July 12th, 2008 | 30-Minute Meals Recipes, Eating Light, Japanese Recipes | 48 Comments
Miso Ramen pictures (1 of 3)
I am not sure what it is, it could be the heat outside, but I just don’t have much of an appetite lately, especially for lunch.
Lunch is tough because I am definitely not a sandwich and salad type of person (I frown at the very thought of them), but Chinese food and Malaysian food with rice, stir-fry’s, curries and spices seem too heavy as of late. I wanted something lighter for my lunch, and this bowl of homemade spicy miso ramen came to my rescue. Other than ramen, I have also been eating cold soba noodles and oden, which are equally light and refreshing. I love Japanese food, it’s just refreshing and pleasant–exactly what I need…
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How do you turn a bucket of plain old vanilla ice cream into something exotic and lickylicious without having to splurge US$3 per scoop?
Easy. Very easy!
I learned this trick recently and thought I would share it with you, especially now when it’s sizzling hot outside with temperatures pushing the 90’s or even 100’s Fahrenheit in the United States.
Matcha (抹茶) is…
I love Nobu’s black cod with miso, but it’s not easy to find fresh black cod in the market, at least not in my neighborhood. So I used Chilean sea bass instead. I love Chilean sea bass–the flesh is always so moist, tender, silky, and sweet. I also love the texture and the mouth feel of Chilean sea bass…it’s absolutely…
My cheekbones have gone missing.
I have been looking for them in the mirror–during day time under natural sun light; indoor under soft tungsten light; in the office with bright fluorescent light–but they are nowhere to be found. They have indeed gone missing.
What I see in the mirror–and most evidently from my travel pictures–are fats, or fat cells, as my gym…
I can’t seem to find anyone who doesn’t like Miso soup—the ubiquitous Japanese soup that is commonly served with Japanese lunch combos (bento boxes) in the United States. I am a big fan of miso soup. It’s light, invigorating with the simplest of ingredients (no scary animal fat floating at the top of the soup!) I love slurping Miso soup—especially…
I am writing this from Beijing (yes, Beijing again!). The local time is 10:30 AM and the sky is grey and very overcast (or is it pollution?).
Back in the United States, summer is in full bloom now. The sun is scorching hot, all flowers blossom, young senoritas are strutting their stuff in short shorts, but most evidently, everywhere you turn…
What do you cook when you need to impress your guest(s)? Well, for me, I made this mouthwatering, succulent, and juicy baked sea bass that screams “I am a catch!”
A couple of weekends ago, my buddy Melting Wok came to my house. Prior to her visit, I was thinking hard about the dish I was going to make–a dish that…
