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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 […]

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 […]

Still my KETO life is going on with joy 🙂 This time, we made a small nibble using KETO method. The dumplings are made of mashed Edamame, Hijiki (young seaweed), egg, kelp Dashi and coconut flour that contains less carbohydrate than normal wheat flour. Grill the eel and deep-fry the […]