popcorn513, just suggesting. Why not use Japanese Pickled Radish instead of carrot? For the crunchiness, i mean

Jusco outlets that sells Japanese ingredients and Isetan Supermarket. Other than cucumber, crabmeat, pickled radish, there's more varieties. To enchance your sushi and maki flavours, try get this called Sakura Sugar. Forgot its proper name, forgive me.

Looks like this.

popcorn513, did you use Japanese rice when making sushi and maki? If your skills and technique is great to make sushi rice, it doesn't matter if you are using Japanese rice or local rice. Kampachi Japanese Restaurant have a great 'kung fu' making their rice (local) to sushi rice and all those stickiness.

Speaking of the pink Sakura Denbu, have you seen those Maki sold outside coated with pink colour powder? That's the one.

My simple style of Creamy Pasta. The only ingredients in my fridge that i can make pasta. Perfect for vegetarian.

1. Spaghetti or Penne. Whatever pasta you have at home. I have my Pasta Thermo. Save water and gas. Add pinch of salt and hot water. Close lid and wait for 15 mins or cooked until al dente.

2. 1 chopped white onion and few of minced garlics.

3. Button Mushroom and Cherry Tomatoes. Slice them.

4. Freshly grated Parmesan Cheese, Pepper, Salt and some Chicken Broth ready.

Methods:

1. Put butter and some extra virgin olive oil into your pan.

2. Add in your onions and garlics.

3. Stir and i put some thyme in it for great fragrance.

4. Then add in button mushroom and cherry tomatoes. Sautéed.

5. Pour a bit of white wine. Formed a sauce and then add in the broth.

6. Next, my pasta will inside the pan and stir quickly. Pour the reasonable amount of cream.

7. Finally, season with salt and pepper according to your taste, and lastly, the Parmesan Cheese. Stir and mix well.

8. Serve while is hot. Sprinkle some Parmesan Cheese and Parsley on top.

Will provide some pictures next time

Jamie Oliver's Carbonara didn't use cream. Only egg yolks. I have his cookbook. Need to double check first. Stay tuned.

@panda00,

Why so lazy to chop onions. Can practise and improve your knife skills.

@vey99,

Its okay if you don't put wine in your cooking. Broth / Stock is enough

Confirmed, it is not called Carbonara. But he called it Oozy Cheesy Sauce. Jamie Oliver used 250ml Crème Fraîche, 160g Sliced Fontina or other nice melting cheese, 150g freshly grated Parmesan Cheese, 2 large free-range or organic egg yolks and a bunch of fresh marjoram, oregano or thyme leaves

A block of Parmesan Cheese is imported from Italy. Even pasta is imported products If not, you bought them from Cold Storage which is locally made.

The whole can? I put a whole lemon instead. Poke the lemon with the tip of your sharp knife so the lemon juice with ooze while roasting.

Deep fried Mars bar so unhealthy... But i know just a place that sells Fried Ice-cream. Dunno still got sell now. Been few months i've gone to that place.

Did you marinate the chicken before cooking it?

Chinese style marinate: Sprinkle bit some oil, rub the whole chicken. Bit salt (i used sea salt in my home), rub the whole chicken. Bit cooking wine and sesame oil, rub the chicken. Put in the fridge for 1 hour before cooking.

Western style marinate: Sprinkle bit olive oil, salt and pepper, rub the whole chicken. Squeeze some lemon juice and Djion mustard to rub the chicken. Put the whole chicken into a cooking bag, covered and put in the fridge before cooking.

What kind of pan you bought? Copper, stainless steel or the non-stick pan?

About the vinegar part, perhaps you can Google it. It depends what type is your pan, though

I used to cook using Stainless Steel pans and pots. But now, occasionally, because i've been using my Rice Cooker and Pressure Cooker to cook everything

By the way, Stainless Steel is Induction Safe while some Hard Anodised pan is not induction safe. It depends how you use and what you use for.

Prawn sauce, you meant for the Dim Sum? How about adding bit of Cornstarch flour into your sauce for thicker solution?