I wanted to dedicate this post to the wonderful food that is konnyaku! It looks like some gross slimy sea creature but it’s actually a type of yam! The best part is that it’s said to be low calorie and high in fiber. I don’t know about the fiber part but I don’t really care because I personally just like it. Some might find the texture unappealing as it’s a bit rubbery, but I find it very similar to the texture of narutomaki, which I love. At Fujiya, in the prepared food section, they sell spicy konnyaku, so I have been getting the large size of that (pictured below) and eating it with a ramen egg for lunch. It seriously looks really unappealing but I think it’s delicious.

I also tried making konnyaku steak! It turned out really well. The texture was nothing like real steak so if that’s what you’re looking for, this won’t be for you. I personally don’t like the texture of red meat so this is perfect for me. Next time, I would slice the pieces thinner but it was very easy to prepare, short to cook, and tasted great. Dustin said he liked how peppery it was. I looked up a few different recipes for this and ended up using one but modifying it a bit. I served it with the bok choy and dirty rice from this post, except instead of rice, I substituted quinoa, which was very tasty.

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  • Konnyaku Steak
  • The original recipe can be found here. I modified it a little bit to suit our tastes better.

  • 1 block konnyaku
  • 2 tbsp soy sauce
  • 2 tsp Mirin
  • 2 tsp BullDog Vegetable & Fruit Semi-Sweet Sauce
  • 4 cloves garlic, minced
  • black pepper to taste
  • salt to taste
  • Instructions
    1. Make shallow cuts into the konnyaku to allow the flavors to be absorbed, then slice into 5 mm thick pieces.
    2. Combine the seasoning ingredients in a bowl, then add the konnyaku and marinate for about 10 minutes.
    3. Fry the konnyaku over low-medium heat until crispy. Add salt and pepper to your liking. Transfer to a dish.
    4. Boil the sauce from Step 2 over medium heat.
    5. Drizzle the sauce from the boiled sauce over the konnyaku, season with wasabi, then serve.


    Since this post is all about konnyaku, i’ll also mention that the noodles I used in my japchae were konnyaku too!


    Tonight, I tried my hand at Japchae! We usually order from a place nearby but I found some Ajumma Republic Japchae Sauce when I was at T&T and thought I would give it a shot. It’s not as good as the restaurant’s but it’s still tasty. I also like that it uses shirataki noodles, which are healthier. They have a bit of a rubbery texture but I like it. I used some marinated tofurkey for the protein but it had a strange aftertaste so next time, i’m going to use regular smoked or pressed tofu.


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  • Japchae
  • sesame oil
  • 1 package smoked tofu
  • 2 packages shirataki noodles (approx 400g)
  • 1 cup spinach
  • 6 cloves garlic, sliced
  • 1/2 jumbo carrot, cut into matchsticks
  • 2 cups mushrooms, chopped
  • 1 medium zucchini, cut into matchsticks
  • 1 cup Ajumma Republic Japchae Sauce
  • Instructions
    1. Rinse noodles with cold water to remove fishy taste. Drain water then add a small amount of sesame oil and mix until coated.
    2. Blanch spinach and set aside.
    3. Press the tofu with paper towels to drain out any excess moisture. Fry the tofu in a wok with some sesame oil until lightly browned. Remove from wok and set aside for later.
    4. Fry the garlic on high heat until fragrant then add carrots and mushrooms. After a couple minutes, add the zucchini and sauce.
    5. Cook on medium-low heat until vegetables have softened and most of sauce has been soaked up.


    Vindictus Outfits

    Some other gems I found in my old photobucket account were screenshots of my various Vindictus outfits. My top priority in MMOs has always been customization and aesthetics. Vindictus was such a pretty game and I loved how you could make so many combinations. Too bad the servers are practically empty these days…

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    Out Of This World

    If Dustin and I ever decide to do something, we tend to go all out on it. We both work at the same place and luckily our employer has the same idea when it comes to the annual holiday party; they go ALL OUT. The theme for the last one was “Out Of This World”. It was pretty open to interpretation but we went for a metallic, holographic look.

    I bought this amazing cage dress in holographic silver from MONAMORaccessories on etsy. Dustin ordered a turquoise sequinned blazer from Amazon. When we were in Vegas, he found this perfect pair of holographic converse. They were kind of expensive, but they were so pretty and perfect for our look so he ended up buying them. I was dreading wearing heels so I actually ordered a pair online since they didn’t carry my size at that store but mine arrived two days after the party so I wasn’t able to wear them. I think it turned out to be for the best though because the heels looked way better and were actually super comfortable because I managed to break them in by then.

    Also while in Vegas, we happened upon a shop selling these awesome hats. By the way they looked, we were both expecting them to be super expensive but were surprised to find that they were actually only around $30-$40 USD. We each picked one up and they ended up being perfect; I feel like they really pull our look together. Dustin also ordered an acrylic cane on Amazon. When it arrived, the bottom rubber piece was gray, which made it look a bit geriatric, so he spray painted it white, and stuck a blue light inside. It ended up looking super cool because the light radiated up the acrylic, lighting up the whole cane.

    My friend, the super-talented Nina did my make-up and I am so happy with it. It was heavily inspired by this piece from one of my favourite artists, the late Qinni, and I think it turned out beautifully.

    Our employer pulled out all the stops for this party. The food was amazing, and there were bunch of activities going on like laser tag, charicatures, alien beauty bar, and various interesting photobooths. Lots of people were dressed up and I saw a bunch of different space and sci-fi costumes. The decor was my favourite part, everything looked so awesome. It was very immersive, right from the moment that you enter. You forget that you’re actually in a hotel conference room!



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    Spicy Yakisoba with a Fried Egg

    A quick, easy meal that I have been making these days is yakisoba. It’s great because I can use up all the extra cabbage we end up with when I make chow mein. I really like the Miyakoichi Pre-Cooked Yakisoba. I bought both the regular version and the spicy kind at Fujiya. I also picked up some regular yakisoba sauce and Bulldog Vegetable and Fruit Semi-Sweet Sauce for when I make it for Dustin. Its really good with a fried egg on top and sometimes I add some truffle oil too.