Posted May 14th, 2010 in Perth WA | 3 Comments »
The other day I was talking to my friends that we are so outdated. A friend has been using her mobile phone for over 7 years now, and it’s so old… no camera, small screen, limited capacity, etc. Back in Japan she used to use Japan’s mobile phones (of course) , but look at her now! It’s so time to up-grade things here. My case, I have been actually using my husband’s computer since I came to Perth! I never had my own computer in my life :p I really thought it is the time to have my own, and here is my first computer.
Yey~ . I’m excited! Now I don’t need to ask my husband every time I want to use computer, and can bring it anywhere: bedroom, garden, toilet…
For mobile phone, my friends and I decided to buy new iPhone which should be coming out around June/July. And, I’m thinking to buy a new car to replace my current one. … I’m going to spend a lot of money this year…!
I just need to work harder and harder to cover up the expense. :p
This month has been pretty busy, which is a good thing, but I’m not still feeling perfect. It is really getting cold (especially today) and now my toes are freezing. I’m waiting for my husband to come home and pick me up for dinner… We are attending his friend’s wedding tomorrow, and their classmates and other friends are visiting Perth. We are having dinner with them tonight… I wonder where we are going.
I am so hungry!
Posted April 10th, 2010 in Food | No 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.
<Mochi>
- 140 g mochi rice (sticky rice)
- 150 cc water
- 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)
- Pound steamed rice into a piece of sticky cake while the rice is hot. It should be smooth, and very sticky.
- 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
- 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.
- 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.
- 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 »
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 Häagen-Dazs® 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
Posted March 30th, 2010 in Eat out in Japan | 2 Comments »
Beard Papa has been franchising in foreign countries (it may be in your home country too) for a while. There used to be one Beard Papa’s shop in Centro Galleria in Perth few years ago, but it closed its door. Shame! 
Being famous with the Yellow Signage and Papa’s face, Beard Papa is now known as the bakery of the “World’s Best Cream Puffs”.
Each day we bake choux pastry shells that are made up of two special layers. The inner layer is a choux pastry shell and the outer layer is a pie crust. This unique structure creates a light, crunchy shell. They use handpicked vanilla beans from Madagascar, and their whipped custard cream takes 2 hours to prepare.
Once you are around the shop you can already smell the sweet custard
This is one of my favorite sweet in the world! They’re selling sakura flavor for a limited time only. Matcha and caramel are also nice
Posted March 2nd, 2010 in Eat out in Perth | No Comments »
This cafe is one of my favorite. The food is nice, friendly staff and the atmosphere is good Today was little cooler compared with the last few days, and my friends and I sit back and enjoyed the food at this cafe on this weekend.
Our favorite food there is .. pancake! Big volume, soft and fluffy and I love the sauce!
They, of course, make food on order and you will be so spoiled with this freshly made pancake.. Dusted cinnamon sugar and juicy blueberry compote is a great match. 2 of my friends ordered this pancake and one asked the staff to serve the blueberry sauce separately.
I, on the other hand, ordered French toast this time.
This is also dusted with cinnamon. It was so good, sweet, juicy and pretty filling
My friend really loved the freshly squeezed orange juice. You can choose between 100% bottled juice, or hand-squeezed one. She chose hand-squeezed juice and it was delicious ♪
Ummm, what a perfect brunch
We sometimes need a treat for ourselves, and for me this was it.
C15 Espresso.
15 Riseley St Applecross WA 6153 (08) 9316 4242
Recent Comments