Wednesday, May 30, 2007
So, I can't sleep because THE INCIDENT is bothering me.
I am not going into details about THE INCIDENT.
However, I wonder if these random thoughts I have about my life are distracting from my food posts.
I read somewhere (I think it was a published interview with another foodblogger Ivan Ng of recent runes) that readers of the food posts think that these non food-related posts are distracting and readers of my random thoughts find the food posts boring.
So, I am thinking of starting another blog, to record my thoughts on life. What do YOU think?
The other thing I recently read was an excerpt of a speech by somebody. I think this theory is not new. In essence, he advocates that, people in order to live, must first die. Basically, the trapping of life inhibits a person from living the life that he truly desires. However, if one believes that one is going to die, then all these trappings disappear, the white noise of disapproval become silent, the binds of societal conventions fall away, and one will pursue whatever their dreams may be. One will cease to be concerned about the things that DON'T MATTER, and focus on the things that DO MATTER. I think that is a good perspective to adopt.
But one thing puzzles me. If I were going to die, would I have reacted to THE INCIDENT differently? Would I have defended myself to my tormentor, would I have said all the things that I keep to myself and bite my tongue to prevent myself from saying out loud? OR, would I not be bothered about THE INCIDENT at all and be sleeping? I can't figure this one out.
Tuesday, May 29, 2007
Monday, May 28, 2007
The signature megumi maki (SGD12) was ordinary california maki (crab stick, avocado) coated with seaweed and with tobikko sprinkled on top.
DH's ramen (SGD15.80) was like prawn noodles from beach road. The ramen tasted like the yellow noodles, thick and soft, and not at all like the ramen we've eaten in Japan, or even say Marutama's. The soup stock tasted like it had a hearty dose of MSG.
I didn't take any photos of my chirashi (sashimi on sushi rice, SGD16.80), but the fish was sliced so thin, I could see through it.
It wasn't bad, but it wasn't great.
As we left, I noticed that they had a white board with the day's offerings. Maybe I should have had something from that menu instead?
DESSERT AT HOME
After that unsatisfying meal, I went home, put Baby to bed, and then made dessert.
Shiratama azuki (glutinous rice balls, with red beans) and macha ice cream from Haagen Daaz. Mmm, lovely.
I thought I would do pasta, my simple no-fail fallback, but DH decided he wanted philly cheesesteak sandwich. Ok. I try.
Starter of grilled portobello mushrooms with mozzarello and cheddar cheese and diced tomatoes.
This is the sandwhich... I couldn't get proper buns so I used ciabatta. Onions, and mushrooms, and sliced beef, topped with melted cheese.
Wednesday, May 23, 2007
Tuesday, May 22, 2007
Maybe this is typical of other families? I was complaining about something, he wasn't interested, and refused to look at me whilst he played on the computer (Maybe other husbands channel surf, read the papers, whatever whatever?). I was talking about something which really bothered me and I was hurt when he did that. I started crying, he started shutting me out even more.
Why is it like that? When did it all change? He used to be able to talk to me for hours and hours... Lunch dates dragged to dinner, to supper because we had so much to talk about and so much to share. He used to be so sensitive to my feelings, so protective when others hurt me. I thought I chose the right person.
Now he is nonchalant, hurtful and disinterested. He doesn't care if I am hurt, or if I cry.
On the other hand, I am so much more affected by his actions than I was pre-marriage. The things I do, the things I buy, are all for his comfort (or Baby's). His breakfast cereal, his socks, the ice cream he likes. It seems like my priorities have shifted entirely to put him and the family first, and in return, he now treats me with less respect.
Why does marriage change a man?
Monday, May 14, 2007
Nevertheless, DH and I came by for dinner with baby one day.
DH had the set and I ordered off the ala carte menu.
This was a bit misleading. The menu said "beefsteak carpaccio"... turns out that they were tomato slices. Beefsteak tomatoes, not beefsteak. I didn't question the staff, but I still feel a little cheated.
DH's appetiser. It was called duo of foie gras. and it was very good. The foie gras had a lovely caramelised exterior and a soft yielding centre. It was served with a slice of fig and that complemented the foie gras very well. The little shot glass contained a foie gras custard, warm and slightly sweet, it was fantastic.
DH's tenderloin was perfect. It was tender and delicious and the black truffles were great, so fragrant. It was very artistically plated too.
We had a dessert, and a cheese platter. I think the cheese platter was complimentary. So sweet of the waiter. I made a remark about how I liked blue cheese, and he came out with a plate of cheeses for me to try.
Friday, May 11, 2007
We started with the Hana sushi sashimi set to share (SGD165). You get 3 thick juicy slices each of 5 types of sashimi (toro, salmon, hotate, snapper or yellowtail, and something else and a crab claw), and also several different types of sushi (uni, ikura, botan ebi, toro, akagai...). What a visual and gastronomic feast.
This is anago rice balls, compliments of the chef. That's the good thing about sitting at the counter. The chefs like to serve free things and tidbits to you. I think I am beginning to prefer anago to unagi.
DH and I are in love with botan ebi at the moment. Not to be confused with Ama ebi, which are small sweet prawns. Botan ebi is a big fat prawn with a giant head, which looks a bit like lobster claws. It is sweet and juicy. The heads can also be battered and fried into a crisp, and eaten with a little lemon and salt.
Those guys are so funny. They saw me taking photos of the dishes as they came right and considerately arranged the plates nicely for me. Then once I started eating, I stopped taking photos of the subsequent dishes... and Edmund comes up to me and says: "sorry sorry, this maguro salad not well done, not very pretty... " I thought he was being modest and told him that it was very good... and then Edmund says: "then, then, why never take photo?"
I never really had a chance to go to the various branches of Sushi Tei often, since they are not as ubiquitous as say, Sakae Sushi. I had thought that Sushi Tei would be similar to Sakae Sushi - conveyor belt sushi restaurant, how good can it be right? wrong!
Sushi Tei's selection is quite varied and unique and they serve all these rice rolls like caterpillar, dragon and phoenix rolls. Quite yummy and interesting.
Chawanmushi with ikura. Not bad, and pretty generous with the ikura.
This is supposedly aburi toro, my most favouritest food in the world. Well, it was probably fatty maguro, rather than toro, since it was only SGd4 a pop. So it had the smokey seared taste of aburi, but fell short of the oily, fatty distinctive taste of good toro.
This is tempura anago, sea eel (as opposed to unagi, river eel, which is less sweet and fat, I understand). This was good. Light tempura batter, served hot and crispy.
I can't say I liked the sashimi. I don't think it was well sliced. Both times I had sashimi at this place, the guy served block-like pieces (imagine mahjong tiles, but not as fat). I don't think sashimi should be served like that. maybe the guy can't get good big pieces of fish.
All in all, not too bad, but I prefer Inagiku.
However, we came over for a late dinner, and realised that the food here is really quite good. It's a Hong Kong chef, so the flavours are more subtle, more delicate and very very nice.
Shark cartilage soup with fish maw (SGD20). This was seriously good stuff. Sufficiently gummy, with the most unctiously slippery piece of fish maw one can imagine. Best of the 3 shark cartilage soups I have had in recent weeks. I want to eat this again! DH ordered this for me, we are still on a the lookout for good shark bone / shark cartilage soup, and this one is right at the top of the list. I love the gummilicious taste of slippery fish maw. I don't like the fried ones at all. Those taste like.. uhm, tau pok.
Claypot braised beancurd with prawn and shimeiju mushrooms. Also excellent. The prawns were sweet and the tofu was smooth and wobbly. The gravy was savoury with a little hint of spiciness.I ordered the steamed sea perch with Chinese rice wine SGD 14 per portion, as I thought it was healthier.
But I preferred DH's baked sea perch with miso and garlic cream, also SGD14.
THIS WAS THE HIGHLIGHT OF THE MEAL. DH and I loved this so much, we wished we hadn't stuffed ourselves so much earlier so that we could have eaten 2 portions of this delicious orh nee (yam paste) with sweet gingko nuts and... not coconut cream, but almond cream! It was light and sweet and healthy! LOVE THIS.