With a subtle blend of Pure Harvest Organic Tamari, dashi stock and mirin, this Yudofu Simple Hot Tofu Recipe is as nourishing as it is comforting. Wanna learn how to make this classic Japanese recipe at home? Read on!
We’ve spent a fair amount of time in Japan on the hunt for deliciously edible adventures and can never get enough of this beautiful country.
Maybe it’s the warm, friendly people. Maybe it’s the incredible transport system (perhaps not the world’s most amazing anymore, but still lightyears ahead of ours here in Adelaide. 😅)
All I know is it definitely has something to do with all the amazing foodie discoveries to be found. It’s almost like they’re around every corner, just waiting to pounce!
From street-style Crispy Fried Takoyaki to convenience-store Onigiri Rice Balls to bento boxes of all descriptions, there’s so much deliciousness to choose from.
And this little recipe for Yudofu – aka Simple Japanese Hot Tofu, a common hot pot or bento box side dish – is just ONE of our favourites! 🍱
If you’ve never tried Sambal Telur (Boiled Eggs in Spicy Sambal Sauce) before, this South East Asian side dish is going to blow your tastebuds out of the water. Think the satisfying goodness of hardboiled eggs paired with the fiery heat of spicy Indonesian sambal sauce. It’s time to get cooking so let’s crank up the heat!
Do you love spicy South East Asian cuisine?
Addicted to that hot chilli burn?
Then this recipe for Indonesian style eggs in spicy chilli sauce (sambal telur) is for you, my friend!
This quick and easy recipe for Sri Lankan Deviled Potatoes features Kestrel Potatoes cooked to perfection and coated in lashings of flavour from aromatic curry leaves, turmeric, chilli and onion. Are you getting hungry yet? 😉
Please note: This is a sponsored blog post celebrating Kestrel Potatoes, but all opinions are our own. If you have any questions feel free to get in touch with us.
As I sit here and type, our home city of Adelaide is sweltering in a heatwave.
Today it reached 42˚ celsius / 107˚ fahrenheit. It doesn’t even matter which scale you use – that’s hot!
So while we’re hanging out for Sunday’s forecasted cooler weather, we thought we’d share a hot little recipe that comes to you all the way from Sri Lanka… via a quick detour in Japan.
Oysters Three Ways is our go-to for a quick 5 minute party starter – Kilpatrick, Ponzu with Lemon Thyme and Soy with Ginger. Entertaining done, and just in time for Christmas!
Oh my gosh, I can’t believe it’s three days til Christmas already…🎄 But it’s actually perfect timing, since today we’re sharing our Oysters Three Ways!
Every Christmas for as long as I can remember, my parents have celebrated Christmas with a seafood and sparkling wine brunch, which is just what you need before a massive roast feast.
(P.S. If you’re looking for Christmas deliciousness, check out our list of Edible Christmas Presents!)
Alongside Wanderdad’s beloved king prawns mum would serve up her piece de resistance – smoky Oysters Kilpatrick straight from the oven. The smell of that heady mix of Worcestershire sauce, barbecue sauce and bacon always evokes those special mornings; torn wrapping paper strewn around the room, laugher and cheers and fun.
Since then our wandering adventures have led us experiment with the humble oyster, so today without further ado, let us present three of our favourite oyster recipes from our trip!
Only three ingredients stand between you and this super refreshing Bulgarian Shopska Salad: Tomato, cucumber and Bulgarian feta. Are you ready for the easiest, coolest, tastiest three ingredient salad in the world?
Bulgarian Shopska Salad SAVED OUR LIVES last summer…
Okay, maybe not literally. That’s a bit dramatic.
But pretty darn close.