Entri pertama untuk 2015...

...adalah entri yang berkisarkan tentang... 

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...MAKANAN! Food! O-tabemono! (food!) Omaigad I am such a glutton! LoLoLoL~ X3

One of my "runny omurice" attempts done sometime in 2014, most recent one, almost got it right, almost... this was slightly runny, slightly...

Whaaat?! Again with the omurice?? Why is this plain83 person so obsessed with the friggin Japanese runny omelet rice, to the extent of making it her first entry for the year 2015, hence starting off the year with a food entry? And it's about omurice, again?! What the, of all the things...?? Plain-san, daijoubu desu ka? (Plain, are you O.K?) LoL~ ;3

Ehem, chill please... aku tak ada idea sangat nak tulis pasal apa sebenarnya sebagai entri permulaan yang "proper" bagi sesuatu tahun itu, and to over-think about what to write in my blog in order to make it somewhat "meaningful" enough to start off the year is so..... unnecessarily mendokusai (troublesome). LoL, chill people, a blog is just a blog ;3 

So, why omurice? Well, it's just so damn challenging to successfully make this particular version of omurice, and yes, I am some kind of a food enthusiast, or some people call "foodie". After a few trials of making this 'crazy-hard-to-accomplish' runny omurice, I am now able to pin-point some critical control points (CCP) within the process of making this special runny omurice, and they are;

#1. Api. Yes, the fire on the stove. Api perlu besar dan sekata, dan api pada bahagian tengah itu perlulah seboleh-bolehnya sama kuat dengan api di bahagian bulatan pada parameter luarannya. 

#2. Kuali. The nature of the frying pan. Kuali itu perlulah berbentuk leper, bulat, melengkung di bahagian tepi, jenis non-stick pan, dan bersaiz sederhana (~18cm in diameter for an egg mixture containing 2 large eggs, 1 tsp shoyu, 2 tbsp water).  

#3. Teknik. Teknik yang betul serta ketangkasan semasa proses mengimbangkan omelet di atas api besar yang sekata, sememangnya merupakan cabaran yang paling ultimate dalam usaha mendapatkan hasil yang baik. To get a clearer picture of what the heck I'm talking about here, sila lihat video berikut yang mana aku rembat dari youtube. Tengok chef pakar omurice tu bikin runny omurice at Kyoto's KichiKichi Restaurant macam mana, gila terer, killer skills! X3

KichiKichi Restaurant, Kyoto

Dou? Sugoi desho? (Amacam? Hebat bukan?). Mesti best giler kalau dapat bikin runny omurice tahap tu. Oh what a very superb and glorious feeling that must be! Omnomnomnom! X3  

~Happy New Year 2015~

Jya mata ne, koneko-tachi chan~ ( =^w^= )