Pizza nom nom

How To Make A Pizza, Or Something Like It. (by Kristin W.)

This makes baking pizza look so easy! I don’t know why I haven’t tried it before. For more information on how to do this, or to comment please click through link.

And if you decide to reblog please keep the author’s link in the text!



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Tamagoyaki is a Japanese dish similar to an omelet. It’s scrambled eggs a little thicker than crepes rolled into layers. It’s those little egg rolls in the photo above. It can be a bit tricky to make but if you have a flat rubber spatula (for baking) and patience then you can easily master it. It took me a couple of fails to get a hang of it. The secret is in pouring the egg in batches, rolling it slowly so it doesn’t rip and making sure the new batch you pour in cooks into the last.

Tamagoyaki Recipe:

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One way of doing Soboro is like this:

To know more about the history, culture and context of this dish have a look here. Maki is half Japanese, so she would know more about this than me – her recipes always have cultural snippets and she explains the techniques well. She also posted a soboro recipe there.

My quick version of soboro, for bentos and quick dinners.

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Sweet potato two ways: Daigakuimo & Camote Cue

Here is a sugar fried sweet potato called Daigakuimo

In the Philippines, we have a snack called “Camote(sweet potato) cue”. It’s similar to the recipe above except its sold skewered without soy sauce, sesame seeds, and they are sliced larger (3/4″ to 1.5″ in thickness). It usually has more sugar and is deep fried.

Adding a que/cue/q at the end is a play on the American BBQ. There are many street food Continue reading