taiyaki

was watching a cooking show today and the chef was teaching the simple version of making sekihan, which is red beans glutinous rice, eaten commonly on celebratory occassions.

and drooling at the red beans, i hopped into the kitchen to make this!

taiyaki made with my favourite crispy excess left intact.

in the shops, these are usually trimmed away.

besides satisfying my red bean craving, i tried this too!

kaya cheese!!!

wheeeeeeeeee this was gooooooooooooooooooooooooooooood.

you can never go wrong with kaya and cheese.

in any way, our love story started at the kaya toast shop. =)

Tonights dinner was meant for 2 hungry people.

roll cabbage with chestnuts and shimeji mushrooms sticky soup

roll cabbage is basically meat patty wrapped & rolled up in a big cabbage leaf and simmered in soup.

i added mushrooms in the meat patties too which made our roll cabbage extra large today.

daikon leaves takikomi rice, shoyu based

yup the big bunch of leaves that comes with the daikon can be eaten too.

shops that chop them off before displaying the daikons on shelves usually put the leaves in a separate basket for customers to take home too. and you can take as many as you like.

my daikons usually come from the farmers mart so the huge bunch comes attached too.

the great amount of fibre in it makes it hard to chew on, but when ground and mixed into the rice cooker, this is really fragrant.

roasted gingko nuts

gingko nuts are in season. they really stink, but the nuts are yummy.

so i pinched my nose while washing them, roasted them in the oven, sprinkled some salt to eat.

when J came home today, he screamed out at the door, hey i bought you something nice!

happily hopped over, it was taiyaki!!!

hahaha theres this taiyaki shop near the workshop venue, and darling J brought one home for me!

i said hang on, i have something for you too, got the taiyaki i made, put it in his hands, and we both started laughing.

what a pleasant exchange =)