Thursday, October 1, 2015

From blogger to facebook to blogger again.

I started blogging in 2006, from the comfort of a tiny room I proudly called my office, in the middle of nowhere.. somewhere in the heart of the jungle of the Peninsular.. ( ok, I kinda exaggerated on that jungle part). I just had so many things to write about and not to forget too many times to spend writing. But then I moved out of the jungle into civilization. Worked like most of those in the so called civil world did. Left home at dawn and came back by dusk.
Less than a year later a friend messaged me to accept her invitation to join facebook. Which I did. It was the most wonderful thing that could have happened in my life then.. (besides getting married and giving birth to two brats of course..). I got to get in touch with long lost friends, many of whom I fondly remember but never had the chance to meet again after we went our separate ways either after high school or college.
My facebook friends were full of my real friends who I haven't seen for ages or real friends that I personally know. We had loads of fun poking at each other, sharing memorable pics, exchanging silly memes like "20 things people don't know about you" etc.I could basically say anything and my friends knew what I meant. If it was serious or if it was meant to be a joke.
But by the end of 2011, I found that facebook no longer had its original appeal. There are just too many people I know (but not that keen to be connected to) on facebook. Numbers are not the problem. But the quality of people is. Keyboard warriors, back stabbers, butt licking dickheads and bimbos... they are everywhere infesting facebook (and perhaps other sites too). These lowly creatures really messed with my online life ( some even managed to extend the misery offline). But I appreciate the ease of being able to be connected to my friends via facebook that closing my account because of those idiots is not a favourable option at the moment.
I'm pretty sure you have some on your fb list. That friend who is extremely vocal telling the (fb) world this and that but when you try to engage in an intellectual argument, they become butthurt and one even defriended and blocked me just for one episode of discussion regarding whether a photo was authentic or not. I was trolled, asked the same questions over and over again and silly me tried to answer in the most humbly possible way like, " this is just an opinion, and I might be wrong.. but.. bla2 bla... )  and she rebutted with " see, you are not sure about your opinion! why bother giving one! " kind of answer. Ah well, sad to see her hate me to the extent of blocking me, but looking at the bright side, at least my home screen is now relatively free of language pollution. She was older than me but liked to use the styles normally used by the not so bright and young people in our country.. like " lerr.., khennn"  Doesn"t make sense to you? To me neither.
And there was this case when a few friends and I were discussing a newspaper article condemning a department in my office, . I know it was not the brightest thing for me to do.. to openly discuss something like that.. on my fb wall.. But then, I was pretty happy that someone else realized the flaws in that department and dared to make a public statement about that, albeit via a pseduonym, still, it was really stupid of me to think that my fb wall was my private property and all my supposedly friends on fb are really friends, not pretending to be one. That one really put me into hot soup. It was a big lesson for me. Huge! Remember folks, never be emotional on facebook! Keep calm. Keep calm.. and if you can't. Go offline.
And when you post food photos, some complained that posting food photos is the single most useless thing to do on facebook. And when you put your travel photos, some said you are showing off.. kids photos, show off, house? show off.. cars? show off.. everything you post.. you are showing off. But when you post something sad, then you are the drama queen. When you are always mad, you need serious mental therapy... well, basically.. everything you do isn't right on facebook. Scary, huh?
Some friends told me that I should really slash down my facebook friends.. just keep real friends. Well, that is my problem you see. I am not sure now who are real and who are there just to find flaws with me. I know all 400 plus of them personally. Except for mr Awang Goneng who is a writer residing in London, whose writing I really love... and another young writer called Zaidel. But I doubt these two had the time to make my life miserable.
So you see, this is the reason why I don't post things too much on facebook anymore. If you who are reading this is a friend of mine on fb, and has an awful lot of time, go and read my timeline. You'll see what I mean...
I basically write for a different blog. For more serious stuff.. not that serious but not as light as what I plan to do with this one. Well, we are finally here, to the part where I shall tell you why I am writing this blog.
I am now living 6000km away from home. And I dragged my family along :) . This blog will be the collection of stories about our life here. Especially about raising brats in Tokyo. The contents might sound light to you but they mean a whole lot me. Don't like it? Get out of here!  :p
*Sideview of our humble 43sq metre abode.. among others.

Sunday, December 8, 2013

Little autumn in the big city

Ok.. it's too cold and most of the trees that are supposed to, have already shed their leaves already. It's such a short autumn this year... but I learned from one Japanese that Japanese autumn is more yellow than red. Whatever it is, i still find autumn scenery pretty and autumn is definitely my favourite of all seasons.




Saturday, September 7, 2013

Seasonings

I don't really have lots of choices when it comes to seasoning .. I can't take anything with alcohol or anything that is not halal.  And trying to find halal seasoning in Japan is not really a walk in the park. Just to let you know these are what I always use for my cooking. I just try to make do with what I have here. The food still tastes good. Authenticity? ah.. who cares.. I am not selling the foods anyway..



 L to R: Oyster sauce, Indonesian soy sauce, Japanese soy sauce, Hon tsuyu, kicap tamin, Yoshida sauce

My favourite chicken cube which I always use for preparing soup stock

Azumi-no, Matsumoto, Nagano

I just copied almost all my recipe posts from fb to this blog. Even though the prime objective of me setting up this blog is as a journal of things that I rarely do (read: cook) while I am away from M land, I figure it would be nice to post something other than food once in a while. 

Well, this was in May 2013. The whole department minus Dr OM went for a conference in Matsumoto, Nagano. Nagano was the place where they had winter olympic in 1998. 

pic: Nagano town

Anyway, I won't bore you with our conference details but we as always, whenever attending conference, our main aim is to go and see, visit, and do stuff. Not that we don't really want to learn new stuff from the conference, but basically, you learn more by reading journals. Oops.. :p

Ah well, forget the conference. We went to this wasabi (Japanese horse-radish- the famous side kick to sushi) farm. Supposed to be the largest in the country. And considering that wasabi is extremely popular in Japan, it might also be the largest in the world? Trivia aside, the place was quite big. , not in Matsumoto town where the conference was held but in the neighbouring town , Azumi-no. So we had to take the train which only ran once every hour. And there was no place for you to touch your electronic ticket (suica) at the station. Everything was old school. You can only slot your ticket into the gate, and in Hotaka station, Azumi-no.. you just drop it inside the small basket in front of the train guy. Interesting.


Pic: Hotaka station, Azumi-no

At Hotaka- station, we had to take a taxi to the wasabi farm. And our taxi guy was this extra friendly uncle who insisted we go and see this one monument on the way. We were reluctant to go as none of us knew what monument he was talking about but he even said he won't charge extra for stopping. So we went, took some photos and headed for the wasabi farm.
Pic:The monument which none of us actually knew why is it there for

At the wasabi farm, they sold everything with wasabi inside.
Wasabi ice-cream, wasabi beer, wasabi hot dog, wasabi bun, wasabi cookie.. and lots more. You can actually pay to experience how to make wasabi pickles and some more stuff that I forgot what.. but we were not that interested.

Auntie selling wasabi buns
Wasabi-no oyaki (Wasabi bun)
Wasabi ice cream
Wasabi rubbish bin (nope.. not made of wasabi :p)
The menu
Wasabi can only grow where the water is very clean
Wasabi
Wasabi
Praying to the wasabi lord? This farm has its own legend. Quite interesting. About this one warrior who was too strong when he was killed, his enemy cut his body and buried the pieces separately so that he won't be resurrected.
After an hour of photo session with wasabis, we went out and tried to catch ourselves a taxi to go back to the train station. The moment we stepped out of the farm, one taxi literally swooshed in front of us, opened the door and said that his friend told him that we might need a taxi to go back. Now that's what I call excellent service!. Of course, if this wasn't Japan, we would be extremely suspicious, but to those who have never been to Japan, their taxi drivers are the best in the world!! THE BEST! Those in M land are faaaaar out of their league. So we took the taxi and headed back to Azumi-no station. Again, being little ambassadors of the town, this taxi uncle became our guide and showed us around before going back. And no extra fees for that! 
Why put that geta (slippers) there? beats me..

The famous beautiful water of  Hotaka.. you can drink it from the source... 
Enlarge and read it for yourself
Oh.. we also went to Matsumoto castle. It was famous because of the battles... Very different from the palaces and castles in Kyoto. The ones in Kyoto are very nicely decorated, fit for Kings, queens, princes and princesses. But this one is more like a fort. With holes for guns. And the inside are full of weapons used during the wars.. hundreds of years ago.. The steps inside were very narrow and steep so that only one person can pass through at one time. 
Matsumoto castle

Yoroi-musha. but this guy (who is probably some high school kid doing a part time job ) is too thin and pale to be a warrior..
View from inside the castle
View from inside our hotel .. breath taking...
Well read more about Nagano here: Read more here: http://en.wikipedia.org/wiki/Nagano_Prefecture

Tofu no masago age, Kiriboshi daikon no itame ni



A.Lower right- Tofu no masago age 
B.Lower left- Kiriboshi daikon no itame ni

A. http://www.city.suzaka.nagano.jp/contents/recipe/recipe.php?id=46

Ingredients:
Tofu- half pack
Minced chicken-80g
Carrot-20g
Chirimenjako-dried small fish (bilis?) 10g
Ground sesame- 1/2 teaspoon
Egg-half
Starch-2 tablespoons
Salt-1/3 teaspoon
Shoyu-2/3 teaspoon (I think I used a little bit more than 1/3 or 2/3 of teaspoons for both salt and shoyu (Japanese soy sauce)
Sake (a little-cooking alcohol commonly used in japanese cuisine but I didn't use it in any of my cooking.. so maybe the Japanese might think it's not as authentic or as good as the original.. but i don't care)
Some oil to fry

Method:
1. Drain water/dry the tofu
2. chop carrot
3. Mix everything
4. Shape 3 into small balls and fry ( I just scoop using spoon and fried)

B. http://cookpad.com/recipe/2109746
Dried fine radish strips 50g
Carrot 2/3
Water 300 cc
Sugar and and a half tablespoon
Shoyu-japanese soy sauce- 4 tablespoons
Sake- Japanese rice wine- 1 tablespoons (didn't use)
Mirin -another type of cooking alcohol commonly used in Japanese cuisine- 2 tablespoons (didn't use)
Dashi ( I used cukup rasa (chicken stock from Malaysia)
I also add thinly sliced dried tofu (abura age)
Method:
1. Soak the dried radish in water (follow instructions on package)
2. Put all seasoning in water and boil. Slice carrots into thin stripes.
3. Drain and squash water out of the radish and add into the pot together with carrot (and in my case, abura age - dried tofu too)
4. Stir once in a while until the soup is gone.

Summer vege curry with diced chicken


Summer vege curry with diced chicken. Something that I would never cook if it wasn't for AS1's school lunch. Tip: I used microwave to soften the pumpkin and potato, to save cooking time. Taste? Full of vege taste.... And..... I am not a vege fan.. 

Salmon cheese teri yaki


Salmon cheese teri yaki
1.powder the salmon with flour
2. Stir fry with some shoyu, sugar (the usual ingredients in Japanese cuisine.. )
3. Add cheese. 
Simple.

the one in the middle of my bento box is kinpira potato.
Basically, just potato, radish and carrot sliced, and stir fried using the commonly used ingredients in japanese cuisine. Go figure.