Do you want to use up leftover Egg White? This is a great recipe to know. In Japan, this type of biscuits are called ‘Langues de Chat’, that means ‘Tongue of the Cat’ in French. The traditional French ‘Langues de Chat’ biscuits are indeed in the shape of Cat’s Tongue and often baked in the …
I sometimes crave for Japanese sweets, which I know I can’t purchase from any shops near my home. Therefore I have to make them if I want to eat them. These ‘Kintsuba’ Azuki Cakes are easy to make. Set ‘Tsubu-an’ (Sweet Azuki Paste) with Kanten, and coat the surfaces with batter. It’s easy enough to …
‘Satoimo’ (Taro), has creamy & slimy texture. Because of allergy or something, my hands often feel itchy when I peel ‘Satoimo’. So I often use Frozen ones that are already peeled and ready to cook. However, I have noticed that it takes quite some time to cook frozen ones until tender and creamy. I recommend …
‘Okowa’ is a type of steamed glutinous rice dish, often mixed with vegetables, nuts and other various ingredients. This chicken and vegetable ‘Okowa’ is, I can say quite surely, one of my top 3 favourite dishes. Glutinous Rice is used to make ‘Mochi’ and it has sticky and rubbery texture. My mother used to make …
Lorna is one of my husband’s great-aunties, his grandfather Theo’s young sister. My husband lived with her and her husband Ern when he was at Uni. They were lovely people. They say Lorna was a good baker.Many years ago, when I wanted to bake Scones for the first time, she gave me her recipe. It …
It’s getting cold in Melbourne. Warm dishes are more enjoyable. I have posted some Japanese winter dish recipes such as ‘Furofuki Daikon’, simmered Daikon radish with sweet miso sauce. I want to introduce another iconic winter dish. It is ‘Steamed Savoury Turnip Meringue’, which tastes a little bit like Wasabi. This dish can be categorised …
I have been thinking what I should call this cake. This is not ‘Brownie’ because it is not brown. It’s green but I can’t call it ‘Greenie’ because it just sounds awful. Then I ended up calling it ‘Matcha & White Chocolate Brownie’. The Macadamia nuts are optional but I recommend this addition. I have …
I like my Yoghurt Dressing that I created for the Kale Coleslaw. Then I used it for the potato salad instead of Japanese mayonnaise. I found the coleslaw dressing was a bit too sweet for the potatoes and it needed herbs. I thought Dill would go well with the yoghurt! That’s how I ended up …
I love Squid, especially ‘Squid Sashimi’ which I have never had in Australia. Fresh squids are not available where I live. Frozen or thawed squid tubes are available from any supermarkets. But the whole squids are less than half the price and they don’t smell like chlorine like the processed squid tubes do. If you …
In Melbourne where I live, a greater variety of rice are becoming available even from the average supermarkets. Short, medium and long grain rice. Glutinous rice, Wild rice, Arborio, Basmati, Jasmine, Brown rice, White rice, Red rice and Black rice. I particularly love the black coloured rice such as Wild rice and Black rice. They …
On the other day I bought a giant bunch of Garlic Chives from an Asian grocery. They were getting old and I needed to use them up. I only had beef mince that day, so I decided to make Asian flavoured hamburgs. I added some Curry Powder to it. Then another idea came to me …
This is my daughter Sachi’s recipe. To be precise, this is the recipe that she learned from her Great-Auntie Joan for her school project many years ago. Originally the recipe required 1 cup of Caster Sugar but I reduced it to 3/4 cup. It is a good idea to serve this cake with fresh fruit …