Japanese Dark Pearl Chiffon by Angel Teo
Wednesday, September 30, 2015
Varlhona Chocolate Banana Sponge Cake by Jane Lee
Varlhona Chocolate Banana Sponge Cake by Jane Lee
PART A
25g corn oil
10g Varlhona Cocoa powder or any brand u have
10g cold milk
1/8 teaspoon salt
1 tsp vanilla essence
25g corn oil
10g Varlhona Cocoa powder or any brand u have
10g cold milk
1/8 teaspoon salt
1 tsp vanilla essence
PART B
10g glucose
2 large eggs + 1 yolk
80g caster sugar
50g cake flour
1/8 baking soda
10g glucose
2 large eggs + 1 yolk
80g caster sugar
50g cake flour
1/8 baking soda
PART C
80g banana (1.5 bananas) *optional
80g banana (1.5 bananas) *optional
Preheat oven - 150deg and bake for 35min.
6" square pan or round pan
6" square pan or round pan
Step 1 - PART A
Heat up d oil till hot or bubbles and pour into Cocoa powder and mix well with the salt. Let it cool, add the cold milk follow by vanilla essence and keep aside
Heat up d oil till hot or bubbles and pour into Cocoa powder and mix well with the salt. Let it cool, add the cold milk follow by vanilla essence and keep aside
Step 2 - PART B
Mix well the glucose and eggs well. Follow by the sugar and whisk till fluffy and u see ribbon stage.
Mix well the glucose and eggs well. Follow by the sugar and whisk till fluffy and u see ribbon stage.
Slowly drizzle PART A bit by bit into batches. Slowly use hand whisk them into the batter. Then u slowly add the mashed bananas in many batches too. Do not deflate f batter. Till combined.
Mixed the cake flour and baking soda together and sieve them batch by batch. (Like chiffon method)
Option 1: without banana - 25-28min
Option 2: with banana - about 35min
Option 2: with banana - about 35min
Kindly adjust as per your oven's behavior.
Soy Milk Bread by Helga Soo
Soy Milk Bread by Helga Soo
https://www.facebook.com/groups/platepalate/permalink/911718395549128/
Ingredients
600g Bread Flour
9g Instant Yeast
54g Sugar
30g Glucose
36g Unisoy Soy Milk Powder
1 Egg
300ml Vitasoy Milk
9g Salt
84g Unsalted Butter
600g Bread Flour
9g Instant Yeast
54g Sugar
30g Glucose
36g Unisoy Soy Milk Powder
1 Egg
300ml Vitasoy Milk
9g Salt
84g Unsalted Butter
Method
Put all ingredients except Butter in a Mixing Bowl and use electric hook to mix them till a dough is formed. Add Butter and continue to knead for another 15 mins on low speed till the dough is smooth & elastic.
Put all ingredients except Butter in a Mixing Bowl and use electric hook to mix them till a dough is formed. Add Butter and continue to knead for another 15 mins on low speed till the dough is smooth & elastic.
1st fermentation is 2hrs45mins. Compress the air from the dough, cut dough into half and rest for 10 mins.
Shape the dough and place them in a baking tray with liners, cover the dough with wet towel and proof for 45mins.
Egg wash the surface and bake them in a preheated oven at 170 deg celsius for 25-30 mins.
Prawn Omelette by Flora Ng
https://www.facebook.com/groups/platepalate/permalink/911285152259119/
Ingredients:
3 eggs
10pcs of prawns (de-shelled)
3 eggs
10pcs of prawns (de-shelled)
Seasoning:
1/2 tsp of light soya sauce
Pepper
1/2 tsp of light soya sauce
Pepper
Method:
Crack n beat eggs, add seasoning, light soya sauce n pepper.
Crack n beat eggs, add seasoning, light soya sauce n pepper.
Heat some oil in wok n put in prawns to stir fry till 1/2 cooked.
Then add in beaten eggs. Let it fry till top.side of egg looks 1/4 cooked n flip to the other side.
Once both sides is fully fried, served hot.
Enjoy.
Deep fried wantons by Sharon Foo
Deep fried wantons by Sharon Foo
https://www.facebook.com/groups/platepalate/permalink/911527175568250/
Ingredients -
1 kg wu hua rou minced , 1/2 kg prawns minced, 1/2kg chestnut diced into small cubes 1 carrot diced finely , 2 eggs.
Seasoning -
5tbsp soya sauce , 1tbsp oyster sauce , 1tbsp pepper, 2tbsp sesame oil , 1tbsp spoon ti po hoon ( dried fish powder) omit if u dun have. Mix it all well n marinate for few hours or overnight. Ready to go
Pls estimate seasoning to your preferred taste. 我是重口味的
Chilli Crabs by JJ Lily Ooh
Chilli Crabs by Lily Ooh
https://www.facebook.com/groups/platepalate/permalink/911692955551672/
Ingredients a :
4 medium size crabs,
3 packs of sambal mix,
1/2 bottle of ketchup,
2 tbs sugar,
1 big bowl of stock or water,
4 tsb of corn flour with 1/2 small bowl water,
2 eggs.
Ingredients b :
Chopped 10 garlic,
10 shallots and blend 1/3 bowl of dried shrimp (soak) .
Method :
Heat wok with 3 tbs of oil,
add in garlic, shallots and dried shrimp stir fry till golden brown,
add in the sambal mix, sugar and ketchup stir till boil,
add in the crabs stir well and add stock ,
cover and cook for 5-7 mins or crabs shell turn bright red,
add cornstarch and bring to boil,
beat 2 eggs in a bow and pour into wok and simmer for 10 sec,
turn off heat garnish with coriander and spring onions.
Serve with steam or fried mantou, I prefer steam.
Monday, September 28, 2015
Orange chiffon cake by Rosalyn Tan
Orange chiffon cake by Rosalyn Tan
https://www.facebook.com/groups/platepalate/permalink/910955455625422/Ingredient A -
5 egg white and 70g sugar
Ingredient B -
5 egg yolks
30g sugar
50g corn oil
80g cake flour
60-70g Orange Juice
A tbsp of orange zest
1) Mix ingredient B, put aside.
2) Beat ingredient A till stiff peak.
3) Fold Ingredient A into Mixture B, in 3 diff batches. Mix well.
4) Pour mixture into 18" tube pan, knock the pan to release air bubbles.
5) Bake at preheated oven at 170C for 25-30 mins at lowest rack.
Triple Biscuit No Bake Cheesecake by Helga Soo
Triple Biscuit No Bake Cheesecake by Helga Soo
Jemma Cupcake -Triple Biscuit No Bake Cheesecake recipe
250g Gingernut biscuits (I used Chocolate Cookies as per daughter's request)
75g melted unsalted butter (I used 50g)
400g jar of biscuit spread/Speculoos
60g icing sugar, sifted (I used 30g)
500g cream cheese
a few extra Gingernuts for crumble topping
75g melted unsalted butter (I used 50g)
400g jar of biscuit spread/Speculoos
60g icing sugar, sifted (I used 30g)
500g cream cheese
a few extra Gingernuts for crumble topping
Saturday, September 26, 2015
Pong pong prawn fritter by Evelyn Lim
Pong pong prawn fritter by Evelyn Lim
Ingredients -
50g rice flour
50g corn flour
100g plain flour
1tsb baking powder
Pin of salt n white pepper
Cold water - I forgot how much (u try bit by bit)
The battle need to be in thick runny stage not watery
Prawn need to season with some salt n ginger wine (ginger juice n hua Tio)
Coat with flour and dip in the battle
50g corn flour
100g plain flour
1tsb baking powder
Pin of salt n white pepper
Cold water - I forgot how much (u try bit by bit)
The battle need to be in thick runny stage not watery
Prawn need to season with some salt n ginger wine (ginger juice n hua Tio)
Coat with flour and dip in the battle
20-24 medium prawns
Osmanthus Jellies with Wolfberries and Red Dates by Janet Ma
Osmanthus Jellies with Wolfberries and Red Dates by Janet Ma
Eggless chocolate chips cookies by Julie Lgg
Eggless chocolate chips cookies by Julie Lgg
Eggless chocolate chip cookies - very easy to make perfect cookie recipe for beginners
Author: Kanan
Author: Kanan
Yield: 16 cookies
INGREDIENTS
All purpose flour (Maida) - 1 cup + 2 tablespoons
Baking soda - 1/2 teaspoon
Salt - a pinch, skip it if using salted butter
Unsalted butter - 1/2 cup or 1 stick, soften to room temperature
Granulated sugar - 1/4 cup (I reduced by 10-20%)
Light brown sugar - 1/4 cup
Vanilla extract - 1/2 teaspoon
Milk - 2 tablespoons
Chocolate chips - 1/2 cup (I use semi-sweet chips)
INGREDIENTS
All purpose flour (Maida) - 1 cup + 2 tablespoons
Baking soda - 1/2 teaspoon
Salt - a pinch, skip it if using salted butter
Unsalted butter - 1/2 cup or 1 stick, soften to room temperature
Granulated sugar - 1/4 cup (I reduced by 10-20%)
Light brown sugar - 1/4 cup
Vanilla extract - 1/2 teaspoon
Milk - 2 tablespoons
Chocolate chips - 1/2 cup (I use semi-sweet chips)
INSTRUCTIONS
Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes.
Line a cookie sheet with parchment paper or just spray with nonstick spray.
Take dry ingredients (all purpose flour, salt and baking soda) in a bowl. Whisk it till they incorporated and keep it aside.
Take soften butter in another bowl.
Beat it with wire whisk or by electric mixer till it becomes creamy and smooth.
Then add both sugars (granulated and brown sugar).
Again beat till it becomes fluffy (about 2 minutes).
Then add vanilla extract and milk.
Whisk till it gets incorporated.
Add dry ingredients.
Beat it until incorporated.
Add chocolate chips.
And fold them in. If dough looks soft and sticky than chill it into refrigerator for about 30 minutes. UPDATE: Flatten is slightly using back of glass or bowl or use your fingers. many readers have problem that their cookies do not spread while baking and stays mushroom like dome shaped. So they flattened the cookies slightly before baking and worked for them perfectly.
Now make 1 inch size balls from chilled cookie dough. Place on the cookie sheet few inches apart from each other, because they will spread as bake.
Bake them for 8-10 minutes in preheated oven or until the edges are become golden brown.
Let it cool into the sheet for 5 minutes. After that, remove it to the cooling rack to cool completely.
Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes.
Line a cookie sheet with parchment paper or just spray with nonstick spray.
Take dry ingredients (all purpose flour, salt and baking soda) in a bowl. Whisk it till they incorporated and keep it aside.
Take soften butter in another bowl.
Beat it with wire whisk or by electric mixer till it becomes creamy and smooth.
Then add both sugars (granulated and brown sugar).
Again beat till it becomes fluffy (about 2 minutes).
Then add vanilla extract and milk.
Whisk till it gets incorporated.
Add dry ingredients.
Beat it until incorporated.
Add chocolate chips.
And fold them in. If dough looks soft and sticky than chill it into refrigerator for about 30 minutes. UPDATE: Flatten is slightly using back of glass or bowl or use your fingers. many readers have problem that their cookies do not spread while baking and stays mushroom like dome shaped. So they flattened the cookies slightly before baking and worked for them perfectly.
Now make 1 inch size balls from chilled cookie dough. Place on the cookie sheet few inches apart from each other, because they will spread as bake.
Bake them for 8-10 minutes in preheated oven or until the edges are become golden brown.
Let it cool into the sheet for 5 minutes. After that, remove it to the cooling rack to cool completely.
Friday, September 25, 2015
Ondeh Ondeh Cupcakes by Diana Gale
Ondeh Ondeh Cupcakes With Coconut Whipped Cream Drizzled With Gula Melaka by Diana Gale
Mui Fan (Rice with Silky Savoury Gravy) by Sharon Lam
Mui Fan (Rice with Silky Savoury Gravy) by Sharon Lam
Jap Castella Cake by Helga Soo
Jap Castella Cake by Helga Soo
Ingredients
6 large eggs, at room temperature (very important!)
1 cup (218 g) sugar
1 cup + 2½ Tbsp (200 g) bread flour*
5 Tbsp. honey
2 ½ Tbsp. warm water
1 Tbsp. honey
½ Tbsp. warm water
You will need
2 1-lb loaf pans (8.50 x 4.50 x 2.75 inch / 22 x 11 x 7 cm)
6 large eggs, at room temperature (very important!)
1 cup (218 g) sugar
1 cup + 2½ Tbsp (200 g) bread flour*
5 Tbsp. honey
2 ½ Tbsp. warm water
1 Tbsp. honey
½ Tbsp. warm water
You will need
2 1-lb loaf pans (8.50 x 4.50 x 2.75 inch / 22 x 11 x 7 cm)
Instructions
Cut parchment paper to fit the baking pans (See the video for this process).
Cut parchment paper to fit the baking pans (See the video for this process).
Preheat oven to 320F (160C).
Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.
Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.
Add 2 ½ Tbsp. warm water to honey and whisk well.
Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined and frothy.
Add the sugar.
Beat the eggs and sugar on high speed (Speed 10) for 5 minutes.** The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.
Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.
Add the bread flour at three separate times: add ⅓ of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.
Spray the loaf pans with oil and spread out evenly with pastry brush.
Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.
Pour the batter into the pans (about 80% full).
Using a skewer, draw a zigzag line to remove the air bubbles in the batter.
Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.
Bake at 320F (160C) on middle rack of oven for 35 to 40 minutes* or until golden brown and a skewer inserted in the center comes out clean. I bake for 35 minutes and keep my oven door ajar for a few minutes then I take out the cake. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
Mix the honey and warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.
Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.
Immediately wrap the cake with plastic wrap to keep the moisture and while it's hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.
To serve, slice off the sides of the cake with a sharp bread knife and cut into ¾ to 1 inch thick slices (you get 7-8 slices total). It's better if you bring the cake to room temperature before serving. To save for later, wrap individual pieces with plastic wrap and freeze up to a month or keep in fridge up to 5 days.
Thursday, September 24, 2015
Healthy Cocoa Rolled oats with Chia Seeds by Jane Lee
Healthy Cocoa Rolled oats with Chia Seeds by Jane Lee
Pop pop pop non stop!
Getting ready for hubby return and don't know if can last till his back. I've been non stop eating these!
Getting ready for hubby return and don't know if can last till his back. I've been non stop eating these!
Healthy Cocoa Rolled oats with Chia Seeds
=================================
Recipe
1. Soft Unsalted Butter = 2 stick (200grams)
2. Flour = 8 tablespoons
3. Corn starch = 2 tablespoon
4. Salt = 2/4 teaspoon (if use salted butter, u can omit this)
5. 10g Cocoa powder *optional
6. Dark Brown sugar = 10tablespoon(Original is 12 tbsp).
=================================
Recipe
1. Soft Unsalted Butter = 2 stick (200grams)
2. Flour = 8 tablespoons
3. Corn starch = 2 tablespoon
4. Salt = 2/4 teaspoon (if use salted butter, u can omit this)
5. 10g Cocoa powder *optional
6. Dark Brown sugar = 10tablespoon(Original is 12 tbsp).
7. Chai seed 1/4 cup
8. Rolled oats = 3 cups
9. Vanilla essence = 2 teaspoon
8. Rolled oats = 3 cups
9. Vanilla essence = 2 teaspoon
Note:
1. Must mix d butter well, fridge over night or couple of hours.
2. If the dough turns wet or very soft, please fridge it again. If don't want, u can keep d balance dough in d fridge for next round to bake. The dough can be stored up to 2 to 3 weeks
3. Temperature is based on my oven so please adjust accordingly to your oven temperature.
4. 170deg with preheat fan mode and baked for 12min or till brown. Remove from oven and cool off to transfer to container.
5. If don't dark brown sugar can use normal. White sugar. Prefer brown Cos more Healthy.
6. When u knead to balls, kindly make sure is compact or tight and use fork to press down to any shape.
7. Chia seeds is optional. U can replace with any seeds.
Wednesday, September 23, 2015
Roast Chicken Mid Joint with Rosemary leaves by Flora Ng
Roast Chicken Mid Joint with Rosemary Leaves by Flora Ng
Recipe:
Ingredients & Seasoning:
6 chicken mid joints
1 tsp light soya sauce
1 tsp dark soya sauce
1 tsp oyster sauce (adjust to your preference)
Pepper
Rosemary Leaves
1 tsp light soya sauce
1 tsp dark soya sauce
1 tsp oyster sauce (adjust to your preference)
Pepper
Rosemary Leaves
Method:
Wash n season mid joint for 2 hours or more, ovenight will be better.
Brush some oil on tray then lay the mid joints on tray n put to roast in oven at 180° for 40mins.
After 20mins, flip the wings to the otherside n continue to roast till timer stops.
Enjoy.
港式囖卜糕 by Nancy Kee
港式囖卜糕 by Nancy Kee
https://www.facebook.com/groups/platepalate/permalink/908602565860711/
Ingredients:
1) 1 medium big radish, grate/shred thinly
2) 11/2 lap cheong, remove wax, chop
3) 50g dried shrimp, soaked to soften, chop
4) 350g rice flour, 100g tapioca flour, 1/4 tsp chicken powder, 1/4 tsp pepper, 3/4 tsp salt, 3/4 tsp sugar, mix with a whisk
5) 1200 ml water
Method:
1) add water to flour mixture, whisk till smooth, set aside
2) heat wok, add about 3 tbsp oil / shallot oil, add dried shrimp, stir fry till fragrant, follow by adding lap cheong, stir fry till fragrant, add in the shredded radish & mix well, abt 1-2 min
3) whisk batter b4 adding into the wok slowly, stir slowly as you pour it in. Continue to stir slowly in medium low fire till the mixture thickens to congee-like. You can taste the batter for saltiness here, add light sauce if needed. Off fire.
4) transfer batter to a 9" pan, lined with parchment. Steam for 45-50min. Cool completely b4 cutting out the radish cake for pan-frying.
Note:
1) if you like to have more bite, shed/grate 1/2 radish thinly & the other 1/2 coarsely. Otherwise the thinly shredded radish will melt & infused into the batter as you steam it.
2) for colours, you may add some shredded carrot or pumpkin
3) do not remove any water surfaced on the radish cake after steaming, it will absorb back the kueh as it cools, it helps to keep the kueh moist.
4) keep unfinished kueh in an airtight box, chill up to 3 days
Happy trying
Black Bean Sauce with Leek Grouper (with Chili) by Helga Soo
Black Bean Sauce with Leek Grouper (with Chili) by Helga Soo
Ingredients
500g Grouper
1 stalk of Leek (cut into 5-6cm long)
5 slices of Ginger
1 tablespoon of Black Bean Sauce (sample given by 同乡for trial) / you can use other brand
1 teaspoon of Minced Garlics
Some sliced Chilli
2 tablespoons of Sesame Oil
500g Grouper
1 stalk of Leek (cut into 5-6cm long)
5 slices of Ginger
1 tablespoon of Black Bean Sauce (sample given by 同乡for trial) / you can use other brand
1 teaspoon of Minced Garlics
Some sliced Chilli
2 tablespoons of Sesame Oil
Sauce
1 teaspoon of Knorr HaoChi Seasoning
1 tablespoon of Mirin
100ml Water
1 teaspoon of Knorr HaoChi Seasoning
1 tablespoon of Mirin
100ml Water
Marinade Grouper for 30 mins
1 teaspoon of Salt
1/2 teaspoon of Pepper
1 teaspoon of Samsui Ginger Paste
1 tablespoon of Corn Flour
1 teaspoon of Salt
1/2 teaspoon of Pepper
1 teaspoon of Samsui Ginger Paste
1 tablespoon of Corn Flour
Method
Air fry marinated Grouper at 190 deg cel for 20 mins, place on a serving plate and set aside.
Air fry marinated Grouper at 190 deg cel for 20 mins, place on a serving plate and set aside.
In a heated pan, add Sesame Oil, Ginger and stir fry till fragrant. Add Minced Garlics & Leek and sauté till Minced Garlics turn a little brown, add Black Bean Paste and stir fry for about 30 seconds.
Pour Sauce and simmer till Leek turns soft, add Chilli and stir fry for 10 secs then off flame.
Pour Mixtures from the pan onto the cooked Grouper. Enjoy!
Tuesday, September 22, 2015
Cabbage wraps by Helga Soo
Cabbage wraps by Helga Soo
Cabbage Wraps Soup using Cast Iron Pot
Ingredients
1 Cabbage (carefully remove the leaves x 10 pieces) and chop the rest but discard the stem
300g Minced Chicken Thigh Meat
1/2 Big Onion (sliced)
3 Kumato Tomatoes (cut & remove seeds)
1 tablespoon of chopped Parsleys
1.5 litres of Chicken Stock
1 tablespoon of Brown Sugar
2 tablespoons of Mirin
1/2 teaspoon of Sea Salt
3 tablespoons of Butter
Marinade Minced Chicken Thigh for 1 hour
1 tablespoon of Pasta Tomatoes Paste
1 tablespoon of Oyster Sauce
Dashes of Black Pepper
1 teaspoon of Minced Garlics
1/2 Big Onion dice
Blanch Cabbage leaves and set aside.
Method
1. Heat 1 tablespoon of Butter and add marinated Minced Chicken Thigh with mixtures, sauté till fragrant. Add chopped Parsleys and set aside.
2. Use 2 cooked Cabbage leaves to wrap 2 tablespoons of Cooked Minced Chicken Thigh mixtures and put aside.
3. In a cast iron pot, heat 2 tablespoons of butter and add sliced Onion. Stir fry till soft, add Brown Sugar and sauté till onion turns brown. Off flame, place Cabbage wraps on top of the brown onion. Pour Chicken Stock over, add Kumato Tomatoes & the rest of the Cabbage, on big flame. When it is boiling, adjust to low flame and cover lid. Let it cook for 60 mins. Open lid, add Sea Salt & Mirin and let it simmer for another 15 mins. This dish is guaranteed oishii des neh 🏻🏻🏻
Ingredients
1 Cabbage (carefully remove the leaves x 10 pieces) and chop the rest but discard the stem
300g Minced Chicken Thigh Meat
1/2 Big Onion (sliced)
3 Kumato Tomatoes (cut & remove seeds)
1 tablespoon of chopped Parsleys
1.5 litres of Chicken Stock
1 tablespoon of Brown Sugar
2 tablespoons of Mirin
1/2 teaspoon of Sea Salt
3 tablespoons of Butter
Marinade Minced Chicken Thigh for 1 hour
1 tablespoon of Pasta Tomatoes Paste
1 tablespoon of Oyster Sauce
Dashes of Black Pepper
1 teaspoon of Minced Garlics
1/2 Big Onion dice
Blanch Cabbage leaves and set aside.
Method
1. Heat 1 tablespoon of Butter and add marinated Minced Chicken Thigh with mixtures, sauté till fragrant. Add chopped Parsleys and set aside.
2. Use 2 cooked Cabbage leaves to wrap 2 tablespoons of Cooked Minced Chicken Thigh mixtures and put aside.
3. In a cast iron pot, heat 2 tablespoons of butter and add sliced Onion. Stir fry till soft, add Brown Sugar and sauté till onion turns brown. Off flame, place Cabbage wraps on top of the brown onion. Pour Chicken Stock over, add Kumato Tomatoes & the rest of the Cabbage, on big flame. When it is boiling, adjust to low flame and cover lid. Let it cook for 60 mins. Open lid, add Sea Salt & Mirin and let it simmer for another 15 mins. This dish is guaranteed oishii des neh 🏻🏻🏻
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| Blanched cabbage |
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