Lair of Flying Green Song Rabbits

Just a couple of fast food I made recently. Last night just before bed I had a large bowl of vanilla and toffee icecream with berries which I happily ate in bed, all clean and nicely showered, while reading Harry Potter from the beginning.


2 scoops vanilla extra creamy icecream (I used Bulla Real Dairy Icecream)
1 scoop Bulla Creamy Classics Caramel Toffee Crunch
3 large strawberries
Small handful of fresh blueberries

1. Scoop the icecream into a big bowl and put back into freezer so it doesn't melt.

2. Rinse all the fruit. Slice strawberries and wipe off excess moisture from blueberries.

3. Have fun sprinkling over the icecream with a very satisfied and proud smile.


I really just felt like eating the berries but wasn't in the mood for cereal, so I went for icecream. I am still on my diet mind you, so those scoops of icecream were small. Next time, I shall stick with just plain vanilla icecream. The toffee, while delicious, overpowered the light taste of the blueberries and the intense sweetness made the strawberries more sour than they were.





For lunch the next day (today) - no actually, it was a very late lunch because by the time I was eating it, it was nearly 4pm. I made cold mori soba noodles inspired by The Little Teochew, but made lazy my way.


Half bunch of buckwheat noodles

For the dipping sauce/tsuyu:
80ml soy sauce
80ml mirin*
1 tsp dashi stock granules (optional, I had them on hand)
1 egg

1. Boil some water in a kettle and transfer to the stove. Bring back to boil and add the buckwheat noodles. Cook for 5 minutes.

2. Immediatedly wash noodles in cold water. Add some ice cubes and leave it to turn cold.

3. Mix soy sauce, mirin (substitute rice wine vinegar, water and fine sugar), dashi stock and 1 raw egg. Beat gently and you can serve it with noodles immediately.



*The soy sauce I used was extremely salty, so I balanced it out with more mirin.

Ideally, I would prefer a dash of sesame oil and some sesame seeds and chopped dried seaweed but I was really hungry and just wanted to eat. I love the taste of raw egg and soy sauce, but if that's not to your liking you don't have to use it.

The dashi stock really brings out the Japanese taste. Without it, it just tasted like sweet, watery soy sauce to me. The slight fishy (a.k.a. umami) taste of the dashi made it lovely, balanced with a tinge of raw egg, creaminess. Aha, I am so good with the descriptors. I believe a dab of wasabi would work just as well in giving the tsuyu more personality.

It was quite a hot day and this dish was just...just...so good. I am actually off to make more now so I can take photos!



With leftover tsuyu for the second round.











Look at this strange olive oil bottle I have. So small for $13!




P.S. I hope all those links were helpful, especially to someone who has no idea what I'm talking about *stares at B*. There, now you know!