Sausage bread is one of the more typical Asian style bread, and they come with many different kind of styles, but I am going to use braid for my sausage bread. I use the same bread dough as the one for my ham and mayonnaise bread rolls, and I can vouch that this dough is good […]
Visiting an Asian bakery, be it Chinese, Japanese, or Korean is like stepping into a bread heaven. Most of the time, I think these bakeries share roughly the same kind of dough recipe. They are invariably soft and pillowy, milky and buttery, and almost always filled with all sort of wonderful ingredients ranging from sweet […]
Asian steam buns with ground pork/meat filling come with many names. It is called rou bao (肉包) in Chinese, nikuman (肉まん) in Japanese, and in Indonesia where I grow up, we call it bak pao, derived from Chinese Hokkien dialect. The most traditional meat to used in a nikuman is ground pork, but you can also […]
Japanese food lovers will sooner or later encounter the so called ponzu sauce. This is the quintessential dipping sauce for many varieties of Japanese food, ranging from dumplings (a.k.a gyoza), noodles, shabu-shabu dip, and also sushi and sashimi dip. Yup, you heard me right about the last part. I prefer to dip my sushi and sashimi […]
When miso soup is mentioned, most people will automatically think of wakame and tofu miso soup. But actually there is no rule that you can only make that one kind of miso soup. You can use other ingredients too, such as carrot, daikon, konnyaku, burdock, or mushrooms such as shimeji and shiitake. This time I […]
Chanpuru (チャンプルー) is an Okinawan dish, meaning mixed. Surprisingly the term comes from Indonesian word campur, which of course means mixed! Among the many chanpuru dishes, the most famous and traditional one is goya chanpuru which consists of bitter melon, pork, tofu, and egg. You can also add other vegetables of your choice, such as carrot, […]
I have tried many pound cake recipes, some good, some great, and this one from King Arthur is one of my favorite. Most of the time, I follow the recipe to a tee, but sometimes I like to add a bit of twist to incorporate Asian flavors into the basic pound cake recipe that is […]
This slightly chewy and springy cake is a must try, so different from the usual cake, but oh so good. It is just the perfect cake alongside a cup of afternoon tea or coffee, and definitely a good dessert to round up a dinner. Bring this to a pot luck and see them disappear at an […]
Braising in soy sauce, sake, mirin, sugar, and dashi stock is a pretty basic Japanese cooking style. You can use any combination of meat and vegetables of your choice. Some of the most humble combination is of course beef and potato in the classic niku jaga. Here I am using a combination of thinly sliced pork, […]
I can never turn down a good pound cake. It is so simple and yet there are so many varieties of them. A good classic pound cake is always a treat, but sometimes I like the weird ones too, like this sake pound cake. The cake by itself is not that boozy, but the since […]
I found another good use for my rice cooker, making red bean paste! I usually make this on stove top, but I have been using this recipe since I have had success using my rice cooker to make red bean paste. It is not 100% rice cooker only, the finishing part still need stove top, but […]
Here is an easy pan fried chicken recipe, marinated with miso, Japanese mayonnaise, and soy sauce. I prefer to use red miso for this, but white miso, or the combination miso is also just as good. You may want to try using different kind of miso to find out which one you prefer the most.
This spicy daikon and konnyaku is a pretty filling side dish, but one with almost no calories, so if you are counting one, this is the perfect side dish for you 🙂 Here in the US, I commonly found two types of konnyaku, the plain white one and the speckled brown one. For this recipe, […]
Taro root (satoimo – 里芋) is a tuber plant, about the size of a small fist, with fibrous hair similar to coconut. It has a firm white flesh, very starchy and slimy. This plant has been consumed since a very long time ago, all the way back to the Jomon period, before rice was a common staple.
Menchi Katsu (メンチカツ) is a deep fried breaded patties made from a mixture of ground meat, typically beef, pork, or a mixture of both, covered with flour, egg, and panko (or Japanese style bread crumb). I like to this of it as a deep fried hamburger 🙂 And it can be quite literal too, I […]
Tofu as dessert is not an alien concept for me, after all, I do grow up eating tons of dou hua (soy bean pudding). But I admit that I have never thought of taking this experience up a notch, until I found out about chocolate tofu pudding! Believe me, nobody would guess that this lovely dessert is […]