Friday, 13 February 2015

Ramen Goodness // #foodporn 10 - hotspot near A'dam

A bowl of wonderful deliciousness, a bombastic fantastic explosion of flavors, savory and sweet, slurpidy slurp, more slurping involved and at the end you get to enjoy a lovely broth, maybe mixed with rice; everybody has his/hers own habits.

Hey guys! How have you all been? This is the first time in two weeks that I have time to simply sit here and just blog. I'm two weeks into my second semester and things are going pretty good so far, still loving it of course! Literature, Art, Philosophy, Religion, Premodern Chinese and Modern Chinese History are my new courses; so far, so good. I'm especially curious of how the religion part will be. It has always amazed me how odd and weird Chinese religions are, especially the superstitions. 
A lot of things happened to me this past few weeks and I have to say that the new year started pretty well, haha. I'm glad that I really had the chance to clear my mind and start this semester as a fresher and "more zen" version of myself. 
The posts of the past few weeks were a bit less personal, because I had planned them beforehand. So sorry for my lack of personal input and I will assure you that my posts will be a bit more "interesting" :p Oh, I've missed this a lot! Anyway, back to the food...

Restaurant Raku is a small restaurant owned by Japanese people (no Chinese, hooray!). It's in a very tranquil neighborhood and the busstation is nearby, so using public transportation will be advised! Tip: be early if you want to eat lunch here! You can't make a reservation for lunchtime, only for dinner!
Their broth is light, not too oily and super flavorful; the noodles chewy; the condiments were okay. Their gyoza have a lot of veggies in them, so that's a plus!
Kimuchi Miso Ramen, Normal Miso Ramen and my Yasai Curry Miso Ramen
I would definitely recommend to have a ramen lunch at this place. A lunch set (with gyoza, pickles and a bowl of rice) is 12-16 euro. Pretty reasonably priced for a fresh selfmade bowl of goodness.

Thank you for reading this post and I'll see y'all soon!
Take care, Jessy

Monday, 2 February 2015

Strong EyeBrow Game?

Back in the days that I could tie all my hair in a low bun, good times, good times. I had this idea to write a post about eyebrows for a very, very long time - no, I am not kidding you haha -. I think the brow area is very underestimated by a lot of people, including myself. I hate doing my eyebrows and I had lot of struggles to make them look a bit more styled. I had good ol' Asian triangle eyebrows and I really wanted to get rid of them. I did my research, watched a few youtube videos and how to blog posts and did da thing - Legend of Korra reference, facepalm . Anyway, I wanted to share my eyebrow routine, even though my brows look like shit most of the time. By the way, I would love to hear some tips from you guys! Let's see how I do my eyebrow game, aight - prepare for creepy close-ups -. 

[ Go, Charlie Brown - Catrice ]

[ Make sure the bottom of "tail" of your brow is very sharp as well. ]

[ Hashtag almost no makeup... only a bit concealer ]

Note: Since these are pictures of a while ago, I have to admit that my eyebrow routine changed a bit. I use way less powder now, so my eyebrows don't look as harsh and dark now as they were back in October. The reason is that my brows are a lot fuller now, so less powder is needed. 

Anyway, enough brow talk. Thank you for stopping by and I hope to see you very soon!

Take Care X, Jessy

Thursday, 29 January 2015

Panna Cotta Recipe

30 minutes prep time // 4 hours waiting time
1. Split the vanilla pod and remove the seeds.
2. Put the double cream, the vanilla seeds and 50 grams of sugar into a pan. Let it simmer for 15 minutes. Make sure you stir ones in a while; keep an eye on the cream and don't boil it!
3. Meanwhile soak the gelatine leaves in cold water. 
4. When the vanilla seeds begin to float on the top (after about 15 minutes) you can remove the vanilla pod from the cream. 
5. Squeeze out the water out of the gelatine leaves and put the leaves into the cream. Stir until dissolved.
6. Grab four cups and make sure they are a bit wet on the inside, so it's easier to take the panna cotta out of the cup later on.
7. Pour the cream into the cups. 
8. Seal the tops with some clingfilm to prevent the pudding absorbing smells from your fridge.
9. Let the puddings set in a fridge for 4 hours.
10. Meanwhile, cut the strawberries in small pieces and put them in a bowl.
11. Add the remaining sugar and mix until dissolved. 
12. Serve the puddings by putting a knife at the rim. Make sure there will be a lot of air between the pudding and the cup. If you think the pudding is loosened enough, try carefully put the cup down onto a plate. The pudding should loosen very easily.

Easy peasy lemon squeezy. If I can make it, so can you! I love this recipe. It's so simple :) I hope you enjoyed this post and let me know if you're going to make this too! You can tag me @makeable on instagram.

Thank you for visiting and see you soon!
Take care!