The whole family loves SPAM. They love it when I make Spam burger. It’s really good. You just make it like you would make any regular burger. Fry the sliced Spam, and add all the burger fixings on a bun. Sometimes I would just fry ‘em up then we’ll eat them with rice, and a side of pico de gallo. One time I was watching Food Network and there was a Challenge episode involving SPAM. People made all sorts of delicious dishes using Spam. Spamdog ala Corndog didn’t quite impressed me though. I thought that was kind of greasy. But …read more

Today I read a line from Diane’s blog that caught my attention: “I find that the more stress I’m experiencing, the less I pay attention to what I am eating.” I couldn’t agree more! Sometimes taking care of the baby and the house can take its toll on me that I would rather have takeaways than stress myself more with contemplating on what to cook for dinner! During these times, my husband and I almost always end up having pizza or fish and chips — not a healthy choice, I know.
Hence, from hereon in, when laziness or stress kicks in, …read more

Whenever I’m out for lunch and crave for sushi, I notice that most Kiwis eat with their hands, i.e. dip the sushi onto the soy sauce then into their mouth. Made me wonder why they don’t bother at all to use the chopsticks. Hence, I went out of my way to look for this instruction video:
 

Use it in your sushi, or around it. Shred it and put it in your spring roll. Or sprinkle your salad with it. Pad Thai wouldn’t be complete without it.
What could be easier? Film your wok or skillet with oil. Beat an egg, season appropriately and cook for 3 seconds over high heat.
The seasonings you use determine its compatibility with the other components of your dish. Add dashi and a bit of sake in it and you can use it for sushi. Simply salted, it’s perfect to go with …read more

Out shopping last week at the local grocery and I *thought* these were tortillas at first! Can you believe this? They actually made “colored sushi wraps”. Doesn’t look like sushinori at all though, and I don’t think that was the intention anyway. I was tempted to try it but saw “egg whites” in the ingredient list and went running (family allergies).
So now you can color coordinate your sushi fillings AND your wrapper.
Image from Friedas.com

Warren of Sushi Otaku has been compiling this comprehensive sushi terminology, which may be helpful on your next trip to a sushi bar.