Fresh Green Peas is the essential ingredient for Green Peas Rice. You can cook it only when Peas are in season. I still remember when I sat at a kitchen table and helped my mother to remove peas from the pod. It’s my fond childhood memory. Today I added Soy Sauce and Sesame Oil for …
Steamed cakes are very popular in Japan. Many people still don’t have an oven in their kitchen, steaming is a popular method to make cakes. It’s energy-efficient, too. You won’t find ‘Sugar’ in this recipe. That’s because ‘Tsubu-an’ (Sweet Azuki Paste) and Condensed Milk contain a lot of Sugar. This cake is very sweet. Do …
This ‘Sugar Coated Sweet Potato Sticks’ are called ‘Imo Kempi’ in Japan and it was one of my favourite childhood snacks. It is really easy to make, but not so easy to make them super crunchy like the ones from shops. Today I could make them for the first time in many years thanks to …
My ‘Fennel & Apple Coleslaw’ is so refreshing and it can go well with BBQ, Fried Chicken, Sausages, etc. Today I made it with Red Cabbage and I added Red Onion. The result was brilliant. This extra crunchy coleslaw with a striking colour and a tangy flavour will be a winner! Makes 4 Servings Ingredients …
December nears and shops are full of Christmas foods. I saw ‘Stollen’ in an ALDI store and the ‘Stollen’, that was made with so many ingredients including Palm Oil and Preservatives, inspired me to make this Sultana Bread Cake. I used commonly available natural ingredients only. Makes 30cm Log Ingredients 1/2 to 1 cup Rum …
There are many different methods to cook Boiled Eggs, and you probably have your own method. This is an energy-saving method you might be interested in. You only need a small amount of Water and cooking time is 5 minutes regardless of the saucepan size and number of Eggs to cook. And Eggs can be …
Freshly cooked home-made Udon Noodles have great rubbery and chewy textures as Udon should do. The reason why I don’t make it very often is because the dough is very stiff and I have to knead with feet. (See how it can be done here.) I tried to make slightly softer dough that I can …
There is a Japanese sweet called ‘Imo Yōkan’, that is made with Japanese Sweet Potato. I have been trying to make it using Australian common orange-colour Sweet Potato in some traditional methods, and no method worked well. So, I decided to make it in a very different way. Finally, I am happy with this cake, …
This is a perfect dish for your weekend branch or any day’s meal. Very simple scrambled Eggs can be cooked in a few minutes. The super easy Cheesy White Sauce makes it extra special. Quick & Easy & Delicious & Nutritious! Makes 2 Servings Ingredients 4 Eggs1 tablespoon Cream OR MilkSalt & Pepper10g ButterChopped ParsleyBacon …
When I want to use up Egg White, ‘Langues de Chat’ Biscuits is what I most often make. Ingredients are easy to remember. You need same weight of 4 ingredients, that are Egg White, Butter, Sugar and Flour. Today I added Matcha Powder. Makes 24 Small Biscuits Ingredients *Note: First you weigh the Egg White. …
Japan has great Pumpkins that have rather dry and powdery texture like Chestnuts. Since I moved to Australia, I have tried to create some pumpkin dishes that I used to cook in Japan, but all Pumpkins available in Australia, including a Pumpkin called Japanese Pumpkin, have turned too watery, sloppy or mushy. They are not …
It all started when I first fried Nori to use up leftover Tempura batter. Nori Tempura turned much crispier than I expected, and it brought back a memory of a childhood snack. I altered the batter to achieve the right texture and I added Katsuobushi (Bonito Flakes) to it. These ‘Crispy Fried Nori’ are really …
