Spicy Bean Sprouts Salad Recipe

We love this particular bean sprouts salad or appetiser from a particular Ramen restaurant / shop in Singapore.  We help ourselves to heaps of it when we dine there.  It is free.  But we do not eat that till we are full.  Our main course is still the ramen, right?

Fast forward, B has been asking me to find the recipe for it.  He says we can made lots of it and keep them refrigerated.  A good snack whenever we feel like eating it.  But seriously, I doubt we can keep it for too long since there is no preservatives!

I scoured the internet for it, not knowing what to call it except to Google bean sprouts, ramen, recipe.  And lo and behold, I actually found one!

I did some variation to the recipe that I found.  This is slightly spicier but E loves it.  He eats and drinks water after each mouth.  And he has been bugging me to make it every other day.

The good thing is, bean sprouts are cheap.  I hate to pluck the bean sprouts roots though, so I pay slightly more for those that are rootless.

Spicy Bean Sprouts Salad

(Adapted from Just One Cookbook)

Ingredients:

300g bean sprouts

2 tbsp sesame oil

1 tsp soy sauce

1 tsp Nanami Togarashi (easily found in the Japanese section of supermarkets)

Salt and pepper to taste

Sesame seeds

Method:

1.  Cook the bean sprouts in boiling water for about 2 minutes. 

2.  Mix the seasonings (sesame oil, soy sauce, Shichimi Togarashi, salt and pepper) in a large bowl.

3.  Drain the bean sprouts and mix them with the seasonings.

4.  Sprinkle sesame seeds.

We love the smell and taste of sesame seeds and thus, we put lots of it usually.  There you go!  It is actually quite a forgiving recipe, so if you like it spicier or less saltish, always tune it to your liking.  :)

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Home-cooked Chicken Rice

Most kids like eating chicken rice, I do not know why.  The 2 boys in my house love them so much so that I think they do not mind eating them everyday.

So, as a mummy, I try to replicate them.  Well, it is just me lah.

Not too bad huh?  I am impressed myself.

D says it is a healthier choice, with the mixture of brown and unpolished rice.  The school did a pretty good job in teaching them about choosing healthier food - those with the healthier choice logo.  And it was the kids who told me to buy and cook brown rice as the school has been feeding them the mixture a year ago or so.

One of my kitchen gadget.  This WMF pressure cooker was a gift from the hubby when I started cooking more at night after work.  According to WMF, the pressure cooker allows users to shorten the conventional cooking process by 70%.  Made of thick stainless steel and in Germany, I find it to be very sturdy.  Cleaning it wasn't difficult either - just like any pots.  Without the lid, the pot could be used as a normal pot.

I usually use the pressure cooker for soups.  Watercress soup in like 20 mins, chicken soup in about that time too.  However, after seeing a recipe on the WMF recipe book, I made the chicken rice.

Chicken Rice

(adapted from WMF Pressure Cooker Recipe Book)

Ingredients:

2 chicken drumsticks

250g rice, washed and drained

5g magarine

1/2 tbsp chopped shallot

1/2 tbsp chopped ginger

1 stk lemongrass, smashed

250 ml chicken stock, heated

3 pcs panda leaves, knotted

Marinade:

1 tbsp salt

1/2 tbsp sesame oil

10g sectioned spring onion

10g sliced ginger

Instructions:

1.  Rub salt and sesame oil on the chicken skin.  Place the spring onion, ginger then chicken on the WMF perforated tray.

2.  Heat margarine in WMF pressure cooker.  Saute shallot, ginger and lemongrass.  Add rice and stir-fry for awhile.

3.  Add the chicken stock and pandan leaves.  Place the WMF perforated tray which is filled with the marinated chicken into the pressure cooker.

4.  Cover and cook until pressure indicator rises up to 1st orange ring, lower heat and time for 14 minutes.  Switch off heat and wait for the pressure to be released.

5.  Remove both chicken and rice and serve.

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Teppei - An Omakase Treat

Can somebody tell me why Teppei Restaurant is so popular? 

 

I do not know who planted this restaurant in my mind but he / she has got me looking at this place and its Facebook for a long while.  People intending to try their Omakase dinner has to pre-book months in advance and they have a reservations system I have never encountered before (oh well, maybe it's because I am ignorant).  They make changes to the reservations system on and off but the best way to check it out... please click here!

 

Teppei is located in Orchid Hotel and it's area is not huge.  Sitting probably 22 persons at each dinner seating (6.30 pm and 8.30pm), one gets to see all the works done right before your eyes.  Each Omakase costs $60 or $80 which you get to choose before the dinner starts (if I did not remember wrongly, $60 is only available during Mondays to Thursday).

 

 

 

Starting with an assortment of small bites, common in a Japanese meal to the plate of sashimi.  Do not judge the way it is plated.  It may not look all-so-nice-looking, but the taste of each piece is oh-so-fresh.

 



 

 

More of what we had...  Omakase is a Japanese phrase that means "I will leave it to you".  In this context, it means leaving it to the chef to decide what you should be eating.  Works well if you love and enjoy Japanese food.  Even if you do not fancy, I will say, try it once.  At least, it's been there, done that and you can decide if you seriously love or hate it.  Rather than saying, I hate sashimi and when asked why?  Do not know, just hated it. :|

 

 

The guy totally adored this!

There are stuff we had and enjoyed but did not take any photos because, it's an Omakase dinner!  What is shown here might not be what you may be having but each surprise is indeed interesting.

One of our surprises!  Guess what's that?!



 

For those who take beef, look at that marbling!  Loving my melt-in-the mouth beef slices.

 



The finale, before the dessert, which is also one of the 4 main courses available.  Called the Sashimi Rice, the sea urchin is Da Bomb! 

 

 

That's Chef Yamashita Teppei, ever ready for a drink if you offer him one.  Always smiley and playing a prank or two, he and his team make the 2-hour dinner lively and maybe that's one of the reasons (apart from the great food) why I had to call 100+ times to finally get 2 seats for the hubs and I. 

 

 

 Teppei Restaurant

1 Tras Link #01-18

Tel: 6222 7363

 

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