miso grilled eggplant with cheese

This has been a favorite of our family since I first made it. I was inspired by a YouTube video I watched about Nikkei cuisine (basically Japanese-influenced Peruvian cuisine) and since I had some eggplant in the fridge and all the other ingredients needed, I made this. The miso sauce was adapted from another recipe, but the cheese on top of the eggplant is “Nikkei-influenced”. You can also make this without the cheese on top and it is also delicious.

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BLW: Cheese and Lentil Wedges

This is a recipe I tried from the BLW Cookbook. It is a fairly simple recipe that can be put together in an hour or less. Of all the recipes I have tried so far, E likes these the most. E likes to mush them into smaller crumbly bits and eat each bit. The wedges (or sticks) freeze well and reheat well in the microwave. I also pack them for on-the-go meals. The hubs and I enjoy these as well.

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roasted cauliflower with cumin

roasted cauliflower with cumin

This is one of my (or probably my current) favorite ways to consume cauliflower. There is just something magical about roasting cauliflower – with cumin. The hubs and I can devour a whole head (or two) easily and this recipe is oh so easy to do. You can definitely experiment with other spices (e.g. paprika, herbs etc.) but cumin is my favorite. I especially like scraping up the roasted cumin seeds after baking and eating them, kinda like licking the plate clean!

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japanese potato salad

japanese potato salad

Growing up, I wasn’t a big fan of potato salad simply because there was always too much mayonnaise in it. I wasn’t a fan of mayonnaise as a kid and avoided it like the plague. It wasn’t until the hubs (then bf) introduced his chicken/tuna salad concoction to me that I realized that one need not put so much mayonnaise in their salads to get it to be nice and creamy. During that time I also had an awesome (and unforgettable) Japanese potato salad made by one of mothers of my students. I still dream about it – yes, I dream about food.

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bergedil (potato patties)

bergedil (potato patties)

Bergedil are yummy potato patties present in Indonesian and Malay cooking. They are served as a snack, alongside noodles or floating in a bowl of soup. I haven’t really had them before in soup but a friend suggested making them to go along with the mee soto I was going to make. Boy am I glad I did. These patties are a match made in heaven with mee soto. They soak up (but do not disappear) the rich mee soto soup and provide a delicious accompaniment to the dish. You can also make these patties to accompany other dishes like curry and rice. Or you can just make these patties. There is something about fried potatoes – actually, I just think that there IS something about potatoes and how after eating some, you feel oh so good…!

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scallion pancakes

scallion pancake

These extra flaky scallion pancakes were made on our Dumpling and Scallion Pancake night we had with friends a few weeks ago. Usually dumplings and scallion pancakes are made together because the dough used to make the dumpling wrappers is the same as the dough for the scallion pancakes. In our case, we just made the dough for the scallion pancakes. This recipe was super easy and the results were fantastic. The pancakes were all gobbled up and everyone enjoyed them.

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