Showing you our Japanese Teishoku (set meal) which I cooked for the two of us.Continue reading “Japanese Teishoku”
My Lots of Ingredients Fried Mah-Mee is so-o-o-o delicious n I want to share with all of you how I cooked in my Singapore kitchen.Continue reading “Fried Mah Mee”
Sunday Onigiri Day . Onigiri also known as Omusubi, is a Japanese style Pressed Rice Balls wrapped with Nori (Black Seaweed). Today I am making Salmon Onigiri.Continue reading “Salmon Onigiri”
From my kitchen in Singapore, on Day 18 Circuit Breaker Mode, 24 April 2020. Today I am doing a yummy and fragrant Simmer Cooked Claypot Japanese Salmon Fishhead with Daikon & Leek in Japanese Bonito flavour Cooking sauce (*Mizkan brand Oi Katsuo Tsuyu) & Japanese Yamasa brand Shoyu (Soy Sauce). This dish is Japanese Traditional Home- style Cooking.Continue reading “Japanese Salmon Fishhead with Daikon & Leek”
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.
It is Monday. Have a good start for a new week everyone. From my kitchen in Singapore I am sharing with all members how I make a yummy Healthy Salmon Soup.Continue reading “Healthy Salmon Soup”
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”