My Tom Kha Gai (Thai Chicken Coconut Soup)

When I eat out and find something tasty, I always think how I can recreate it at home using easily accessible ingredients. Tom Kha Gai was one of the dishes. I always loved this spicy and creamy Thai Chicken Coconut Soup and wanted to make it at home. The problem was galangal and lemongrass, which…

Japanese Sesame Dressing

You might feel “strange” or even “modern” when you hear that I use a well-know Middle Eastern food – Tahini in Japanese cooking. In fact, roasted sesame seed paste is called “Neri Goma” and is commonly used in Japan. Apparently Neri Goma has a nuttier flavour than Tahini as sesame seeds for Neri Goma are…

Pianlu Style Hot Pot – Chinese Style Nabe with my adaptation

Serving: 4 Ingredients: Broth 30g of Dried Shiitake Mushroom 500cc of warm Water to reconstitute Dried Shiitake Mushroom 15cm x 10cm of Dried Kelp 1000cc Water 1 clove of Garlic – minced 2cm square cube of Ginger – minced 2 Tablespoon of Cooking Sake 4 Tablespoon of Sesame Oil Meat 300g of Chicken Breast –…

Chicken Meatball Hot Pot – Tori Dango Nabe

Serving: 4 Ingredients Broth 1500cc of Water 10cm x 3cm of Dried Kelp A small piece of Ginger – minced 1 1/2 Tablespoon of Chicken Stock 1 Tablespoon of Cooking Sake 1/2 Tablespoon of Soy Sauce 1/2 Tablespoon of Mirin Chicken Meatballs 200g Chicken Mince 2 Flat Mushrooms – minced 1 Lear part of Celery…