July 10, 2012

Mackerel Pike Confit

Mackerel pike, or pacific saury / sanma, is one of the autumn flavors in Japanese cuisine. It is commonly broiled with salt, garnished with grated radish and lime. I also like to turn this fish into confit like this.

May 25, 2012

Clafoutis with Cherries and Blueberries

Clafoutis is a rustic French dessert made from a thick flan-like batter and cherries. Traditional recipe contains pits of cherries which provide another layer of flavor, however, I personally like to remove pits to serve this dish to my child. To me, either works fine.

Today I used cherries and blueberries, but you can use other fruits such as blackberries, raspberries, apples and plums.

May 17, 2012

Yakibuta: Roasted Pork

Yakibuta (or Char Siu) is one of my favorite recipes to cook pork. Simply slice thin or cut into cubes and serve with sandwiches, salads, fried rice, ramen or simply on top of plain steamed rice.

It takes some time to marinate meat, but actual kitchen time is minimal.

Just make sure to cook plenty and keep leftovers in fridge, so you can use anytime you want!

May 05, 2012

May 02, 2012

Apricot Sauce

This apricot sauce is extremely versatile and goes well with ice cream, yogurt, panna cotta, angel food cake, chiffon cake, sponge, cheese cake, meringues and a lot more.

This sauce is made from dried apricots, so we can enjoy all year round!

April 17, 2012

Sauteed Lotus Root, Kinpira-style

Lotus root (renkon) is one of my favorite vegetables. It is a root vegetable indigenous in Asia and has a crunchy texture with sweet-tangy flavors.

Enjoy the unique vegetable with this easy-to-make recipe!

April 10, 2012

Braised Pork and Cabbage

The original recipe comes from my mother-in-law who lived in Germany 30 years ago and learned cooking from an Austrian lady.

April 03, 2012

Popovers with Strawberry Butter

Today I made popovers and strawberry butter as my daughter liked them served at Mariposa restaurant.
For the recipes, please refer to the links below.