Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by miladyinsanity

  1. *jaw drops* is Hainese(sp?) rice popular in Japanese that they have a restaurant dedicated to it? Also I think it's pretty similar to khao mun gai in Thailand. Um, but different sauce. Wow, if that is so. I really really miss khao mun gai I used to eat it for lunch for weeks on end (can  you so holy hips? I was a teenager though) and then get sick of so lay off it for 2 weeks before coming back to it. I can honestly say that it's my favorite lunch dish from Thailand and I wish I wish I could make it at home like the stall lady in front of my soi did. :)

    I've not had Khao Mun Gai myself, but I think it's quite similar.

    Thanks for the link, Kristin!

  2. Just curious if anyone's made it to the new building at Akasaka called Sakasu. Hiromi said she went to a nice Belgian restaurant yesterday. Any other interesting spots there?

    It seems to be in the tradition of Marunouchi Building, Roppongi/Omotesando/whatever hills.

    Hi Jason,

    I went there a few weeks back. You're right... It's another Roppongi and so on Hills, but much smaller in scale. I enjoy going to the Maru and Shin Maru birus because they are so spacious and open. Akasaka Sacas is not like that.

    They've opened a branch (amongst others) of a Singaporean restaurant I really like, called HAI NAN CHI FAN. It's much smaller than the Suidobashi branch and doesn't have the same Singapore food court vibe to it either... But, the advantage it has is that it doesn't close between lunch and dinner.

    I went on a Sunday and it was PACKED! There was a queue of about 20 lemmings outside this place when we got there, so we didn't bother sticking around. We ended up waiting for dinner time and going back to the Suidobashi branch.

    :blink: A chain called Hainanese Chicken Rice? Is that all they sell or what?

  3. Hest88, watercress was the only greens that Dad boiled the life out of, so I never developed a taste for them until I got older. I'll have to pick some up the next time I'm at the grocer's.

    Yeah, my mother used to make soup with them too, which I think is a waste of good vegetable! Watercress is so easy, because you can swish it around the sink, and then throw it into a few inches of boiling water. I just sort of let it sit in the water for 3 seconds, flip it over to get the watercress at the top cooked, let it cook for maybe 10-15 seconds or so more depending on how it's looking, and then take it out of the pot.

    That's the only way my mom cooks watercress, and it's the only way I eat it, LOL. And I usually hate vegetables that are not crisp.

  4. Generally, most bloggers I know take one of two stands: Don't say anything unless it's something nice, or let it all out.

    Anecdotal evidence says that the latter gets more readers, but then, the latter type of blogger tends to be more controversial anyway.

    I've also learnt that it's better not to let them read the reviews before it goes up, and quite frankly, I'm not going to let him know that the review has gone up unless he asked me specifically to do so.

    From what you've said, the shop and the guy was quite helpful. But the product was not so good. Make that a clear distinction. Every little bit of good news helps.

  5. When I run out of ideas or just want something more than S&P without digging through the spice cupboard, I salt and dump in some of whatever curry powder I happen to have around.

    It's also great for days when I don't have time to putter around the kitchen making a real curry but crave the taste.

  6. Do you make it with soft or firm tofu? And do you use one of the mixes you can buy in the supermarket, or do you make yours from scratch?

    Personally, I like to make it with firm momen dofu (= tofu). Check out the China... Forum, and you will find a thread on mapo tofu, where some say they like to use soft tofu. So, that's really depends on your preferences.

    I used to use a premade mix (Marumiya's) for decades, but now I prefer to make it from scratch. Again, check out the China... Forum, you will find a nice thread on making mapo tofu.

    Umh, according to my mom, Japanese brand tofu seems to be softer than the Chinese brands.

    Maybe that's why?

  7. Do you think? If so, I wonder what they would use for such color - a nitrate?

    I've made pickled ginger at home for my own nori rolls with the goal of getting that deep pink color seen at sushi bars. After trying different gingers and things like the juice from pickled beets, I finally asked the sushi woman at my market and she said; "It's food coloring".

    Your mentaiko looks delicious.

    On days like this, I feel ridiculously proud to be an eGer.

    Mentaiko is on the list of things I have to make myself when I get back to Manchester.

  8. My mom taught me to enjoy food, and that it's worth traipsing and arguing with dad over directions (for the record, my parents are the two Wrongs who produced kids with Right senses of direction) to find something really, really good.

    My mom taught me to taste, and that trial and error will get you to that awesome dish you had in a restaurant.

    My mom taught me to be daring, to try everything--even if she still refuses to eat raw fish.

    I've loads more actually, but I'm missing my mom now--it's my first year away from home, and I've not seen my mom since December.

  9. I was a sucker for cracker jack & pink elephant popcorn.  I recently tried them lately and for some reason they just didn't satisfy me like they did when I was younger.  Why is that? 

    I miss the little cups of ice cream that came with a little wooden spoon on the lid.  :wub:

    As far as I know, you can still get ice cream like that, can't you?

  10. gallery_22892_5952_37587.jpg

    Another speciality of the North I love is miang kam (this is always brought out as a starter at Baan Khanitha in Bangkok), and the beauty is in the simplicity.  Pandan leaves are wrapped into a cone, and then a selection of ginnger, peanuts, chilis, dried shrimp, onion, lime, and roasted coconunt is added to be topped with a dollop of sweet sauce (I like the plum).  But this can be varied to any adjustment of items (or rather tastes) you care to try.

    Those definitely aren't pandan leaves.

    I was told they were betel nut leaves, but not sure whether that's true either. Sure is an acquired taste though.

  • Create New...