one more shot

Posted On April 18, 2010

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made the same salad for EK. she commented, the sauce is good. righto

better photo? poor lighting in her kitchen and living hall :(

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salad 1: Japanese salad with prawns

Posted On April 4, 2010

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must lose weight! will be having a salad a day this week (: first time ever attempting salad but with cheats on the dressing :P could have made the sauce actually, even went all the way to Mediya to pick up the only missing ingredient, red miso paste but the temptation of ready-made sauce was too overwhelming and i gave in :P  picked up a random vinaigrette Japanese salad sauce or make it yourself here. yummy! my very own mix of the rest of the salad ingredients: five prawns (steamed), two small packs of seasoned seaweed, lettuce, cherry tomatoes and Japanese zucchini

horrible horrible photo! taken with my MacBook :P

promise to use up the rest of the sauce for another salmon salad! (: will also make this again to justify this dish with a better photo…

green tea soba with seared tuna

Posted On March 14, 2010

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tried out this pretty dish that i’ve been eying on for the longest time! bought a perfect chunk of tuna from Mediya, drizzle it with sesame seed oil and  coat it with sesame seed. here is the my mistake, keeping the pan hot is not the same as keeping the heat high! two very different matters! the high heat will blacken the sesame before the tuna is properly seared. rescued by AC (:

spot the black bits *whoops*

AC and her perfect knife (:

soba turned out fine but the sauce was a bit much. AC’s deduction is that the portion is meant for four but we made only two. it became too tangy (lemon) instead.

green green green

so healthy i'm not satisfied *glum*

found this mushroomy dish from RasaMalaysia. ‘s alright (yes i’m reading some British crap, not Hornby). AC felt it wasn’t salty enough but i thought it was ok, i think i was too frightened by the last packet of dashi i used and this time was i a tad too conservative (:

beech, oyester and shitake mushrooms. soupy and yummy

little lunch

Posted On February 19, 2010

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going to cook something difficult later to surprise PL so have decided to try out these two side dishes first. roast potatoes with white truffle oil and edamame salad.

truffle oil just makes everything... sooo much better!

green and healthy

cooking in London

Posted On February 12, 2010

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Chinese New Year in London! have not cooked for ages, have decided to recycle two simple dishes – buta no kakuni and herby soup. turned out great! was initially apprehensive about pork in UK, given that the skin is a bit tougher but overall the result is pretty much the same (:

yums!

not enough herbs for the pot

and here we have it, all eight (huat!) dishes, three by HW (mushroom, mixed veggie and spicy salmon) and two by PL (duck and dessert – gingery sweet potatoes soup). one Yee Sang (from Singapore). two from me (:

eight... huat... pat... ba...

ALL YUMMY!

fell asleep before i met the light-painter extraordinaire (HW!)

mum and dad are here!

Posted On September 19, 2009

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and they finally tried my specialty *ahem* Japanese braised pork belly. after an almost charred cooking mishap which i thankfully managed to salvage in time! i did feel like julie in Julie/Julia Project, no matter how well you did the last time, “mastering” should be a word used sparingly (all incidents happened and saved before they arrived but i did have a half burnt pot as evidence). i thought it tasted a bit too porky which then mum advised that a quick simmer in boiling water will “cleanse” the taste/smell (to be done before the actual cooking).

stamped of approval from mummy and daddy (:

with a stamp of approval from mummy and daddy (:

mummy saving me from speed dialing... and this is how you prepare asparagus...

mummy saving me from speed dialing... and this is how you prepare asparagus...

yums! with additional dried shrimp and home made sambal (:

yums! with additional dried shrimp and home made sambal (:

the only soup i know how to make and incidentally mum cooked the same dish last night

the only soup i know how to make and incidentally mum cooked the same dish last night

my parents actually frowned when i told them i made dinner *hmmph*

my parents actually frowned when i told them i made dinner *hmmph*

teriyaki chicken and stir fried French long beans

Posted On September 17, 2009

Filed under Chinese, Japanese

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an uninspiring chicken night but luckily i found a recipe from Cooking Hut contributed in RasaMalaysia and lazy me chose it solely based on one fact : i didn’t have to buy any new ingredients at all (my sake has proven to be pretty handy) and it could be done under 20 minutes

did you know you can mix teriyaki sauce on your own? i was so distracted that i added all the ingredients on the list thinking that it’s all for the teriyaki sauce including olive oil (!) it did cross my mind that it was rather strange but by then it was too late. anyhow i made another bowl easily and let the chicken marinate for 20 minutes. while chicken takes a nap i decided to cook some veggie (surprise!). i think it was due to the yummy-ness of yesterday’s French long beans that i was particularly motivated. so same beans but adding carrots (i even cut it in a flower shape the way my mum used to, apparently to entice me to eat veggie!) and mushroom (of course garlic) except i’m stir-frying. i made this recipe up all on my own, so to speak. just toss everything in the pan, add chicken stock and salt in the end. ha!

second veggie dish (:

second veggie dish (:

back to the chicken. instruction was “brown the chicken on all sides” and i over did it. fire was too big and my chicken was burnt on “some” sides *glum* lesson learnt — don’t fry everything like the way with garlic ya. i suppose a medium fire would be a good start until the chicken is almost cook and pour in the rest of the marinate. the sauce thickens as you cover the pan and let the chicken sit a while. if too long, the sugar caramelized and black stuff will flake out. definitely not good since you want to keep the sauce when you serve the chicken. so low fire, people!

all in all, the veggie is the yummiest (what could possibly go wrong with MSG laden chicken stock). teriyaki chicken was so-so, sauce was good but the chicken could sleep in longer so the meat will be tastier. and it’s my first meal with rice (:

looks yummy but taste so-so

looks yummy but taste so-so

Japanese beef stew (nikujaga)

Posted On September 14, 2009

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this is the second exciting recipe. it’s from ClosetCooking. very cute and sleek (but down-to-earth) blog site (: a Canadian cooking various dish in Toronto. seems rather straight forward. all the condiments at a go – sake (yeay! still half a cup left), mirin and dashi (recommended by the kind Japanese couple), sugar and soy sauce (3 tablespoon of Kikoman in my translation means 2 tablespoon of light soy sauce and 1 tablespoon of dark soy sauce). came up to a huge bowl of liquid. stir fried the beef, carrots, potatoes and onions and just pour in everything else and let it simmer. was kind of worried after an hour so called mum to check if there is such thing as “over-cooking” beef cubes, well she said no but i’m not too convinced. the silly thing is, i don’t know when the beef is ready, soft enough to bite but can i stew it more? called for expert to come over for a go — AN (:

she came with PL and RT to my utter surprise and slight embarrassment! so they all tried my first-time clams and beef stew. well candidly they all said it was good. general comments were clams not spicy and beef can be softer. so will let the pot sit another round before i eat tomorrow

how now brown cow

how now brown cow

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