Back to rice again

Slap thigh! You've missed it!


A post before this is written in a way that some would have thought is suggestively provocative. =P Anyway, I've been advised to remove the post before it invites regret. Ooops. Ok, I'll be careful next time... =P Thanks to the advisor who cares... Hugs.


So I'm making up with what we've had for dinner. ;P


These days, I blame it on the heat that I find it hard to swallow rice as usual... We need alternatives!


.........


So, the answer is SUSHI, uniquely Japan! Do you know, most Japanese would rather have sushi at restaurants than home. What's being prepared at home, can never be compared with the fresh and raw seafood prepared by skilled chefs outside. Homemade stuff is usually accompanied with cooked ingredients, to avoid danger of food contamination.



Light and savory with a tint of sweetened vinegar, sushi is most pleasant on summer days. My favourite is the Inari sushi. Anybody knows ' Inari sushi '? It is a kind of sushi wrapped with sweetened beancurd skin rather than conventional seaweed. This evening, I've prepared 4 kinds of topping for them : crab salad, sweetened shiitake, prawn mayonaise, and bought grilled eel. Hehehe, I don't know about you, but I thought they look like amusing uglies draped in wet blankets and coarsely belted. LOL!!!! =D



They are good like how I like them, but we're so sick of beancurd now, and all ready to return to plain rice again. =P So, you see, sushi acts like a good alternative on days when rice seems all too heavy.

I shan't share the recipe for this sushi though, as I doubt many are able to get the basic ingredients. Just an idea of what the Japanese have at homes. ;)

Happy Birthday!

Today marks the 43rd year of independence for the Republic of Singapore. As soon as I've started living in Japan, I don't get to watch the National Day Parade anymore.


I miss those days that I'd stay alert by the window and wait for the fighter planes pass by. The sight and sound of them soaring the skies always exhilerate me much...


At home, it's also the celebration of the youngest child's birthday. Times flies, he's turned 18 today. =)

Happy Birthday, Didi! You've been such a great loving brother! May health, happiness and blessings be yours always. Love you ...


Happy Birthday Singapore! I waved our flag madly when I saw our representatives at the Olympics opening ceremony. You remain my beloved home. I wish Singapore everything the national pledge says, may you grow strong evermore. Majulah, Singapura.

Lavender Sable

Given its enchanting aroma, I guess nobody possibly hates Lavender.




I've told most about my love for Lavender earlier here...





It's of no surprise to me that many would keep dried Lavender at home for baking. Lavender seems to bloom from within the oven with its evident scent... always so mysteriously therapeutic...





From time to time, when I feel a need for some good Lavender basking, I'll search for recipes that use this lovely flower. And this is it, the Lavender Sables and I've probably ended my quest for a quick and easy Lavender recipe. ;)





The Bear has been suffering a cold for days and finally agreed to rest yesterday! To cheer up the sickly Bear, I took the chance to bake with Lavender with hope that he'll enjoy the aromatherapy baking. The thoughtful move is repaid with an unappreciative grunt, ' I'm having a blocked nose. I don't smell a thing... '

Was I to laugh or sigh with resigned dismay... Hmm... I laughed anyway! LOL!!!! =DDD

But wait. For one would be awed how the fragrance would find its way into a nose blocked. As the baking prolonged, Bear turned to look at me and as if mesmerized; he said, ' I think I smell it now... '

And the scent is but a prelude to what pleasures the sables bring! Buttery melting moments, a texture so light that lets the scent of Lavender dance freely. My efforts were not in vain, the Bear was totally comforted. =)

Check out my findings from this wonderful blogger, or the recipe below that is less sweet and yields around 14 sables.



Recipe for Lavender Sable

Makes around 14 sables

All purpose flour : 113g

Cornstarch/cornflour : 13g

Dried Lavender : 1 teaspoon

Butter : 100g

Sugar : 30g

Egg yolk : 1

Zest of half a lemon

Salt : 1 very light pinch

1. Beat butter at medium speed until smooth. Add in sugar and beat until it's well-blended.

2. Beat in egg yolk, salt, Lavender and lemon zest.

3. At low speed, add in flour and cornstarch until just incorporated.

4. Turn dough out onto a counter, gather dough into a ball, wrap up using a plastic wrap. Chill dough for 30 minutes in refrigerator. Form dough into a log that is about 1 to 1 1/4 inches in diameter.

5. When ready to bake, preheat the oven to 350F.

6. Once the oven is ready, slice the log into 1/4-inch thick and place on a lined baking sheet with 1/2 inch interval. Bake for 12- 14 minutes, or until the sables are set but not brown. Tranfer and cool the sables on the rack.

I'll surely enjoy its tenderness again. Next time, with my favourite tea. I hope it delights you too. =)

Little things mean so much

Since Sunday, there at the center of the dining table stands this mug with herbs and Lavendar.



When we left a restaurant on Sunday afternoon, my feet paused as I admired the herbs and plants raised by the owner of the restaurant. Bees hovering over Lavendar, fluttering butterflies... the fragrance of flowers and herbs must have smelt like paradise...




Mint


The owner happened to leave and noticed us. In a very casual manner, she plucked some mint and offered them to me. You have no idea how touched I was... Next moment we knew, she started plucking Oregano and Lavendar, insisting that I should have them...




Oregano


Extravagant and expensive things are but fleeting pleasures and they delight me no more. On the contrary, simple gesture like this brings me such joy. A warm ' Hello ', some simple sharing... when people take time just to get their thoughts across to me. =)




Lavendar


Lavendar can be gathered at a very cheap price at this place we visited sometime before, but I didn't have the heart to snip off the beauties. The lady who must have taken pains to raise them, gave them away so generously. And though one may think these are nothing from her overgrown heaps of herbs and plants, I really appreciate her gift cos they must have been precious to her.




Oregano



Ok. I've learnt some tips in the past on how to raise herb from a single stem. I'm trying the method now, hopefully it works and I'll be able to generate my own Mint and Oregano. Shall keep you posted if progress is showing here. ;)


I thought they look good in the mug I made =) Should they really grow, I want to share my Mint and Oregano with others too. And spread the love...

Where have the flowers gone?

Hubby took me to a hillside that he has ever been to in his younger days. A landmark he claimed to be carpeted with wild lilies of bright yellow, and it should be the best time to catch them now.

What greeted us was this.




This was what the entire plain offered. According to the man who tends the hillside, wild lilies have not been blooming well since recent years. The reason could be well again due to global warming. Bear asked, ' Where across the wide plain should we go in order to find the lilies then? ' The man answered, ' Umm... sorry, no lilies. It looks like they're not blooming this year at all... '





We took a rest at the spot below. No... I wasn't cross at the zero blooms, though it felt like a sweet promise denied. As we gazed upon the pasture in the cooling breeze, a feeling of emptiness swept over me... So this is all we have left for our future generations.





Our children may be even more deprived. They probably won't sight a single wild flower, because we ' took ' them all... If this is described as a feast, we must have taken all the most delicious, juciest parts, and left nothing but bones and scraps for our children.

The bees will have nothing to work on. Maybe, gone are the butterflies too. These poor creatures must be totally confused when they are brought into the world with nothing to pursue.




Some of the wild flowers looked as if they are burnt even before they could bloom. The harsh reality stares at me as loud as the barren plains, I thought I could hear its plea...


' Is there anything you can do better to help us? Can you take the trouble to peform those eco-friendly tasks? '





So this is all that's left from the once gorgeous plains.






..........










Yes, we're considered fortunate to be able to see them now. Perhaps, they will be here no more in another few years...

Dear friends, I'm sure that we can help improve earth's health with every single eco-friendly effort we make.

Is there anything that you're faithfully performing, keep up the good work. Are there actions that you've been avoiding because of inconvenience, do you think you can help by performing one of them first?

I hope that you've heard the flowers today.

Floral wishings

So, it's August! And I'm madly looking forward to the Olympics!! My lock-ons : Gymnastics and Synchronized swimming. Yours?

We're having a cool week so far, with the wind rather chilly. If only Summer ends with the same cool note.

The scorching rays aren't very merciful to the dainties at the porch though. Isn't flowering a lot and starts browning a little. Here's sharing the beauty before the heat wave hits heavy again.

To the friend who is welcoming her new baby, may the Lord send lots of peace and blessings to your household, His mercy overflows...




To friends who are ill, may your health be restored quickly. May your spirit be uplifted and renewed again.

To friends who face challenges in work and other difficulties, may you have the wisdom to deal with situations, and strength to overcome tough times.

To friends who face new environment, new agendas and new issues in life, may you find ways to adjust quickly, and discover secrets to new joy.





To friends who are down and depressed, life is about ups and downs, not just soley the ' downs ' all the time. Look up, and cheer up.

To tired friends who badly need rest, it isn't too much to rest for just a day, it'll fetch you days of better performance. So, rest.




To friends who are going on holidays, have a good time!! Share the fun when you're back.




To Bear, thank you...






To Viola, my favourite flower shown above : Thank you for blooming so much for us, I shall surely see you again. =)



Nothing much today, a silly post perhaps, but the wishings I mean sincere... I wish all a pretty, lovely weekend.

Buttered Scallop with Soy Sauce, in modern-Japanese style

Understand 現代和風 ( gen-dai-wa-fu ), which means ' modern-Japanese '. A clever application that incoporates the Western element, without eliminating the Japanese fundamentals.

My husband who appreciates olden Japanese style, accepts modern-Japanese touches just as readily. In fact, he prefers the latter which always produces a result neat and clean. Modern-Japanese finishes can be found in architecture, fashion, landscape design and many other features; not forgetting Japanese cuisine.

It's butter that helps clothe the scallop in a modern-Japanese style, and soy sauce to complete it immaculately. This simple trick always fill the kitchen with a compelling aroma that must have travelled to other homes. Buttery scallops bursting with flavour of the soy sauce-accomplice and its own, blamelessly perfect. We probably eat slower than usual when enjoying this dish, cos the heavenly chewing is all too rewarding...

Recipe for Buttered Scallop with Soy Sauce, in modern-Japanese style


Ingredients

Fresh Scallop ( dried scallops do not work ) with or without roe, the bigger the better : 200g

Butter : 10g, or 1 large tablespoon

Soy sauce : 1 tablespoon

Options for finish : Sesame seed, Seaweed shreds, mustard sauce


1. Melt butter at medium fire, and throw in scallops to saute at high fire. Flip scallops occassionally to avoid burn.

2. When traces of butter disappears, lower to medium fire. As the fragrance intense and scallops start to show browning, add in soy sauce for a quick and thorough stir. Enjoy, enjoy the indescribable tempting aroma...




3. To finish, dash sesame seeds over. If you prefer seaweed in thin shreds, cut the soy sauce amount to half a tablespoon to avoid too much salt. The scallops may be enjoyed too with mustard sauce for dipping.



Ah huh... I'm just so sure that you'll love this amazing recipe. =)

No Reservations

I wanted to know what Catherine Zeta-Jones is up to in a kitchen. She shed her body-flattering clothes for a white chef suit. No scarf, but an apron; you know.

I'm a little disappointed that ' No Reservations ' has too little kitchen scenes, and barely any cooking tips. Nevertheless, I enjoyed watching how Catherine Zeta-Jones works, her no nonsense-intensity is totally captivating. Aaron Eckhart on the other hand is a clear contrary, but his appealing wild antics make me laugh.

The show potrays a heart softened, owned by emotionally-reserved genius chef ( Catherine ). Someone who drills all her energy into her kitchen-empire, but affords nothing for a private life. Everything changes when she is forced to take care of her deceased sister's child, followed by an intrusion of romantic chef ( Aaron ) in HER kitchen. The chef who soley knows how to produce smackingly good dishes, finally learns to draft the right recipe for her life. A straight forward love-comedy drama with a delicious ending.

My favourite scene? It must be that neat move featured 5 minutes nearing the end. Catherine Zeta-Jones cemented the unaltering truth. Beautiful people look stunning in anything, or nothing. Her eating and drinking, beautiful. When she's angry, vexed, mean and sad; beautiful. Just WHY is she so beautiful?!?! I'm breathless...