I love udon! There are so many varieties of udon out there in the market, and it can be pretty confusing (at least to me) since there are types of udon for different cooking methods: dried cold udon, stir fried udon or udon with miso soup. Among these dishes, my favourite has to be cold Inaniwa udon. I will usually order this from a favourite Japanese restaurant located near to my office, but after the relocation I rarely go there anymore (due to the distance but I will visit for special occasions).

Anyway I learnt from Google that Inaniwa udon (稲庭うどん) is made in Akita Prefecture in Northern Japan and is considered as one of the highest quality udon made in the country. I couldn’t find any in the Japanese supermarkets that matched the one which I eat at the restaurant, but I do find one brand that match closely in terms of the udon texture. Another thing I liked is their udon are already sorted in 4 bunches so that means you that means you don’t have to estimate the proportion.

(Above pic shows my favourite noodle brand and konbu dashi)

Once you have decided on the quantity, cook them in boiling water for about 6 minutes (or until their texture have turned soft). Scoop them up and put them into cold ice water. Aside from making it a cold dish, this also helps for a smooth texture so they won’t stick together and thus, affect the taste. Scoop them onto a dish (you may wish to spread some shredded seaweeds on top and/or add in a few ice cubes) and served with a small bowl of cold konbu dashi (kelp stock). I don’t know about you, but it makes me drool whenever I think of this dish. I hope you will try it if you are interested!

Finally, thanks to Natalie for hosting this fun challenge!

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Kueh Bangkit

Ingredients

500 gm. Tapioca flour
220 gm. sugar
250 gm. coconut milk
3 egg yolks
Pandan leaves - cut into pieces and dry it

Method
1. Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.
2. Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.
3. Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look.
4. Roll out dough and cut with a cookie cutter.
5. Bake over low heat at 160C for about 20 - 25 mins. Cookies should be whitish in colour and not golden brown.

Note
If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks.

Anyway, it took me three attempts to get the dressing right for the taste. My first attempt was that I have added too much soy sauce in it, while my second attempt was having not enough soy sauce! What looks like a simple dish doesn't seem so simple after all, because the portions have to be right and well balanced. Finally, I thought the third attempt came out all right to me and I was glad that the hub and my eldest daughter loved it! She even asked me to prepare this dish again soon! (Wish I had taken a picture of it but anyway I googled the picture and this is how it looks like.)

(Photo credit)

The recipe:1 cucumber (preferably Japanese cucumber)
Wakame seaweed (according to your preference)
3 tbsp rice wine vinegar
3 tbsp soy sauce
3 tbsp sugar

Cut cucumber into thin rounds and set it aside. Mix vinegar, sugar and soy sauce in a bowl. Shred wakame seaweed into smaller pieces. Mix the wakame seaweed and the cucumber in a bowl and pour the dressing. Mix well and serve.

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Onto an unrelated note, my husband arranged our study room over the weekend so that our PC desk and study desk are sitting side by side together. The purpose of doing so is to make more room for a new bookcase and the thought of getting a new one excites me! Currently my piles of books are stacked from the floor till almost to the ceiling at a corner of our store room, and I haven't even counted the stacks that are occupying our study room as well! Anyway, I find that the desks arrangement looks so much better than the previous one, and I can't wait to see how it will look like when my new bookcase arrives!

I also added a few books onto my pile lately (it is a habit hard to ditch!). Here they are:

1) Three Seconds by Roslund & Hellström

2) Nevermore by Kelly Creagh

3) Girl in Translation by Jean Kwok

What did you do over the weekend? Hope everyone has a great week!

I need something to perk me up on this Monday blue morning... and looking at these pictures does help a little, although it would be better if I could get a chance to savour them!!!! ;P

Hmm...I love eating these! Bak Kwa (or otherwise known as "barbecued pork") is one of the 'must-have' items for the Chinese New Year. It is also considered as one of the popular gifts to friends or families during this festive period. (In fact, we bought a 1-kilogram bak kwa to the in-laws last weekend).

Besides pork, there are also beef or chicken but pork remains the most 'sellable' amongst all. The pork meats are marinated with sugar and spices and cut into square pieces (for the festive period, they are also cut into bite-sized pieces to resemble coins) before they are barbecued. There are even some outlets who sell crocodile bak kwa, although I haven't tried them...yet.

Today is the day of Dongzhi, one of the chinese traditions and we celebrate this festival by eating Tang Yuan. I love eating Tang Yuan. I remember when I was younger, I used to watch my mom making Tang Yuan from glutinous rice flour with a small amount of water added to form the balls. Usually she will put chopped peanuts or rock sugar inside the balls as the fillings. Then she will boil them in soup (with a little sugar added) and it is ready to serve. Other fillings also include sesame paste and red bean paste, depends on individual's preference.

I also remember fighting with my younger sister for the pink Tang Yuan, as the glutinous rice dough comes with two colours: white and pink. (White is the most commonly found in the wet markets, since it's considered the 'traditional' colour for Tang Yuan, although most would like to add in a few pink balls to create a more 'colourful' effect).

Tang Yuan can be eaten all year around, and is most commonly associated with Chinese New Year, Lantern Festival and even at Chinese weddings where the new couples believe it will bring them luck and all the good blessings.

I received this from a forwarded email (not sure of its original source) but I thought I want to share it with you:

The following is a "healthy food list" that will give you the biggest nutritional bang for you caloric buck, as well as decrease your risk for deadly illnesses like cancer, diabetes and heart disease. Along with each description is a suggestion as to how to incorporate these power-food into your diet.

FRUITS

Apricots
The Power: Beta-carotene, which helps prevent free-radical damage and protect the eyes. The body also turns beta-carotene into vitamin A, which may help ward off some cancers, especially of the skin. One apricot has 17 calories, 0 fat, 1 gram of fiber. Snacks on them dried, or if you prefer fresh, buy when still firm; once they soften, they lose nutrients.




Avocados
The Power: Oleic acid, an unsaturated fat that helps lower overall cholesterol and raise levels of HDL, plus a good dose of fiber. One slice has 81 calories, 8 grams of fat and 3 grams of fiber. Try a few slices instead of mayonnaise to dress up your next burger.





Raspberries
The Power: Ellagic acid, which helps stall cancer-cell growth. These berries are also packed with vitamin C and are high in fiber, which helps prevent high cholesterol and heart disease. A cup has only 60 calories, 1 gram of fat and 8 grams of fiber. Top plain low-fat yogurt or oatmeal (another high fiber food) with fresh berries.



Mango
The Power: A medium mango packs 57mg of vitamin C, almost your whole-recommended daily dose. This antioxidant helps prevent arthritis and boosts wound healing and your immune system. Mangoes also boast more than 8,000 IU of vitamin A (as beta-carotene). One mango has 135 calories, 1 gram of fat and 4 grams of fiber. Cut on up and serve it over leafy greens. Bonus: Your salad will taste like dessert!

Cantaloupe
The Power: Vitamin C (117mg in half a melon, almost twice the recommended daily dose) and beta-carotene - both powerful antioxidants that help protect cells from free-radical damage. Plus, half a melon has 853mg of potassium - almost twice as much as a banana, which helps lower blood pressure. Half a melon has 97 calories, 1 gram of fat and 2 grams of fiber. Cut into cubes and freeze, then blend into an icy smoothie.


Cranberry Juice
The Power: Helps fight bladder infections by preventing harmful bacteria from growing. A cup has 144 calories, 0 grams of fat and 0 fiber. Buy 100 percent juice concentrate and use it to spice up your daily H20 without adding sugar.



Tomato
The Power: Lycopene, one of the strongest carotenoids, acts as an antioxidant. Research shows that tomatoes may cut the risk of bladder, stomach and colon cancers in half if eaten daily. A tomato has 26 calories, 0 fat and 1 gram of fiber. Drizzle fresh slices with olive oil, because lycopene is best absorbed when eaten with a little fat.



Raisins
The Power: These little gems are a great source of iron, which helps the blood transport oxygen and which many women are short on. A half-cup has 218 calories, 0 fat and 3 grams of fiber. Sprinkle raisins on your morning oatmeal or bran cereal - women, consider this especially during your period.

Figs
The Power: A good source of potassium and fiber, figs also contain vitamin B6, which is responsible for producing mood-boosting serotonin, lowering cholesterol and preventing water retention. The Pill depletes B6, so if you use this method of birth control, make sure to get extra B6 in your diet. One fig has 37 to 48 calories, 0 fat and 2 grams of fiber. (Cookie lovers - fig bars have around 56 calories, 1 gram of fat and 1 gram of fiber per cookie). Fresh figs are delicious simmered alongside a pork tenderloin and the dried variety make a great portable gym snack.


Lemons/Limes
The Power: Limonene, furocoumarins and vitamin C, all of which help prevent cancer. A wedge has 2 calories, 0 fat and 0 fiber. Buy a few of each and squeeze over salads, fish, beans and vegetables for fat free flavor.



VEGETABLES


Onions
The Power: Quercetin is one of the most powerful flavonoids (natural plant antioxidants). Studies show it helps protect against cancer. A cup (chopped) has 61 calories, 0 fat and 3 grams of fiber. Chop onions for the maximum phyto-nutrient boost, or if you hate to cry, roast them with a little olive oil and serve with rice or other vegetables.

Artichokes
The Power: These odd-looking vegetables contain silymarin, an antioxidant that helps prevent skin cancer, plus fiber to help control cholesterol. One medium artichoke has 60 calories, 0 fat and 7 grams of fiber. Steam over boiling water for 30 to 40 minutes. Squeeze lemon juice on top, then pluck the leaves off with your fingers and use your teeth to scrape off the rich-tasting skin. When you get to the heart, you have found the best part!


Ginger
The Power: Gingerols may help reduce queasiness; other compounds may help ward off migraines and arthritis pain by blocking inflammation-causing prostaglandins. A teaspoon of fresh gingerroot has only 1 calorie, 0 fat and 0 fiber. Peel the tough brown skin and slice or grate into a stir-fry.


Broccoli
The Power: Indole-3-carbinol and sulforaphane, which help protect against breast cancer. Broccoli also has lots of vitamin C and beta-carotene. One cup (chopped) has 25 calories, 0 fat and 3 grams of fiber. Don't overcook broccoli - instead, microwave or steam lightly to preserve phytonutrients. Squeeze fresh lemon on top for a zesty and taste, added nutrients and some vitamin C.



Spinach
The Power: Lutein and zeaxanthin, carotenoids that help fend off macular degeneration, a major cause of blindness in older people. Plus, studies show this green fountain of youth may help reverse some signs of aging. One cup has 7 calories, 0 fat and 1 gram of fiber. Add raw leaves to a salad or sauté with a little olive oil and garlic.


Bok Choy (Chinese cabbage)
The Power: Brassinin, which some research suggests may help prevent breast tumors, plus indoles and isothiocyanates, which lower levels of estrogen, make this vegetable a double-barreled weapon against breast cancer. A cup will also give you 158mg of calcium (16 percent of your daily recommended requirement) to help beat osteoporosis. A cup (cooked) has 20 calories, 0 fat and 3 grams of fiber. Find it in your grocer's produce section or an Asian market. Slice the greens and juicy white stalks, then sauté like spinach or toss into a stir-fry just before serving.


Squash (Butternut, Pumpkin, Acorn)
The Power: Winter squash has huge amounts of vitamin C and beta-carotene, which may help protect against endometrial cancer. One cup (cooked) has 80 calories, 1 gram of fat and 6 grams of fiber. Cut on in half, scoop out the seeds and bake or microwave until soft, then dust with cinnamon.



Watercress and Arugula
The Power: Phenethyl isothiocyanate, which, along with beta-carotene and vitamins C and E, may help keep cancer cells at bay. One cup has around 4 calories, 0 fat and 1 gram of fiber. Do not cook these leafy greens; instead, use them to garnish a sandwich or add a pungent, peppery taste to salad.


Garlic
The Power: The sulfur compounds that give garlic its pungent flavor can also lower LDL ("bad") cholesterol, lower blood pressure and even reduce your risk of stomach and colon cancer. A clove has 4 calories, 0 fat and 0 fiber. Bake a whole head for 15 to 20 minutes, until soft and sweet and spread on bread instead of butter.