休息了三天，却都是那么的忙。人就是这样，每天都忙忙忙，到头来也不知到在忙些什么。这几天都在忙着家务事。除了洗衣，煮饭，还要拔那永远都拔不完的野草。春天到了，是时候整理一下野草丛生的花园。今天又给花园增添了几种花的品种。有自紫的，红的，白的和黄的。希望都给我乖乖发芽吧！我老公乘我不在，将我的香蕉树除了。姐啊，你别期望来我家拿香蕉叶做糕了。没了！！他也把我的“公鸡”树修剪了刃掉。我看了很心痛，快把他们拿进屋里来，将他们摆设一下，桌上就可以有一盆美美的花啦！看来我们是最佳拍档，一个会丢一个会收。我在这里分享一下所谓的“公鸡”花。这名子是我们自己给的，因为它的颜色有一点想公鸡的冠，所以就给我们取名为“公鸡花”了。 好吧，辛苦的休息日，来个简单的日本面和最爱的软壳螃蟹慰劳一下。想到明天又是一连上两班，好苦！
Ingredients:
1 tbs sunflower oil
400g sashimi grade salmon
¼ cup white sesame seeds
¼ cup black sesame seeds
200g soba noodles
1 cup shelled soy beans
1 lebanese cucumber, cut into wedges
1 punnet snow pea sprouts, trimmed
1 avocado, sliced
4 spring onions, sliced on an angle
Picked ginger to serve
2 Soft shell crab
Tempura batter
Dressing
2tsp caster sugar
1 tsp wasabi paste
1/3 cup ponzu (citrus soy)
2 tbs fish oil sauce
Juice of 1 lime
Method:
1. Heat the oil in a frypan over high heat. Add the salmon and sear for 1 minute on each side. You want the salmon to remain rare on the inside. Allow to cool slightly.
2. Combine the sesame seeds on a clean chopping board and roll the salmon in the seeds to completely coat. Enclose salmon tightly in plastic wrap, twisting ends to secure. Chill in the fridge for 30 minutes.
3. For dressing, combine all the ingredients in a bowl and set aside.
4. Deep fried soft shell with tempura batter till golden brown
5. Cook the soba noodles according to the packer instruction, adding the soy beans for the final minute, the drain and refresh. (I plunge the soba noodle into cold water to stop the cooking process).
6. Meanwhile, remove the salmon from the fridge and slice 5mm thick.
7. Toss the noodles and soy beans with the cucumber, sprouts, avocado, spring onion and dressing. Divide among serving plates then top with salmon slice and garnish with pickled ginger.
Reference: ABC , delicious, More Please pg30 See this
老公啊，路边的野花别乱裁，我家的美花别乱剪。
