Let's Travel•Eat•Play!

My "anyhow" attempt on this Pan-fried Oyster Sauce Chicken Wings or 干烧蚝油鸡翅 turned out quite a hit with the boys, especially Lil K! I actually cooked 11 pieces of mid-joints (don't ask me why I cooked such an unusual number! 😅), ended up I only got to eat 1 piece! This dish is supposed to be salty savory, hence the amount of sauces... Do make minor adjustment to the seasonings if you prefer! Personally, I think it'll be even better with some red chilli slices added! But I omitted it this time because Mini K can't take spicy food yet. Maybe next time! (^ ^) （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Ingredients: 10 mid-joint Chicken Wings 1/2 Red Onion, slice thinly 3 slices Ginger, julienned Seasoning: (A) 1/2 tsp grated Ginger 1.5 tsp Sugar 1/4 tsp Salt

This dish, Hijiki no Nimono (ひじきの煮物) is often referred to as hijiki salad, but it is not exactly a salad. Besides usually served chilled, it's more like a Japanese side dish that is served with teishoku (Japanese set meal). So what is hijiki? It's a brown sea vegetables, rich in dietary fibre and essential minerals such as calcium, iron, and magnesium.  (Source) My boys & I love this appetizer and I usually cook in a reasonable quantity with extras to keep in the freezer. Yep, freezer. It thaws really quickly, making it a great dish to add to lunchboxes! (Note 1) （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Ingredients: 2 TBS Oil 10g Dried Hijiki  OR 4 TBS pre-washed Hijiki 50g Carrot, julienned 80g Lotus Root, cut into strips 4 pcs Sweet Beancurd skin (aburaage/油揚げ