Putting the Extra in Ordinary...

I recently blogged about a new ramen bar in Northbridge, Perth. And whilst I was not overly impressed with the broth that was served with their homemade noodles - I was more than addicted to the toppings that came with each bowl - most especially the roast pork or chashu. Literally melt in your mouth pork belly that has been braised to perfection in a very delicious concotion of what is most likely soy sauce, sake, mirin, sugar and ginger - really special stuff.

And so, in a stroke of genius (at least I like to think so), I visted Arigataya ramen again and ordered a bowl of japanese curry rice (kare raisu) - with... wait for it, the aforementioned roast pork as a topping.

The curry here on its own was very generic and unfortunately made from a packet roux that tasted all too familiar (we rely on this stuff at home when we're too lazy or time pressed to whip a dinner up). However, paired with the delightfully tasty roast pork - this was one very satisfying lunch - and cheap too!

Just goes to show... sometimes the ordinary just needs a dose of something extra to make it oh so special...

Arigataya Ramen
Roe Street
Northbridge, Perth

Colonel's curry

I'm not going to lie to you - I, just like many people who enjoy well coooked food, have a weakness for the Colonel's fried chicken. Yes... Kentucky deep fried "dirty bird" chicken, whilst so bad for me, does manage to satisfy a craving (albeit briefly) before consistently leaving me in a heap of "why the heck did I do that?".

Yes... there are so many things wrong with the idea of eating mass produced, battery chickens deep fried in artery clogging fat in the 11 secret (than God coz they were probably created in a science lab) herbs and spices... but it does appeal.

A genius way to enjoy the "calorie chicken" is to serve it with steamed rice and japanese curry. Yes.. that's right, Hot and Spicy chicken with home made japanese curry kicks ass. The spicy flavours naturally work well together and also means that you can introduce greens and vegetables into the otherwise sinful meal (any opportunity to lessen the guilt works for me). I like to add chopped chillis, onions, carrot, potato and sweet potato to my curry as well as half a freshly grated apple (preferably fuji) at the end of the cooking process to take the edge off the heat with natural sweetness.

Mmmm... this is one of those shortcuts in life that just make sense... try it to believe it.