We are what we eat! It is important to discipline ourselves what and how to cook, eat nutritiously and control the portion to maintain our health.
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3 Treasure Porridge with Simmered Braised Spanish Mackerel
From my Singapore Kitchen I served my 3 Treasure Porridge with Simmered Braised Spanish Mackerel in Japanese Sauce.
Continue reading “3 Treasure Porridge with Simmered Braised Spanish Mackerel”Salmon Fish Head Casserole
Today I’m showing you my casserole cooking from my kitchen in Singapore to all readers here. It’s Japanese cooking of Salmon Fish Head Casserole.
Claypot Barley “Porridge” in Salmon Broth
Blessed Tuesday to all readers. From my kitchen in Singapore I am sharing how to cook this Claypot Barley “Porridge” with Leek, Corn, Silver Baits (Shirauo in Japanese) in Salmon Broth, using Salmon bones, Ginger and White part of Spring Onion. Good cooking needs passion and patience!
Continue reading “Claypot Barley “Porridge” in Salmon Broth”“3 Kinds Rice” & Barley Grain with Fish Otak Otak
With God’s wisdom I created a new dish “Fried 3 kinds Rice & Barley Grain with Fish Otak Otak (Savoury Fish Pudding Cake), Prawns and Asparagus”.
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