Let’s slurp the simplicity of chilled soba noodles with just a handful of ingredients and minimal cooking time. It’s a light and refreshing delight that’s simply delicious!Curious about the term “Zaru (ざる)”? It’s a nod to the traditional bamboo tray or strainer used to serve these chilled noodles. This handy tool allows excess water to…
Meatless
Pepper Lunch Style Mushroom Fried Rice 黑胡椒菇菇炒飯
I made this Pepper Lunch Style Mushroom Fried Rice for my vegetarian day! Pepper Lunch is a famous Japanese sizzling steak restaurant franchise, their significant pepper beef rice has become one of the most popular recipes, I also made it before and absolute love it. This is my take on no meat version, the ingredients…
Natto Rice Bowl 納豆蓋飯
Have you tried Natto? Natto is famous Japanese superfood, made from fermented soybeans and is often eaten for breakfast in Japan. Some people might find natto unappetizing at first glance due to its pungent smell and weird texture, it’s just like Marmite, you either love it or hate it. I remember my first time…
Watermelon Onigiri 西瓜飯糰
I know summer in London is unlike any other in the world but this year…the heat was on for one week only and the autumn is coming, can you believe that? And I have been wanting to make this Watermelon Onigiri, not sure if I still have chance for summer picnic but I do need…
Taiwanese Three Cup Tofu 台式三杯豆腐
‘San Bei’三杯, or ‘Three Cup’ is a classic Taiwanese sauce recipe which refers to three main ingredients : Soy sauce, rice cooking wine, and sesame oil. Three Cup Sauce is like Japanese Teriyaki sauce that you can homemade and use it as go-to sauce for stir-fry dishes such as Three Cup Chicken. The sauce is…
Easy Scallion Pancakes with Dumpling Skins 餃子皮蔥油餅
After making 10 chubby siu mai, I still have plenty of dumpling skins left but I don’t really want to put them back to the freezer. So I decided to make scallion pancakes, yes, with dumpling skins! The recipe only requires 5 ingredients and won’t take you much time and effort. The cheat version actually…
Vegan Tonkotsu Ramen 素豚骨風拉麵
Do you know Japanese Tonkotsu Ramen could be made in vegan version, too? The answer is YES and it’s actually quite easy to make at home. To create this thick and cloudy broth without slow-cooking pork bones for 12 hours, the secret is to add oat milk! It’s similar like Soy Milk Ramen 豆乳ラーメン but…
Zero Waste Veggie Broth 自製零浪費蔬菜高湯
I first saw Chef James and Chez Jorge using vegetable odds to make their own broth and found it’s such a cool idea to use up the vegetable waste. So, I’ve started to collect and gather my vegetable scraps in freezer until I have enough to make the veggie broth. This is super easy, flexible…
Crispy Sesame Tofu Katsu 酥脆芝麻豆腐排
I’ve made sesame tofu cubes quite a few times (see recipe here) and I really love how it turned out with crispy outside and soft inside. Then this time I would like to put on more efforts to make Sesame Tofu Katsu. Firstly I press my tofu block, freeze, defrost, then press again. It does…
My First Ever Ostrich Egg Recipe : Ostrich Egg Fried Rice
How to cook an ostrich egg? Yes, that’s a big question when Nourished Communities gifted me an ostrich egg for my Foodtryb Mystery Ingredient Challenge. Didn’t expect to receive such a huge egg and need to create a recipe for this so I was struggling in the beginning as it seems a challenge to even…