6 Jan 2018 I Am Tired

School is starting soon.  I am apprehensive, there is a new class added to my time table.  A new class means new responsibilities.  This is an under performing class so on top of the time table, there is also additional 1 hour added to it. It's going to be challenging, as the class will be following the core curriculum and yet my other two classes are doing the Talent programme curriculum. So in reality I will be preparing for 2 set of separate resources at the same time.

Although, I seem ok on the outside.....don't really feel good...many things weigh on my mind all the time and I can't seem be pull myself out of it.

Back From Surgery

30 October 2015 Friday

I am back from surgery.  One week mark from surgery.  At the recommendation of my gynaecologist I removed both my womb and ovaries.  This will help reduce the oestrogen in my body and hopefully curb or reduce the growth of my tumour.

First day out of surgery was bad.  I was in pain and breathless.  Ribcage was aching as well due to the surgery.  They had to pump CO2 to balloon my stomach out and explained that because of that my diaphragm could have been forced against the ribcage and this is what that could have caused the pain.  My oxygen was a little low during surgery as well and they took sometime to monitor me.  

During evening at around 6 pm, I was not only sore from the stomach and ribcage but including the back as well.  I am a side sleeper and putting me on my back where I could hardly move from the pain was giving me a lower back pain.  I also started to feel pins and needles on my left hand and the tingling feeling kept increasing.  Informed the medical doctor on duty.  He said it could have been carpal tunneling and putting me on vitamins may help but I was on drip - nil by mouth.  By 10 pm the tingling worsened and he went to fetch a senior doctor.  The senior doctor was my anaesthetist for the surgery, suggest blood test and ECG to see if I was at risk of stroke or heart attack and put me under closer monitoring.  The junior doctor volunteered to do the blood test (though it took the junior doctor 2 trials before he could draw blood) and ECG scan - nope no indication of risk.  Was a long night of monitoring for my doctors and TW.  I suspect that the tingling is caused by my posture.  Tried my best to shift to my side to sleep.

By next morning, woke up and the numbness was gone!  Felt so much better.  Was able to walk around a little, go toilet and slowly went back to dinner.  Recovery is faster with key hole surgery.  But there are 4 holes in all.

Now,  it is a week since surgery.  Much better but not allowed to carry things.  Thankful for the rest but also a little lost - a sense of worry of many things, but I try my best to block them out.  

After surgery, TW has shifted me to our new place to rest.  Feel a little lost with the things a little here a little there.  But he doesn't want me to do anything. And I don't want to stress him.  Hopefully he can get most of the things packed for the larger shift by the movers next week.  

Will try and cook today.  See if can blog.  Favourite Japanese style fish porridge for lunch for the kids.

Trip to Oncologist with New Plan in Mind

15th October 2015.  Thursday.

It has been a tiring week.  The wait to see the oncologist has to be a week.  Apparently, she only has clinics on Thursdays and half a day.

I have been going to school, preparing and teaching lessons for one class. The class has been a gem and the students have been understanding.  I told them about what happened to me apologised that I may be missing lessons.  But so far, apart for one lesson my schedules have been able to match them. For my other class, as they often clash with my hospital appointments I thought it was best they be entirely taken over by another teacher who can then deliver her lesson plans for the topic in a more coherent manner.

Colleagues wise, the unit all knows about my illness. However, a small matter that happened today while waiting to see my onco did bother me.  It is a small matter but it does bug me...I should learn to control my feelings like these.

Today is suppose to be marks appeal day and students are suppose to submit their examination papers with their written appeals for marks.  One colleague who was suppose to cover me in the morning lesson volunteered to grab the submission box - the problem is that it is the same timing as my lesson.  I told him it was okay as I would be in in the morning and could take that lesson personally.

While waiting to see the onco, our heads texted us to ask why my colleague could pick up the box since he was to be at my lesson. I replied that because I was taking back my class.  My head then texted me to tell me why I was replying and somemore saying that I was taking back this class. She sad people were already imbalanced in the team as I was still reporting for work and not seeing all of my two classes and I was taking one class only.

On the spot, I was lost....not knowing what to reply.  I had meant well for the other teacher taking the other class for not going in.  My scans appointments are not fixed, I don't get to decide when to see the doctor and I am not even sure of my treatment plans now - it keeps evolving.  So if I take some and she takes some, it will make a mess of everything - giving her stress and well as me stress. For this class, I started team base learning with them and not all teachers are comfortable with full tutorial method and hence as and when I can take, I will take them.  Sucked in my breath and replied her with an apology for messing things up.  Didn't know what to say.  There is really no point explaining things at times.  Furthermore, she is my long term friend, she must be understress managing my illness for me as well as the team and our emotions.

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Finally got to see my oncologist again after an hours wait.

Told her straight in the face that I was not going to try the clinical trials.  She kept telling me that at anytime I was keen I could inform her again.  - TW (Hubby) says I keep cutting her off when she mentions the trials.  But her focus seems to be on the trials.

Told her that I would like to get my ovaries removed and asked her about financial models which I could pay.  Then I realised that government doctors really have no inkling, unlike my private surgeon who is able to better advice me.

She then decided that she would then put in me on Letrozole after my ovaries are removed.  She again did not check my genes test (which I gotten back 2 days before where my genetics doctor has written to her - same hospital) and seems entirely uninterested in it.

I observed her when she speaks.  She has a lot on her mind and yet on another she does not seem to organise her thoughts well.  This shows up in the way she files her notes.  She doesn't take alot of clinical notes and seems to be thinking of other things.  Maybe she is overwhelmed with other work like her research.  In the end, she ends up talking about the research and the patient seems secondary.

I asked her for how she intends to monitor me and when we would start on Letrozole.  It seems that she had not thought much about it.

"As soon as possible perhaps?  Maybe one or two weeks after you have ovaries removed?  Hm...monitoring......"

"Erm....my blood test results does not show cancer markers."

"Oh yes.  You are right.  Then we can do CT scans.....PET CT will be an overkill."

"How frequent will be the monitoring?  What will the schedule be like?"

"Erm...maybe in the initially it will be more frequent."  Pause.....think...."Yes, but it won't be as frequent as in the clinical trials.  You know if you go on the clinical trials, you will be monitored more closely.  You can consider it and tell me if you change your mind."

Oh no. The clinical trials again....let me get you back on track.

"I am sorry to disappoint.  But I really do not want to go on the trials.  You must be disappointed.  But I am really not considering it at the moment.  So how frequent?  Weekly, monthly?  What is it like."

"It depends...I don't need to see you weekly.  But more frequent initially.  You know....to see how you react to drugs.....Hm....maybe every fortnight or even monthly...."  Another long pause with her shifting eyes over the computer screen. "I guess we could do fortnight first."

"So what should I do now?"

"Erm....ok see your gynae....get your ovaries removed.  I get you an open date appointment and you make an appointment for one - two weeks after your ovaries are removed and we put you on Letrozole."

"Must my period stop?"

"Yes, but I think the onset will be quite fast....I think it will be very fast."

She quickly looked back on the screen again.  I guess that was it.  I would go for my oophorectomy and make appointment.

"Oh do you want to see my PET CT scan images?"

"No....I don't need......wait....on another hand why not."

I passed her may scans and she looks through the images.  Suddenly she pauses for a long while at the scans.

"The tumors are very clear, right?... I think you should start hormonal therapy as soon as possible.  You sure you are not feeling anything for your lungs, breathlessness?"

I was a little taken aback by her reactions, suddenly she had an urgency in her voice.

  "No, I feel fine at the moment," I replied.

" We still need to you to remove the ovaries.  Ok...remember to make appointment 1-2 weeks after the ovaries are removed.  Meanwhile the appointment will be open date for you and if you need anything else and feel any unwell before that call the appointment centre."

Was it me?  Cause, she suddenly became a little more urgent after she saw the scans.

I walked out of the room.

TW remarked, "Hm...she is still only keen on the clinical trials."

"Maybe it is her personality. Maybe she can't get her points across with empathy."  I replied.

Hm....but I don't like her remark.  Can't point out why.  Should try and dispel my doubts about her.  I need to work with her for a very long time.

One thing at a time.  Time to go make appointment with my gynaecologist and seek advice.  I think I will go with her.  I trust her.  Yes, one step at a time.  No time for worries.

Meeting Up with Surgeon Again - Arriving at an Initial Plan

9th October 2015, Friday.

Yesterday's meeting with the oncologist left me depressed and frustrated.  It was mentally tiring...no exhausting both for me and TW.

I have decided to take childcare leave today to spend sometime with the kids to get the negative energies off.  Incidentally, today is children's day.  My mummies friends have been so kind to take leave from their work and take kids out to play.  But I also need to see my surgeon today.  I have decided to run by the clinical trials and treatment options with him.  I trust him.  He has always given me a balanced and informed advice.  TW feels more comfortable with him too.  We made appointment to meet him at 4 pm at his clinic.

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Went to surgeon clinic at 4 pm.  We are a little late, but usually he has many patients.  Went in and said hi to the nurses (do I call them that?  I always don't really know how to say that.)  Told the nurses that TW was looking for a carpark and we are not in a hurry.

We were his last patient actually.  As usually my surgeon is his smiley face often with a tinge of firmness in him.  It's a amazing how he stays so positive when he sees so many cases of breasts cancers all the time.

We sat down and related what happened the day before at NCC.  The frustrations included.  He pondered and remained silent for a while.  Hands clasped together in front of him with 2nd fingers touching each other placed under his nose looking downwards.  He often does that when he is thought. pondering on how he should respond to what I have said.

"Actually, if you think of it.  It is not wrong of the oncologist not suggesting chemotherapy. It's just the way she has put it across ....." He started as he unclasped his hands.  Actually, I am no so sure why.  When it comes out of his mouth,  I am not as agitated as yesterday.  Is it because I have seen him for so many years and I trust him and his character, or because of his smiling face and positive attitude.  Maybe it is the combination of all these.

He then went on to explain to me that I am currently "well" with no complications from the tumours in the lungs and having the tumours  to be hormonal receptive, maybe hormonal therapy would be a less aggressive treatment for me.  Maybe with the removal of the hormones, my tumours may either be stable or shrink.  Of course, the complication is that my blood did not contain any cancer markers and hence will have to do periodic scans.  I  will therefore have to either take injections to bring me to a postmenopausal state, a surgery or radiotherapy to remove the ovaries.  Chemotherapy usually carries greater side effects and hence hormonal therapy may be better.  He went on to bring in the fact that we have never scanned for the lungs except in 2004 when I was first diagnosed with breast cancer.  Perhaps the tumours have been there for 2-3 years and we only found out this year because of the PET CT scan when we wanted to prepare for mastectomy.  In most doctors point of view, I am well and it would not be right to make me sick.  Most people live with a chronic disease except for the fact that mine is cancer and that is what makes it scary.  We may treat it like a chronic disease - keep it in control so that I will not have complications and monitor it for life.

Yes, it seems to make more sense to me.  Yes, I am scared.  Scared that the tumours will grow.  It will be a mindset change.  But  I do feel better now.  In the least, I now understand the treatments - why chemotherapy is not the only option for me and hormonal therapy may just be as good.

We then went on to discuss the clinical trials and the different types of hormonal drugs and the way to monitor the condition.  Spending more than an hour in his office.

Thank you.  Thank you for taking time to explain and let me understand.  Thank you for giving me hope to live on and thank you for relieving my fears a little.  I am still afraid but do feel better,

In the end, I made a resolution to remove my ovaries.  It will cut down the sources of hormones and hopefully bring the tumours to remission.  In the case of where it should be done, at SGH I am a subsidised patient  and at KKH I am not and finally at Mt E - it is a private hospital.  So there are 2 factors to take care of : my comfort and cost.  Finally, we decided that we should get it done with my gynae at KKH.  It could be more expensive than SGH but I trust my doctor and that should be better.

Now, I have to inform my oncologist on my decisions.  She has be agreeable on it.

Various Treatments Proposed By Oncologist from NCC

8th October 2015, Thursday

Went to see my oncologist at National Cancer Centre today.

The moment I saw her, she suggested that I go on clinical trials for 2 of the research projects under her.  These are for new drugs produced by Novartis and undergoing HSA testing for approved use for use in Asian patient.  Name of drug LEE011 (not yet named):

Trial 1: (Phase 1 Tria1) LEE011 + Letrozole
Aim of trial is so determine the highest dose of LEE011 that is tolerated when added to letrozole and to determine the safety and effectiveness of LEE011 and letrozole.
This trial is for post menopausal women only.  And would require me to remove both of my ovaries.

Trial 2: (Phase 3 Trial) Tamoxifen or a non-steroidal aromatase inhibitor with goselin + LEE011 Placebo
Aim of trial is to  determine whether LEE011 or placebo when added to standard treatement for premenopausal women will help to reduce the growth of breast cancer cells in premenopausal women who are hormone receptor positive. This one would not require me to remove both my ovaries.

My doctor explained that she would hope that I would go on one of these trials, the treatments would all be paid for and there would be transport allowances.  Furthermore, this was a once in a lifetime opportunity that I should jump on.

But seriously, was I excited?  No, was I happy and eager to jump on to the wagon?  No.

I had come in for a treatment.  I was hopeful because although I have multiple tumours - they are small.  (This is confirmed by my surgeon and this oncologist as well).  Apart from the PET CT scans, there were no indications that my breast cancer has attached to my lungs.  I am not breathless, there is no fluid accumulations.  My tumours are ER+, PR+ and HER- , which according to various websites and my surgeon is responsive to hormones and not the most agressive type.

I had come in for a treatment but here I am being viewed as a potential "guinea pig".  And though I do not entirely fit the profile, I am asked to remove my ovaries so that I can be part of profile.  Am I upset, yes, entirely.  TW who was at my side was visible upset as well. To add up, the onco quickly said that she would be most glad to write a letter for me to be referred to my gynecologist in KK Hospital.

I was then asked to speak to the 2 research assistants who briefed me about the trials and schedules.

The research assistants took pains to explain about the trials and procedures that I had to go through if I were approved. But they were not able to answer my questions:
Why is this treatment proposed for me?  Is it supposed to be better for cancer patients?  How is the LEE011 drug supposed to be a better drug, does it provide a better prognosis, a better chance to shrink the tumour?  What are the standard treatments in the case I do not have

They were a little caught off guard by my questions and asked if I wanted to see my oncologist again.  I knew it was no fault of theirs and replied yes.  They hurriedly went off to see my onco but a minute later came back to declare that she has taken off.

I was lost and asked them so how next?  I had many questions to ask but no one to provide answers.  Access to oncologist is limited for government hospitals.  I really felt frustrated and start thinking,
 "So this is what it feels like to be in a government hospital, right?"

I went off to make payment and followup appointment - it is to be a lengthy process right? Especially with National Cancer Centre where your oncologist sees patients only once a week for 1/2 a day. So if I reject her for clinical trials, does it mean that we go through another round of consultations before I could be given treament.  Somehow, it does not seem right to me.  I really don't like the drag.

While making appointment, the research assistance suddenly cut in.  "Doctor is in office, she came back to grab something.  You want to grab her before she goes off again?"

I quickly left the nurse and went into the office again.  Doctor did not want to answer my questions - she was not able to say if the prognosis is better for patients on the trials as there are no statistical data.  It was still in trial stage, some patients tumour recedes, some stays the same.  They are same for patients with chemotherapy.  There no longitudinal studies for the trials as well as for long term effects, increased risks possible in the long run as well as long term effects.  No data on drug resistance etc. as these are all part of research guideline.

She suggested in all 3 more possible treatments with 2 as chemotherapy and asks me to think about it as she was in a hurry to go off.

I felt horrid after all the chats.  She made me feel like I had no hope.  She made me feel like a guinea pig, an experimental mouse.  I needed to speak to my surgeon.  He would be able to better advice me.

Changing of Blog - My Battle with Cancer Starts Again

10 October 2015, Friday.


I am always saying sorry.  But this time I need to say it again.  I am switching this experiment in food blog to blog and journal my fight in cancer.

Yes, it has relapsed again.

I am a cancer survivor and now a cancer patient again.  Officially a stage 4 breast cancer patient.   I was diagnosed in 2004 with breast cancer, I underwent a lumpectomy and subsequently chemotherapy as well as radiotherapy.  The cancer has been in remission then.

Then last year after I tore my muscle while learning to play badminton, I noted a swelling and lump at the left breast again, but much higher up closer to the chest wall.  MRI scans in 2010 did not reveal anything.  But the mass persisted.  In April 2015, I met my radiologist, the medical officer noted that this could be likely tissue hardening from the radiotherapy effects.  I mentioned it to the visiting doctor again in National Cancer Centre lately during a followup in August and she adviced that I should quickly check with my surgeon.

Suddenly, I was caught in a whirlwind of events.  First mammogram showed nothing, but ultrasound revealed a small regularly shaped mass on the left breast.  My surgeon, being careful decided that I should have it out, though I was assured that based on the shape it is likely benign.  The mass was sent for testing and the bad news started one after another.  Results showed that is is malignant, I would have to go through a masectomy.  I had choice of one or two breast.  But before that to be on the safe side, it would be advisable to check if my other organs are cleared.  A PET CT scan was to be done.

Somehow, I had a premonition.  I don't know why, but when I was diagnosed in 2004 it was the same thing: First was a just a lump but fine needle biopsy showed inconclusive results, but because of my young age then, I was given a high chance that the lump was to be benign.  But after removal, it was tested to be malignant.  I was to undergo a second operation to remove more of the tissues and determine the spread.  2nd wave of bad news came - during the lumpectomy some of my lymph nodes were removed.  The cancer had spread to the lymph nodes.  Then a series of scans took place, bone scans, CT scan etc.  3rd wave of "bad news" - CT scan showed my liver had a large mass.  It is either tumor or benign blood vessel - hemangioma they call it.  I was lost entirely where would this wave of bad news end.  I was then whisked off to do an MRI scan.

Finally, at the next visit to my breast surgeon.  He declared that it was simply hemangioma - a clump of blood vessel that I was born with and I was cleared to go for chemotherapy and radiotherapy.

This time, it is the same, the lump, then masectomy and somehow I have a dejavu feeling going for the PET CT scan.  It overwhelms me.  To the point, when I sit in the PET CT scan machine, I start to panick,  I feel like jumping out.  I don't know why.  And somehow when I later walked into my breast surgeon office, I felt a foreboding sense of bad news.

Yes, the PET CT scans shows that I have 4 nodules in my both my lungs,  2 on the left, 2 on the right with 2 on the top and 2 on the bottom, I will need to go for lung biopsy before the doctors can prescribe any treatment.

I have since done my lung biopsy last Thursday.  It is cancerous.  ER positive, PR positive and HER2 negative.

Doctor says I have the best case scenario in a bad situation.  Now waiting for treatment options.

My fight for cancer starts again.

Sourdough Discard Pancakes

I have been trying out the sourdough breads and hence have been discarding a lot of my levain which seriously have been a source of pain for me to see what could have been food to go to waste.  However, having to make two things - both the bread and another recipe for the discard is a little too overwhelming for me and my schedule.  (Oh if you are wondering why I don't have a post on my levain bread yet, this is because I have yet to find one I am entirely satisfied.)

Yesterday I have been trying out another recipe which the bulk fermentation will take a day and proofing over night and today is no work day.  This allows me to trial a recipe for the discard.

Surfed the internet and found many interesting ideas for discards but I want to start with something familiar and quick and easy.  Found this recipe at a few websites and decided to try and yes, it is good!  So sharing it here.  My family had it with maple syrup and butter, though my girl kept complaining that she wished we had bought fruits (because we always have our pancakes with berries, bananas and kiwi).  But sorry I didn't stock any in my fridge today.

I have made amendments to the recipe so that it suits my habits of measuring and I only had about 150 g of discard from yesterday.  So this is how it goes :)

Sourdough Discard Pancakes

My first trial at pancakes made from levain discard

Ingredients

• 200 g all-purpose plain flour
• 1 Tbsp sugar (I use organic sugar at home)
• 1/4 (sea) salt
• 1Tbsp baking powder
• 200 ml of milk
• 3 eggs
• 150 g levain  (discard)
• 50 g melted (unsalted) butter 

Method:

1.  Sift all the dry ingredients in a bowl.
2.  In a separate bowl, whisk together the milk and eggs.  Add in the levain and mix well.  Let the mixture stand for 10 min.  (I usually use this time to start a little wash up because I don't like my sinks filled with dishes etc that stack high, that puts me off from washing.)
3.  Mix in the wet ingredients from 2 into the dry ingredients from 1.  I don't dump in everything.  I stir and mix in part by part.
4.  Finally incorporate in the melted butter into the pancake batter.
5.  Heat the pan or griddle and brush with a little oil
6.  Cook the pancakes in the pan.

Other Notes:

• I found a nice trick in cooking pancakes many years ago.  Don't flip the pancakes too often.  Use a ladle and scoop the appropriate batter and just pour in the batter into the pan.  Let the batter cook till small bubbles appear on the surface and the sides start to firm up, then you flip it over to cook the other side.  Don't push and press down on the pancake.  As the underside now cook, you can see the pancake puff up in the centre.  Then remove the pancake off the pan, when the underside slightly browns.

Sweet Rice Dumplings - 汤圆 (Tang Yuan)

It is winter solstice today for the Chinese.  It marks the shortest day and the longest night of the year in winter.  After this day the days in the year will start getting warmer and the new year is coming soon.  In Chinese tradition, it is a day where many families will eat tang yuan (sweet rice dumplings).  The eating of tang yuan symbolises putting on another year in age.  The shapes of the dumplings are round and served in a bowl and eaten with family in hopes of harmony and luck for family in the coming year and it is time for reunion.   In Singapore, we don't have winter, but we still make rice dumplings and carry on the tradition from our ancestors.

I recall when I was younger my mother would go the wet market early in the morning to buy back two bags of wet rice flour, one white and one red and then we would make the dumplings into small balls for her to cook. In occasional years, when she was in a good mood, she would then wrap each ball was a piece of gula melaka (coconut palm sugar).  She liked me to help as I had small hands and could make really small rice dumpling balls.  We used to say that you need to eat as many number of balls as your age. It was possible then, but not possible for me now.

In recent years, these rice dumplings are mass produced by factories all year round with very fanciful fillings like black sesame, peanut or red bean. I did like it when they were just started in the market.  But nowadays, I really missed the raditional ones, with no filling and just with simple sugared syrup - I guess this is a sure sign of getting old when you start missing your childhood food. This I only get to eat once a year when my mother-in-law will make for winter solstice.  But this year is special because my grandmother (in law) passed away and according to tradition

After my cancer, I try as far as possible to avoid food colouring, so this time I decided to "colour" my rice dumplings naturally.

Three Coloured Rice Dumplings (Tang Yuan) - 三色汤圆 

We will start with the orange dumplings first (because they require the most work), then the green ones and finally the white ones.
In terms of flour, I only had 1 packet (500g) of glutinous rice flour to make all three types of dumplings with excess.

My Three colours Tang Yuan (Rice Dumplings)

Orange Coloured (Sweet Potato) Tang Yuan 

1 piece of sweet potato  (skinned)  - These are also called sweet yams

Approx. 100g of glutinous rice flour ( I don't measure and I will tell you why later.)
1/2 tsp of corn starch

1/2 cup of water
a pinch of fine (sea) salt - you can use ordinary table salt

Method:

Step 1 :  Cut the sweet potatoes into small pieces. Place the sweet potatoes in a metal or ceramic plate and steam till soften (usually 15 - 20 min).  Test will a fork, the fork should easily pierce through the sweet potatoes when they are done.  I usually make irregular cuts as it creates more surface area and it take a shorter time to steam soft.

Cut sweet potatoes before they are steamed.

Step 2 :  Transfer the steamed sweet potatoes into a mixing bowl while hot and mash with a  fork.  Add in tablespoons by tablespoons of glutinous rice flour while mashing.  When it starts to take shape, you can add in 1/2 teaspoon of corn starch (so that the final balls can be more springy) and a small pinch of salt (to bring out the sweetness).  If the mixture is too dry, then you can add in small drizzle (use a teaspoon), if the mixture is too wet then add in more rice flour.

Mashing the steamed sweet potatoes and flour with a fork.

When the mixture has cooled sufficiently (but still warm to touch) to handle.  You can use your hand to combine everything into a dough which can be handled with hand and not tacky. 

Step 3 :  From this dough, form balls of about 1 cm in diameter.  You can make bigger ones, or smaller ones depending on your liking.  When I was younger I will make real small ones, but my mom would complain that I take forever.  Now I seek a balance.  I like small ones but want speed so 1 cm is about just nice.  Place them on a plate, spacing each ball apart.

Sweet potatoes tangyuan waiting to be cooked.

Now to make the matcha (green ones).  I'll only cook all of them when they are all ready.

Green Coloured (Matcha) Tang Yuan 

Approx. 3 Tbsp of glutinous rice flour + 1/2 tsp of corn starch + 1 pinch of salt
1/2 cup of boiling water
1/2 tsp of matcha (Japanese green tea) powder ( adjust up or down depending on how much matcha you like)

Additional glutinous rice flour to adjust texture

Additional hot water to adjust texture

Method:

Step 1 :  Make 1/2 cup of green tea by dissolving the matcha powder with the boiling water.

Step 2:  Place the mixture of flour into a mixing bowl.  Stir in the hot prepared green tea. Combine well.

Step 3:  If the mixture in 2 is too dry add in some more hot water (don't pour, slowly add in by tsp).  If the mixture in step 2 is too wet then slowly add in some more glutinous rice.  Add just till you can get a dough which combines together but not tacky.  Use your hands to do it when the mixture is not too hot.

Matcha dough waiting to make into balls next.

Step 4: Form small balls of the similar size as in the sweet potatoes rice dumplings and set aside.

Now to move on to the easiest one - the white dumpling balls.

White Coloured (Plain) Tang Yuan 

As you may have guessed there is no flavouring added to this one.  So like the  matcha tangyuan, we have:

Approx. 3 Tbsp of glutinous rice flour + 1/2 tsp of corn starch + 1 pinch of salt
1/2 cup of boiling water

Additional glutinous rice flour to adjust texture

Additional hot water to adjust texture

Repeat Step 2 to Step 4 to make the glutinous rice balls.

Next Step :  Cooking the raw Tang Yuan 

Boil one pot of hot water and prepare one big bowl of ice water.

When boiling, add in the balls one by one.

The balls will first sink to the bottom of the pot and when it is cooked, it will float to the top when it is cooked.

Use a slotted spoon to scoop up the cooked balls when they float up and immediately dunk into the bowl of iced water.

Cooking the glutinous rice balls.  The balls will first sink to the bottom and when cooked you can scoop them up with a slotted spoon.

The rice balls are then dunked in iced water.  They will then start to sink to the bottom.

The cooked balls will no longer stick together

The cooked tangyuan that has cooled down and ready to be added into the syrup base.

Last Step :  Making the Syrup Base

Medium Pot of Water

Brown Sugar to Taste

Pandanus leaves (washed, torn into strips and tied into the knot)

Cook everything in a pot till all the sugar has melted and the mixture has boiled.

Once ready, you can then off the flame and either add in the rice dumplings, or alternatively, I don't like my rice dumplings too gummy so I add the rice dumplings into serving bowl with water and pour in the syrup.

Boiling the brown sugar.  This looks dark as I am using the Okinawa brown sugar. 

The dumplings served with the syrup base.  You can definitely add in more syrup.

Other notes:

1.  There is a lot of flexibility in the making of dumplings.  You can use pumpkin, other types of colours of sweet potato, beetroot juice instead of water, flower tea in making the dumplings.

2.  For syrup base, there can be variations too.  You can cook sweet mung bean soup as base, substitute brown sugar for plain sugar, or use palm sugar (gula melaka) - which my mother in law uses etc.  The possibilities are endless.

3.  My mum used to wrap each dumpling with a small hard piece of gular melaka so that when we eat the sweetness will burst into the mouth.  You can try that too.

Baking with My Levain - A documentation of my experiments.

I have been experimenting with my levain: different proportion for hydration of the levain, different types of recipes.

So far I have tried recipes from Jayeon Bread, Carol Hu's Bread books, Ken Forkish's Book and Chad's Tartine Bread.  For each of the breads that I made, there were aspects that I liked and aspects that I didn't for each so in all I have yet to find the bread that I am looking for.

Decided to document my failures here, and to look at some possible solutions in the end.

A quick summary of the breads I made so far:

#1.  Jayeon's Cinnamon Bread :

• Bread was disappointing not well risen. - Not like the usual cinnamon 
• Too sour!
• Tze wei was brave and tried to eat one, I ate two.  He tried to be nice and said to keep the bread in the fridge so that he could have tea next few days - too wasteful to throw.  But I think it was a greater deterrent, he kept looking for excuses for the next few days to avoid tea time.  In the end, I also found an excuse to discard the bread away.

#2.  Carol Hu's Country Loaf :

• Followed the ingredients to the dot except that I kneaded the bulk fermented the dough using my bread maker.
•  I like the soft insides, crust was not crispy but perhaps because the recipe called for olive oil.
•  Liked the texture tremendously, dough was not gummy.  Didn't quite like the taste, was a little flat and too sour for my liking.

#3.  Carol Hu's Garlic Bread made with Natural Yeast (Levain)

• Again followed the recipe.  Fed levain : 100 g starter, 100 g water, 100 g flour
• Arghh.  This one I do not like the recipe entirely.
• The sourdough is really too sour....there was no sweetness and the garlic butter did not blend well with the bread.
• Texture of the bread was ok.
• Maybe sweet bread made from levains are not suitable.  Ok...this is something I need to look into later.  Before I finish this school holidays I must try and get the country loaf right!

#4.  Ken Forkish Double Fed Sweet Levain Bread

• Followed the recipe to the dot except I halved the recipe.
• During the final proof however the bread overflowed from my proofing basket. I push the sides in and put the basket in the metal mixbowl and wrapped with plastic wrap before popping it into the fridge.
• Final proofed dough was slack and did not fit well into the dutch oven.  Literally pushed in the sides.
• Argh....during the bake, Tze Wei offed the timer while baking and I was washing my plates and I didn't watch the time.  I didn't know when I started!  
• I liked the taste!  There was so much sweetness in a bread with no sugar! A slight tang but not overpowering.
• But the texture was disappointing, I had good holes, a nice crust but the crumb was gummy.  Was it because of the timing?  But when I lifted the cover of the dutch oven the crust was already hardening.
• There was no nice split (seam side up) and it did feel like a very dense loaf.

#5.  Chad's Basic Country Loaf :  Added walnuts and cranberries (presoaked with warm water)

• Levain : 100 g mature starter, 250 g flour, 200g water.  Set for 5 hours
• Halved the recipe
• The dough after proof (like in Ken Forkish loaf) was large and did not fit into dutch oven well, and pressed on the sides.
• Cranberries sourness was actually amplified by the sourdough.
• The tanines in the walnuts caused stains on my dough.
• The dough was obviously more sour that KF's double fed Sweet Levain, this could be the fact that I didn't just keep 1 tbsp of levain to make the final starter levain but worked with about 1 cup instead.  Less sweetness detected.
• Crumb is still a little tacky (like steamed huat kueh) so I guess it is not the baking time? 

#6.  Ken Forkish Double Fed Levain Bread Modified and Added Sesame seed

• 5 pm day before baking :  100g levain, fed 200 g unbleached bread flour, 50 g wholemeal flour and 200 g water.
• 9:30 pm the day before :  125 g levain from first feeding, 200g unbleached bread flour, 50 g whole meal flour and 200 g water.
• 8: 15 am :  3rd feeding.  Discard and left 100 g from 2nd feeding.  200 g unbleached flour, 200g water, 50 g wholemeal flour.
• 8: 30 am :  Autolyse flour and water. Separate container - 1/4 tsp active dry yeast to 1 tsp sugar and 1 tbsp maple syrup.
• 10:45 am :  Add 270 g levain to flour and water. Add yeast. Mix and rest.
• 11:30 am : 1st fold with 50 g black sesame seed
• 12:00 pm : 2nd fold
• 12:30 pm : 3rd fold
• 1 pm: 4th fold .  (Go for lunch)
• 3:15 pm :  Back from lunch, shape and rest.
• 3:45 pm :  proof in basket
• 5 pm:  Heat oven and placed dutch oven in
• 5:45 pm:  Bake covered.
• 6:15 :  Checked still wet in centre
• 6: 30 Uncover 
• 7: 45 pm :  Stopped at 7:45 pm
• Keep in oven for 5 min  then take out and cool propped up on rack and cooled over night.

Conclusion:  Arggh....still tacky crumb!  This is really trialing my patience, not as sweet as the first Ken Forkish bread.  Because I did not do retarding overnight?  But sesame seed was great!  A little too much though can reduce

Lessons Learnt So Far :

1.  To reduce sourness:

• Use a young levain and feed frequently.
• Start with a lower amount mature levain.
• Smell your levain, if it has a vinegar smell before baking it is too hungry!  The dough that comes out will be too sour (unless that is your intention).
• Chad recommends only 1 Tbsp and that is really very little.  
• Oh the more you feed the less sour but you will wait a longer time
• 24-27 degrees celsius promotes yeast growth but my environment is perpetually around 30 degrees and humidity is high so resulting the promotion of lactic acid.  Therefore for first refresh, it may be advisable to let levain double then keep in fridge overnight.

 2.  Doing retardation in fridge:

• Seems to promote sweetness and complexity in flavours.
• Just tried one for bulk fermentation.
• But my fridge is around 4 degrees so it does slow down the dough significantly.  My want to wait for bulk fermentation for obvious increase in size.
• So after remove from fridge, must wait for 2 hours to warm up to room temperature.

3.  Addition of oil gives a softness.

4.  Not sure on this but I half suspect, my size of dough is too big for dutch oven and hence steam gets too trapped resulting in tacky dough.

Growing My Levain - Part Two: the Growth of the Levain

I have actually grown the levain for some time and it is now quite stable.
There are few ways to feed the levain and the books differ on this.
 Decided to document the journey here.  I used Ken Forkish's way of feeding the yeast, except I only feed 100g water and 125g flour each time cos I find it a great way and I feed on a 12 hour cycle because it is quite warm in Singapore. ( I perpetually get  30 degrees Celsius) in my kitchen and it is humid.  At night, it may drop to 27degrees Celsius but that is on a exceptional cold day.

Starting the levain and Growing the Sourdough Initially

Initial Feed  (1st Feed)

100 g yeast water
100 g bread flour
25 g wholemeal flour
1 glass container mine (1.9 L, believe me you will need the extra space)

Weigh the container and write down its mass in permanent marker on the glass.  It helps for subsequent  feedings.  My weighing machine sleeps quite quickly and I have short term memory, so the tare function doesn't help much.  I also put a calculator so I just keep adding and the numbers on the calculator reminds me of the mass I have to add the stuff to.

Pour in yeast water, add in bread flour and wholemeal flour.  Stir with a knife to combine.  I do get a think paste like texture after the flours are mixed in.

Leave it for 12 hours at room temperature.  You should see the levain doubling.  It did for mine.  Took a whiff after the 12 h...the acetone smell comes back again.  The mixture is now more liquid.

2nd Feed

100 g yeast water
100 g bread flour
25 g wholemeal flour

Discard all but 100 g of the initial starter from previous feeding.
Add in the yeast water and stir well, scraping the sides of the container so that the mixture is incorporated into the liquid.  I did stir quite vigourously to incorporate air.
Stir in the flours and scrap down and even out the surface of the paste and then rest at room temperature for 12 hours.

3rd and subsequent feeds

100 g water  (I used Evian as my starter was still growing)
100 g bread flour
25 g wholemeal flour

Discard all but 100 g of the initial starter from previous feeding.
Add in the water and stir well, scraping the sides of the container so that the mixture is incorporated into the liquid.  I did stir quite vigourously to incorporate air.
Stir in the flours and scrap down and even out the surface of the paste and then rest at room temperature till mixture doubles.

By the 3rd day mine started to double in about 2 hours.  After it doubles, I put it in the fridge.

Before the next feeding by an hour, I take it up to warm in up.
 The  growth of the levain was not so predictable the first few days, but for mine, by the 5th day it was very vigorous.  It would often double in 2 hours or less.

Once the growth is stable, you can start baking with it.

I could baked my first bread using Carol Hu's recipe eagerly after 5 days.  Baking is usually 2-4 hours after the feed.


Sorry, I didn't take any pictures this time because I was worried it failed again.  Haha...but it didn't.  Ok, I will document its growth in another post.  Told my hubby, he has a new baby....he says he would eat his own baby....my kids joked that they have a new sibling just that they can't decide if it is a he or she.

Ken Forkish Double Fed Sweet Levain

Ken Forkish's Double Fed Sweet Levain

-  A documentation of my trials with Ken Forkish Double Fed Sweet Levain Recipe.

-  The documentation will start with the latest first and work backwards and I will add on from there.

Original Recipe : (1/2 of what the Book gave with slight modifications)

 

First Levain Feeding  

Mature Active Levain  25 g

White Flour 100g

Whole Wheat Flour  25 g

Water 100g

Second Levain Feeding  (after 3-4 hours)

Levain  from 1st feed 125 g

White Flour 200g

Whole Wheat Flour  100 g

Water 200 g

Final Dough

White Flour 330 g

Whole Wheat Flour 20 g

Water 270 g

Fine sea salt 10 g

Instant dried yeast 1g

Levain  270 g

1. Feed Levain (1st feeding).  
2. Feed Levain 2nd time. after 3 hours from first feed.
3. Autolyse.  After 3 hours from 2nd feed. Mix the flour and water.  Rest for 20 to 30 min.
4. Mix final dough. Sprinkle salt and yeast over dough.  Weigh levain in container with a little bit of water (for easy removal) and transfer the levain to the dough.  Mix by hand alternating with folding and pincer till dough is well integrated.
5. Fold.  Dough needs four folds 1/2 hour apart.  
6. Divide.   Original recipe calls for a divide.  But I am using only half of mine recipe and so while just flour and fold into a boule and let it rest for 30 min.
7. Shape.  Dust proofing baskets with flour.  Shape each piece into a tight ball and place each seam side down in its proofing basket.
8. Proof.    Place each basket in a nonperforated plastic bag and refrigerate overnight. The next morning 12 to 14 hours after the loaves went into the refrigerator, they should be ready to bake, straight from the refrigerator.  They don't need to come to room temperature.
9. Preheat.  At least 45 min prior to baking, put a rack in the middle of the oven and put the Dutch ovens on the rack with lids on.  Preheat oven to 425 degree Celsius.
10. Bake.  Invert the proofed loaf onto lightly floured countertop, seam side up.  Cover and bake for 30 minutes, then uncover and bake for 20- 25 minutes.  Check after 15 minutes incase oven runs hot.
11. Remove the dutch oven and carefully tilt it to turn the loaf out.  Cool on a rack and let it rest at least for 20 minutes before slicing.

Experiment 1 : 17 Dec 2014 

Followed the recipe quite closely in terms of steps.  Didn't record the time nor the temperature (because I haven't got my digital thermometer probe yet...waiting for boxing day sale).

1. Followed through from step 1 - 3.
2. Step 4.   I only have active dry yeast so I added them to dough after I soaked them in water and a tsp of sugar afater 10 min.
3. I only did 3 folds because I needed to go out from dinner.  Came back in about 4 hour after the 3rd fold as I went to have dinner  I hope it wasn't too long.  But by the time I came back I half suspected the dough was a little too over bulk fermented.  Placing my finger in dough, the dough didn't bounce bad.  This is bad.  Starting to smell sour too. 
4. Shaped the dough and put in the proofing basket anyway.
5. Placed the proofing basket in the refrigerator to proof it overnight.  Placed it in at 9:30 pm.
6. Checked the dough at 11:00 pm.  Ah!!! the loaf has proofed beyond the basket and has no where to go dripping at the edges.
7. Pushed the dough back in again....placed the proofing basket into a larger container then back into the fridge.
8. Baked my bread in the dutch oven which was heating in the oven for 45 min in the morining 8 hours after I did the  proof.  While washing up, TW off my timer! by mistake.  I didn't really keep track of the time arggh.....so I baked for another 20 min.
9. Uncovered dutch oven and baked for another 20 min, the outer surface as a  little burnt so I quickly removed the bread.
10. Cooled on rack for 20 min, and I cut it opened

The bread was gummy inside but sweet...okay, I could see bubbles but definitely what I described like gummy ....what in Singapore we would label as kueh....

I should try this again.....I like the taste, sweet with a little tang but not the texture.  What is wrong? 

Possible Problems:

1.  Could it be because TW off the timer and I underbaked when I was covered?  
2. Could it be the proofing basket was too small?
3.  Could it be too much water?
4. Could it be the fact that dough was overproofed?
5. Oven could only set at 220 degrees Celsius as it was limited by the knob.  I need to change the knob.

Another reason to go shopping for a new and larger proofing basket and knob.

Ken Forkish Double Fed Sweet levain #1 - Looks good on the outside.

Ken Forkish Double Fed Sweet Levain #1 - Cut open, with holes.  Don't really see oven spring.  Crumb is holely but gummy like nyonya kueh.  Though still edible.

Growing Levain - Part 1 Growing the Yeast Water

I have been playing around with sourdough lately this school holiday.  I have been wanting to make sourdough bread for some time but I thought that it was something that could only be done in places where it was cooler e.g. America. But when I saw my friend posting her starter on Facebook, I decided to give it a try.

Decided to do an internet search on natural yeast and went to the National library to borrow books on natural yeast bread. I found out that this kind of bread making is not only prevalent in Europe but also in Japan and Taiwan (in this case, in recent years) and is very much gaining popularity around the world again due to its health benefits, in particular, the lactic acid in the sourdough and bulk fermentation process breaks the phytic acid in the grains and wheat and allows the nutrients from the these grains to be better absorbed by the body.

After doing all my readings and watching the videos, I decided to take a plunge do the sourdough levain in two stages:

Stage 1 :  Grow my Yeast Water

Stage 2 :  Grow the Starter

Stage 1 Growing Yeast Water

It seemed all so easy from the readings.  

(1) Need some fruits with yeast

(2) Water and sugar (optional)

(3) Sterilized clean bottle.

However, I did fail twice before I could get my yeast water to produce the starter.  Read my 2 failed attempts below and finally my final success.

Attempt #1  (Failed attempt)

My first failed attempt at raisin yeast water.

1st Day : Added fruits to water and sterilized clean bottles.

I first tried with organic raisins (without oil!  I did read the label) and organic apples.  But only with filtered tap water (using a Brita filter).  

3rd Day :

There were some bubbles on the third day for my apple yeast water but none for my raisin.  Don't know why because many books said that it was easier to get yeast water (and the bubbles) from raisin.  Went to check my raisin package again - yes, it does says organic and there is no line, no passage of any oil anywhere on the package.

I decided to transfer some apple yeast water on my raisin. 

 4th Day:

Finally saw some bubbles in the raisin yeast water!  Was it because of the apple yeast water or raisin yeast water?  Not sure.  This is bad, I am a physicist ..... changing two variables at one time (time and adding of water from apple) does not allow me to find out which is the cause of the bubbles.....too impatient.  Hm....but I did start to see some white bits floating on the apple and raisin.

5th Day:

Saw more bubbles....in both bottles, very, very happy!  Decided to take some out to make the starter.

Did a starter for both raisin water and apple water.  50g starter water, 50 g flour, 1/2 tsp of sugar to get it going. It did double after 12 hours.  

6th Day:

I fed it some more now 100 g flour and 100 g water.  It continued to double after 12 hours.  I didn't understand why I must discard, seeing that there my bottle was not filled I decided that I shall not discard.

7th Day:

I thought the starter was stable, some books and website did say you can make a starter dough immediately after having the bubbles.  So I did and tried to bake with it.  Made the dough in the morning.  However, even after 6 hours of wait, the dough did not rise at all.  Was so disappointed.  Threw away both the starter water for both the raisin and apple, the (what I thought was) levain and dough of the bread.  Ending my journey for my first experience of yeast water making.

Attempt #2 (Failed attempt - or an attempt which could have succeeded but I would never have known)

My second attempt at yeast water with apple.

I was convinced that I couldn't fail, if others have done it before I should be able to do it.  I went back to the books and searched the internet, reading article after article.

"Maybe it was the water?"  Many people find success with mineral bottled water.  Maybe our water is too chlorinated.

To spur me on, Tze Wei decided to get me a bottle of Evian water.

This time I decided to change the water to Evian water and decided to have sufficient fruit to ensure there is sufficient sugar to feed the yeast.

So the second attempt goes like this:

300 g cut apples
200 g Evian Water
1 tbsp of organic sugar.

Day 2 -3 :   I got bubbles from day 2-3 and it did look promising.

Day 4:  The water still smells good and bubbles are still there.

Day 5 :  HORRORS!  The bubbles disappeared!  No more?!!! Why??? Why??? The water got cloudy.....no signs of life :<  By evening I still saw no bubbles :<  upset, upset.  Am I wasting my money and time?  Urgghhhh maybe I should give up.  Threw away this bottle of yeast water.

Alas, the end of experiment 2.


Attempt #3 (Final Success- or an attempt which could have succeeded but I would never have known)

I didn't quite dare to try after my first 2 failed attempts.  Was angry and frustrated because it is not very cheap and easy to get organic fruits in Singapore and the stuff don't come cheap.  I was actually wondering if it was all worth the effort then.

Again, my sweet, sweet husband nudged me on again.

"There is still the Evian water left?  Don't waste it.  Don't you always encourage your students not to give up and keep trying.  At least do one more experiment and use up the water."

He even drove me down to the nearest Finest NTUC to hunt for organic grapes.  His theory- maybe the apples were irradiated before imported in, let's look for fruits with obvious yeast on the skin.

So we went down to the supermarket and lo and behold, there were organic grapes (we don't always have them).  Choose a small box with the most cloudy skinned grapes and went back to start my 3rd experiment.

1st Day :

200 g organic grapes  (halved)
300 g water (Evian)
1 tsp of organic sugar
1 sterilised glass jar.

This time I used a double folded cheese cloth to cover my bottle, and just lightly twist in the cap. Read somewhere that the yeast needs to breathe!  So I should not have been sealing up my bottles cos I would have deprived all my yeast of the oxygen if there were any.  Instead of giving it a swirl, I was advised to keep give it a vigorous shake, which I did.

2nd - 4th Day:  Small bubbles emerged on the 3rd day, just as before but I didn't dare to get my hopes up too hig.

5th Day:   By the 5th day however, the bubbles disappeared again.  I was disappointed, but decided to just keep feeding.  Didn't quite like the smell, the apple yeast water was definitely better smelling.  The only difference was I decided to not throw this time.  Some books say keep for 7 days and I decided to do so.   Gave it a shake in the morning and another time at night.

6th Day:   No bubbles still.  But did not want to give up and persevere I shall.  Isn't this what I always tell my kids and students to do? Anyway no harm and no mould is growing, so why don't I just continue.

7th Day:  Finally!  I wokeup this morning and there were big bubbles, really big ones, and I could see effervescent, like soda pop.  The earlier acetone smell was gone and it was definitely like alcohol sweetness.  Putting my ears at the opening of the bottle I could definitely hear the bubbles popping.  Fizz Fizz....SUCCESS Finally.

Next Page will be growing the Levain for use!

Top View of the Bubbly  Grape Yeast Water

Side view of the Bubble Grape Yeast Water

Shinya Shokudo : Canned Maguro Rice (Tuna Rice) - Season 2 Episode 15

Shinya Shokudo : Canned Maguro Rice (Tuna Rice) - Season 2 Episode 15

深夜食堂 2 （第15 话） - 鲔鱼 （金枪鱼）美奶滋盖饭

Maguro Rice - Inspired by the series Shinya Shokudo

When you become a mummy, the food that you cook tend to revolve around what is good for the kids and what the kids will tend to eat and it is really difficult to try new recipes when they are picky eaters.  My girl does not like sweet stuff and rejects cakes and biscuits.  My boy tends to be suspicious of new food and would like to stick to the traditional stuff.  Once in a while, you must really starve them to introduce new food.  Used to be able try new stuff during lunch and that too stopped as I now make packed lunch for my husband when I am free and that means catering to his taste as well.

Anyway I watched the Japanese series "Shinya Shokudo" last school holiday and have been meaning to try out new recipes and I finally got a chance since I was on medical leave yesterday and that meant I would stay at home and try something simple.  I did butter rice in the morning, and finally managed to try out the canned maguro don.  It is really simple and nice and taste like a modified and improved version of  the traditional tuna mayo filling that I make for my sandwiches, except, this time the filling is topped on rice. I served mine with miso soup and I really liked it.

The recipe below makes actually 3 servings....so you can make and use the left over for sandwiches later.  I refrigerated mine in an airtight container and it will be my lunch today as well.  By the way, the recipe is quite versatile, adjust according to taste.  If you like more of a spiced up version, a little more wasabi would be good.  Potentially, these could be for my kids so I reduced the wasabi.

Recipe : Canned Maguro Rice (Tuna Rice)

 Servings: 2-3 

Ingredients:

 

•  1 can of tuna -  I used tuna chunks in water so that I can salt according to taste.  You can use brined tuna or tuna in oil.

•  2 tbsp of mayonnaise

• 1/2 tsp wasabi  ( You can add more if you like a little more spice.  We can't get fresh wasabi in Singapore, but if you could I think it would taste better.)

• 1/2 tsp of miso

• 1 small yellow onion

• Salt to taste.

• 1 sprig of spring onion ( also known as scallions) - You may use chives but it makes it more English I guess.

• Cooked japanese white rice (warm)

 

Method:

1. Shred the spring onion parallel to its fibres and soak in chilled water.  It will cause the spring onion to curl up and makes it pretty for garnish.  

(In the original TV series, I think seaweed was used, but I am having my rice with wakame miso soup so I decided to substitute with spring onion.  For the Japanese, I think it is important that their food looks good - served with the correct utensils, having the right colour and I do agree it whets the appetite.)

 

2.  Dice the onions finely and set aside.

3.  Drain the canned tuna and place in a mixing bowl. Add in the mayonnaise and wasabi and mix well with a fork. 

4. Add in the chopped onion and mix well as well.  Taste and add salt if necessary. 

5. Scoop warm japanese cooked rice in a bowl.  Place some mixed maguro (tuna) and top with the prepared spring onion.

You may serve with miso soup to complete the meal.

Notes:

For mayonnaise, I tend to like to go for the Japanese mayonnaise and the brand by Ajinomoto....it's more for the ingredients....I tend to read the ingredients in detail and the one I get contains eggs, vinegar, salt and sugar - I see less weird chemical names that I don't recognise.

I also think that the rice will taste good if it has a sprinkling of toasted sesame...it gives it a more complex texture and it ups the calcium content at the same time. :)

 

Shinya Shokudo - Butter Rice (深夜食堂 - 牛油拌饭）Season 1 - Episode 5

Shinya Shokudo - Butter Rice 

深夜食堂 - 牛油拌饭 ( Season 1 - Episode 5)

(Butter Rice - Picture Taken from the film Shinya Shokudo)

I was introduced to the Japanese series of Shinya Shokudo by my sister-in-law when I went over to visit her in Australia last December break and took the whole time to finish both season 1 and season 2.  Really liked some of the tips that they gave at the back of each show.

One of the recipes that I have been wanting to try is butter rice.  I really love butter and I do like Japanese rice.  Didn't have a chance to try it as my husband thinks that my love for butter is crazy....(hm....however he doesn't really understand....different recipes call for different styles and texture of butter).

Had a chance to try it today as I am on medical leave and I cooked a pot to Japanese rice for lunch, my rice cooker can take only at least one cup of rice, that leaves me with enough cooked rice for two meals.  Anyway, really really liked it!  I ate it all up and forgot to take photos so will have to use the image clipped from the series.  Next time, I will take it with miso soup and I think it can be my simple breakfast for some days.

Anyway for the rest of the rice, I am going to try to make the tuna rice in the afternoon.

Butter Rice (Recipe)

1 serving of steamed rice (warm from the rice cooker)

1 small knob of cold butter ( salted or unsalted)

A few drips of light soya sauce (Shoyu)

1.  Ladle the warm steam rice, preferably straight from the rice cooker, into a small bowl.

2.  Place a small knob of butter (about 1 tsp - a pinky finger size) onto the rice.

3.  Let the rice warm the butter for about 30 s, use the chopstick to wrap the butter round the rice a little. (Do not microwave !!!).  The butter will melt a little into a creamy texture.  If you microwave, it will turn into oil and separate into the milk solids and oil instead and the taste will be different.

4.  Drip a few drips of shoyu on it.  Stir the butter, rice and shoyu together and serve.

Notes:

• Soya Sauce.  I prefer to use Japanese soya sauce that has been traditionally brewed not Chinese soya sauce.  If you look at the ingredients and compare you will know why. Let us also look at the manufacturing traditional soy sauce and the chemical soya sauce.  (You can skip this part, if you are not interested in the Sciences.)

• Generally,  Japanese soy sauce is made from wheat, soy beans and salt and goes through two fermentation phases of a few months.  During the first fermentation phase, the Aspergillus mold produces enzymes that will break down wheat starch into sugars, wheat and soy proteins into amino acids and seed oils into fatty acids. Salt brine, yeasts and lactic bacteria is added before the second fermentation phase and in the second phase, the bacterial and enzymes work together and react with each other to produce sugars and ammino acids forming roasty-smelling pyrazines, acids and alcohols which combine together to form fruity esters.  The raw sauce then goes through high-temperature pasteurisation which further encourages browing reactions between amino acids and sugars.  (McGee, 2004) What results is a naturally brewed soya sauce which nutrients have been broken down properly for absorption by the body that is also concentrated, mouth-filling and full of unami.

• In contrast, most of the Chinese soya sauce I find the supermarkets seemed to be the industrially produced chemical soy sauce containing sodium benzoate which I read somewhere is carcinogenic.  (Ok, I am not sure about it, but the sodium benzoate makes me uncomfortable)   According McGee (2004), these soy sauce are produced by using concentrated hydrochloric acid to break down defatted soy meal. The caustic mixture is then neutralised with sodium carbonate, and flavoured and coloured with corn syrup, caramel, water and salt.  This results in a flat taste compared with the traditionally brewed soya sauce.  

• Somehow, I do not feel comfortable taking in so much chemicals for the industrially produced soy sauce so I always make sure I get those traditionally brewed, organically grown soy beans and I make sure I read the label.

• Butter.  Somehow different brands of butter produce different taste.  For me, I personally stick to Lurpark butter, the flavour carries a lot more depth and is less salty.  The aroma in baking is great too. On the down side, the price is usually about more than 20% more than the other butter.  So when there is sale I tend to stock up.  I usually keep in the fridge, but I read somewhere recently they can be kept in a freezer for a longer period.