The Anago Donburi

This recipe has been in the concept box for over some weeks and I finaly made time to write it.

I had already told you about my adventureous sidetrack in last weeks post. Getting back on track, a Donburi or an easy ricebowl recipe. The recipe is somewhat taken from http://www.japanesecooking101.com/

Ingredients:

20 mL of Sake
1 filet of Anago or (Unagi vacuum sealed)
125 grams of Japanese rice (short grain sushi rice)
120mL Soy sauce
80 mL Mirin
60 grams of Sugar
40 mL of Sake

This recipe is divided into three pieces: The rice, the anago and the sauce.

I used a steamer to cook the white rice and if you do not have one, it is also possible to use a rice cooker or a regular pan. First I washed the rice grains and at the same time boiled some water in the steamer. When the steamer is ready(steaming), put the washed rice in a Ceramic bowl or a metal bowl and add enough water (1cup:1,2:cup rice:water ratio). Put the bowl with rice and water into the steamer and let it steam for 10-15 min. When ready turn off the heat and keep it warm in the steamer.

Preheat the oven on 220 degrees Celsius, meanwhile cut the anago in even pieces and sprinkle some sake over it. Next put it on an oven plate. When the oven is ready, insert the oven plate and let it bake for 20-30 min.

For the sauce add everything in a saucepan, the soy sauce, the mirin, the sugar and sake. Stir the sauce and let it warmup until boiling point, when it had boiled turn down the heat and let it simmer to reduce. It will thicken and gets concentrated.

When everything is ready, it is time to assemble. Firstly scoop the rice in a bowl, secondly add a spoon of sauce on the rice, thirdly add the Anago on the rice and finally pour enough sauce over the Anago and rice.

I hope you like it, have fun and Keep Experimenting!

Amsterdam Coffee Festival and Update

Sorry for the long wait, I have not posted in like 2-3 weeks. Work and fun stuff had taken much of my time recently. I just cannot say ‘No’ to doing fun stuff and I am not going to hibernate to forcefully write a post. Enough about that, now what’s coming up this weekend.

The Amsterdam Coffee Festival.

Starting on Friday 18 of March until Sunday 20 of March at the Westergasfabriek in Amsterdam. I will be going with my sister and her husband to check out the Dutch Specialty Coffee scene.
I will be there to enrich my knowledge of food and beverages. (mostly coffee) A road that I have chosen to go on or to pass by.

 

What is happening further in my life… Nothing much. A lot of questioning myself which paths should I take to reach my goals and dreams. Also I’m trying to be healthy, going more to the gym to get that summerbody… And a lot of cooking visible on my instagram @nocstapics. (my photo’s of home made dishes.)

Nothing more to add just have fun and Keep Experimenting!

All or nothing!

Procrastination… It is my defense mechanism in dealing with failures and not caring anymore about the things that I want to pursue in life. It is self-sabotage, like I start doing things that gives pleasure for a short amount of time. (having just fun, hanging out or gaming.) These things are time consuming and mostly waste of energy, but it is something I do to run from my problems. Why, because fear and insecurity is getting to my head, it paralyzes me to move forward.

I have this mentality of ‘Doing it perfect or not doing it at all.’ This thing of perfectionism is making it a bit hard to life, because the expectancy that everything will be near perfect is such a hard way to life by, while the common thing to do is doing things steady and regularly for results.

I have been doing this most of my life, expecting to be special while I am just ‘Regular Joe’ like most people. I have been trying to do things perfectly, however it mostly never worked out cause to get things perfectly you have to work hard, freaking hard to eventually to get appreciated for the work that you have done.

Well in my school days, I had learned from the school-system to get things done to just get passing grades. This thing that I had learned made me not to care about things. Not caring make me not to do my best and this contradict my view of being special and doing things perfect. So what now? I have been failing things because I did not care anymore of the things I started. And succeeded in the things in which I did the ‘work’ and stayed focused.

What now..? I was paralyzed and procrastinating to find a second job or a place to pursue my journey to my shop or business. The anxiety of getting rejected and not getting a job was big. (a perfectionist view of success right of the bat) The job-experience is something I want to have, but I have not found any second job in the direction I am pursuing. I got rejected multiples times and failed to secure a second workplace. (sucks, but shouldn’t be a biggie!)

To stay positive I must be doing it in a wrong way and should change my method to secure a place where I can get the needed experience to eventually start my own shop.
So, what I really wanted to say is all or nothing is not the way to get things done, It is a flawed way of thinking. It is setting it self up to soften the blow when you fail. It is better to give it your all and let nothing stop you until you get what you want. Failures are just bumps in the road towards your Finish-line.

Follow your dreams and Keep Experimenting!

ps. I should also follow my own advice. XD

Easy and fast Chinese dessert: Sweet potato soup

No rants this time just an easy and fast recipe for a soup-dessert.
It is common in Asian to have desserts like these.

Ingredients for 4-6 person

3-6 medium sized sweet potatoes (around 800-1200 grams)
(there are different kinds of sweet potatoes so choose the one you like, red with white on the inside and orangery with orange on the inside)
A chunk of ginger about 100 grams
200 grams of Rock sugar candy (crystal chunks of brown sugar)
200 grams of Brown sugar sticks.
1.5L of Water

*most of the ingredients can be bought at a Chinese supermarket.

Peel the potatoes and the ginger and cut them up in small chunks that are easy to cook. Get a large enough pan to make it in. Light up the stove and put the pan on it. Fill the pan with water and add the sugars to it. Dissolve the sugar and wait until the sugar-water is boiling. When the water is boiling add the cut sweet potatoes and ginger to the sugar water. Let it all heat up and wait until the sweet potatoes are cooked soft. Stir once in a while while heating the soup. When the potatoes are soft and the soup is hot turn of the stove.
Stir well and serve it while it is hot. Before diggin’in let it cool a little bit to not burn your tongues.

Try it out and Keep Experimenting!

Happy Chinese New Year! Update: the year of the monkey! 🐒

Going with the bandwagon.. Happy Chinese New Year of the Monkey!

So, what’s happening in my life at the moment. Pretty much not a lot, I am working a part-time job and looking for a second job in the barista branch. Nowadays it is hard to find a job where they would just take a chance and hire you.

General speaking: they are all looking for thé personnel with a degree and experience and even if you don’t have a degree you still need to have experience. Not much companies want to invest in their employees anymore.

So here I am in a city with lots of competition of finding a job, I’m also entering into a branch I am not familiar with. Therefore still in search for a starting place in my road to become somewhat successful. Not hard, just takes time and energy to find the one to work for and gain the needed experience.

I would work for free just to get the experience needed and continue to pursue the life/dream that I want.

To conclude, in the year of the Monkey 🐒 I wish you all prosperous year and may your dreams come true!

Keep Experimenting!

naffa: Taste of Vietnam, Amsterdam

Nocsta and Friends: Food Adventure take you this time to yet another Asian Cuisine, to Vietnamese Food to be precisely. This time was with two lovely ladies, who I had met during my student days. In the past we got together multiple times to have sushi or korean food. It was the time when we were the early-adopters of the now mainstream sushi and korean food.

The ladies and I have decided to meet up on 14th of Jan at Amsterdam Central. That day was a rainy day like buckets pouring out of the sky. Normally I would have been more prepared and on time, but this time I made the ladies wait. :s I was fifteen minutes late, supposed to meet them at 19:00. We greeted in a quickly and were heading off in the rain to Taste of Vietnam at Herenstraat 28c. The girls were starved after a long day of work and I was ready to taste Vietnam as well.

Walking through the Jordaan in the city center of Amsterdam, I noticed a lot of shops and restaurants. the Jordaan a neighbourhood that I still need to explore.. It was dark, cold and wet so, we hurried to the place. In the far we saw the signpost of the restaurant, we quickly entered into a warm, light and bright restaurant. Upon entering we were lead to our table by the two employees. The restaurant was hosted by a guy and a girl, (the girl was kinda cute.)

While seating we ordered some drinks, ice tea for the two ladies and I just stick it to water. My friends were hungry so we took a look at the menu and ordered an entree to begin with.

The three entree’s were a shrimp roll, fried shrimps and a beef roll. We decided to share the entree’s, to have a taste of each dish. The first dish is the shrimp roll with veggies, shrimps and vermicelli inside, on the sides are three dipping sauce, peanut sauce, sweet and sour vinegar and Hoi sin sauce. The shrimp roll definitely needed the sauce to give it a flavourful taste.
The second is a deep-fried prawn wrapped in a crunchy skin, accompanied by a sweet and sour chili. Nothing special, but always nice to have a crunchy fried prawn.
The third is similar to the first roll, however it had more flavour to it with out the sauce. The beef in it was seasoned well and it was the better one of the two rolls.

On to the main dish, all three of us had chosen for a beef Phô. It tasted great, but the soup was a bit oily and not as clear as some other I had. I expected the noodles of the Phô to be bit thinner, but at least it wasn’t a thick rice noodles that was sticky and starchy. The ladies and I quickly devoured our foods and talked about how everyone is doing. The two were both happy in life, one was married and the other was engaged to be married by the end of this year.

It was fun meeting the girls again, I have not seen them for a long time. The food was nice, the service was good and the atmosphere of the place was great.

Try this place out and see for yourself the Taste of Vietnam.

Panna cotta with mango puree

The start of the year has not been good to me. Being sick and taking things slow (unproductive). Three months have gone by and I have more or less settled down in Amsterdam. Still I am nowhere near where I want to be. I am now at a crossroad where I can continue to do the things I am doing. (work, social life and living on my own) Or continue to aim for the things that I want in life. (the patisserie/dessert and coffee shop dream, being a barista/ sweetsmaker, cooking-enthusiast.) So, what is my next step?

It gives me a sense of happiness/fulfillment when I make things for the people around me. If the people I serve like it, ‘succes’ and if they don’t ‘too bad, next cooking experiment.’ This time I just picked a dessert which was easy to make and made it into the mess like in the pic. ;P

Ingredients

500ml cream
4 sheets of gelatin
30 grams of sugar
2 packs of vanilla sugar (8 grams a pack, it is sugar infused with vanilla flavour)
2 ripe mango

Start by getting a small bowl and fill it with cold water. When filled take out the gelatin sheets from the package and drown it piece by piece in the bowl of water. Let it stand and start with the cream. Light up a stove and put a pan on it, pour all the sugar and vanilla sugar in it and add the cream to it. Dissolve the sugar and let the cream heat up, up to the point before boiling. (it is when you start to see air bubbles starting to come up.) While heating the cream try to stir the cream for evenly heating.
After it is heated up, turn off the stove and remove the pan from the stove. The soaked gelatin should be jelly like, take it out of the water and squeeze out as much water from the gelatin. Add the squeezed gelatin to the warm cream and stir it in until all is dissolved.

Pour the pan with cream and gelatin into cups and let it cool off and refrigerate the cups. (cover the cups with foil before refrigerating) Let it form in the refrigerator for six hours or even a day.

The next day peel the mangoes and cut out the meat of the mango. Use a half a mango for mango cubes and the rest of the mango meat is used for the puree. This can be done with a blender.

The rest is to plate up. To get the Panna Cotta out of the cup is done by holding the sides of the cups against a running hot water tap. It warms the sides of the cups and melt the gelatin a bit but just enough to separate the cup and the panna cotta. Plate it up and done. Enjoy your Panna Cotta with Mango puree. Like, Share and Keep Experimenting!

Timed-out: holidays and health

Happy new year!

It has been two weeks since I last posted. The holidays had taken most of my time to do any other thing than this blog. Also I have catched a cold and It doesn’t look like I will be feeling better anytime soon. I got sick during my stay of my Portuguese adventure in Lisbon. After Lisbon, I continued to work for two days until new years eve and went to my parents that night. So not much rest in between. The part of me being sick was spend in Zwolle, having a running nose and a sore throat. I came back to Amsterdam in the weekends to do some cleaning and prepping things for work.
The world doesn’t care if I’m sick. The worst part of being sick is behind me and I have been feeling a little tinsy bit better, but still not much rest. At the moment I’m still blowing my nose like crazy and time to rest properly is far to be seen.

Working and staying up late to work some more isn’t really the best way to get healthy again. I just cannot neglect doing the things that I have signed up for. Consistency is needed for growth and I cannot and do not want to stop when it gets tough.

I try to get my rest and become healthy again, but I will continue to do the things that I have to do. That’s it for now, I wish everyone a Happy and Healthy 2016. Have fun, enjoy the new chapter of 2016 and Keep Experimenting.

A quick update! 31 barista-course Lisbon

This won’t be much of a post. Just some info or rants of what’s happening in my life. My journey to creating a life that I want continues and thus far I have made some steps. Moving out to Amsterdam and taking up the adventure of life. I have gained a level, I leveled-up from 30 to 31 in the past week. It didn’t felt any different from the previous leveling-ups. Just the number has changed and maybe some physical stats, but not much. I just gained a full year of experience of life.

After turning lvl 31, I was ready to attend the timely event that was set beforehand. The road to the barista-class was opened and I could acquire the class change. I moved to the area where the barista-job questline could be acquired. It was an easy travel riding the White-‘Sprinter’-bird to the east-town of Adam. Once arrived at the Roasting-shop I have met one of the quest giver and some companions to take up the challenge of the barista-questline. We had a nice briefing from the questgiver and could take the first few quest of cupping and answering a written-test quest. This was the First part of the barista-class questline. Together with my two other companions we defeated the Test-monster and was approved of receiving an Achievement certificate of the SCEA. It will be send in due time.

As happy as we were, the group split up and continued to work on the questline on their own.

I have been grinding some gold in between the barista-event. And continue to do so until my Christmas event starts. The plan is to ride the airship to another country and enjoy our exploration of the town Lisbon. One thing for sure is that I try to experience some ‘Pastei de nata’ and recover some stamina to continue my journey and my story.

This is what is awaiting for me in the coming days. 

Live the life that you want and Keep Experimenting!

Driver’s license and moving on with my journey..! Update…

It has been a week now, since I past my drivers exam. One of the few bucket-list challenges completed. Although I have succeeded in being another Asian driver on the road, it is not expected of me to be immediately cruising in a fancy car. Here is why: I needed one week for making an appointment to apply for a driver’s license and another week for getting my driver’s license. Ughh.. the administration process…  well I have the time for it, so no rush. What is another two weeks in comparison to nearly a decade.

Well, I hear you might think “Wow, ten years of learning to drive. So horribly slow/dumb/stupid, etc.” That was not the case. I was in my early twenties when I started taking lessons for driving; In one year time I did the theory exams two times, failed the first nailed the second; took two times the final driving exams and failed both. I wasn’t getting it done, my driving school was mwah, the driving instructor was a douche and most of them all I was short on time/money.
At that time I was not getting the driver’s license entirely for my self, it was partly just like my school records. I quit getting my license after the second try, I was too discouraged to continue. Insecurity, low self-esteem and fear of failure played  big parts in my twenties.

I did not try again until the start of this year, I’m bit older, wiser and have changed a bit. I started to do things as I want to do, instead of doing it for social acceptance. (or what you think that others want you to do.)

My next destination in my journey is to move out of Zwollywood and move to Amsterdam. It is one of the things on my list and from there my story will probably unfold. I have already made starts with preparations of moving out. A notice has been given of me moving out, to my family, friends and work. Until then I’ll keep you posted.

Like and have fun experimenting!