“You are busy, and yet, yearning for delicious & heart warming meal.. here’s something you have to learn up, my simple quick fix rice meal. Not the lazy, but for the smart ones!”
I would say Japanese inventions are brilliant, including their contribution to creating flavorful yet simple food. When we learned to combine the delicious Chinese food with smart Japanese food, what we often get would be delicious smarty food! It’s just a saying, not limited to…. Lol.
Coming back to my golden fried rice, it’s not anything new to cook up this golden fried rice where each grain would be coated with the yellowish yolk to present a plateful of “golden” appearance dish. However, if you ask me, I wouldn’t be bored to add interesting elements to this wonderful goodness, and bring it to a whole new level of tasting.read more
Instant idea to come out with the dish. I had a big portion of Salmon fillet leftover from my son’s cooking as he took only a slice out of the whole fillet for his porridge dinner.
Was pondering a question of cooking our all-time favorite Teriyaki Salmon or not, I had decided to do a new 3-in-1 dish this time. Yea, I always associate Salmon fish with Japanese cuisine naturally, I would not skip in this creation, too. Haha. Use miso paste as the base of the gravy to the dish, I think any dish creation would just never go wrong. :)read more
“Oh I miss eating this Japanese Soba which comes with a superior European twist!”
Like many chef experts, including Chef Jason, said, “Good food doesn’t have to be expensive food. Healthy & delicious food is good food.”
This Japanese noodle dish, is suitable for pure vegetarian as garlic wasn’t added to it.
This Japanese noodle dish, is simple and easy to assemble.
However, advance preparation of Dahsi cooking stock for the dish is needed. Long and tedious to do so, for commercial use (if you are cooking in large quantity for restaurant use), but to prepare just for the home cooking, you only need an hour or so to cook up the stock!read more
“Japanese Pork cutlet with Special Miso Sauce that whets your appetite”
Once my non-Chinese friend asked me why Chinese likes to marinate the meat for ALL sorts of cooking other than BBQ? Will it really make a huge difference in taste? I was speechless. Frankly, I do my marinating for meat, even if it’s to be added in my noodle cooking, fried or soup. Some said it is a must to elevate the taste of the meat… Some said marination is to hush up the ‘meaty’ (or ‘fishy’) smell in it… And, I could tell you that it is pretty much a habit learned from mum since young, more than any other reasons… (smile).read more
Happened to learn a Miso sauce for pork chop cutlet from tv, as I mentioned previously. Happy to adapt its original recipe to my version of homemade Miso sauce! I couldn’t wait to tell you how versatile this sauce is…
I used this Miso sauce as the gravy for my pork chop cutlet. The taste of the gravy went so well with the pork chop as well as the white steam rice I took along with the chop. It is even good enough to eat just the rice with this Miso gravy!read more
“Simple and quick-making Japanese-style crispy pork chops make your lunch box meal one of the best ever. And, remember to serve it with the savoury Japanese curry gravy!”
Prepare this savory pork chop meal in less than an hour time. And learn my tricks in making successfully crisped and coated chops. It is a 99% success rate.
And because it was home cooking, I tend to make it a healthier dish for my family, so as to save some cooking oil, as I do not like to keep the used cooking oil for cooking more than one time. So, instead of deep-frying the pork chops, I chose to shallow-fry them. It will still be crisped, but I had to fry only one side of the chop at a time as the oil in the pan will not be enough to submerge the entire piece. Just make sure that the chop is not too thick, and shallow frying method will be as good to make the dish a success.read more
It’s about every food I’ve cooked with heart and loves