Japanese & Italian Inspired Udon

Looking through the fridge there was an assortment of leftovers bits of this and bits of that.  Some udon, pumpkin, roasted eggplant and bacon.  Dinner time in 30 mins let’s create a semi healthy stir fry.

IMG_3967
30 Mins yummy dinner!

Started with the bacon, I tried to remove as much fat as possible and then added in the pumpkin which i cut into small pieces to mesh into a thick gooey sauce to coat the noodles.  A quick spin of Kampot pepper, salt and olive oil and the piping hot udon which i boiled for 5 mins was added in.  It still had some water in the noodles so i it helped make the sauce more light, quick chopsticks and wrist action to coat the noodles.  Last sprinkling of pepper, chilli flakes, and a quick snip of spring onions from my pot and ready to go.

I think quick meals are possible, incorporating vegetables into our diet is also quite important, I can’t claim to be miss healthy but I think baby steps!

The udon was firm and chewy, the pumpkin added a nice sweetness to the dish while the bacon helped with the savory and salty.  The eggplant was just another texture, spongy mushroom like.  The spring onion was the bit of green, i didn’t use any garlic or onions as i wanted each of the flavours in the pot to shine, garlic and onion usually dominates in simple dishes and i wanted only flavours of the 5 ingredients to really have their own part.  Everyone liked the colors and balance of flavours.  Leftovers done, let’s see next week!

 Happy Eating!

IMG_3970
Turned out better than expected!

Warming Hot Pot in HongKong

IMG_1597

During our last quick trip to Hong Kong for a passport renewal, we had a quick dinner with relatives and being in Hong Kong it’s a must to have a family get together hotpot meal.  For those not in the know, Hot Pot is a  pot of bubbling stock, where you dip your raw meats and veggies into cook and then eat.  Before we only had plain vegetable broth or pork broth, nowadays there’s curry, satay, ox tail soup, herbs, traditional Ma La or the sezhuan peppercorns super spicy broth, you name it they have it.

This particular hot pot i think it’s either called the Little Fat Cow or smiling Cow i’m not so sure but it’s near the Wan Chai Fire Station on the 3rd floor.  My absolute favorite thing is the octopus meatballs, it comes in a large scoop with fish roe on top you spoon a bit of the mixture and when it starts to float it’s done.  It really is an acquired taste, it’s a chewy rubbery squidy meatball.  It’s not available in Thailand so it’s a treat every time we go back to HK.

IMG_1587

Doesn’t the pork belly look nice? It comes rolled up and looks like a mini flower peaking out of the bowl, and another of my favorites is the fried tofu sheets.  It’s fluffy, light and crispy.  A quick quick dip in the hot bubbling broth and you chew it quick before it gets soggy.

IMG_1581

Normal soft soybean tofu but still good.IMG_1586

I must say given their quite medium high pricing, the shrimp came beautifully cleaned and separated into heads and bodies.  Good for me cause i love shrimp heads.

IMG_1592

Fresh veggies and pork wontons, sometimes wonton comes in a yellow noodle wrap but these ones are more leaning to those gyoza type wrapping like the Japanese kind.

IMG_1589IMG_1590

The highlight of this meal was the splurge on a plate of Angus beef.  It was probably 200 HK dollars but it was melt in the mouth, a real beefy flavor and a great soft chew.  It was delicious!IMG_1579

We also ordered fried chicken joints, nice piping hot, crispy salty and garlicky.  Maybe the savoury taste came from the MSG. – -”

IMG_1593

And again as with all hotpots, we enjoy the meats and veggies and either we pour in rice or a type of noodles to soak up all the yummy broth.  This time we had this really delicious chewy udon.

IMG_1585

So if anyone who can read chinese please let me know what is the shops name.IMG_1594

1st Floor, 141-145 Queen’s Road East, Wan Chai Heng Center