Sweet & Sour Fish

:: Sweet and Sour Fish ::

1 medium sized fresh red snapper (brother cought this! :-)
Clean and marinate the fish with a little salt and turmeric.
Add some plain flour all over the fish.
Heat a large wok with plenty of oil and fry the fish (deep fryers works well too)
Put aside.

For the sauce:
1/2 red onion, chopped
1 green large chili, sliced
1 red tomato, chopped
About 5 tablespoon tomato sauce
About 1 tablespoon white vinegar
Salt & sugar to taste
Some water

Very simple. I (umm, my mum and me, I mean) used what we had at home. If you have some pineapple, it would be great. Tomatoes are good enough, if not.

Heat up the wok, with a little oil and stir in onions. Followed by the rest and mix well. Add a little water along the way so it does not dry. Add salt and sugar. Taste if it has that sweet and sour combination and adjust by adding more tomato sauce or vinegar.

Now you have the fish and sauce ready!

Place the fish on a large plate and pour the sauce all over the fish. Garnish with freshly chopped coriander (not in the picture) or fresh chilis.

Enjoy with steamed rice. :-)

Baked Mushroom with Tomato & Onions

Button mushrooms - so white and fluffy, crunchy in salads yet soft in stir frys. And when you bake them - crunchiness and softness combined in a wholesome perfect feel in your mouth.

I LOVE mushrooms. I am glad my guy loves it too. So we can live with just mushrooms. Button mushrooms.

Today I was happy when I saw a pack of fresh button mushrom lying in the fridge. Fresh from the market that mum bargain for RM1.80 a pack, as compared to about RM6.00 in supermarkets for a slightly bigger pack. It is still expensive.

So, I quickly processed my brain for recipes, even tho I felt lazy on this hot sunny Sunday morning. I came up with a new recipe I've always wanted to try here.

:: Recipe ::

6 button mushrooms
1 tablespoon Olive oil
1/4 Green onions, finely chopped
1/4 Red tomatoes, chopped
1 teaspoon fresh herb (I used coriander)
A dash of salt & pepper to taste
Some garlic butter
Shredded mozarella cheese for topping

1. Remove the stem from the mushrooms and put a little garlic butter in it.
2. Prepare the stuffing - combine the tomato, onion, coriander, olive oil, salt & pepper. Mix.
3. Heat the oven in moderate temperature , while preparing the rest. Grease a baking tray.
4. Stuff the middle of the mushroom with th tomato mix and bake in moderate oven.
5. Halfway through, the mushroom browns and sprinkle some mozarella cheese on. Bake until cheese melts and turns light golden brown.

Serve while still hot from the oven.

I truly find this delightful and such a nice warm appetizer anytime of the day. My other favourite use of mushroom is the cream of mushroom soup. I hope to make this when I have more mushrooms! Till then, I am satisfied of my small portion of baked mushrooms for today.

Ginseng Chicken Soup

All the best for health, in a warm Chinese herbal ginseng chicken soup. Want some tasty great for health soup? This soup is usually served as a beverage alongwith main courses. Or drink it on its own especially during colder days really warms your body nicely.

What is in the Ginseng Chicken soup?
Chicken pieces (use chicken with bones, and chicken legs)
and Chinese herbs:
Ginseng rootlet filaments (I use wild american ginseng)
Dried Longan
Chinese wolfberries
Jujube (red dates)
and
1 teaspoon salt

Wolfberries are renowned to enhance our immune system and improve eyesight. Jujube, or red dates to alleviate stress and blood circulation. Ginseng as an aphrodisiacs and more while longan adds the sweetness to a good health. (If you clicked on the links... you'll find that I can't live without Wikipedia... can't blame me - it's so informative...)

All these combined sure makes a real good for health soup.
Basically, the chicken pieces are cleaned and, alongwith the herbs (except salt) are placed in a large pot and boiled(or steamed) for about 1-2 hours. Water is added to the broth as it dries and finally, add the salt.

Sounds simple? Yes it is!

So what does it taste like? Hmm, for me, it's delicious - as I love ginseng very much eversince I was a young kiddo. I can taste the ginseng and it is quite refreshing. The dates and longan sweetens the broth and chicken - you get that chicky taste! Oh, with a herbal touch. :-)

You may like to read on one good recipe I found here which is very similar.

Deep Fried Belacan Chicken

Try a Malaysian inspired deep fried chicken - with a special marinade. The most loved Belacan aka Shrimp Paste. Chances are, you will love the taste so much, you will never like normal fried chicken as much anymore.

Well maybe some of disagree. But then again, try my mum's belacan chicken. And tell me what you think of the taste! It does not taste of belacan at all. It enhances flavour to the chicken and add that deep colour when fried. That's what makes it super tasty. The smell is lingering that you'll awake your neighbour to hunger! Now this is finger-lickin-good-chick!

:: Ingredients ::

Chicken cutlets (my favourite part would be the wings!)
1 small cube of belacan, lightly "barbequed" on the stove to bring out the aroma)
A dash of salt
1 red chili, 2 shallot, 2cm ginger (mince in a food processor)
1/2 cup plain flour
1 tablespoon honey
1 teaspoon dark soy sauce
(these measures are approximates)

1. Combine all above into a large bowl and marinade the chicken for 1 hour (the longer, the tastier).
2. Prepare to deep fry the chicken, in a wok or a deep fryer. The oil must be very hot in order to fry the chicken pieces.
3. When the oil is hot and ready, place the chicken pieces in the hot oil and fry until darkened, like you see in my pictures.

Tip: Before you serve, drain the excess oil from the chicken by placing it on a kitchen towel. That works for me. Don't let the oil stay on as deep frys tend to get on the oily side.

Very simple and very delicious belacan chicken in 3 simple steps. :-)

Serve as an entree, or with rice with some vegetables to balance the set!

We had this today for lunch, to greet my Uncle who just dropped by from Chicago. Also on my delicious lunch was a special Chinese Chicken & Ginseng Soup and Sweet & Sour Deep Fried Fish which I will share with you all soon.

Fish Rolls With Nori & Egg

The moment I saw this steamed fish rolls I wanted to cook it! It looked so tempting I could eat it from my laptop screen... So, I thank Rasa Malaysia for her beautiful inspiration for me to try this one out. It was so much fun making it and my family loved it.

With some fish paste left in the kitchen, I decided to make these gorgeous rolls - my first attempt. It was funny - I am BAD at frying eggs what more making a decent layer of thin omelet.. but as you can see - it went well :-)

Ingredients were simple and cooking time is rather on the short side... So I started with the egg omelet - I used 3-4 eggs to make 2 medium sized omelets.

:: Egg omelet ::
4 eggs, beaten
a dash of salt & pepper

Then I let it cool down on separate plate before placing the nori (seaweed skin) on it. I then cut th nori to be the same shape as the omelet, as nori are usually square in shape. After that, I took spoonfuls of fish paste and top it on the nori. A thin layer, just nice to roll them up.

I had some minced red chili which I then sprinkled on the fish paste. Would be nice to have some cilantro or scallions too. But I skipped this one out as I was nervous making this that I forgot these greenies...

:: Other ingredients ::
For 2 rolls, serves 3-4 persons
500 gm Fish paste
2 Nori (seaweed skin)
Chopped red chilis

Just roll the entire omelet, and place it in a steamer. Steam until the fish paste is cooked - Mine took 10 mins... Depending on the steaming - fast or slower...

Let it cool a little and cut them into 3cm lengths (thicker or thinner as you wish!) and serve plain, or with your choice of sauce.
I also had fun taking the photos here because it looked lovely (in my humble opinion!)
Sure hope to make these yummy rolls again. Not bad for a first attempt... :-P

Another steamed fish roll recipe which is pretty interesting, from Teczcape is the Steamed Fish Rolls with Asian pear strips... Which perhaps I shall try too, one day!

I love steamed fish. The meat is tender and so delicious to eat, and there are varied styles of this steamed fish which I hope to explore...

Yong Tau Foo, with Soup

A favourite of many many Asians - the Yong Tau Foo. Healthy too, I'd say. Made these over the weekend with mum. I enjoyed making this as it was fun! It's like playing masak masak (a kid's play of cooking) with the many shape and colour of the vegetables!

The main ingredient would be the fish paste, which I earlier blogged about. He he.. That was fun too, mincing away the fish to become a paste... with my cats waiting for some fish!

:: Vegetables I used and prepared for my delicious Yong Tau Foo ::
Green bittergourd
Green large chilis
Red large chilis
Large purple brinjal
Ladies finger/okra
Dried shiitake mushrooms - Soften in warm water for a few minutes
and close to vege:
Beancurd

The veges are then stuffed with fish paste (like in picture above). The idea is to slit the vege a little and stuff in the fish paste before you cook it. It is then lightly fried and put aside.

You can eat it in a few ways... steamed, fried or with soup. I prefer with soup. Some Yong Tau Foo stall sellers even have a Tom Yum based soup to spice it up. For my home treat, here is how we do it.

:: Soup Base ::

Water
Oyster Sauce
Light Soy Sauce
Garlic
Shallots
Chinese parsley

We cook a very simple soup - stir fry some crushed garlic and minced shallots. Add about 2 cups of water and bring to boil. Season with oyster sauce and light soy sauce. Taste it - it should not be too salty... and add chinese parsley.

After it is done, we put in the cooked yong tau foo and just let it simmer a little, and serve immediately. It taste great and what more, fun to eat with your family and friends - especially when they chew on the bittergourd
be sure to have your camera ready to candid their faces! Uuh so bitter! :-P
My favourite is the brinjal... then the chili, then ladies finger and mushroom. Yumz! I eat the bittergourd but not if it is TOO bitter.. I guess I have a low tolerence level for bitterness! - That now explains why I really really hate Mondays :-(

Ah yes, add some nori (dried seaweed) into the soup - this taste great as well for the Yong Tau Foo!

The Mysterious Eyes & The Fish Paste

A pair of eyes in the presence of darkness... Who could it be?

Mysterious one oh who are you??

Come forward into the light and show us who you are and what you are here for!

"Meow!!!" - With an innocent cute kitty face.

Oh Kiki my mysterious black cat! What are you doing in the kitchen? Why aren't you asleep as you always are at this hour, oh you lazy fat cat?!

Meow! The smell of the fish woke me up and with eyes half closed I walked here and FISH I saw... Can I have some?? Meoowww...

This mackerel fish paste sure makes my cat go crazy hoping that he will get some! :-) He was waiting while we prepared the fish in the kitchen!

Simple home made fish paste, using fresh mackerel fillets.

:: Ingredients ::
Fresh/frozen mackerel fillets (remove the skin & bones)
Some salt
Some corn starch

1. On a tough wooden chopper board, and with a big knife - start chopping on the fillets till they are finely minced.
2. Add a sprinkle of table salt for seasoning. You may add a dash of pepper too, if you like. Keep on mincing the meat, until it is fine and the texture becomes like a paste.
3. Add about 1 tablespoon of corn starch to the paste and combine well, by using the knife in a mincing motion, or with your hands.
4. The fish paste is ready when the texture is smooth and sticky. Use immediately or refrigerate in plastic/tupperware.

Note: Most white fillet fish can be used to make delicious fish paste.

I have 2 recipes coming up using this fish paste, that my mum taught me over the weekend and that I had some inspiration from some cool food bloggers. I'm hoping to share them with you very soon. Stay tuned! :-)

Clams with Chili and Ginger

Fresh clams. Good for stir frys or toss them in yummy spaghetti vongole...oh wow. I miss that Italian dish right now!

Commonly found on the stretch of sandy beaches in Malaysia, this is one of the favourite seafood items. It's tasty and succulent - no matter Asian, Italian or Western style. In Penang we commonly call it "Kepah" in Malay. Or just call it "siput" which basically means "shell".
It also had beautiful natural colours, usually stripes of browns and greys. I sometimes dig and find these clams on the sandy beach, anywhere in Penang, really. Seasonal, I should guess so but we do it for fun... after which we let the clams go back to where they belong. For cooking, we head to the local wet market to buy them.

:: Stir fry clams with chili and ginger ::
Ingredients
Fresh clams, cleansed
Ginger, thinly sliced
Red chilies and/or cili padi (birds eye chili), pounded
Garlic, pounded alonwith the chilies
Spring onions, cut to 1 inch lengths
Oyster sauce
Corn flour, to thicken the juice

Heat some cooking oil in a large pan, fry the chili mix and ginger till aromatic. Throw in clams and close with lid until clams open up, which is just a few minutes. Add some oyster sauce, and add in the spring onions and mix. Add in the corn flour(mix with a little hot water first) to thicken the juice.

Serve immediately while still hot, with steamed jasmine rice.
It does not take up much time to cook these clams. You know it's cooked when the shells open up. That's when the juice comes out and makes the flavour really savoury and delicious.

I love this seafood dish very much! There are pretty interesting recipes which you would love to have a look at:
Rasa Malaysia's wonderful post on Savoury Clams
Melonfish's similar adaptation with their Stir fry Clams with Chili Paste & Oyster Sauce
Malaysia Best's Stir Fry Lala
Thai Food Recipe with delicious basil stir fry clams: Hoy Lai Pad Num Prik Prao

Simple Delicious Fried Mee & How I Started To Cook It

Remembering back during my study times in Australia, I used to cook fried mee pretty often. I find it funny, as back here - I don't really care much about it. But when I made fried mee recently and captured the picture, those memories start coming back to me...

The first time I made this - it tasted... not as I expected... well I did not know how to in the first place. At least it had taste and I did not get any food poisoning! Hehehe. I remember buying those yellow noodles in packets in the Asian groceries or Coles. Pretty easy to find, and quite popular too.

I somehow managed to learn to cook it better and after that, find it one of the simplest filling meals to cook, especially when you have classes in between the days and, pocket running thin to eat out... :-)

:: Ingredients ::
1 small packet yellow noodles
1/2 green onions, sliced
2 garlic cloves, chopped
1 small green chili, finely chopped (I like it a little spicy)
Some vege - green leafy vege (I used kailan - just something that I had in the fridge)
cauliflower, carrots, bean sprouts or etc. Be creative and healthy!
Some fishballs, chicken and prawns.
a pinch of Salt
A dash of Pepper
About a tablespoon each of:
Light soy sauce
Dark soy sauce
Oyster sauce
Tomato sauce

Fry the onion and garlic. Add in meats, fry a little before adding in vege. Add in all the sauces, combine, fry a little and add 1/2 a cup of water. Pour in the noodles and fry until everything is well mixed.

Add eggs, if you like.

Serve while still fresh from frying. Noodles gets soggy after a while, so eating it when it's just fried is the best!

Garnish with fried shallots, chopped onion chives and a little bowl of cut chilis in soy sauce.
I basically use whatever I have to cook the noodles. After all, it is meant to be simple and practical... And some meat to make the noodle more tasty.

Look at these interesting noodles too:
Thai Fried Noodles (Padthai) by Enjoy Thai Food
Economy Fried Noodles by Hochiak
Amy's Special Stir Fried Noodles by Amy Beh, The Star Online

My previous posts similar to this:
Stir Fried Udon with Enoki Mushrooms
Mee Goreng Mamak

Long Beach Cafe, Penang Part II

Batu Feringhi, Penang. Rocky, sandy beaches surrounded by dark green hills... fresh sea breeze mixing with the fresh hilly air giving you only one idea: peacefulness. Just what I needed for that weekend getaway from the long hours of being in the office where the air cond freezes you like as if you ARE in Antartic.

I don't understand why office air conditioning must be extremely MAXed out all year long, even during cold rainy season which makes it like ICE. So after 10 hours of daily work in a jail-like, freezer box for almost 4 years, I hate air cond. (Dear office mates : I am amazed at you people who can wear skimpy clothing and claim it's "so hot in here"..) Ahh the sandy beach... and beautiful natural rocks to just look at while the waves splash against, making calm music... How I love going to the beach! I especially love the warm salty breeze that makes me smile and relax each time I'm here.

As the day retires to night, there is always the food outlets and night market to look forward to. Being the most popular spot on the island, Batu Feringhi is the place to "cuci mata" (wash eyes) and find plentiful food and local shopping ground. It is where all tourists, local and abroad, come together...

Situated up next from the Golden Sands Resort and Lone Pine Resort, is the popular street style foodcourt - Long Beach Cafe. It's probably named after the beautiful long stretch of sandy beach right behind it... :-)
You can find various type of food here - Indian, Italian, Thai, Chinese, Malay, and small little stalls with, local favourite cuisines to satisfy your curios tastebuds and hungry tummy.
This is the Chicken Pilau from the Tandoori stall, RM7.00. The rice is fried with some spices and curry, with chunky chicken pieces. Spicy? It's a 8/10. You can request it to be less spicy, otherwise you will be drinking ice water non stop... But if you're local who probably is already used to spicy food, no problemo!
For a lighter dinner, try the butter naan served with dhaal, for just RM3-4.00. This also comes in the Chicken Tandoori set, served with mint sauce and some onions. The dhaal is good. Thick and tasty. Just how I love it.
Once you sit down, the drinks attendant will come to you asking what you would like to have. From soft drinks, to fresh juices, hot or cold drinks, and beers, just order and they will bring it for you at a very reasonable price.
You MUST order satay. There is nothing else you should order until you taste the satay first. The most loved Malaysian food. Chicken or beef, grilled on charcoal fire and served with cucumber, onions and peanut sauce. You will never taste the same satay if you missed this, as it is unlikely to taste the same as what you get, if you are from overseas.

How do you order satay? They usually charge it per stick. So, order as much as you like!!
I don't remember how much they cost but it is not expensive at all...
Chinese food is everywhere. And most stalls sells different Chinese specialty dishes, my favourite being the Char Koey Teow and Deep Fried Spring rolls. Usually costs between RM3.00 - RM6.00 per dish...
The food portion here is usually smaller so order more and share around. There's other delicious food like the ikan bakar (grilled fish), Italian pizza, Chinese stir fry dishes, and hot plate noodles.
You can see my other post on Long Beach Cafe, with some more pictures there.
Read about what BM Kia has on his blog about Long Beach Cafe, Penang.
Malaysia Best Recipes also has more delicious food shots from Long Beach Cafe, Batu Feringhi.

Steamy Steamboat

Uuhhhh fresh seafood?? And hot steamy chicken broth simmering in front of me... and the steam rushing through my nostrils screaming STEAMBOAT time!!!!

Similar to the Western Fondue, here is an Asian fondue.. well, my version of the infamous hot pot, that is. I guess this is more Chinese - the use of chicken broth and quail eggs besides the fresh selection of meat such as thinly cut chicken and seafood.

Today is dad's birthday and he wanted mum to make steamboat. So here is dad's steamboat for lunch! I helped mum prepare some of this and it really takes the whole morning, from waking up to be the early birds to the fresh local market to the time we put everything up on the dining table. The effort was not wasted - we rarely make steamboats but when we do - everyone LOVES it.
One of the first we prepared : The chili sauce. Using fresh red chilis, garlic, and a little ginger, all blended smoothly and cooked with a dash of sugar and salt. Later, a ton of chopped garlic (well maybe not really a ton but it felt that way during chopping it...) is fried until brown and crispy. This is added to the chili sauce when you are about to eat. This also adds a nice flavour to the chicken broth!
Raw meat does not look appealing to me at all. I don't really eat raw... but here goes. As steam boat is all about cooking a selection of fresh dishes on the dining table itself, it's best to have really fresh, clean meat on the table. So all the chicken, fish, squids and prawns are cleaned and cut to small pieces.

Kinda expensive to get everything together, especially if you are serving a large guest list... what more during the coming Chinese New Year... but dad catches the fish and prawn so - we are lucky to save some $$$ here!!!

Besides meat there are fish balls, tofu, cute quail eggs, noodles and vege to make steam boat more interesting. With all this, I just couldn't wait to throw everything in the hot pot and eat them!

As out dining table seems to be getting smaller with the hot pot sitting in the middle of it, I could not be bothered to put each item in separate bowls... so you can see the fish balls are best friends with the eggs here. And the prawns are with the tofu? Not my idea but think of it - you're gonna throw everything in the hot pot anyway!!

Mum says steamboat is not steamboat without fresh yummy squids. Well, there are 2 types of squid here - small fresh ones and the dried big cuttlefish which is soaked in water to become "fresh" again. AKA sotong kering as we call it in Bahasa Malaysia. Surprisingly I like the squid in the hot pot!

My favourite of all - and I guess the attention went to the minced beef with green onion won tons, proudly wrapped beautifully by myself. hehe... Who says beef does not taste nice in wrapped won tons??? The minced beef is just a small little portion wrapped in the won ton skins, and it cooks easily in the hot pot.

With all the meet and poor tofu alone, the fresh green salad is here to add some green in the hot pot. Mum loves vege, and salad are perfect for this dish - they are crispy, even when lightly dipped in the hot broth.

As the whole family arrived, we started putting the items in the hot broth, covering it for a few minutes until it boils, and share around the good food and the good fun - many many rounds of it.

That is what steam boat is about - sharing and cooking together, and enjoying good food.

Happy Birthday Daddy. We had a great fun lunch today.

Stir Fried Putu Mayam With Spices

On of the traditional Indian food loved by Malaysians... Mmmm mm mmm especially Penang... Well we have it at many places but i don't see much stalls selling this on a large scale.

Putu mayam is sort of like rice noodles, very fine and sticky, it's made from rice flour - or iddiyappam and then steamed to what looks like strings - as in English it's known as "string hoppers". We usually eat this as breakfast or a light evening snack... with some grated coconut and palm sugar.

Here is a recipe you will find very interesting and can't say no to - if you are a putu mayam fan. Trust me. This is... the fried putu mayam with Indian spices..... Yummmmm!!!

If you usually cook curries, you will definitely have these spices at home:
A mix of fenugreek (methi seeds), cumin, and black mustard seeds. About 1 tablespoon only.

Buy some putu mayam next time you come across it - about 2 packets which is about enough for 2-3 person. Ask the seller to separate the coconut and palm sugar as this will not be fried along with the putu mayam. In below picture - I just put the mixed spice on the putu mayam, so the original one does not come with the spices!

Stir fry some sliced shallots and garlic until lightly browned. Smell the shallots and garlic aroma... MMmmmm!!! I love the smell!

Add curry leaves, and 1 egg, and just fry lightly till the egg is almost cooked, before you add in the putu mayam. This noodle does not need to be cooked for long, and bear in mind it's rather sticky so light stirring will do! Lastly, add a little spritz of light soy sauce to complement the flavour.
And here is my beautiful yummilicious stir-fried putu mayam for breakfast:

Serve while still warm for breakfast or light snack. I know very very few places serve this and it would be nice to see more of this.. The taste is very different from fried bihun or mee or koey teow... I just love this.

Read and see more pics of putu mayam:
Putu Mayam @ SS3 Night Market, PJ
Check out this putu mayam stall

:: If you know of any other recipes of how to cook putu mayam, share it with me! ::

Tuna Mayo Makizushi

This is one of my favourite sushi: Tuna Mayo rolls, a simple and delicious meal I could not say no to, anytime of the day. Well... maybe not for breakfast :-)

I made this set very quickly as it is very simple. Probably took me less than half an hour to make it, put aside cooking and cooling down the rice. I used ingredients that I already had at home. My dad enjoys it very much and, my mum who usually don't eat sushi said it was nice. Congratulations mum, I made you eat sushi!

Here is what I used. This is probably the simplest sushi I can think of. Well, raw fish would be even easier because you don't need to mix the fish with mayo! Hehehe...

:: Ingredients ::
1 cup cooked sushi rice (mixed with a little sugar and rice vinegar)
1 can tuna chunks, mix with mayo
1/2 cucumber, cut into long slices
3 pieces of nori (seaweed papers)

You would need a makisu (bambo mat to roll the sushis) to roll the makizushi perfectly, but trust me - it's possible to do it without it but you must roll it tightly to get it stay cylindrical.

What to do when you have all the ingredients in front of you? - Start rolling! Imagine you're building a road or something here... cos it involves layers of nori, rice, tuna... spreading and placing bumps of tuna... Ok Ok, read on before I start my silly imaginations.

Place a layer of nori on the makisu, and layer it with the cooled rice. Just a thin layer, as lightly press the rice on the nori so that when you roll the sushi it stays firm in the rolls.

Place spoonfuls of the tuna mayo horizontally, sort of like a little bump on the rice (see? like road bumps!) and add the sliced cucumber along it. Cucumber adds some crunch to this roll. It's also okay if you don't add cucumbers. Sushi is all about being creative and flexible!

When you're done, roll the sushi starting from your end going forward. Try to tighten the roll as to roll it in by pulling the makisu towards you and that's it! Watch how to roll sushi here:



1 cup of sushi rice makes about 3 mini makizushis. Put more rice on the nori to make bigger rolls, it's up to you! Here's my 3 yummy rolls before being cut:

Simple ingredients, minimal prep time, delicious results, satisfied tummy. Mmmm!!!

Served with sishi condiments such as shoyu (light soy sauce), wasabi, and if you like, gari (sweet picked ginger).

:: Drink some green tea with it. Makes a perfect meal anytime! :-) ::