Well, I’m officially employed!

In celebrating my bye-to-freedom day, buddy Sim & I headed to Sakae Sushi for a mini “celebration”.

Here, we were. Guess the outlet. =)

Buddy Sim, the glutton needed the menu.

Errr… Why did the ginger turn white? They no longer look pretty.

While Buddy Sim was deciding on his food, these were what I ordered. Well, for myself only.

Guess the bill?

Thank you Sakaesushi for this meal!

Well, ever since I’m jobless, I have been doing lots of activities alone. Be it shopping, travelling, eating etc…. & I’m pretty used to it.

The best place to dine alone is Sakae Sushi at The Frontier. It’s not noisy & it’s the best place to “seek peace” if needed.

This was what I had today.

My MUST HAVE whenever I’m at Sakae Sushi.

My favourite Inari sushi. Some people don’t really fancy it, especially the sweet skin and a slightly saltish rice. But I just love it!

My favourite sashimi. =) How I wish I can have more and more.

Cha Soba. I can never make the same at home. WHY?

This is supposed to be healthy? After all, all are vegetables. =D

I’m already looking forward to my next Sakae Sushi dining.

It has been a bad month.

I MET AN OLD BITCH!

& well, I went on a feast at Sakae Sushi to vent all my frustration and anger out!

& I guess I ate alot this time round! O.o

My plain Inari. Many people doesn’t like it as it tastes sweet cum salty. I love it! Both the tastes in one. Guess I’m weird. -_-”

This is Kajiki. My must have. Regardless whether I’m happy or not.

This is something new. Priced at $3.99. It’s ebi plus crab meat. Personally, I don’t really favour it. Guess the taste is too strong for me. But again, it’s up to each and individual.

Salmon sushi & oops… The other piece was in my stomach. =X

Kansen Maki. Premium sakae sushi pink plate at $3.99 which is totally worth the price!

This is considered healthy. After all, it’s vegetables.

Now, guess the price?

$1.29.

Yes, I’m not kidding.

Thank you Sakae Sushi.

Credit to insing.com.

Serves 4

Ingredients:

600g pork belly (keep in one piece)

200g Hakka meicai (sweet preserved vegetables), washed and dried

100ml dark soya sauce

1 tablespoon fish sauce

50g rock sugar, crushed

1 teaspoon five-spice powder

Method:

1. Clean pork belly and carefully remove any bristle.

2. Heat up 1 tablespoon oil in a wok or deep frying pan and add the rock sugar. When the sugar starts to caramelise and turn a light brown, add the pork belly, skin side down. When the skin has seared, flip the pork belly and sear the meat on all sides.

3. Remove the pork belly and add the washed meicai. Toss it well so it is well-coated with the rendered fat from the pork belly. Remove the meicai and set aside.

4. Return the pork belly to the pan and add the dark soya sauce, fish sauce and five-spice powder. Allow the sauce to come to a boil and ladle it over the pork belly frequently.

5. Remove from fire and place the pork belly, skin-side down into a large round deep dish. Pack the meicai on top of the pork belly and pour the sauces on top of the vegetables and pork. Press down with a fork so the dish is packed tightly.

6. Cover with a piece of foil and steam over rapidly boiling water for about 20-30 minutes.

7. To serve, turn the deep dish onto a platter so that the pork belly is on top of the meicai. Serve with little lotus leaf buns, or a bowl of steaming hot rice.

Stews or braises require long cooking time to soften the meat and allow the sweetness of the vegetables to impart their flavour to the gravy. By then, most vegetables would have lost their nutritional value and texture.

Consider using a new batch of vegetables in a second round of cooking to enjoy their natural flavour and sweetness like in this recipe. Here, pandan and orange peel, traditionally used in Chinese desserts is introduced in a savoury pork dish and heightened by the slight saltiness of miso.

Serves 4

Ingredients:

600g pork belly, cut into large cubes

2 stalks pandan leaves, rolled and knotted

1 large onion, cut into wedges

1 large carrot, cut into wedges

1 stalk celery, diced

2 tablespoons light soya sauce

Zest (using a vegetable peeler) of 1 orange

2 heaped tablespoons miso paste

1 teaspoon whole white peppercorns

Ingredients for second round of cooking:

1 large onion, cut into wedges

1 large carrot, cut into wedges

Method:

1. Add all the ingredients (except those for the second round of cooking) into a pot, adding just enough water to cover the ingredients, and simmer for 2 hours until the pork is soft.

2. Remove the pork and strain the miso stock (the vegetables would have imparted all their flavour into the stock and will not be good for eating).

3. Return the pork and stock into the pot with the second round of ingredients and simmer for a further 15 minutes, until the carrots are slightly soft.

4. Serve hot with steamed rice.

My delicious lunch… Complimentary from a wonderful mummy. I wish my mummy is like her. So “open”. Haha… Anyway, thank you for the wonderful lunch. We will keep in touch.

I had been dining many times at Sakae Sushi this month of November.

Once with my ex-colleague and her family of 4. The bill came up to be $160. But we only paid $50 in cash after using up my S$50 Sakae Sushi voucher and the $30 Sushi dollars in my card.

Another time was with my cousin. I used up my $20 voucher and the additional bill in cash was only $6.

Last Tuesday, I had lunch with my current colleague.

The rest would be all alone by myself. There was even once, I paid $0.85 for my meal! How cheap it was! 85 cents – I can’t even buy a slice of bread from the bakery.

My usual stuff. Unagi Chawanmushi.

The plain Inari is always a must! I love the sweet and salty combination!

The healthy Kappa. Cucumber with rice. I will not feel so sinful.

Salmon Mentai. We prefer the prawn 1 though.

Sashimi wise. My usual Kajiki. 2 plates somemore.

Tried the Nama Hotate. NICE!

The fresh Salmon. All the way from Norway, daily!

Maguro. Yummy!

Fried Tofu. Soft in the inside and crispy on the outside.

Looking forward to dine in Sakae Sushi real soon.

P/S: Pardon me for no original pictures. It was accidentally deleted from my BB before I could send it via email out. =(