Yokohama, Japan (2010)

Our trip to Yokohama, Japan's second largest city. Our main destination - Shin-Yokohama Ramen Museum.

Yamashita Park

Goddess of Water, Yokohama Marine Tower, and Hikawa Maru ship.

Chinatown

Try the manju!

Shin-Yokohama Ramen Museum





Admisison fee for adults are 300 yen, but print out the promotion from the website or use the coupons from brochure/map (can't remember which) and you'll get 50 yen off. 

Inside, it's the recreation of Tokyo's old town (around 1958). There are 9 ramen restaurants, each from different region of Japan. Besides that, there are old-style bar and a few stalls selling traditional snacks and food.

We targeted a few restaurants but ended up trying two only. D= Partly because we kept eating on our way here - our "light" breakfast and while walking around Chinatown - and partly because of the long queue.

You'll have to purchase the tickets for your order(s) from the vending machine outside the restaurant before entering but of course, you can order more once you are inside the restaurant. Each person must at least order one ramen dish (but I am sure they won't mind for some cases <.<). The restaurants also offer mini-size ramen so that visitors can try out different ramen.

The first restaurant we tried was the Taihou Ramen (from Fukuoka region). We ordered two mini-size ramen and gyoza (pot stickers). They serve tonkotsu (pork-based) ramen, which broth are usually thick and creamy. I am not a fan of pork because of the smell but I usually don't mind eating tonkotsu ramen. However, this ramen is definitely not for me. The moment we step into the restaurant, I can smell the pork flavor. The pork flavor is very strong even my Sis commented on it. If you are a fan of tonkotsu ramen, I am sure you'll want to try this. One thing I can comment on is the noodles, they were cooked just right. I finished off the noodles and left the pork for my Sis.

Next is the Ganjya Tsukemen (from Saitama region) which was recently open in 2010. It was one of the restaurants with longer queue. D= They serve shoyu (soy sauce) ramen. We ordered two mini-size tsukemen with egg and extra chashu (barbecued pork). It was absolutely delicious! We love the thick noodles and the lean, chuncky chashu. The soup is just perfect for dipping, flavorful, not too thick nor too thin. And just look at the egg! Wished we had ordered the full size ones. Highly recommend this!

Ramen fan, you'll definitely have to visit the museum. It was a fun (and not to mention informational) experience for us.

Cashew Nut Cookies II

Recipe adapted from Small Small Baker

(Recipe doubled and modified)

Ingredients:

220 g	Butter
90 g	Castor sugar
½	Vanilla bean
1	Egg
100 g	Grounded cashew nuts
380 g	Plain flour
40 g	Corn flour
1 tsp	Baking powder

Topping:

1	Egg yolk
100	Halved cashew nuts

Method:

1. Cream butter and sugar till pale and creamy.
2. Add in vanilla beans. Add in egg slowly. Beat until well-mixed.
3. Fold in grounded cashew nuts. Fold in sifted flours and baking powder gradually. Knead to form dough.
4. Roll the dough into 3/4 cm thickness. Cut the dough into crescent shapes (or any shape you like) and place them on the baking tray. Brush a layer of egg white on the cookies and top each cookie with one halved cashew nut. (Brushing egg white helps the cashew nut to stick to the cookie well.) Brush a layer of egg yolk on top of the cashew nuts for a nice golden brown color.
5. Bake at 180 degree C for about 15 minutes or till light golden brown.

Notes:

1.     The dough is very soft. I probably have to chill it for a while if I was to cut it into shape but I decided to make the cookies round this time.

2.     My cookies are 1 tsp in size.

3.     Did not apply a layer of egg white. I just press down the cashew nut onto the dough and apply the layer of egg yolk.

4.     I baked my cookies for about 20 minutes so they are more brown and crunchy. (My oven’s temperature are kind of off to begin with)

Weekend Nom

Stir-fried turnip cake.

Nutella swiss roll. Dry noodle (kwan lo mee) with char siu.

Weekly bread - red bean, strawbery jam, char siu, blueberry jam, Nutella, and hot dog.

The turnip cake (white radish).

Aspiring Bakers #3: My Favorite CNY Cookie - Pineapple Tarts

I'm submitting this to Aspiring Bakers #3: My Favorite CNY Cookie hosted by j3ss kitch3n. More information can be found here. Join in the fun! =D

Pineapple Rolls/Tarts

Pineapple filling's ingredients:

2	Pineapple (~1kg each)
40 g	Sugar (or to taste)
4	Cinnamon sticks
2	Star anise

Method:

1.    Peel the pineapples and cut out the black eyes. Cut the pineapples into pieces. (Remove core). Blend till fine.

2.    Pour blended pineapple into frying pan and cook for a while before adding sugar, cinnamon sticks, and star anise.

3.    Cook till it thickens and dry enough to handle. Set aside to cool.

4.    Once cool, shape the pineapple jam into small balls. (I made about 50 [1 tsp-size] balls)

The bottom right picture: Left (more bright yellow) are cooked for shorter time (wetter). The right one are more dry.

Notes:

1.    I put about 4 tsp of sugar when cooking the pineapple. The pineapples itself are very sweet and my family prefer less sweet and sour-ish jam. Do add more sugar (about ~100g).

2.    My jam were not coked till very dry – just enough to handle to form into balls.

3.    When forming the balls, wetting your hand helps.

4.    I made about 50 (1 tsp size balls) – too little for the amount of dough >.< Have to add more pineapple in the future.

Pastry recipe adapted from Fresh from the Oven. Changes made in red.

Ingredients:

375 g	All-purpose flour
2 tbsp	Cornstarch
1/4	Teaspoon salt
220 g	Unsalted butter (room temp)
50 30 g	Icing sugar
1/2	Vanilla bean
2	Egg yolks

1	Egg yolk, for egg wash

Method:

1.    Sieve all-purpose flour and corn flour. Set aside.

2.    Beat butter and icing sugar until it turns light in color and fluffy. Add in vanilla beans and egg yolks until well combined.

3.    Slowly beat in the flour mixture until just combined.

Assemble tart:

1.    Roll dough into small rounds.

2.    Flatten the dough and used it to cover the prepared pineapple jam. Shape it anyway you prefer.

3.    Brush with egg wash and baked in preheated oven at 180 degree C for 10-15 minutes or until lightly brown. 

Tried different patterns. Pillow, round, and pineapple.

Notes:

1.    My dough are ½ tbsp size.

2.    Mum loved it, especially the jam. But Dad mentioned that the pastry is too flaky, too "melt-in-the-mouth" for his taste. I believe it is due to the corn flour. Reduce the amount of corn flour if you prefer harder texture.

Rolled the left over dough into crushed corn flakes.

Argh! Half gone! Don't think it will last till CNY. D=

It was my first time making pineapple tarts and it was definitely a fun process and good experience! I really enjoyed it. =D (Except being attacked by hoards of mosquitoes. >.<)

Hope everyone had a fun time preparing for the festive season (or just baking in general).