Oysters that are available in Melbourne where I live are for eating raw, most of them are small, and VERY expensive. I don’t enjoy raw Oysters but I love cooked Oysters. If you have not-so-fresh Oysters and you need to cook them, this is a good recipe to try. If your Oysters are large ones, …
This is another popular and traditional Japanese dish that you would never come across at Japanese restaurants. Some people cook it in a saucepan with a fair bit of Dashi Stock, but I cook it quickly in a frying pan. I would need freshly cooked Rice to enjoy this dish. Makes 3 to 4 Servings …
I often make fried snack using leftover Gyoza Wrappers. Filling can be anything. My favourite is sweet Azuki Paste (‘Tsubu-an’), but you might prefer something savoury such as Cheese. Today I wrapped ‘Sweet Coconut Filling’. Coconut lovers would enjoy this snack. Makes 16 Pieces Ingredients 16 Gyoza WrappersOil for frying Filling1 cup (90g) Desiccated Coconut1/2 …
This paste can be used as filling for cakes, pancakes, buns, dumplings, etc. This recipe requires same weight of Desiccated Coconut and Sugar, and that’s easy to remember, but you can easily alter the amount of Sugar to suit your taste. The recipe is versatile, and you can use Brown Sugar OR add some finely …