Garlic fried rice is such a norm dish in Japanese restaurants that one never realizes one can make it right at home too, very easily in fact. At least that was my case. Haha My sister cooked a very perfume-y butter infused garlic fried rice recently for her packed lunch, and that got me inspire to cook for my mom’s and my own packed lunch. While she had a vegan patty to accompany her garlic fried rice, I choose to go with the more straightforward route, that is with prawns (ebi エビ in Japanese).
Fried prawns were what I had in mind. That’s when I stumbled upon tatsuta-age. Both tatsuta-age 竜田揚げ and the more common karaage 唐揚げ has the -age ending which means deep-fried. But what are their differences? For tatsuta-age, the ingredient is marinated and then coated with potato starch and fried. For karaage, the ingredient is coated with seasoned wheat flour and deep fried. Although karaage nowadays are mostly marinated as well. Confuse still? The main differentiator is the use of non-similar coating; potato starch vs wheat flour. If you find a karaage using potato starch, most likely it’s actually a tatsuta-age. Do correct me if I’m wrong.
Japanese garlic fried rice with ebi tatsuta-age. ❤️
Hi all, here’s wishing you a very Happy Chinese New Year! Wellness and prosperity always. 💕
There’s one more day before CNY is over! 😛
I’ve always known I can make toasted grated coconut easily, and yet my ego always gets the better of me. It tells me to just forget it. LOL. These days (well, since last year), I’m all about learning and finding ways to reduce waste as much as possible. When it comes to food waste, it’s certainly a very big concern. We can definitely reduce food wastage with the right mindset and ideas. Using all parts of an ingredient is the first step, and cooking food just enough for the right amount of people, or/and keep the leftovers for next day consumption are the next best moves.
Homemade toasted grated coconut.
Throwback to 3 weeks before 2018 CNY, sis and me made kuih kapit following my grandma’s recipe after 9 long years. Kuih kapit (love letters) uses lots of santan (coconut milk), and if I’m my old self, I would have discard the used grated coconut after squeezing all the juice out. The new me put the leftover grated coconut in a bowl and freeze it (as we’re busy making kuih kapit that day), intending to make toasted coconut when I’m freer. Click to read my kuih kapit making experience, recipe and tips (both are old posts).
I’ve never dealt with red lentil before, so when my cooking plan went a bit off track (lentil became too mushy for salad), I tweaked it to become a dip. And that’s how this recipe came to life. Also, I actually wanted to make arrowhead chips out of the arrowhead, and since I have a mandolin issue, I decided to be creative with the arrowheads that I have on hand. And that’s how I used the arrowheads for this dip, and also for this miso noodle soup.
Arrowhead red lentil dip. 🧡
Happy New Year!!! Let’s start 2018 with a noodle recipe for longevity purpose. I combine arrowhead (ngaku) and a couple of ingredients (mushroom, cabbage and pork) with miso to make a flavorful noodle soup. Initially, I wanted to make arrowhead chips (Chinese New Year coming ma) but my mandoline malfunctioned. Since I’ve already peeled the arrowheads, might as well use it for cooking. Hence, this recipe is born.
Arrowhead mushroom miso noodle soup.
Have you ever asked yourself this question: Can I freeze avocado?
I sure did. Plenty of times.
Because you see, if you’re an avocado lover 💗 and you know out-of-season avocados are not cheap, you would want to find a way to preserve all the affordable avocados you managed to
grab buy during sale, and enjoy this super-duper yummy fruit whenever you want. Need to stock up whenever the price is right, right?
Like all perishable food, once they are past their best, you can’t eat it anymore. I found out the best way to preserve avocados are to freeze it. But how?
I was kind off tired cooking nearly the same thing every time. So, to spice things up just a little bit, I decided to use a muffin/cupcake pan. Hmm, a savory muffin? Why not? This is where my vegetables buckwheat quinoa egg muffins is born! Though I eat it for lunch, this gluten free muffin is perfect for breakfast and brunch too. Heck, you can even eat it for dinner or snack. It’s suitable for all ages because it’s just so healthy.
Vegetables buckwheat quinoa egg muffins.