Kobe Beef Lunch - Sunday, 3 Feb 2013
Here’s our homecooked lunch today, which is the first meal that the mil whipped up for us since her return from Hong Kong yesterday.
1) Kobe beef #5, flown from Japan to Hong Kong, which the mil brought back from Hong Kong yesterday
2) Super sweet and juicy cherries which the mil brought back from HK
3) Homemade whipped potatoes. After mashing up the potatoes, we used a hand mixer to whip up the potatoes so that the texture is smoother. Seasoned with fresh milk and a dash of salt and pepper
The Kobe beef was really juicy. The kids ate medium well and without any salt or pepper, yet it was really juicy and tasty, without a tinge of beef odor. Now I know why Kobe beef is frigging expensive! The piece of steak you see in this picture cost over RM100 a piece. It’s the tenderness, texture and the juiciness of the meat that give Kobe beef a cut above the rest. The adults ate medium rare and seasoned with a little salt and pepper.
Kobe beef refers to cuts of beef from the black Tajima-ushi strain of Wagyū cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, and more.
Tonight, the mil is cooking dinner again. I think she is going to pan fry Salmon fish, braise pork ribs, steam Chinese sausages from HK and stir fry a veggie. We so miss her homecooked dishes and I am SO happy I don’t have to sweat it out in the kitchen anymore, for the next few months LOL!
Koo Ma, the girls said thank you very much for the Kobe beef, cherries, shoes and all the goodies!