Wild Olives @ Changi Airport Terminal 2 Staff Canteen


Wild olives is one of the more popular stalls at Changi Airport Staff Canteen.  During lunch and dinner, it is the stall with the longest queue. The stall is here for the past 12 years, but come 22 May 2016, it will crease operation at this location. 

According to its facebook, it seem like the new operator of the canteen, Kopitiam, put forward unfavorable and unsustainable terms and condition to the stall.

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Mori Soba 「もり蕎麦」


Mori Soba is a type of cold soba served on a bamboo mat on a plate. It is eaten with Mentsuyu with green onion and some wasabi paste. For me, I tried it with some Daikon paste.

If you aren't living in Japan and your area has Daiso, you may want to get it from them. When I'm living overseas, I usually get my soba from them. You can also get them from any supermarket that sell Japanese food stuffs.

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Home made Gyoza Miso Ramen

Since tomorrow will be New Year eve, we will push out our recipe a day earlier.

Sometime when we have the craving for ramen, we will usually go to a ramen stall. It is easy to find an authentic ramen stall in Tokyo. Within walking distance from a train station, you will be spoilt for choices. Even so, ramen can be made at home. 

Gyoza Miso Ramen - The home made version

The origin of ramen has several variation. Some said it was from China, while other feels that it is invented in Japan. For me, I feel the 2nd variation is more appropriate.  

There are different types of ramen, usually they defer from location. Sapporo is famous for its Miso ramen topped with  sweetcorn, butter, bean sprouts, finely chopped pork, garlic and some local seafood. In Kyushu, tonkotsu ramen is popular. In all ramen, the soup is important. The broth is usually boiled with either pork, chicken or beef bone with konbu and other ingredient such as miso. 

Our home made ramen is the mixture of Sapporo and Kyushu favourite. The soup base is a mixture of tonkotsu and miso. 

For recipe, please read on.

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Truffles Flavoured Spaghetti

There are many different type of pasta dishes that use truffles and natural truffle is a highly prized ingredient. In this weekly post, we are going to make truffles flavoured spaghetti. Usually truffle flavouring come in bottle of oil which can be purchased off the shelf in the supermarket.

Truffles Flavoured Spaghetti

In this post, we are trying something different, we get the truffles flavouring from seasoning powder. A little history about this seasoning powder, in December while in Singapore, we had a fast food dinner with friends. The restaurant was filled with pungent smell, a little like those cooking gas, the reason was the truffles flavouring that was given to all large fries that went with a extra value meal.


Now I found a new use for that small package of seasoning. 

Ingredients List (Serving Size 1)

  • Spaghetti
  • Margarine
  • Cooking sake
  • Olive oil
  • Truffle flavouring
  • Nori

Truffle infused oil

  1. Heat the pan to melt and Margarine, add in a little olive oil.
  2. Remove the pan from heat (this is important)
  3. Sprinkle in the seasoning, do not let it crumps up

Preparing the pasta

  1. Bring a pot of water to boil
  2. Add in a teaspoon of salt
  3. Boil the pasta until cooked

After the pasta is done, just mix the pasta into the pan with the truffle infused oil, top with nori and it is ready to serve.

Ozoni 「お雑煮」- The first dish on New Year Day

Ozoni is the first dish we have for breakfast during the New year. It is consider to be a lucky food to have because mochi stretch therefore it represents long lifespan. Ozoni cooking style vary with region. When I'm young, my mother who is from Tokyo taught me to cook the Kanto style Ozoni. Over the years, I modify the recipe, but it is still based on the Kanto style Ozoni.


Ingredient (Serving Size: 2):

  • Mochi, 2 pieces
  • Dashi, 800ml 
  • Kamaboko, 2 slices
  • Carrot, 1 inches
  • Daikon, 1½ inches
  • Slice pork
  • Leafy Vegetable
  • Miso, 2 tablespoon 

Cooking method:

  1. Cut the Daikon and Carrot into smaller pieces
  2. Heat up the Dashi and cook the daikon and carrot until soft.
  3. Cook the leafy vegetable. Remove once it's cooked.
  4. Add in Miso into the Dashi.
  5. Add in pork to cook. Skim the soup so that it will remain clear.
  6. Heat up the Mochi in an oven or grill it over flame.
  7. Add in Kamaboku and ready to be served.

You may want to add in Shitake Mushroom into the Ozoni before serving. The dashi can be homemade or nowadays ready made dashi can be bought of the shelf in powder form. If you wish to know how to make dashi, please see my earlier post.

In Kansai, the cooking style may include saikyo Miso which taste a little like amazaki ( a type of sweet sake). Maybe next year new year, you could give Ozoni?

Yakitori - A simple recipe.

Yakitor is a popular dish in many part of the world, it is a form a grill meat on skewer.  An authentic yaki tori is skewed on bamboo skewers and grills on charcoal fire. Is this similar to the Satay we ate if we visit Singapore and Malaysia? 

Momo Yakitori 「もも焼き鳥」

Yakitori has a long history which can be traced to HeiAnJiDai 「平安時代」which is between the year 794 and 1185 where it was served in the banquet. It has different name in different period in Japan.

The traditional way of grilling yakitori uses Binchotan「備長炭」, which is a type of traditional charcoal used in Japan dated to Edo period. This high quality charcoal burns at high temperature and is long lasting. 

Nowadays, most shops that sell yakitori use electrical grill that contain an array of heating element that is similar to our home toaster oven. 

So today I am going to write a post on home cooked yakitori using toaster oven.

For recipe, please read on.

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Karashi Mentaiko Spaghetti (辛子明太子スパゲッティ)

Since tomorrow will be Christmas eve, we will push forward food recipe blog by a day.

Today we decide to share with you the Mentaiko Spaghetti

辛子明太子スパゲティ Karashi Mentaiko Spaghetti


Mentaiko is marinated roe of pollock. Mentaiko has slightly different name in Korea and China. In Japan, it is commonly known as karashi mentaiko. Karashi mentaiko is so popular that it is usually available at the airport and train station.  Mentaiko is eaten with onigiri or by itself with sake. Other popular way of eating mentaiko is to mix it into spaghetti topped with seaweed.

For recipe, please read on.

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Obento - A packed meal for lunch & picnic

Almost everyday, I have to think of new ideas to cook our lunch. Usually, I make bento to bring to work or school. A good bento does not only contain great nutrients for the body, it is also pleasant for people to enjoy his / her bento.

Many people wants to try to make bento, but the common worries are that it may take up much time in the morning hence dropped the ideas or worry about food spoilage in hot weather. Many mothers prepare bento for them children in the morning, it usually take less than 30 minutes if the ingredients are pre-prepared the night before. 

Most important advice to remember in preparing bento is that all food must be fully cooked, cool before packing them. This will prevent spoilage.


Therefore today, I made a bento which was taught to me by my mother. I used to bring this to school when I’m younger. It is very simple to make and usually take less than 45minutes of preparation and cooking time. Let’s start.

For recipe, please read on.

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