With the remaining batter of the Blooming onions, I made deep fried French toast for the first time. The bread finished but more batter still remained, so I tried my hand at another onion again with better results! Here is what it looked like:
I made my version of the Blooming Onion today. I didn’t follow the usual recipe, and I didn’t have the big white onion called for in this recipe, but I still managed a very tasty dish with big-ish red onions. My mom, usually critical of everything I make, liked it. And my dad took the… Continue reading New Recipe Tried: Blooming Onion
With the zest of Life’s lemons, Make a sweetened bitter tart. Serve with dollops of creamy love, With icing sugar in equal part. It’s the recipe for a common cold Of a person’s vengeful heart.
This was a simple recipe. Just grate the Lotus Stems and mix with gram flour; make that paste into balls; fry the balls and add to a tomato based curry with spices to taste! So yum.. and EASY!!
I made Schezwan Rice using Ching’s Schezwan flavour with veggies stir-fried on the side and mixed with boiled rice. It turned out pretty amazing, even though I’d managed to burn the rice a little! Such a simple thing to cook, but it was the first time I made this kind of “fried rice”. And my… Continue reading Recipe # 5 – Schezwan Rice Juhi-style
I made these two dishes for dinner today… They were yummy even if the photos I took with my crappy camera don’t do them justice!
I had Haru Maki in kaiten-zushis and cafes before, but when I learnt how simple it was to make them at home from my Okinawan friend Ayumi, I was sure to try my hand at it as well. I’ve made them 3 times now, and my parents also love it! And it can be made in so… Continue reading Recipe # 2 – Haru Maki