When my husband was away for a business trip, I cooked something easy for lunch. I had minced some pork and decided to make pork balls with it. Then, I just boiled the soba noodle until cooked and set aside. Boiled another pot of water to make the soup for this noodle. When the water was boiling, added the marinated pork balls, boiled until the pork balls were cooked. Added in the bok choy and seasonings for the soup such as soy sauce, sesame oil, chicken stock granules, salt and a little dark soy sauce. I added some cripy fried shallots too.
Served the noodle in a bowl, added in the soup with pork balls and bok choy. Later cut some Japanese seaweed (for sushi roll) and place it on top of the soup. It was special with the added seaweed as it brought another flavor into the noodle. Easy to prepare and nutritious too! I ate mine with spicy chili in oil with soy sauce as a dipping sauce, shiok lah!Now, I would love to share this dish with Presto Pasta Night, an event created by Ruth from Once Upon a Feast.
This week host is Amy of Very Culinary , do go and check out her round up on Friday!
And I am also submitting my recipe to the Original Recipe event hosted by Lore at Culinarty. Check out others' recipes around the week of 15th.
The only time I would make a banana cake is when I have some banana freeze up in the freezer. Sometimes we would have one banana left that was too ripe and nobody wanted to consume it. So, I put it in the freezer bag and left it in the freezer. When I have two in the freezer, that's the time I would make this cake for breakfast. This banana cake is made with butter and thus it's not that oily. Don't get me wrong, I like banana cake made with oil too as it's very moist but sometimes it can be quite oily.
I don't know about you, but this looks absolutely delicious to me. We all loved Japanese curry, especially Vermont Curry Hot brand. When my hubby was on a 3 nights business trip away from home, I cooked a big pot of this Japanese curry with chicken breasts and mixed veggie with onion and red bell pepper. It was so easy and so yummy that we could have it for days. I also served easy noodle soup for lunch for variation. But seriously, this is so good and healthy. As you can see, I did not add potatoes in mine, not quite fancy with the starch and prefer mixed vegetable instead. This mixed vegetable has Lima beans too, extra bonus eh?
Look how good that is! Even though the packet said it's Hot, but it is not hot at all. My two girls can eat a bowl of rice with lots of gravy in it with no problem as Japanese curry is on the sweet side, very different from our Malaysian curry. What I love more is no coconut milk is used so I can eat with no guilt feeling. One packet came with two packs inside so you can actually cook two big pot of Japanese curry when you buy one. Very suitable for working people who cook big portion on weekend and pack it in individual serving size in containers for weekday meal.
After 3.5 years of camping hiatus, we finally geared up for our long awaited camping trip. It was Evy second time and Edda first. We love camping in the national forest where there was some distant between campers and lots of shades. This seem to be our favorite place to go camping as it had everything, a trail to a lake, lots of trees & shades, restrooms, fire pit, water supply and the basic necessity for a camper site. Now, I will let the pictures speak for itself.
Our campsite.
Lots of shades, it's shaded all day long.
The campground.
Our SUV was packed to the brim! This is what we called car loaded camping.
Inside the tent. Edda was happy sleeping in her Dora cushion bed.
Evy was helping me taking the water out from the truck.
Edda wanted to be a little helper too! 
Enjoying their breakfast of apple juice and matcha castella cake.
Happy, happy!
Let's pose for the camera!
Trying to build a wood castle from the pile below.
Heeya! KungFu fighting jump!
I thought this was super cute!
Haha, now I could see you!Stay tuned for part 2 when we walked to the lake and what's serving for our camping lunch!
We were going away for a three days two nights camping trip and I wanted something easy to serve as breakfast. What easier than having two pieces of cake and a cup of instant 3 in 1 coffee or milk tea? Since I made the Castella cake earlier and we all loved it, that sponge cake was my easy picked. I read that the original Japanese sponge cake does not called for oil/butter/margarine so I was interested in experimenting. However, I was too careful to remove all the oil because I was afraid that it might be too dry thus I reduced half of the oil and some sugar. I added 1/2 tablespoon of green tea powder for a change too. Since I reduced the oil, I also tried the method mentioned in my previous post that was to place the cake in the refrigerator while still warm but I didn't brush the top with honey water (I didn't want it to be sticky).
The resulted cake had fine crumbs and more compact than my previous one. Still soft and light like a sponge cake with the tint fragrant of green tea. Still tasted good after reducing the oil.
