Gyoza! ぎょうざ！
Posted by ilyana | Filed under Food & Nosh
A couple of days ago, I decided to brave the morning sunlight and make another batch of gyoza(s) with the leftover filling I had from my previous gyoza batch. It’s taken a month but I’ve managed to stay in my apartment for days at a time without getting into a boredom induced fit. It’s not that hard because once you’ve blown your money on 4 pairs of shoes in a span of 6 days, you don’t really have much of a choice, do you now?
The point is I’ve been cooped up in my room for most of the week, staying in bed as I befriend the stark, reclusive darkness of my room while watching movies on my macbook sans the greasy buttered popcorn. My cinematic adventures came to a standstill when my external HDD (hard disk drive, for you non-tech folk) choked on a deluxe movie hotdog (I think it was all the sauerkraut) and died. I think I must have died too because my life was in that external HDD- every single image I’d taken for tea noir was stored in there (and in HQ no less), my web design work, my portfolio, other bits of random shit - all equally precious to me.
It’s the perfect murder actually - the best way to kill someone is to commit tech murder. Get rid of a person’s computer and all forms of back-up he/she may possibly have and watch in glee as they quietly drown in their own desolate pool of tears. And maybe I shouldn’t have typed this slightly morbid paragraph, I don’t want the possibility of fueling a tech murder rage lol.
Disclaimer: I won’t be held responsible for any tech murders happening from this moment on kthxbai.
Afraid your computer would crash? It used to be so simple: Get an external HDD, back up everything and sleep comfortably at night knowing your files are safe from any impending virus attack. Of course, if you had a Mac in the first place, the possibility of getting hit by a virus is close to a zero so why not just save yourself a 2-3 years of misery with an unattractive Windows comp and get something snazzy off Apple.com? 8D Sadly we now live in an age where we need to get a BACK-UP FOR OUR BACK-UP; getting one external HDD just doesn’t cut it anymore, you gotta have at least two ._.
Disclaimer: I am in no way affiliated with Steve Jobs and Apple Inc- yeahhhh dassright dassright bb, I’m just one of those regular Mac snobs Windows lovers are accustomed to hate. Don’t worry tho, even if you are a Windows user, I don’t choose my friends based on their preferred operating systems lol (look at Nadz, she’s a Windows fan and she’s still alive lol) so I’d love you just the same - pinky promise! ;D
OKAY BACK TO THE MAIN OBJECTIVE OF THIS ENTRY: Yes! Gyoza! They look difficult to make but don’t be deceived by their fancy crimped edges: if a klutz like Nadz can make them - you can too! (LOL I’m sorry cousin, I know I’m name-dropping you excessively in this entry but know that I love you bbcakes <3) They're extremely versatile too, you can fill them up with almost everything you want (provided the combo tastes good, don't be daft and start thinking of chocolate, prawn and beetroot gyozas please) I've been making gyoza for two years now and they make such a good + cheap meal if you make a lot and freeze them all.
I’ve got a little prawn, minced chicken and cabbage thing going on thar.
This recipe makes about 60+ gyozas
Ingredients
250g minced chicken meat
300g prawns, chopped into pieces
5-6 cabbage leaves, chopped
2 tablespoons of minced garlic and ginger (I use a pre-bottled minced garlic and ginger mix I found at the Asian supermarket)
Soy sauce (don’t have any real measurements, I guess most of the time lol..maybe 5 tablespoons?)
Sesame oil (again, no real measurements. Use about 1 tablespoon? If you love sesame oil like me, use more!)
2 packets Gyoza skins
1. Make the gyoza filling! In a large bowl, combine minced meat, cabbage, soy sauce, sesame oil, garlic and ginger. Mix them together with your hands.
That’s right, get in touch with nature - USE YOUR HANDS. Mix them until the ingredients seem to stick with each other and won’t fall apart.
2. Spoon about a teaspoon of filling in the middle of your gyoza skin and moisten the edges of the gyoza skin with some water.
3. Start crimping, honey. Now this is the stumbling block for a lot of people because it’s pretty much the hardest part about making gyoza but it gets really easy once you get the hang of it.
I’m not going to go into the minute details pertaining to crimping the gyoza because there’s an excellent step by step picture tutorial here that’s guaranteed to make you a GYOZA CRIMPIN’ MASTER in no time.
I’m not a purist so I cheat and use any round, white chinese dumpling skin I can get my hands on - They’re the same thing. I like making gyozas on my chopping board, it’s the only flat surface I have available. The white atomic clouds you see aren’t a rare form of mould - it’s plain flour. I like freezing my gyoza after I’m done making them and the flour prevents them from sticking to the board once they’re frozen.
Remember less is more. Be a scrooge, you have to be economical with the filling of each gyoza or crimping is going to be a bitch.
My little gyoza minions ready to be frozen/cooked!
In the pan! You sorta fry the bottoms first til they’re crisp and then you dump about 1/3 cup of water in to steam the tops. More details on the cooking technique here.
What do you do when they’re all cooked? Make some dipping sauce, of course!
Fancy Gyoza Dipping Sauce!
50ml soy sauce or enough to fill a small dipping bowl (ooh real measurements now)
1 teaspoon rice vinegar or white vinegar
1 teaspoon sesame oil
some chopped spring onionsMix well and happy dipping!
Enjoy! If you have any questions, ask away in the comments!
Back to my external HDD, in a fit of moral panic I texted my dad and he said it might just be a problem with the casing/enclosure of the HDD so I went to get a new one for my still breathing HDD and it’s fixed now YAY! Sorry you had to read such a long rant (this could possibly be my longest entry yet lol) Have a good weekend, everyone! <3
Tags: nosh: japanese food, recipes
Chocolate works in mysterious ways.
Posted by ilyana | Filed under Fashion, Food & Nosh, Make-Up & Beauty
So on Monday, I finally met Yumi for a pancakes and pasta brunch date - we were both from the same design school but never really knew of each other’s existence till she found me via tea noir and twitter. Coincidentally, we’re both going to be stuck in Melbourne for the next couple of years so I thought- ah what the heck, let’s quit being the cool, mysterious arty design bitchez we already are for a day and get to know each other lol!
Yumi’s half Japanese and prior to our date, she was trudging in the snowy mountains of Fukuoka, bravely battling the high winds to shop for the kitschy cute and weird Japan is known for. She told me she got me a couple of stuff which is incredibly sweet considering we’ve never officially met lol. I mean I could have easily been an unmarried 40 year-old man with a make-up fetish posing as a girl who writes beauty entries to lure other girls in but Yumi fearlessly decided that she was going to meet me despite the odds - you’re fierce, girl, just fierce.
LOL OK JUST SO WE’RE CLEAR: I am NOT a 40 year-old man posing as a girl mmkay. Anyway look at what Yumi got me:
HOLY. MOTHER. OF. OSAKA. When she handed me the bag (isn’t it the cutest plastic bag EVER?) I was like O__O dayumm, that’s like the whole of Japan in there rofl. She got me so many things from food to chocolate lip balm omg, thank you so much sweets!
She got me a bottle of her favourite leave-in hair treatment. I have no idea what brand this is but let me tell you girls, this is the SHIT right here. The treatment has a watery gel-like consistency and has the most amazing scent similar to that of sun-ripened fleshy peaches growing in the valleys of Persia. My life feels a little more complete now that my hair smells like peaches rofl XD Btw I am loving the engrish on the bottle - “Even turns high damaged hair from coloring and perm into moist, manageable, and shiny beautiful hair just by ‘Sa~tto’ applying it” HAHA WHUTTTT.
Yes, yes getting to the food bit now. ROYCE Fruit Bar Chocolate is a Hokkaido-exclusive, you can’t get it anywhere else except Hokkaido. Yumi’s mom received a box of ten from a friend and she gave me a piece to try. I don’t know about you guys but this feels as epic as someone giving birth to 10 beautiful babies and giving one of them away for the greater good. LOL WHERE AM I GETTING ALL THESE RIDICULOUS ANALOGIES FROM?
I have to be honest here: I’ve never been fond of mixing fruit with chocolate so being the skeptic I am, I was really expecting the usual: pieces of fruit stuck in a bar of milk chocolate (mehhh) but what lies beneath the deceiving milky pink packaging is perhaps THE best fruit-based chocolate I have ever tasted.
It’s mainly made of puffy cereal with pieces of mango, banana and assorted berries lodged in between the minute gaps and covered with a light berry-flavoured WHITE CHOCOLATE. You guys have no idea how obsessed I am with white chocolate - I know it’s not really chocolate but who cares.
ROYCE, please accept my sincere apologies, I will never doubt your supreme chocolatey powers for as long as I live. I will tell the stories of your chocolates to my children and they will then pass on these stories to their own children, thereby continuing your chocolate legacy forever. God, I’m so high on sugar right now (I just ate 2 donuts), someone save me before I start rambling incoherently >_>
Milk-flavoured candy + keepsake tin can = happiness. It’s a magic formula!~
WHOO HOO JAPANESE CURRY! And at only 178kcal per serving, how can something so good be….diet-friendly?!! BRB MOVING TO JAPAN NOWS TTYL.
OMG another pack of royal milk tea kit kat!! T__T I’m hiding this one in my room to prevent chocolate thieves, I am not going to let this out of my sight.
Kellogg’s Cocoa Rice Krispies lip balm…I have no words - I’m completely out of adjectives to describe how awesome this is. It smells and tastes like chocolate, I’m awfully tempted to just eat the damn thing.
Yumi hooked me up with a copy of egg magazine which focuses on the gyaru fashion culture in Japan.
Japanese make-up tutorials are epic, they’re really detailed and give you step-by-step instructions on how to recreate a certain look. I think this page shows you how to apply different falsies, so fascinating lol.
Oh and Yumi, here’s proof that I have a cat LOL. He sleeps in the weirdest positions ever. Thank you so much for the Japan-in-a-bag treat lol, I LOVE EVERYTHING and er thanks to your filtering/packing horror stories lol, I’ve started to pack and I totally agree with you when you said..
PACKING IS A BEECH. OMFG YOU GUYS. My pretty glitter-flecked knits…my gold brocade skirt..my houndstooth sweater..my warm cosy layering basics…my sexy forest green dress my mother must never see T__T I think I’m going to have a serious clothing meltdown soon urghhh.
I’m going to take photos of my make-up collection before I start wrapping them up in bubble-wrap, that should be interesting lol. The MAC All Ages, All Races, All Sexes Collection is finally out in Singapore, I bought a couple of things from the collection yesterday so you girls can expect that in my next entry ;D
Tags: food: chocolate, japan, life, nosh: japanese food
Make yer own cheap furikake!
Posted by ilyana | Filed under Food & Nosh, Misc
It suddenly dawned on me a couple of days ago that the salmon onigiri I buy all the time with its mysteriously salty “ah I would never be able to do this at home” flakey salmon centre was nothing more than easy-peasy pan-fried flaked salted salmon furikake wrapped in sushi rice and a sheet of seaweed. It was a hoax cleverly orchestrated by my local sushi counter and I can’t believe I fell for it hook, line and sinker- damn those bitchez.
I will spare you guys any further theatrics but first, I must give credit where credit is due. This furikake recipe is based on two recipes I found on Just Bento: Salted Salmon Shiozake and Salmon Furikake. I’ve adjusted the recipe mainly because I don’t consume alcohol so I’ve replaced the sake with rice vinegar and totally left out the mirin. You can totally follow the recipes on Just Bento but I’d thought I’d list out what I used for my muslim readers.
Get a nice salmon fillet, no funny frozen ones please. We want it fu-resh! And no, I know it’s awfully tempting to get that discounted salmon fillet on clearance but don’t! You have to consume any discounted fish on the same day of purchase and unfortunately this recipe requires that you marinate the fish overnight so erm if you still refuse to pay that 4-5 odd dollars for fresh salmon, don’t blame me if you get a 5 ft tapeworm living in your intestines the next couple of months mmkay? ^_^
SEA SALT! Don’t let the whole “organic” thing on the package fool ya, I only bought this pack of organic rock salt/sea salt because it was surprisingly cheaper than normal sea salt lol. I won’t recommend using normal table salt because 1) noone makes salted salmon with table salt, trust me I googled 2) sea salt just sounds waaay cooler.
Wipe the fillet to get rid of excess moisture and here comes the fun part: grab a handful of salt, start pouring it all over the salmon while gently pressing the salt into the firm salmon flesh. Make sure both sides are covered and you are well on your way to cheap salted salmon flakes.
Now’s the hard part: You have to leave it in the fridge overnight. I know, I know - waiting sucks but be patient, it will be worth the wait. Wrap the salmon up in a few layers of kitchen towel, place it in a sieve with a plate underneath to catch any drips and leave it in the fridge.
The next day, unwrap your little salmon pickle and pan-fry/grill it with a little oil and a few tablespoons of rice vinegar til cooked. Use a fork or your bare hands to flake the cooked fillet, removing any bones you may find. Wipe the pan and dump the flakes back in with a splash of soy sauce and rice vinegar.
Stir the flakes around to quicken the drying process; Just Bento suggests “you can leave the flakes fairly moist, or continue stirring until they are quite dry and finely flaked. The more you dry it out, the longer it will keep. Just do not let it burn or color too much.”
So there you have it! Simple and delicious salmon furikake~ Honestly it’s supposed to be a lighter orange color but I kinda OD’ed on the soy sauce LOL You can use this to top your rice or use it as a filling for your onigiri. I didn’t have the time to make pretty lil onigiri so I made some sushi rice, placed it in my bento box and sprinkled some of the salmon furikake + some strips of seaweed! Makes a really good, frugal lunch XD
This entry is dedicated to my homeboi Aaron who sent me some of his rough figure sketches he did for school, you make me so proud bb! Straight A’s at design school this semester, werk it!
LOVE THE SHOES IN THIS ONE!
Mmm what a hottie.
I’ve got more to show actually but I like these two best ;D (and this entry is getting seriously long) so I’m going to stop yakking, apologise in advance if this entry is filled with grammar mistakes (it’s almost midnight, forgive me!) and bid you all good night! If you’ve got any questions regarding the recipe, ask me in the comments ;D
Good luck with...