My 2 year old daughter got the obento of her dreams last week. Imagine a cute little beautifully presented lunch in a hard plastic reusable Hello Kitty. She was over the moon. In the end she ate hardly any of it, but that is what being 2 is all about. But she did love the box and […]
I took a holiday that involved a shinkansen bullet train journey last week. On the platform I grabbed the nicest looking obento to eat on the way. By chance I stumbled on a self heating beef obento.
The deal is, you pull a string that is sticking out of the cardboard box and after 7 minutes […]
This was a recipe adapted from Susanna Foo’s cookbook.
It’s quite surprising, the use of thyme and tomato — ingredients you don’t usually see in Chinese cuisine. However, curiosity got the better of me and I tried it anyway. While this is a dish that’s easy enough to tackle on a hot […]
Country-style ribs or spare ribs, cut into individual ribs or riblets
1/2 cup soy sauce
1/4 cup honey
1/2 teaspoon five-spice powder
juice of 1 lime
several grindings of black pepper
1/2 teaspoon salt, or to taste
toasted sesame seeds for topping
Cook ribs in the rest of the ingredients, in a large saucepan, over medium heat, until mixture is bubbly. Lower […]
Simple to prepare and very simple to eat, Ginger pork should fit right into the easy cooking category of any household’s recipe file.
Ingredients
Enough pork to feed the household, thin (6mm) loin cut up into bite size pieces
1 teaspoon of ginger juice (squeezed out of half a grated knob of ginger)
2 teaspoons of sake
1 tablespoon of frying […]
Here is an easy and delicious meal that has a seriously passionate following in Japan. Most people eat this dish at one of the millions of Tonkatsu restaurants, but it can also easily be cooked at home with common ingredients.
For each serving, you will need:
1 pork cutlet (boneless loin chop about half an inch thick)
a little […]
Bistek, for “beef steak”, is a favorite Filipino dish. It is typically made using tender steak cuts, sliced thinly and marinated in soy sauce and kalamansi, then fried briefly as to maintain tenderness, and served with onions (and sometimes, potatoes) — also fried — along with its marinade, reduced to a syrupy salty sauce. […]
This is another example of a recipe whose history I am not sure about . It looks similar to a lot of traditional Japanese recipes like Niku Jaga, but I haven’t found one exactly the same yet. This makes me think that it is my own recipe but if you think otherwise please feel free to […]
If you’re lucky enough to be in Manila, I suggest you visit Marketman’s post on lechon to get “the real thing”.
For those of us who need to content ourselves with the homemade version, you can find recipes at All Favorite Recipe, dyaryoboy, and Pinoy Cook.
Mine is simply made with pork shoulder […]
This is a continuation of Part 1, where I showed you how to make dumpling wrappers using a pasta machine. The technique shown in this post is more rustic, but works just as well.
Mix dough ingredients in a bowl or food processor. Flour a platter or line with wax paper. Knead dough lightly on […]
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