Recent Posts

Okonomi Sauce

Posted on by Kathy
This is a delicious sauce that can be used instead of a BBQ sauce, but you will need to make more that this recipe. Enough for 6 serves of okonomiyaki (Hiroshima or Osaka). Ingredients 4 tbsp tomato ... Read More

Macaroni Lasagna

Posted on by Kathy
Sorry for the oxymoron….how do you describe a lasagna with macaroni instead of lasagna sheets? This makes a quick option if you otherwise have to make your own lasagna sheets. So many of you hav... Read More

Béchamel

Posted on by Kathy
Béchamel is the base, the white sauce. Adding the cheese makes it a cheese sauce. So when a recipe asks for béchamel be mindful of what is required, a true béchamel or a cheese sauce….I think... Read More

Char Kway Teow

Posted on by Kathy
Char Kway Teow traditionally has soy sauce in it, this recipe I have substituted it with oyster sauce, it has more body and less salt, also no soy. As a result it doesn’t have the expected dark... Read More

Miso Soup

Posted on by Kathy
To complete the dashi story, here is a recipe for Miso soup. Ingredients 4 cups dashi (1 per person) 4 tbsp miso paste (check for gluten free variety, reduce miso for less salt) 200 g silken tofu ... Read More

Mushroom Dashi

Posted on by Kathy
Now to make your dashi pop…..find the mushrooms that are available and treat them with kindness and the resulting broth will be gentle and morish. Make your dashi when you have time a few days ahead... Read More

Dashi Broth

Posted on by Kathy
This is a recipe for awase dashi which is a combination dashi (Kombu and Bonito). There are other dashi like kombu dashi that is based only on kombu and iriko dashi that uses dried anchovy and water f... Read More

Fish Sauce

Posted on by Kathy
Yes I know it is salty but again a small amount goes a long way in flavouring your dishes. There are many brands out there, some contain wheat, sugar and other additives to give the flavour, They also... Read More