Monthly Archives: June 2014

Flying To Taiwan

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The way to get the most out of your in-flight meal is: out of the two choices, choose the less appealing options (cheaper ingredients, less innovative quality, or sounds just plain weird).

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Although this has proven successful many times for myself, I cannot get other people to try this.

This is perhaps due to people’s fear of choosing the less appealing option and actually receiving an unappealing dish.

The irony of the situation is that whatever you choose for your inflight meal, whatever investment you have for your choice, the difference in quality is marginal.

This quality, this critical “choice” during the flying experience that proves to be have little substantial difference makes me feel that I have learned a life lesson every time.

 

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Filed under Food, Travel, Uncategorized, Western stuff

Today’s food: squid leg kara-age

Squid leg kara-age

One of the best izakaya style dishes. Low cost, low class, and delicious.

With recent discussions of mouth impregnations by eating raw squid and antibiotic resistant viruses from Korean squid, there may be some fear towards this trending ingredient. But rest assured, separating the legs from the innards will eliminate the possibility of insemination, and deep-frying will hopefully kill off most bacteria. In addition, this dish does not suffer too much from over-cooking, if you are paranoid and tend to cook the shit out of your food.

To make, just marinate in a soy sauce, sugar, sake (or mirin), and ginger mixture for 20 minutes or so. Drain, and toss in cornstarch and flour mixture (50-50 is fine). Let it rest, and meanwhile, heat up oil to about 180c or 360f. Fry until golden. I like double frying, so I throw it in until the batter solidifies, take it out, wait for the oil to heat up again, and throw it in until the color becomes right.

Serve with a wedge of lemon.

 

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Filed under Fried food, Japanese

Today’s food: Gazpacho sômen

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Sômen are Japanese wheat vermicelli, eaten cold (in a bowl of cold water to prevent sticking) with a dipping sauce made out of bonito and kelp broth with soy sauce and mirin.

This version subs out the dipping sauce with Asian gazpacho, with bread, tomatoes, onions, garlic, ginger, stale bread (all tossed with salt and soy sauce infused with kelp and dried shitake mushrooms) and a bit of sesame oil. The infused soy sauce can be subbed with some menmi.

Toppings (usually julienned omelette, grated ginger, scallions, and myôga herb) are the best part of sômen. This one comes with minced parsley and a poached egg.

Sômen works best, but vermicelli pasta or ramen noodles will work too.

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Filed under Japanese, Japanese noodles, Western stuff