Archive for March, 2008

Red Curry

Thai Red Curry: A sweet, savory, spicy, creamy and slightly sour red curry with plenty of bamboo shoots and coconut milk. Served with Jasmine rice.

Lotus@Kofu, Yamanashi, Japan


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Kyoho Soft Serve

What would a visit to Kofu be without Kyoho grape flavored ice cream?

In front of Takeda Shrine @ Kofu, Yamanashi, Japan

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I had a bunch of lemons sitting in my refrigerator, so I decided to make some lemon bars. I don”t have a square pan..so in truth, there are more lemon wedges 🙂


  • 190g flour
  • 60g brown sugar
  • 100g butter (melted)
  • 15g grated lemon zest


  • 75ml lemon juice
  • 200g powdered sugar
  • 2 eggs (beaten)
  • 15g flour

1. Combine flour, sugar, lemon zest and butter in a medium bowl. Stir until it combines to make a soft dough. If it is too soft, refrigerate for 15 minutes until firm. Preheat oven to 170 degrees Celsius.
2. Press dough into the bottom a 20 cm pie pan lined with cooking paper. Bake for 10 minutes or until golden brown. Remove from oven.

1. Combine powdered sugar and flour in a medium bowl.
2. Whisk in beaten eggs and lemon juice until smooth.
3. Pour into baked pastry and return to oven.
4. Bake 5-6 minutes, then cover top of lemon bars with aluminum foil, and bake an additional 25-30 minutes or until the filling is set, and the top of the filling is a light golden brown.
5. Remove from oven and let cool thoroughly before cutting into wedges.
6. If you like, you can dust a bit of powdered sugar on top of the wedges.


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Tiramisu Mochi

Tiramisu Mochi:Cocoa dusted rice cake filled with a coffee flavored custard.

Nakajimaya Ryokan@ Sapporo, Hokkaido, Japan

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My very first Brazilian plate 🙂 It was delicious!

Clockwise from the top:
Garbanzo beans and tripe
steamed rice
Black beans and pork
salad with fried potatoes, cherry tomatoes and a onion salsa.

Otio@ Ryuo, Yamanashi, Japan

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strawberry kiwi fruit tart
My new favorite way to use fresh fruit in season. Sweet but still very light and refreshing.
I didn’t have a proper tart tin, so I used a 15cm pie dish.
Strawberry Kiwi Fruit Tart

  • 200g all purpose flour
  • 60g brown sugar
  • 100g butter
  • 1 egg (beaten)


  • 100g cream cheese (softened at room temp.)
  • 80 ml heavy cream
  • 30g confectioner’s sugar
  • a dash of vanilla essence
  • 15ml lemon juice

Fruit(really, you can use any fresh fruit that you like):

  • 2 kiwi fruits (peeled and sliced)
  • 8 medium strawberries (hulled and sliced)
  • 15ml lemon juice
  • a pinch of granulated sugar

1.Sift together flour and brown sugar into a medium bowl. Cut butter into small cubes and use a fork or potato masher to combine into flour and sugar until the butter is in small crumbs.
2. Beat 1 egg and add to flour, butter, sugar mixture. Mix.
3. The mixture should be a little moist. You should be able to press the crumbs together to make a dough. If it starts to feel very greasy, refrigerate until it is firm again.
4. Roll out dough to about a centimeter thick, and press into pie pan. Line the top of the tart shell with aluminum foil and place dried beans or a heavy bake dish around the same size as the interior of the pie dish in the center to weigh down the shell. Preheat oven to 210 degrees Celsius. Bake for 10-14 minutes until golden brown. Remove foil and beans/bake ware.
5. Thoroughly chill tart shell in the refrigerator.

1. Using a fork, mix the softened cream cheese, lemon juice, confectioner’s sugar and vanilla together in a medium bowl.
2. Use a hand mixer to combine the cream cheese mixture and gradually add in heavy cream.
3. Mix until the filling is soft and smooth.
4. Using a spatula, fill the chilled tart shell and set aside.

1. Gently toss strawberries in lemon juice and granulated sugar.
2. Arrange kiwi slices and strawberries however you like on the top of the tart.
3. Chill in the refrigerator for 10-15 minutes.

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Katsu kyuushoku

From left to right:

Stir fried mushrooms and cabbage.
Pork wonton soup
White bread roll
Fried ham slice with dark sauce.

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