Asian Recipes

Flavourful Asia


    Dashimaki Tamago means rolled egg cooked with dashi – a kind of soup stock usually made with bonito or kelp. It is a usually served as a breakfast item or as an individual side in bentos (packed lunches).  Dashimaki Tamago is made by mixing the soup stock (dashi) with beaten eggs and then rolling it up while frying. Try this Dashimaki Tamago recipe by Kikkoman for a quick and authentic Japanese meal!  This dish is simple to make and enjoyable by both young and old.  This recipe serves  2 -2 pax. This recipe is by Serves 2 to 3               Cook time: 10 minutes  INGREDIENTS Eggs 3 Vegetable Oil An appropriate amount Grated Radish Optional SEASONING Mirin ½ tbsp Dashi Soup (Bonito Flakes & Sea Kelp) 3 tbsp Kikkoman Soy Sauce 1 tsp   METHOD: Beat the eggs and add Dashi Soup, Mirin and Kikkoman Soy Sauce. Mix.  Heat the oil in an omelet pan over medium heat, add ⅕ to ⅓ of the egg mixture, and spread it over the whole pan. When the egg has slightly cooked, roll the egg from the back to the front and move the roll down to the back again. Grease the empty part of the pan. Add another ⅕ to ⅓ of the egg mixture again, lift the omelet a little and spread the egg  under the omelet, then roll it in the same way. Repeat until there is no egg mixture left.  When cooked, remove from heat and place it on a bamboo rolling mat. Shape the egg into the desired shape and then cut bite size pieces.  Garnish with grated radish if desired.   Check out other recipes     

  • Cold Soba Noodles

    Soba noodles are buckwheat noodles. It is a traditional staple in Japanese cuisine.  Cold Soba Noddles are called Zaru Soba. They are served chilled and with tsuyu (dipping sauce) on the side . Try this Cold Soba Noodles recipe by Kikkoman for a quick and authentic Japanese meal! Soba noodles are a delicious and nutritious alternative to traditional pastas and other noodles. They’re a good source of manganese and fiber. This dish is simple to make and oh so refreshing to eat!  This recipe makes 2 portions.   This recipe is by Serves 2      Preparation Time: 10 minutes       Cook time: 20 minutes  INGREDIENTS Soba 200 g White Radish 5 cm Ginger 1 pcs Green Onion As you like Nori (Shredded Dried Seaweed) As you like Wasabi Optional NOODLE SOUP BASE Sake ¼ cup Mirin ¼ cup Kombu Sea Kelp 2.5 cm x 5 cm Bonito Flakes 1 cup Kikkoman Soy Sauce 50 ml METHOD: Peel and grate the white radish and ginger. Slice the green onions thinly then set aside for garnish later. Pour the sake into a pot and evaporate the alcohol content over medium heat.  Add mirin & kombu sea kelp into the pot then reduce the heat. Add bonito flakes and Kikkoman Soy Sauce and then turn off the heat once it boils. Strain the mixture and then dilute with iced water 1:2. Boil the soba noodles until they are cooked then strain them over a sieve. Rinse the soba noodles in cold water to remove starch. Place the soba on a plate, add the shredded dried seaweed on top. Pour the noodle soup base into the bowl and serve with grated radish, ginger and green onions.  (Add wasabi if you like). Check out other recipes     

  • Curry Udon

    Try this Curry Udon recipe by Kikkoman for a quick and authentic Japanese meal! Curry Udon is a hearty dish packed full of flavour! It is simple to make and oh so heart-warming, especially on a cold day!  This recipe serves 1 – 2 persons.   This recipe is by   INGREDIENTS Fresh Udon Noodles 2 servings Chicken Tender 80 g Onion ½ piece Bonito Soup Stock 2½ cup Mirin 2 tbsp Kikkoman Soy Sauce 2½ tbsp FOR MAKING SOUP Potato Starch 1 tbsp Japanese Curry Powder ½ tbsp Water 2 tbsp   METHOD: Slice the spring onions thinly then set them aside for garnish later. Slice the onion thinly. Remove the skin of the carrot and then cut into small pieces. Cut the meat into bite-size pieces. Mix potato starch, curry powder and water, till dissolved. Pour the bonito soup stock into a pot and heat it up.  Boil to soften the carrots and then remove and set them aside. Next cook the chicken meat and then set it aside. Put the onions in the hotpot and cook it. Pour in mirin and Kikkoman Soy Sauce once the onions are cooked.  Add in the curry mixture and the udon noodles. Once cooked, serve in a bowl and add the carrot and meat toppings. Then garnish with spring onions. Check out other recipes     

  • Grilled Sesame Rice Ball Recipe

    Try this Grilled Sesame Rice ball recipe by Kikkoman for an easy daily snack! It is simple to make and so flavourful The grilled sesame seeds gives it a nutty flavour and good texture.  This recipe serves 1 – 2 persons.   This recipe is by  KIKKOMAN   INGREDIENTS Cooked Rice (Japonica) 230 g Sesame Oil 1 tbsp SESAME BATTER White sesame Seeds (Grounded) 40g Sugar 1 tbsp Kikkoman Soy Sauce 1 tbsp Cucumber Rubbed with Salt (Optional) ¼ piece METHOD: Wash, drain and cook the rice. Ground the white sesame seeds. Mix the grounded sesame seeds with sugar and Kikkoman soy sauce together Wet your hands and divide the cooked rice in half (about 115g). Grab one portion and mould it into a triangular shape with your hands. Apply some of the sesame seeds paste on one side of the rice ball. Heat the frying pan with sesame oil and put in the rice balls. Fry all sides of the rice balls  until they turn brown. Give the pan a gentle shake. Serve with cucumber as garnish if desired.   Check out other recipes 

  • Japanese Steamed Rice – Gohan

      Cooking rice may sound simple but there are in fact, tricks and points you can note if you want that steaming hot, fluffy white rice that does is cooked thoroughly with a good consistency, clumped up or broken after cooking, and very fragrant.  This recipe serves 4 – 6 pax.   This recipe is by  Chiyomi Kawasaki   INGREDIENTS 2 cups   Japanese Rice 2 cups   Water   Method: Wash and polish the rice – Add some water to the rice. Curl your fingers and gently rub the grains using a constant rhythm and pace. Repeat the above step 4 to 5 times until the water is half transparent. Chill in the refrigerator for 30 minutes. Transfer the rice into a rice cooker. You will notice that the rice has expanded (from 2 cups to about 2.5-3 cups) Now add 2 cups of water into the rice cooker & set it to cook (~40 mins). When done, gently toss and cut the rice. Serve hot. Visit our Spooful SG YouTube channel for more recipe videos.

  • Hainanese Chicken Rice Recipe

    Hainanese  Chicken Rice Recipe by Chef Michael Lau     Cooking Chicken Whole chicken             1.8 kg, wash and cleaned Garlic                           30 gm Chinese rice wine         15 gm Ginger                          10 gm Sesame oil                    5 gm Spring onion                 5 gm Salt                               1gm Chicken stock   5 liters   Cooking Rice Chicken stock               380 gm Jasmine rice                 300 gm Garlic                           40 gm Shallots                        40 gm Ginger                          25 gm Chicken fat                   35 gm Oil                                20 gm Pandan leaves              18 gm Salt                               6 gm   Condiments Chili sauce  Fresh red chili              80 gm Oil                                25 gm Young ginger                20 gm Garlic                           20 gm   Ginger Sauce Young ginger                100 gm Water                            a little   Dark soy sauce             5 gm   Garnishes Red chili, Cilantro, Spring onion,   Method: Prepare the chicken: Peel & smash garlic (30g) and ginger (10g). In a pot, add chicken stock, spring onion (5g), the smashed garlic & ginger, and bring to a boil. Simmer after it has come to a boil. Rub Chinese wine over the chicken. Blanch the chicken into the chicken stock and simmer on low heat for 40 minutes. (Prepare the rice in the meantime.) When the chicken is cooked, prepare a bowl of iced water. Next, remove the chicken from the pot and shock the chicken in the ice water. Rub sesame oil (5g) all over the chicken then set it aside. (Prepare the rice & condiments in the meantime). When the chicken has cooled slightly, chop […]

  • Shabu Shabu

      Serving for 2 Ingredients 720ml Water 10g Kombu 10 leaves Napa cabbage 2 stalks Spring onions 5 pieces      Shiitake mushroom 150 gm Kikuna 300 gm         Miyazaki striploin sliced 1.5mm Shabu Shabu dipping sauce Ebara OISHII Goma Dare (sesame sauce)   Instructions Soak Kombu with water overnight with 720 ml water. (Soaking overnight brings out more flavour but it is not entirely necessary if you do not have the time.) Set a portable gas stove. Place Clay pot on the tabletop stove. Bring Kombu water to a simmer over low heat. Line the raw ingredients neatly into a clay pot; add the Shabu Shabu stock. Bring the broth to a boil to cook the ingredients. Add the beef slices briefly into the broth and enjoy with the dipping sauce.     Recipe by Chef Michael Lau Created for Anzu Meat Factory during our Anzu Meat Factory Cooking Class with Chef Michael Lau

  • Sukiyaki

      Serving for 2 Ingredients 300 gm Miyazakigyu  Striploin Sukiyaki, sliced 2.2mm 8 leaves        Napa cabbage, cut into 5 cm length 2 cm width 100 gm Enoki mushroom, 5 pcs Shiitake mushroom 100 gm         Negi (leek), sliced ½ pcs            Yaki tofu 200gm Shirataki(konjac) noodles, rinsed & drained 1 Tbsp Cooking oil     Sukiyaki Sauce 180ml Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce       Instructions to cook the Sukiyaki Set a portable gas stove. Place Nabe pot on the stovetop. Heat the pot, add 1 Tbsp of cooking oil. Add the beef slices to sear. Flip and cook the meat. Add all the other ingredients in and ½ the Sukiyaki sauce into the pot. If needed, add more Sukiyaki sauce until the ingredients are submerged in the sauce. Put a lid on and cover bring to a boil. Once boiled, lower the heat to simmer and cooked ingredients till done. Once ready enjoy!       Recipe by Chef Michael Lau Created for Anzu Meat Factory during our Anzu Meat Factory Cooking Class with Chef Michael Lau  

  • Gyu Don (Japanese Beef Bowl) for Bento

    Gyūdon consists of beef and onions served over a bowl of rice and is considered one of Japan’s most popular and inexpensive fast-food meals.   Ingredients Short Plate / Shabu Shabu sliced (1.5mm) / US / Corn-fed                        200g Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce    6 table spoon Water 50ml Ginger                1 piece     Method Slice the meat to bite-size ( 3 to 4 cm). Slice the ginger thinly. In the pan, add the sauce, ginger, and meat and cook. Do not touch the meat and wait for the lye to come out. Once you see the lye, turn the fire to medium heat and cook for 5 minutes. Once cooked, remove from the pan and add on the rice. (Note: Do not add all the sauce to the rice as otherwise, it will turn the rice soggy.)     Recipe from Spoonful Japanese Instructor Chiyomi Kawasaki Created using meat from Anzu Meat Factory

  • Shogayaki (Ginger Pork) for Bento

    Shogayaki, or pork with ginger, is one of the most popular Japanese dishes. It is very heartwarming to eat and popularly served as a lunch box or bento.   Ingredients Anzu meat factory pork/ Mugifuji Pork Loin / Yakiniku sliced (3.0mm) / CANADA                      200g Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce     2 tablespoon Ginger (Grated)     8g Onion              ½, sliced     Method Mix the sauce and grated ginger In a bowl. Slice the onion. Put about 1 teaspoon of salad oil in a frying pan and heat It. Add the onion. Once the onion turns transparent, add in the meat. Spread the pork one by one without overlapping and fry them. When the color turns whitish, turn it over and fry in the same way. Don’t cook too much, otherwise, the meat texture will become hard. Sprinkle the mixture 1) over the meat and reduced to low heat. When the sauce is concentrated, turn off the heat and it’s done.   Recipe from Spoonful Japanese Instructor Chiyomi Kawasaki Created using meat from Anzu Meat Factory

  • Lamb Kebab Koobideh

    by Chef Javad   Ingredients: Lamb meat (Ideal: Shoulder meat -70%, leg meat-30%) 1.6kg Onion (peeled) 260g Salt 20g Cumin Powder 2.4g Black Pepper Powder 4.8g White pepper powder 11g Saffron Water* 40ml *Iranian saffron is of good quality, so a small amount (2 to 3 teaspoons for 40 ml of water is a good standard), but other than that please add a little more.   Method: Mix all ingredients together and minced in a food processor. It will resemble a paste that will stick together and will not fall apart when you pick it up in your hand. Make a meatball (2.5~3cm) and put it on a skewer one by one Spreading the meatball by opening and closing your fingers to stick the meat to the skewer. Make sure that a handle part of the skewer is clear for grilling. Place the skewered kebabs on the hot grill and cook until it is cooked through and starts to brown on each side. Grill for about about 5 minutes per side.  

  • Lari Chicken Kebab

    by Chef Javad   Ingredients: Chicken Thigh (Boneless & skinless) 1.2kg Onion (peeled) 120g Salt 12g Natural Greek Yogurt 120g Black Pepper (crushed) 5g White pepper powder 11g Pomace Olive Oil 100ml   Method: 1. Cut onion into wedges. 2. Cut chicken into chunks. 3. In a large bowl, put all ingredients together and mix well (like give it a good massage!). Then marinate for 2 ~3 hours. 4. Thread the chicken pieces and the onion pieces onto skewers (make sure to separate the onions) 5. Grill for about 10 to 15 minutes at 250 ℃ until they are golden brown each sides. You can turn the skewers a few times to make sure they are nicely grilled on all sides. ★TIP★To enhance the richness. Use a pastry brush and coat both sides with melted butter.  

  • Salad Shirazi

    Enjoy this refreshing traditional Iranian salad that originated from Shiraz in South Iran. The Shirazi Salad is also commonly known as  Persian Cucumber and Tomato Salad. Whichever name it takes, it is crunchy, refreshing and a joy to savour. By Chef Javad Serves 1   Ingredients: Japanese cucumber          20g Tomato (large)                   20g Onion (peeled)                    4g Salt                                  0.4g Lime or Lemon juice         5ml Pomace olive oil               8ml ★Dry mint leaf(crushed)    0.4g     Method: Remove tomato seeds and cucumber seeds, and finely dice it into cubes. Chop the onion finely. Put all the ingredients together and mix well. Scatter dry mint leaf over the salad. Enjoy!♪            

  • Hummus

    by Chef Javad   Ingredients: Boiled chickpeas           450g Tahini                             60g (Pomance) olive oil        40ml Lime/ Lemon juice          30ml Cut Lemon                     1 slice Chopped garlic               4g Salt                                 3g Black pepper powder     1g White pepper powder     1g Ice cubes                        20g   Method: Combine the tahini and lime juice in a food processor for 1 minute or until smooth. Add all other ingredients except ice cubes to the tahini mixture and blend it again for about 1min. Next, put in the ice cubes and mix it until smooth. This is the key to creamy hummus. Serve hummus with a drizzle of olive oil and a dash of olive and paprika.By Chef Javad

  • Tofu in Herbal Oil

    Tofu in Herbal Oil by Ms Mizue Tanaka    Ingredients: Tofu                                  1 block (drain the water before use) Avocado Oil                      100ml Salty rice malt                   1~2 Teaspoon Minced garlic                    1/2 or 1 clove Fresh herbs (basil, oregano, thyme)   1 Tablespoon, finely chopped   Method: Put the avocado oil, malt, garlic and herbs in a bowl and mix well Cut the tofu in cubes (about 1cm × 1cm) Put the tofu into the herbs and oil dressing and marinate it overnight.This recipe is contributed by Ms Mizue Tanaka 

  • Japanese Confectionery – Yatsuhashi

    YATSUHASHI by Mako   Yatsuhashi is a traditional Japanese confectionery made of Japanese glutinous rice flour, sugar, and cinnamon and folded into a triangle shape with sweet fillings. It is an extremely popular souvenir among tourists and local Japanese and is famous for being a regional product of Kyoto.   Ingredients: Group A Shiratamako (Japanese white rice glutinous flour) 100g Sugar                                                 50g Water                                                 70cc   Group B Katakuri-ko (PotatoStarch)                As needed *less the cinnamon powder Cinnamon powder                             As needed   Koshi-An (Sweet bean paste)                  85~100g or as needed   Method: Put Shiratamako, Sugar, and water from Group A together in the bowl and mix well. *Please use a heat-resistant bowl. Cover with cling wrap and warm it up in the microwave at 500W for 2 min. Take it out and mix well again. (It’s very hot at this stage so please be careful not to burn yourself). Cover with the plastic wrap again and put it back in the microwave for 1 more min. Sprinkle some Potato Starch and cinnamon powder from Group B on your workbench, take out the mochi carefully, and put it on the powder. Use the rolling pin, stretch the mochi into a square(about 16×16cm). Sprinkle more potato starch or cinnamon powder occasionally if it gets too sticky. Cut the mochi into four equal size squares. Get rid of the extra Cinnamon […]

  • Chinese Rice Cake Soup 年糕汤

    Recipe from our contributor Cai Li This rice cake soup is delicious, comforting and very easy to make. It is perfect for a quick and hearty mid-week meal. Nian Gao (rice cakes), which means “higher every year”, is a squishy, sticky foodstuff made by pounding cooked rice with a wooden cudgel until smooth and elastic, then forming it into cakes that are sliced before cooking. They are chewy in texture, almost like a kind of noodle.

  • Beef Rendang 印尼仁当牛肉

    Recipe from Spoonful Chinese Cuisine Contributor Cai Li The spicy, rich and creamy Indonesia beef stew is known for an insane amount of flavour because of its generous use of a myriad of spices and herbs cooking for a few hours until meat fork-tender.

  • Gagome Kelp Soup

    Sorry, this event is only available in Japanese.

  • Milk pudding with Gula Melaka Sauce

    Dessert can be so simple with fresh milk. The milk goes well with gula melaka so we use it for the sauce of the pudding. Enjoy the full-goodness of the milk. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.

  • Pan-fried Scallop in Spinach Milk Sauce

    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.

  • Squid Innards Milk Ramen

    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 2018.

  • Soba and Spinach Salad

    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 as they tend to differ slightly. This soba gives so much fresh flavor to the salad. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.

  • Octopus Salad

    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 with wine too! This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.

  • Japanese Ratatouille

    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 Booth during FHA 2018.

  • Watari Crab and Gagome Kelp Sushi

    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 buds. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.

  • Cantonese Style Beef Brisket Stew萝卜牛腩煲

    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 layer of membrane attached to the meat. The membrane is a little tougher than the meat but adds even more flavor to the dish.

  • Red-braised Dried Bamboo Shoots 笋干烧肉

    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 and pleasant sweetness that’s not found in fresh or canned bamboo.

  • Crispy Roasted Chicken 脆皮鸡

    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.

  • Salted Egg Yolk Cookies

    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 rich flavour of the salted egg yolk that also gives a little bit of that needed texture, is guaranteed to take your pallet to an all new high!

  • Pineapple Tarts Recipe 黄梨挞

    Recipe from Spoonful Chinese Cooking Instructor Cai Li With the Chinese New Year around the corner, you can find pineapple tarts just about everywhere in Singapore or Malaysia. Every bakery that churns them out is claiming that its tarts are the best. But I found out today these melt-in-mouth homemade tarts with buttery crumbly pastry and fresh homemade pineapple jam are the BEST I’ve had so far. It calls for simple and fresh ingredients with minimized use of sugar. No preservatives added at all.

  • Chinese Clay Pot Rice

    Recipe by Spoonful Chinese Cooking Instructor Cai Li This is a traditional Cantonese dish but now becoming popular throughout China. The rice is slowly cooked in a clay pot, giving the dish a distinctive flavor. It is typically served with Cantonese-style cured pork and vegetables.

  • Red Date Jelly Recipe

    Recipe from Gold Kili Traditionally found in Chinese restaurants, red date jelly is a refreshing dessert choice for the health-conscious. With longan and goji berry arranged in a pretty flower pattern and duo coloured jelly, our simple recipe looks fancier than it is to make. Dish it out the next time you have potluck or catering. This homemade dessert will be a bigger hit than regular longan and sea coconut soup.

  • Homemade Chinese Rice Wine Recipe

    Recipe from Spoonful Chinese Cooking Instructor Cai Li This gentle, sweet-sour, marvelously aromatic homemade liquor is a common flavoring for all kinds of  China regional cuisines. You can find the rice wine (sometimes called Chinese Cooking Wine) in the Asian supermarkets, but the homemade version is much more delicious and it is surprisingly easy to make. No preservative is added. It keeps for ages in the fridge.

  • Pumpkin Chinese Steamed Bun 金瓜馒头

    – Recipe by Cai Li Blakeman, our expert culinary instructor on Chinese cuisine-  This is what I call the Chinese version of dinner rolls and it can be an easy and healthy breakfast option as well. The golden yellow Chinese Steamed Bun or mán tóu, are made with fresh pumpkin.

  • Shanghai Potsticker Buns 生煎馒头 Recipe

    – Recipe by Cai Li Blakeman, our expert culinary instructor on Chinese cuisine-  The most popular street snack in Shanghai. These golden-bottomed buns, known as shēng jiān mán tóu in Chinese, meaning pan-fried directly without steaming, are the heftier yet equally irresistible big brother of Shanghai Xiao Long Bao.

  • Sweet Potatoes Leaves Curry

    -by Chef Linda- Can’t get enough of Peranakan cuisine? Try this simple and heart warming Nonya dish made with super food sweet potatoes, its leaves and tiger prawns! These much “neglected” sweet potatoes leaves –  delicious and affordable and they pack a multitude of health benefits. It is quite similar to another local vegetable – Kang Kong (morning glory/water spinach), only more fibrous.

  • Bo Bo Cha Cha

    -by Chef Linda- Try your hands at Bo Bo Cha Cha – The Peranakan sweet soup that’s as colourful as a rainbow!


Healthy Japanese

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