Parsley sauce is good for anything. This is oven baked white snapper with parsley sauce. I also baked vegetables in the oven with olive oil and some garlic. I really like the oven baked vegetables like this. I made it without tomatoes, but it tasted like Ratatouille and it was very good.
This is my Singaporean version of Soba salad. I arranged toppings of Aji confit, tomatoes, lettuce, fried onion and sambal sauce. Weather in Singapore is so hot, some reason, I fell like having spicy noodle.
I often make pot au feu with chicken legs. I marinate them in salt for overnight then cook in water with vegetables; such as onion, celery and carrot until the meat become tender. I have them as itself or use for other dishes. This one I heated up with some milk. Sauce was much milder than regular chicken sauce. It's better to add milk in the end of cooking because milk might crumbs up.
I can only call my parents and listen to what is happening in Kumamoto for now. My parents didn't have severe damages in their house and business but it's a rare fortunate case.
Since it rained a lot after the earthquake, houses which have damages on roof, happened to have leakage of water. People on those houses don't have electricity because the power authority stop the electricity to avoid electric leakage.
Gas supply only started 23rd in central city. People with gas water boiler didn't have hot water for ten days..
In many cases, heavy furnitures such as fridge fell on the flour and I cannot imagine how people can re arrange their house without help since there're many old people living alone.
People in Kumamoto; my home town had enormous fear, pain and loss with huge earthquakes occurred twice nights of 14th and 16th April. My family, relatives, friends are all fine but the shakes continue endlessly. We've lost so many treasures we've kept for many years in the region. It's nobody's fault and we have to accept the nature and move forward, but the pain of loss is unbearable....
This is a very famous and old complex which is full of Thai restaurants and shops. We went to one of the know to be good one in the building.... though the food was awfully bad.. I've realized that Thai foods in Singapore is tastes really different from the one from Thailand. I guess that is normal but way too different... I went to another very popular local Thai in neighborhood but it was the same. Their seasoning is way too strong and sweet for me
I think you can never talk about Singapore's local food without Laksa. Laksa is coconut based seafood rice noodle. When first time I had this dish, I was very surprised with the way they eat this dish... they only serve spoon no chop sticks.. but noodle is not long so you can eat with spoon. I was not impressed with this for the first time but it made me feel like coming back again. Then I'm hooked on this.
Ondeh Ondeh is one of the popular Peranakan sweets in Singapore. I've got to known this sweets by food television program I've watched on Singapore Airline. This shop is very famous Peranakan confectionary in my neighbourhood.
In my first glance I was not comfortable with the colors of this desserts but since I've get to know how it's made on TV, I've tried it for once. Then I really loved this dessert. It's soft rice cake with palm sugar inside and coated with coconuts. It' not too sweet and absolutely delicious.
I had a bad cold in Japan and not feeling well for a week so I tried Chinese tonic soup for the first time. To be honest I'm not a believer of Chinese medicine but I've tried for curiosity.
There were about ten kind of Chinese herbs with one spice bag. I cooked it with a small chicken. The result, I thought the smell was way too strong to me. It tastes ok but not delicious..
This is one of the most loved Hong Kong's home dish. The most popular one is with dried fish. The one is dried squid is not bad but I like the best with salted duck egg. This time I steamed the meat loaf with Chinese cabbage on the bottom. This idea came from the dish I've learned at Tsuji from different dish. I thought it's a great idea to have the dish with vegetable.
Parsley sauce is good with anything, any meat or fish. This is made with parsley, garlic, salt and olive oil. Parsley is something you can never fishing using once you buy. It's good to make this sauce before parsley gets bad.
I always keep meat sauce "sauce bolognaise" in my fridge. This one was made with a lot ot minced vegetables, minced beef and tomato sauce. I made this sauce somehow light to be able to adjust to different dishes not only as pasta sauce.
Each time I go back Japan, I bring back my Japanese knives to professional sharpener. In my thought, I can never cook fish properly without Japanese fish knives. I've started my cuisine training in French kitchen so I have full set of professional French chef knives but for the fish I prefer using Japanese knifes.
Japanese knifes are made with steel but different mix of iron compares to stainless steel. It can be extremely sharp but also it can be easy to get rusty with humidity. I can sharpen my knifes with stones regularly but I bring them to professional to time to time. Look how shinny they became!