Bibimbap sauce

Bibimbap is such a versatile dish, you can use any ingredient you have on hand to create it. Some of my staples include carrots, mushrooms, zucchini, egg omelette, mung bean sprouts, kimchi and minced pork. I try to stick to 3-4 vegetable sides and 1 protein. However, it can be quite a hassle to prepare... Continue Reading →

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Recipe #20: Bulgogi

How much do you know about Korean food? Kimchi, bibimbap, fried chicken, bulgogi? That's right, you cannot leave out bulgogi when you talk about Korean food. Kimchi might be spicy for some, bibimbap isn't appealing to meat eaters (or at least my husband's picky colleagues who doesn't eat vegetables), fried chicken may be unhealthy because... Continue Reading →

Ingredient spotlight: kombu

Seaweed plays a significant role in Japanese and Korean cuisine, and to a certain extent, Chinese cuisine as well. However, did you know that there are many kinds of seaweed? The most common kind to the Western world would be the seaweed used for sushi. However, there is a kind of seaweed that is commonly... Continue Reading →

Lunch bentos #2

I usually rotate around 3 themes for my weekly bento planning: Japanese, Korean, Chinese. I rarely cook Western food for the boys because the canteen is already serving Western food, so if they feel like having pizza or pasta, I think they would opt for the canteen's menu. That said, I don't shy away from... Continue Reading →

Ingredient spotlight: shio koji

Cheeserland raved high and low about this ingredient some months back, and then it went out of stock at Donki, Meidiya and wherever else it was stocked in Singapore. I had thought to check it out when I was back in Singapore for Christmas and Easter but I got lazy the Japanese stores are too... Continue Reading →

Recipe #19: minced beef rice

If anyone were to ask me what are the must-have condiments for Asian food, I'd say light soy sauce, oyster sauce and sesame oil. I mean, seriously these 3 condiments make¬†everything taste so good! You get the saltiness from light soy sauce, the umami-ness and sweetness from oyster sauce and the fragrant aroma of sesame... Continue Reading →

Recipe #18: Lotus root soup

I am often in awe of how our ancestors forage for food. For example, lotus is a plant that you can consume, from its roots to its leaves, seeds, stems, and even its flowers. Amazing isn't it?¬†How did people of ancient times know what is edible or not, and how to prepare the ingredient to... Continue Reading →

Recipe #17: kombu tsukudani

I've been using lots of kombu/dashima recently to create more authentic Japanese and Korean dishes, and in the past, I didn't know what to do with the cooked kombu, so I threw it away. But I've always felt like it was a waste, so I googled and it seems like Japanese home cooks tend to... Continue Reading →

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