I have shared many Cucumber dish recipes on this website, but this is the dish that I make most frequently. It’s a dish of just Cucumber. By adding extra ingredients to this dish, you can create endless variations. Extra ingredients can be Onion, Chilli, Garlic, Tomato, Chicken, Squid, Wakame, Black Fungus, etc. Makes 4 Servings …
Some leftover Brussels Sprouts that I bought for Christmas Lunch had been in the fridge for over 2 weeks, and I needed to use them up. Today I made them into Okonomiyaki. Brussels Sprouts look like miniature Cabbages. This Okonomiyaki turned out very similar to the regular Cabbage Okonomiyaki, but it has a stronger Brussels …
On a hot summer day, what I want to eat is something cold such as cold noodles. Today I mixed Green Tea Soba Noodles with Salad Vegetables. I love to eat it with Mentsuyu (Japanese Noodle Dipping Sauce). I added Avocado, which instantly elevated the dish to next level. Avocado matches well with the Soy …
This is a dish I often cook in summer when Tomatoes are in season. It’s a very simple stir-fry dish and my family enjoys it always. Ripe and sweet Tomatoes are ideal, but not-so-great Tomatoes are also suitable as you stir-fry them. Makes 2 Servings Ingredients 2 Tomatoes200 to 250g Tofu *I used medium soft …
The other day, I was requested to post my ‘San Choy Bau’ recipe on my website. I had shared my Vegan version, but I hadn’t shared my favourite Pork Mince version. So, here is my ‘San Choy Bau’. Iceberg Lettuce is popularly used for this dish, but it can be tricky to make cups. I …
You DO NOT need to turn on your oven to cook these sweet & meltingly soft Baby Onions. I cooked them in the pan-steam-frying method that I often use to cook Broccoli. It is the easiest and energy saving way to cook these Onions. Cut Baby Onions in half, so that they can be cooked …
At a local vegetable shop, I found very thin Asparagus. I instantly though about cooking them into ‘Kimpira’, which is a Japanese stir-fry dish of vegetables that is seasoned with Mirin (OR Sugar) & Soy Sauce. Chilli is essential for this particular ‘Kimpira’. If you use Asparagus in regular thickness, cut each in half lengthways, …
This salad is so good and I can’t stop eating it. 200g Iceberg Lettuce torn into bite-size pieces might look far too much for 4 servings, but you need it. You might wish if you had made more. It is yummy and addictive. Makes 4 Servings Ingredients 200g Iceberg Lettuce *torn into bite-size pieces1 Avocado …
My daughter asked me to make a Vegetarian version of Nikuman (Steamed Pork Buns). I challenged myself to make a Vegan version using Soy Protein. These buns are delicious, and even my meat-loving husband enjoyed them. You can find very reasonably priced Dry Soy Protein products at many Asian grocery stores. Supermarkets sell them, too. …
The other day I first made ‘Salty Rhubarb Paste’, that can be a substitute for ‘Umeboshi’. It was too sour for me, so I decided to added Sugar. When I tasted it, the flavour instantly brought back a memory of my childhood and I remembered a yummy paste that I used to eat with freshly …
I named this stir-fry dish ‘Korean Inspired Stir-fry’ because I used Gochujang (Korean Spicy Miso), however you can use your favourite Chilli Sauce instead. Cook Rice before you cook this dish, because you got to serve it with freshly cooked Rice. Makes 4 Servings Ingredients 350g Pork, Beef OR Chicken1 Onion *thinly Sliced1 small Carrot …
As I am getting old, I enjoy this type of dishes more. If you use vegetable-base stock such as Kombu (Kelp) dashi stock, this dish can be totally Vegan. Very comforting, delicious, healthy, and gentle to stomach. Today I enjoyed this dish with freshly cooked Rice, and I was very satisfied. Makes 4 Servings Ingredients …