A collection of CATherina Hosoi’s facebook posts from 07 Dec 2020 Monday to 11 Dec 2020, Friday.
Continue reading “Facebook Posts: 07 to 11 Dec 2020”Author: CATherina Hosoi
CATherina Hosoi (细井明子) is a cookbook author who founded Culinary Hobby Class Cooking Studio in 1985 imparting culinary knowledge through workshops. Armed with over 35 years of experience in food researching, teaching and hosting cooking programmes on radio and television, CATherina is also a recognised recipe development consultant. She developed “Eat Happy Live Healthy” concept to inspire people to cook healthy food based on Japanese and Asian cooking techniques.
Meatless Japanese Curry Rice
Few days ago, I cooked a meatless Japanese Curry rice dish for my loved ones for lunch using HOUSE Brand Kiwadachi Kare which I bought from Meidiya supermarket some time back.
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Happy blessed day to all. Created this Special Omelette Sheet for breakfast recently.
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A collection of CATherina Hosoi’s facebook posts from 01 Dec 2020 Tuesday to 06 Dec 2020, Sunday.
Continue reading “Facebook Posts: 01 to 06 Dec 2020”Wine Lees Bitter gourd Cuttlefish
Brought some Bitter gourds few days ago. Had used it to make a soup and egg omelette. Now, using the Bitter gourd to make a dish with Red Wine Lees and Cuttlefish.
Continue reading “Wine Lees Bitter gourd Cuttlefish”Braised Chicken Feet with Gluten Roll
Hmm my kitchen smells so fragrant and inviting. Let me present to you my Signature Chinese Cooking using Chicken Feet (Yes, the Chinese loves Chicken Feet!)
Continue reading “Braised Chicken Feet with Gluten Roll”Collection of Sweet Soup Dessert 2
I am sharing on how I cook two different type of Mung Bean Sweet Dessert recently.
1. Aloe Vera Mung Bean Dessert
2. Barley Mung Bean Dessert
Facebook Posts: 25 to 30 Nov 2020
A collection of CATherina Hosoi’s facebook posts from 25 Nov 2020, Tuesday to 30 Nov 2020, Monday.
Continue reading “Facebook Posts: 25 to 30 Nov 2020”Barley Grain Fried Rice with Smoked Sausage
Found some smoked sausages tucked in my fridge, so decided to make a Japanese Style Fried Rice using Barley Grains to go with my sausages.
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