Recipe: Tamagoyaki (Sweet version)

Hello. 😀 Do you like Tamagoyaki (玉子焼き – egg omelette roll)? If yes, do you like the sweet type or the savory type (with dashi stock)? 🙂

Today, I’ll be sharing the recipe for sweet version of Tamagoyaki. It’s the one I usually make for Y-chan’s bento.


  • Eggs – 4 medium sized
  • (A) Sugar – 1½ tablespoon
  • (A) Sake (cooking wine) – 1 tablespoon
  • (A) Shoyu – ½ tablespoon
  • (A) Salt – a pinch
  • Cooking oil


  1. Mix (A) well, then crack in the eggs.
  2. Blend the mixture well.
  3. Heat up the pan (Medium heat) and grease it with cooking oil (using kitchen paper to grease every corner & to remove excess oil).


  1. Pour in one-third of the egg mixture into the pan, and swirl to even out the mixture.
  2. Once the runny mixture begins to harden (especially the center area), use a turner to fold-in one-third of the egg omelette to the center.
  3. Then again to complete the first-inner roll.


  1. Grease the pan again (top area), then push the egg roll to the top and grease the bottom area.
  2. Pour in another one-third of the egg mixture.
  3. Using chopsticks/turner, lift up the sides of the egg roll to allow the egg mixture to flow in (which forms the 2nd layer).
  4. Allow the runny mixture to set and then fold it in with the turner.
  5. Repeat the same steps with the remaining egg mixture.

Done! 😀 (Allow the tamagoyaki to cool down before slicing so as to allow the flavor to settle in.)

I’ll share the savory version soon (I hope). 🙂


One of the food trends in Japan right now is this – Onigirazu (おにぎらず).

I first came across this food term, Onigirazu on Instagram and have always wanted to try making it. Then. Y-chan asked why not I go ahead and make onigirazu for him as his lunch because he’s sick and tired of eating conbini food. I said OK and went to search the net for instructions and even head to the bookstore to scoop some infos. 😉

Onigiri – Rice ball gripped into triangle shape. 「おにぎり」の絵文字

Onigirazu – Rice ball that doesn’t need to be shaped.

So, shall we start? 🙂

Click to start tutorial! 🙂

My Recent Food Diet

Hello friends! 🙂
Are you back on track after the 4 long days of endless back kwa, pineapple tarts and steamboats eating?

Have you thought of eating clean to cleanse your body for those weights (grams) you’ve put on after the celebration?

You can start by having more vegetables in your food diet. (Yeah, everybody knows that. It’s common sense.) Let’s keep it simple & easy by starting it with breakfast.

So recently, I was watching some variety programme and my favorite magazine model Sasaki Nozomi was on the show. Then she shared on how she maintain her proportion, e.g. skipping carbohydrates during dinner. Another food diet that she shared was having cucumber for breakfast.

I decided to try out the latter since I’ve tried skipping carbs diet 7~8 years back (and it works on me). 😉

Just cut Japanese cucumber in half and then slice them into stick form. Having plain cucumber can be very boring, so it’s BEST to pair it with miso mayo dip.

The miso mayo dip is so easy to make. Take ½ teaspoon of miso and 1 tablespoon of Japanese mayo and mix well, and done. Enjoy your breakfast! 😀

I just started this diet for 2 days and hopefully this diet works! *fingers crossed*

P/s: Miso paste is not only for making miso soup, you can also use it to make dip and even for marinating meat. 🙂

Recipe: Choco Banana Tofu Muffins

Hi friends! 🙂
It’s December already! *wow* all I can say is that I’m loving this festive season.. ♥

Y-chan has company dinner tonight so I’m going to have dinner alone. 😦


I told myself it’s alright because we’re going to attend a Singaporeans year-end party tomorrow organised by the Singapore embassy.

YAY! to satay. YAY! to laksa. YAY! to Singapore’s local food. 😀


Ok, I was surfing the Japanese recipe site “Cookpad” yesterday and came across this tofu muffins recipe and decided to try it out (with a lil’ twist).

Ingredients (makes 4 muffins):
● 100g of silken tofu
● 35g cooking oil (or olive oil)
● 40g sugar
● 1 ripe banana

☆ 80g plain flour
☆ 1/2 teaspoon of baking powder
☆ 8g cocoa powder

20g of dark chocolate (chopped into small pieces)

1. In a blender, add in ● and blend till the mixture is smooth.
2. Sift ☆ together. (Dry mixture)
3. In a bowl, pour in mixture from step. 1 and then add in the dry mixture. Mix well.
4. Add in the chopped chocolates and keep some for toppings.
5. Pour mixture into muffin cups and topped off with the leftover chocolates.
6. In a 170°C Pre-heated oven, bake for 28 minutes.
7. Remove from oven and allow it to cool down before serving.

As I did not use silken tofu during this batch, the tofu taste remains a bit in the muffins.

Have you realised that I didn’t use egg in the recipe? 🙂
So if you’re looking for egg-free muffins, try this out!

Have a good weekends! ♥

Recipe: Banana pancakes

HELLO. I am still alive, haven’t been active as I was thinking of what to write here.

Till yesterday, I was scrolling through my instagram feed and I saw a photo of banana pancakes uploaded by linda_lomelino. She even shared the recipe together with the photo so I decided to make it for today’s breakfast. 😀


Going to share her recipe here (also for my own memo purpose) so don’t say I never share.

Take 1 banana, 1 egg, 1/4 cup rolled oats (I used whole wheat flour), 1/4 teaspoon baking powder, a pinch of salt and a dash of cinnamon, combine the ingredients together and blend it until it is smooth.

Then pan-fry the batter in some oil and serve. For a kawaii presentation, pan-fry spoonfuls of the batter and stack it up to form a pancake tower. 😀 Top it with your favorite toppings like maple syrup and extra banana. I had mine with a spoonful of nutella though and it’s good.

Do try it out as it is so easy and simple to make.

P/s: I am writing this with the WordPress app and it is smooth to use.