A simple way to be healthy and reduce the use teabags.
I made a commitment to zero waste this year, and these are the reasons why.
So soft, fresh, sweet and yum!
I decided to try my hands in making dumplings after reading, “Crying in H Mart,” in the New Yorker. I too wanted my son to remember making dumplings with me; so I invited some friends over, and we made them with our kids. Having only made dumplings twice before at other people’s houses, this time […]
Eggplants continue to be in season and I bought three different kinds to continue my eggplant comparisons. This week its Italian, Blanca Rosa, and the person at the stall didn’t know the name for the small purples ones. I came across a breed of beautifully striped heirloom tomatoes I’ve never tried before. I got lovely […]
My Nine Year Old Son’s Recipe to make Cucumber Sandwiches
Cream Cheese (If you want)
The day I took this was cloudless, sunny, 30 something Celsius (high 80s fahrenheit) but somehow it can snow here at any time.
This week’s farmer market excursion includes our staples: our weekly order of cashew yogurt, our berry packet, and our mixed greens. Plus a bunch of ordinary kale, some cilantro and a red onion. Chuy our berry guy’s farm had made some black-raspberry Jam, which turned out not to be black-raspberry which I had never heard […]
My nine year old son wanted to make pesto croutons all by himself. He eats them as a snack. He styled, photographed and wrote the recipe out without my help. Ingredients: Pesto sauce Bread Olive Oil Salt Pepper 1. Get ciabatta bread 2. Mix pesto and olive oil together (not a lot of olive oil […]
My favorite year in primary school in Hong Kong was primary 3. This is the grade my son has just entered in his elementary school in Los Angeles. He’s told me a few times that I have told him more than a once that it was my favourite year of school. The reason its the […]
We served this on our first recipe review night, where I cook something complicated from a recipe book. We had stuffed eggplant with lamb and pistachio soup. My friend brought coffee, chocolate and mango mousse cakes. The light red went well with the main meal, but didn’t go with the dessert at all. We switched […]
On Saturday, I invited two friends over for our first recipe testing night. This is where I make a complicated meal that “I have always been meaning to try,” for some people and we see if it worked or not. I made Pistachio soup with stuffed lamp eggplants with pine nuts. We drank Pordere Ruggeri […]
I served this Domaine Daulny 2016 from Sancerre with miso black cod, baked Agebitashi Eggplant and Chinese coconut dessert. The wine didn’t over power the more subtle Asian ingredient as there were no fruity tastes to clash with what was on the plate. We thought it worked great. I really liked this wine. Probably my […]
Highly Recommended. In our family, because of our love of primates and rainforests we try our best to avoid palm oil. Just because something claims to be “organic” or “non GMO,” doesn’t mean it uses sustainable palm oil, which isn’t grown on deforested land or encourages deforestation in Asian rainforests. Many of the “healthy brands,” […]
My son wanted to learn to fly, so I took him indoor skydiving at Universal City Walk’s ifly. He flew for two minutes over all, even though the process took over an hour and full of nostalgia and wanting to share an “LA Experience,” with my son, we went to Hard Rock Cafe. Which turned […]
Let’s be honest, most of the time, we just need to put food on the table quickly then get on with the rest of our day. So I gather in “Daily Cook,” simple recipes with minimum ingredients that take around 20 to 30 minutes to cook. Just a place to visit when you need an […]
First things first, Agebitashi means “deep fried” in Japanese. So this is actually a Yakimashita Nasu (Baked eggplant) but soaked into the traditional Agebitashi eggplant sauce. I wanted to make a healthier alternative to one of my favorite Japanese dishes by changing the process from deep fried to baked. The baking option stops the oil […]
A few days ago, I put out one recipe and one suggestion that used cherry tomatoes and burratta. This lunchtime I needed to use the leftover ingredients so I made pesto pasta. Mainly you need Fusilli pasta, a bottle of pesto sauce, burratta and cherry tomatoes. Just cook the fusilli, follow the instructions in your […]
Here’s something easy for lunch today. At the supermarket by the Heirloom Tomatoes, they had put out Burrata–a soft Mozzarella– and it made me think of this simple dish: Stirato bread, sliced tomatoes, balsamic vinegar dripped onto olive oil, with a pinch of black pepper. Dip the bread in the oil and vinegar and top […]
My friend and I went out for a bite to eat, noodles and chicken wings, followed by a coconut ice cream macaron with matcha shell. The broths in this restaurant are always so deep in flavours and the noodles, chewy with the bounce still in there. The service is fast, the people are polite, it’s […]
Sunny Skies Kitchen’s newest recipe is a vegan, gluten free shortbread, infused with walnut oil, and sweetened by maple syrup. One of the goals for this blog is to experiment with different types of flours and use the results to make new recipes. I’m not gluten free, and never plan to be, but with all these new […]