Little thrills, little trips, little ideas


2 Comments

Dad and Son Bentos – Friday Happy Meal 😜

www.ongling.com
Its Friday! And I get a weekend break from making 🍱! Yah! So today I made something extra special for them, some Japanese sweets (Dango 🍡 and jelly) to accompany their seafood patties sandwiches. I bet Tz will skip his sandwich and go straight to the sweets….

The seafood patties are made up of :
half a cod fish fillet, half a squid and 4 prawns, all minced.
I mixed in :
half an egg, some potato flour to bind the ingredients (you can use breadcrumbs too), 2-3 tablespoons fish sauce, 3/4 tablespoon sugar, 2 tablespoon coconut cream, 1 tablespoon of tamarind pulp, some minced coriander and basil leaves, and 2-3 green beans chopped.
And I fried them in some vegetable oil until all sides are golden crispy brown.

I added some crispy fried bacon into the sandwiches too. Tz is mad about bacon.

Have a great weekend ahead! I will catch up on my sleep……😴


4 Comments

Red Hair Girl Bento

www.ongling.com

Red Hair Girl

Today I made a little girl out of mashed potato and instant noodle, Tz’s two favourite foods. For the sides, I have steamed siew mai (meat dumplings), broccoli and a chicken ham flower. Tz asked me who she is and I made up a silly story that this girl is a grown up Ponyo. He believed me….^x^….and told me he would take good care of her. I told him to eat it……..Ò⌈Ó

Red Hair Girl
Face – mashed potato
Eyes & nose – hanpen (surimi) & nori
Mouth – crabstick, hanpen & nori
Hair – instant noodle with tomato ketchup & a little olive oil

Have a great day! 😉


2 Comments

Eat your lunch!

www.ongling.com

Eat your lunch

Sometimes, Tz would come back with his bentos almost untouched…. you can imagine how worried I would be because it meant that he was on an empty stomach for more that half a day after breakfast. Its always mind-boggling to think up what to prepare for him. I believe most parents who prepare their kids’ lunch face the same dilemma. Thats why I always try to put various different types of food in his bento hoping he will at least eat some of them. In this bento, I made spam meat sandwiches and udon-yaki. Cut out some comic characters out of nori to give him a gentle reminder (more like stern reminder) to eat his lunch. Surprisingly, it did work! He finished 80% of the bento. I was so happy! Probably next time, when he is able read simple words, I will leave a note in his bento box to nicely “threaten” him, òó .


2 Comments

Hubby Bento #25 – Megawappa bento box

www.ongling.com This lovely megawappa (bentwood) bento box was handmade by artisans of Yoshinobu Shibata Shoten using cedar wood of Akita prefecture. I have been wanting to own one of this beautiful craftwork by the 74 year-old Yoshinobu Shibata. I was very surprised by how lightweight the box is and the velvety soft feel of the wood. Its truly a nice addition to my bento collection and its one of those that I can pass down to generations with many bento stories.

I bought 2 boxes from Yoshinobu Shibata Shoten in Asakusa, Tokyo. The first shop is very easy to locate, just  4-5 minutes walk from the famous Kaminari gates (Kaminarimon) of the Sensōji Temple (浅草寺).
www.ongling.com
They have recently opened a second shop just across the road in a smaller lane.

image imageimage

There are many different megawappa products for various uses and occasions, all so beautifully made, I could not stop myself for wanting to buy more.

The cedar wood is known to keep the rice moist for a longer time and its faint natural scent adds a lovely flavour to the food. These crafts are not cheap to invest. I bought the basic megawappa box without lacquer, those which are given a lovely natural red lacquer are more expensive.

I am so used to arranging the food in rectangular and oval shaped bentos that it took me a while to practice placing the food items in a round shaped box. The box is 2 tiered, the swallower one is usually for food items other than rice and the deeper one is for rice. However, for this lunch, I switched them around. In the swallow tiered box, I mixed vinegared rice with well-minced myoga and shiso leaf. I got this recipe from a nice Japanese gentleman during our dinner at Sushi Yoshitake who claimed that he only cooked once a month. And I loved the recipe! So simple and yet the mix adds a refreshing minty flavour to the rice. I can just eat this with tsukemono (Japanese Pickles).

The other box contains steamed chicken thigh with ume paste, steamed sweet potato, grilled shisamo and okra.

Steamed Chicken Thighs with Ume Paste
This recipe was spun out of sudden hunger for supper recently. There was a packet of chicken thighs which I had marinated in with ginger, mirin and shoyu sitting in the fridge. So I decided to add some ume paste(recently bought in Tokyo) and microwaved it. The combination was great! This time, I decided to steam it.

image

Shiro neriume paste

Ingredients: 4 or 5 chicken thighs ( cut into halves), 1 knob of 2-3 cm ginger grated, 2-3 tablespoons of shoyu, a pinch of salt, 2 tablespoons of mirin and sake each, 1 or 1 1/2 tablespoon ume paste (I used shiso neriume, しそねり梅, adjust the amount of paste used accordingly as it is salty in nature)
Marinate the chicken with all the ingredients except ume paste overnight. Brown the chicken pieces for 3 minutes first before transferring them to a dish for steaming. Mix with the ume paste and steam it over simmering water for 20 minutes or until the meat is cooked. Make sure the dish is well covered with a aluminium foil before placing it in a steamer covered tightly with a lid. This is to ensure the flavour are re-absorbed back into the chicken.

I hope you like this easy recipe.


3 Comments

Sushi Yoshitake 鮨よしたけ (Ginza, Tokyo)

image
I was very fortunate to have celebrated my birthday this year at the 3 Michelin stars restaurant, Sushi Yoshitake in Tokyo. This is my first time in four years that I was away from my family and enjoying my birthday trip with my BFF. Therefore, its a short break of total self-indulgence!  I have done my research thoroughly as to which restaurant to dine in on my big day and I must say Sushi Yoshitake surpassed my expectations. My girlfriend and I are still raving about the mind blowing experience. Sushi Yoshitake was highly recommended by my friend who has experienced many Michelin star and non Michelin star restaurants in Tokyo. I am not a big believer of Michelin-star restaurants as I had some not so impressive meals in some of them. However, Sushi Yoshitake ranked pretty high in Japanese local restaurants rating website, Tabelog (http://tabelog.com/en/tokyo/A1301/A130103/13024076/). The other sushi restaurant which I was able to patronise was Hashiguchi, worthy of Michelin star but the owner chef refused.

The main reason I settled on Sushi Yoshitake is because of one dish only, the awabi(abalone) liver paste. More about it later.
The omakase restaurant has only 7 counter seats and a table for 4. Its located in the bustling Ginza nightlife area packed with bars and restaurants in narrow buildings. Our reservation was at 8.20pm, so we thought we could arrive earlier to have a pre-dinner drink while waiting. We were shocked when we were greeted by an old industrial-like metal door locked, next to a narrow dark staircase with many empty grocery carton boxes stacked up on top on one another. It was not an inviting sight. We were obviously confused and wondered if we got the right address (its located on the 3rd floor of すずりゅうビル Suzuryu building). After a phonecall to the restaurant, we realised that the restaurant is only open at 8.20pm. So, we had to unglamorously sit by a small alley walkway on the ground flour in our dinner dresses and 3-inch heels, inhaling foul smells from the street drains. Ha ha… it was quite an hilarious experience, we kept laughing about it.

image
Well, the distasteful metal door finally opened to a quaint and cosy lobby before we entered into the main dinning area. Its common in Japan, especially in small restaurants, to be welcomed by the maître d’ who is coincidently the wife of the owner chef. We were presented with an English written welcome note explaining how we should enjoy our meal in proper Japanese way.  This does not mean they are any less Japanese, it shows that they are doing their best to spread traditional Japanese culture to the world, especially when the Japan is hosting the 2020 Olympics. Moreover, the chef and the assistants cannot speak much English.

image

Chef Masahiro Yoshitake

image

All 3 chefs working in harmony just on 1 dish

Chef Yoshitake is quite an easy-going tall gentleman, speaks a little English and entertains his guests pretty well. Obviously, I tried to use sign language with my elementary Japanese to ask him questions. I hope I did not get on his nerves as I was super curious.

I had specially brought along my camera with macro lens just to take photos of the dishes, unfortunately, only phone camera was allowed. So I apologise if the quality of the food pictures have been compromised.

www.ongling.com

Amuse-bouche Ikura (Hokkaido), Grated radish & Okra

www.ongling.com

Tai Madai 目鯛 Seabream lightly grilled

www.ongling.com

Preparing the tender octopus

www.ongling.com

Tender Octopus 鮹 の柔らか煮  – simmered in rich sweet savoury broth

www.ongling.com

Awabi (Abalone) liver paste 肝のソース- Mother of all foie gras

This is the “piece de resistance” item in the restaurant. This is the reason why I was here. The rich beautifully seasoned awabi (abalone) liver paste 肝のソース makes french fois gras pales in comparison. My friend and I both mourned at the same time when we first savoured it and both agreed we have been elevated to “Heaven”! Seriously, after tasting this, our favourite uni (sea urchin) moved down in rankings on our must-eat list. So so yummy! The abalone liver paste was to be enjoyed in 2 ways. First, as a dip for  steamed awabi 蒸し鮑 (abalone) meat and second, mix well with rice. Chef Yoshitake had to stop me from slurping up most of the paste before there is no paste left for the rice. I was eating it like a pudding. >x<
image

www.ongling.com

Seared Bonito (katsuo 鰹 or かつお)

www.ongling.com

Mozuku konbu, sea urchin, grated yam, chia seeds

I love Chef Yoshitake’s creative ways of mixing the ingredients. This dish was very good too, packed with different textures and flavours.

After tasted simmered or cooked dishes, we were served 11 types of sushi with Chef Yoshitake’s amazing “shari” sushi rice.

www.ongling.com

Shari sushi rice with red vinegar

image

Ika sushi

image

Barbecuing the ika legs, the lovely charcoal grilled squid aroma filled the room

image

Grilled Ika Legs

chutoro

chutoro 中とろ (medium fatty tuna)

image

Kohada コハダ (Gizzard shad), Baby Gizzard Shad is called Shinko

Sanma サンマ / 秋刀魚 (Mackerel pike with liver paste)

Sanma サンマ / 秋刀魚 (Mackerel pike with liver paste)

Hokkaido Hotate 帆立 (huge scallop)

Hokkaido Hotate 帆立 (huge scallop)

www.ongling.com

Chef surprise for my birthday – Uni 海栗 Tower sushi (sea urchin)

Chef Yoshitake prepared an extra tall uni sushi for my birthday, I felt so privileged and I could not contain my excitement! He said this was his first time making such a tall uni sushi with 2 types uni 海栗 (Hokkaido and Miyagi Prefecture). The rest of the patrons were eyeing at it with jealousy that one of them ordered 2 uni towers for himself!
uni

www.ongling.com

Kuruma Ebi 車海老 Tiger Prawn Sushi

While the assistant chef was cutting and peeling the Kuruma ebi, I was eyeing intently at the prawn heads. I casually asked the chef what happened to all the ingredients not served on the table like the prawn heads and shells, abalone skirts, etc. He said they would all go to his italian restaurant’s kitchen, Osteria da K.[Káppa] www.dakappa.co.jp. Thats what so wonderful about Japanese cuisine, nothing goes to waste! So I requested for the prawn heads to be served to me instead and he surprised me with them being deep-fried! So tasty!

Deepfried Kurama Ebi Prawn Heads

Deepfried Kuruma Ebi Prawn Heads

Other dishes that were served in this meal (sorry, forgot to take photos for some) were otoro 大トロ (fatty tuna sushi), Anago 穴子 sushi (Sea eel), Temaki Tuna hand roll, sweet tamago egg custard 玉子焼き and Miso Shiru (Light miso soup infused with myōga 茗荷)

I am so thankful for this meal. I hope to come back again even sooner to savour the omakase again may be in the next season.

Sushi Yoshitake
3F, Suzuryu Building,
8-7-19 Ginza Chuo-ku Tokyo,
tel. 03-6253-7331)
To make reservations, get your hotel concierge to reserve for you. They only accept reservations one month ahead.


3 Comments

Hubby Bento #24 – Oboro Konbu Rice Balls

www.ongling.com
I was able to buy a few Japanese ingredients during my Tokyo trip, mostly dried stuff like this super white oboro konbu おぼろ昆布 (from Hokkaido) which I used in this bento to wrap rice balls. It has very delicate texture like extra fine tissue fabric and seasoned with a lovely light vinegar flavour. In Kanazawa, I have seen sashimi wrapped in this konbu too. Since this konbu is made up of thinly shredded konbu, its not very easy to handle by hand, it takes a little practice.

For this bento, I have prepared shiitake mushroom rice mixed with abalone pieces for the rice balls. The side dishes are sautéed white mushroom with urap urap dressing (Indonesia javanese dressing), crispy chicken thighs with Japanese mixed spice and rbi (prawn)  tomago-yaki.

Shiitake Mushroom Rice Balls with Oboro Konbu
Ingredients : 3/4 cup rice, 4-5 pieces of dried shiitake mushroom soaked overnight or soaked until soft (do not discard the soaked water), a small handful of Japanese dried anchovies (Niboshi にぼし), 1 teaspoon of small azuki red beans, 1-2 tablespoons shoyu, oboro konbu, thinly chopped abalone meat (you can use clam meat too)

Rinse the rice well before cooking. In the rice cooker, throw in all of the ingredients including the soaked mushroom liquid. Top up the water level with just water if necessary. Its the normal water level for cooking rice. Once cooked, discard the anchovies and set aside the shiitake mushrooms before making the rice balls. You can either slice the mushroom into thin pieces or leave it out and use as a side dish like I did. (I simmered the mushrooms in shoyu, mirin, sake and a little water for about 8-10 minutes.)

Cool down the cooked rice, mix in the abalone meat before shaping them with cellophane wrap and your hands. Gently take out 2 long or 3 short pieces of the oboro konbu and wrap them around the rice balls. I have tied shredded pandan leaf string around the rice balls for my husband to easily pick them up with hands.

Sauteed white mushroom with urap urap dressing
Ingredients : 5-6 White mushrooms, a pinch of salt, 1-2 tablespoons sake
Cut the white mushroom into thin slices. Saute them in a little oil, salt and sake until all the liquids are being absorbed back into the mushrooms. Toss them with urap urap dressing. You can see the dressing recipe at my previous post Hubby Bento #22

Crispy Chicken Thigh with Japanese Spice Mix
Marinate Ingredients: 1 piece of chicken thigh cut into nugget sizes, 1 teaspoon grated ginger, 1 1/2 tablespoon shoyu, 1 teaspoon mirin and 1 tablespoon sake.
Other ingredients : 1/3 cup rice flour, Japanese spice mix Shichimi (七味唐辛子, seven-flavor chili pepper) or Chinese 5 spice mix
Marinate the chicken overnight.
Mix the rice flour sprinkle with some salt and the spice mix. Adjust the amount of spice mix according to your liking. Put the flour mix and the chicken pieces into a zip lock bag. Toss it to evenly coat the meat pieces.
Pan fry them in a pan with a little oil until both sides are golden brown and crispy.

Ebi Tomago-yaki
Ingredients: 1 egg, 1 1/2 tablespoon chicken stock, a sprinkle of salt and sugar, a prawn chopped into small pieces.
Mix all the ingredients well and spread thinly in a frying pan and cook over low heat.  Before the egg starts to set, gently roll it up using either a pair of chopsticks or and a spatula. Let the rolled-up tomago-yaki cook for a little longer to ensure its fully cooked inside.


3 Comments

Ponyo Omurice

www.ongling.com
I bought this adorable little Ponyo puppet doll for Tz from Tokyo and he has been in love with her ever since. He brings her to school, eats with her, sleeps with her and sings the theme song to her (but only the first verse… he’s trying to learn the song in Japanese now… haha..). Ponyo, initially titled in English as Ponyo on the Cliff by the Sea, is a 2008 Japanese animated fantasy comedy film written and directed by Hayao Miyazaki of Studio Ghibli and Toho. It is the eighth film Miyazaki directed for Ghibli, and his tenth overall. The plot centers on a goldfish named Ponyo who befriends a five-year-old human boy, Sōsuke, and wants to become a human girl (definition from Wikipedia). I, too, the movie. So naturally, I am nuts about her merchandise too.

In this bento, I made omurice  (オムライス), fried rice with bacon, prawn, shoyu & tomato ketchup wrapped in omelette. In the box, I have also packed pork dumpling (siew mai from Tokyo), Satsuma imo sweet potato and steamed string beans.

How to make Ponyo:
layer 1
Hands and dress – Carefully spread open surimi crab sticks and shape with scissors.
layer 2
Face – Steam a small potato and mash it with some butter. Shape it into a round shape with hands.
layer 3
Eyes – wrap a small portion of cheese in a cellophane wrap and shape it into little balls. Gently make 2 small dents on each side of the face to sit the cheese eyeballs.  Use nori for black eye pupils
Hair – Shape 2 layers of ham using a pair of kitchen scissors, a bigger piece of ham for the top hair layer and a smaller piece for the under layer to create more depth.
Mouth and nose – tiny little carrot or leftover surimi crab stick for mouth and nori for nose.

I like how it turned out but wish I have more time to put in more details though. I love this bamboo weaved bento box, it looks like a little picnic basket. Easy to use and clean too.


15 Comments

Stuffed French Toast with Cream Cheese, Mascarpone & Blackberry

www.ongling.com
I am quite hooked on french toasts these days, kept making them for weekend brunch, and everyone in my family has sweet tooth, so its popular. My teenage son usually sleeps in however, if its french toast day, he will be up “ΟεΟ∴” instantaneously. This time, I stuffed the pain de mie with mixed mascarpone, cream cheese and blackberries before I soak them in egg mixture and panfry them. I would normally drizzle homemade buttery cherry sauce, a little squeeze of lime and top with lots of fruits and BACON!!!! The symphony of different tastes and texture is just fabulous.

Ingredients for the stuffing (for 4 thick slices of bread): 1/3 cup cream cheese (room temperature), 1/2 cup mascarpone (cold), rind of 1 lemon, 3 tablespoons icing sugar, a dust of cinnamon powder and 8-10 black berries.
Mix everything well except the black berries which are lightly tossed in the end before filling 2 slices of bread with the stuffing.

Just use any french toast egg mixture recipe you are comfortable with. Mine is adapted from recipe by Robert Irvine on Food Network website, http://www.foodnetwork.com/recipes/robert-irvine/french-toast-recipe.html , simple and delicious.

Try making it yourself on Sunday… your family or loved ones will be crying for more…..
www.ongling.com


5 Comments

Husband Bento #23 – Chicken Wraps

www.ongling.com
Yup! The title of this bento is simply Chicken Wraps (….creative brain juice running low, can’t think of one… haha).

The ingredients are nothing fancy. Just
◊ Grilled chicken thighs marinated overnight with garlic, coriander roots, pepper and fish sauce paste
◊ Sautéed cabbage and carrots with shoyu, sake, sugar and balsamic vinegar
◊ Some fresh herbs
The only thing that is different is the wrap itself. I made korean jeon or pancakes (thinner than usual, like a crepe) to use as wraps. I added small tiny dried ebi or prawns (you can buy from Japanese stores) to the pancakes.

www.ongling.com
Accompanying the wraps are some mashed potato with cucumber salsa salad, a jumbo Nira (chives) tomago-yaki, some radish pickles and a chestnut yokan  (Japanese wagashi) as dessert.

Check out the adorable little spoon which I bought from a talented ceramic artisan in Chiangmai. I love how he mixes raw wood with ceramic and cute patterns on it. They are clouds with tiny raindrops…. Awww….. ♥ ♥ ♥….

…Sorry, there is no recipe on this post…. >x< …. I will make it up on my next post. However, if any of you need the recipes, just drop a note to me. Have a great day ahead!


2 Comments

Sunday Thai – Moo Yang, Goya Salted Egg Spicy Salad, Pandan Chicken …….

www.ongling.com
I prepared a little thai feast for my family last Sunday following our little escape to Chiang Mai, Northern Thailand. I chose Chiang Mai because I am a big fan of Northern Thai food.  There are Burmese, Northeastern Isaan thai and Chinese influences in their cuisine. Tasted many amazing dishes such as stewed chicken feet and blood noodle soup, beef soup noodles, burmese pork curry, sweet leaves soup with ant’s eggs, laab pig liver spicy salad (my favourite), tamarind leaves spicy salad, fermented blue crab som tum papaya salad, etc.
www.ongling.com
Chiang Mai is not only rich with food and history, it has a thriving coffee culture too with many talented baristas showing off their brewing skills in many interesting cafes littered around the town. You don’t need Starbucks or Costa Coffee there.  Its a pretty competitive cafe market there.

Back to my Sunday Thai post, the dishes I prepared here are served on some of the beautiful handmade tableware I purchased in Chiangmai. That was my other motive going there, not to visit touristy sites but  to hunt down some nice ceramics. You can find big established factories making handmade ceramics, silver, wood items, etc, and small artisans selling their items in lifestyle shops and cafes. I was quite lucky to locate some artisans by searching through instagram.  I hope show more of my collection on my future posts soon. Keep a lookout! 😉

Here are the dishes:
Moo Yang (Grilled Hungarian Pork Shoulder) with Jaew Prik Pon (Spicy) Dip (recipe below)
Goya, salted duck egg salad with Somtum spicy dressing. (recipe below)
Prawn salad with fish sauce, lime, urap urap dressing. (recipe below)
Grilled Pandan Chicken
Crayfish & squid with lemon basil dressing 

Moo Yang (Grilled Hungarian Pork Shoulder) 
This dish is popular in Thailand. Other similar grilled meats are neua yang (grilled beef), gai yang (grilled chicken). My kids love them and its pretty easy to make.

500-600 pork shoulders or neck or collar (so long the meat has some fats contents)
Paste Ingredients: 2 coriander root stems (chopped), 5-6 cloves garlic, 10 white peppercorn, 1/4 cup Maggi seasoning sauce (I use Golden Mountain brand from Thailand), 1/2 teaspoon of palm sugar. If you don’t have Maggi seasoning, you can use fish sauce or soya sauce.

Pound the dry marinate ingredients first, then add the wet ingredients. Massage the paste well in the meat and let it marinate overnight. The next day, just grill it over a medium fire til done.

Jaew Prik Pon Spicy Dip
This is a common Isaan dip for many thai dishes.
Ingredients: 3-4 dry red chillies, 2 coriander roots, 2-3 slices of galangal, 2 tablespoon fish sauce,1 teaspoon palm sugar, some mint leaves, 2-3 tablespoons lime juice, some chopped shallots, 1 teaspoon roasted raw thai glutinous rice.

Put the chillies and raw glutinous rice in the oven or toaster and roast them til the colour of the chillies turn deep burnt red and the rice turn crispy but not browned. Just pound all the hard ingredients first with a pestle & mortar except the rice and then the wet ingredients. The rice should be finely pounded separately and then toss in the sauce in the end.

Goya, Salted Duck Egg Salad with Somtum Spicy Dressing
www.ongling.com
This is my own concoction of goya (bitter gourd) thai salad. Bitter gourd stir-fried with salted egg is a popular Chinese dish. I did a spicy salad version with bitter, sweet, spicy, sour and salty taste notes.

Salad ingredients : 1/2 of a goya or bitter gourd, cherry tomatoes, 1 cooked salted egg (roughly chopped, you can purchased from Chinese grocery stores), cashew nuts (roughly chopped), 4-5 dried shrimps (lightly toasted)

Somtum Spicy Sauce ingredients :
4 garlic cloves, 3-4 small chillies, 3 tablespoons lime juice, 1-2 tablespoons fish sauce, 2-3 tablespoons palm sugar, 1 cooked salted egg yolk, coriander leaves

Remove the white centre flesh of the goya and cut into slices. Remove the bitterness by lightly rubbing the goya slices 1-2 tablespoons of sea salt and let it stand for 20 minutes. Rinse away the salt as much as possible and then boil the goya slices in water for about 3-5 minutes. Make sure they are still crunchy since we are making a salad with it.

Cook the cherry tomatoes in some oil and salt for about 4-5 minutes to release the sugars. Set aside.

Start pounding the garlic and chillies, then palm sugar and salted egg yolk. Add in the cherry tomatoes in the mortar and crush them lightly to release the juice into the mixture. Add in the rest of the wet ingredients.

Toss the salad ingredients well with the spicy sauce and sprinkle the chopped cashew nuts. Add more palm sugar if you find it a little salty since its salted egg based.

Prawn & bean salad with fish sauce, lime, urap urap dressing
The urap urap dressing is Indonesia Javanese based dressing for steamed vegetables but I adapted with more fish sauce and lime juice to give this dish a thai flavour. It turned out to be very good. The urap urap recipe can be found in the post Hubby Bento #22

Salad ingredients: cooked prawns, cucumber, cooked long beans, some mint leaves, some chopped cashew nuts, fried lemongrass slices
Sauce ingredients: 1 1/2 tablespoon fish sauce, 1 1/2 -2 tablespoon lime juice, 2 heapful tablespoons of urap urap, 2-3 lime leaves roughly torn. (You can increase the spiciness here by adding some small chillies.)

Lightly pound and mix the sauce ingredients and toss it with the salad ingredients. The crunchy sweet dried coconut bits coat the prawn and its a great combination.

Crayfish & Squid with Lemon Basil Dressing

www.ongling.com
This dish is easy to prepare. Some fresh crayfish cooked, squid cooked, grilled vegetables and fresh herb of your choice.

Make the dressing by using some fruity olive oil, 1 spoonful of fish sauce, some lemon juice and basil leaves (pounded into the oil to release the flavours). Just drizzle them over the salad. I did not show the dressing on the picture above. (I forgot, oops…)

As for the pandan chicken, I am not very satisfied with the recipe, so I won’t post it. I will post it once I modify it to meet my expectations.

Hope you enjoy my little post! ^x^