26 June 2011


Lovely cake for tea-time. Luscious cheese-cream frosting with crunchy walnuts and lots of carrots and pineapple.  This is a much improved version than the previous cake.

24 June 2011


A messy meal to prepare.  Cook the Japanese rice and sprinkle with 2 tablespoonful of rice vinegar when cooked.  Wet hands with cold boiled water and scoop rice into your hand to shape.  Fill the rice with shashimi and shape it into balls.   Coat balls with benito flakes, dried seaweed and sesame seeds.

23 June 2011


Easy and fast dish to prepare without cooking  -  pickled bamboo shoots and can of stew peanuts.  Mix all together with addition of fried minced garlic to enhance flavor.

18 June 2011


We like to go for buffets especially international, where you can indulge in fresh seafood and varieties of dishes to choose from. I like the most is the dessert section.

11 June 2011


A jelly cheesecake made by instinct and there are many flaws : 

1.  Jelly too soft
2.  Crumbs not enough thus very thin
3.  Cream cheese over-beat

Will try again to achieve perfection

05 June 2011


It looks delicious and can't wait to sink your teeth into it

Wait, look can be deceiving!

This persimmon was bought from the farmer when we were in Beijing.  Everyone thought that the persimmons were juicy and sweet by the look of it.  Although they were cold as it was winter at that time and no one suspected they were frost bitten.

It had to be thawed for at least 2 hours before it was edible but the texture was mushy although sweet.

04 June 2011


Having tasted fresh seafood in Sydney, the craving for fresh seafood is inevitable even though you know that it is impossible to get cheap and fresh seafood easily here. The only way is to buy frozen ones and cook.

Defrost scallops and wash thoroughly.  
Marinate lightly with Chinese wine and soya sauce.  
Stir fry sambal paste, minced garlic and red chilly pieces over high fire till fragrant.  
Add in scallops and quick fry for 2 mins and sprinkle with 1 tablespoon of mirin sauce.
Dish up and serve