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Easy Teriyaki Sauce recipe in 10 mins

8 Oct Teriyaki sauce -

I just got back from Japan. Mr T and I had a big eating trip and I only had Teriyaki once.  The only time I had teriyaki was when we had yakitori. Even then, it was a yakitori chain. This made me curious: Is teriyaki an authentic Japanese ingredient or a western invention of an eastern cuisine, just like admiral chicken in the US?

I could not find any official source but all my googling leads me to the definition of “Teriyaki”as a cooking method where meat are marinated in seasoned soy sauce and grilled. One thing for sure Teriyaki is a Japanese word. “Teri” refers to the shiny coat on the meat created by the sugar in the sauce and “Yaki” means grilled.

Some articles alluded to the fact that it is created outside Japan by Hawaiians of Japanese descent. Others suggested is a cooking method invented in Japan during 17th century, when Japan underwent an urbanisation. During this time, they were exposed to new ingredients and new cooking technique which give rise to “teriyaki”. In any case, Teriyaki was not as widely featured (almost non-existent) in Japan as compared to outside Japan.

Anyway, I have always make my own Teriyaki sauce ever since I got Harumi Kurihara cookbook – Harumi’s Japanese Home Cooking. Teriyaki sauce is easy to make. It can be made in a batch and store in an airtight container for weeks. The sauce can be to marinate meat, fish and even Tofu or even used on stir fry to spruce up a quick mid-week meals.



She has simplified Japanese home cooking making it possible for non-Japanese to create japanese dishes outside Japan. I recommend anyone who is interested in cooking homely Japanese food to check out the recipes.

Cooking time: 5 mins
Preparation time: 5 mins

1/2 cup Mirin
1 cup soy sauce
1/2 – 1.5 tbsp brown sugar (depending on how sweet you prefer)



  1. Pour mirin into a pot and cook over low hear for 1-2 minutes
  2. Add brown sugar and soy sauce into miring and cook for another minute or so, or until desired consistency


  1. For thicker consistency, simply cook for a longer time over low heat
  2. This seemingly easy recipe relies on japanese soy sauce – kikoman
  3. Using brown sugar will give the teriyaki sauce more character with a smokier flavour as compared to regular castor sugar
  4. If mirin is not available, rice wine can be used as a substitute


Teriyaki sauce -


My happiness machine – the ice cream maker

13 Nov

Ice cream makes me happy. It reminds me that some of the best things in life is affordable and not exclusive. Ice cream is a common food language. Everyone can relates to ice cream. It doesn’t matter where you are from, what language you speak and what food you eat, anyone can speak ice cream.

If ice cream creates happiness then Mr T has brought me a happiness machine – an ice cream maker, more precisely a kitchenaid ice cream extension.

Kitchenaid Ice Cream Extension

He has calculated that this machine will generate 3 years worth of ice cream and that I should never bought any ice cream from the shops anymore. I don’t know how he has arrived to the 3 years figure but I’m really quite contented on making my own ice cream for now, so I didn’t quite care about the rule he has placed on me. Except that I might be tempted by a big billboard of ice cream…

I have tried making 3 kind of ice cream since receiving this happiness machine. In accending level of efforts required – the instant green tea ice cream, lime and coconut sorbet and cookie and cream ice cream with bailey.

Green tea ice cream

The instant green tea ice cream is a cheat. I bought this instant satchel in an Asian grocery shop.

Instant Green Tea Ice Cream Mix

According to the instruction it doesn’t require any machinery in the making. Here’s what it says:
– Pour the satchel in a bowl, add milk and whisked.
– Chill the mixture in the fridge for a few hours
– Enjoy!

I have decided to make a show out of it and I really, really want to use my new KA extension. So I added milk, whisked it and pour into the extension to churn it anyway and freeze it in the freezer for a few hours.

I forgot to take a photo of the end result (oops) but the texture and the taste are similar to the one I had in Japanese restaurants. (They probably use the same mix?) The taste is more like a bitter-tea taste than the milky ice cream taste which some Green tea ice cream belongs to. My personal preference is to enjoy the bitter green tea taste rather than the milky green tea ice cream. I will buy this mix again

Lime and coconut sobert

I was craving for a citrus-y sobert with a tang and decided to research for lime sobert recipe. I came across heaps of lime and coconut sobert I have adapted the recipe from theendlessmeal.


325ml unsweetened coconut milk
1/2 cup water
2 limes, juice and zest
1/4 cup sugar

Methods as posted by Kristen@theendless meal

I halved the sugar which is a bold move as lime can be really sharp. It was almost too sour on the first day but it soon settle in and became milder from day 2 onwards. By day 3 it was just right. If I were to make this again, I will still retain the sugar proportion

Cookies and Cream

Oreo cookies and Bailey

Finally, my proudest creation is the cookies and cream ice cream. A word of warning… watch out for oreo thief!!!!!

Cow with oreo

I have adapted my recipe from Baked Bree


1 1/2 cups whole milk
1 cups caster sugar
3 cups thickened cream
1 Tablespoon vanilla extract
2 Tablespoon Bailey
20 Oreos – not too crush if you want it chunky

Methods as posted by Baked Bree and add Bailey together with the cream and vanilla extract.

On the first day, it was too sweet (again!). But on the 2nd day, the sweetness subsided. On the magic 3rd day, it was just right!



So here’s the tip – ice cream flavour tone down as is kept longer. So if you ever find your ice cream too sweet, perhaps leave it in the freezer for another day before enjoying them 🙂

Here’s more tips I found for making good ice-cream at home:

10 tips for making good ice cream
How to make good ice cream with Kitchenaid (find the comments here helpful):
How to make ice cream without a machine:

This Christmas…I baked my first batch of gingerbread cookies

27 Dec

This Christmas T got me a kitchenaid – A fire engine red kitchenaid. I’m feeling inspired to bake and I don’t know how it never occurred to me that I need at least an electric beater for the kitchen. My first mixer … and it is already the Rolls Royce of mixers. I’m so spoiled.

My first mixer
My new year resolution for this year is to learn baking – to move pass baking muffins and expand my baking skills into cookies, cakes and cupcakes.

My first cookie venture didn’t turn out so well. Seeing that is Christmas, I decided to try baking gingerbread men. People say cookies are one of the easiest things to bake. Not for me. I used diluted honey instead of maple syrup which is thicker. My dough was too wet and it looks like a cranium.

Cookie dough that went wrong

The cookie texture didn’t look good. It looks like Asian roads with potholes. My attempt to draw on the gingerbread man was poor. (but fun!!)

wrong gingerbread cookies

ugly gingerbread cookies

My 2nd attempt was much more successful. Learning from my previous experience that the diluted honey stuffed up my dough, I made sure I used maple syrup this time round. HOWEVER, what I did wrong was I read 1 Tablespoon (TBS) instead of  1 teaspoon (TPSP) for the amount of mixed spice required. Lucky for me, it was a relatively easy save. The spices were still not mixed into the flour. I scooped up as much spice powder as I could without disturbing the other ingredients.

As I was rushing off to a dinner party, I didn’t have time to make the icing or drawing on the gingerbread men. I quickly dusted some icing sugar on top to lighten the ginger and spice. I was happy with the final result! 🙂 It was tough and crunchy when it first came out of the oven but became soft the next day.

Gingerbread cookies

Gingerbread cookies with dust

Recipe can be found here at I have doubled the amount of ginger and spices, taste just right for ginger cookie fan like myself.

Gingerbread CookiePhoto source from by Steve Brown

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