Ozoni (お雑煮) is Japanese soup with mochi rice cakes. This soup is traditionally prepared as part of osechi or Japanese New Year dishes. There is no de facto recipe for ozoni since most household will have their own recipe as to what should be included in the soup. The zo (雑) means miscellaneous, so you are […]
Umani (旨煮) is a Japanese simmered dish, think of it as a stew, of meat and root vegetables in dashi, sake, mirin, and soy sauce. The rule for an umani is pretty simple, choose your meat, this can be chicken, beef, or pork, and add as many vegetables as you like. Since umani is popular […]
Here is my very first post on a Korean dish, kimchi jjigae, a.k.a kimchi stew. This stew is just amazingly good, especially in cold weather. If you love hot, sour, and spicy food, you are going to love this stew. I use store-bought kimchi for this, if you are super awesome and make your own […]
This is my favorite hot and sour fish soup, Chinese style. The most important ingredient to make this soup is the pickled Chinese mustard greens. The sourness from the pickled vegetables will contribute directly to the sourness of the soup. The next important ingredients are dried chilies and Sichuan peppercorns, which make the soup spicy […]
It is not a secret that eggplants paired with spicy sauce is definitely going to be delicious. This spicy Sichuan eggplant recipe is no different. With just a handful of ingredients, you can whip up a delicious healthy vegetarian dish in minutes.
Sumashi-jiru (すまし汁) is a Japanese clear soup, as opposed to miso-shiru(みそ汁) which of course is cloudy due to the addition of miso paste into the soup. Sumashi-jiru is very easy to prepare, and since the soup is very simple, it is best if real dashi stock is used instead of using bouillon. For daily consumption, […]
It is not common to find baked Indonesian dessert. Most are steamed, or cooked in a pot/pan over a stove. But baked dessert are the ones I crave the most, like lapis legit, bika ambon, lapis surabaya, pisang molen, and of course, bingka. One day, I am going to make them all and share the recipe, […]
Amazu-zuke (甘酢漬け) is a Japanese technique of pickling fresh vegetables in sugar and rice vinegar. The most well known example of an amazu-zuke is gari, or pickled ginger, the ever present companion to sushi. In my opinion, radish, daikon, and turnip are also good when pickled with this technique.
Tempura (てんぷら) is a Japanese dish made from deep frying seafood and vegetables in batter. Shrimp is probably the most iconic of the tempura ingredients, but you can also use other seafood like squid, scallop, and fish fillet. For vegetables, my favorite ingredients are kabocha and sweet potato, although fresh shiitake mushroom, bell pepper, shisho leaf, […]
Nimono (煮物) is a basic Japanese cooking technique in which the ingredients are simmered in soup stock – typically dashi – and further seasoned with soy sauce, sake, and mirin. You will want to use the heaviest bottom pot/pan you own to prepare a nimono so the heat will spread much more evenly. An otoshibuta […]
This is a good way to enjoy a good cut of beef like sirloin or tenderloin. The beef is thinly sliced and only lightly blanched, so it should remain tender and juicy. To get an even and neat slices of beef, it is easier if the beef is placed in the freezer first so it […]
Summer time is the perfect occasion to indulge in refreshing salad, especially when it is hefty enough to be enjoyed as a meal. I think there is no finer lunch to be had in the hot weather when every bite is fresh, tangy, nutty, sweet, and sour all in one.
In this simple recipe, the eggplants will become super tender and absorb all the flavor of the sauce by the end of the cooking process. Although a kilogram of eggplants sound like a lot, it actually isn’t since they do shrink quite a bit. I use the Chinese variety for the eggplant, which is longer […]
Kolak is an Indonesian dessert made with coconut milk, palm sugar, and scented with pandan leaves. Popular ingredients in a kolak are plantain (either pisang tanduk or pisang kepok is fine), cassava, sweet potato, pumpkin, kabocha, jackfruit, atap seeds (toddy palm seeds), and sago (tapioca pearls). This dessert is widely consumed throughout the years, and […]
Sambal lado mudo, or more popularly known as sambal cabe ijo, is definitely the most famous chili relish from Padang cuisine. It may look like a pure green mess, but once you taste it, messy or not, you’ll want to have it with every meal. If you order a rice meal in any Padang restaurant, […]
If you have ever encountered Chinese dishes with egg sauce in it, then you are probably going to be familiar with this recipe, or at the very least the texture and what you can expect out of it. If not, I am pretty sure that most people have tasted egg drop soup, and you can […]
Winter melon (Chinese: 冬瓜) is widely consumed throughout Asia in savory dishes and sweets. The Chinese believes that winter melon helps reduce heat, and is good to be consumed in hot summer weather and/or after eating too many fried food. One of the most straightforward way to enjoy winter melon is by making the ever popular winter […]
Many Indonesian dishes are created to be consumed with ketupat or lontong (a.k.a. rice cakes) and lontong sayur is perhaps one of the more popular one, it even has lontong in its name! Lontong sayur is quite a versatile dish, some consider this a breakfast item, while others snack, main dish, and even showing up […]