In this week, we had another fun and creative time with lovely young stars.The menu was Temaki (hand-rolled) sushi and Nigiri (oval-shaped mound of rice with a slice of topping) sushi. Everybody can choose the fillings and styles, which can encourage their creativities and imaginations! Octopus sushi! 😀 We truly loved […]
The noodles are made of Tofu, that is why I called this Singapore’s signature food, “KETO”. We can expect a lot of protein rather than carbohydrate 🙂
Can you guess which is normal pasta dish? This Konjac noodle is made of Asian plant Amorphophallus konjac, which has an edible corm. It is very common in Japan and that is almost no calories and no carbohydrate, but also contain a great mineral and fibres! I made prawn bisque […]
Tororo Kombu is thin and fine flakes which is made by shaving dried kelp. A flake is softened by vinegar and it packs full of Umami flavour and melt in our mouth. Also we can pleasantly expect the effect of great nutritions of kelp, rich fibre and minerals. The other […]
We try to cut off any carbohydrate substances in our daily foods due to we are on KETO diet at this moment. However, of course, I am still so keen on making good foods as we love it! The other day, I found this powerful powder in a shop. This […]
In this week, we made a California Thin Roll Sushi together, which was fun and exciting! A girl who joins this course gave us such a lovely lovely card 🙂 This card is our treasure and priceless.Everybody made their wonderful jobs, well done!See you next week ;-D Naoko
Maybe you have already known that we have been into KETO life for a few months and still love it!The other day, I was eager to eat a Bolognese spaghetti, so I made a meat sauce and boiled normal pasta for the kids and shaved a zucchini for grown-ups 🙂 […]
I was so privileged to join the food tasting session with some Singapore Home Cooks members to learn about mushrooms. Jim Fuller, Fable Foods Co-founder and Chief Science Officer kindly shared their passion to mushrooms as a meat substitutes for us. He is also a fine dining chef, chemical engineer […]
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