Have you guys heard of onigirazu? When I first saw it on Cindy of Weeknite Meals’ feed, I can’t get this “rice hamburger” out of my mind. My hubby called it ‘sushi burger’. They’re kinda of like onigiri (Japanese rice balls) but more hamburger/sandwich-like and not as finicky. Onigirazu is easier and faster to make than shaping an onigiri by hand. It is made by spreading layers of rice and filling over a sheet of seaweed, folding the seaweed into a square to wrap the contents and cutting it with a knife. You can fill them with anything you want and they make great packed lunch, also a portable snack. Pack them up in a cooler and go on a picnic! Who could resist a sushi burger? Continue Reading →
The sun is out, weather is warmer, flowers are blooming and the doves can’t stop humping..
Hello spring. Continue Reading →
There is nothing nicer at the end of a long day than a bowl of homemade vegetable soup.
Norbert has been ailing by gout attack these past 3 weeks, which has only started to disappear into the 4th week. During his days working at the university bar, he must have over-drank his lifetime quota of beer (one of the causes for developing gout). Gout is a kind of arthritis, with sudden attack of swelling, burning pain of the joint. His affected toe was hot, swollen and so tender that even the weight of the bedsheet is intolerable. Gout occurs when urate crystals (formed by high levels of uric acid in the blood) accumulate in your joint, causing the inflammation and intense pain of a gout attack. Continue Reading →
Delightful and moist bejewelled Persimmon Bread-Cake. Hide it when you make it.
Persimmon. Sharon fruit. Kaki fruit. 柿子. I love thee.
When I was growing up, imported fruits were rare and precious as finances in my family were tight. The one I looked most forward to was persimmon, fresh or dried ones from China. Mama had since stopped buying the dried ones as she felt they might have added with some weird stuff. Most people I know enjoy the persimmon while it is still firm. Not me. I would reach for the ones that nobody wants – the ripest and the juiciest squishy soft ones. When fully ripe, it is as sweet as honey with heady pungent deep sugary aroma. One gentle bite into the ripe squishy fruit will result in ultra sweet flowing juices. Absolutely divine.. Continue Reading →
This is what I crave for this month – a hearty bowl of Split Pea Soup, my take on Erwtensoep, the quintessential Dutch winter dish.
Happy New Year and greetings from a very cold day in the Netherlands. I know it’s almost the end of January but it is still a brand new year.
Gosh! So much has happened since I was last here. Continue Reading →