Archive for the ‘All Cooking’ Category

Jam Making – Apples!

Making jam is pretty easy and cheap. The best part is, it lasts for a long time! Continue reading

Candied Nuts

I used to hate nuts before when I was young but now, I feel they’re sexy. They give great texture to food and add another layer of flavor that is quite distinct. You know what’s even sexier? If you candied them. Continue reading

Tamago – Japanese Omelet

Since we made tons of eggs in ISCAHM, I might as well make a Japanese-style egg recipe on the blog. Continue reading

Seviche or Ceviche?

I really don’t know what’s the right spelling for this dish. There is one thing I know though; I like the simplicity of this dish. Continue reading

Miso Soup – What’s Japanese Cooking without it?

Making miso soup is pretty easy and I don’t know why I didn’t blog about this after my dashi stock. It seems pretty practical making a miso soup after the dashi but oh well, at least here it is. Continue reading

Chawanmushi – Japanese Egg Custard

Chawanmushi is the savory egg custard that the Japanese usually have as their appetizers. What I like about this is that it is simple to make yet the texture is pretty awesome. Continue reading

Sea Bass Teriyaki

You normally do this with chicken but I had some leftover sea bass from my seafood presentation in ISCAHM. I told you guys before that I would be doing more Japanese cooking because it is Asian and my product knowledge in that cuisine is pretty decent. That’s why we have teriyaki today. Continue reading