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Archive for April, 2010

Sweet (almost) midnight time.

Just tell me why I always get impulsive craving for food around midnight? I feel like I’m Cinderella trying to gobble up food before turning back to a fat pig at midnight.

The other day on my way home from work, I was thinking of heading to NorthBridge and get some Japanese grocery at Tokyo Mart. The plan was immediately dismissed as the traffic into the area had turned out to be nothing but nightmare. So instead, I went down to Artarmon and visited Anegawa grocery shop. (1 Wilkes Ave, Artarmon)

Anegawa is a relatively smaller Japanese grocery shop compared to other major ones, but they are favoured by many many Japanese for certain reasons. They often have rare stuff that other places usually don’t carry. For instance, fresh Yuzu citrus, Shiso leaves, Japanese white radish (sweeter and thicker) etc. And on this visit, I had to gasp and stop as I found a boxful of Satsuma potato. Of course I grabbed three of big ones.

Satsuma potato is basically a Japanese sweet potato. What’s so Japanese about it is that the kind is much sweeter than ordinary ones we would find at supermarkets and less watery after cooking. Satsuma potato has a texture like a cooked regular potato wheres others tend to become like a cooked carrot if you know what I mean. (i.e. those kinds that are also called yam or orange coloured ones.)

Some say Satsuma Potato is best to steam and eat as is – which I tend to agree, but this time I was crazily keen to make what’s called “Sweet Potato.” I know, it’s weird to say “making sweet potato using sweet potato.”, right? If you say “Sweet potato”, or rather ‘SU EEETO POTETOH’, it means a sweet made of satsuma potato in Japanese. I have absolutely no idea why I got this sudden urge and craving for it late at night, but my brain dictated me to go on. There was nothing that I could do about it ;p

I’ll show you what it looks like and its basic recipe. Or you can see images of the sweet potato on google.

Cut satsuma potato into pieces and boil or steam (up to you) until cooked. Then throw them in a bowl along with some butter and mush until it becomes smooth textured. Look at the yellow colour of the potato. It’s got the higher sugar content than other kind of potato that the potato looks translucent.

It is already sweet enough, but I can’t resist adding another flavour of sweetness. Instead of adding heavy cream and sugar, I chose to substitute with condensed milk. Everybody loves that, am I right?

Oh yeah. But not too much. I had to tell myself that I can drizzle it over later, not now.

Put the mixture on an oven tray with a baking sheet and shape it like a mini satsuma potato.

Now apply eggwash with a cookig brush. You wouldn’t want to add any liquid to the egg york, it’s pure egg york. Make sure to apply thickly and plenty of it because it’s not only for a glossy look but I want to make a ‘skin’ for the sweet potato. Place the try into 180C oven and bake until you get a golden brown skin on each one.

Ta-da. Straight out of the oven. It’s best to eat at room temperature, so let them cool for awhile.
At this point, the clock had stricken 1am and I decided to leave it till the morning.

And here’s the finished look. The skin actually holds the moisture inside, so the texture should be smooth and moist with yummy satsuma flavour.

It tastes pretty good as is, but I also love pouring melted butter over it.

I also know that, as you might have guessed me doing it, it’s great with some whipped cream. It’s definitely a perfect sweet to enjoy with a nice cup of tea. Highly recommended!

nom nom.

Quick update: a (soy) saucy night.

Man, it’s been more than a month already since the last one?! Why the hell time has gone so quickly?!

You know one of those times when you just have to focus on important things and sacrifice something fun & easy, right? I’m very much right in the middle of it, and I’ve been missing out alot of opportunities to have fun. But, you gotta do what you gotta do. So bear with me for not socializing much lately + slow blogging. (And again, I’m at least reading many of food bloggers’ posts!)

Anyways. Just a quick update.

Leaving work at 7:30pm, it was already around 8:30pm when I had finally arrived at Coles to do some late grocery shopping. Grabbed some veggies, herbs, picking up a pack of chicken wings, and my phone went *ding*

“what are you cooking tonight?” – SMS from Jose my neighbourhood friend. What a timing! And I replied, “Are you stalking me or something?” and continued to shop.

*ding* “Don’t forget to grab some chips.” and I was standing right in the middle of snack & soda aisle.


It was my neibourhood friends Kim & Jose again. They were inside Coles at the same time, spotted me shopping. Well, *clear my throat*, do not F with me, I’m Japanese and I’ve got Ninja blood in me. I quickly sneaked behind and gave them a smack. I bet Jose wet his pants ;p

We didn’t get to see each other for about a month so we ended up having a dinner at my place. That’s one of good things about having friends in walking distance neighbourhood, being able to see how things go back home and catch up if we feel like doing so.
Our dinner needed to be something quick and easy to prepare so we could get more time sitting on the sofa with a beer or two to catch up.

Pirikara (tiny bit spicy in Japanese) Honey Soy chicken wings and roasted veggies with Butter Shoyu (Butter Soy sauce)
These are gasping easy to prepare yet tastes great with beers! Oh and not to mention, it costs so little too.


10 Chicken wings
4 table spoons Honey
6 table spoons Soy Sauce
2 cloves minced garlic
1 table spoon minced ginger
1 table spoon rice vinegar (any kind of vinegar will do.)
Sprinkles of sesame oil
Sprinkles of red chilli powder
1 table spoon Chilli oil

Chuck everything in a zip-lock bag, rub and marinate well for about half hour. You can marinate longer, but adding vinegar to the mixture helps infusing all the flavour quicker into the chicken wings. In the meantime, preheat the oven at 190F.

Now onto the roasted veggies. There’s no recipe required for this. Potato, Onions, Pumpkins, Garlic cloves, whatever you like. Cut up the veggies, coat them with a bit of olive oil – no seasoning yet.

Place the chicken wings on the try with baking sheet, and roast both sides until cooked throughly. And on a separate tray, do the same for the veggies.

For the roasted veggies, sprinkle chopped parsley and top with a spoonful of pure butter. Drizzle soy sauce over the butter and dig in! Those never have tried soy sauce & butter combination, you’ve got to try! It’s very Hokkaido way to enjoy roasted potato :) (We call it Jaga-bata)


Yummy gooey supper with beers and friends. – A good thing.
Sticky PS3 controllers – not a good thing.