Japanese Cooking: Healthy Green Bean 白和え Shiraae


The first time I tried a green bean shiraae, was at Nakajima Suisan where we had some of the best grilled fish in Singapore.

Shira-ae or shiraae, a classic tofu paste that was born from the Zen Buddhist vegetarian cuisine called shojin ryouri. Over the years, I’ve felt a certain affinity with Buddhist teachings and traditions, so the simplicity and wholesome nature of this dish particularly appealed to me.

This dish is super tasty, but very light on the palate. And I loved that crumbly texture which I found out was actually dehydrated beancurd. So I tried to make this on my own at home, and boy was it really quick to prepare!



  • 2 cups green beans
  • 1/4 cup firm tofu
  • 3 tbsp white sesame seeds
  • 2 tsp miso (white)
  • 2 tsp granulated sugar
  • 2 tsp soy sauce

First, boil green beans in a saucepan until tender.


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Baking: Blueberry Lemon Loaf Cake


Just look at that molten blueberry goodness and gorgeous soft crumb! I wolfed down 3 slices of these straight out of the oven. Zesty, buttery and fluffy at the same time, this makes for a wonderful breakfast loaf or afternoon tea cake. I’m not a big fan of overly sweet, rich cakes. So this really hit the spot for me.


I loved this recipe so much, I just had to share it with you guys. So, let’s get started!


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Japanese Cooking: Oyakodon 親子丼 (Chicken & Egg Rice Bowl)


My parents were coming over for dinner at our new place for the first time, and I wanted to cook them something healthy and nutritious, but simple to prepare at the same time. Enter this wholesome Japanese favourite — the Oyakodon, or chicken and egg rice bowl.


It’s served up with succulent chicken thigh chunks, sweet onion and mouthwatering runny eggs that just really coat that fluffy sushi rice with such a beautiful glaze. This is both a feast for the eyes and belly.

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Mexican Cooking: Pico de Gallo (Salsa Fresca)


So, what’s the difference between pico de gallo and salsa? Well, pico de gallo is also called salsa fresca. And as its name suggests, it is a type of fresh salsa. It’s crunchy, fresh, and much less soupy than regular salsas which tend to be blended or puréed.


I generally prefer pico de gallo as fillings for burritos and tacos because they just give a wonderful tangy, crunchy bite which makes the whole dish come together nicely. That lovely, fresh texture really adds a wonderful dimension to any Mexican dish.

Without any further ado, here’s what you’ll need.

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