Cooking: Simple Breakfast / Bunch With Tomatoes

Tomato craze
Image from Locky's English Playground

Finally! I have completed my assignment, for now. So it is time to make my family a good lunch! There has been a bit of a tomato craze in town for awhile now, so with just $5 for four tomatoes, what's better than creating a whole yummy breakfast to begin the day with?

Tomatoes and paste
Image from Locky's English Playground

What I did was to chop up some fresh tomatoes, the blend it with a can of tomato paste with a little water.

Purée
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After that, pour the purée into a pot and gentle heat it.

Herbs for the taste
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Add herbs such as rosemary and thyme, or simply just some Italian herbs in bottles to the heated purée with some sugar and pepper.

Truffle& mushroom scrambled eggs
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While waiting, make yourself a nice scrambled egg of your choice.

Cool purée
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Switch off the flame and wait for the purée to cool down a little.

Scrambled egg on macaroni
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Cook some macaroni or rice to go with the eggs and homemade tomato sauce.

Time to tuck in!
Image from Locky's English Playground

With macaroni in chicken broth, you pour the desired amount of tomato sauce into the soap and DE-Licious!!!! Simple, quick and beautiful homemade breakfast / brunch at low cost!


Resources:
Cooking & Health: How To Cook Perfect Scrambled Eggs with Healthy Oil and Good Wok @ Locky's English Playground
lockyep.blogspot.hk/2012/07/cooking-health-how-to-cook-perfect.html

Cooking: How To Cook A Piece of Perfect Steak And Lamp Chop

Brilliantly well-cooked medium lamp chop
Image from Locky's English Playground

This may be a little late for Valentine's day, but it is never too late for to learn to cook a great meal for your love ones. Two years ago, I wrote Cooking: How To Cook Steaks with Sticky Wok and Clean Easily, I explained one method of cooking steaks, today I have another way to cook it, except that this one almost guarantee the perfect piece every single time! 

Meatloaf in plastic bag
Image from Locky's English Playground

I actually learned this method from watching one program on TVB Pearl of which its name I failed to remember. The question here is how to make sure the inner layer is cooked just right without burning the outer layer too much!

The basic principle behind this method is the use of a cooking bag.

Recycling a cooking bag
Image from Locky's English Playground

I recycled a cooking bag originally for Oden, placed the meatloaf inside, sealed it and put it into boiling water for about 5 minutes. The duration really depends on the thickness of the meat and the gradation of cooking preferred. For me, I prefer medium to medium well.

Steak ready for searing
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After the cooking bag step, it is simply back to searing and browning.

Flip every 20 secs
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The suggested browning time is one flip every 20 seconds.

After 1 flip
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Since the meat has already been cooked to medium in the inner layer, browning the outer will seem quicker than usual.

After 6 flips or so
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But as long as you keep an eye on it, your steak will be juicily prepared in no time!

Medium steak
Image from Locky's English Playground

Just look at the juice! Don't you just want to buy a piece and try out this method tonight?

Lamb chops
Image from Locky's English Playground

The same method works on lamb chops as well!

Crispy outer layer
Image from Locky's English Playground

Crispy outer, juicy inner!

Juicy medium lamb chop within
Image from Locky's English Playground

After one success, you will not want to try any other methods again because it is just so hard to not getting a piece of meat perfectly cooked with this!

Try it and leave a comment for me after your success!


Resources:

http://lockyep.blogspot.hk/2012/08/cooking-how-to-cook-steaks-with-stick.html

Temperature (Meat) @ Wikipedia
http://en.wikipedia.org/wiki/Temperature_(meat)

Food & Cooking: Locky's Mapo Tofu (Meaty/ Vegetarian)!!!

Mapo Tofu
Image from Locky's English Playground

When it comes to cooking, my favourite dish has got to be Mapo Tofu / Doufu. The hot and mellow tofu with slight saltiness and tingly spicy chili at the tip of your tongue is the most desirable sensation for an appetising dinner and the perfect rice partner!

It is quick to cook and requires very little cooking skill.

Image from Locky's English Playground

You'll need the followings:

Image from Locky's English Playground

1. Some tofu
2. Some mustard tuber
3. Oyster sauce
4. Dark soy sauce
5. Shaoxing wine
6. Sesame seed oil
7. Chili bean sauce
8. Sugar

The most important sauce
Image from Locky's English Playground

Step 1: Cut mustard tuber into small bits and place them in a bowl.

Image from Locky's English Playground

Step 2: Measure about 3 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 2 tablespoon of Shaoxing wine and 1 tablespoon of chili bean sauce and add them to the bowl. The ratio is 3:1:2:1 for 1 box of tofu, 350ml, and I have no idea why tofu is measured in millilitre. If you like to have more spicy hotness, add more chili bean sauce.

Image from Locky's English Playground

Step 3: Cut tofu block into small cubes.  

Transverse then sagittal cuts
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PRACTICAL PHYSICS IN A JIFFY!
The rule to a tidy, stable tofu block cut is to realise how friction and intermolecular forces work. From my experience, the best way to cut a tofu block in order to maintain its intactness, is to first make a transverse (or horizontal) cut half way across the middle. The weight of the upper half block will provide enough friction with the lower half block so that it will not slide over each other (F= mg). After that, perform sagittal (vertical width) cuts,

Coronal cuts
Image from Locky's English Playground

and finally, coronal (vertical length) cuts. Does that mean I cannot change the order? No, but I recommend performing the transverse cut first because the intermolecular forces have much to do with the number of dissected cubes, otherwise you will have too many cubes and a much weakened intermolecular force to hold each one of the cubes together.

Nicely done!
Image from Locky's English Playground

Step 4: Fry minced beef or pork beef (if you are not a vegetarian)

frying minced pork
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Step 5: Using large flame, add the bowl of tuber and sauce into the almost-cooked minced pork, add two bowl of water and stir.

Adding water to the mix
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Step 6: When the mixture is heated up, add tofu cubes into it. WARNING!!! Don't STIR!!! Just PUSH, LIFT then repeat!!! Until colour starts to stick to the tofu, then switch to small flame.

Push, lift back, then push!
Image from Locky's English Playground

The purpose of this manoeuvre is to maintain the intactness of the cubes, as tofu is susceptible to breaking. They will break in the process anyway so you do not want to speed up the process intentionally.

Step 7: Add 1 tablespoon of sesame oil to add fragrance and smoothness!

Why is sesame oil added last?
Image from Locky's English Playground

The reason sesame oil is added last is that we want the colours and taste of the sauce to enter the tofu cubes, if sesame oil is added too early, it will stick to the surfaces of the tofu and stop the sauce from permeating into the cubes.

Step 8: Prepare about half a bowl of water and stir at least 2 tablespoons of corn starch to produce a coagulant. Pour gentle with stirring until the viscosity changes and the sauce becomes thick.

Stir gently
Image from Locky's English Playground

Add a little green on top to make it look prettier if you prefer! But serving with rice is a must!

Enjoy!!!



Vocabulary:
jiffy -- (n) [S] informal a very short time
transverse -- (adj) specialized horizontal, in a position or direction that is at an angle of 90° to something else
sagittal -- (adj) see Resource for more details
coronal -- (adj) see Resource for more details
friction -- (n)[U] the force which makes it difficult for one object to slide along the surface of another or to move through a liquid or gas, see Resource for more details
intermolecular force -- (n)[C] see Resource for more details
manoeuvre -- (n)[C] UK (US maneuver) a movement or set of movements needing skill and care
susceptible -- (adj) easily influenced or harmed by something
permeate -- (vb) [I usually + adv/prep, T] formal to spread through something and be present in every part of it
coagulant -- (n)[C] see Resource for more details
viscosity -- (n)[U] specialized describes a liquid that is thick and sticky and does not flow easily



Resources:
Mapo Doufu @ Wikipedia
http://en.wikipedia.org/wiki/Mapo_doufu

Transverse plane @ Wikipedia
http://en.wikipedia.org/wiki/Transverse_plane

Sagittal plane @ Wikipedia
http://en.wikipedia.org/wiki/Sagittal_plane

Coronal plane @ Wikipedia
http://en.wikipedia.org/wiki/Coronal_plane

Friction @ Wikipedia
http://en.wikipedia.org/wiki/Friction

Intermolecular force @ Wikipedia
http://en.wikipedia.org/wiki/Intermolecular_force

Coagulation (milk) @ Wikipedia
http://en.wikipedia.org/wiki/Coagulation_(milk)

http://dictionary.cambridge.org/dictionary/english-chinese-traditional/friction_1?q=friction+
http://dictionary.cambridge.org/dictionary/english-chinese-traditional/transverse?q=transverse+
http://dictionary.cambridge.org/dictionary/english-chinese-traditional/manoeuvre_1?q=manoeuvre+
http://dictionary.cambridge.org/dictionary/english-chinese-traditional/susceptible_1?q=susceptible+

Food & Cooking: Japanese Slow-Cooked Teriyaki Flounder

Japanese Slow-Cooked Teriyaki Flounder
Image from Locky's English Playground

Not much time to write too much, and so, a quick sharing of yet another quick and easy dish from me -- the Japanese Slow-Cooked Teriyaki Flounder!

You'll need,

1. a fish (salmon, flounder, etc.),
2. Japanese Teriyaki sauce,
3. Mirin,
4. rice wine or Sake;
5. ginger,
6. spring onions (optional)

Fish and ginger? In!
Image from Locky's English Playground

Step 1: Dump the fish and ginger into a pot.

Sauces ready!
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Step 2: Pour one portion of Japanese Teriyaki sauce, half a portion of Mirin and 1/4 portion of rice wine or Sake into the pot.

La la la la la!
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Step 3: Mix well.

Cook for 20 mins
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Step 4: With small flame, cook the fish for 20 mins.

Image from Locky's English Playground

Step 5: Add decorations such as spring onions and get ready to eat!!!

Enjoy!

PS: Please note that the rice wine and ginger are essential, or else you will get that fishiness with every bite!

Cooking & Food: Battle Of The Udon -- Stage 3

Can anyone of the 4 udons dethrone the mighty ACE Sanuki Udon?
Image from Locky's English Playground

Surely, one will easily get hungry when watching soccer past midnight (HK time), getting sick of instant noodles? Maybe it is time for some "udoniousness", so back is our Cooking & Food: Battle Of The Udon -- Stage 3

First, a quick reminder the results from Stage 2:

Results from Stage 2 (Left to Rigth) ACE Sanuki Udon, ACE Japanese Udon (Hand-made Style), ACE Shikoku Sanuki Udon, Menyuraku Sanuki Zaru Udon Noodle, Japan Furusato Sodachi Udon Image from Locky's English Playground Round 1 -- Price Winner: ACE Shikoku Sanuki Udon -- HK$3.29/100g Round 2 -- "Dry length" of udon noodle Winners: ACE Sanuki Udon and ACE Japanese Udon  -- 24.7cm and 24.5cm respectively Round 3 -- Cooking time of the udon noodle Winners: Menyuraku Sanuki Zaru Udon Noodle --  6 mins Round 4 -- The "Stretch" of the udon noodle Winner: Menyuraku Sanuki Zaru Udon Noodle -- (25.8 - 20.2) / 20.2 x 100% = 27.7% Round 5 -- Edibility!  Winner: ACE Sanuki Udon Overall "Battle Of The 4 Udon" Stage 2 Winner ! ACE Sanuki Udon (again!)

And so ACE Sanuki Udon has won two battles in a row, although it may not be the tastiest udon or the cheapest, it is ranked way up there with the best, thus it really deserves to be the overall champion in both battles, but can it stand the 3rd test of time? Or will it finally be dethroned?

Let's kick off Battle Of The Udon -- Stage 3!!!

Here comes the new challengers!!!
Image from Locky's English Playground

This time round, we have 4 challengers for the two-time champion, Itsuki Hakata Udon is priced very close to ACE Sanuki Udon, Ishimarus Futo-Udon/Thick type has an awesome-looking smooth non-glossy packaging, Yamamoto Seifun Udon is selling how its udon can be served hot and cold while forgetting to put the company logo in front, while Hato Dried Noodle Udon too, having no company name or logo, comes with a simplistic packaging.

Round 1 :  Price-Per-100g!

ACE Sanuki Udon Image from Locky's English Playground	Itsuki Hakata Udon Image from Locky's English Playground
Ishimarus Futo-Udon/Thick type Image from Locky's English Playground	Yamamoto Seifun Udon Image from Locky's English Playground
Hato Dried Noodle Udon Image from Locky's English Playground

Like Stage 2, the udon prices are calculated according to the price bought. 

In Stage 3, our four contestants from left to right, up then down, all bought from AEON / JUSCO Supermarket, are:

• ACE Sanuki Udon, 400g, HK$19.9
• Itsuki Hakata Udon, 400g, HK$20.9
• Ishimarus Futo-Udon/Thick type, 500g, HK$32.9
• Yamamoto Seifun Udon, 400g, HK$21.9
• Hato Dried Noodle Udon, 270g, HK$15.9

And the Price-Per-100g is listed below:

• ACE Sanuki Udon                                    -- HK$4.98/100g
• Itsuki Hakata Udon                                  -- HK$5.23/100g
• Ishimarus Futo-Udon/Thick type             -- HK$6.58/100g
• Yamamoto Seifun Udon                           -- HK$5.48/100g
• Hato Dried Noodle Udon                         -- HK$5.89/100g

And what do you know, ACE Sanuki Udon is the most inexpensive udon this time round! I wonder how many shoppers will notice this price-per-100g figure before they buy?

Sorry, some udon have already been eaten before taking all subsequent photos, that is, a bunch is obviously missing from some packets
Image from Locky's English Playground

Congratulations to ACE Shikoku Sanuki Udon for grabbing the first win in Round 1! Looks like ACE Shikoku Sanuki Udon is off to a great start today!


Round 2: The "dry length" of udon noodle.

Here are the measurements:

ACE Sanuki Udon -- 24.5cm
Image from Locky's English Playground

Itsuki Hakata Udon -- 19.9cm
Image from Locky's English Playground

Ishimarus Futo-Udon/Thick type -- 24.2cm
Image from Locky's English Playground

Yamamoto Seifun Udon -- 19.2cm
Image from Locky's English Playground

Hato Dried Noodle Udon -- 24.5cm
Image from Locky's English Playground

After measuring, the results are:

• ACE Sanuki Udon                          -- 24.5cm
• Itsuki Hakata Udon                        -- 19.9cm
• Ishimarus Futo-Udon/Thick type    -- 24.2cm
• Yamamoto Seifun Udon                  -- 19.2cm
• Hato Dried Noodle Udon                -- 24.5cm

When it comes to length, we have 3 udon very close in length with each other, and so I am going to award this one to 3 udons measured around the length of 24cm!

Congratulations to ACE Sanuki Udon, Ishimarus Futo-Udon/Thick type and Hato Dried Noodle Udon for winning Round 2!

Round 3: Cooking time of the udon noodle

(Left to Right) ACE Sanuki Udon  -- 10 mins, Itsuki Hakata Udon -- 15 mins, Hato Dried Noodle Udon -- 7 mins
Image from Locky's English Playground

(Left to Right) Ishimarus Futo-Udon/Thick type -- 18 mins, Yamamoto Seifun Udon -- 10 mins
Image from Locky's English Playground

All together, the result is as follows:

• ACE Sanuki Udon                                    -- 10 mins
• Itsuki Hakata Udon                                  -- 15 mins
• Ishimarus Futo-Udon/Thick type              -- 18 mins
• Yamamoto Seifun Udon                            -- 10 mins
• Hato Dried Noodle Udon                          -- 7 mins

Ishimarus Futo-Udon/Thick type needs 18 mins for cooking? I really do not get it! Hato Dried Noodle Udon takes this one!

Congratulations to Hato Dried Noodle Udon  for winning Round 3!


Round 4 of the battle is the "Stretch" of the udon noodle

the stretch of each udon!!! This time, apology to the missing close-ups photo of the Yamamoto Seifun Udon.

ACE Sanuki Udon -- 30.9cm Image from Locky's English Playground	ACE Sanuki Udon -- 30.9cm Image from Locky's English Playground
Yamamoto Seifun Udon -- 25cm Image from Locky's English Playground	Itsuki Hakata Udon -- 25cm Image from Locky's English Playground
Itsuki Hakata Udon -- 27cm Image from Locky's English Playground	Itsuki Hakata Udon -- 27cm Image from Locky's English Playground
Ishimarus Futo-Udon/Thick type -- 30.1cm Image from Locky's English Playground	Ishimarus Futo-Udon/Thick type -- 30.1cm Image from Locky's English Playground
Hato Dried Noodle Udon -- 29 cm Image from Locky's English Playground

All together, the result is as follows:

• ACE Sanuki Udon                                    -- (30.9 - 24.5) / 24.5 x 100% = 26.1%
• Itsuki Hakata Udon                                  -- (27.0 - 19.9) / 19.9 x 100% = 35.7%
• Ishimarus Futo-Udon/Thick type              -- (30.1 - 24.2) / 24.2 x 100% = 24.3%
• Yamamoto Seifun Udon                            -- (25.0 - 19.2) / 19.2 x 100% = 30.2%
• Hato Dried Noodle Udon                          -- (29.0 - 24.5) / 24.5 x 100% = 18.4%

From the percentage, we can see that, if you want to have more filling sensation but wants to lower the carb intake, you should go for Itsuki Hakata Udon with 35.7% increase in length! Another surprise is that Ishimarus Futo-Udon/Thick type takes the longest time to cook but has almost the smallest percentage of "stretch".

Congratulations to Itsuki Hakata Udon for winning Round 4!


Round 5, the final round of the battle, is Edibility! 

The judges here are my wife, who did not know which udon she would be eating, and I myself, with my wife's opinions taking the most weight. The whole process was recorded and typed out by me.

• ACE Sanuki Udon                                    -- toughest, taste slightly salty
• Itsuki Hakata Udon                                  -- tough, bland
• Ishimarus Futo-Udon/Thick type              -- too soft, disgusting, very bland
• Yamamoto Seifun Udon                            -- soft, like Chinese ho fun, taste bland
• Hato Dried Noodle Udon                          -- tough, but not chewy, taste ok

And here's her rank:

1. Hato Dried Noodle Udon
2. ACE Sanuki Udon
3. The rest

Congratulations to Hato Dried Noodle Udon for winning Round 5!

I will now add my own opinions into the judgement and present to you my choice of Stage 3 winner, but before I reveal the answer, let me do a quick summary of our current winners:

• Itsuki Hakata Udon -- Winner of Stretch
• Hato Dried Noodle Udon -- Winner of Shortest Cooking Time
• ACE Sanuki Udon, Ishimarus Futo-Udon/Thick type and Hato Dried Noodle Udon --  Winners of Dry Length
• Hato Dried Noodle Udon -- Winner of Edibility
• ACE Sanuki Udon -- Winner of Price-Per-100g

I will have to say that this time round, the competition is not as tight as the previous 2 battles. We know that price is not everything when it comes to food, but surely, Ishimarus Futo-Udon/Thick type at HK$6.58/100g turns out to be the most expensive in terms of purchasing and use of gas in that 18 mins of cooking. Good packaging is now proven to be a poor reference to good udon.

Yamamoto Seifun Udon and Itsuki Hakata Udon, one word for them, mediocre.

The finalists boils down to ACE Sanuki Udon and Hato Dried Noodle Udon. ACE Sanuki Udon has shown us once again its positioning is among the most competitive in this aspect, at the other end, Hato Dried Noodle Udon is the most costly of the badge, whether being the smallest packet scares or attracts customers is an interesting research topic, but smaller packet does mean that it is going for the premium customers rather than general household consumers. Has it then reached that level of taste requirement of the premium customers then? The answer is definitely no.

And so, for the most consistent udon, we have, and yes, once again,

ACE Sanuki Udon wins 3 times in a row!!!
Image from Locky's English Playground

Congratulations to ACE Sanuki Udon 讃岐うどん for becoming Locky's English Playground, "Battle Of The Udon" Stage 3 Winner !

I am starting to think if there will be any other udon out there that can defeat the brilliant ACE Sanuki Udon.

There will be the Battle Of The Udon -- Stage 4, till then, I know which one is the best!

Vocabulary:

stand the test of time -- If something stands the test of time , it is still popular , strong , etc . after a long time

dethrone -- (vb)[T] to beat someone who is the best at something, especially a sport , and become the best yourself

Resources:

Cooking & Food: Battle Of The Udon -- Stage 1
http://lockyep.blogspot.hk/2013/07/cooking-food-battle-of-4-udon-stage-1.html

Cooking & Food: Battle Of The Udon -- Stage 2
http://lockyep.blogspot.hk/2013/07/cooking-food-battle-of-4-udon-stage-2.html

Tokyo Ramen
http://www.tokyo-ramen.com/

http://dictionary.cambridge.org/dictionary/english-chinese-traditional/stand-the-test-of-time?q=stand+the+test+of+time
http://dictionary.cambridge.org/dictionary/english-chinese-traditional/dethrone?q=dethrone+