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From Tokyo, With Love: My Husband’s Travel Gallery

​He’s back at it! After his last trip to Osaka & Kyoto, he’s heading to Tokyo this time. When I first heard the news, I was skeptical: "Wait, what? We just got back three months ago from celebrating Christmas and your birthday!" But then I thought well, it’s Japan. You don’t say no to Japan. ​Looking through his itinerary, I noticed a few familiar spots we’ve already visited together. Haha... On repeat mode.  ​And this time he really hit the jackpot with the timing: right place, right time for the Cherry Blossoms. ​Here is a peek into his photo gallery. Considering that he isn't a photo taking person, I appreciate his best effort here. More Japan for all you peeps out there.  DAY 1 GALLERY Cherry Blossom Season in Tokyo, Japan When I told my dad that my husband was in Tokyo enjoying the cherry blossoms, he grumbled a little and joked that both the blossoms and Mount Fuji must not like him. After all, he’s visited Japan twice for the purpose and still hasn’t seen eithe...
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Culinary | Homecooked Tom Yum Udon

I can't wait to share with you guys what I have just tried at home.

Today's dinner for myself is inspired by my birthday treat at MK Restaurant. Remember my previous post on MK restaurant? I said I will try cooking at home. Yes... I did it and super satisfied with the outcome. Tom Yum Yee Mee or Ban Mian is too mainstream. Tom Yum Udon for the win!


Cooking time: 15 mins

 Ingredients (Serving for 1 person):

700ml of water
2 1/2 tbsp of Knorr Tom Yum Paste
1/4 of Knorr Chicken Stock Cube
1 pack of Fairprice Instant Fresh Udon
1 Slice of Bobo Fishcake
A handful of Bunashimeji Mushroom

Method:
  1. Put the water to boil.
  2. Add fishcake and mushroom.
  3. After 5 mins, add tom yum paste and chicken stock cube.
  4. Simmer for about 5 mins for the taste to surface.
  5. Put instant udon into the soup and boil till it is cooked or al dente.
  6. Serve.
You may want to reduce the amount of water and paste to your preference. It is a test of your tolerance of spiciness. I can deal with that 2 1/2 tbsp. I'm glad that I found this paste. Makes my weekday dinner easier and faster. To me, the cooking process is just like cooking instant noodles. 

Don't you find that it easy to cook? This recipe is for noob cooks like myself. I didn't put any lime or lemongrass and it just tastes great. The soup is the clear type. No coconut milk or whatever milky stuff to make it look deeper in colour. Like I say, udon really blends well in tom yum soup. I love it. Try it now. But remember to credit me! Hahaha... Bye!
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