Rich and soft salmon that almost melts in your mouth, together with flavorful simmered daikon radish which soaked up sweet and savory taste of soy sauce broth… only writing about it makes me hungry for some. Not only it is warm and hearty, simmered salmon in soy sauce is super simple to make. From what I know, this dish is a staple homemade dish that is very common in any Japanese households.
Continue reading “Simmered salmon in soy sauce”
Appetizing green, spicy yet mild, and a pleasant aroma of coconut and spices are how I describe Thai green curry to a novice to Thai cuisine. The direct translation of its name is “sweet green curry”, but don’t let it misleads you. Authentic Thai green curry could be quite fiery and savory with only a … Continue reading A lazy Thai chicken green curry
Mild in taste and elegantly crispy in every bite, tempura is a Japanese deep-fried dish which was inspired by the use of oil in western cuisines. I think one of its charms is a light and crispy batter that doesn’t really have much taste on its own, but surprisingly it magnifies the taste of each ingredients incredibly well. Continue reading “Vegetable tempura with a wild twist”
Colorful and full of vitality, these tiny shoots look like something out from a fairy tale. Microgreen comes in different color and species and is often thought of as pretty garnish. But there are more to micorgreen than a simple garnish. Microgreen does pack an overload nutrient punch, containing around 4-40 times higher in essential … Continue reading Sprouting the greens: How to grow and cook with microgreens
There is something mysterious about Thai green curry. What make it green? How does the color affect the taste? In the wild, the color green is probably the easiest color you could find. If you came across my red curry paste post, you will notice that the red of the paste purely comes from dried red chilies. Similar to its cousin, green curry paste relies largely on an ingredient for its iconic green, and that is the green of unripe chilies. Continue reading “Thai Green Curry Paste”
Yes! It’s a cupcake and it is savory. Steamed fish cupcake is light and fluffy in texture, with an explosion of spicy curry aroma to match. Many describe its texture as similar to a soufflé, which makes sense because the preparation method is very similar to making cakes. The cupcake is later steamed and in the process, infused with banana leaf aroma. In this post, I will feature how to make banana leaf cups from natural materials. Continue reading “A Natural Living: Thai Steamed Fish Cupcake”