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Category Archives: Kantō 関東

Kanagawa & Shizuoka 2017 – Hakone & Gotemba Premium Outlets (+Narita layover)

November 12, 2017 Gotemba Premium Outlets Hakone Japan Narita Shisui Premium Outlets Unagi Leave a comment

Tokyo – Sushi Kanesaka Palace Hotel

November 8, 2017 Leave a comment

Tokyo 2017

November 8, 2017 2 Comments

Tokyo – Omotesando Ukai-Tei

November 6, 2017 Leave a comment

Narita – Half Day Layover

January 10, 2017 Leave a comment

Tokyo 2015 (Gotemba Premium Outlets, Lake Kawaguchi)

September 28, 2015 Leave a comment

Tokyo – Tempura Kondo

September 26, 2015 Leave a comment

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Karaage 唐揚げ Chicken karaage with homemade tartar sauce and takikomi gohan. I loved this recipe when I tried it it at @abccookingstudio_sg but never thought I'll ever do it at home because I was scared of deep frying. After my successful brief attempt at deep frying last week, I finally had the courage to step out of my comfort zone to fry chicken from scratch and I'm glad it was successful! I started by making the tartar sauce the night before and I'm so glad I put in effort to do this from scratch because it matched the karaage perfectly. For the takikomi gohan I used chicken, shimeji, carrots and burdock root that the recipe asked for and it was more delicious than the other variants I made before when I didn't have all the ingredients! The burdock root made the rice smell damn nice.

Tartlet au Citron 🍋 Crispy pâte brisée tart crust filled with smooth tangy lemon curd, this lemon tart recipe from @abccookingstudio_sg 's old Cake Basic menu is one of my all time favourites!

3 types of Indian curries with handmade naan and 🍚 . This is one of my favourite recipes from @abccookingstudio_sg 's World Cusine menu! One curry base is prepared and used to create 3 very different tasting curries - butter chicken, spinach curry and keema. Like most curries in general, the taste gets better with time and it's best eaten after all the flavours from the spices comes together after a few hours or overnight!

Sakura Choux Made choux pastry today using @abccookingstudio_sg 's choux recipe and filled them up with sakura cream made with chantilly cream, sakura an and sakura honey syrup 🌸

Japanese Curry Rice 🍛 . . Japanese chicken curry with the roux from scratch using @abccookingstudio_sg's recipe served with ebi fry 🍤. I tried to avoid deep frying by I ordering frozen ebi fry from redmart thinking it was already pre-fried but it arrived uncooked so I had no choice but to get over my fear of deep frying to cook it! I'm glad my very first deep frying turned out successful!

Exquisite Home Italian 🇮🇹 . ▪︎Saffron risotto with seared scallops ▪︎Grilled chicken salad with grain mustard cream dressing ▪︎Aonori zeppole I've never cooked risotto before and this is my very first time trying after watching the live demo by @bryanng_abccookingsg! This recipe is part of the online recipes selection by @abccookingstudio_sg. I have all the required ingredients for this recipe at home, except for sea urchin (sadly it was sold out) so I changed the risotto flavour to saffron and scallops instead and it was delicious! . . I also cooked the aonori zeppole in a takoyaki pan instead of deep frying and it worked well! To make it even crispier, I air fried it for a couple of minutes right before eating.

Teriyaki Chicken 照り焼きチキン Cooked the whole Teriyaki Chicken Bento 🍱 recipe from @abccookingstudio_sg including all side dishes for lunch today! To make things more efficient I used multiple equipment to cook simultaneously so that everything could be served at the same time - @brunohotplatesg for searing teriyaki chicken chop, @ninjakitchensg Ninja Foodi for steaming prawn and chawanmushi, stove top for chicken soboro and rice cooker for fluffy Japanese rice 🍚

Kinako Walnut These buns have kinako kneaded into the dough and crunchy roasted walnut pieces. I also made a cup of kinako soy latte to go with it as an afternoon snack

Yakitori & Yaki Onigiri 🍘 Recreated yet another @abccookingstudio_sg Japanese Home Cooking recipe at home today! I prepared skewers of chicken thigh with leek, tsukune, cherry tomato, pork belly wrapped asparagus and stuffed shiitake mushroom and grilled them on my @brunohotplatesg Compact Hot Plate! The yakitori was delicious but my favourite part was actually the yaki onigiri. The crispy surface of of the onigiri with umami soy glaze was the best part!

Takoyaki & Yakisoba 🐙 Japanese street food at home with @abccookingstudio_sg 's recipe!

Handmade Udon and Variation of Dashi This is another cooking lesson I learnt at @abccookingstudio_sg last year and I thought I would never recreate it at home because it was a lot of effort but I did it! I did the full menu including side dishes of dashimaki tamago and matcha warabi mochi, and I did everything from scratch including making the udon from flour and brewing ichiban dashi from kombu and katsuoboshi.

Japanese Cheesecake I am so happy to finally have success with Japanese Cheesecake! It is good eaten both warm and cold! . . I first tried making Japanese cheesecake at home by following online recipes but always failed and got a dense layer at the bottom. I tried many times and the results were always the same. On top of that, the humidity from the steam bath required to bake cheesecake made my oven faulty (requiring a technician to come down to fix it 💸)! I later learnt this recipe at @abccookingstudio_sg last year but did not try until now because I did not want to use water bath in my oven again. Instead, I baked it in the Ninja Foodi which turned out to be perfect for baking cheesecakes! Simply pour water into the Foodi pot and place a 6" round pan with cheesecake batter in. The temperatures required for this recipe is is 170°C and 120°C which happens to be within the range of the BAKE function of the Foodi. . . Best of all, the cheesecake turned out PERFECT! I was thrilled to see no dense layer at the bottom and the texture was uniform throughout. I baked this cake 3 times and I got the same results each time!

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