Sushi Bake

Sushi Bake is basically a deconstructed sushi roll baked like a casserole. It is easy to make and a perfect potluck dish to share with family and friends.

It is technically deconstructed sushi baked in a pan like a casserole. Sushi bake is the best food to bring to parties, family gatherings and events. It is very easy and simple to make and it takes a little time to prepare. This Japanese dish is amazingly packed with the yummy goodness of sushi rice, imitation crab, mayo, cream cheese and furikake. Wrapping a spoonful of it in a store-bought seaweed is just gorgeous. You can think simple with the ingredients or go crazy and wild. I guess you can mix anything with it provided that they blend nicely together.

How to Make Sushi Bake?

To make this popular potluck dish, you need to cook sushi rice (Jasmine rice is a good substitute) as per instructions in the package. Make sure that you rinse the rice until the water is clear. Add sesame oil, rice wine vinegar, salt and sugar. I like to add salt and sugar to my sushi rice. If you don’t like it salty and sweet, you can always omit them. Mix them all up. Place the rice in a baking dish and flatten it. Sprinkle furikake on top. In a large bowl, mix imitation crab, mayo, cream cheese until well-combined. Add the mixture on top of sushi rice and flatten it. Now, it is time to squiggle sriracha and kewpie on top. Add in green onions and furikake, yes, more furikake. Furikake gives the rice a nice tasty flavour, so more of it means tastier dish.

You may also like my other Japanese recipes: Pork Tonkatsu and Takoyaki Octopus Balls

Sushi Bake Recipe



3 cups sushi rice (or Jasmine rice)

3 tablespoons sesame oil

3 tablespoons rice wine vinegar

1 teaspoon salt

2 tablespoons sugar


500 grams imitation crab

1 cup mayo

125 grams cream cheese





green onions, 2 stalks

more furikake


  1. Preheat the oven to 450 degrees F or 230 degrees C.
  2. MAKE SUSHI RICE: Cook sushi rice as per package instructions. Make sure to rinse the rice well until the water is clear. Cook in a rice cooker. Add sesame oil, rice wine vinegar, salt and sugar. Place in a baking dish. Flatten the rice and sprinkle with furikake.
  3. MAKE FILLING: In a large bowl, mix imitation crab, mayo and cream cheese. Place on top of the rice. Make sure to flatten it and make it even.
  4. Squiggle sriracha and kewpie. Sprinkle with green onions and furikake.
  5. BAKE: Bake sushi in a preheated oven for 5 – 10 minutes.

Serve and enjoy this Sushi Bake with family and friends!


  • No worries if you don’t have sushi rice at home, Jasmine rice works well too.
  • Remember to wash sushi rice until the water is clear.
  • You can mix anything you want in a sushi. This is just an idea, but of course you use salmon, tuna, chicken, and more. The idea is endless.
  • Add furikake in your sushi bake. Seriously, add more furikake. It gives the rice such a tasty flavour and you’re going to thank me later. Furikake comes in different flavours. I used rice seasoning powder (Unagi Furikake).
  • To bake or not to bake the sushi bake? It is really up to you.


Did you make this Sushi Bake? Please leave a comment below.


Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum) 오뎅볶음

This Korean Stir Fry Fish Cake (Odeng / Eomuk Bokkeum) 오뎅볶음 is a quick and easy Korean side dish. It is really good to eat with any Korean main dish you have. I made this when I made Korean Army Stew – Budae Jjigae (부대찌개).

Korean Stir Fry Fish Cake (Odeng / Eomuk Bokkeum) 오뎅볶음 is one of the most popular Korean side dish (bancham). The savoury taste of the fish cakes, stir-fried with vegetables and tasty sauce makes a great side dish partnered with any Korean main dish. This is served in Korean restaurants as complimentary side dish, but you can now make it at home.

How to Make Korean Stir Fry Fish Cake (Odeng / Eomuk Bokkeum) 오뎅볶음?

This is made by stir-frying all the ingredients in one pan. Heat oil in a pan, saute the onions and garlic. Add in the fish cakes and cook for 4 minutes or until they are heated through. Add the soy sauce, brown sugar and the red pepper powder. Add the carrots and cook for a minute then add the spring onions. Give it another minute and it is done. It is so quick and easy.

You may also like my other Korean recipes: Twisted Korean Doughnuts (Kkwabaegi), Korean Coconut Fried Chicken and Korean Army Stew – Budae Jjigae (부대찌개)

Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum)

오뎅볶음 Recipe


2 tablespoons oil

1 medium onion, sliced

2-3 garlic cloves, sliced

4 fish cakes, sliced into bite size

2 tablespoons soy sauce

1 tablespoon red pepper powder or flakes

1/2 to 1 tablespoon brown sugar

1 carrot, julienned

2 stalks of green onions


  1. Heat 2 tablespoons oil in a pan. Once heated, saute the onions until translucent.
  2. Then saute the garlic until fragrant.
  3. Add the fish cakes for 4 minutes or until heated through.
  4. Next, pour in the soy sauce, add the brown sugar and the red pepper powder. Mix well.
  5. Add the carrots and cook for a minute, then add the green onions.

Serve and enjoy this Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum) 오뎅볶음 with family and friends!


  • Fish cakes are made with wheat flour, surimi, carrots, onions, sugar, salt and additives. You can substitute fish tofu if fish cakes are not available.
  • If you want fully cooked carrots, you can add them first before the fish cakes. I like mine crunchy so I add them later.
  • This stir-fry fish cakes are really good with Korean BBQ.
  • It can be stored in the fridge for weeks, or even months.
  • Add more red pepper powder to make it spicier.

Did you make this Eomuk Bokkeum (Stir-fried Fish Cake) 오뎅볶음? Please leave us a comment below.


Buttermilk Tempura Crispy Fried Chicken

It’s Friday and I’m craving for Crispy Fried Chicken – and so I decided to make my own version – I called it Buttermilk Tempura Crispy Fried Chicken. The name is long I know, but it made it sound like it is really crispy. It actually is, and I am recommending you try it for yourself. Don’t forget to tag A Slice of Kate on social media.

When I crave for Crispy Fried Chicken, I always think of KFC – that’s a quick-fix and It never disappoints especially if you order Wicked Meal and additional 12 pc. Wicked Wings Pack – for a family of five, not just for myself.

In most kitchens, everyone has its take on Crispy Fried Chicken – I have tried so many recipes out there and I myself is still on the search for the best ones. This one is more on experimentation in the kitchen – after watching so many videos on YouTube. I combined buttermilk and tempura flour for the crunchiest crispiest finish.

I love Korean Dramas and I just finished watching The King – Eternal Monarch starring Lee Min-ho and Kim Go-eun, and in most of their episodes, they show The King, Lee Gon and other characters eating BBQ Chicken which makes you want to go to Korea immediately to have some. Korean Fried Chicken is consists of Korean frying powder and I was so unfortunate to find it in our local Asian stores so instead I used tempura flour.

How to Make Buttermilk Tempura Crispy Fried Chicken?

To make this Buttermilk Tempura Crispy Fried Chicken, in a large bowl, coat the chicken drumsticks with salt and pepper and soak them in buttermilk. Cover and let it marinate for at least 30 minutes to overnight. Then add 3 cups of flour into your buttermilk mixture to create a nice, rich batter. The chicken should be fully covered with batter. On a separate bowl or a dish, combine all the coating ingredients; tempura flour, salt, pepper and garlic powder. Then one by one transfer the chicken from the batter mix to the dry ingredients. Make sure the chicken is fully coated with the coating flour mix. Heat oil in a pot to 150 degrees C before frying the chicken. It takes about 10-20 minutes each chicken drumstick (depending on the size). Do not overcrowd the pot to make sure chicken are evenly cooked. Then when all the chicken is cooked, bring the temperature of the oil to 175 degrees C, then double fry the chicken, about 2-5 minutes. By doing this, the chicken will have a crispier and crunchier outside and juicier meat inside.

You may also like my other chicken recipes: Crispy Fried Chicken and Korean Coconut Fried Chicken

Buttermilk Crispy Tempura Fried Chicken Recipe


1 kg (2 pounds) chicken drumstick


salt and pepper

3 cups buttermilk


3 cups flour


3 cups tempura flour

1 tablespoon salt

1 tablespoon pepper

1 tablespoon garlic powder


  1. TO MARINATE: In a large bowl, add salt and pepper to the chicken drumsticks. Add buttermilk and make sure the chicken is fully soaked. Marinate for at least 30 minutes to overnight. After marinating, add flour on the buttermilk mixture. Mix really well until it creates a nice, rich batter and chicken are completely coated.
  2. TO COAT: In a separate bowl, combine tempura flour, salt, pepper and garlic powder. One by one, transfer the chicken from the buttermilk mixture to the coating flour. Shake the excess flour off. Make sure all chicken pieces are well-coated with the dry coating mixture.
  3. TO FRY: In a pot, bring oil to 150 degrees C. Slowly, place the chicken pieces to the oil, do not overcrowd for even cooking. This will take 10-20 minutes to cook depending on the size of the chicken. When all the chicken is done. Bring the oil to 175 degrees C then double fry the chicken for crispier and crunchier skin, about 2-5 minutes.

Serve and enjoy this Buttermilk Tempura Crispy Fried Chicken with family and friends!


  • You can use any parts of the chicken – thigh part is actually really tasty. But in this recipe, I used chicken drumstick. Just make sure to adjust the cooking time as different parts of the chicken cook at different times.
  • Use neutral cooking oil in frying chicken – I used canola oil. You can also use vegetable oil. Make sure to bring the oil to the right temperature. Double fry the chicken to achieve crispier and crunchier skin, about 2-5 minutes.
  • Instead of tempura flour, you can use Korean frying powder. I just had a hard time finding this in our local Asian store so I ended up using tempura. It works well but not as good as the Korean fried chicken.
  • If you don’t have buttermilk, you can make it yourself by mixing a cup of milk with 1 tablespoon lemon juice or vinegar. In this recipe, you need to combine 3 cups milk and 3 tablespoons of lemon juice or vinegar.
  • Make sure to completely soak the chicken to buttermilk mixture and marinate it for at least 30 minutes to overnight for a juicier and tastier chicken.


Did you make this Buttermilk Tempura Crispy Fried Chicken? Please leave us a comment below.


Bicol Express

Bicol Express is one of the popular dishes in the Philippines, natively known as “sinilihan” in Bicol. It is a spicy pork stew cooked in coconut milk and loads of green chilis.

Bicol Express is named after a train in Bicol Region, which is known for its spicy food. The train travels from Naga (Bicol) to Manila, but I definitely do not know why it derived its name from it. Bicol is popular not only from its perfectly coned mountain – Mount Volcano (Mount Mayon), but also pili nuts and its spicy food.

How to Make Bicol Express?

Making Bicol Express is simple and straightforward. Start by heating up cooking oil in skillet or pot with hot oil over medium-high heat. Once the oil is hot, saute onions until translucent and add garlic until it brings out its nice-sweet aroma. Then add 2 tablespoons ginger as it eliminates the “lansa” of the meat. Cook cubed pork belly until it turns light brown. At this stage, add in coconut milk, red and green chilis, shrimp paste and black pepper in any order. If you preferred it to be in a more spicy side, you can always add more chilis. Cover the pot and let it boil.

If the sauce has thickened and the pork is not yet tender, you can always add half a cup of water until the pork has cooked through. You know Bicol Express is ready if the pork is tender and the sauce has thickened enough for your liking. Cook it longer to achieve a bit oily sauce.

You may also like my other Bicol recipes like Laing (Dried Taro Leaves with Coconut), Adobong Bicol, Maruya, or my other version of Bicol Express with Bagoong.

Bicol Express Recipe


2 tablespoons cooking oil

1 onion, medium

4 cloves garlic

500 grams of pork belly

2 red thai chilis or more

4 jalapenos or more

2 cups of coconut milk

1-2 tablespoons shrimp paste

black pepper to taste


  1. Heat 2 tablespoons of oil in a large skillet or pot over medium-high heat. Saute onions until translucent, add the garlic and cook for about half a minute. Then add the ginger, continue to saute for a minute until its aromatic.
  2. Add in the pork belly and cook until its light brown in colour.
  3. Add in the red chilis, 2 cups of coconut milk, jalapenos, shrimp paste and black pepper.
  4. Lower the heat to low. Cover and let it cook for several minutes until the pork is tender and the coconut milk sauce begins to thicken and turns a bit oily. If you want it more oily, cook for another 5 minutes or so.

Serve and enjoy this Bicol Express with your family and friends!


  • Add more red and green chilis if you preferred it to be spicier.
  • Cook Bicol Express with ginger to eliminate the “lansa” of the meat.
  • If you don’t have shrimp paste at home, you can substitute it to “balaw” or simply add fish sauce.
  • When pork is not yet tender and the sauce has reduced, you can always add half a cup of water at a time until the pork is cooked through.
  • Uncooked shrimp is not always available abroad, so “guisado bagoong” can also be used for this recipe (although it will change the colour of the sauce).


Did you make this Bicol Express? Please leave us a comment below.

keto and low carb

Keto Flying Jacob Casserole

Keto Flying Jacob Casserole is a Swedish casserole that is usually served with rice and salad. This is a Low Carb and Keto dish that is creamy and tasty.

This yummy goodness starts with a rotisserie chicken, heavy cream, curry, fried mushrooms and bacon baked together in a preheated oven. Normally, this recipe has bananas in it but because I want to keep it low in carbs and keto-friendly, I omitted the bananas. You could add as you wish, it depends on your liking. Then after it’s all baked nicely, it’s topped with chopped peanuts and more fried bacon if you want.

Keto Flying Jacob Casserole Recipe


1 rotisserie chicken

2 tablespoon butter

8 ounce or 1 cup diced bacon

8 ounce or 1 cup mushrooms

2 cups heavy whipping cream

1/2 cup mild chilli sauce

1 teaspoon curry powder

salt and pepper to taste

1 banana, optional

2 1/2 ounce or 1/3 cup salted peanuts

Serve with:

Rice and baby spinach salad

How to Make Keto Flying Jacobs Casserole?


1. Preheat the oven to 400 degrees F (200 degrees C).

2. Cut the mushrooms and bacon into smaller pieces. Fry them in butter. Add salt and pepper to taste.

3. Debone the rotisserie chicken and cut into bite-sized pieces.

4. In a greased baking dish, place the chicken pieces, bacon and mushrooms.

5. Peel and slice the banana, and add to the chicken mixture.

6. Whisk the heavy whipping cream until soft peaks form. Add curry powder, chilli sauce, and salt and pepper. Spread the cream mixture over the chicken.

7. Bake in the oven for 20-25 minutes or until the chicken dish has turned brownish. Sprinkle a handful of chopped peanuts and more fried bacon on top, and serve together with rice and salad.

Serve and enjoy this Keto Flying Jacob Casserole with your family and friends!


  • You can use original rotisserie chicken or even the flavoured ones such as thyme and sage, honey soy, etc.
  • If you are on a low carb or keto diet, you can omit the banana.
  • Whip the heavy whipping cream until soft peak for a creamier texture.
  • Adjust the curry powder, chilli and salt and pepper to your liking.
  • Fry more bacon (than the one from the recipe), if you want to add more for toppings.

Did you make this Keto Flying Jacob Casserole? Please leave us a comment below.


The Best Mac and Cheese

Have you ever had The Best Mac and Cheese in your life? This recipe is the best – really! It’s outrageously creamy, cheesy and a little bit crunchy on top. Save this recipe and share it with your friends because this is definitely a keeper.

Do you know why I’m proud of this recipe? This is actually made by my daughter (10) for our dinner. No kidding! She’s at her best when she’s in the kitchen. The Best Mac and Cheese recipe from Mom Time Out has three different cheese combinations. For this one, my daughter used cheddar, Gruyere and Parmesan for the cheesiest cheese sauce ever!

The Best Mac and Cheese Recipe


500 grams elbow macaroni, cooked

1 tablespoon extra virgin oil

6 tablespoons butter

1/3 cup flour, all-purpose or plain

3 cups full milk

1 cup heavy cream

4 cups sharp cheddar cheese, grated

3 cups Gruyere cheese, grated

Salt and pepper to taste

1 1/2 cups panko crumbs

4 tablespoons butter, melted

1/2 cup Parmesan cheese, grated

1/4 teaspoon smoked paprika

How to Make the Best Mac and Cheese?


  1. Preheat the oven at 180 degrees C. Lightly grease a large baking dish and set aside. Combine grated cheeses in a large bowl and set aside.
  2. Cook the pasta according to the package instructions.
    Remove from heat, drain, and place in a large bowl. 
  3. Drizzle and coat the pasta with extra virgin oil. Set aside to cool while preparing cheese sauce.
  4. In a deep saucepan, melt butter, then whisk in flour over medium heat and continue whisking for about 1 minute or until bubbly and golden.
  5. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface, and continue whisking for another 2 minutes. Add salt and pepper to taste.
  6. Add 2 cups of grated cheeses and whisk until smooth. Then add another 2 cups of cheese and continue whisking until smooth and creamy. Cheese sauce should be smooth and thick.
  7. Add the cooled pasta in the cheese sauce, stir until fully coated.
  8. Pour half of the mac and cheese into the lightly greased baking dish, top with remaining 2 cups of grated cheese. Add the remaining mac and cheese.
  9. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top of mac and cheese and bake until bubbly and golden brown, about 30 minutes.

Serve and enjoy The Best Mac and Cheese with your family and friends!


  • Use block cheese and grate, do not buy the packed grated cheese in stores – not for this recipe. Using block cheese will give you the best result.   Cook your pasta a little slightly than al dente, about 1 minute because the pasta will be baked after you have assembled it in a baking dish, to avoid soggy macaroni. The recipe calls for elbow macaroni, but really, any tubular pasta will work as well. 
  • Make the Roux – this is important to be able to achieve the creamiest cheese sauce. Roux (equal parts butter and flour) is whisked together until bubbly and golden. Use cold milk – not warm, to prevent lumps. Cook the roux until bubbly on the surface and then continue cooking for an additional 2 minutes before adding the cheeses.
  • You can add and mix different cheese combinations. A substitute for Gruyere is Swiss Cheese. Mozarella works well too. What cheese combinations have you personally tried and taste really good? Let me know in the comments below.

Did you make The Best Mac and Cheese? Please leave us a comment below.


Easy Butter Chicken

This Easy Butter Chicken recipe is for beginners who are not confident in making their own Butter Chicken sauce, or for those people who want a quick fix of their creamy Indian cuisine.

In our family, we do have a thing called “Butter Chicken Thursday!” which means we buy Butter Chicken, Naan, and Samosas from our local Indian Takeaway. We love it as it tastes authentic, and we crave for it most of the time. We don’t do it every Thursday anymore, but from time to time, yes we do!

Easy Butter Chicken Recipe


50 grams butter, or more medium onion, minced

500 grams chicken breast, cut in small cubes

2 cans reduced cream

2 pack of Butter Chicken paste, or sauce

salt and pepper to taste

1-2 tablespoons fish sauce, optional

How to Make Easy Butter Chicken?


1. Heat a skillet or pan, melt the butter and add the onion.  

2. Add chicken and cook until it changes color, about 10 minutes.  

3. Pour 2 cans of reduced cream and mix well. Add in the Butter Chicken paste or sauce. Mix until well combined.  

4. At this stage, you can add salt and pepper to taste. Pour fish sauce to add more flavour.  

5. Simmer for 5-8 minutes or until the sauce is thick and creamy.  

Serve and enjoy this Easy Butter Chicken with your family and friends!


  • You can add more butter if you prefer.
  • Omit the fish sauce, if you don’t like the fishy taste.
  • Cut the chicken however you want, I just preferred it in small cubes (it’s easy to eat).
  •   You can use any store-bought Butter Chicken paste or sauce.
  • Serve with Naan or rice, or both.  


Did you make this Easy Butter Chicken? Please leave us a comment below.


Japchae 잡채

Japchae 잡채 is a sweet potato starch noodles that is stir fried with meat and vegetables. It is one of best-loved dishes of Koreans. It is very similar to our Pansit in the Philippines although Japchae’s noodles are glassy and chewy. It’s gelatinous in texture and transparent.  

Japchae 잡채 is sweet and slippery. It is cooked by stir frying each ingredients separately. I know, it’s very time consuming, but it is cooked this way because Koreans believed that each ingredient requires different cooking time to keep its colour and freshness. It is also important to take care of each ingredients to make a stunning and sumptuous looking dish. Try this recipe from Maangchi, and let me know what you think.

Japchae 잡채 Recipe


4 oz beef sirloin, cut into ¼ inch wide and 2 ½ inch long strips

2 large dried shitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips

2 cloves garlic, minced

1 Tablespoon  plus 2 tsp sugar

2 Tablespoons plus 1 tsp soy sauce

2 Tablespoons sesame oil

1 Tablespoon toasted sesame seeds

1 large egg yolk

4 oz spinach, washed and drained

4 oz dangmyeon (sweet potato starch noodles)

3 green onions, cut crosswise,

2 inch long 1 medium onion (1 cup), sliced thinly 5 white mushrooms, sliced thinly

1 medium carrot (1 cup), julienne

1/2 red capsicum, cut into thin strips

salt and pepper to taste

vegetable oil

How to Make Japchae 잡채?


1. Marinate the beef and mushrooms: In a bowl, put the beef and shitake mushrooms and mix with minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce and 1 teaspoon sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.  

2. Make the egg garnish (jidan): Separate the egg yolk from the egg white. We only need the egg yolk for jidan. Beat the egg yolk with a pinch of salt using a fork.   In a heated nonstick pan, put 1 tsp of vegetable oil. Swirl the oil around to cover the pan. Wipe off the excess heated oil with a kitchen towel.   Turn off the heat and pour the egg yolk mixture into the pan. This is to keep the egg as yellow as possible. Tilt it around so it spread thinly. Let it cook for 1 minute. Flip it over and let it cook for another 1 minute.   Set aside to cool and slice it into thin strips.  

3. Prepare the noodles and vegetables: Blanch spinach for 30 seconds to 1 minute into a large pot of boiling water. Take it out of the water, and rinse it with cold water to stop it from cooking. Squeeze with your hands to remove excess water. Cut it and put it into a bowl, mix with 1 teaspoon soy sauce and 1 tablespoon toasted sesame oil. Put it into a large bowl.   Cook noodles into the boiling water for 8 minutes or until the noodles are soft and chewy. Strain and cut the noodles with kitchen scissors. Put them into the large bowl with the spinach. Add 2 teaspoons toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Using a wooden spoon, mix them very well.   Heat up a skillet or pan over medium-high heat, add 2 teaspoons vegetable oil with onion, the green onion, and a pinch of salt to taste. Stir-fry about 2 minutes until the onion is transparent. Transfer to the large bowl with the noodles.   In the same skillet, add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened, and transfer to the noodle bowl.   Again in the same skillet, add 1 teaspoon vegetable oil. Add carrots and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry for 20 seconds. Transfer to the large bowl with noodles.   In the same skillet, add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir-fry for a few minutes or until the beef is cooked and the mushrooms are softened and shiny. Transfer to the noodle bowl.  

4. Mix and Serve: Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of toasted sesame oil to the mixing bowl full of ingredients. Mix all together by hand.   Add the egg garnish and 1 tablespoon sesame seeds. Mix it together and transfer it to a large plate.  

Serve and enjoy this Japchae 잡채 with family and friends!


  • Japchae 잡채 can be eaten hot or cold.
  • It can be stored for 1-2 days in the fridge.
  • Soak glass noodles in a large bowl with very hot water and cover it for 5-15 minutes.
  • After soaking the glass noodles, cooking time should take about 3-5 minutes or until they are transparent and soft enough to eat. Take note that glass noodles are normally chewy.
  • Did you know that glass noodles are fat-free and sugar-free? It’s actually good alternative for people with Diabetes.

Did you make this Japchae 잡채? Please leave us a comment below.


Crispy Fish

If you are missing takeaway fish and chips, and got caught in lockdown – then you must try this Crispy Fish recipe at home.

Takeaway fish is deep-fried in lots of oil and is very salty, but we absolutely love them. How about replacing takeaway to a healthier version of it? Sounds promising! If you like this idea, have a look at this good healthy alternativerecipe and try it at home.

Crispy Fish Recipe


4 fish fillets, skinned and deboned

1/4 cup flour

1 egg, beaten

1 tablespoon low-fat milk

1 cup breadcrumbs

1 tablespoon lemon pepper seasoning (or zest of lemon)

How to Make Crispy Crumbed Fish?


1. Preheat the oven to 220 degrees C or 430 degrees F.  

2. Rinse fish fillets in cold water and pat dry.  

3. In a bowl, beat egg and milk together. In a plate, mix breadcrumbs and lemon pepper seasoning (or zest lemon). Pour flour onto another plate.  

4. Take one piece of fish and coat it in flour, gently shake-off excess, then dip in the egg-milk mixture, then coat with breadcrumbs.  

5. Repeat step 4 for the rest of the fish – doing one at a time.  

6. Place fish pieces on an oven tray that has been layered with tinfoil or baking paper.  

7. Bake in oven for 10 minutes or until golden brown and cooked through. Turn over half way through cooking.  

8. Plate the fish with salad and crunchy chips or wedges.  

Serve and enjoy this Crispy Fish with your family and friends!


  • You can prepare crumbed fish in advanced. You can crumb the fish the day before you intend to cook it, just cover it with plastic wrap and keep it in the fridge.
  • You can use cod, hoki or tilapia for this recipe.
  • Crumbing involves coating fish in flour (seasoned), then dip it in the whisked egg, and finally with breadcrumbs or panko crumbs to firm coat the fish.

Did you make this Crispy Crumbed Fish? Please leave us a comment below.


Slow Cooker Beef BBQ Burger

Slow Cooker Beef BBQ Burger is so perfect during Summer BBQ, but can also be enjoyed anytime you want it. This is a to-die-for beef brisket recipe that is cooked in a slow cooker with a very simple homemade BBQ sauce until the sauce is nice and thick and the meat is deliciously tender and infused with an incredible mix of spices.

We got 6 burger buns at home and we are 5 in the family. Do you wonder who got the extra bun? It was my husband. I thought 1 burger each would satisfy their hunger but because this recipe is so good, they can’t stop eating it.  It’s perfect with those toasty buns with freshly made coleslaw and wedges or fries for sides. We also put BBQ potato ships in the burger for an added crunch. The next day, we eat this Slow Cooker Beef BBQ leftover with steamy rice, and it’s perfect!

Slow Cooker Beef BBQ Burger Recipe


2 kg beef brisket

1 tablespoon olive oil (vegetable or canola)  


1 tablespoon brown sugar

2 teaspoon paprika powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cumin

3/4 teaspoon mustard powder

salt and pepper to taste  


2 cloves garlic, minced

1/2 cup apple cider vinegar

1 1/2 cups ketchup

1/2 cup brown sugar, packed

2 teaspoons onion powder

2 teaspoons mustard powder

1 teaspoon cayenne pepper (adjust depending on your taste)

black pepper to taste

1 tablespoon Worcestershire sauce

How to Make Slow Cooker Beef BBQ Burger?  


1. Mix rub ingredients together. Rub all over brisket. Leave for 30 minutes to 24 hours in the fridge.  

2. Combine BBQ sauce ingredients in a slow cooker. Add the brisket and squish to fit in.  

3. Slow cook in slow cooker for 10 hours. Note: 1.5 kg is for 8 hours and 2 kg is for 10 hours.  

4. Once cooked, remove brisket onto a tray. Pour liquid into a saucepan. Bring to simmer over medium-high heat and reduce until it thickens to a syrup consistency.  

5. Drizzle with oil then roast in a 200 degrees C or 390 degrees F for 15 minutes or until brown spots appear.  

6. Remove from oven then bastes the brisket generously with BBQ sauce. Return to oven and cook for another 5 minutes. Do this step again one more time until it caramelises.  

7. Slice brisket thinly and serve in burger buns with coleslaw topped BBQ sauce.  

Serve and enjoy this Slow Cooker Beef BBQ Burger with family and friends!

Did you make this Slow Cooker Beef BBQ Burger? Please leave us a comment below.