Japanese Ramen, Vietnamese Pho

-
My love to bring back instant noodles when  I travel. Tasting the instant noodles also let me know about the local culture. What are they eating for instant noodles.
Below are the noodles I tasted. Sorted by country


From : Japan-Ramen. You can find this in those "tourist supermarket. I did not see this in the supermarket in the remote areas. If you love thin noodles, you will like this. The thick brooth (like tonkatsu soup-though not exactly taste like it) will make you happy if you are craving for tonkatsu soup based noodles.
From Japan- Udon with dried Tofu. A new find for us while shopping in a supermarket at a remote area near Kirin Beer factory. Cost only 98 Yen. The udon is those fresh udon and there is a dried tofu. Very good indeed. I guess it will be my new must bring home item from Japan in future.
From Japan - Ramen : Saw this at a Supermarket near Kirin Beer Factory. Cost less than SGD2 for a packet of 5. Saw a  Japanese housewife buying it. So I followed. Well, cannot expect much. Taste with our local chicken flavour instant noodle.

From Japan- Ramen and Udon- The ones on the left and right are my favourites. A must buy when I travel in Japan. It is only available exclusively to 7-Eleven by Nisshin. So you can never be able to get them in Singapore. When you buy these noodles from 7 Eleven stores in Japan, counter staff will give you a chopsticks and wet tissue, assuming you will dine there. The udon (middle picture) can be bought in Singapore. But the price is double when you get it in Singapore. The tonkatsu ramen come with a piece of meat and the udon come with a dried tofu. That is what make it different from the other instant noodles and why I am so crazy with them.


From Vietnam -Pho- Got this from HCM airport during transit to Japan. The taste is exactly like those pho we ate in Vietnam. It even has some bits of beef in there. Good if we are craving for Pho.





Comments

Post a Comment

Popular posts from this blog

Coconut fillings for Mee Jiang Kueh / Chinese Pancake

-
Image
One of my favorite filling for Chinese pancake is desiccated coconut fillings. Not those brown coloured ones. I prefer the orange ones. Yes I know brown coloured ones uses gula melaka to make it but I don't like brown desiccated coconut fillings. LOL. 20190519 - Managed to make my own desiccated coconut fillings and taste awesome. So I decided to record this recipe down and share with my friends.   Ingredients : 70 grams red sugar 30 grams white sugar 150 grams water Few leaves of pandan leave. Crush and tie it into a ribbon 250 grams desiccated coconut (packed or fresh) Half teaspoon of salt To make the coconut needs some common sense. We like to have a dense coconut filling and not a dried version that taste like dried pulp. Though the above recipe call for 200 grams of water, if our fire is not properly maintain, we will need more water. Place sugar, water and pandan leaves into a small pot. Boil and ensure the sugar melt before we place the desiccated coconut
Read more

Chinese Watercress Soup

-
Image
Watercress soup A healthy cooling soup for the hot weather. Watercress is good for its cooling properties, while wolfberries (goji berries) is well know for its immunity benefits. Ingredients required (I am cooking for 10 persons) Ingredients A Chicken/pork of your preference (I use frozen 5 frozen drumsticks) Watercress - 3 bunches (3 times of the above picture) Ingredients B Chinese Ham (Optional) - 4 slices (I used the Jing Huo Tui from Taiwan) Garlic (4 big ones) Red dates (24 pcs) Honey Dates (4 pcs) Water - Enough for 10 persons (About 12 rice bowls) Ingredients C  Wolfberries / goji berries -1 tablespoon(added only at the last 5 minutes) Salt to taste There are no scientific way of cooking soup compared with baking.  If you like your soup to taste meaty, you add more meat. For me, we do not like meat. So I just add enough for family members who wants meat and just enough for soup to taste sweet. Chinese Ham - If you are able to get those dark coloured ones, you can pu
Read more

Chinese Spinach with century egg

-
Image
It is Saturday and one of my daughter is having lunch at home before heading out. I will try my best to cook for them so long as my children are at home for lunch or dinner knowing that they will not have enough vegetables intake when dining out. Decided to cook teochew porridge. We have switch to brown rice for quite some time. Decided to cook chinese spinach. I have some left over of duck wings from Taipei. So it ended up as my porridge side dish as well. Simple lunch for 2 person. Our favourite to have plenty of vegetables. Yes, supposed to use century egg. But I have got left over of 3 flavour eggs from my Taipei trip. So decided to use it to cook with the vegetables. 1. Place water to boil in the kwali 2. Boil the stalk for 1 min, then stir in the leaves for another 3 mins. 3. Add the cut eggs. Add salt to taste. 4. Add fried garlic. Serve. Oh usually, I will pre-fried some garlic for daily use. However, garlic prices has increased so much that I decided to try out the rea
Read more