Enchanted Kingdom, Revisited

Ten years after my first visit to this wonderful amusement park,  I set off on a wacky trip with some equally wacky and fun-loving classmates from AIM.

These fellow MM classmates had enough of serious work and were serious themselves in getting some good clean fun before graduation.

- Dec 5, '06 12:51 AM

Japan Meteorological Agency | Tropical Cyclone Information

Japan Meteorological Agency | Tropical Cyclone Information

typhoon2000 seems to be down..but since we have lots of tropical storms, need to check some other sites...

Carrot and Daikon Salad (Japanese Salads)

Category:		Salads
Style:		Japanese
Special Consideration:		Vegetarian
Servings:		4-6

From the internet

Description:

Daikon (大根), literally "large root"), is also called Oriental radish, Chinese radish and Mooli (from Hindi Muulii). It is a mild-flavored, very large, white East Asian radish. It is common in Japanese cuisine.

Ingredients:

1 3/4 cups water
1 tablespoon salt
1 small carrot, peeled, cut into matchstick pieces
1 1/2 cups daikon, peeled, cut into matchstick pieces
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon toasted sesame seeds


Directions:

1. Place 1 1/2 cups of the water and the salt in a medium bowl. Place both carrot and daikon in this salted water for half and hour, then drain and set aside.

2. Combine the vinegar, remaining water, soy sauce and mirin in a small saucepan and bring to a boil over medium heat. Add the carrots and daikon and simmer for 2 minutes until tender. Remove from the heat and set aside to cool.

3. Place the daikon and carrot between paper towels and squeeze gently to remove the excess vinegar. Place in small bowls, sprinkle the sesame seeds over it and serve.

-  Nov 25, '10 6:48 PM

Eiga Sai 2007: "Kamikaze Girls" (Shimotsuma Monogatari) (4 Stars)

Category:	Movies
Genre:	Comedy

Just came from Japan Foundation's showing of Japanese contemporary films for 2007. This evening, the first offering was "Kamikaze Girls" and it was shown in Shangril-la Plaza at Crossings. They will have more films till Tuesday of next week, but for those who can't make it, these films will also be shown in CCP and UP Film Institute.

Lifted off from their brochure:

Format: 2004/HD or 35 mm/ 103 min./Color
Director: Tetsuya Nakashima
Japanese Release: 2004

Synopsis:

Momoko (Kyoko Fuduka) escapes from the boredom of her life in her humdrum rural hometown Shimotsuma by swathing herself from head to toe in doll-like "Lolita" garb. One day she meets her diametrical opposite on the fashion scale, the surly black lipstick biker chick Ichigo (Anna Tsuchiya, winner of 2005 Japan Academy price for best newcomer) who takes a liking to Momoko's unexpectedly gutsy nature and the two form an unlikely alliance.

Momoko consoles Ichigo after she suffers a broken heart at the hands of the local pompadoured lothario and uses her embroidery skills to embellish Ichigo's biker uniform for the graduation ceremony of a respected senior. In return, she takes Momoko to the best Lolita boutique in the city where her sewing skills gain for her a chance to work for her favorite designer. However, Ichigo's fellow delinquents don't take kindly to her friendship with Momoko, which leads to a final showdown with the gang boss. Severely outnumbered, Ichigo looks doomed until the loyal Momoko rides to her rescue. A mildly surreal, frenetically comic journey into Japan's youth subcultures based on a graphic novel by cult manga creator Novala Takemoto and directed by TV commercial Tetsuya Nakashima.



My review:

After reading the synopsis above, my idea or impression of what the movie was going to be turned out to be quite different in reality. I don't know if it was the subtitles misleading me.

However I do know what I like and enjoy, and this film has all the trademarks of what I expect from Japanese comedy films - I would not know the film terms, but there is a section of some anime to explain the story (kinda like the "Kill Bill" movie), there is the section of flying cabbages, head on collision and Momoko floating around (kinda like the "Kung Fu Hustle" movie), talking to the camera directly to explain the situation, exaggerated and ludicrous love scenes etc.

The costumes made my eyes spin..all those laces and frills and curls and blonde hair dyes and biker chick fashion...on an aside, I wonder why in the world Japanese clothing seem so outlandish nowadays..and to think they really had a nice sense of kimono fashion before..oh well *shrug*

But the twist and turns of the story were fun and unexpected, although a bit obvious to an old hand at Filipino dramas like yours truly. Again, the friendship between these two unlikely girls is at once funny and touching. And the scene where Momoko lectures her mom on happiness and not giving up on it makes you think again of how a parent lectures their young..this time its just the younger person doing it...ironic eh?

That pompadoured guy made my eyebrows rise to the heavens...but its something I would expect from a manga drawing. All in all the characters are over the top sometimes, but this is what you can expect from a comedy story like this. There is a good mixture of shots flowing in and out..so its not boring, since the shift from one scene to another used different techniques but I suspect its what made my headache pop out (or it could be the lack of food before watching the movie).

It is a happy ending of course (for awhile though I thought the opening scene of our Rococo-era-loving heroine flying upward into the heavens meant her early demise) - for almost all characters concerned, from her obaa-san (grandma), otou-san (father) and the other main characters (her okaa-san or mom didn't win the beauty contest though, which made her dad really happy..nope, they were already divorced)...all in all not a lot of loose threads to make you unhappy with the plot...some yakuza, yanki, finger-cutting, vomiting ala anime style, pink outlandish bentos and food..

See I've just joined a Japanese club at my current company, and though it was because of love of anime and manga, I'm glad I didn't pass up the opportunity to watch this Japanese film festival.

Personally I would have enjoyed a whole week of Kurosawa-sama's films (think "Ran", "Seven Samurai", "Rashomon" etc.) which I have always loved even before I fell in love with anime. Picture a purring cat...but I just found out that contemporary films are also quite good..quite unexpectedly I must admit.

Other movies coming up this week (I don't know if I can view the others though, I prefer sleep and food):

* Shangri-la (Togenkyo No Hitobito)
* Blue Spring
* Out of this World
* Hotel Hibiscus
* Inochi
* No One's Ark
* The Stars Converge
* Harmful Insect

- Jun 21, '07 12:08 AM

Recipe: Leek and Tuna Salad (Japanese Salads)

Category:		Salads
Style:		Japanese
Special Consideration:		Quick and Easy
Servings:		4

Ingredients:

1 baby cucumber (approximately 100 g), washed
2 tablespoons thinly sliced leeks
2 large basil leaves, shredded
400 grams fresh sashimi-quality tuna
black sesame seeds (optional)
1 1/2 teaspoons ginger, grated

Ginger Dipping Sauce:

1 1/2 teaspoons grated ginger
1/2 teaspoon dark soy sauce

Directions:

1. Place the leeks in a small bowl of cold water and soak for 5 minutes. Drain, then pat dry with paper towels. Shred the cucumber into thin, long strips. Set aside.

2. Combine the shredded basil leaves and sliced leeks in a bowl. Add half of the grated ginger. Toss well to combine. Dice the tuna and combine with the earlier mixture.

3. Prepare Ginger Dipping Sauce. Divide the ginger between 4 small sauce bowls and top with dark soy sauce to taste.

4. Divide the tuna mixture into 4 equal portions. Place each portion on a serving dish. Sprinkle with black sesame seeds if you prefer. Garnish with reserved shredded cucumber and serve with the Ginger Dipping sauce on the side.

Preparation time: 15 minutes

- Aug 19, '10 6:31 PM

Recipe: Bak Kut Teh (Pork Rib Soup) (Chinese Soups & Stews)

Category:		Soups & Stews
Style:		Chinese
Servings:		6 cups

Description:

Last December 2008, I received a special "my kind of book" from Helene when I spent my Christmas holidays with her family in Singapore. She combined two of my loves in it - glorious food and glorious pictures of food - the Singaporean dishes were presented almost like still-life paintings by masters of art.

I would like to share with you some of the simpler dishes (one reason is that at least with these recipes, I can find the ingredients here in my area).

Copied from "Authentic Recipes from Singapore" Wong and Wibisono.

I chose this because I had a sip-pilicious time slurping this soup down with Loo and Helene in Singapore. I remember I bought one pack of the "bak kut teh" spices but since I rarely buy meat while living here in Manila, I don't think I've used it.


A popular late night, or early morning pick-me-up, this flavorful soup can be prepared with various cuts of meat, although this version using ribs is the most popular.

Ingredients:

500 g (1 lb) pork ribs, cleaned, separated and cut into lengths
one 150-g (5-oz) piece lean pork
1 bulb garlic, unpeeled and washed
12 cups (3 liters) water
4 tbsp black soy sauce
2 tbsp soy sauce
2 tsp sugar
1 red finger-length chili, thinly sliced, to serve (optional)
Black soy sauce, to serve (optional)

Seasoning:

1 packet Bak Kut Teh spices (Note: packets of these are sold in supermarkets and food shops in Singapore, Australia and Malaysia. You can also try stopping by a Chinese medicine shop and ask for seasonings to make Bak Kut Teh.)

the packet usually has a combination of cloves, star anise, cinnamon, rock sugar and various Chinese medicinal herbs...


Directions:

1. Place the pork ribs, pork and garlic with the water in a large pot. Wrap the seasonings in a piece of clean cheesecloth and add to the pan. Add the soy sauce and sugar and bring to a boil. Then reduce the heat to low and simmer gently, covered, for 1 1/2 to 2 hours, until the meat is very tender and almost falling off the bones. Discard the cheesecloth filled with the seasonings.

2. To serve, slice the pork meat into smaller pieces. Place a few pieces of meat in individual serving bowls with a few ribs and whole cloves of garlic, and ladle the hot stock over the meat. Serve with a small bowl of sliced fresh red chili in black soy sauce on the side. Serve immediately.

-          Jul 2, '10 5:13 PM

Recipe: Eggplant Masala (Indian Side Dishes & Condiments)

Category:		Side Dishes & Condiments
Style:		Indian
Special Consideration:		Vegetarian
Servings:		4-6

Description:

Last December 2008, I received a most wonderful book from Helene when I spent my Christmas holidays with her family in Singapore. She combined 2 of my loves in it - glorious food and glorious pictures of food - the Singaporean dishes were presented almost like still-life paintings by masters of art.

I would like to share with you some of the simpler dishes (one reason is that at least with these recipes, I can find the ingredients here in my area).

For this dish, its because eggplant is one of my favorite ingredients. Many a time there was when I could exist mainly on just eggplant torta. Anyway this is not torta but its still eggplant :-)

Masala or Massala is a term used to descibe any of many blends of spices used in Indian cuisine, most often containing cardamom, coriander, mace together with pepper, nutmeg etc.

Copied from "Authentic Recipes from Singapore" Wong and Wibisono.

Ingredients:

3 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1 onion, sliced
4 cloves garlic, sliced
2 slender Asian eggplants (500 g/1 lb total), halved and cut into lengths
1 tsp chilli powder
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp salt
2 tsp tamarind pulp mashed in 4 tbsp of water, squeezed and strained to obtain juice

Directions:

1. Heat the oil in a wok over medium heat and cook the mustard seeds until they pop, about 1 minute. Add the cumin seeds and gently stir-fry for 1 minute. Add the onion and garlic, and stir-fry until light golden-brown, about 5 minutes.

2. Add the eggplants, chilli powder, turmeric, coriander and salt, and stir-fry for 1 minute. Then add the tamarind juice, reduce the heat and simmer until the eggplants are tender, about 7 minutes. Serve immediately with freshly-cooked rice.

Prep. time: 25 minutes
Cooking time: 20 minutes

-          Jul 2, '10 4:49 PM

Ms. G's Bread Pudding Recipe

Category:		Desserts
Style:		British
Special Consideration:		Quick and Easy
Servings:		depends on hunger

Description:

Bread Pudding is thought of as an old fashioned dessert that had its humble beginnings in 13th century England. It was first known as a "poor man's pudding" as it was made from stale leftover bread that was just moistened in water, to which a little sugar, spices and other ingredients were added.

I remember I cut and paste this before from a post of Ms. G when I asked her how to make bread pudding and I don't want to lose it so am sharing it again here...

Ingredients:

3 pcs old big size pandesal broken up into pieces (or 6 slices loaf bread)
6 whole eggs (beaten)
2 cups milk
1/2 cup sugar (add more if you want sweeter)
dash of salt
1/4 tsp vanilla extract lemon zest or drops of lemon extract to taste
1/3 cup raisins (optional if you do not like raisins)

Directions:

Instructions from Ms. G -

Just throw them in all together and mix.
Line a llanera (or any ceramic deep dish) with melted butter.
Pour in the mixture (be sure it does not go over an inch below the rim). Steam for at least 30 minutes or until done using Nona's tusok-tusok system, hehe.

I enjoy making bread pudding because it is always an adventure. The results are different, every time, because it depands what kind of bread you use.

btw, Ms. G also said to try using calamansi (Philippine lemon) peel - cut them into fine pieces then add them to the mixture. It adds a subtle flavor to the dish.

-          Jun 18, '10 11:48 PM

Recipe: Carrots & Snowpeas with Sesame Seeds (Other Side Dishes & Condiments)

Category:		Side Dishes & Condiments
Style:		Other
Special Consideration:		Vegetarian
Servings:		4

Description:

There may be those who are allergic to sesame seeds. I've not tried this with other kinds, but feel free to experiment.

Ingredients:

1/2 cucumber
1 tbsp sunflower oil
2 tbsp sesame seeds
4 carrots, julienned
6 green onions (aka spring onions), chopped
250 g snow peas (aka mangetout)
t tbsp lemon juice (or I use calamansi)
black pepper



Directions:

1. Peel cucumber. Cut in half lengthways and scoop out the seeds. Slice into half-moons.

2. Heat a non-stick frying pan. Or you can try a wok. Add the sesame seeds and dry-fry on medium heat for a minute until its toasted. Toss constantly. Remove and set aside.

3. Add oil and heat it. Add the carrots and cucumbers and stir-fry over a high-heat for 2 minutes or so. Then add the onions and snow peas and stir-fry further for 2 minutes or so until the vegetables are tender but a bit crunchy.

4. Add lemon juice and the toasted sesame seeds. Toss gently. Season with pepper to your taste and serve.

- Feb 19, '10 11:59 AM

Cat's Version: Malunggay-Miso Soup (Other Soups and Stews)

Category:		Soups & Stews
Style:		Other
Special Consideration:		Quick and Easy
Servings:		2

Description:

I'm fond of putting together leftovers or concocting something out of whatever I can find in my fridge. Mind you, my fridge's contents is chaotic as I keep on stuffing whatever I haven't finished eating into the overworked box.

However, miso is one thing which is always in my freezer, because I've taken to using it instead of salt (I admit, I keep forgetting to buy from the grocery).

Malunggay (Moringa in English) leaves are more rare for me, as I just bring some from Cebu everytime I go home. I ask my mom or our helper to give me the cleaned up version of the leaves, wrap them in newspaper and stick the leaves in the fridge too.

Below you will find the version of what I cooked tonight.

Ingredients:

1 shitake mushroom (or whatever mushroom you are fond of), thinly sliced

1/2 of a peeled medium potato, sliced into cubes
1 medium onion, sliced into strips
4 garlic cloves, crushed
1 ripe tomato, sliced into strips
1 thumb-sized ginger, peeled and crushed
handful of malunggay leaves
handful of ground beef (sometimes I use chopped ham if I can't find any meat in my fridge)
olive oil
dash of chili oil
miso to taste
1/2 inch squeezed from a tube of karashi (からし). This is a type of mustard used as a condiment or as a seasoning in Japanese cuisine and which I found stuck in my ref's side door.

Directions:

1. After cutting everything as directed above, heat up some olive oil in a saucepan. Tip in first the crushed garlic, and when that is somewhat cooked (but not browned), drop the onion and ground beef (or pork or whatever itty-bitty pieces of meat you might like to flavor your soup).

2. After a while, when onion, garlic and meat have been sizzling away, drop in the cut-up potato at first then when its half-cooked, tip in the mushrooms. Saute it for a minute or so, then put in the ginger and add 2 cups of water. Pour a few drop of chili oil (optional). Simmer. Cover your saucepan.

3. When the soup is at the boiling point, put in the tomatoes and malunggay leaves. After stirring it up to make sure the leaves are mixed up with the other ingredients, take your miso paste and drop one spoonful at a time, stirring it until you get the right combination of saltiness as to what suits your palate. An option is including some karashi in your soup for that kick of mustard.

5. You can leave your pot of soup on your electric stove for a while, like I do, after you turn of the power. That will still keep it warm. Serve with slices of toasted french bread with a pat of butter, or pair with rice..or eat as is..whatever makes you happy ;-)

Note, that this version may change..maybe next week I will include carrots or daikon if I can find one, sprinkle oregano and basil on it or whatever may be on my shelf at that time.

- Feb 8, '10 9:40 PM