soup strainer

2

diy slime recipe !!

what you’ll need:

- glue (you can use any kind, but i used elmer’s glitter glue)

- borax

- water

- measuring cups and spoons

- strainer

- glitter and food coloring (optional) now for actually making the slime !

- in a bowl, mix 1 ¼ tsp borax with 1/3 cup water.

- separately, combine 1 cup water with 1 bottle of glue.

- mix both together. by now you should have what looks like slime chunks floating in water.

- pour the slime “soup” through the strainer, getting rid of all excess water. add food coloring and glitter, if you want.

- done !! enjoy your homemade slime, and be sure to store it in an airtight container so it doesn’t dry out !!

Warm, wonderful lunches: Homemade Shoyu Ramen with Whole Wheat Ramen Noodles

With lean pork, tofu slices, fish balls, lots of bean sprouts and chinese kale.

In fact, one of my first savoury posts on this blog was of Shoyu Ramen, and I’ve been dying to make it with my mother again. So when my sister came back from America and my mother decided to make her favourite homemade ramen as a welcome-home meal, I was overjoyed. This is truly a dish worth coming home to, and very simple to make.

Ingredients: 2 packets of Whole Wheat Ramen Noodles/ 1 clove of Garlic/ 1 teaspoon of finely chopped Ginger/ 1 teaspoon of Sesame Oil/ 2 cups of Chicken Soup Stock/ 1 cup of Kombu Dashi Soup Stock/1 tablespoon of Sake/ 1 teaspoon of salt/ 3 teaspoons of soy sauce/ a tiny bit of sugar as needed/ 1 whole head of steamed Chinese Kale, cooked Bean Sprouts, as much meat/fish balls as you would like to put in, pepper to taste

  1. For the soup: In a deep pan, heat sesame oil until it begins to smoke, and then saute the ginger and the garlic in the pan. 
  2. Lower the heat, and add your chicken soup and kombu dashi soup stock and bring these to a boil. Lower the heat, and add your sugar, salt, sake and soy sauce and bring this to a boil again. Run the soup through a strainer, and it’s done!
  3. For the noodles: simply follow the ingredients on the packet (it changes from brand to brand), drain and then serve in the hot soup.
  4. Add toppings and the fresh vegetable last so they retain their colour and freshness!