MY DRINK! =D

May I please have an "Iced Grande No Syrup Soy Unshaken 8-Scoop Matcha Green Tea Latte?

sounds so snobby! HAHAHAHA! but it's the proper Starbucks way of order'n MY DRINK, per the cup-mark'n logistics that's stamp'd into every barista aka Starbucks customer service rep's head...or so that's what Starbucks expects...or what I'd expect since I work'd for Starbucks for 5 yrs & 11 months! i REALLY miss work'n there! i still dream about it!!! waking up during the wee hours to open the store. 6a-2:30p = my favorite shift! high school days - 3p-9:30p weekdays, 6:30a-3p weekends. college days - 6a-10a or later =D
in a less snobby way, i would instead order as an "Iced Grande Soy Green Tea Latte, unshaken, with no syrup & with extra matcha" it's basically just soymilk, ice & 8-scoops of matcha powder in a grande cup - SIMPLE! I most enjoy sip'n up the bitter chunks of matcha (& sugar).

but somehow it's always complicated...98% of the time, the cashier or barista would get it wrong :(

so...i stop'd order'n MY DRINK - my most enjoyable beverage that makes me smile with every sip...i now just order something else, anything else...*sad*
 My uber-delicious DIY Starbucks GRTL is made with real Tazo (Starbucks) Matcha powder that I buy off eBay (3rd bag!) & Silk Very Vanilla soymilk - SIMPLE & DELICIOUS~!!!!! I have no idea what's cheaper - buy'n it from Starbucks or making it myself since the Tazo Matcha costs up to $40/bag (S&H included), but I much prefer making it myself! 

 …Starbucks adds Classic Syrup (previously Melon) to the already sweet drink - the matcha powder is like 70% sugar! Plus the barista shakes the drink up so my precious matcha gets stuck to the sides of the shaker & the drink foams up giving you less for your $, and I don't get the sinking bitter chunks of surprise. it's just fabulous! add'd bonus: the cuppa ice from Au Bon Pain is FREE! LOL! but I do make a food purchase…=P

Happy Birthday Alicia!

my new friend Alicia's birthday falls on Christmas Day (every year!!!)! =D

hmmm...does she get one present or does she get two? idk...but she got 2 cakes :)

i made Alicia a red velvet cake (chocolate) with pink cream cheese buttercream roses. the roses were so easy to make & look'd so impressive!

i met Alicia less than a month ago, after Thanksgiving. my neighbors / new friends Eman & David invited me over for homemade sweet potato pie after work, the same day Alicia & i became friends on facebook. we each had a slice of warm fresh-outta-the-oven sweet potato custard pie along with a scoop of chocolate peppermint ice cream (Yay for Holiday flavors), then we split cos they were going to the mall & i home to tofu. a few weeks later, Eman, Alicia & i had a dinner date - we mesh'd so well! making friends = priceless! =D

on to the cake, first i crumb-coat'd it.

then with a large star tip, i just piped circles of buttercream all over the cake, then cover'd the cracks/gaps with small strokes & VOILA! DONE! what's better is that if i mess'd up, all i had to do was scrape off the buttercream & re-pipe =D

this cake was by far my nicest layer'd one EVER!!!!! looks like plain ol' chocolate, but IT'S NOT! IT'S RED VELVET!!! =P

Merry Christmas!!! =D

HO HO HO!!! MERRY CHRISTMAS!!! it's Colinbaby's 1st Christmas! =D remember the Monkey Baby Shower for Baby Poon? this is Baby Colin Nicholas Poon! isn't he adorable? *cheek pinch!* =D

so happy that it's actually snow'n! it's a White Christmas afterall & here's my snow-cover'd Christmas Tree for 2011. =D

i made my first croquembouche ("crunch-in-the-mouth" tower of cream puffs held together w/ caramel) yesterday for an XMas Eve party. it was uber mini, but i was happy with how it turn'd out. 'twas my first @ craft'n w/ caramel & i only end'd up with one sesame-sized blister on my finger from the hot caramel. the base was 6" & the "tree" was about 10" high. the mini cream puffs were fill'd with ghirardelli chocolate custard. YUMMY!

the only thing i didn't like was the custard made with (cocoa and) Williams Sonoma "Crush" vanilla extract w/ seeds - it just tastes weird - too much liquer/liquor??? nobody noticed the odd taste, but Wilson & i both disliked it.

it was so fun & easy to make~! can't wait to make a grander one in the future for someone's special occasion =D

Homemade Christmas Goodies

i came in to work & saw this cute penguin ice-skating on my desk. Yippy! what could it have brought? :)

my co-worker Ryan sent the little penguin to me with lots of yummy Christmas treats made by his wife. They're SOOO SWEET (Ryan, his wife & of course all of the yummies!!!!! there's a pretzel stick, 3 cakepops, 2 fudge caramels & 2 chocolate-drench'd oreos. Lucky Me! =D

the cakepop was SOOOOO DELICIOUS!!!!! not overly sweet since the cake was actually baked as a ball, rather than crumb'd & mix'd with frosting to form the ball (gotta inquire about the baking pan for this =P).

to the oreo! OMG! even better: it's DOUBLE-STUF'd! =D

i wonder if the rest of the goodies will last me until lunch time. =D

spam buns anyone? =D

anyone who follows me on facebook gets freak'd out see'n how much luncheon meat aka "Spam" i eat. i can eat it 3 meals/day - with eggs & toast for breakfast, with macaroni for lunch, with spicy Korean stew for dinner, even with rice, or fried rice, or ramen. all that fat & sodium...terrible diet of mine! LOL! i don't think i'll ever get sick of it, still got lots of new ways to enjoy it like spam musubi - Hawaiian spam sushi! i just came across another new way: Luncheon Meat Buns! think i'll finally try my hand @ making bread, work'n with with yeast :)

don't these look yummy?

belated bday post

been too lazy to post pix of my Hello Kitty Birthday Bash. here are a few from my phone.

all the food - not much, ran outta time. clockwise: katsu sandwiches, salad with sesame ginger dressing, Japanese hamburg patties, my cake, vanilla cupcakes w/ strawberry swiss meringue buttercream made w/ powder'd dehydrated strawberries, tiramisu & giant sugar cookies of Hello Kitty's head, mini apple pies, miso soup with Hello Kitty shaped tofu, Korean curry with Hello Kitty die-cut carrots & potatoes, more katsu sandwiches, rare green tea yogurt cheesecake :)

my most interesting birthday cake ever!!! hehehe. Hello Kitty end'd up look'n funny & i almost gave up on her. LOL! good thing i didn't cos she sure was delicious - 3 layers of Ghirardelli chocolate cake sandwich'd with chocolate swiss meringue buttercream, coat'd with made-by-me marshmallow fondant & decorated with CandyMelts. too bad i forgot to take a picture with her - we wore match'n dresses! :) and vanilla cupcakes with Hello Kitty rings

Japanese chicken katsu (fry'd cutlet) sandwiches with wasabi mayo & tonkatsu sauce (Japanese worchestershire sauce)

Rare Japanese matcha (powder'd green tea) yogurt cheesecake

Judy's mini apple pies - they have Hello Kitty imprint'd on them! :) and big BIG big naked sugar cookies, ran outta time to ice them & make them pretty :(

Phuong's uber-cute Hello Kitty macarons w/ raspberry jam

i gave Hello Kitty a bath! a Korean curry bath equip'd with potatoes & carrots cut-outs of herself.

the most amazing tiramisu i've ever made & ever eaten!!! i didn't use a recipe & pretty much wing'd it, but it's simple to make - egg yolks, mascarpone cheese, sugar, heavy cream, fresh-brew'd Starbucks espresso, fabulous melt-in-mouth French lady fingers from Trader Joe's & dust'd with Ghirardelli cocoa powder & powder'd sugar

everyone was full by the time i got around to cut'n the cake, so i end'd up taking 75% of the cake home - the head only. when i woke up the next morning, the day of my birthday, i lit a candle, made a wish & had yummy cake for breakfast. =D

alongside the cake, i had macarons too! lucky me!

breakfast for the birthday girl =D

after dessert, i had a Hello Kitty egg (& ketchup) sandwich

more pix to come!

and of course, more Hello Kitty parties!!! WOOT WOOT!!!

are you STRESSED?

have some or make some DESSERTS!

uber fun photo from Annie.

plan'n for bday party & thanksgiving

so for my party, i think the final menu will be: curry, hamburg, katsu sandwiches, miso soup, coconut madeleines, tiramisu, green tea yogurt cheesecake, cake, bakery-style vanilla cupcakes with pink buttercream, iced cookies, and bubble thai iced tea :) i hope this'll be enough food. i still wanna add other desserts of novel flavors though - kurogoma, marron, strawberry, mango, lychee, redbean. maybe i'll add a cup'd dessert - mousse or panna cotta...hmm...think think think...

for thanksgiving, i have 2 ideas in mind for desserts, featuring the most appropriate thanksgiving dessert ingredients - pumpkin & cranberries. i've never had pumpkin anything & i only like cranberries when it's a juice mix'd with pineapple or when it's dried & in my tarragon chicken salad...

...hmmm...is it bad to bake/cook something for others to enjoy if i won't even try or enjoy? ....errrrr....i think it's alright! same goes for yogurt, i don't like it, but i plan on making a yogurt cheesecake for the Hello Kitty party...=P

so, back to the pumpkin & cranberries. for the pumpkin, i found this REALLY cool recipe in one of the 4 books my brother just bought me from Hong Kong - a custard baked inside a pumpkin with marshmallows toast'd on top. the custard is simple - just water, eggs, milk & sugar. but i think i'm gonna add some of the pumpkin flesh to it :) as for the cranberries, i start'd with a cranberry cheesecake to a cranberry red or white wine jelly to a cranberry souffle cheesecake (attempt #4) - just a vanilla cheesecake with cranberries on the bottom.

exciting!!! hope all goes well. :)

cake decorating classes & Hello Kitty

SUPER DUPER UBER EXCITED!!! I just sign'd up for 2 cake-decorating classes @ Amanda Oakleaf Cakes - an intro to decorating with fondant & gumpaste & a more advanced class on creating multi-tier'd cakes decorated with fondant & gumpaste. Can't wait!!! First class is next Tuesday - WICK'D EXCITING!!!

Fun With Fondant

this class is another beginner level precursor to the other classes that focus on fondant decorated cakes.  you will be given a pre-crumb-coated cake and shown how to fondant and decorate it with decorations you will also make out of fondant and gumpaste.  class is approximately 3 hours long and includes all supplies needed to create a fondant decorated cake 5″ in diameter -which you can take home to display and devour after the class is over!

Fondant PT. 2 – Elegant Multi-tiered Cakes

As a fun class for more advanced students, you will be creating a elegant, two-tiered, fondant covered cake that would be appropriate for a small wedding or birthday. Will discuss various fondant, gumpaste, and piping techniques as well as structural requirements for multi-tiered cakes. 
 
the first class happens to be 3 days before I make my Hello Kitty birthday cake so it works out fabulously. it'll prep me to make, hopefully, my proudest cake creation ever. LOL! none of them ever came out as plan'd...sometimes better, sometimes worst, but either way, something's wrong with it (according to me)...=(
 
here's what i had in mind - the keroppi cupcake stand cake & coincidentally it'll require fondant. i used fondant once ever, last year @ Sanrio's Small Gift LA making a Hello Kitty cupcake & a Chococat cupcake. Awfully fun, but i didn't eat the fondant - who does?!?!?...
 

Since Judy, Julie & i are gonna wear our Hello Kitty dresses for the event, i'm gonna dress up my Hello Kitty cupcake-stand cake in the same dress! =D gotta start work'n on it ASAP so it'll come out the way i plan. IT'S CRAZY! i'm gonna use the lace from tofu's Halloween dress to make tutu on the cupcake stand (see Keroppi's striped red & white "body"?) this'll be totally crazy fun!!! just gotta start preparations early!!! plan'n has been underway. i must not wait til last minute, must not disappoint (myself)! LOL! i've gotta feed 20 people with all Hello Kitty-fied food & desserts. last year's Hello Kitty Brunch underfed everyone since i ran outta time on cooking/baking. then the Hello Kitty Sushi party for Judy's bday turn'd out to be only 50% Hello Kitty. SO...this time, it's gotta be BIGGER & BETTER!!! =D

preliminary menu

korean curry with rice, hk potatoes, hk carrots w/ "hk in a curry bath" - head (nigiri sushi mold) & paws (rounds) floating atop curry, hk eyes will be kampyo, nose takuan, whiskers seaweed

japanese chicken katsu sandwiches - bread'd & fry'd chicken sandwich'd with hk-shaped bread, wasabi mayo & tonkatsu sauce - brush on tonkatsu sauce for face (same as brunch)

japanese hamburg - hk-shaped hamburger patties pan-fry'd & served with rice & okonomiyaki tare

mixed greens with ginger sesame dressing

miso soup w/ hk-shaped tofu & scallions - anchovy broth

cake - hk head cover'd with fondant - 3-4 layers of mini cake - flavor TBD

cupcakes w/ buttercream - flavors TBD

big iced HK head cookies for favors (20) - sugar cookies iced with color'd wilton royal icing

coconut tapioca pudding with pineapple top'd with a tiny hk-head sugar (veggie cutter size) cookie

madeleines - "baked" in wafflemaker - vanilla, green tea & chocolate?

mille feuille - layers of hk-shaped puff pastry sandwich'd with sliced strawberries & vanilla custard, dollop of whip'd cream & half strawberry

tiramisu - firm'd with gelatin - mascarpone, whip'd cream, egg yolks, lady fingers, cocoa, espresso - frozen, cut, then dust'd with cocoa & then powder'd sugar for hk face

rare cheesecake mold'd in mcd hk case - what flavor? with crust?

or jelly or pudding or panna cotta mold'd in mcd hk case

non-HK bubble thai iced tea

caffe latte w/ hello kitty cocoa design?

HK head-shaped fruit tarts - almond crust with custard & berries

Judy's HK apple pie "cupcakes"

more TBD =D

Sugarminuet Balletusa

my next fun baking project will be this weekend! Yay! i'll be baking for Lici's Baby Shower =D the cake will be a 2-tier carrot cake fill'd with white chocolate cream cheese buttercream, frost'd with white chocolate ganache, & top'd with an iced cookie of Balletusa, the pink genius ballerina bunny from Sanrio's Sugarminuet. can't wait!!!

Soymilk Red Bean Cake

Post from January 13, 2011 (original blog deleted)

Took the day off today from work. =D

I just baked 2 mini-ish loaves of Soymilk Red Bean Cake, with a recipe adapt'd from Quick & Easy Soymilk Desserts by Yasuyo Shida. I love this book!!! Came across it a few years ago on amazon.com. I assume that it was originally a Japanese publication, but translated & publish'd in English. Funny thing is that it has 2 exact recipes with the exact photos as in one of my Japanese-text cookbooks - I was so thrill'd cos I can better decipher the Japanese words/terms in the Japanese recipes with the guide of the English ones. I can somewhat understand the Kanji & Katagana in them, but my eyes get dizzy after staring @ the Japanese for minute after minute. =P

Here is the original recipe from the book:

Red Bean Cake (for 1 loaf)

Ingredients:

2 eggs, separated

2 oz (55 g) granulated sugar

5/6 oz (25 g) powdered sugar

3-1/6 oz (95 g) all-purpose flour

1 tsp baking powder

1/2 tsp salt

30 ml soymilk, blended with

   30 ml vegetable oil

4-2/3 oz (140 g) canned red bean paste

1/4 oz (10 g) sugar-glazed red beans

Do-Ahead Tips

• let eggs stand @ room tempurature
• sift together flour & baking powder
• Preheat oven to 340 F
• Lightly butter the loaf pan & coat with flour - shake off excess flour

1. In a bowl, beat egg yolks with half amount of the granulated sugar until thickened. Stir in half amount of the powdered sugar. Beat well, and add the remaining powdered sugar.
2. When dropping consistency is achieved, fold in bean jam. Combine soymilk & oil, and stir into the batter.
3. Make meringue. In a clean bowl, beat egg whites until almost stiff. Add remaining granulated sugar and whisk until very stiff.
4. Add half of the meringue to the egg mixture and mix lightly. Fold in half of the flour mixture. When flour is still visible, fold in half of the sugar-glazed beans. Fold in the remaining meringue, flour mixture, then remaining beans. Blend well at this final stage.
5. Pour into pan and bake at 340 F for 25-30 minutes.


ENJOY!!!


(my variations: I replaced the vegetable oil with more soy milk since I want'd to use soybean oil, but only had olive oil. While typing this, I realized that i left out the salt. Also, I used only canned red bean, about a half cup of it, didn't differentiate between paste & beans...p.s. the measurements are in cups or spoons, so a scale would be uber-useful).

Can't wait to taste it (still baking...5 more minutes?)

Tofu probably will love it too!!! He kept try'n to sniff & lick the batter on the table while I was prep'n. I'll probably serve him a tiny chunk with some vanilla haagen dazs...hehehe. i spoil this puppy, in a bad way...BAD MOMMY! BAD ME!!! it's just a little bit...=P He takes it from me - his never-end'n scurry'n for food. His name probably has something to do with his welcoming appetite too.

Cakes should be done. Lemme check! *EXCITED!*

Just gonna let the tops brown for a few more minutes cos a brown'd & crunchy caketop is the best part!!!

Cake is done - very light & fluffy, not too sweet, chewy & YUMMY! i think i coulda made one taller loaf. The 2 loaves didn't rise as much as I had expect'd, but then again, now I get 2 crunchy cake tops as opposed to one. NICE!!!

*UPDATE* i literally just consumed one entire loaf - wick'd addictive chewy sweetness!!! gotta try hard to share the other loaf. hehehe.

Hong Kong-style breakfast with Tofu

Post from November 27, 2010 (original blog deleted)

it's Saturday morning & I've been sick for more than a week - making tons of snotty wontons & try'n to hold the coughs, so what's better than to warm up with a nice hot breakfast in this 39 degree (but "feels like 30 degrees") weather. i made a quick Hong Kong-style macaroni with green peas, luncheon meat (mmm mmm...love luncheon meat! :D), a fried egg & a few drops of oyster sauce.

more vanilla bean & green tea buttercream cupcakes!!!

Post from November 27, 2010 (original blog deleted)

the cupcakes from 2 days ago turn'd out so well that i made more today, tweek'n the recipe a little & they came out fabulously fluffy & even more yummy!!!

the ones from Thanksgiving were my first batch of made-from-scratch cupcakes & my first batch made in years (previously made them from cake mixes). I was pretty obsess'd with cupcake books for awhile, but haven't made any until 2 days ago. I found a recipe online & changed it a bit, then - VOILA! YUMMY CUPCAKES by Carrie & her sidekick Tofu.

Still had leftover green tea buttercream, so this time i piped some on top of the warm cupcakes & made a smooth mess (lots of frosting roll'd down the foil...)

For the decoration, I melt'd some white chocolate, sprinkled on some sakura sugar & cut out a sakura shape. The sakura sugar was gift'd to me by my buddy Kaori while I was in Japan during March. It's very pretty & actually has real dried sakura cherry blossom flower flakes & leaf flakes in it. Sakura flavor is actually extract'd from the leaves, so the pink flowers are just for that pretty touch, whereas the leaves carry the flavor. I LOVE SAKURA!!! btw it's call'd さくらのお砂糖 available to buy here (not sure it ships to the US tho...): http://store.shopping.yahoo.co.jp/seescore/038123.html

Kaori also gave me some Sakura-An (bean paste) & I bot some sakura extract & salt'd sakura leaves while in Tokyo. I've been want'n to experiment with them, but it's been 8 monthes & I've been too lazy to use them (hope they're still good)...

Back to the cupcakes =D

Tofu had a few licks, then Mommy took it away...Enjoy!

Vanilla Bean Cupcakes (Recipe #2 - Even Better Cupcakes!)
recipe yields about 10-12 cupcakes1 stick unsalted butter @ room temperature
3/4 C Sugar In The Raw turbinado sugar

2 large eggs
1.5 C Pillsbury Softasilk Cake Flour

1 t baking powder
0.5 C milk
1 t Nielsen-Massey Vanilla Bean Paste

1. Preheat oven to 350 F
2. Beat butter for 30 seconds until soft

3. Add sugar, beat for 2-3 minutes until light & fluffy
4. Add eggs one at a time & beat to mix in

5. Sift together flour & baking powder, add to batter, mix well
6. Add milk & vanilla, mix well

7. Using 2 teaspoons, spoon batter into cupcake pans lined with baking cups.

8. Bake 25 minutes (i turn'd up the heat to 400 F for last 2-3 minutes to brown & crunch up the tops).

I took 152 pictures today...LOL! That's the art of procrastination!!! I have to write up my year-end self evaluation, as well as all those year-end performance reviews for my direct reports...I really dislike being a manager!...our work is sooooo insignificant (we click, click, click, print, print, print, stare @ the computer...& pretty much do the same thing everyday), but we're expect'd to embellish the self-evaluations, performance reviews & of course interview'n spiel to make our daily responsibilities sound soooo significant & wonderfully corporate...IT'S A VERY DIFFICULT TASK!!! thus i can't get myself to start writing eventho they're due on Monday morning (gotta finish by tomorrow night & log-in from home...UGH!!!), follow'd by one-to-one meetings to discuss what we've written...I'll most likely copy-&-paste all the jibberish that I wrote in the mid-years...GOOD LUCK to me!!! hehehe...anyways, here are some more photos =D

 

 

 

 

 

 

 

 Look how fluffy!!! 

Poor Tofu always gets so many flashes in his eyes, but he's too wicked cute & Mommy's too obsess'd with taking pictures with her 2 cameras, that the poor pup just has to half-close his eyes...hehehe

tofu vs. cupcakes

Post from November 25, 2010 (original blog deleted)

Here goes our first real post. =D Tofu & I would like to wish everyone a Happy Thanksgiving Day!!! We celebrated by sharing some fresh chicken & some sweet potatoes, then we play'd outside for a bit & decided to make cupcakes.


Here's a shot of Tofu & my cupcakes out in the backyard.

 

Vanilla Bean Cupcakes
recipe yields about 10 cupcakes


1 stick unsalted butter @ room temperature
3/4 C sugar
2 large eggs
1.5 C all-purpose flour
1 t baking powder
0.5 C milk
1 t Nielsen-Massey Vanilla Bean Paste


1. Preheat oven to 350 F

2. Beat butter for 30 seconds until soft

3. Add sugar, beat for 2-3 minutes until light & fluffy
4. Add eggs one at a time & beat to mix in

5. Sift together flour & baking powder, add to batter, mix well
6. Add milk & vanilla, mix well

7. Using 2 teaspoons, spoon batter into cupcake pans lined with baking cups.

8. Bake 25 minutes (i turn'd up the heat to 400 F for last 2-3 minutes to brown & crunch up the tops).

Green Tea "Matcha 抹茶" Buttercream Frosting

0.5 stick unsalted butter @ room temperature
1.5 C confectioner's sugar (aka powdered sugar)
0.25 C milk
2 T green tea powder (matcha)
0.5 t Nielsen-Massey Vanilla Bean Paste

1. Combine everything & beat 3-5 minutes until creamy

Enjoy!!!

yet another one...=P

Post from March 14.


too many things. too many thoughts. too many days later.


i've been hav'n a very difficult time try'n to come up with a blog name for MY blog - a blog all about ME & my many OBSESSIONS!!!!!


...so i created yet another blog!


here it is!


the blog name says it all.


this blog is about ME, MYSELF & I!!!


carrie! carie! cariie!


carrie - "official"


carie - start'd using this in college since my school email had to hav 8 letters


cariie - thought this look'd pretty cool when bebe mispell'd it on fb...hehehe.


welcome to my world of tofupuppy, family, friends, food, DESSERT!, Hello Kitty, etc.

instant ramen with luncheon meat & fry'd egg

Post from April 17.

ramen. luncheon meat. eggs.

LOVE! LOVE!! LOVE!!!

i grew up eat'n Nissin's 出前一丁 brand 公仔麵 ("Doll Noodles"). we'd buy them by the box of 30 packs. i remember each bag used to cost about $0.35 sold individually, but nowadays, expect to pay $0.79/bag! still worth it tho! it's just such a comfort food. ready in 3 minutes! delicious every time! a few yrs ago, for months, all the stores were out of 出前一丁 & i was VERY depress'd over the fact. this was due to a rumor'd "import/export" restriction maybe related to quality issues (?). Fortunately, after those long few months, the shelves were stock'd back up. During that time, I desperately tried to find a replacement, but no other brand can compare.

All of the 出前一丁 flavors that I've ever eaten (Chicken, Satay, Curry, Tom Yum, Miso, Shoyu, Teriyaki, Shrimp, etc.) were manufactured by Hong Kong's Nissin. The only flavor I found in Japan was "Original" with sesame oil. Therefore, I really do love Hong Kong's Nissin!!! Thank you! =D

P.S. will u pls bring back the "Stir Fry" Chicken & Sesame ramen & the Tom Yum flavor soup ramen?

a few weeks ago, i made "ramen salad" - boil'd & drain'd 出前一丁 ramen with Japanese sesame almond cashew & peanut dressing. it was YUMMY!!!

i love ramen!!! instant or not!!! =D