Gochi-So Shokudo (Bedok Mall) Food Review
I’m sure Gochi-so Shokudo is not an unfamiliar brand to Singaporeans now when it comes to Japanese casual dining restaurants for pork and tonkatsu as there are many outlets throughout the sunny island. I decided to pay a visit to their Bedok outlet at Bedok Mall for a lunch meet-up, although I would like to highlight that I would usually visit their Jewel store due to the fact that it is closer to my house. If you don’t know about Gochi-so Shokudo, the Japanese casual dining restaurant serves Iberico pork on their menu at affordable prices from fried Katsu to Pork don. Here are the two items that we have…
Souffle Pancakes スフレパンケーキ
Light and fluffy, who hates it? It certainly takes more effort to make these Souffle Pancakes. But, the texture of these pancakes is just delicate like a piece of cloud when you bite into it. Simply delightful. While some enjoy the eggy flavor when it comes to souffle, I don’t. Hence, my recipe has higher amount of sugar content and vanilla extract to cover that pungent smell. If you are like me great! Else, please close the tab and find other recipes! (I’m just joking! Just omit the vanilla extract will do) Be sure to eat your pancakes as soon as possible as it will start to shrink as time goes by,…
Red Bean Jelly (Mizu Yokan) 水ようかん – Japanese
I was intrigued when I heard about Red Bean Jelly as I have never thought about the making it into jelly before. Red Bean has always been on the heavy side for me when it comes to dessert as it’s usually very rich and sweet. While as for jelly, I always depict it as light and refreshing, perfect dessert choice after a heavy meal. When I got to try out Mizu Yokan (Red Bean Jelly) in Japan, I was amazed! The flavor of the red bean was strong, yet it was still refreshing. I was told that the Japanese love their jelly during the summer. Apparently, there are a few…
Japanese Butter Roll (Crescent Roll) バターロールのレシピ
If you are looking for a soft, fluffy yet slightly chewy perfect white bread recipe. This post is for you. You may spread some butter and jam on these Japanese Butter Rolls, make it into sandwiches or just eat it plain. It’s a basic bread dough that you should master it. Once mastered, you could experiment and make different variations. Sure you say this looks like Crescent Roll, but I beg to differ. (Well, maybe you could say it’s my version of Crescent Roll) Recipes of Crescent Roll often result in a more dense and compact bread. Which, I think it’s not look appealing. Basically, not a good bread dough. This is beauty. After all…
