Japanese
Ika-Dobo. A recipe blending 2 cultures: Pinoy & Japanese.
A blend of 2 cultures: well rounded harmony of Filipino recipe (Adobong Pusit) infused with Japanese ingredients. IKA-DOBO Ingredients: 1 kilo cleaned squid 15 ml. cooking oil 3 cloves garlic, pounded, crushed 1 small sliced onion 3 grams black pepper powder 2-3 pcs. green banana pepper 2-3 pcs. red chili pepper 15 ml. Kikkoman soy […]
(Food Photography) An array of “bokeh” in this Christmas lunch with Pangs & Cha @ Akira.
Real fancy way of offerings at this Teppanyaki resto. Though not much flavour output as “Tep” recipes are just plain salted, peppered and buttered, Pangs, Cha & I enjoyed the main issue of offer: “freshness” in a “fancy”, just “fancy” way. …and that completes our Christmas lunch.
Shiitake Shu-mai (Japanese pork-based-mushroom-infused dimsum)
Even your 3-year old kid can make this type of recipe…dimsum & dumpling. It’s the easiest in the world as long as you don’t concoct thus “blind-foldedly” add anything …repeat anything, that goes into your mind. If you do-it’s tragedy. Go ahead with your usual ground pork. Just add the simplest ingredients: salt, sugar, MSG […]
