I’m a big fan of butternut squash (also known as butternut pumpkin) ever since I made this grilled butternut squash dish. I recently bought one from the grocer and knew I need to try roasted butternut squash soup. Roasting butternut squash will enhance the overall taste to the next level, making it richer, sweeter and rustic.
One of the best kept secret about cooking is you don’t need fancy side ingredients and seasonings to bring out the best of your star ingredient. I believe it’s the same with baking. Therefore I pair it with just carrot and shallots.
Roasted butternut squash & carrot soup is 😍
This tofu side dish is quite similar to Steamed Silky Soft Tofu dish I made some 6 years back (woah!). As the title of the post suggest, this one has additional ingredients like egg, dried shrimps and glass noodles. Hey hey, I always welcome variety on my dining table. This tofu dish is fairly easy to prepare and all you need to do after that is steam it. Come now…
My lovely steamed soft tofu with egg, dried shrimps and glass noodles.
Don’t cha love chicken katsu (チキンカツ)? I do! Imagine fried breaded thin slice of chicken… so tender and yummy. What’s not to like?
First thing first, what’s katsu? Katsu is actually the shortened name for katsuretsu. And yes, katsu/katsuretsu means cutlet or schnitzel. It’s a dish that’s famous worldwide, originating from Austria I believe. Different types of meat can be used to make katsu such as veal, pork, chicken, etc.
The most common katsu in Japan is actually tonkatsu which means pork cutlet. In this post I’ll share with you on how to make chicken katsu (also known as tori katsu). And yes, I use this recipe for making tonkatsu too. I’ve made chicken katsu twice so far and lovin’ it both times. One of the characteristics of a katsu is the thin slice of meat. Use a meat tenderizer/pounder to make the meat thinner and also so that they fry evenly. With the use of breadcrumb, you also want the outer layer to be crisp after frying. For this, I really recommend panko breadcrumbs and a method I learned from Just One Cookbook on how to achieve and maintain its crispiness; by double frying. Now I know why the Nyonya inchi kabin recipe requires frying twice. *always learning hehe
My lovely crispy chicken katsu. 💝
Candied ginger – done! Yeah one more crossed off from my to-learn list. Do you have a list on things you want to learn in baking and cooking? I do. The more we learn (be it failure or success), the more we gain. And there are still so much I want to learn.
Candied ginger is HOT!
Financiers are small cakes originated from France. They are perfect for tea time snack. In my maiden financier bake, I had to cross two hurdles. One is learning how to make brown butter as this is the unique feature of financier. And two, I don’t own any financiers moulds. It was because of this two hurdles that I brood for very long time. Ya know, sometimes you just have to do it no matter what. So I learned how to make brown butter successfully. As for the financier moulds, I just use whatever moulds I have in my kitchen. Never mind they don’t look like the classic shape. With the two hurdles crossed, I realized making financiers is actually a breeze.
Have you heard of brown butter before? I’ve only found out about its existence a year plus back. Brown butter is known as beurre noisette in French. Beurre is butter and noisette actually means hazelnut. As to why hazelnut is involved, you need to read on to find out why.
When I read the process of making brown butter, it makes me excited and giddy with excitement. Can something be this good as the steps are so simple? I was also afraid. Afraid that I will turn it into burnt butter. Haha Now that I’ve made it twice with success, it’s actually not that scary after all. I can only &(#*$ my imagination.
Brown butter (beurre noisette) 🌟