Japan Trip: Yokohama, Dec 2013- Day 1 & 2.

Here are some photos from our Japan's trip that deserve to be pinned here. I'm officially madly deeply in love with Japan. Hopefully, I'll get to set my foot on Japan's soil again. Let's just let the pictures do the talking from here on. 

Waiting for SQ flight to Haneda Airport, December 2, 2013. 

The cliche plane-wing shot.

Cosmo Clock 21, formerly known as the world's tallest Ferris wheel

Shinko Circle walk, a 360 deg pedestrian crossing bridge. 

My first with pano-cam feature and this is the closest pan-view of the Shinko Circle Walk I could get. T_T

To be continued. 

Look who's back.

It's November 2013, and I still have no idea how to fix my blog alignment, whatever its name is. That's one of the reason why I went MIA for last few months. Don't get me wrong. I love this space, but tiny little thing like this seldom put my mood off. Let's not talk about changing platform, cause that, for sure, will bring more headaches. Can we just pretend that all pictures are aligned with this paragraph. #eyesore

Anyway, these are some pix that I managed to snap last week. Let just ignore the bok choy. I did not eat them with my burger. I just love the picture so much that I've decided to include it together in this entry. Non-affiliated with the burger.

I merely have mood for my dslr nowadays. IG is much more fun. But of course, you can't compare them both. Doing so is just like trying to compare apples and oranges. But iphone camera... they are just too easy to use. And VSCOcam make everything looks so pretty, of course in that tiny IG square-format.

But I guess I'm back now... nevertheless. Trust me, I'll make time for this space. I'm not going to shut it down, for sure.

Will write more soon. :) 

Passionfruit Chiffon Cake

Passionfruit Chiffon Cake

Claypot Chicken Rice with Mushroom & Salted Fish

At a first glance, this dish may seems like a lot of work. It isn't. The whole prep works and cooking took about 45 mins or less. A perfect, simple weeknight dinner perhaps. I found some tenggiri salted fish at the wet market today. I bought two, which I later regret. The towkay uncle told me that they are rather rare during this unpredictable weather. 'Banyak tak jadi'. And I bought two. Sobs. I only nodded to him as if I really understand him. He later told me that the best place to keep this fish is in your freezer. Yes, in your freezer. Not in your fridge, not under your kitchen sink, or inside your onion's basket. Guilty as charged. To me, the dish won't be the same without the salted fish. I personally think that the star of the dish belongs to the salted fish, rather than to the chicken or mushroom itself. (Claypot salted fish rice with chicken and mushroom?) The subtle fragrant (oh the smell)of the salted fish, camouflage in between the rice grains, bind the wholly things inside the bowl. Make sure you get these seasonally rare gems beforehand.

Claypot Chicken Rice with Mushroom & Salted Fish
(Loosely adapted from Noobcook & mycookinghut)

Ingredients:
1/2 fresh chicken
2-3 garlics
1 cup of rice
1 cup of chicken stock
A few stalk of scallions
A small piece of salted fish, chopped
A small knob of ginger-julienne
A small piece of ginger torch flower bud -chopped (optional)
A handful of dried shitake mushroom-soak in warm water, reserve the soaking water
cooking oil, as needed

Marinade:
1 tsp dark soy sauce
2 tbsp oyster sauce
1 tsp of sweet soy sauce
1/2 tsp honey/brown sugar

Directions:
1. Marinade chicken pieces for 1 hour or so.
2. Heat 1 tbsp oil in a wok and sautéed the garlic and ginger. Add in the mushroom and let it fragrant.  Stir-fry marinated chicken meat for 1 minute. Put aside.
3. Add the washed rice together with the salted fish into the pot.
4. Cook the rice with 1 cup of chicken stock+ some water used to soak the mushroom.
5. Cover claypot with lid. Simmer the rice until it is almost cooked, about 10 minutes.
6. Spread the chicken mixture all over the rice.
7. Cover the claypot and simmer for another 15 minutes until the chicken is cooked through.