I swear this is the best dish I've ever come up with (erm, okay, strike that, just last week I made another finger-lickin' good dish...

Hello Korea. It's been almost a year. Wait for me, we're to be reunited soon. In the meantime, here's some kimbap I made a while...

It's no secret that my fave choice of meat is beef. Whenever I'm out, if there's beef on the menu, there's an 80% chance tha...

I was going to blog more this month. Alas, I was busy with work, and also, I've actually been sick for the past week or so. First, with ...

Remember previously when I had cooked mushroom risotto, I said that I had specially saved some leftovers? Yeps, these were the results. Ar...

I was thinking of cutting back on baking, not because my love for sweets has diminished, but I think my waistline will thank me for this (in...

Loco moco . What's that? I've never heard of this dish before until I was researching on how to cook minced beef. Loco moco is a di...

I was thinking of what to make for lunch, and remembered I had some inari (fried tofu pouches) in the freezer. I love Japanese food, and the...

It could be the Korean lessons I'm taking. Or it could be the cold weather. But I seem to crave Korean food very frequently these few da...