After 72 hrs, my 60g Dried Tasmanian Abalones still not tender😰😰😰 and need to go back for more Sou Vide treatment. Left - Traditional Soaking & Braising and Right -New Ways
Test #1 : Mom’s Old and New Soaking Method - margin difference with New Way slightly bigger
Test #2 : Braising Traditional way vs Sou Vide - Again Margin Diff and slightly more tender with Sou Vide BUT the best part was No Smell and no need to watch the stove if using Sou Vide method👍👍👍.
Test# 3 Tasmanian vs Japanese Dried Abalones - my personal preference slightly over Japanese if I do not consider pricing😬😬😬 This concludes my Abalone Cooking Lab Test for now😉#daydayfusion#instafood#foodtrip#foodporn 🍴 #sgfoodie#hkfoodie#torontofoodie#homecooked#souvide#abalone
Taiwanese Dan Dan noodles
Dry noodles with chili oil, dark soy sauce, roasted sesame sauce, black pepper, and crushed peanuts. Pretty extravagant for a pack of instant noodles. Perfect for driving away my flu.
ぼっこ志 🍜 .
Highly recommended for chicken broth ramen in Osaka! As recommended by our friends who tell us this is better than this is ten times better than any of the chicken ramen in HK, we are very curious on how good it could be..and after one sip, we are so amazed!! Very rich and intense chicken broth, it’s almost like a bowl of soup you can drink on it’s own. (See photo 2 /Swipe left). Noodles are chewy and go perfectly with the thick broth. (See photo 3) The chicken ham are good, but not as good as 麵屋一燈if I have to compare. But overall, it’s definitely a ramen that I would recommend for someone going for strong taste and rich chicken broth! .
Photo 4/ like many other famous ramen shops, the shop would post their awards and magazine recommendations outside their shop
Photo 5/ vending machines for ramen