peony

when a woman just gave birth, sesame oil is used for cooking during the confinement period.

Other than the skin is black, it tastes like normal spring chicken. it is used mainly for soup in Chinese cooking cos it has very little fat. we always used it before it grows to adult size.

soak the dried shrimps till soft. Chop them coarsely and use them to stir-fry with Chinese greens like chye sim, bok chye. they can be used to make soup stock. Again soak and chop, fry in a bit of oil. Add water and boil briefly. strain and use as stock. we normally just add in some greens veggi and tofu. didn't bother to strain. they are also one of the ingredients used to make sambal chillies.

I actually wanted to post a picture of the nozzle thing sticking out, but I couldn't figure out which button was the "clean" button. Plus I'm always afraid I might get sprayed by the thing! You know, even though I read "yawarka" whenever I look at the buttons, in my mind it always says "yawarakai". Odd, isn't it? I need to get my mind to think Japanese and less beginner-learner-of-Japanese, I think! ← coincidently, I just posted abt how to use the washlet in my blog too, tokyo hotel thanks for posting this. helps to bring back the happy memories of a great time in Japan.

you are so humorous, teepee your cooking is so much better and above mine. anyway, have been baking cupcakes, cakes, bread and cooking Japanese, korean food - anything but Chinese. So not appropriate to post here

welcome back tepee it's nice to see your food pic again.

Happy Mid-Autumn Festival, everyone. have a nice day.

thanks-you greenspot... yes, n the recipe for the osmanthus waterchestnut jelly is also given

still wonder why Japanese yolks are always so red whereas my egg yolk is yellowish ?

thanks very much, Hiroyuki for the recipe and your time ... I made it too.. but not as good as yours. also I think next time for the seasoning, I wonder can I use dark soy sauce ? cos find that the egg a bit too salty (for me).. anyway here's my soft-center hardboiled egg Japanese style, many thanks again

the eggs look good. yes, that's the texture I'll like to achieve. thanks Hiroyuki for taking so much of your busy time to help.

I have made this bread and it remains soft and fluffy for at least 3 - 4 days. most Asian bread use a mixture of bread flour and soft flour ( or low gluten flour ) to attend this soft and fluffy texture.

glad to know that you have success with this recipe...would you be so kind as to translate the ingredients ? I would like to make this bread too.

thanks for this link, but I can't read Japanese. would appreciate if you do have the time to do the translation, but no hurry. thanks.

hi I wonder any one can help to give me the recipe to make this soft center hard-boiled egg? thanks