My mum does not express her interest clearly if she is cooking tonight. So my dad, my youngest sister and me buy these ingredients for dinner. We have luncheon meat, ham, fish cake, egg, tuna mayo and bread. We have a tough fight with the splattering oil. In the end, my mum does most of the cooking.
Simple Dinner
Suqin: 什么是百变服装？
Me: 它有一百种变化。
Laily: 它是放在衣橱后，明天会变成不一样的衣服的服装。像 Transformers 一样。
This is how we frighten and lie to each other. So don’t say you are an angel, Laily Bong.
Visited AOBA Hokkaido Ramen at new ION Orchard. This restaurant is located at level basement 3, same level with several other dining restaurants too. I remembered queuing in for food only at about 9pm, consider late I guess. Barriers are set up to facilitate the queue outside, so do follow the barrier.
We ordered Shoyu Tontoro Ramen and Spicy Miso Ramen. The ramen belongs to the thick and eggy type. Compared to Ramen Santouka‘s noodle, I prefer this though. The noodle is more chewy and tasty (less bland). However, the noodle portion is considerably lesser than the normal Japanese ramen you can find. That’s why we end up eating MacDonald after that. Each ramen is given 1 shoyu egg and a piece of seaweed.
Japanese Shoyu soup base usually tastes quite saltish, Lester’s Shoyu Tontoro Ramen is just right. It is also unusual to see Tontoro meat in Japanese Ramen because they usually serve with char siew. For those who prefer leaner alternative, Tontoro will be an ideal selection. My Spicy Miso Ramen is slightly more spicy but better in taste than Aijisen’s Spicy Miso Ramen (my usual favorite). Both soups are not oily and not as hot. I am expecting a little more spring onion, onion or leek vegetable in my ramen because the display and the menu do so. AOBA Hokkaido Ramen also belongs to Aijisen group. I believe this explains some of the similarities in taste and choices. Shoyu eggs are soft and runny on the inside. I would consider my ranking of best shoyu eggs goes to Marutama Ramen, second to AOBA Hokkaido Ramen and third to Ramen Santouka.
Entrance of AOBA Hokkaido Ramen
Menu (Outside)
Menu (Outside)
Window Display
Carbon Copy of Order & Other Food Variety
Shoyu Tontoro Ramen
Tontoro Meat
Spicy Miso Ramen
Thick Noodle
Shoyu Egg
AOBA Hokkaido Ramen is also having some promotions with their side dishes at 50% off the usual price. For people staying in the East, AOBA Ramen has another branch in Tampines One.
On a side note, I am considering if I should develope a standard procedure in tasting ramen?
This is one of the rare quality weekends we have since holiday. Just don’t know how each weekends fly. I’ve cooked a “sumptuous” brunch before my school starts.
Lester and I try to fry the toufu with little oil at first. They just stick to the pan. The 2nd batch we add more oil and they turn out in perfect golden brown. Do the balsamic sauce and throw in the toufu for further absorption. Soak them over night. Chopped up all the ingredients when Lester send his friends home after Wii Game Day around 2am.
By the time we are awake, it’s already 1:30pm. Here comes the execution part: pan fried the prata. My dad says don’t need to oil the pan. Bluff me again. Everything goes alright. Portbello mushrooms also turn out brown but not chao dar. Chawamushi is so far the most perfect one after so many past experience. The balsamic toufu is my first atempt. I like Cedele’s one. Like the shoyu egg, the sauce tastes very different before and after chilled. I just need to add more garlic, corranider, balsamic vinegar to taste and use soya sauce instead of salt, perhaps. And i still think we need to get salted tau gua from wet market than the normal ones. Current one taste bland even though they are soaked in salt water before I fried them.
Prata + Ham + Bacon
Prata + Ham + Bacon (Close Up)
Cheezy Portobello Mushroom
Cheezy Portobello Mushroom (Close Up)
Balsamic Cold Toufu
Balsamic Cold Toufu (Close Up)
Chawamushi
My sister’s jacket and bling-bling hat. That is my hip hop dad who we try to make over. 无聊的老人。
My dad
Lay Hiang says:
u think next time i will haf bao ying anot?
keep saying ppl’s huai hua
Laily Bong says:
of coz..
its too late to stop now oso..
so.. keep it up
She is my gossip + psycho buddy.
Check out this post from The Chive.com. The lunchboxes are so cute. If my lunchbox is so interesting, i dun mind not eating out. Love it!
But i saw chocolate cornflakes with rice. It will taste weird right?
It’s a very itchy handed impulse that i bought expensive food. I shouldn’t keep cash in my wallet, that is what i do to prevent myself from spending. Bought Cherry Blossom nuts from Isetan Scotts and 2 package of Japan maggie mee from Liang Court. No more food stuff for me.
Cherry Blossom Nuts
Japan Maggie Mee
My dad passes me a digital scale which i dunno where he gets it from. This inspires me to bake more. My oven is spoilt and my dad wants to buy a new one for me. should i get microwave or oven for baking cakes? I really loves baking. It’s like playing Play Doh.
Digital Scale
Have been eating at Marutama Ramen for quite sometime. They have 2 branches: Central and Liang Court. Aka ramen is considered one of the latest ramen they have launched. Japanese ramen usually comes with char siew, but this Aka ramen served with 3 chicken balls. Shoyu egg is an ala carte order. Chicken balls can also be ordered from the ala carte menu. Before you start digging in, squeeze the lemon into your soup. It gives the soup base a refreshing lemon smell and taste. Marutama’s noodle is distinctively different from many other stores. They are thinner, less soggy therefore firmer and curly.
The very first time i eat at this ramen store when Central first open, i din really like it. I remembered back then they only have 3 or 4 ramen types to choose from. You can either add lemon, egg, spring onions to your ramen that’s all. I think i ordered the normal one with additional spring onion. The soup is oilier than i expected. I gave away my char siew to Lester and i’m left with whole bowl of noodles and spring onions. I wasn’t used to Japanese ramen at that time, i only know Aijisen. One of the characteristics of such authentic ramen is that the soup usually has this layer of oil from cooking the poultry bones for soup. After my 2nd visit, Lester introduces me to other soup base and the ala carte selctions, then it changes my impression totally.
The must-try shoyu egg here. A little runny on the inside… Something that i want to achieve.
Marutama Ramen at Liang Court
Aka Ramen
Chicken Ball
Shoyu Egg
Shoyu Egg (Inside)
It’s really harder to meet nowadays. I think this is only our 2nd gathering this year, 1st one on Serene’s wedding in February. 我们都很忙 hor。Anyway, it’s a random poly gathering. It’s great to see these people again.
We are engrossed with diving. There are currently 5 divers in our click. Hopefully the rest can become one next year. We talk about oversea trips and hence lead to spending money. We are still unconstructively crap. Blah blah blah~
Straits Kitchen
Straits Kitchen Entrance
Interior
Dessert Bar that is closer to us
Qin’s belated graduation bear from Laily, Lester and me
Qin and Laily
Qin, Laily and me
Serene is gobbling her food
Everyone
More photos on facebook: https://www.facebook.com/album.php?aid=137394&id=671344551&l=d3ee50b0de