Last Good Friday, I've reached my quarter life mark! Happy Birthday to me:D

I'm having the best days in this month.

1. On Good Friday morning, I received a huge bouquet of lovely blooms from my 2 secret lovers/besties (Rochelle and Fiona)! Love you two💋. Then, I was indulging in a wholesome spread of imported fresh catch *squeals*. The lunch buffet in Shangri La Hotel has what it takes to satisfy my cravings for jumbo crab pincers, scallops and mussels. A few drops of Tabasco plus a gentle squeeze on the lemon on the seafood was simply a contentment.

2. On the following day, Ryan and I returned to DB Bistro for the fifth time. The same old restaurant where we had our first date and celebrated every significant occasion over the past one and a half years together. The ambience and attentive servers were just like before. Even the hospitable American restaurant manager who greets any customer (including myself) has never made an eye contact with Ryan till today. Still a mystery and I hope it remains hehe. What's different this time was the decision to order a dozen of oysters instead of half a dozen. Though the slimy shells were from diverse geographic regions, they tasted almost the same to me. Maybe the only dissimilarity was the tinge of fishy odour. After slurping six at one go, I was half full. Other than that the jumbo cocktail prawns were all the I had. As for Ryan, he devoured the entire veggie burger all by himself after I ate a morsel of the falafel patty. *Burp*

3.  Finally on Sunday, I warmed up the chair and plucked up enough courage to complete the entire season of Penny Dreadful in the dark with my eyes glued to the screen most of the time. You may not know this, I have never watched a single horror film/show in the past 24 years. Such a weak heart I know. But I figured this is a level up from the typical teenage romance I used to watch back in my undergraduate days. Certainly, I missed this old habit where my entire day was committed solely for TV. There was no agenda for the day and no frantic moments when time flies in a blink of an eye. I'm in that comfort zone, away from social media, away from interactions on my phone. There's nothing more but happiness that day. 

By the end of Sunday, reality hit me when there were plentiful of perishables in the fridge, staring at me.

The angel in my mind speaks: 





With all that's left and unplanned, I present to you SOBA SALAD with Silver fish. It's a hassle free recipe. All you need is a plan to group the ingredients for the main salad, dressing and toppings. For toppings I usually select something mainly crunchy (silver fish), sticky (sunny side up), and dry (furikake) that set them apart from the texture of the main ingredients. 

For those who are highly concern in their hair health like I do, the silver fish and egg are excellent protein sources and providers of Omega-3 fatty acids for maintaining hair health. However, take the amount in moderation, not every day. 


For the vegetables in this salad, I like them almost cooked for the crunch, and to retain the inherent sweetness they have. The longer the cooking times, the higher the heat, the more vitamins will be lost. Additionally, they will start turning a deeper shade of green, sometimes yellow, you and I may not want to eat that😣

As for shredded vegetables, add them towards the end before bringing the pan off heat. Due to their thinness, it speeds up the time to cook them. So give a quick toss for 30 seconds over medium heat and serve. 


Ingredients (serves 1)

Cooking time: 20 minutes

  • 70g (soba) buckwheat noodles
  • 10 French beans (sliced)
  • 3 mini sweet peppers (sliced)
  • 2 tbsp baby silver fish (air-fried)
  • ½ carrot (shredded) 
  • 1 egg 
  • 1 tbsp furikake 
  • 3 tbsp olive oil

Salad dressing

  • 1 tbsp light soy sauce
  • 1 tbsp Chinese shaoxing wine
  • 1 tbsp toasted white sesame
  • 1 tsp grated ginger
  • ½ tbsp fish sauce
  • ½ red chilli padi (diced)
  • 1 green chili padi (diced)
  • Brown sugar to taste


  • Fill up the stock pot with 500ml water over medium heat. Once it starts boiling, add soba and let it cook for 5-7 minutes or until al dente. Pour soba over a strainer. Place soba in a mixing bowl and put 4 ice cubes to let it cool down, side aside .
  • Place 2 tbsp olive oil in a frying pan over medium heat, add French beans. Cook them for 5 minutes till they are slightly soften and their colours start to pop. Add carrot and sweet peppers and mix all the vegetables for 30 seconds. Scoop them up and set aside.
  • Add 1 tbsp olive oil to the same frying pan. Prepare a sunny side up, it takes about 3-5 minutes for the egg white to turn opaque white while the egg yolk remains runny. Scoop it up and set aside. 
  • Whisk all dressing ingredients and pour it over to the cooled soba in the mixing bowl. Use a chopstick and toss the soba well by separating the soba strands such that they are not in lumps. 
  • Add the vegetables and give it a quick toss again. 
  • Top the soba with a sunny side up, baby silver fish, and furikake.


- Ally