First Meal From New Kitchen

Shortly after I published the blog post last night, I realized I have jumped the gun. I am supposed to first tell you about the first meal I cook at my new place, am I not? That dragon veggie stir fry was not it.

I have been thinking about Phong Hong’s cornflakes oven fried chicken since Friday. It was a really tempting recipe, especially after I spent all week resisting the air fryer promo staring me in the face. I mean, if I could make fried chicken with the oven (something I already have), then it is really pointless and unnecessary to buy an air fryer (something I don’t have), right? Also, I like cornflakes, so…

So on Saturday, when I did my first grocery run since moving to the new place, I immediately hunted up a box of cornflakes and some lovely chicken legs and…

No, not really. I’m just kidding. I did briefly think of attempting that, but I decided against it moments after reading that blog post. Sorry…

I mean, the oven part is easy, but the prep works, those buttermilk, and crushed cornflakes, and egg, and big mixing bowl, bla bla bla… my new kitchen has a different layout compared to my old kitchen, so I need some time to get used to it first. If I did something like that fried chicken, I was pretty sure that I would make a huge mess of the kitchen.

So, nope… as much as I want it to be exciting, my first cooking attempt has to be something simple. Fool proof.

Just so happened that I spotted some new stuff in the instant noodles aisle.

Japanese ramen

Huh? Japanese ramen huh? Interesting. I was kind of craving for some nice Japanese ramen for a bit, so it was definitely the right time to be sampling new products. New to me anyway, who knows how long these has been around? It really did seem ages ago when I last strolled down the instant noodles aisle.

Of course, you know… when I do instant noodles, I like to give it my personal touches.

Sunday’s dinner: Tokyo Shoyu ramen with veggie, tomato, pork belly slices, an egg and spring onion
Today (Tuesday’s) dinner: Hokkaido Miso ramen with veggie, pork belly slices, an egg and spring onion. No tomato

If you think having tomato in a Japanese ramen recipe is weird, I tell you it is not. Even Japanese people do it. Don’t believe me? Well, I have been watching a lot of Kinoshita Yuka videos lately, blame Phong Hong for that. More recently, this one:

I was (mostly) following Yuka’s recipe for ramen. Bacon, tomato, egg, cheese and spring onion. Bacon is expensive so I substituted with the next best thing, pork belly slices. Also I am more health conscious so cheese is substituted with veggie. Anyway my point is, tomato in Japanese ramen is not weird.

Back to my instant Japanese ramen. Were they any good? The noodles resemble a more springy and slightly more firm version of yee mee 伊面 (egg noodles). As for the soup…

Well, when I tasted the Tokyo Shoyu soup on Sunday, I thought: “Ooookay, definitely does not taste like freshly made shoyu soup, but it is a passable knockout. Might be able to fool people who don’t know better.”

When I tasted the Hokkaido Miso soup just now, I thought: “Huh? Wait, what? This tastes exactly like the other one! No hint of miso. What the f…??”

So, yeah… I mean, nope. At RM14.90 per packet of 5, I think it is not that worth it. I’d rather have the spicy Shin Ramyun for such prices, or the cheaper local alternatives like Cintan and Maggi. This brand of instant Japanese ramens, I think they’re stuck in between a rock and a hard place. Nope… I’ll finish these and return to more familiar types of instant noodles when I feel like it in the future.

Ohhh… I see…

Made in Merlion city huh…? Yeah, no, I get that… Still, nope…

Oh by the way, so… Phong Hong and Mun, I think you ladies had better Japanese ramen than I did based on your recent blog posts. At least your soup base wasn’t MSG crap, so… 😉


  1. Now you made me curious to try this ramen from Merlion City. I think we need to boil the pork bones for at least 12 hours to get the perfect Nihon broth. I like your determination and honest rantings.

    • Used to it already, as instant noodles is usually a full meal for me, so have to put more stuff to it. 😛

  2. Your instant ramen actually looks good. Pity about the taste. I see that that looks like a semi-watery egg…no? It is interesting you say that the instant ramen is a more firm version of yee mee. I thought the ramen looked like yee mee 🙄

  3. hee..hee… After having tasted a really good ramen at Tokyo Ramen@Atria Shopping Gallery, I doubt if I would want to touch these instant ones. But I suppose they are still good enough for a quick meal. Yours has quite a bit of greens, just the way my mum would prepare Maggi mee 🙂

    • My maggi mee would have lots of greens too. I should aspire to be more like Yuka. Bacon and cheese and mayonnaise more… er maybe not mayonnaise, not a huge fan of mayo on everything.

  4. I actually thought your previous blog post was your first meal from the new kitchen! @_@ Your personal touches to the Japanese ramen made it look like our local yee mee soup….wakakakaka! XD And thanks to your “research”, I would now not think that tomatoes in ramen is weird! O_o

  5. I seen this in the supermarket, every time i want to buy, but didn’t, as there’s still instant noodle in my house, i cutting down on eating instant noodle, only eat it when there’s nothing to eat at home and hungry….

  6. Oh ya hor, I can add Pork Belly slices in my instant noodles why I never thought of that?

    But I very lazy to cook, even instant noodles I also lazy to cook 😛 .

    • But cooking instant noodles is faster than going out for instant noodles at OldTown (or Ya Kun for Singapore). Cooking instant noodles is the lazy way to have instant noodles. 🙄

  7. Just think of your ramen as the usual instant noodles and you will feel that it is in fact tasty. Cannot compare to those served by ramen specialty shop like what PH and I ate. Not fair to compare.

  8. Your Sunday and Tuesday dinner looked good. You can always ditch the MSG seasoning and dressed the noodles with sesame oil and soya sauce.

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