I often use Italian Spaghetti for Japanese dishes. The other day, I decided to cook ‘Spaghetti Aglio Olio e Peperoncino’, a famous Italian dish, replacing Spaghetti with Japanese Soba Noodles. It was surprisingly delicious and you can see the photo of the dish below. Today I used Sesame Oil instead of Olive Oil, and seasoned …
I have been using a lot of Parsley for cooking lately. The other day I cooked Asian flavoured ‘Parsley Pancake’. Today I cooked Potato Pancakes and I added a lot of Parsley to the mixture. It was delicious. I added firmly packed 1/2 cupful Parsley, which looked too much, but surprisingly Parsley flavour was not …
My rice cooker has ‘Cake’ setting. I have found it is the best way to cook Upside-down Cakes, but it is perfect for cooking crust-less Quiche and Frittata as well. I have shared my ‘Rice Cooker Zucchini Frittata’ and ‘Spinach and Ham Frittata’ recipes on this website. Here is another one for you to try. …
My Parsley in a plant pot has grown so well. Each leaf is very large and thick, and I have been trying to use the Parsley for cooking. Today I made this simple pancake. The batter is Tempura batter that I use for other vegetable pancakes. I am so glad that I tried. It was …
I love Edamame Beans (Young Soy Beans) and I often add them to salads. Frozen Edamame Beans that are already removed from pods are available from many stores in Melbourne. I always stock a bag of them and it is so handy. Do you like Tabbouleh? You might add Chickpeas and Nuts to it. Try …
A variety of packed salads are available from supermarket stores these days. The other day I saw a very attractive salad looked like Tabbouleh, but it was quite pricey. The salad inspired me to make this ‘Super Tabbouleh’. I added extra ingredients to my ‘Tabbouleh’. Why ‘Super’? Because this salad is packed with good nutrients. …
‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced Vegetables and Seafood. I often cook ‘Prawn, Onion & Carrot Kakiage’ to serve with ‘Zaru Soba’. Today I didn’t have enough Prawns. Then I used ‘Chikuwa’ instead. ‘Chikuwa’ is a tube-shape Japanese fishcake made from Surimi (fish paste). This Kakiage’ …
‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced ingredients. When I cook Tempura, I almost always end up having some leftover batter. Then I make ‘Kakiage’ to use up the batter. This ‘Nattō & Parsley Kakiage’ is a very unique one. Nattō lovers would enjoy it. Makes 2 …
Parsley has grown like a jungle in my herb garden. I decided to make Tabbouleh, so that I can use a lot of Parsley. I love Tabbouleh, but it is not very popular among my family members as they don’t like the overwhelming Parsley and Mint. So I added Green Vegetables they like, such as …
I often come across unfamiliar food in Melbourne where I live. It was a long time ago, I ate a very green salad in a small cafeteria, and I don’t remember where it was. Everything was chopped up finely and mixed with tiny grains, smelled very strong like celery leaves which I hated then. The …