Enjoy this Quick and Easy Takoyaki Recipe you can cook in minutes with just one chopstick. Made with a takoyaki pan and topped with homemade takoyaki sauce, kewpie mayonnaise, aonori and katsuoboshi.
Why We Love This Takoyaki Recipe
These crispy golden takoyaki balls of deliciousness taste amazing when prepared with traditional ingredients and toppings. But they’re also super easy to tweak to your preferences. If you don’t like octopus, you can substitute with your favourite proteins, or experimentwith sweet ingredients for something completely different!
It’s also a fun way it’s a great way to get creative in the kitchen and try your hand at mastering the takoyaki cooking technique.
Vietnamese Rice Paper Rolls are super quick to prepare! Pack them with juicy prawns, vermicelli noodles, crispy lettuce and fresh mint. They’re totally addictive snacks or perfect as a light and healthy lunch. Pair them with our Peanut Hoisin Dipping Sauce – you won’t want to stop at one!
Why We Love This Recipe
We love rolling our own cold rolls with family – it’s so light and refreshing to enjoy on a warm summer night. It’s fun to lay out the table with platters of rice paper sheets, sliced prawns, vegetables and herbs, and get creative with our own rice paper rolls combinations. There’ll be hands flying everywhere to grab all their favourite ingredients, pop them onto rice paper sheets, and quickly roll them up to start eating!
In Vietnam, we found that rice paper rolls were usually sold by street vendors or at dedicated restaurants like our favourite in Nha Trang – Nem Nuong Dang Van Quyen. We especially loved the rice paper rolls filled with nem nuong (grilled pork sausage) and mountains of fresh herbs all ready to wrap into glorious rolls, then washed down with a beer or two.
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!
Indonesian Curry with Fish (Kari Ikan). Creamy coconut, tangy lemongrass and tender white fish in a vibrant yellow Indonesian curry sauce. Delicately spiced and gorgeously aromatic, this is the winter curry winner in our books!
Waaah. How did life become so busy? It feels like weekdays slip through our fingers and weekends come and go in the blink of an eye.
And we don’t like it! 😛
We’ve been so busy lately that we’re even struggling to find time to cook, which is REALLY SAD for a couple of food addicted bloggers.
So how do we keep our schedules running and our tummies full at the same time?
Get ready to have some fiery fun in the kitchen with this Flaming Charcoal Fish in Banana Leaves. Chunky fish steak + unbelievably delicious tomato-based sauce + banana leaves + FIRE. Lots and lots of fire. You might want to get that extinguisher ready.
This hearty banana-leaf-wrapped deliciousness comes to you all the way from Hoi An, Vietnam, but what sets it apart from other recipes (like this light and creamy Lao Steamed Fish), is that you get to set this one ON FIRE.
Simple yet thoroughly delicious, these Vietnamese Grilled Scallops are full of melt-in-your-mouth goodness. Like heaven on a shell, they’re the perfect appetiser or seafood snack. This is one of the easiest meals we’ve stumbled across in Vietnam.
The perfect lunch by the beach, grill these bad boys with amazing spring onion and peanuts for the TASTIEST Vietnamese Grilled Scallops you can imagine.
Bring the exotic flavours of Laos to your table with this zesty Lao Steamed Fish (Mok Pa). Wrapped in a banana leaf and infused with essential Lao ingredients, this scrumptious steamed fish looks amazing and is sure to be a hit with friends and family.
So… We’d fully intended to have this post up yesterday, but a home cooked feast and generous pourings of rice wine from our new hosts in the mountainous city of Da Lat, Vietnam, made for an amusing change to our plans.
Here’s a dish that’s packed full of flavour but with a unique twist (at least, for western tastes). The green pepper capsicums are lightly fried in a mix of shoyu, dashi and a homemade blend of garlic soy sauce, with a few small handfuls of chirimen jako thrown in for good measure. Who knew fish and capsicum could work so well together in a recipe?
Flying flapjacks! No…fish cakes! This recipe is one to hone your filleting skills and create a deliciously easy meal too. Tobiuo is a Japanese flying fish found in the waters surrounding Yakushima, Japan. These crazy things have been known to fly hundreds of metres at a time; unfortunately for us we had left our baseball gloves at home and had to leave the catching to the local fishermen. Cooking them on the other hand was our job, and completely new territory for us. We hope you learn as much from this recipe as we did as the end result is so versatile, low in calories and high in protein.
While wandering through this beautiful island, not only did we manage to find some seriously good hiking experiences, but we also got to cook local organic meals with a chef who studied in Tokyo. How did this all come about, you ask? When planning the trip, our guide (Cameron from Yakushima Experience) mentioned that his wife Sato, apart from being an experienced hiking guide, was also a chef. Would we like to do a cooking experience with her? Hell yes! We jumped at this idea and couldn’t wait to get in the kitchen, learn a few new recipes, and hopefully pick up a few new techniques for us and you guys too. Little did we know what Sato would have in store…