Agedashi Nasu (Deep-fried Aubergine)

Agedashi refers to dishes that have been deep-fried (age) and served with a light clear stock (dashi). Agedashi tofu is a popular dish where firm tofu is lightly coated in cornstarch or potato starch, then deep-fried until lightly golden. This is then served in a clear stock made from dashi, soy and mirin, and usually topped with grated daikon, spring onions and bonito flakes. The coating on the tofu soaks up the sauce and turns into this silky and gooey texture which complements the soft and hot tofu.

Mushroom Penne with Cajun Chicken Schnitzel

Here is another variation on Cajun chicken pasta (click here for the earlier version) where I've used Swiss brown mushrooms in the sauce (for more flavour), and made a crumbed chicken schnitzel dressed in Cajun seasoning to go with it.

Beef Sukiyaki

Sukiyaki is a popular Japanese-style hotpot where paper-thin slices of beef is slowly simmered in Sukiyaki sauce (a mixture of soy, mirin and sugar) in a shallow iron pot together with some vegetables, mushrooms, tofu or noodles. Sukiyaki is cooked at the table over a portable stove or electric frying pan, and each person helps him/herself to the food as it cooks. The hot food can be dipped into beaten raw egg if desired and is served with steamed rice. Based on what I've gathered, there are two styles of Sukiyaki. One is the Osaka style where the sugar, mirin, soy sauce and dashi are added during cooking. Then there is the Tokyo style where the Sukiyaki sauce mixture is made in advance and served with the cooked food.

Green Pea Cookies with Aonori

This is the time when you will find many people busy baking cookies for the coming Chinese New Year, which falls on January 23rd this year. I remember how I would always look forward to CNY, when all the shops would be filled with mountains of festive goodies on display, with traditional Chinese new year music blaring from the speakers. The atmosphere is simply fantastic! In Singapore and Malaysia, you will find throngs of people at the shops and supermarkets busy stocking up on CNY snacks, drinks and other food. Almost every store will have some sort of hongbao lucky dip/draw. The clothing section at the department stores will be filled with a sea of red, as it is an auspicious colour this period and most people will try to wear something red on new year's day (although I sometimes get away with wearing pink or purple, or perhaps just a splash or speck of red somewhere).

Cajun Chicken Pasta

Cajun seasoning is typically a spicy mixture of herbs, paprika and chillies. It makes a sensational rub or marinade for meats and fish, which are traditionally grilled or barbecued until blackened and form a crust on the outside. I used bottled Cajun seasoning which already contains salt, which makes it really convenient. Before grilling, rub some oil over the meat before rubbing in the seasoning, so that it absorbs the flavours better. I made a creamy bacon and mushroom fettucine topped with Cajun-spiced chicken fillets, which is a fantastic combination. However, I think I might use penne instead next time as I prefer the texture and shape of it. I find that fettucine can sometimes be a little too unwieldy to eat especially when it cools down and sticks together.