Posts in Home Cooking
Eggplant Parmigiana

My Le-Cordon-Bleu-graduated brother baked us THIS! 

Oh gosh, I can eat this all by myself, I will chase him for a recipe and update this post again. Eggplant parmigiana with spinach, sooo good, sooo sinful...

Eggplant Parmigiana

Eggplant Parmigiana

In the Kitchen: Chinese Braised Pork Belly

.: December 03, 2013 :.

It's pork, it's fatty and it's delicious. And did I mention how easy it is to make this? Fred's mom made this dish and we both liked it, so I browsed for the  recipe online. Looking at the recipe, I was quite apprehensive about using the cinnamon stick and star anise as the ingredients. I've never cooked with them before and they seem to be for an advanced cook. Nevertheless, I followed the recipe and glad it tasted delish. I only used two star anises though instead of three and used a rather small cinnamon stick so the dish won't smell as strong. And since I didn't have dried cloves, I left out those as well.

You can look for the recipe here

braised pork
In the Kitchen: Menchi Katsu メンチカツ

Who doesn't love a super simple recipe for a tasty meal? For the past few months, I've been fixing our dinner after work so really, a simple and quick recipe is a life saver. This menchi katsu (meaning minced meat katsu) is adapted from Harumi Kurihara's tsukune (meatball) recipe. 

menchi katsu



  • 300 gr minced meat
  • chopped celery
  • chopped onion
  • 1 egg
  • 2 tbsp flour
  • basil leaves


  • flour
  • egg (beaten lightly)
  • breadcrumbs

Mix all the ingredients and shape the mixture into tiny balls and press lightly. Coat each meatball with flour then dip it into the egg. Lastly, coat it with breadcrumbs, press slightly. Deep fry until golden brown. For the sauce, you can go creative with it, tonkatsu sauce, tomato sauce, sour cream... your preference :)

Happy cooking!

In the Kitchen: Okonomiyaki Hiroshima Fu

Okonomiyaki is sort of like a savory pancake and originated from Japan. It has many style depending on each region, and this one is okonomiyaki Hiroshima style. While the usual okonomiyaki you will find in Tokyo doesn't include noodle in it, Hiroshima style adds another layer of noodle, topped with egg. 

This was my first time making the Hiroshima style, previously in Japan, my friend and I tried making the normal okonomiyaki. Hiroshima style is easier to make coz you don't have to use grated yam.

Ah I love okonomiyaki... One of my comfort food.

In the Kitchen: Ramen

Oh, what can I say. Ramen that tastes just like udon soup. This is my first attempt ever in making ramen, definitely love how the pork meat and the eggs turned out to be, delicious, juicy and evenly colored by the meat broth. But that's the meat. Fine. How about the overall ramen soup? I say it wasn't bad at all but I feel cheated nonetheless. The recipe says RAMEN, not UDON *sob*. Not gonna make this type of ramen again, but for sure will cook the pork meat and the egg again... to be eaten with rice.

Next time I'm gonna challenge myself in making a tonkotsu ramen...  

homecooked ramen 2.jpg
homecooked ramen 1.jpg
In the Kitchen: Gyoza

Thanks to this pregnancy, me and Fred are more health conscious. I'm trying to beat this laziness and cook for both of us everyday and only allow Saturday and Sunday for dining out. But honestly, home-cooking is always the best no matter how simple the dish is, because you know what you put into each meal and oh, the satisfaction I got from cooking for dear hubby :D

I love cooking Japanese food and Fred is also a big fan of 日本料理.

Well, here's a recipe for gyoza adapted from Harumi Kurihara's cooking book. Gyoza is a side dish normally ordered together with ramen. So easy to make, I usually make gyoza in a huge batch, put them in freezer and fry some for bento (lunch box).

227 gr uncooked shrimp

114 gr ground pork

1 tbsp sake

1/2 tsp salt

sugar, pepper

1 tsp ginger

2 tbsp chicken stock

1 tbsp sesame oil

1 tsp potato starch


gyoza skin


Mix shrimp with ground pork, add the sake, salt, sugar, pepper, ginger, chicken stock, chives and sesame oil.

Add the starch into the mixture. 

Put roughly one tablespoon of the meat mixture into the center of the gyoza skin and fold.

gyoza 1.jpg
Homemade Rendang
Homemade rendang.

.: July 20, 2013 :. 

My mom's friend brought me a homemade rendang sauce when they came to Singapore a month ago.

Oh the smell coming from the sauce alone was amazing, so fresh. Well, from what I know, making rendang takes hours so the flavor from the sauce really goes into the meat.

Hm the way I made though, just took less than half an hour haha. On my defense, I didn't know exactly how to cook it, so I merely heat the sauce in a pan, put the meat in and that was all about it. Fred said the meat still tasted bland when it was supposed to have a strong flavor from the sauce. Luckily I used lots of sauce so at least we had the rendang flavor from it :p   

Definitely gonna try again, hopefully the second try can bring the justice back to the wonderful sauce. Rendang is Fred's most favorite dish in the whole world, so I really want to nail this dish well and I'm determined to learn how to cook it from scratch.

Shepherd's Pie

.: Sunday, 2 June 2013 :. 

It's a casserole dish; a ground beef topped with mashed potato and melted cheese. It's Shepherd's Pie! I always consider savory pie as one of my comfort food, a heartwarming dish besides soup, so I wanted to try to make one at home. Well, anything home cooked is a special dish, don't you agree?

To make Shepherd's Pie is fairly easy. The extra filling can be used as a spaghetti Bolognaise sauce, in fact I was tempted to save half the portion as spaghetti sauce. But if you want to make a Bolognaise sauce out of the filling, remember don't add too much flour otherwise the consistency would be too thick. For Shepherd's Pie, we want the filling to be thick enough and not runny. Once done, top with mashed potato and pop it in the oven. It's that simple.

I'll go back and add the recipe in this post later.


homemade shepherd's pie
Home Made Indonesian Snack: Pastel Goreng

Four hours in the making! That's how long it took for me to make this. I had the recipe since a week ago but only had a chance *and will* to go ahead with it on Saturday afternoon. In Singapore, the filling is different from the filling I'm used to back in Indonesia. Here, it's a curry ragout filling but the filling I prefer is of course my traditional filling back home, the rice vermicelli with diced carrot and a quarter of hard boiled egg. Yummy.  

I was soo very nervous about the idea of making the skin myself. I mean, pastry was never my thing before and making it alone without someone telling me about the correct texture and all was intimidating. My mom used to make all kinds of snacks for me and my brother and I wish I focused more in helping her rather than focusing in eating so at least I would know what I'm doing now haha. Well, in the end, the dough was a bit weird in texture but once it's cooked fried, Fred commented it tasted okay. I know he's a bit biased when it comes to my cooking, but honestly, the cooked dish wasn't bad at all, in fact, I'm considering to make a lot of these someday and serve them in my church after morning service.


Home made Indonesian snack, pastel goreng.
Home made Indonesian snack, pastel goreng.
Home made Indonesian snack, pastel goreng.