(I already ate some when I took this shot, lol-can’t resist!) — I was so ecstatic receiving this “pasalubong” from Senpai (sort of) from Japan. Kuya O came to Vienna to do some research and I am really ecstatic…
Ikura sushi
Salmon roe (ikura) for sushi is prepared by soaking them in soy sauce and Japanese rice wine (sake). The process helps in removing the strong fishy flavor and makes the texture of the roe smoother and lighter. Each individual roe remains…
Tuna, is that really tuna?
Tuna and Butterfish sashimi This is the color of tuna I’m used to eating, a hint of pink to red. I would have preferred it pink marbling with white (fat) though. I cannot be sure if this is…
Phở bo (Vietnamese Beef Noodle soup)
My earliest memories of lime (dayap) was on those nights that my mom would be in the kitchen, late and cold putting yellowish mixture in aluminum molds covered with a thin layer of caramelized sugar (arnibal). I used to help…
Sizzling chicken
I’ve long wanted to buy a sizzling plate…I really miss those sizzling chicken, spare ribs and sisig with lots of gravy, buttered veggies and mashed potato on the side. Yeap, calorie overload! I saw some at amazon but I still…
Fish Fillet Burger
(With sauce tartare, tomato and lettuce plus a fly away cheese I put upside down, lol.) There’s this Japanese cooking show that has inspired me to cook some dishes at home that can actually be bought from fast food joints….
