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I had Daigaku Imo once and i was sold.

Then, the portion was tiny. I wasn’t satisfied at all.  You know, that sorta feeling… not really there but not really here either. Yes, i did think of ordering another portion. Alas, the thought of the price tag put me off …  so, i made a mental note to replicate it at home and replicate i did. :)

I was almost tempted to churn some matcha ice cream to go with it actually but aiyoohhh, the current condition of the freezer doesn’t permit it. As always, my freezer is bursting! Hence, a quick trip to the nearest provision shop took care of it. No vanilla bean specks in ice cream? No problemooo… I’m not really spoilt like that. :P

After going through several recipes, i roughly knew what to do.

The recipe which i came up with below is something which i am most comfortable with. Everything was added based on estimation and that was it. Feel free to play around with the ingredients you have at home and adjust accordingly.

Ideally, you may wanna use Japanese sweet potatoes for best result. However, if you can’t get hold of it, any sweet potatoes will do.

Daigaku Imo

(serves 2-4)
4 medium sweet potato, i used 2 orange flesh ones and 2 purple ones
sufficient oil for frying
100g sugar
60ml water
1 tsp soy sauce
a handful of toasted white and black sesame

Method

1. Scrub and wash the sweet potato well. Cut the sweet potato into wedges, leaving the skin on for color. Put the cut pieces into cold water.

2. Heat up enough oil in a large pan, or use a deep fat fryer. Drain and pat dry the sweet potato pieces, and put into the hot oil. Fry on medium heat until cooked through and lightly browned.

3. While frying the potatoes, heat up the sugar and water in a small pot to make sugar syrup. Once the mixture is thickened and slightly caramelized, add in the soy sauce. Remove immediately.

4. By then, the potatoes should be about done. Take the potato pieces out of the oil, drain and immediately put the piping hot pieces into the sugar syrup mixture. Toss the potato slices well till they are all coated with the syrup mixture. Sprinkle with toasted sesame before serving.

5. Best to eat it warm or if you are anything like me, add a scoop or 2 of ice cream for an unforgettable experience. And if you have the time (unfortunately, i didn’t then), make some simple mochi and throw them in. BEST!

Note : if you are planning to style the food for photography, i say, don’t bother because very likely, you will just snap a couple and tuck in immediately! Hee!

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Oh, this week is the last week to support me in Singapore Blog Awards nomination. 5 more days to go and that’s it!

Please continue to vote for me on daily basis!

If you have missed the previous post and needed some guidance on the voting, do refer to this post.

Otherwise, click HERE to lend me your support please?

Thank you very much! Appreciate it tons. :D

To the rest of the finalists, all the best to you. Jia you!!

ps : ignore the super huge profile picture in the Interview section. *face palms* it was submitted by someone when i was away. TERRIBLE!!

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!

Do you?

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.

The result?

Friggin’ delicious!

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)

300g soba
1 tsp sea salt
3 – 4 x 150g salmon fillet with skin on
1 tbsp white sesame seed
1 tbsp black sesame seed

(A)
5 tbsp soy with dried bonito extract
3/4 tbsp extra virgin olive oil
3/4 tbsp sesame oil
2 1/2 tbsp honey

To serve
fried nori, optional
wasabi, optional
nanami togarashi, optional

katsuo atsukezuritsuyu (with dried bonito and dried mackerel extract)

Method

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?

How to grill saba fish (whole)

1 whole saba fish, at least 500g – 1 kg
4-5 tbsp terriyaki sauce
1 tbsp extra virgin olive oil

Method

1. cling wrap and marinate the fish in terriyaki sauce or any sauce you like for at least half an hour.
2. preheat oven (grill function) to 175C for at 15 minutes, or till the temperature indicator switches off
3. slide the fish in and grill for 6 minutes after rubbing the olive oil all over the fish. do remember to reserve the marinade.
4. after 6 minutes, turn the fish over to the other side. drizzle in the saved marinade onto the fish and grill for another 2-4 minutes, or until the fish is golden in colour.
5. serve immediately.

Verdict : after trying saba fish in whole, it’s bye bye saba fillets for me! saba fish in whole is way much juicier and the meat has that melt in your mouth texture! love it!

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For serving idea, do hop over here.

I like having my saba fish served the Japanese way – rice with lotsa furikake and additional fried seaweed which my dear sister lugs back for me from Taiwan every time she comes visit. So very simple and satisfying! :).

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