Fine quality scallops goes well with any type of food. The milk and spinach sauce is simple to prepare and packs a punch pairing with the pan-fried scallops. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
Ikano shiokara gives a strong and unique flavor to food. It goes well with rice, however, for this dish, we used the shiokara to enhance the taste of the ramen soup with milk. The dish goes well with sake too. This recipe is designed and created specially for the exhibition at Japan Booth during FHA…
In Japan, soba is often eaten by dipping in dashi soup. However, Soba can make a good main for salads as it has less gluten and hence considered a healthier choice than pasta. The point to note when preparing soba is to boil it according to the instructions on the label of each soba brand…
Fresh Japanese Octopus can be used in a variety of dishes. For this fusion dish, the octopus has been freshly caught in Japan and then boiled and freezed immediately. What you have to do is only to unfreeze it at home! You may, of course, use fresh ones from markets! Bonus: It goes really well…
Japanese Ratatouille is a healthy dish exploding with taste and the best part is that it can be prepared a day in advance, saving you time. This is a classic example using Dashi, Salt and bonito flakes to instill Japanese-flavour to the food. This recipe is designed and created specially for the exhibition at Japan…
Watari crabs are often used in pasta and miso soup but in this recipe, the crab is already cooked and can be used immediately after defrosting, thus we try to use it as sushi ingredients. The use of gagome kelp brings out the umami from the sushi rice making it so delectable to the taste…
Recipe from Spoonful Chinese Cooking Instructor Cai Li This classic Cantonese braised beef stew is served from almost all traditional restaurants around the world. Traditionally, this dish calls for beef brisket which is relatively tough cut but really flavorful when prepared properly. If you have access to Chinese butchery, look for the brisket with a…
Recipe from Spoonful Chinese Cooking Instructor Cai Li Bamboo shoots are always a culinary delicacy in Asia, especially in Chinese and Japanese cuisines. Freshly dug bamboo shoots are seasonal and are appreciated by people of that particular region. Yet easily accessible dried bamboo shoots have a meaty quality and are incredibly delicious. It has a chewy-tenderness…
Recipe from Spoonful Chinese Cooking Instructor Cai Li Can not ask a simpler way to roast a Chinese-flavoured chicken. The skin is golden and extremely crunchy while white meat is tender and juicy.
The salted egg yolk taste is something distinctive to South East Asian cuisine. We love almost everything coated in this amazing flavor and it is a very versatile flavor indeed! It pairs well from savoury meat like prawn, chicken, pork, to sweet treats like cookies! The combination of a soft, buttery, melt-in-your-mouth cookie and the…