Saturday, February 03, 2007

Japanese Chilled Udon

Hello everyone from the long breakkkk...

In the event of a 30-degree-day in Melbourne, I made myself a delicious Japanese-style dish which is super easy and cheap to make. (You can find more background story of why-so here.)

Serves one!


  1. 1 Pack of Udon
  2. 1/2 cup of diluted Tempura sauce/Japanese chilled noodle sauce (Can be purchased at Asian Groceries, please dilute as instructed on the package. Tip: if what you are using is tempura sauce, add a little bit more water then instructed - e.g. if it is the ratio is 1:3, try 1:3.5 or 1:4 instead.)
  3. Nori, thinly chopped (optional)
  4. Wasabi (optional)
  1. Cook the Udon in water - as instructed in the package, but you can leave out all the seasonings if it is advised on the package.
  2. While you are waiting for the udon to be cooked, dilute the tempura/chilled noodle sauce as instructed and then pop it into the freezer for cooling.
  3. Drain the udon's cooking water, splash and soak it with cold water until it's cold like water temperature.
  4. Put the udon into the freezer for several minute to speed up the cooling process.
  5. Five minutes later, serve the udon and sauce in separated bowl/dish.
  6. Dip the udon into the sauce when eating it.


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Thursday, February 01, 2007

Black olives fried rice & Baked basil eggplant in less than 30 mins

**Ready to eat in less than 30 mins!**
Black olives fried brown rice
2 T black olives paste (bought from oriental market...usually eaten in plain jook as its salty)
OR 15 black olives (chop it and seasonings will need to be increased)
3 cloves garlic
3 cups cooked long grain brown rice*
2 eggs
1/2 large red onion
3 stems green onions, chopped.
seasonings: pepper, soy sauce, mushroom seasoning, salt
1. Peel onions and garlic and fry in an oiled pan. Add cooked rice.* Remove from pan.
2. Beat egg and add pepper, soy sauce and mushroom seasoning.
3. When the egg is almost cooked, stir in the cooked rice. Add in preserved olives and mix well!
*Note: **If over night rice is too dry, add water while cooking.
**Overnight rice cooks better
**I allowed the rice to be a little "burnt" on the pan; just like bibimbup on stonebowl
Baked basil eggplant.
2 large eggplant, bunch of FRESH basil leaves, 4 cloves chopped garlic, 2T sesame oil, 5T vegetable oil, 2t soy sauce, 3t onion powder, 2 T spicy eggplant seasoning, pepper, salt, sugar.
1. Slice eggplant 1/4" thick. Place it into a bowl and add in all the ingredients above. Place it on a tray and bake at 500F for 20 minutes to get ~~ fragrant and tasty eggplant! *_*
Note: the seasoning noted here is the approximate amount used. Be adventurous and substituted with what you have and like when cooking!
*that's why i love chinese cooking...feel so free~ & easy~!*


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