Grilled Vegetables

Sometimes you don’t want to eat too much especially for dinners. Grilled vegetables are the perfect choice. This recipe is recommended by Alice Waters. It’s incredibly simple to prepare yet extremely delicious. Simply season vegetables of your choice with olive oil and salt and baked them at 225C for 20 minutes. The reason we use salt is not for saltiness per se but to use salt to bring out the true flavors of those vegetables.

Recommended vegetables for this recipe are potatoes, pumpkins, butternut squashs, bell peppers, cauliflowers, zuchinis and brocollis. It is advisable to slice them evenly in terms of thickness so that they are cooked uniformly.

Chicken Stock

Chicken stock is one of the kitchen essentials. Try and avoid instant stock whenever possible, because it tastes unnatural. Making home chicken stock is not as complicated as one might think. It is worth the efforts.

Buy chicken skeletons from supermarket. They are cheap. Wash them to remove blood. Boil them briefly once to remove further residue.

On the pot, put in onions, carrots and celery along with chicken skeleton. You may add one bouquet of spices including but not limited to Thymes. This is optional. Add salt. Bring them to boil and reduce heat to simmer for at least 45 minutes, but preferably 1.30 hours. Take out any residue on the surface.

Filter them with cotton cloth. You can store them in the freezer for as long as 2-3 months.

Japanese Pickled Cucumber

We recommend a lot of japanese cuisine in this blog. So, you might want to have some pickle recipe to go with them. Try this simple cucumber pickle recipe.

For the best result, japanese cucumber is recommended, but you can go for english cucumber or any local cucumber you can find, too. Prepare them by cut into small pieces, add 1 teaspoons of salt and mix well. Leave them alone for 15 minutes. Rinse out excess water (quite a lot of them!). Then add 1 teaspoons of sugar, 1 teaspoon of sesame oil, some amount of sesame seeds and 1/3 cup of rice vinegar. That’s all.

You can keep it in the fridge for up to 2 weeks.

Berry Yogurt

Let us kick off this food blog with the food I eat every morning, the berry yogurt. The idea is to incorporate all the healthy ingredients first thing in the morning; those that experts recommend us to eat daily i.e. berries, nuts, seeds and arguably dairy products. At least, by having this cup every morning you have done your homework. Besides, all ingredients can be readily stored in the fridge making this menu perfect for breakfast.

I only eat a cup of berry yogurt for breakfast, perhaps with one apple or banana, if I am not hungry. Otherwise, I switch yogurt for oatmeals if more calories are needed later in the day such as the day I go to gyms in the morning. Besides, I change the types of berries, nuts and seeds from time to time so that I never get bored with this menu. There are hugh varieties of them to choose from. The choices are unlimited.


  • Plain Yogurt – 1 servings
  • 3-4 pieces of walnuts
  • a few frozen blueberries
  • some sesame seeds
  • honey on top (optional)