Before my son turned one, I excluded salt, sugar and oil from his diet. For this reason, I put off the idea of using dried anchovies (or ikan bilis) to make stock for his porridge. Only when he grew older, I began to use anchovies to prepare fish soup for him.

Actually, I had bookmarked one very simple and easy anchovy recipe from a Japanese cookbook that I would like to share with you for a long time. But with too many recipes sitting in my to-try list, I almost totally forgot about it. Luckily, it struck my mind again when I came across some good quality tiny dried anchovies in the wet market recently. This recipe is called Tazukuri (dried anchovies) which is a snack prepared during New Year in Japan. The already sun-dried anchovies (or sardines) are further dried roasted, and then cooked briefly in a skillet with a sweet soy-flavoured sauce. This dish reminds me of my favourite spicy anchovies (or sambal ikan bilis) that are served with nasi lemak (a popular Malay cuisine). The difference is that there is no chilly used in Tazukuri. Hence, it makes an ideal kids-friendly dish for my son.

I had given the original recipe a little tweak. I used tiny dried anchovies (dried whitebaits, 银鱼仔 ) instead of the normal dried anchovies (江鱼仔) that are commonly used for soup as they are less salty and easier to handle by kids. Roasting is an important process in this recipe. It will help to enhance the crispiness of the anchovies as well as reduce the fishy smell to some extent. With the help of oven, I roasted the anchovies till crisp and crunchy. This method is healthier and less messy than deep-frying. After roasting, they are then coated with my concoction of teriyaki sauce, and topped with some toasted sesame seeds. This is a very versatile recipe. You can make any adjustment to the seasonings to suit your family’s liking. Once these crispy anchovies are cooled, store them in an air-tight container. If you keep them in the fridge, they can last for 2 weeks. Well, I doubt that you will have problem to clear them on time as mine was gone in just a few days! Both my hubby and son are seriously addicted to it.

It’s a great side dish to be served with rice, porridge and even noodles. However, I do not recommend it as snack for toddlers as it is considered salty for their age. For parents who are looking for calcium rich food for your kids, do give this recipe a go.

Before jumping to my recipe, let me share some good news with you all. Not long ago, a REAL FAIRY knocked on my door. She is the FAIRY HOBMOTHER who came from Appliance Online. Besides selling all kinds of white goods, her job involves spreading joy and granting wishes. Before this, she had visited Angie and gave her a lovely gift. When she saw my wish in Angie’s blog, she wrote to me and sent me an Amazon gift card of USD100 to treat myself with something nice!!

Now, here’s your chance to make your wish come true. It’s very simple. Just leave a comment below this post, provide a valid email address (important!!!) and make a wish (loud and clear, please!). If you’re lucky, the Fairy Hobmother will give you a gift too just like me! Once again, thank you Fairy Hobmother from Appliance Online and good luck to all of you!

-> Get the recipe and step by step tutorial at PAGE 2 BELOW.

Being a curious person, I always love asking questions. Since becoming a mom, a home chef and a food blogger, I have even more questions to ask – more than ever before! Unfortunately, most are still unanswered.   But I believe if I keep asking questions, it will surely lead me to some pleasant discoveries.

“FROZEN TOFU” – I found this “mysterious” ingredient in Wendy’s post when browsing her great blog. True enough, the very next moment, my mind is overloaded with question marks.

“What is it?  How does it taste?  Why do I need to freeze it?  How do I freeze it?  How can I cook it?”

Driven by curiosity and without giving much thought, I immediately went ahead to freeze a block of tofu. I felt so amused with this impulsive act. Anyway, I spent some time to explore further. After cooking this frozen tofu, I find myself prefer the texture of frozen tofu over that of the fresh ones. Why? Just read on.

Frozen tofu, also known as “Thousand Layer Tofu” (千葉豆腐), is nothing new if you go to dig more from Wikipedia (Yes, I know. I’m so slow to learn this.). Freezing tofu will not affect its nutritional value but would trigger a change in its texture from smooth and creamy to spongy and porous. Large ice crystals developed within the tofu during the freezing process cause the formation of large cavities which appear to be layered. Frozen tofu will take on a yellowish hue. When thawed, the tofu loses a fair amount of water. At this point, you can easily squeeze out any excess water from the tofu. This will give the tofu a greater capacity to absorb whatever flavour you’re cooking or marinating with.

Though you can freeze any types of tofu, the firm or extra firm ones (for silken tofu) are much easier to handle and work best. It’s also important to drain the tofu before freezing. This will ensure little moisture is retained in the tofu, which will make it structurally more stable and firm after being thawed.

Learning how to freeze tofu is as simple as it sounds. Simply follow the step-by-step tutorial in PAGE 3. Tofu can be frozen as a whole in its original container, or drained and wrapped in plastic wrap until it’s needed. The former produces a softer consistency texture than the latter. Or, you can also choose to cut it into slabs or cubes prior to freezing, separating them with greaseproof or plastic paper. The method chosen will depend on how you plan to use it.

Due to its “leathery” texture, frozen tofu is not suitable to use for creamy dishes such as smoothie, spread or dips. However, it’s perfect for stir-frying, grilling, addition to soup, stews or salad, and sandwich filling. It can also be sliced, breaded and pan-fried like cutlets. If you are looking for a vegetarian substitute that produces a chewy, meat-like texture, then frozen tofu is a good option.

I make frozen tofu salad for my family recently. It’s such a refreshing meal to enjoy during this superhot weather. After the tofu is thawed, I cut the tofu into cubes and pan-fry them till nicely brown. To give this salad a colourful touch and crunchy bite, I add cherry tomatoes, Japanese cucumbers and sweet corns. A sprinkling of toasted sesame seeds over the salad will add some wonderful aroma and crunch too. Feel free to try out other ingredients of your choice. You can eat this salad either at room temperature or chilled from the fridge. You can also include some cooked pasta and turn this salad into a wholesome one dish meatless meal.

I concocted a Japanese creamy sesame dressing to compliment this salad. The dressing is burst with fragrant sesame flavour. For a creative twist, you can prepare this sauce as a delicious dip and serve it with mini vegetable skewers or colourful vegetable sticks. It’s another effective way to encourage your little ones to eat more vegetables. This simple salad is so good – healthy, easy to assemble and flavourful. I told myself that I could eat it everyday.

A happy ending to my new discovery!

Other recommended reading references:
- 100 things to do with tofu
- Frequentlt asked questions about tofu
- How to freeze tofu wit tips and its benefits
- How to freeze tofu (cooking information and techniques)
- Can you freeze tofu?

Get the recipe for FROZEN TOFU SALAD WITH CREAMY SESAME DRESSING at PAGE 2 BELOW

Learn HOW TO FREEZE TOFU with step by step tutorial and tips at PAGE 3 BELOW

Mushi-pan ( 蒸しパン ), literally translated as steamed cupbread. But if you ask Uncle Google, you will also find it being associated with buns, cakes or muffins. Personally, I like to call it a “cake” as its texture is closer to a light version of mini cupcake, but not as dense and chewy as the tradition Chinese prosperity cakes (“fatt gou/ huat kueh” 发糕).

I must say that mushipan is the easiest thing to make when compared to all the other baked goods that I had tried so far. The original mushipan recipe only uses six basic ingredients, namely egg, sugar, low protein flour, baking powder, milk and salad oil. Mix them well, pour the batter into moulds and steam them!  With just 15 minutes of preparation and another 12-15 minutes of steaming, your piping hot steamed cakes will be ready on your table. The best thing is no electrical mixer and oven are required. If you want to learn how to make a basic mushipan, you can refer to Mushipan-Steamed cupbread/ cake recipe posted by Alice of Bits-of-Taste.

The basic recipe, which served as a reference guide, can be tweaked to become a sweet or savoury version depending on individual’s creativity. I have been doing some experiments on both types but end up liking the savoury recipes more. Today, I have selected my favourite savoury recipe (which is adapted from a mushipan cookbook) to share with you. This Japanese-inspired recipe created a touch of fusion by using cheese, sweet paprika and sausage. This perfect pairing makes the mushipans so tasty and fun to chew on. These mushipans are soft and flavourful when served warm. Even when they have cooled down, they still taste good. Of course, the warm ones taste better.

I bet your little ones would find these savoury mushipans totally irresitable as there are hidden bits of sausage and subtle cheese flavour. If you prefer a healthier version, simply substitute sausage with cooked chicken meat or frozen green peas. As these mushipans are small in size, they are easy to handle by your tots and ideal for outing, party, or packed lunches.

If you have tried and liked the steamed pumpkin muffins recipe I posted earlier, then this is another great recipe that should go to your bookmark list. This post is also specially dedicated to those who love baking but do not own any electrical mixer or oven. By putting a little effort, your family will get to enjoy this healthy yet cost saving homemade treat. Happy trying!!! (and succeeding)

Other mushipan recipes:

• Basic mushipan recipe (with milk) – Bits of Taste
• Basic mushipan recipe (with condensed milk) – La Fuji Mama
• Chocolate chips and corn cheese – Just One Cookbook
• Sweet potatoes with pandan (screwpine leaves) flavour – Cuisine Paradise
• Sweet corns – Cuisine Paradise
• Butternut squash – Pigpigscorner

=> Get the Japanese steamed sausage cakes recipe and step by step tutorials at PAGE 2 BELOW.

My family had a wonderful time during our recent holidays. We went to Kuala Lumpur first, then to Cameron Highlands and lastly ended in Penang. The only regret was that our duration in Penang was too short to cover our usual to-eat (no, must-eat) list. Just thinking of this food heaven, my stomach has already started rumblimg….oh my! I will share with you some photos I had taken during our Cameron Highlands trip in my next post.

Have you heard, seen or eaten Japanese steamed cake/ bread (mushi pan) before? I was very intrigued with this mushi pan when I first saw it sold at a specialty store in a shopping mall. Since then, I had been searching for the recipe. Lately, I had bought some mushi pan cookbooks and had tried out some of the recipes. However, some failed while some were far from perfection. Undaunted, I will continue my experiment and hopefully I can share my success story with you soon. So, wish me luck!

Meanwhile, here is my favourite steamed pumpkin muffin recipe that is especially dedicated for people who love baking but have neither oven nor electrical mixer, or both. The recipe is fairly simple and quick to make even if you are a novice in baking. It applies the same muffin/mixing method used to make baked muffins. You just need a hand whisk and a mixing bowl. Yes, it’s as simple as that. The wet ingredients are combined with the dry ingredients to form a batter. Then the batter is spooned into the moulds and steamed instead of baking. It’s so hassle-free and requires less washing too!

Even though the muffins are steamed, they produce soft and fluffy cake-like texture unlike the tradition Chinese prosperity cakes (“fatt gou/ huat kueh” 发糕) that are dense and chewy. Its gorgeous “open mouth” effect (which according to the Chinese’s belief symbolizes good luck) is what I adore most about these muffins.

Besides that, they taste yummy too!!! Each bite is packed with subtle smell and taste of coconut milk that blends well with the pumpkin flavour. As Australian pumpkin comes with  natural sweetness, I use lesser sugar than what is required in the original recipe. So the sweetness could be just perfect for those who don’t have a sweet tooth. By mashing the pumpkins and mixing it well with the batter, I am sure your picky eater won’t notice its existence when consuming it.

These muffins are not only enjoyed a lot by our family but my friend’s family as well. After sampling my muffins, she (a working mom with 2 kids) quickly requested for the recipe and made them on the same weekend – 2 days in a row!

These muffins can be frozen in the fridge for later consumption. On the day you want to eat them,  just take them out from the freezer to thaw lightly and steam again under high heat for 10-12 minutes.  It’s best to serve them warm. You can also add a dollop of jam to go with it.

=> Get the recipe and step-by-step tutorial with photos at PAGE 2 BELOW.

Whether you are looking for a simple breakfast, a grab-n-go lunch or a light dinner, sandwich is a quick and easy solution. However, not all sandwiches are equally nutritious. Some are healthy but unappealing while some can be sinfully lip-smacking. Given the versatility in making sandwiches, parents can easily jazz them up with creative presentation and nutritious filings for their child. Here are a few creative ways I love to use:

• use cookies cutters to make sandwiches in difference shapes and sizes (eg, fancy sandwiches with sardine fillings)
• toast your bread to give it more crunchy bites.
• encourage your kid to eat wholegrain/ wholemeal bread by combining white bread with wholegrain/ wholemeal bread.
• instead of usual sandwich bread, choose from other bread variaties such as baguette, ciabatta, hot dog buns or seedy rolls. Pita and tortilla wraps are excellent choices too.

A few weeks ago, while both my son and I were browsing through a local magazine, a photo of Japanese egg salad sandwiches caught our attention instantly. They looked so appetizing and nutritious. Besides that, the preparation method sounded so unconventional as compared to those Western sandwiches we ate. So, I made some for my family’s breakfast during the recent long holiday weekend.

These Japanese-inspired sandwiches turned out to be so yummy!! I used whole-meal bread instead of white bread for more wholesome value but you can experiment with other bread varieties. Carrots and cucumbers had quite a bland taste on their own but when marinated they had a hint of sweet and sour flavour. The marinade also made both the crunchy carrots and cucumbers more tender and easy-to-chew by your little ones. By pairing with the egg-mayo mixture, these sandwiches were bursting with flavour and colour. We enjoyed these sandwiches very much. It was such a filing and satisfying breakfast to start our day.

These sandwiches are easy enough to reproduce at home so why not make it a parent-child project for this coming school holiday? I hope your kids will have great fun assembling these sandwiches. It’s also ideal for those who are looking for a meatless meal. If you make them for outings or as lunch in the office, pack the bread and other ingredients in separate containers or ziplock bags and assemble before eating. This will prevent your sandwiches from becoming soggy.

To all my readers, let me share some good news with you. Recently I was invited by Abbott Singapore to contribute my photos and recipes for their nutritional booklet and e-newsletter. Below are the two contributions I made for them:

• Mushroom soup photo featured in their Nepro “Nutritional Guide on Diet and Kidney disease” booklet which is available in selective renal clinics and dialysis centres in Singapore.

• Cherry yogurt popsicles and apple flapjacks recipes featured in Abbott Family Ties e-newsletter Nov/Dec issue.

For those who are new to my blog, you are welcome to join me at my Facebook fan page for more sharing and latest updates.

 

>>> Click on PAGE 2 BELOW for Japanese egg salad sandwiches recipe……………..

Sesame seeds are my favourite kitchen condiment, be it white or black. I love to use them in both my cooking and baking for their flavourful aroma. Besides, their tiny size and contrasting colours give an elegant touch to any simple dish. So, for sure, any recipe with sesame seeds as an ingredient would catch my attention, just like this popular Japanese home-style dish that I learnt from Ju of Little Teochew. It calls for black sesame seeds to be  toasted and grinded lightly to bring out the extra flavour. When mixed with seasonings, it forms a wonderful dressing for the blanched beans to give a light and healthy dish. Captivated by her strong recommendation and fabulous shots, I was convinced that this is a must-try recipe. She further pointed out  that the recipe was a creation of “Martha Stewart of Japan” Harumi Kurihara, a celebrity homemaker and television personality in Japan. That’s also how I got introduced to the delightful world of Japanese cuisine. Thanks Ju!

Since then, I became increasingly eager to learn more about Harumi’s recipes. I started off by first going to the library to search for her cookbooks. I managed to borrow one among her many published titles – “Harumi’s Japanese Cooking” which features  plenty of easy to prepare meals. This cookbook was awarded “Best Cookbook of the Year” by Gourmand World Cookbooks Awards in 2004. The recipe I posted today is adapted from it. I gave a little tweak to the recipe to suit my liking, in which I substituted green beans with fine French beans for extra crunchiness. I also added a little bit of white sesame seeds to help me judge the stage of the toasted sesame seeds better as it’s impossible to do so with black sesame seeds and avoid having burnt seeds.

I made this dish for my mother in law’s to sample during her recent visit. I was a bit worried of her response as she usually avoided eating anything with sesame seeds as she found them irritating and hurtful given that they often get lodged in between her denture and gum. Being mindful of her aversion, I used food processor to grind the toasted seeds more finely before mixing them with seasonings in a bowl to get a smoother paste. I made the dressing in advance and store them in the refrigerator. I couldn’t believe that she fall for this dish at her first bite. She was so impressed by how quickly I prepared this dish. Now she can’t wait to try it out this recipe herself when she returns home. She totally agrees that it is a great way to incorporate seeds in her diet.

I’m so happy to find a new way of enjoying fine French beans and black sesame seeds. My son loves this sesame dressing so much that he even licked his bowl clean. All said, I felt encouraged to make this dish more often in future.   

>>> Click on PAGE 2 BELOW for Fine French Beans with Sesame Dressing and step by step photos…………

Have you heard of Konnyaku?

Konnyaku (蒟蒻) is also known as “konjac, konjaku, devil’s tongue, voodoo lily, snake palm, or elephant yam”. (Can anyone tell why so many eerie nicknames? ). It is a natural food made from a type of mountain potato mixed with calcium hydroxide or calcium oxide extracted from eggshells.

It is a traditional Japanese health food and has been consumed for over 2000 years. It appears in many dishes in Japanese cuisine such as oden, sukiyaki and sashimi. Besides that, it is also widely used as a substitute for gelatin in making jelly dessert.

Konnyaku has no fat, low in calories and rich in dietary fiber. Hence, it can bring us many excellent health benefits as below:
a)      normalize cholesterol level.
b)      control sugar level in blood for diabetes.
c)      prevent high blood pressure.
d)      clean toxin in the intestines and prevent intestinal cancer
e)      ideal for weight control as it expands in the digestive system and gives the feeling that the stomach is full.

Apart from its nutritional value, Konnyaku jelly yields a firmer and springier texture compared to normal jelly. Because of these two signature qualities, it caught on fast to become a popular household choice for healthy snack after it was first introduced to Singapore and Malaysia about one decade ago.

You can find Konnyaku jelly moulds of different types and shapes as shown in the photo below. As for preparing Konnyaku deserts, it’s idiot proof. You only need to follow the simple manufacturer’s instruction on the packaging of the Konnyaku powder, and adding on fresh or canned fruits of your own liking.  Properly supervised, even a kid can do it!

However, parents and caretakers should be aware that jelly products containing Konnyaku may pose choking hazards as it is extremely difficult to remove if it gets stuck down the throat. Thus, it is not suitable to serve children below 4 years old and the elderly. Even for older kids and adults alike, to prevent getting choked unnecessarily, it is recommended that the jelly be first cut or bite into smaller pieces and chewed properly before swallowing.

I like to share this jelly desert recipe with you because it uses Konnyaku, a not-to-be missed super food. This recipe is also made mostly of fruits juice and fresh fruits. I only used a little bit of sugar for this recipe to suit my personal palate. You can adjust the amount according to your preference. It is also not necessarily to use any special Konnyaku jelly moulds to make these jellies. However, they are great for presenting attractive and cute looking jellies to your kids.

This homemade jelly may not be one of the healthiest snacks, but it is definitely a healthier version compared to those bought off the shelf in the store that comes with preservative and colouring additives. I bet this delicious jelly, when served chilled, would be a cool treat that can surely cheer your little ones up during this hot weather.

Suggested reading references for Konnyaku:
- http://www.shakespeare-w.com/english/konnyaku/whatis.html
- http://www.konnyaku.com/e_data/konnyaku.html

Konnyaku jelly cooking video clip by Phoon Huat:
- http://www.phoonhuat.com/special.htm

>>> Click on PAGE 2 BELOW for Konnyaku jelly recipe………………………

My son doesn’t like rice so much. What upsets me is that he always quick to finish eating his dishes but takes his time to labour over his rice even though I only gave him six to seven spoonfuls.  His usual excuse is he is already full. To circumvent such an unhealthy habit, I only allow him to have two third of his allocated dishes to be finished with the rice. If he finishes, he gets the rest. He usually abides. However, this tactic of mine still doesn’t improve his appetite for rice. The ONLY exception is SUSHI!

He is absolutely fond of sushi and usually ends up eating more rice than usual. You can see the twinkle in his eyes which gave me the idea of making onigiri (rice ball) for him.

Onigiri (also known as rice ball, 饭团) is made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). There is a slight distinction between onigiri and sushi. Onigiri is made with plain rice (perhaps lightly salted), while sushi is rice with vinegar, sugar and salt.

Onigiri comes in difference shapes and forms. Unlike sushi, it is pretty easy to make and required less skill. Making onigiri at home is a breeze if you can get hold of some simple gadgets so as to save time and ensure uniformed end products. I used a triangle shape rice mould and two seaweed punchers that I bought from Daiso to make these onigiris. You can find many choices of onigiri gadgets at Daiso. Do pay a visit to your nearest Daiso outlet to check it out.

There are two common methods for making onigiri. You can either mix the ingredients with the rice before putting into a mould, or stuff the ingredients inside the rice.  As for the selection and combination of ingredients, I prefer to use my own creativity to mix and match them. You can refer to those suggested ingredients in my tips at page 2 below. Let’s have some fun and make some onigiri today. It’s ideal for your kid’s school lunch boxes and picnic outings.

Oh yeah! I almost forget to mention about my son’s first reaction about onigiri. When I awarded him two “6-star” rated onigiris, he was overjoyed and very proud of himself ,  so much so that he couldn’t wait to eat up his “prize”.  Well, he finished all of them in no time, and then requested for more “prizes”!  This marks another success story in my diary!

Other reading references:

• Just Bento - Onigiri on parade – a guide to onigiri (omusuhi) rice ball shapes, types and fun
• Cooking Cute – Onigiri with filling

>>>> Click on PAGE 2 BELOW for Onigiri (rice balls) with salmon and cucumber recipe……………..

 
You probably heard a lot about Omega-3, the polyunsaturated fat that is essential in life. It protects against heart disease, promotes healthy skin and joints and is essential for proper neurological development in unborn babies and young children. The American Heart Association’s (AHA) dietary guidelines recommend that adults eat at least two servings of fish high in Omega-3 per week. 

If you want more Omega-3, then add more salmon in your daily diet as salmon is an excellent source of Omega-3. One 4-ounce serving gives you 2.1 grams of Omega-3. For more information, visit Salmon Facts. 

Salmon is one of my family’s favourite fish. Besides its nutritional value, the price of salmon at supermarkets in Singapore is also reasonably cheap (S$23.90 per kg) as compared to cod fish (S$30 per kg) and threadfin (ranging from S$30- S$50 per kg). Even with the approaching Lunar New Year, where prices of most fishes generally inflate “out of control”, the price for salmon isn’t affected much at all. Hence, I have been buying and consuming more that usual amount of salmons in the past two weeks.

To us Chinese, fish (鱼) symbolizes “abundance” (余). So, it’s a must-have dish when celebrating the Lunar New Year. Today I like to share with you a simple yet healthy fish dish which I had chanced upon from Annabel Karmel Family Cookbook. This dish is cooked in parchment (also known as en papillote in French). The fish fillet is sealed inside a folded package of parchment paper and baked briefly in an oven.  This method cooks the enclosed fish in its own moisture and creates its own sauce of natural juices. As a results, this helps the fish retains its full flavour, hence making it juicy and delicious. 

Besides fish, this method is also suitable to cook any cut of meat, chicken, pasta and vegetables. It has now become my favourite cooking method because it is incredibly simple, easy-to-clean up and fun to see the aromatic steam releases when tearing out the packaging. Cooking such prosperous yet healthy fish dish during CNY will surely bring a smile to your diners. May the Year of Tiger bring you and your family lots of joy and happiness! Gong Xi Fatt Cai!! 

Other CNY dishes that you may be interested:
- Braised dried oysters with minced meat
- Scrambled eggs with tomatoes
- Luo Han Zhai/ Loh Han Chai 1
- Luo Han Zhai/ Loh Han Chai 2 

>>>> Click on page 2 below for Teriyaki Salmon in a Parcel recipe…………. 

I have a few must-have ingredients in my weekly grocery shopping list. They are mushrooms, tomatoes, eggs and tofu. Given that they are highly versatile and can be cooked in a variety of ways, I regard them as my “last minute savers” when circumstances called for whipping up a 30-minutes meal.

For mushrooms, I prefer to use the fresh ones in my cooking. Unlike the dried ones, they need no soaking and are ideal for either steamed or stir-fry dishes. It’s just perfect to a “lazy and absence-minded cook” like me.    I don’t need to worry so much about no having already softened mushrooms in time for my cooking. Of course, I don’t deny the fact that dried mushrooms are still best used for braising and other rice meals (eg claypot rice, pumpkin rice and yam rice). They are more flavourful, and hence not exactly interchangeable with the fresh ones.

Compared to dried mushrooms, fresh mushrooms are always a great choice for toddlers as the texture is softer and easier to digest. It’s ideal for parents who want to introduce mushrooms into their toddlers’ diet. My suggestion is to try starting them off with some simple mushroom dishes such as mushroom soup and kiddy mushroom rice.

Today, I like to share a super-quick stir-fry dish that everyone can replicate at home even if you are a novice in cooking. The sauce used is my own concoction of teriyaki sauce, which can also be used in many other Japanese dishes like  pan-fried salmon with teriyaki sauce, teriyaki chicken skew (yakitori), one-dish meal and mushroom rice.

All it takes is only 15 minutes from preparation to finish cooking up this healthy yet delicious dish. I’m sure it will sound great to those who are short of time, agreed?  Hope you will like it as much as I do!

>>> Click on page 2 below to get the recipe for Shiitake Mushrooms Stir-Fry……….