I believe there are quite a handful of people who still love receiving snail mails in this era of information technology where smart phones (what’s app & viber) and internet rule (skype, email, twitter).
I, for one.. am such.
I heart handwritten cards and letters. I like seeing friends’ and family members’ handwriting. To be honest, apart from my immediate family, bestie and ex-school mates, i have no idea how my other friends’ handwriting look like, especially friends whom i made post-secondary school. Heeee!
For some unknown reason, i still go whoaaaaaa, nice handwriting! whenever i see some gorgeous ones and i do make it a point to put in extra effort whenever i’m writing cards or letters to friends and family. :)
The other day when i received a surprise gift from the charming and dashing looking John @ heneedsfood.com (sorry ladies but John’s taken), the first thing i looked out for was not the gift but the lovely card inside! Sure, i could check out the handwriting from the addy on the envelope, but you know.. i just like to double confirm with the card. Heh. For a guy, i must say, John has got pretty neat and artistic — not surprising.. i mean, check out his stunning photos man! — handwriting. A little cutesy too, if you will. Hahaa!
Besides the thoughtful gift, a lovely card with an even lovelier note in it, i was in for another surprise!
See the very adorable ladybirds in the photos?
They came with the card! Many many of them! So cuteeeeee!!! (errrrr, do pardon my many many many many exclamation marks! people bery happy mah!)
Needless to say, i was in happy mood for the rest of the day, grinning silly like a mad woman. :P
During this period where Singapore is hit with a mini heatwave, i crave for cold noodles.
With a few slabs of salmon fillet in the freezer, i just had to borrow Donna Hay’s sesame crusted salmon idea for this anyhow-put-together noodle dish.
It was sluurrrrppp, sluuurrrrpppp and more sluuurrrrrpppppppppp all the way. ;)
To date, i have whipped this dish twice and i do foresee myself cooking this again next week. Everything just goes so beautifully with each other… Perfectly cooked salmon, robust flavour from the freshly roasted sesame seeds, cold cold noodle together with crunchy fried nori! Aaaahhhh… Incredibly amazing!
For extra oommpphhhh, nanami togarashi or also known as shichimi togarashi and wasabi are a must!
Sesame Crusted Salmon with Cold Honey Soba
(serves 4 small eaters)
1 tsp sea salt
3 – 4 x 150g salmon fillet with skin on
1 tbsp white sesame seed
1 tbsp black sesame seed
5 tbsp soy with dried bonito extract
3/4 tbsp extra virgin olive oil
3/4 tbsp sesame oil
2 1/2 tbsp honey
fried nori, optional
nanami togarashi, optional
katsuo atsukezuritsuyu (with dried bonito and dried mackerel extract)
1. Cook the noodles in a large saucepan of boiling water for 3-4 minutes or until softened. Drain, return to the saucepan with ingredient (A) and toss to coat.
2. Refrigerate noodles for at least an hour.
3. 15 minutes before meal, marinate salmon with sea salt for 10 minutes.
4. Place the sesame seeds on a tray and mix to combine. Press salmon, skin-side down, into the sesame seeds to coat.
5. Heat a large non stick frying pan over medium heat and cook the salmon, skin-side down for 3 minutes or so. Turn and cook for a further 2 minutes or until cooked to your liking.
6. Top noodles with fried nori, salmon and scallions.
7. Serve with wasabi and nanami togarashi immediately.
Note : if you dislike your noodles cold, just skip the refrigerating bit and you’ll have warm noodles with your salmon.
Can you say yums?