Ten Ten Cafe

Posted April 12th, 2010 in Eat out in Perth | 2 Comments »

After having the amazing success in Vistoria Park, Ten Ten Kitchen opened its second shop in Myaree last November, named “Ten Ten Cafe”.  This place was formally operated as Luncheon Forum, where I used to get chicken rice from quite often before. (I wrote about the place here)

A good thing is, Ten Ten Cafe opens from 10am to 8pm for 7 days a week!  Luncheon Forum used to open until 4pm everyday from Monday to Saturday only, so opening 7 days is a very good news for me 🙂

They specialise in delicious Malay cuisine, and also serve some snacks-to-go for workers around Norma Road.  Having a brain marie with daily specials is also a very good idea for those customers who want to just drop by, grab and go.   They promise that everything is made fresh in order by an experienced chef.

Their price range is around $7.50 ~ $12.50.  I think it’s pretty reasonable.  As they’re doing Dinner Special for a limited time, I ordered Hainan Chicken Rice.  It was on special price – $3.80!


I couldn’t believe it was $3.80.  I took it home and started arranging on a serving plate, but it couldn’t fit on a plate.  It was generous amount of rice and meat.  I was afraid that I won’t be able to finish, but I did anyway.  It was delicious 😀

They also have a private function room, fully catered.  It would be a good place for your next family occasion, or big work lunch.

Ten Ten Cafe  Open 7 days 10am – 8pm

95 Norma Road, Myaree  (08) 9317 1227

A Mochi Maker

Posted April 10th, 2010 in Food | 7 Comments »

I have been making mochi – Japanese sticky rice cakes  since I came back from Japan.  I bought this SEGA toy called “kururin-mocchi” which is a mochi making toy for kids.

When I was little, my grandma used to make mochi with a big mochi machine (proper one) at home on New Years Eve, and we ate fresh made mochi on the morning of New Years day every year.  The machine we had was automatic, so we didn’t do the traditional mochi making method (with huge wooden equipments) but dividing hot mochi rice into small pieces and shaping them were such hard job to do.  

Now, here in Perth, I’m making mochi again :p  Since this Sega machine is pretty small, I can only make small portion at once.  But, it’s enough for two of us 😀

I looooove fresh mochi with vanilla ice cream!  I normally make mochi in bulk, and portion them in plastic wrap so that I just need to heat up one in the microwave whenever I want to eat.  Warm mochi and melty vanilla ice cream … yummy!

You can make mochi without this Sega toy, and it is pretty cheap to make 🙂  You can also enjoy mochi in azuki bean porridge.

Cooking azuki beans from scratch does take time, but it worths when making a big portion.  Buying tinned azuki paste is pretty expensive here.


  • 140 g mochi rice (sticky rice)
  • 150 cc water

  1. Wash rice, and soak in water for 30 minutes.  Cook rice in the same way you cook normal rice.  (I cook in the microwave as this is such a small amount of rice)
  2. Pound steamed rice into a piece of sticky cake while the rice is hot.  It should be smooth, and very sticky. 
  3. With hands dusted with corn flour, divide the mochi into small balls.  

You can keep them in the room temperature (covered).  If you keep in the fridge, the mochi will become hard.  You can microwave them before eating to make softer.

    <Azuki Bean Porridge>
    • 1 cup azuki beans, uncooked
    • 1 cup sugar (I use raw sugar)
    • a pinch of salt
    1. Wash azuki beans.  Place beans to a large pot filled with water.  Bring to the boil, and simmer for 5 minutes.  Discard the water, and fill up with water again.  Bring to the boil, and discard the water.  Repeat this for 3~4 times.
    2. When the beans are soft enough to squash with two fingers, drain the beans and place in a clean pot with sugar and salt.  Turn on the heat, stir constantly,  and cook until the sugar dissolves.  Turn the heat to very low and cook, stir constantly, until most of the liquid is gone.  Turn off the heat.
    3. Pour azuki beans in a serving bowl, and add hot water to make it soupy.  (adjust the water amount to your liking)  Enjoy with mochi.

    Read the rest of this entry »

    Tofu Quiche

    Posted April 9th, 2010 in Food | No Comments »

    Try this tofu quiche if you are thinking to bake something savory.    It contains okara, which is a white/yellowish pulp that remain in the filter sack during tofu making process.  As this is considered as a “waste”, most of tofu shops can give it you for free, if you ask.  Although this is considered as a “waste” , it has been part of the traditional cuisines of some Asian countries includes Japan, and since 20th century it has been used in the vegetarian cuisine of Western nations as well.  Also, okara is very healthy food as it is low in fat, high in fibre, and also contains protein, calcium, iron and riboflavin.   The texture of this dish vaguely resembles polenta.  

    Serves 6 (22 cm pie mold)

    • 6 eggs
    • 1.5cup okara
    • 1/4 cup soy milk
    • 3 rashes bacon, leaned
    • 1/2 cup Mozzarela cheese, shredded
    • 1/2 tsp salt
    • 1 shee ready-rolled frozen puffy pastry, thawed
    1. Preheat the oven to 200 ℃.  Line the pastry sheet on the mold.  Cut off any excess.  Using a folk, spike the bottom to make little holes.  Line aluminium foil over the pastry and spread pie stones (or uncooked rice).  Bake for 15 minutes, and remove the foil and stones, then bake another 10 minutes or until lightly golden.
    2. Beat eggs in a bowl, and mix with okara, soy milk, chopped bacon and half amount of cheese.  Season with salt.
    3. Pour the mixture into the pastry shell and sprinkle with the rest amount of cheese.  Bake for 20 minutes, or until the cheese melts and the top is golden.

    Ice Cream

    Posted April 7th, 2010 in Perth WA | No Comments »

    The other day my friends and I went to Hillary Boat Harbour.  It’s been such a long time since my last visit to this place.  I think that it was around 2 years ago…  Now you know how often I go out :p

    It was a fine day, and many people were swimming around the shore. As my friends wanted to go to AQWA, my husband and I sat down at a fish & chips shop and had a snack.  Then, wondered around while eating a scoop of ice cream.

    When it comes to ice cream, my favorite flavor has been choco mint since I was a junior high school student, followed by green tea, coffee flavor, chocolate,  macadamia, pistachio, and Rum and raisin.  Some people ask me “why choco mint?!  Why not caramel or cookie n cream ?” (especially my husband’s siblings). 

    Actually, before I tried choco mint ice cream the first time at Baskin Robin in Japan, I always thought I would never enjoy the flavor.  I don’t really like mint, and also I didn’t think that it’d go with sweet chocolate.  What made me want to try the weird flavor was actually my favorite book I was reading.  In the story, main character girl also didn’t think choco mint ice cream would be good, but her friend made her try and she liked it.  On the next day, I went to a Baskin Robin shop and tried choco mint ice cream like the girl in the book did.  SInce then, choco mint has been my favorite flavor 🙂

    At the Hillary Harbour, I ordered choco mint, but I still like the one from Baskin Robin.   


    I also can’t resist HäagenDazs® green tea ice cream!  My favorites are green tea, and cookie n green tea.  Yum!

    By the way, here is a link to a blog I found interesting… ☟

    Frightening Ice Cream Flavors

    Salmon Carpaccio with Wasabi Mayonnaise

    Posted April 6th, 2010 in Food | No Comments »

    A cold entree idea.  It is very easy to make, yet gives a great impression at the table.  Mix wasabi to add a hint of authentic taste.  All you need is packaged smoked salmon, white onion, mayonnaise and wasabi tube!  (and snow pea sprout for garnish if needed)

    Serves 4 as entree

    • 100 g smoked salmon
    • 1 white onion, small
    • 1 tbs olive oil
    • 5 ml lemon juice
    • 2 tbs mayonnaise
    • 1 cm wasabi from a tube
    • snow pea sprouts to garnish
    1. Slice white onion very thinly across the grain.  Immerse in a cold water for 5 minutes, then drain well.
    2. Arrange smoked salmon on a bed of sliced onion.  Drizzle olive oil and lemon juice.  Chill in the fridge for about 10 minutes.
    3. Mix mayonnaise and wasabi.
    4. Garnish the carpaccio with snow pea sprouts, and serve with the wasabi mayonnaise.

    A Little Change on Umeboss Website

    Posted April 5th, 2010 in Bagelier Bagel, Ume's Interests | No Comments »

    You may have noticed already, but there is a slight change on this website.  On the side bar, there is a “Search For” button followed by “Recipes”.  There used to be 20+ recipe posts shown under the “Recipes” , but now only 10 are shown and you can click “More Recipes” to view other posts tagged with “recipe”.

    Now it looks little tidier than before (?).

    How did you spend this Easter holiday?  In my case, my husband’s friend and his family visited here from New Zealand and stayed at our house this weekend.  They will go around down South by hired caravan for 10 days from Tuesday.  I wish I could go with them!  While they stayed here, I cooked some food for them… chunky Japanese curry with beef and lots of vegetables, potato salad, coleslaw,  yakiniku, miso soup, salmon carpaccio (I will post the recipe soon), creamy chicken gratin etc etc.  And, I made chocolate cakes, almond jelly, cookies, bagels, etc.  Too much! I know!  I was too excited to have a guest. :p

    Parmesan Cheese bagel!  A cheese bagel is also known as a “volcano bagel” in some countries such as Japan, as the melted cheese looks like volcano eruption.

    April… it should be a peak time for hanami (a Japanese custom of enjoying cherry blossoms along with the arrival of Spring) and there should be many people at parks…  So shame I couldn’t see them (><)

    My Favorite Japanese Music Video This Month

    Posted April 4th, 2010 in Ume's Interests | No Comments »

    Monkey Majik is a Japanese band composed of two Canadian brothers, Maynard and Blaise Plant, who both perform vocals and guitar, drummer Tax and bassist DICK. The band is sometimes referred to as a “hybrid-band”, as half of the members are foreigners and the lyrics are sung in both English and Japanese.  (I wrote a little about them on here)

    I like their songs, and some of them are rated within monthly top 10 of J-pop songs in Japan.  Their latest single, the first song released after their 10th anniversary, is “sakura”.  This song was rated #1 in iTune in J-pop category.

    Why I decided to write about this song is not only because the song is nice, but also the music video!  In the music video, the vocal Canadian wear kimono and samurai wig, and the whole story is referring to one of the most famous TV series in Japan. I grew up watching the series.

    Glorious Edo-style music video!  If you knew this tv series ( called tooyama no Kin-san ), you’d be excited to see this video…  so funny!  Well, not supposed to be funny, the video is well-performed.  I just had to laugh when I saw a little OOO at the right bottom of the music video.  It says ” aoi me no Kin-san (青い目の金さん) = Kin-san with blue eyes” instead of ” tooyama no Kin-san (遠山の金さん)”.  😀

    Aoi-me no Kin-san

    Aoi-me no Kin-san

    TV Series Toyama no Kin-san

    Thing are Changed…

    Posted April 3rd, 2010 in Perth WA | No Comments »

    After coming back from Japan, what I noticed was that few things are different now in Perth.  What I hear from the radio is “hail sale for cars” “hail sale for furniture” … as I heard from viewers and friends, the hail storm last week seems to have left a huge damage across Perth. 🙁

    I saw few cars on the road with dented body.  It must be a terrible thing to happen to your own car!  Some of my friends’ car also got damage, and the front glass was broken.  

    And, the price of vegetables…. (>0<)  WOW so expensive now!  One lettuce is $5.00 ?  

    ” Lettuces at some local supermarkets have jumped from $1.50 each to $5, and cabbage and celery prices are set to follow suit. ”  (from www.perthnow.com.au)

    Hail storm gave farmers a huge damage too.  The radio said that the price of vegetables is expected to be back to as it was within  2-3 months.  I sure hope so!

    Small Wafu Plate

    Posted April 1st, 2010 in Food | No Comments »

    Sometimes I suddenly feel like eating these food.  They are some of the ordinal Japanese food that can be seen at normal Japanese houses.  We eat roots vegetables quite often.  They are high in fiber and very healthy.

    Clockwise: Spinach ohitashi, kinpira-gobo, simmered egg in a pocket of abura-age (fried bean curd), and chikuzennni (simmered roots vegetables).

    I personally like light-seasoned food with no much sauce nor oil. (Especially people from Kyoto side in Japan prefer light-seasoned food.)

    Eating these food makes me feel that I am a Japanese. 😀

    <Spinach Ohitashi> serves 2~3

    • 1 spinach
    • 3 tbs hot water
    • 1/2 soy sauce
    • 1/4 tsp dashi powder
    • 1.5 tbs soy sauce
    • 1 tsp mirin
    • bonito flake (katsuo-bushi)
    1. Bring a large pot of salted water to boil. Branch spinach for about 1 minutes. Remove from the water and immerse in a bowl of iced water. Drain water and squeeze out any excess liquid.
    2. Cut the spinach into 3~5cm. Pour 1/2 tbs of soy sauce, and squeeze out the liquid well. Discard the liquid.
    3. Place dashi powder into water and bring to the boil. Turn off the heat and add soy sauce and mirin. Let it cool slightly.
    4. Immerse spinach in the liquid and leave it for 20~30 minutes. You can refrigerate.
    5. Arrange on a plate and garnish with bonito flake.

    <Kinpira Gobo>

    • 1.5 cup gobo (burdock root) – frozen
    • 1 carrot – Julienne
    • 1 tbs sesame oil
    • 1 tbs sake (cooking wine)
    • 2 tbs mirin
    • 1 tbs soy sauce
    1.  Heat the oil in a frying pan, and saute gobo and carrot for 2-3 minutes.
    2. Add sauce and cook, stirring, until most of the liquid is evaporated.
    3. Garnish with roasted white sesame seeds.

    <Egg in Bean Curd> serves 2

    • 1 egg
    • 1/2 abura-age – frozen
    1. You can cook this in chikuzenni (recipe below) broth to save time.  Just place in the broth and cook together with these root vegetables.
    2. To serve, remove from the broth and cut in half.  Garnish with black sesame seeds.  

    <Chikuzenni> serves 2~3

    • 1/2 wafu yasai mix – frozen
    • 1 tsp dashi powder
    • 1.5 cup water
    • 2 tbs soy sauce
    • 1 tbs sake (cooking wine)
    • 1 tbs mirin
    1. Place water, dashi and yasai mix in a sauce pan, and bring to the boil.  Turn down the heat and simmer for 3-4 minutes.
    2. Add sauce, and simmer for another 8-10 minutes.

    ** Those frozen vegetables can be found at Asian grocery shops.