May 25, 2012
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 (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 11, 2012
May 08, 2012
May 05, 2012
May 02, 2012
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 30, 2012
April 17, 2012
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!