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A FTWM with 2 boys, age 13 and 15. I simply love to bake and cook for my family. Quick - easy recipes are a thumbs-up for me. I am so glad to have met a group of baking and cooking experts in some forums who willingly share their recipes and tips very generously.
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A FTWM with 2 boys, age 13 and 15. I simply love to bake and cook for my family. Quick - easy recipes are a thumbs-up for me. I am so glad to have met a group of baking and cooking experts in some forums who willingly share their recipes and tips very generously.
About Me
Florence's Kitchen
- Baking Mum - Lee Lee
- Chris Pantry
- CookBake Legacy - Cecily
- Daily Affairs - singairishgirl
- Ellena Mummy
- Florence's Kitchen
- Food Lover's Journey - Whitepoplar
- got2bme
- Jan's Kitchen
- Jingle's Kitchen
- Jo's Deli & Bakery
- jtthorge's Kitchen
- mumlovescooking - Brenda
- My Culinary Journal - Peony
- My Kitchen:My Laboratory - Angie
- Precious Moments
- Pusiva's Kitchen
- Yan's DeLites
- Yochana's Cake Delight
- Zu's Kitchen
8 comments:
Wow...looks like thos I eat in the restaurant. You're really a good cook!
Wow, real saba fish. I know these days they sell them pre-cooked.
Hi kwf, thanks for the compliments. I saw your peach marshmallow cake, it was done very well, glad you and your family enjoyed it.
Hi singairishgirl, I bought those pre-cooked ones before, the sauce is quite sweet though..so i made my own sauce less sweeter to go with my saba. I still have 3 pcs in my fridge, will be making them again for lunch later.
I usually don’t post in Blogs but your blog forced me to, amazing work.. beautiful …
Having read this material, I have learned for myself a lot of the new. Thanks
Is that Saba, Japanese for mackerel, a fish often used for sushi?
By the way, contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish
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