Skip to main content

Salmon Teriyaki Don


What do you do with a princess who could not get up from bed in the morning?

The answer is quite simple actually. Either fry up a batch of bacon or cook a comforting bowl of salmon teriyaki don. Once you are done cooking, just leave the bedroom door ajar and let it do its magic. Who can resist the smell of smoky bacon or savoury-sweet soy sauce?

Princess was out of her room before her bowl even landed on the dining table.  

I put this dish together in under 30 minutes from start to finish. Easy right? Sure it is if you define finish as the bowl landing on the dining table. However, for most home cooks, finish including putting away the last rag/dish towel/cleaning cloth after you scrub down the whole kitchen. And for you information, teriyaki-anything is a messy affair. The sauce spits at you and splatters everywhere. Sometimes you get more sauce on your stove than on the pan. 

On this hot and humid island, the question I kept asking myself is why bother cooking when there are similar options out there?

Alternative #1: Pepper Lunch


Photo: from their website

For S$10.90! And without all the cleaning, what a deal! But I hate the stench of their food, especially when someone orders their salmon and rice dish. They need serious help. By the way, I had just found out that the original Pepper Lunch from Japan does not do this Frankenstein, because they mainly serving beef with their rice.

Alternative #2: Yoshinoya

Photo: from their website
I must absolutely share my new pastime watching this lady eat. In a YouTube video, she put away 10 bowls of Yoshinoya beef bowl. 10 bowls!! OMG! 

Ok, back to Alternative #2. Don't get me wrong, unlike Pepper Lunch, I love Yoshinoya. But just not their salmon bowl. This is another Frankenstein by the local franchisee. I mean, come on, does it even look appetising? Yoshinoya Japan does a much more decent job. At least the salmon is still in a recognisable form.


Photo: from their website

Alternative #3: Ichiban Boshi


Photo: from their website
Now, from this photo, you know this is a serious contender. The only reason why I don't visit them, or most Japanese restaurants, as often as I would like to for a simple reason - they don't serve enough vegetables, specifically kid-friendly vegetables. Look that those two perfectly cut red and yellow peppers. Try get kids to eat them. Good luck! Is that spring onion garnish considered vegetables? 

Yes, I am a very fussy when chosing food especially when it is food going into princess's stomach. Every bite counts and every meal counts. It is my way of teaching her to feed herself well and be more discerning about food. And for this choice, I will have to pay with time, effort, fishy smelling hair and clothes from the frying and major oil/sauce splatter cleanup after the frying. So is it really worth cooking at home?


Her instagram said it all.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre