‘Kinako’ is finely ground Roasted Soy Beans, and it is a popular ingredient for Japanese sweets. I regularly purchase a bag of ‘Kinako’, but it is not easy to use it up. Today I wanted to use up the leftover ‘Kinako’. I baked my ‘Rice Flour Pound Cake’ and replaced 1/2 of Rice Flour with …
Flammkuchen (OR Flammekueche) is not well-known in Australia. Do you know it? I am a big fan of Flammkuchen. Probably I like it more than Italian Pizza and I make it often. I heard that there are some regional variations, but most commonly Sour Cream is used. It’s surprisingly easy to make and it is …
I believe this ‘Canned Salmon & Egg Pie’ tastes better than the pricey Salmon Pie I had at a local cafe. This type of pies are easy to make. You don’t need a pie dish. Using a Canned Salmon and store-bought Frozen Puff Pastry, you would be surprised at how easy it is to make …
Rum Raisins go very well with Cream Cheese as we know Cheesecake with Rum Raisins is delicious. It is good to have a jar of Rum-Steeped Raisins OR Sultanas in the pantry for always. Today I added some Rum-Steeped Sultanas to Cream Cheese Cupcakes. It couldn’t go wrong, could it? Of course cupcakes were delicious. …
Leftover Iceberg Lettuce has been sitting in the fridge for a while. I didn’t want to make a salad as it was too cold. I wanted to cook something warm and more comforting. So, I stir-fried it with Beef. When I stir-fry Beef, I often use Oyster Sauce to season it. Iceberg Lettuce retains its …
When I cook Sushi Rice for a special occasion to entertain our guests, I often end up having some leftover Sushi Rice. Does it happen to you, too? You don’t waste it, do you? Leftover Cooked Rice is often used for Soup OR Fried Rice. Sushi Rice can be used in the same ways. Hot …
I have been trying to make a recipe for ‘No-Egg Tiramisu’ on my daughter’s request. My first challenge was making No-Egg Sponge. After several attempts, I was happy with the result of No-Egg Sponge. Next challenge was the Filling. I made the first No-Egg Tiramisu with the Filling made with just Mascarpone and Cream, as …
No-Egg Sponge can be baked using a shallow pan such as Swiss Roll Pan OR Brownie Pan. Then cut into fingers in the required size. If you want them dry like commercially available Sponge Fingers, leave them in the warm oven until desired dryness is achieved. Makes 24 Fingers OR more *depending on the size …
‘Tatusta-agé’ is a very popular method of cooking Fish in Japan. Marinated Fish are coated with Potato Starch, then deep-fried. Marinade is often made with grated fresh Ginger. I love Mackerel ‘Tatsuta-agé’, but fresh Mackerel is hard to find where I live. Today I used Salmon, which is the most commonly available Fish in Melbourne. …
‘Mazegohan’ is a Japanese rice dish. Rice and other ingredients are cooked separately and mixed together. This is a Korean inspired ‘Mazegohan’ that I used Gochujang (Korean Spicy Miso) for seasoning. It’s spicy but only slightly. You might be interested in Japanese flavoured ‘Asian Mushroom Mazegohan’ and ‘Asian Mushrooms & Garlic Mazegohan’. Makes 4 Servings …
The name of this famous dessert means ‘Burnt Cream’ in French. The name is accurate because this dessert is consisting of rich cream-base custard topped with a layer of hardened caramelised Sugar. We actually bought a blowtorch to make this dessert. The investment was worth it as all my family members love this dessert and …
The mixture of Canned Tuna, Japanese Mayonnaise and a little bit of Soy Sauce is delicious, and it can be used for a variety of dishes, particularly for salads. I often mix Edamame Beans (young Soy Beans) with it, but today I added Canned Mixed Beans as well. It turned out a delicious and nutritious …
