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烹調時間 : 20分鐘 食材費用 : $30 R71蛋黃豆板酥 豆板酥是很受歡迎的上海前菜，傳統上是雪裡蕻或竹筍作配料，我加了鹹蛋黃讓這道菜式更加香。 材料 蠶豆(去殼) ...

I cooked flavored rice using the lucky beans which was leftover from the bean scattering on Setsubun...

Ebi Chili (Chile Prawns/Shrimp) is a popular Chinese dish in Japan. Succulent shrimp glazed in a sw...

This Matcha Roll Cake uses simple ingredients but the sponge cake is light and fluffy. The combinati...

Moffle (Mochi waffle) is a perfect dish to arrange your leftover Mochi (Japanese rice cakes) after N...

烹調時間 : 50分鐘 食材費用 : $120 腐乳炒飯釀燒雞 外國人燒火雞，做法很傳統，今次改變一下，帶點中式口味，用普通雞代替火雞，適合小家庭及派對，而且肉質較嫩滑多汁，雞肉較薄，中間釀...

今日のグルメリポート。 料亭。 今回は味噌鍋です。 外観は普通に上品な割烹料理屋さん。 中は老舗の雰囲気でいっぱい。 味噌味の鍋じゃないの。 味噌の鍋なのよ。 濃いのよ。 赤味噌。 少し甘め。...

- Giveaway - To enter the giveaway contest, you just need to answer my question. Just leave a comm...

Today I will show you how to make a quick curry rice (curry and rice / kare-raisu) using a frying pa...