and hints for growing beautiful bonsai trees.
I love this turtle ornament. So cute
Posted March 27th, 2009 in Japan, Ume's Interests | No Comments »
Since in-laws are back in Perth, I haven’t been cooking at all at home :p Kind of nice, I just eat whatever she cooks. But, I’m actually fussy about food: fussy in nutrition, not in taste :p I eat anything, but prefer healthy food. Lots of vegetables, not oily, light food is the best! – like Japanese food… On the other hand, she always cooks food with oil. Deep-fry, most of the time. I can’t eat them everyday… make me feel not good (><)
Well, I can’t complain, I know. She is cooking for us. So, I keep fresh vegetables in the fridge for myself to eat with her food everyday.
Change of subject.
Do you know what “sommelier” is? ”sommelier” means trained and knowledgeable wine professional. So, it originally supposed to be pointing at “wine person”, however there are many unique professional people called ”sommelier” in Japan.
Cheese sommelier, Liquor sommelier should be common in other countries too ( I think), but there are knife sommelier, herb sommelier, rice sommelier, air sommelier, vegetable sommelier, etc… in Japan. Recently I was surprised when one of my friend sent an email saying “hey I got a certificate for Onsen sommelier”.
Onsen means “hot spring spa” in Japan. I didn’t know there is such an occupation for being a professional about hot spring! She passed the exam to be Onsen sommelier, so she must know lots of nice Onsen in Japan. I will definitely ask her for recommendation! I really want to go to nice Onsen in Japan.
Posted March 24th, 2009 in Eat out in Perth | No Comments »
Other day sister_in_law picked us up for quick lunch. She likes eating out and knows lots of nice places. This time she took us to this Bintang Cafe in Victoria Park.
This cafe serves Indonesian food. I think their menu is real Indonesian food and comparable to ones you get in Indonesia as I ate similar food when I was in Jakarta.
“Try our best home made egg noodles” According to their menu, it seems that egg noodle is their speciality! I normally prefer rice noodles, so I ordered kway teow noodle but I tried little bit of egg noodles from partner’s bowl. He ordered Mie Ayam Jamur & Bakso = egg noodle soup with chicken pieces and beef meat balls. I knew Bakso means “beef meat balls” and I ate this type of noodle back in Jakarta. It was nice.
At first I thought the portion was quite small, but I was pretty full after emptying the bowl. The soup was tasty I heard that some Indonesian places in Perth use MSG though… do they??
We also ordered chicken satay. It was really nice. I like the frame-grilled flavor… and the peanut sauce! Yum.
I saw people eating some fish and chicken dish with rice. They looked really nice. The fish was grilled (or fried) and served with some sambal? I don’t know, I should try it next time.
By the way this eating place is quite small, and the atmosphere reminds me of Indonesia. If you want to try typical Indonesian food (noodle, rice dish and some side dish) I recommend this place. This place is always full with Indonesian / Malaysian customers.
Posted March 22nd, 2009 in Food | No Comments »
- 1/2 ~ 1 packet of frozen unagi
- 4~5 eggs
- 1 tsp white sugar
- 1 tsp mirin
- 2 tsp sake (cooking wine)
- 1 tsp soy sauce
- Defrost unagi. Cut it to about 5cm width. Adjust the length of unagi to match the pan you are using. (you may be not using even 1/2 of unagi, it depends on its size)
- Mix all the liquid together with egg.
- Heat up tamagoyaki ki (frying pan for tamagoyaki – Japanese rolled omelet) and pour 1 tsp of oil. Wipe off the excess with paper towel. Pour about 1/4 of the egg mixture into the pan and scramble as you would lightly cooked scrambled eggs. Over low heat, let the bottom of egg set.
- Once the bottom of omelet is set, place unagi on the egg; about 3 cm from the edge of the pan.
- Carefully roll up the egg, (same as making sushi roll) and push the omelet to the edge of pan.
- Clean the surface of pan with oiled paper towel.
- Pour another 1/4 of egg mixture into the pan and rotate the pan so that it coats the entire bottom. Quickly lift the cooked egg mass up and let the egg mixture flow underneath before putting it back down. This step is crucial in getting the layers to adhere.
- When the new layer of egg is almost cooked through but still a little wet on top, roll it up like step 5.
- Continue the process until you use up all the mixture.
- If the roll seems undercooked or unstable, you may want to turn the roll on its side and cook briefly to firm things up.
- To make it look nice, use makisu (bamboo mat) to re-shape the omelet. Let it cool the omelet in makisu. (this process is not necessary if you don’t care the shape
- Cut and serve.
*** You can use normal frying pan, but it’ll be little difficult to shape like how it should be.