July 10, 2012
Mackerel Pike Confit
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 11, 2012
May 08, 2012
May 05, 2012
Fried Rice with Shrimp and Sweet Corn
To me, the main ingredient in this fried rice is sweet corn. Use fresh ones in season.
May 03, 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 30, 2012
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 16, 2012
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.
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