Archive for Misc.



This is really sort a note to self, since I always forget how I’m supposed to make this much beloved salty eggy sauce (eaten over rice).

Tamago miso, or tama-miso for short

  • Tiny bit sake
  • 1 c water
  • Dashi
  • 3 tbsp miso
  • 2-3 eggs (beaten)
  • Chopped green onions

Combine as one would when making miso soup, but the end product should be saltier and thicker. The ingredients should be added in the order above. The eggs thicken gradually and should be stirred throughout the operation.

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Wine bottle

Yes, it’s true, I judge wines (as well as books) by their labels. This was a very lovely chardonnay from the Great Southern (Western Australia).


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Randomly found this on my computer: a maneki-neko gift to bring luck to our home from one of my sisters-in-law.

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Pay what you can? Annalakshmi


We’ve now had the chance to eat out a bit in Perth: Japanese, Indian, Indonesian, Thai, and various cafe-type lunches. I wanted to post a quick note about an amazing place that we visited a while back (and will definitely again).

Annalakshmi on the Swan offers vegan Indian food, cafeteria style, to anyone who turns up at the door. The price? It’s up to your ability to pay and your conscience.

To quote from their website:

Annalakshmi is the Hindu Goddess of Food and the adage “athithi devo bhava” meaning “the Guest is God” is the motivating factor. This factor is a tribute to the Goddess of Plenty, Annalakshmi. These ideals, the warmth and the service very soon capture the imagination of diners. Annalakshmi provides food for the soul by providing a good meal to those who walk in.

Annalakshmi on the Swan has been a household name for more than a decade in India, Malaysia, Singapore and Australia. It is largely run through the work of voluntary staff that includes mothers and grandmothers all of whom know what it takes to prepare a wholesome meal with homely love.

I’m not sure how they manage with their real estate. The location is fantastic, on the Barrack Street Jetty overlooking the Swan River right in the centre of Perth. When we went, a strong wind was coming off the river so we opted for indoors, but they have outdoor seating on a deck above the water as well.

The other diners who joined us in the queue outside for the 6:30 opening were quite varied: lots of families (especially from South Asia), other people looking like they just got off work like us, and people who probably couldn’t frequent the many other (pricey) restaurants nearby.

The food was a nice mix. A very spicy clear soup with veggies, a couple of kinds of rice, pancake-like things that were similar to injera or sourdough bread in taste, a mild crunchy cabbage slaw, a dish with lightly fried potatoes (not greasy), a sweet curry with chickpeas, and a spicier one with sweet potatoes. Good stuff for body and soul.

We’ll be back.

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Subiaco markets

The dinner standard has fallen a fair bit at Chez Yusuke as I am now often responsible for meal preparation. Neither of us has much time to cook, and we still don’t have our kitchen equipment, so we’re having a lot of nondescript stir fries that don’t inspire me to blog.

Another disappointment has been the price and selection of food. We live quite close to a general grocery store (Coles, a national chain). It’s all right, but there is a marked lack of green leafy veg (never kale, never spinach, rarely baby spinach, rarely chard). And what stuff is there, well, it’s wicked expensive. Apples, grown in WA are $3.98/kg, mushrooms $10.98/kg, bananas $3 or 4/kg. This has put a damper on our food shopping. There is a another grocery called Woolworth’s which has a much better selection than our local Coles, but it’s a bit off our beaten path and is likewise pricey.

Fortunately, there is a much, much wider variety of produce at cheaper prices at various fruit + veg markets around the city. We don’t have access to the ones I’ve heard are best without a car, but the markets in an area called Subiaco are a very quick train ride from our place. Alas, though, they are only open on Friday, Saturday, and Sunday. I’ve tried to stock up on the weekends, but stuff tends to deteriorate during the week. We’ll keep searching for a better system.

The fruit and veg in Subi isn’t necessarily local nor organic, but it’s much better quality and much more reasonably priced than in the supermarkets.




Even better, a variety of other merchants selling flowers, spices, and food from around the world surround the veggie stalls, making the markets quite a lovely outing.

On our first trip, we had an excellent Vietnamese pho. Just the right spice and tasty seafood. The second time, we had paella chock full of mushrooms, freshly prepared from a pan that had to be at least a meter in diameter. We washed it down later with a green juice, one of my favourite things: broccoli, cucumber, green apples, kale, and ginger. Yum.

Next on our list is Malaysian!

Polish donuts (not danishes!)

Polish donuts (not danishes!)



En vrac at the Angry Almond

En vrac at the Angry Almond





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Squashes at the Atwater Market. Bright and beautiful despite the rain. Also, Oktoberfest beer was consumed, but no pictures taken.

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Carrot greens furikake

Furikake (pronounced foo-ree-kah-kay, sort of) is a dried seasoning to be sprinkled on rice. It often includes seaweed, fish flakes, sesame seeds, and more.

Yusuke made a variation on the theme here using the bountiful carrot greens from our CSA baskets. (Yes, for anyone who is keeping track, “carrot tops” are GREEN!, not orange. Hmph.) The greens are so lovely, but they’re not exactly easy to use. In the past, I’ve tried to include them in my erm, eccentric green smoothies, and while they taste good, they tend to get tangled around the blender blades. It’s a shame to throw them out, though. So…a furikake experiment was undertaken.

  1. Pull the leafy bits from the tough stems
  2. Sauté the greens with 1 tbsp each of: sesame oil, soy sauce, and mirin
  3. Add sesame seeds and katsuobushi (flaked tuna)
  4. Sauté until it’s all dry

Then, sprinkle a bit over rice and eat!

When Yusuke tried this again the next week, he upped the mirin content and lowered the soy sauce, which made the taste tangier like “real” furikake.

There a tons of good nutrients in carrot greens, and this is a great way to use them up!

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