Thursday, February 11, 2016

[Recipe] Clam Miso Soup


This must be one of my favorite kind of miso soup to order when we dine out at Japanese restaurants. It is guilt free, absolutely heart-warming and definitely slurp worthy to have at the comfort of your home.

I have adapted this recipe from Nami of Just One Cookbook, who shares an extensive recipe for anything Japanese. She's definitely my favorite blogger for easy and trusted Japanese recipes. If you have not already tried preparing baked tonkatsu, you should definitely check out this oil-free recipe!

In this recipe sharing, I have omitted dashi kombu seaweed since I didn't have any on hand. You can always use dashi powder too or in my case, I chose to use chicken stock instead. I have also added ingredients like enoki mushrooms and tofu which makes the soup an awesome standalone meal on it's own. (Psst... I also think adding tang hoon - glass vermicelli - will be equally yummy!)

Preparation time : 30 minutes  |  Cooking time : 5-8 minutes  |  Serves 4 portions

Ingredients :
- 250 grams fresh clams (I've used venus clams)
- 2 cups water
- 1 cup chicken stock
- 2.5 tbsp miso paste
- 100gms enoki mushrooms (optional)
- 1 standard packet of soft tofu (optional)
- 1 sprig spring onions (sliced for garnishing)

Method :
- Wash and clean the clams.*

*[Simply place the clams in a clean bowl of water, add about a tablespoon of salt and let it soak for an hour or so. Take clams out from water instead of draining it, since the grits may have accumulated at the bottom of the bowl which you don't want to re-introduced back into the clams. Use a brush to clean the shells and rinse the clams in clean water again before cooking.]

- Bring the 2 cups of water in a pot to a boil before putting in the clams. Then lower temperature.
- When scum appears, use a ladle to skim it off. Add the chicken stock.
- Once the clams are open, take them out and place them in a bowl. Discard those that are unopened.
- Add the enoki mushrooms into the pot and let it cook for a minute or so. Turn off heat.
- Dissolve the miso paste into the pot in portions. This is so that you can adjust the amount of miso to put into the soup, that may differ in level of saltiness. Do add the portion of miso paste according to your taste.
- When you are ready to serve the soup, heat the pot but do not boil miso soup as it will lose it's flavor.
- Place the clams separately in bowls, with portions of tofu and enoki mushrooms. Scoop the soup into bowl and top it off with spring onions.
- Serve and enjoy!




Till the next post, have a wonderful day!

Absolutely Me,

Tuesday, January 26, 2016

Top 5 Reasons to Own Handmade Jewelry

Don't be disheartened if you can't find a specific styled jewelry accessory when you are out shopping. After all, most of those found at the malls are catered to the masses. Here is when local jewelry artisans or even those abroad, can step in to help you design a special piece that you are looking for! If you have not had a first experience with having a jewelry piece customized for you, read on why you should consider making that move.


  • Handmade jewelry are conversational pieces. Whether you are at work or attending a special event, discerning eyes would be drawn toward a statement piece that you wear, especially if it is custom made to compliment a specific outfit. When people ask about it, you can also share your story about how that piece was designed together with you!

 

  • Recognize your own style and not the style of the masses. There's really no other way to be unique when it comes to dressing yourself up with a statement piece.



  • Good handmade jewelry designs are pieces of art that will compliment you. It doesn't go out of style.


  • When you buy a handmade jewelry directly from the artisan, you can be sure that the money you have paid goes straight to them and not to any third party. Not only do you help to keep the independent jewelry artisan community alive, you will also inspire us to do better each time!


  • Lastly, jewelry artisans like me, take pride in our work. We strive to enhance your personal shopping experience with us and make sure that you are happy with your purchases. Fostering a one-to-one customer relationship is also part of our goals!

If you have not already experience having a lifestyle jewelry piece designed for you, do get in touch with me and let's work together to create a piece that is unique to you. Or if you know of someone else who is also in this field, you may like to give them a tinkle! I am sure she/he will be happy to have your support!

email : ade.loft[a]gmail.com

~ More jewelry resource articles can be found HERE ~

Till the next post, have a wonderful day!

Absolutely Me,

Monday, January 18, 2016

[Recipe] Meal-for-1 : Cold Beef Salad


Do you make resolutions when it's the new year? Do you seriously keep them? I don't, for sure. Because it's tough! I would rather make small changes to improve my life on a daily basis whenever possible. And one of those, right now, is to be more conscientious with what I eat.

During a family vacation in Sydney last year, I have had several beef salad lunches which were tangy and delicious! So I have been preparing my version of cold beef salad for my solo lunches at home of late. This is also a very ideal healthy lunch you can prepare in advance from home to bring to office and good for anemic people (like me) who needs a good dosage of iron in our diet.

Preparation time : 15 minutes  |  Cooking time : 5 minutes  |  Yields : 1 portion

Ingredients for beef marinade :

- About 160gm beef chuck tender, sliced thinly (Or get the pre-packed sliced beef at the supermarket)
- 1 tbsp Red wine vinegar (or balsamic vinegar)
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1/2 tbsp BBQ sauce (optional - you can replace this with worchestire sauce)
- 1 tsp sugar
- black pepper to taste

Salad :
- 1 portion ready mixed salad with cherry tomatoes and (optional) onion slices

Salad dressing :
- 1/4 cup red wine vinegar (or balsamic vinegar)
-  1 tsp honey
- 1/4 cup olive oil
- salt and pepper to taste

(I personally like tangy flavored dressing. Please adjust and test-taste the portion of the vinegar to your preference)

Method :
- Marinade the beef with the all the above. Leave it in fridge for about an hour or two.
- Prepare the dressing beforehand by mixing the above dressing ingredients well. 
-  Heat pan and sear the beef on both sides for about 1 minute on each side. No need for additional oil.
-  You can choose to chill the beef to have the salad later or serve it warm on top of salad, together with dressing.
- Enjoy!




Till the next post, have a wonderful day!

Absolutely Me,

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