Slippery slabs of eggplant (no al dente here) sop up all that highly fragrant, spicy seasoning mix – which comes together in a cinch. You’re basically just mixing up a couple of things together. The most arduous part of this recipe is probably setting up the steamer for the eggplants to steam, or…
To me, the perfect tomato egg has curds that are just set, not runny (we’re not doing a Western- style scramble now, are we?), and certainly not a leaky or watery mess! The ratio of tomato to eggs is also key…
I find the versions outside a little too cloyingly sweet for me, and too little.freaking.ingredients! It’s usually a deluge of rice cakes, and too little protein and vegetable. What’s a girl gotta do…
A fortifying bowl of chicken dashi and rice soup, sweetened with the tender bite of root vegetables and spiked with ginger and sake. Like a hug in a bowl. Exactly what you crave on balmy evenings or when in dire need of comfort. To make things easier for a weeknight dinner, I’ve used instant dashi teabags here – get good quality…
These are just classic, simple sautéd shrooms with tons of garlic, butter, and a touch of white wine for acidity. This time, with a touch of light soy like they do in Japan. Remember all their soy butter flavoured potato sticks and chips?! This just brings me back to all my Japan trips with friends…
This is another (almost) one pot wonder that my Granny often made for lunch, from the time my mum was a little girl till now. This recipe is taken from my first book, Three Dishes One Soup, which also features a bunch of Granny’s recipes like her famous Ngoh Hiong…
Tonjiru is a super comforting, hearty Japanese pork and vegetable soup that comes together in less than 30 minutes. Not too shabby a deal given that many hearty soups or stews take hours to come together. When I first posted this back in 2021…
