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Month: October 2013

  • Salt Grilled Mackerel (Saba Shioyaki)

    Grilled Mackerel (Saba Shioyaki)

    Salt Grilled Mackerel or Saba Shioyaki is a popular seafood dishes served as an entrée or part of a bento combination in Japanese restaurants.

    I have to confess. I’ve never ordered Saba Shioyaki before in the restaurant. I always end up ordering salmon because it’s usually almost the same price. Yes, I didn’t think very highly of mackerel. The poor mackerel didn’t get all the media hype like salmon does. Mackerel is one of the highly recommended oily fish for a healthy diet, rich in essential oils, vitamins, minerals and Omega fatty acids. (more…)

  • Steamed Garlic Prawns

    Steamed Garlic Prawns

    Both my sisters are seafood fanatic, especially crab and prawns. They can both eat 4kg worth of crab, prawns and shellfish in a sitting. We Chinese love steaming our seafood, and believe that steaming is probably the ‘best’ way to enjoy most seafood in all its’ natural ‘sweetness. Steaming is not only easy, it is also a very healthy cooking technique.  This Steamed Garlic Prawns is my elder sister CM’s go-to prawn recipe. (more…)

  • Chicken Teriyaki for Asian Food Fest (Japan)

    Chicken TeriyakiBesides sushi, Chicken Teriyaki has to be one of the most popular dishes in Japanese restaurants all over the world. In Japan, chicken teriyaki is a popular lunchtime staple, mostly found in bento boxes.

    If you have not tried cooking Japanese, Chicken Teriyaki is a great first introductory dish to cooking Japanese food with a few easy-to-find but essential ingredients. (more…)

  • Baileys Banana Chocolate Ice Cream – The Easiest Chocolate Ice Cream

    Baileys Banana Chocolate Ice Cream

    Baileys Banana Chocolate Ice Cream. This is the world’s easiest ice cream. It takes literally 5 minutes to put together, only 4 ingredients and the best – without an ice cream maker! *happy dance*

    Using good quality chocolate makes a big difference in the flavour, use either chocolate bar like Lindt or couverture chocolate such as Callebaut. The banana gives the ice cream a smooth, creamy consistency and provides the sweetness, so use a nice, ripe one. The ice cream keeps for weeks in the freezer with perfect smooth consistency. (more…)