During our first visit to Kyushu, Japan, we tried Karashi Renkon, a mustard filled lotus root, which is a specialty of Kumamoto. We also tried lotus root chips which I really liked and regretted that we didn’t buy more to bring home. So when I saw lotus roots on sale at the Asian grocery market, I decided to recreate the chips at home. In this recipe, I use simply seasoned the lotus root chips with salt and pepper. However, I’m sure they’ll taste great with other spices and seasonings so experiment with your own flavours!
Cooking for a group can be a bit daunting. So when I had to make something for a group of 20+ co-workers during our “12 Days of Baking/Cooking” event, I decided to make mini buttermilk pancakes stacks. Most of us start early so a breakfast item is always nice, plus these mini pancakes on a stick are pretty easy to eat (no plates required). Plus, these can be prepared ahead of time, then assemble before serving. Oh, and did I mention that strawberries + Nutella is a super yummy combination?! I’ve never had Nutella prior to making this recipe and now I want to eat Nutella straight out of the jar by the spoonful.
Prior to this curry recipe, the only curry I’d make is the Japanese curry from a box. Yes, A BOX! Glico’s curry is so convenient and yummy! However, I wanted to make curry from scratch. So I started off with this easy Thai Yellow Coconut Curry with Mango recipe from Minimalist Baker. Since Mr. Chau is a carnivore, I added chicken breast to the recipe and made a few tweaks so it’s not too spicy for me. I even tried making it with tofu instead of chicken and apples instead of mango. It tasted just as good! So go ahead and explore other protein and fruit combinations!
I ate mapo tofu a lot when growing up but never learned how to cook it. In fact, it wasn’t until a year or so ago that I took an interest in cooking Chinese food. If I knew that mapo tofu is so easy to make, I’d have learned how to make it sooner! Could you believe that with only a few ingredients and some pantry items, you can make a delicious dish that goes well with rice?
A nice hot bowl of soup warms the soul when it’s chilly outside! Soups are great year round but the time I appreciate soups the most is during the cold weather months. I tend to cook a lot of different soups at home where it has both protein and vegetables so all I need to do is serve it with rice and dinner is ready!
Hey there, I’m Jan, a food and travel enthusiast based in Burnaby, BC. I enjoy cooking because I believe food brings people together. Plus, I think the best way to experience different cultures is through the belly! Here you’ll find easy to make and hubby approved recipes, with a side of my travel and dine out adventures.