Showing you our Japanese Teishoku (set meal) which I cooked for the two of us.
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Detailed recipes with photos by CATherina Hosoi
Pork Knuckles Stew with Mee Suah
Using my Electric Pressure Cooker to cook my favourite Pork Knuckle, Garlic, Black Mushroom, Potato and Red Dates Stew and serve it with Mee Suah (thin Longevity Wheat Flour Noodle).
Continue reading “Pork Knuckles Stew with Mee Suah”Stir Fry Spring Onion, Ginger & Beef
Using my harvested Spring Onion from my Rooftop Garden to fry Ginger with Shabu Shabu Beef as our lunch and served with toasted Flaxseed Bread blessed by my friend few days ago
Continue reading “Stir Fry Spring Onion, Ginger & Beef”Imitation Abalone Slices side dish
Do you use Imitation Abalone Slices for cooking in your kitchen? Here is one recipe I created for you: Imitation Abalone Slices side dish
Continue reading “Imitation Abalone Slices side dish”Chicken Fettuccini Hokkaido Cream Stew
Nice to sit with my beloved Samurai together by the dining table and use the electric hot pot to cook this Chicken Fettuccini Hokkaido Cream Stew with Potatoes, Gluten Roll and Sweet Peas.
Continue reading “Chicken Fettuccini Hokkaido Cream Stew”Mee Suah Clam Soup
Decided to cook light and eat light after our last meal eaten at a restaurant. Will be cooking a simple, light yet balanced meal of Mee Suah Clam Soup.
Continue reading “Mee Suah Clam Soup”Braised Sea Cucumber with Pork Knuckles
This photo did not justify the superb taste of my Signature Traditional Hokkien 福建dish, Braised Sea Cucumber with Pork Knuckles, Dried Mushrooms, Red Dates with Garlic, Onion, Ginger & Red Chillies.
Continue reading “Braised Sea Cucumber with Pork Knuckles”Spring Onion Shrimp in Fermented Dou Ru Sauce
Happy to harvest the Spring Onion I grew in my Rooftop Garden. I use them to cook a yummy dish, Spring Onion Shrimp in Fermented Dou Ru Sauce, to go with our Japanese Short Grain Rice
Continue reading “Spring Onion Shrimp in Fermented Dou Ru Sauce”Exotic Flan
Specially created an Exotic Flan using the famous Fish Otak Otak from Malaysia. (literally it means Brain, but actually it is an exotic taste of Creamed Fish Paste with spices and coconut cream steamed to form a slab of set pudding-cake).
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