In my kitchen, the easiest way to make a Sponge Cake is Rice Cooker, that has ‘Cake’ setting. I added Matcha Powder to my ‘Rice Cooker Sponge Cake’ mixture, poured it in the rice cooker’s inner pot, and pressed the switch to start cooking. While it is cooking, I made Matcha flavoured Custard, for which …
I tried to make ‘Kombu’ Namul, a Korean inspired dish. I first boiled Kombu and mixed it with seasoning ingredients, but now I know stir-fry is much easier. This is such a simple dish, and so delicious to eat with freshly cooked rice. Makes 4 Serving Ingredients 50g Dried Shredded Kombu (Kelp) *it was 265g …
The other day, I stir-fried Wombok and Shimeji. As I expected, a lot of water came out from Wombok. I planned to thicken the liquid with Potato Starch, then I remembered that I had ‘Abura-age’ (Thin Fried Tofu), that tends to suck up liquid. I added ‘Abura-age’ to the stir-fry, and it instantly sucked up …
I use Egg Yolks to make Basic Custard. 2 to 3 Egg Yolks for 1 cup Milk make lovely yellow custard. However, that means I will have 2 to 3 Egg Whites to use up later. That’s bothersome sometimes. Here is a recipe for Whole Egg Custard. The colour of the custard is not very …